JPWO2005110107A1 - Fermented milk - Google Patents

Abstract

An object of the present invention is to provide a non-heated fermented milk containing lactic acid bacteria such as bifidobacteria and excellent in the survival of the lactic acid bacteria during storage. The present invention is fermented milk obtained by fermenting raw milk using lactic acid bacteria, and is non-heated fermented milk containing a galactomannan degradation product.

Description

  The present invention relates to fermented milk fermented using lactic acid bacteria such as bifidobacteria.

Bifidobacteria are attracting attention as an intestinal bacterium of healthy people who perform normal digestion, and research on their usefulness is also actively conducted.
However, it is also known that bifidobacteria are obligate anaerobes, have poor acid resistance, and are easily killed. Therefore, in fermented milk products containing bifidobacteria, it is an issue to prevent the death of bifidobacteria in the product.

  Patent Document 1 below discloses that sterilization is performed after adding insoluble dietary fiber such as refined pulp, cereal bran fiber, cereal bran fiber, legume skin to raw materials comprising milk and / or dairy products. However, a method of producing a fermented dairy product in which bifidobacteria are difficult to kill during storage by inoculating and fermenting lactic acid bacteria such as bifidobacteria is described.

Regarding the galactomannan degradation product, in the following Patent Document 2, when producing liquid fermented milk or lactic acid bacteria beverage, galactomannan degradation product and high methoxyl pectin are added to fermented fermented milk, and the pH is adjusted to 3.5-4. A method for producing a liquid fermented milk or a lactic acid bacteria beverage in which precipitation, separation, agglomeration, etc. of the content during storage is suppressed by performing a homogenous treatment after adjustment within the range of 0.5.
JP 60-164432 A JP-A-3-285640

Usually, the storage stability of fermented dairy products is required at 10 ° C. for 2 weeks or more. However, in order to cope with this, the method of Patent Document 1 described above is insufficient in the effect of suppressing the killing of bifidobacteria. It was. That is, in the Example of the above-mentioned Patent Document 1, it is shown that the survival rate of bifidobacteria can be about 71 to 85% when stored at 5 ° C. for 10 days, but when the storage temperature is 10 ° C. Was predicted to have a worse survival rate than this, and was not satisfactory as the storage stability of fermented dairy products.
In addition, in the method of the said patent document 2, only the mixture of a galactomannan degradation product and a high methoxyl pectin is used as a stabilizer with respect to fermented fermented milk, and the description regarding the prevention of bifidobacteria death is described. No.

  The present invention has been made in view of the above circumstances, and provides fermented milk containing lactic acid bacteria such as bifidobacteria, which is excellent in the viability of bifidobacteria during storage and provides unheated fermented milk With the goal.

In order to achieve the above object, the present invention employs the following configuration.
That is, the present invention provides non-heated fermented milk obtained by fermenting raw milk with lactic acid bacteria and containing a galactomannan degradation product.
The present invention also provides the non-heated fermented milk, which is obtained by fermenting a raw mix containing raw milk and a galactomannan decomposition product with lactic acid bacteria.
The lactic acid bacteria in the non-heated fermented milk of the present invention can be bifidobacteria, lactic acid bacteria other than bifidobacteria, or a combination thereof. The term “non-heated” used in the present specification does not mean that heating is not performed in the production process, but means that heating is not performed after lactic acid fermentation, and does not kill lactic acid bacteria grown by fermentation. Intended.

  According to the present invention, in fermented milk containing lactic acid bacteria such as bifidobacteria, killing of the lactic acid bacteria during storage can be suppressed, and fermented milk having excellent survival of the lactic acid bacteria can be obtained. In particular, this effect is remarkable in mixed fermented milk produced by bifidobacteria and lactic acid bacteria other than bifidobacteria.

FIG. 1 is a graph showing the relationship between the number of storage days and the number of bifidobacteria (log CFU / ml) measured in a test example.

