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AssigneeKirin Holdings Kabushiki Kaisha
InventorsAkiko NAKANO, Haruna KUBO, Hideo KUWAHIRA
Estimating the term…
It is to provide a fermentation composition comprising live bacteria of lactic acid bacteria, etc. at a certain concentration (cfu/mL) or more and having a pH in a neutral range, in which fermentation composition “an increase in sour taste and odor”, “a decrease in pH”, and/or “a decrease in the live bacteria concentration (cfu/mL) of lactic acid bacteria, etc.” during refrigerated storage after the production are suppressed, and a method of producing the fermentation composition, and so on. It is related to a fermentation composition having a pH of 6.0 to 7.4, the composition comprising: (a) 1×106 cfu/mL or more of live bacteria of one or more types of bacteria selected from the group consisting of lactic acid bacteria and bacteria of the genus Bifidobacterium; (b) a milk raw material and/or a fermented product using a milk raw material; and (c) dead bacterial cells of bacteria of the genus Lactococcus, and a method of producing the fermentation composition, and so on.
-8. (canceled)
A fermentation composition having a pH of 6.0 to 7.4, the composition comprising:
A fermentation composition having a pH of 6.0 to 7.4 produced by a production method comprising step (A) or (B), and step (C):
A method of producing a fermentation composition having a pH of 6.0 to 7.4, in which an increase in sour taste and odor, a decrease in pH, and/or a decrease in content concentration (cfu/mL) of live bacteria during refrigerated storage after the production of the fermentation composition are suppressed, the method comprising step (A) or (B), and step (C):
A method for suppressing an increase in sour taste and odor, a decrease in pH, and/or a decrease in content concentration (cfu/mL) of live bacteria during refrigerated storage after the production of a fermentation composition, wherein the fermentation composition has a pH of 6.0 to 7.4,
Dependencies are inferred from the claim text.