Abstract: Provided are: a food/beverage product containing dietary fiber, vitamins, and a calcium source, the food/beverage product made by ameliorating off-flavors resulting from said nutritional ingredients; an agent for masking off-flavor in the food/beverage product; and a method for masking off-flavor in the food/beverage product. The food/beverage product contains stevia, dietary fiber, vitamins, and a calcium source. The agent for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking agent having stevia as an active ingredient. The method for masking off-flavor in a food/beverage product containing dietary fiber, vitamins, and a calcium source, the off-flavor masking method involving making the food/beverage product to be compounded with stevia. An acidic milk beverage is preferred as the food/beverage product.

Abstract: Provided is a novel technique for reducing damage and death of microbial cells through a method for producing highly viable dried microbial cells, the method being characterized by subjecting dried microbial cells to an alternating temperature treatment.

Abstract: An object is to provide a method for producing dried microbial cells with a high viable cell survival rate after long-term storage at a high temperature. A method for producing dried microbial cells that achieves the above-mentioned object is characterized in that microbial cells are suspended in a dispersion medium containing a protective agent, an antioxidant, and a chelating agent, followed by drying.

Abstract: An object is to provide a method for producing dried microbial cells with a high viable cell survival rate after long-term storage at a high temperature. A method for producing dried microbial cells that achieves the above-mentioned object is characterized in that microbial cells are suspended in a dispersion medium containing a protective agent, an antioxidant, and a chelating agent, followed by drying.