The non-heated fermented milk of the present invention is obtained by fermenting raw milk using lactic acid bacteria such as bifidobacteria.
The raw milk is not particularly limited, and examples thereof include raw milk, skim milk, skim milk powder, and reduced milk in which whole milk powder is dissolved. Water can be added to the raw milk as necessary. The properties of the fermented milk may be solid such as hard yogurt or soft yogurt or liquid such as drink yogurt.

As a fermentation starter, bifidobacteria are preferably used, but lactic acid bacteria other than bifidobacteria may be used in combination.
The bifidobacteria in the present invention refers to a bacterium belonging to the genus Bifidobacterium. Specific examples include Bifidobacterium longum, Bifidobacterium breve and the like.
As lactic acid bacteria other than bifidobacteria, known lactic acid bacteria can be used as a starter for fermented milk. Specific examples include Streptococcus thermophilus, Streptococcus cremoris, Lactobacillus bulgaricus, Lactobacillus bacilli, Lactobacillus cecils, Is mentioned.

The non-heated fermented milk of the present invention contains a galactomannan degradation product in addition to the above characteristics. The galactomannan degradation product is obtained by allowing a plant tissue disrupting enzyme similar to galactomannanase or cellulase to act on one or more of guar gum, tara gum, locust bean gum, tamarind gum, for example, so that the peak molecular weight (number of molecular weights) Those having a peak molecular weight in the range of 15000 to 30000 are preferred.
A commercial item can be used as such a galactomannan decomposition product. Specifically, after making indigestible polysaccharides derived from plants such as guar gum and tamarind gum into water slurry, galactomannanase is allowed to act on guar gum and dietary fiber-disintegrating enzymes such as cellulase are allowed to act on tamarind gum Thus, a partially decomposed polysaccharide is prepared, dried and purified. For example, one having a peak molecular weight of 20000 (trade name: Sunfiber R, manufactured by Taiyo Kagaku Co., Ltd.), or a peak molecular weight. 24000 (trade name: Fiberlon S, manufactured by Dainippon Pharmaceutical Co., Ltd.) and the like.

The non-heated fermented milk of the present invention can be produced by the following method.
First, a raw material mix containing raw material milk and a galactomannan decomposition product is prepared. In addition to the raw material milk and the galactomannan decomposition product, other components such as fats and oils, sugars, and water can be blended in the raw material mix as desired.
For example, raw materials containing fats such as butter and cream can be blended as fats and oils. As the saccharide, usual sweeteners such as sucrose, maltose, glucose, fructose, dextrin, and reduced maltose can be blended. When producing hard yogurt, pre-swelled gelatin and / or pre-dissolved agar solution can be blended. When producing soft yogurt, whey protein and thickening polysaccharide can be blended. When producing a drink yogurt, 0 to 0.3% by mass of high methoxyl pectin may be added as a stabilizer, but it is preferable that no high methoxyl pectin is contained.

The method for preparing the raw material mix is not particularly limited. For example, the raw material milk can be obtained by adding the powder of the galactomannan decomposition product and other components as required and stirring and mixing them.
Here, 1-15 mass% is preferable as a non-fat milk solid content, and, as for the mixture ratio of the raw material milk in a raw material mix, 8-15 mass% is more preferable.
The blending ratio of the galactomannan decomposition product is preferably in the range of 1 to 10% by mass with respect to the mass of the raw material mix. If the blending ratio is less than 1% by mass, the effect of adding a galactomannan degradation product may not be sufficiently obtained, and if it exceeds 10% by mass, the resulting fermented milk has an uncomfortable texture such as a throat. May occur. A more preferable mixing ratio is in the range of 3 to 6% by mass.

Next, the raw mix is subjected to a heat sterilization treatment. The sterilization method and heating conditions are not particularly limited, but a heating temperature of 85 to 140 ° C. is preferable, and the heating time is preferably 5 to 15 minutes in the case of a batch type, and preferably 2 seconds to 15 minutes in the case of the HTST method.
Subsequently, the sterilized raw material mix is inoculated with a lactic acid bacteria inoculum (sometimes referred to as a starter) and fermented. Fermentation conditions such as the starter inoculation amount, fermentation temperature, and fermentation time can be appropriately set according to the type of starter and the type and properties of the fermented milk to be obtained. Depending on the product form, after inoculating the starter, the container may be filled and then fermented, or fermented in a fermentation tank.

