Survivability improvement manner null of bifidus

摘要

PROBLEM TO BE SOLVED: To obtain a food/drink improved in the survival of Bacillus bifidus therein, meeting the needs of calorific value reduction and reduced dental caries, while having sweet taste feeling similar to that for sugar, by adding lactitol to e.g. 21 medium of Bacillus bifidus. ;SOLUTION: The survival of Bacillus bifidus in a food/drink such as fermented dairy product is improved by adding pref. 0.01-2 mol (per liter of the food/drink) of lactitol to a medium or cultured product of Bacillus bifidus. It is preferable that a Bacillus bifidus-contg. fermented dairy product is produced by incorporating 0.01-2 mol (per liter of the product) of lactitol in a cultured product obtained by culturing Bacillus bifidus under aerobic conditions or a medium for the culture.;COPYRIGHT: (C)1999,JPO