Abstract: The object of the present invention is to provide a method of culturing lactic acid bacteria to obtain a lactic acid bacteria culture in which the number of lactic acid bacteria can be stably maintained, and to obtain food and drink products comprising a lactic acid bacteria culture excellent in product stability. In order to accomplish the object, the present invention provides a method of culturing lactic acid bacteria comprising inoculating lactic acid bacteria to a medium comprising a milk ingredient having a free phosphoric acid concentration of less than 0.25 wt %, and a phosphate, and food and drink products comprising the lactic acid bacteria culture obtained by this culturing method.

Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

Abstract: Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

Abstract: The object of the present invention is to provide a method of culturing lactic acid bacteria to obtain a lactic acid bacteria culture in which the number of lactic acid bacteria can be stably maintained, and to obtain food and drink products comprising a lactic acid bacteria culture excellent in product stability. In order to accomplish the object, the present invention provides a method of culturing lactic acid bacteria comprising inoculating lactic acid bacteria to a medium comprising a milk ingredient having a free phosphoric acid concentration of less than 0.25 wt %, and a phosphate, and food and drink products comprising the lactic acid bacteria culture obtained by this culturing method.

Abstract: It is intended to provide Bifidobacterium bifidum which has an effect of killing Helicobacter pylori and shows high survivability even in the case of being stored in a fermented milk food or drink under aerobic condition. The Bifidobacterium bifidum has the following characteristics: (1) having an effect of killing Helicobacter pylori; and (2) showing a survival rate of 10% or higher in the case of being stored in a fermented milk drink or food under aerobic condition at 10° C. for 14 days.

Abstract: Provided is a fermented food containing an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., rice bran, persimmon leaves, perilla, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae) and bacteria of the genus Bifidobacterium. The fermented food contains an excellent and novel material with which the viability of the bacteria of the genus Bifidobacterium can be improved in storage of the product, and even when used in products such as beverages or foods, does not deteriorate the flavor of the product, thereby the bacteria of the genus Bifidobacterium can be contained at high concentration which provides various physiological effects.

Abstract: It is intended to provide Bifidobacterium bifidum which has an effect of killing Helicobacter pylori and shows high survivability even in the case of being stored in a fermented milk food or drink under aerobic condition. The Bifidobacterium bifidum has the following characteristics: (1) having an effect of killing Helicobacter pylori; and (2) showing a survival rate of 10% or higher in the case of being stored in a fermented milk drink or food under aerobic condition at 10° C. for 14 days.

Abstract: An object of the invention is to provide a lactic acid bacteria fermentation product, which has been obtained by culturing lactic acid bacteria on a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaves, perilla, Houttuynia cordata Thunb, Eucommia ulmoides Oliv., turmeric, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). By adding and mixing the extract used for the preparation of the fermentation product to a medium, it is possible to increase simply the viable cell count of lactic acid bacteria, without affecting the flavor of the product. It is possible, by using the extract, to obtain a lactic acid bacteria fermentation product which contains many viable lactic acid bacteria with their activities highly maintained, and further to provide beverages or foods using the product.

Abstract: The present invention provides a soybean milk or milk drink which is highly enriched with calcium and which has excellent taste and storage stability. The soybean milk or milk drink is enriched with calcium by adding a hardly soluble calcium compound thereto, and by adding colloidal microcrystalline cellulose and low-strength agar in such amounts as not to exceed a viscosity of 40 cp, to thereby stabilize the calcium in the soybean milk or milk drink.

Abstract: A fermented milk containing butter fat and a method of producing the same. The butter fat is emulsified with a saturated higher fatty acid ester of polyglycerin having an average polymerization degree of 6 or higher and having an HLB of 4 or higher.