After fermentation, it is quickly cooled to obtain fermented milk. Depending on the type and properties of the product, a step of homogenizing after cooling, or a step of adding and mixing other raw materials such as seasoning liquid after cooling may be performed.
The fermented milk thus obtained can be made into a viable cell type product that can be ingested as a viable lactic acid bacterium such as bifidobacteria used for fermentation without further heat sterilization. Live bacteria type products are stored, distributed and sold at a low temperature of 10 ° C. or lower, preferably 0 to 5 ° C.

In the non-heated fermented milk thus obtained, the growth of lactic acid bacteria such as bifidobacteria in the step of inoculating the starter is promoted, and a product containing more lactic acid bacteria is obtained.
Moreover, the death of the lactic acid bacteria at the time of preserve | storing the fermented milk after manufacture at low temperature is suppressed, and the number of lactic acid bacteria in fermented milk can be maintained high also during a preservation | save.
In addition, since the galactomannan degradation product is water-soluble, adverse effects on the flavor of the fermented milk due to the addition of the galactomannan degradation product are unlikely to occur, and thus fermented milk having a good flavor can be obtained.

(Test Examples 1 to 3 and Control Test Examples 1 to 3)
-Strains In Test Example 1 and Control Test Example 1 below, Bifidobacterium longum (deposit number: FERM BP-7787) was used as the Bifidobacterium.
In Test Example 2 and Control Test Example 2 below, Streptococcus thermophilus (Deposit Number: FERM P-17215) was used as a lactic acid bacterium other than Bifidobacterium.
In the following Test Example 3 and Control Test Example 3, Lactobacillus gasseri (Lactobacillus gasseri, a strain number of a stock of microorganisms stored in the Institute of Physical and Chemical Research; JCM1131) was used as a lactic acid bacterium other than bifidobacteria.

-Preparation of inoculum (starter) Yeast extract 0.2 mass%, skimmed milk powder 11 mass%, and the balance is water sterilized at 115 ° C for 15 minutes, then 3 masses of each of the above three strains. % Vaccination. And what was culture | cultivated until it became pH 4.6 around 37 degreeC was used as the starter in the following fermentation tests.

Fermentation test In Test Examples 1, 2, and 3, containing 11% by mass of skim milk powder and 3.5% by mass of a galactomannan degradation product (trade name: Sunfiber R, peak molecular weight of about 20,000, manufactured by Taiyo Chemical Co., Ltd.) The remainder was sterilized at 115 ° C. for 15 minutes, and then inoculated with 3% by mass of the starter prepared above.
In Control Test Examples 1, 2, and 3, the test medium was inoculated with a starter in the same manner as in Test Example 1, except that the galactomannan degradation product was not added.
After inoculation, the mixture was fermented at 37 ° C. for 12 hours and then rapidly cooled to obtain fermented milk.

Evaluation The pH, lactate acidity (unit:%), and the number of bifidobacteria (unit: CFU / ml) in the obtained fermented milk were measured. The number of bifidobacteria was measured on an RCA (Reinformed ClostritionalAgar, Oxoid) flat plate. The number of lactic acid bacteria other than Bifidobacteria was measured with a BCP agar plate (Eiken Equipment Co., Ltd.). In addition, the ratio of the number of bacteria in Test Examples 1 to 3 (the number of bacteria in Test Example / the number of bacteria in Control Test Example) when the measured value of the number of bacteria in Control Test Examples 1 to 1 is 1, respectively. Calculated as These results are shown in Table 1.

