Fermented milk product
AssigneeThe Calpis Food Industry Co., Ltd.
InventorsNaoyuki Yamamoto, Yoshiko Masujima, Toshiaki Takano
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Abstract
Lactic acid bacteria of the genus Lactobacillus having the following specific properties: (1) an increased amount of acidity of lactic acid when storing a product cultured by the bacteria at 10.degree. C. for two weeks being 0.5% or less; (2) an activity of cell membrane bound adenosine triphosphatase-being 5 .mu.mol.Pi/min/mg protein or less; and (3) the bacteria having neomycin resistance. Furthermore, a fermented milk product containing the lactic acid bacteria is disclosed.
Claims5
A fermented milk product obtained by fermentation with lactic acid bacteria containing Lactobacillus helveticus mutants induced by a mutagen, said Lactobacillus helveticus mutants having the following specific properties:
- (1) an increase in acidity of 0.5% or less, said acidity resulting from an increase in lactic acid when storing a product cultured by the bacteria at 10.degree. C. for two weeks;
- (2) an activity of cell membrane bound adenosine triphosphatase being 5 .mu.mol Pi/min/mg protein or less;
- and
- (3) the bacteria having neomycin resistance.
Dependencies are inferred from the claim text.