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AssigneeSnow Brand Milk Products Co., Ltd.
InventorsMasahiro Sasaki, Satoshi Ishii, Yoshihiko Yamauchi, Katsushi Kitamura, Shuji Toyoda, Kenkichi Ahiko
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Disclosed herein are Streptococcus salivarius subsp. thermophilus and variants thereof capable of producing an antibacterial substance which is a peptide or protein or a conjugate thereof, the antibacterial substance produced by the bacteria, and processes for producing fermented milk by using any one of the bacteria as a starter. The lactic acid bacteria produce the antibacterial substance, so that use of any one of the lactic acid bacteria as a starter for fermented milk inhibits growth of another lactic-acid-forming lactic acid bacteria also used as a starter owing to the antibacterial substance produced during fermentation. It is therefore possible to suppress the formation of the acid during storage or transportation of fermented milk, thereby making it possible to prevent taste and flavor variations and quality deterioration of the product.
A process for reducing the rise in acidity which occurs during storage or transportation of a fermented milk product produced by inoculating milk with a fermented milk starter containing a lactic acid producing bacteria, which comprises concurrently inoculating the milk with a fermented milk starter comprising Streptococcus Salivarius subsp. thermophilus SBT 1277 (FERM BP-3234) or a radiation or chemically transformed variant thereof in an amount sufficient to inhibit the growth of grampositive bacteria in the fermented milk product which give rise to acidity during storage or distribution thereof;
Dependencies are inferred from the claim text.