From the results shown in Table 1, in each of Test Examples 1 to 3, the pH of the fermented milk decreased and the lactic acid acidity increased compared to the corresponding Control Test Examples 1 to 3, respectively. In addition, the number of bacteria increased, and the growth of each bacteria during fermentation was promoted.
In particular, Test Example 1 had a larger bacterial count magnification than Test Examples 2 and 3.

(Test Examples 4 and 5)
In Test Example 4, the test except that indigestible dextrin (trade name: Pine Fiber, manufactured by Matsutani Chemical Industry Co., Ltd.), which is a water-soluble dietary fiber, was used in place of the galactomannan degradation product in Test Example 1 above. A fermentation test was conducted in the same manner as in Example 1.
In Test Example 5, the same procedure as in Test Example 1 except that inulin (trade name: Raftelin ST chicory fiber, manufactured by Olafty), which is a water-soluble dietary fiber, was used in place of the galactomannan degradation product in Test Example 1 above. A fermentation test was conducted.

In the same manner as in Test Example 1, pH, lactic acidity (unit:%), and the number of bifidobacteria (unit: CFU / ml) were measured. These results are shown in Table 2.
Table 2 also shows the results of Test Example 1 and Control Test Example 1.

  From the results of Table 2, compared to Control Test Example 1, in Test Example 1 using a galactomannan degradation product, the effects of lowering the pH of fermented milk, increasing the lactic acid acidity, and promoting the growth of bifidobacteria were observed. However, in Test Examples 4 and 5, these effects were not observed.

(Test Examples 6 to 9)
A fermentation test was conducted in the same manner as in Test Example 1 except that the concentration of the galactomannan degradation product in the test medium was changed to 1% by mass, 3% by mass, 5% by mass, and 7% by mass.
In the same manner as in Test Example 1, pH, lactic acidity (unit:%), and the number of bifidobacteria (unit: CFU / ml) were measured. These results are shown in Table 3.
Table 3 also shows the results of Control Test Example 1.

  As shown in Table 3, as the concentration of the galactomannan degradation product increased, the pH of the fermented milk decreased, the lactic acid acidity increased, and the growth of each bacterial species was further promoted.

(Test Example 10 and Control Test Example 10)
-Strain In Test Example 10 and Control Test Example 10, Bifidobacterium longum (deposit number: FERM BP-7787) was used as the bifidobacteria for fermentation, and Streptococcus cremolith (as lactic acid bacteria other than Bifidobacteria) Streptococcus cremoris (manufactured by Hansen) was used.

-Preparation of inoculum (starter) Yeast extract 0.2% by mass, skim milk powder 11% by mass, and the remainder is treated with water at 1000C for 30 minutes at 90 ° C, and then the above Bifidobacterium longum A starter was prepared by inoculating 50 ml and culturing at 37 ° C. for 6 hours.
On the other hand, the yeast extract 0.2% by mass, the reduced skim milk 10% by mass, and the balance 1000 ml of water was sterilized at 90 ° C. for 30 minutes, and then 30 ml of the Streptococcus cremoris was inoculated at 30 ° C. It was cultured for 16 hours to prepare a starter.

Fermentation test In Test Example 10, a galactomannan degradation product (trade name: Sunfiber R, peak molecular weight of about 20,000, manufactured by Taiyo Kagaku Co., Ltd.), skim milk powder, whole powdered milk and sucrose are dissolved in water to give 0 milk fat. A raw material mix 1 containing 3 mass%, non-fat milk solid content 8.0 mass%, sucrose 4.5 mass%, and galactomannan degradation product 3.5 mass% was prepared. This raw material mix 1 was sterilized at 130 ° C. for 2 seconds and cooled to 33 ° C.
1% by mass of the starter of Bifidobacterium longum prepared above and 1.5% by mass of the starter of Streptococcus cremoris are added to the raw material mix 1 and fermented until the pH reaches about 4.6 at 31 ° C. Then, it was rapidly cooled to obtain fermented milk.
On the other hand, in Control Test Example 10, the raw material mix 2 was prepared in the same manner as in Test Example 10 except that the galactomannan degradation product was not added and the amount of water added was increased by that amount, and two starters were prepared in the same manner. After inoculation, fermented milk was obtained by fermentation and rapid cooling.

