Abstract: Provided is a method of producing a culture product of a microorganism, for obtaining a culture product excellent in anti-inflammatory property in which a ratio between the production amounts of IL-10 and IL-12 (ratio of IL-10/IL-12) is large. Specifically, provided is a method of producing a culture product of Lactobacillus plantarum, including culturing Lactobacillus plantarum using a medium containing an unsaturated fatty acid ester until a time point at or before an end of a logarithmic growth phase, to thereby obtain a culture product of Lactobacillus plantarum. The unsaturated fatty acid ester is an ester formed through a reaction between a monovalent or polyvalent unsaturated fatty acid and a polyhydric alcohol, or a derivative of the ester. A preferred example of the unsaturated fatty acid ester is a monooleic acid ester.

Abstract: The present invention provides a lactic acid bacterial fermentation-promoting agent suitable for use in food production. The present invention relates to a fermentation promoting agent for Streptococcus thermophilus, comprising a solution prepared by exposing an alkaline solution comprising a reducing sugar to a temperature in the range of 5° C. or more and 135° C. or less to induce a color reaction of sugar, and a production method thereof; and a method for promoting fermentation for Streptococcus thermophilus using the fermentation promoting agent and a method for producing a fermented food such as fermented milk.

Abstract: Provided is a method of producing a culture product of a microorganism, for obtaining a culture product excellent in anti-inflammatory property in which a ratio between the production amounts of IL-10 and IL-12 (ratio of IL-10/IL-12) is large. Specifically, provided is a method of producing a culture product of Lactobacillus plantarum, including culturing Lactobacillus plantarum using a medium containing an unsaturated fatty acid ester until a time point at or before an end of a logarithmic growth phase, to thereby obtain a culture product of Lactobacillus plantarum. The unsaturated fatty acid ester is an ester formed through a reaction between a monovalent or polyvalent unsaturated fatty acid and a polyhydric alcohol, or a derivative of the ester. A preferred example of the unsaturated fatty acid ester is a monooleic acid ester.

Abstract: The present invention provides a lactic acid bacterial fermentation-promoting agent and a fermentation method suitable for use in food production. The present invention relates to a fermentation promoting agent for a lactic acid bacterium, having a compound having a purine skeleton with a hydrogen atom attached to the carbon atom at position 2, and a method for promoting fermentation for a lactic acid bacterium using the same and a method for producing a fermented food such as fermented milk.

Abstract: The present invention provides a lactic acid bacterial fermentation-promoting agent suitable for use in food production. The present invention relates to a fermentation promoting agent for Streptococcus thermophilus, comprising a solution prepared by exposing an alkaline solution comprising a reducing sugar to a temperature in the range of 5° C. or more and 135° C. or less to induce a color reaction of sugar, and a production method thereof; and a method for promoting fermentation for Streptococcus thermophilus using the fermentation promoting agent and a method for producing a fermented food such as fermented milk.

Abstract: The object of the present invention is to provide: a method for producing a citrulline-containing fermented milk; and a citrulline-containing fermented milk produced by the method. The method can prevent milk quality from deteriorating, even when citrulline is added, and the citrulline-containing fermented milk has the effect of improving blood flow. The present invention pertains to: a method for producing a citrulline-containing fermented milk, the method comprising heat-treating a raw material mix that contains citrulline, and fermenting the heat-treated raw material mix, wherein the content of citrulline in the raw material mix that is heat-treated is 0.1-4%; and a fermented milk produced by the method.

Abstract: An object of the method is to simultaneously attain, by a simple method, shortening of the fermentation time (promotion of fermentation) at the time of fermented milk production and suppression of an increase in sourness during refrigerated transport and/or refrigerated storage of fermented milk. A method for producing fermented milk, a method for shortening the fermentation time at the time of fermented milk production, and a method for suppressing an increase in sourness, each including blending a predetermined amount of a live bacterial cell of propionic acid bacteria into raw material milk or a fermented milk substrate immediately before or immediately after blending of a lactic acid bacterium starter into the raw material milk, or simultaneously with blending of the lactic acid bacterium starter into the raw material milk, are also provided.

Abstract: A vibration generator includes a coil, a vibrating body, a spring, and a shaft. The coil is arranged to generate magnetic fields. The vibrating body includes a magnet and a weight. The vibrating body is arranged to be vibrated in a thrust direction by an interaction of magnetic fields generated from the magnet and magnetic fields generated from the coil. The spring is arranged to support the vibrating body at one thrust-direction side of the vibrating body. The shaft is extended in the thrust direction through the vibrating body. The shaft is arranged to allow the vibrating body to slide along the shaft in the thrust direction.

Abstract: A vibration generator includes a coil arranged to generate magnetic fields, a ring-shaped yoke arranged to amplify an electromagnetic force generated by the magnetic fields in cooperation with the coil, a vibrating body arranged radially inward of the coil to move in a thrust direction, a ring-shaped magnet arranged in an outer peripheral portion of the vibrating body and opposed to the coil, and a spring arranged to support the vibrating body on at least one side of the vibrating body in thrust-direction.

