Abstract: An optical module includes a receptacle for receiving an optical connector attached to a distal end of an optical fiber, and a lens body having a contact surface coming into contact with the distal end of the optical fiber when the receptacle receives the optical connector. The lens body has the contact surface and an opposing surface opposing the contact surface, and further has a columnar base held by the receptacle, a lens portion formed on the opposing surface integrally with the base, and a flat portion. The lens portion is surrounded by the flat portion and is off-centered with respect to the base.

Abstract: The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.

Abstract: The present invention relates to a Lactobacillus pentosus strain FERM BP-10958, a method for producing fermented food or drink with a fermentation process using the lactic acid bacteria, and fermented food or drink produced by fermentations using the lactic acid bacteria.

Abstract: An optical module includes a receptacle for receiving an optical connector attached to a distal end of an optical fiber, and a lens body having a contact surface coming into contact with the distal end of the optical fiber when the receptacle receives the optical connector. The lens body has the contact surface and an opposing surface opposing the contact surface, and further has a columnar base held by the receptacle, a lens portion formed on the opposing surface integrally with the base, and a flat portion. The lens portion is surrounded by the flat portion and is off-centered with respect to the base.

Abstract: The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.