Evaluation Immediately after rapid cooling and after 7 days, 14 days, 21 days, and 28 days after storage at 10 ° C., the pH, lactic acidity (unit:%), and bifidobacteria bacteria as in Test Example 1 The number (unit: CFU / ml) was measured. In addition, the ratio of the number of bacteria after storage at 10 ° C. (the number of bacteria after storage / the number of bacteria immediately after rapid cooling) when the measured value of the number of bacteria immediately after quenching (0 days of storage) is 1, is calculated as the survival rate. did. The results of Test Example 10 are shown in Table 4, and the results of Control Test Example 10 are shown in Table 5. As a result of survival, the relationship between the storage days and the number of bifidobacteria (log CFU / ml) is shown in the graph of FIG.

  As shown in the results of Tables 4 and 5 and FIG. 1, in Test Example 10 in which a galactomannan degradation product was added to the raw material mix, fermented milk immediately after production was compared to Control Test Example 10 in which no galactomannan degradation product was added. The number of bifidobacteria was high, and the decrease of bifidobacteria during the low-temperature storage at 10 ° C. (decrease in survival rate) was also suppressed.

(Test Examples 11 and 12 and Control Test Example 12)
-In Test Example 11, a fermentation test was performed in the same manner as in Test Example 10.
In Test Example 12, the same raw material as in Test Example 10 was used, but by adding no galactomannan degradation product to the raw material mix and changing the blending amount of other raw materials, 0.4% by mass of milk fat and non-fat A raw material mix 3 having a milk solid content of 10.4% by mass and sucrose of 4.5% by mass was prepared. This raw material mix 3 was sterilized and cooled in the same manner as in Test Example 10, and then the same two types of starters as in Test Example 10 were added, followed by fermentation and rapid cooling to obtain fermented milk. Separately, a galactomannan degradation product (trade name: Sunfiber R, peak molecular weight of about 20,000, manufactured by Taiyo Chemical Co., Ltd.) is dissolved in water so as to be 15% by mass, and sterilized at 130 ° C. for 2 seconds. A mannan degradation product solution was prepared. And 78 mass parts of fermented milk after quenching and 22 mass parts of this galactomannan degradation product solution were mixed, and fermented milk to which the galactomannan degradation product was added afterwards was obtained.
In Control Test Example 12, water sterilized at 130 ° C. for 2 seconds was used instead of the galactomannan degradation product solution in Test Example 12. That is, 78 parts by mass of fermented milk after quenching and 22 parts by mass of water were mixed to obtain fermented milk without addition of a galactomannan decomposition product.

-Evaluation For each fermented milk immediately after quenching and after 14 days of storage at 10 ° C., the pH, the degree of lactic acid (unit:%), and the number of bifidobacteria (unit: CFU / ml) were the same as in Test Example 1. Was measured. In addition, the ratio of the number of bacteria after storage at 10 ° C. (the number of bacteria after storage / the number of bacteria immediately after rapid cooling) when the measured value of the number of bacteria immediately after quenching (0 days of storage) is 1, is calculated as the survival rate. did. The results are shown in Table 6.

From the results of Table 6, compared to Test Example 12 in which the galactomannan degradation product was added after fermentation, Test Example 11 in which fermentation was performed after the galactomannan degradation product was added to the raw material mix was Bifidobacterium in fermented milk immediately after production. The number of bifidobacteria during storage at a low temperature of 10 ° C. (decrease in survival rate) was also suppressed.
In addition, in Test Example 12 in which the galactomannan degradation product was added after fermentation, compared to Control Test Example 12 in which the galactomannan degradation product was not added, the number of bifidobacteria in the fermented milk immediately after production and during low-temperature storage at 10 ° C. There was no significant difference in bifidobacteria.