Abstract: A process for producing 1,4-dihydroxy-2-naphthoic acid, comprising initiating the culture of 1,4-dihydroxy-2-naphthoic acid producing bacteria belonging to propionic acid bacteria under anaerobic conditions and culturing the bacteria under aeration into a medium when the concentration of a carbon source in the medium is 3.5% by mass or less.

Abstract: A vibration generator includes a coil, a vibrating body, a spring, and a shaft. The coil is arranged to generate magnetic fields. The vibrating body includes a magnet and a weight. The vibrating body is arranged to be vibrated in a thrust direction by an interaction of magnetic fields generated from the magnet and magnetic fields generated from the coil. The spring is arranged to support the vibrating body at one thrust-direction side of the vibrating body. The shaft is extended in the thrust direction through the vibrating body. The shaft is arranged to allow the vibrating body to slide along the shaft in the thrust direction.

Abstract: A vibration generator includes a coil arranged to generate magnetic fields, a ring-shaped yoke arranged to amplify an electromagnetic force generated by the magnetic fields in cooperation with the coil, a vibrating body arranged radially inward of the coil to move in a thrust direction, a ring-shaped magnet arranged in an outer peripheral portion of the vibrating body and opposed to the coil, and a spring arranged to support the vibrating body on at least one side of the vibrating body in thrust-direction.

Abstract: Lactobacillus screening methods were carried out using surface plasmon resonance spectrums and human intestinal mucin and blood group antigens as probes. A trial to set selection criteria in the above-mentioned methods of screening for lactobacilli was made to adapt the methods to mass screening, and it was discovered that lactobacilli compatible with ABO blood groups can be screened by setting 100 RU as a criterion for judging bacterial binding under certain conditions. Using 238 lactobacillus strains, the above-mentioned screening methods and tests to judge their compatibility for the use of yogurt production were carried out, to at long last specifically discover bacillus strains compatible with blood groups A, B, and O.

Abstract: Provided is an antiallergic agent including, as an active ingredient, a fermentation product of a propionic acid bacterium. Also provided is a method of using the antiallergic agent to prevent and/or improve skin roughness.

Abstract: A composition containing 1,4-dihydroxy-2-naphthoic acid at a high concentration is obtained by intracellularly and extracellularly producing 1,4-dihydroxy-2-naphthoic acid using a bacterium belonging to the genus Propionibacterium and collecting it. This composition is efficacious in improving intestinal flora, alleviating abdominal ailments in association with the intake of milk, and preventing metabolic bone diseases.

Abstract: A reciprocating vibrator able to prevent detachment of a spindle even without an outer cover, that is, a vibration linear actuator provided with a ring-shaped weight 20 having a permanent magnet 30, 31 at its inner circumference side, a first plate spring 40 fastened to a first end face 20a of this weight 20 at outer circumference side tail parts 41a, 42a, a second plate spring 50 fastened to a second end face 20b of the weight 20 at outer circumference side tail parts 51a, 52a, and a stator supporting the first and second plate springs 40, 50 and having an excitation coil 60 generating a reciprocating vibrating magnetic field with respect to the weight 20 at an inner circumference side of the permanent magnet 30, 31, wherein the stator further has a metal end plate 70 fastening the second plate spring 50 by the ring-shaped plate part 53.

Abstract: Lactobacillus screening methods were carried out using surface plasmon resonance spectrums and human intestinal mucin and blood group antigens as probes. A trial to set selection criteria in the above-mentioned methods of screening for lactobacilli was made to adapt the methods to mass screening, and it was discovered that lactobacilli compatible with ABO blood groups can be screened by setting 100 RU as a criterion for judging bacterial binding under certain conditions. Using 238 lactobacillus strains, the above-mentioned screening methods and tests to judge their compatibility for the use of yogurt production were carried out, to at long last specifically discover bacillus strains compatible with blood groups A, B, and O.

Abstract: Lactobacillus screening methods were carried out using surface plasmon resonance spectrums and human intestinal mucin and blood group antigens as probes. A trial to set selection criteria in the above-mentioned methods of screening for lactobacilli was made to adapt the methods to mass screening, and it was discovered that lactobacilli compatible with ABO blood groups can be screened by setting 100 RU as a criterion for judging bacterial binding under certain conditions. Using 238 lactobacillus strains, the above-mentioned screening methods and tests to judge their compatibility for the use of yogurt production were carried out, to at long last specifically discover bacillus strains compatible with blood groups A, B, and O.

Abstract: A composition containing 1,4-dihydroxy-2-naphthoic acid at a high concentration is obtained by intracellularly and extracellularly producing 1,4-dihydroxy-2-naphthoic acid using a bacterium belonging to the genus Propionibacterium and collecting it. This composition is efficacious in improving intestinal flora, alleviating abdominal ailments in association with the intake of milk, and preventing metabolic bone diseases.

Abstract: Provided is an antiallergic agent including, as an active ingredient, a fermentation product of a propionic acid bacterium.