Abstract: A dead cell of a lactic acid bacterium or a culture containing the dead cell of a lactic acid bacterium is added to the dairy products such as yogurt, cheese, milk beverage or the like in an amount of 0.001 wt % or more in dry weight of the dead cell, therefore, it is possible to enhance the growth of a lactic acid bacterium, to shorten the time required for fermentation, and to improve the viability of a lactic acid bacterium during storage over a long period, without affecting the flavor or production cost of the dairy product.

Abstract: An object of the present invention is to provide a novel agent for improving the viability of lactic acid bacteria, which has an excellent effect on the improvement of the viability of lactic acid bacteria in the product, has no adverse effect on the flavor of the product and requires less production cost. An agent for improving the viability of lactic acid bacteria characterized by using manganese as an effective ingredient. A manganese-containing material may be used as manganese. Manganese is preferably formulated at 5 ?g/100 g or more in the final product.

Abstract: A dead cell of a lactic acid bacterium or a culture containing the dead cell of a lactic acid bacterium is added to the dairy products such as yogurt, cheese, milk beverage or the like in an amount of 0.001 wt % or more in dry weight of the dead cell, therefore, it is possible to enhance the growth of a lactic acid bacterium, to shorten the time required for fermentation, and to improve the viability of a lactic acid bacterium during storage over a long period, without affecting the flavor or production cost of the dairy product.