(Test Examples 13 and 14 and Control Test Example 13)
In Test Example 13, a galactomannan degradation product was added to and mixed with raw milk, and a raw material mix 4 containing 3.0% by mass of milk fat, 9.0% by mass of nonfat milk solids, and 3.5% by mass of galactomannan degradation product Was prepared. This raw material mix 4 was sterilized at 130 ° C. for 2 seconds and cooled to 33 ° C.
The raw material mix 4 was inoculated with the same two types of starters as in Test Example 10, and fermented and quenched in the same manner as in Test Example 10 to obtain fermented milk.
In Test Example 14, the raw material mix 5 was prepared in the same manner as in Test Example 13 except that 1.0% by mass of purified fiber (trade name; Avicel, manufactured by Asahi Kasei Co., Ltd.) was added instead of the galactomannan degradation product. After inoculating 2 kinds of starters, fermented milk was obtained by fermentation and rapid cooling.
In Control Test Example 13, the raw material mix 6 was prepared in the same manner as in Test Example 13 except that the galactomannan degradation product was not added, and inoculated with two kinds of starters in the same manner, and then fermented and rapidly cooled to fermented milk. Got.

-Evaluation For each fermented milk immediately after quenching and after 14 days of storage at 10 ° C., the pH, the degree of lactic acid (unit:%), and the number of bifidobacteria (unit: CFU / ml) were the same as in Test Example 1. Was measured. In addition, the ratio of the number of bacteria after storage at 10 ° C. (the number of bacteria after storage / the number of bacteria immediately after rapid cooling) when the measured value of the number of bacteria immediately after quenching (0 days of storage) is 1, is calculated as the survival rate. did. The results are shown in Table 7.

  From the results of Table 7, the test example 13 in which the galactomannan degradation product was added to the raw material mix was compared with the test example 14 in which the purified fiber other than the galactomannan degradation product was added and the control test example 13 in which the dietary fiber was not added. The number of bifidobacteria in the fermented milk immediately after production was high, and the decrease in bifidobacteria (reduction in survival rate) during low-temperature storage at 10 ° C. was also suppressed.

In this example, the same raw material mix 1 as in Test Example 10 was used as the raw material mix. As the starter, a starter of Bifidobacterium longum and a starter of Streptococcus cremollis prepared in the same manner as in Test Example 10 were used.
A 2000-liter raw material mix 1 prepared in the same manner as in Test Example 10 was sterilized at 130 ° C. for 2 seconds and cooled to 40 ° C. This was inoculated with 2 liters of Bifidobacterium longum starter and 3 liters of Streptococcus cremoris starter and fermented at 31 ° C. for 13 hours. Thereafter, the mixture was immediately stirred and cooled, and the cooled fermented milk was homogenized at a pressure of 15 MPa, filled in a resin container having a capacity of 120 ml, and sealed to obtain a drink yogurt.
The fermented milk (drink yogurt) immediately after production was evaluated in the same manner as in Test Example 1. The pH was 4.6, the lactic acid acidity was 0.68%, and the number of bifidobacteria was 4.0 × 10 ⁸ CFU / ml. Further, using a B-type viscometer, the viscosity measured at 60 ° / min and 10 ° C. with a No. 2 rotor was 35 mPa · s.
When this fermented milk was stored at 10 ° C. for 21 days, the number of bifidobacteria was 1.2 × 10 ⁸ CFU / ml, and the survival rate was 30%.

-Strain In this example, Bifidobacterium longum (deposit number: FERM BP-7787) is used as the bifidobacteria for fermentation, and Streptococcus thermophilus (Streptococcus thermophilus, And Lactobacillus bulgaricus (manufactured by Hansen).
-Preparation of inoculum (starter) Yeast extract 0.2% by mass, skim milk powder 11% by mass, and the remainder is treated with water at 1000C for 30 minutes at 90 ° C, and then the above Bifidobacterium longum A starter was prepared by inoculating 50 ml and culturing at 37 ° C. for 6 hours.
On the other hand, 10 ml of reduced skimmed milk and the balance 1000 ml of a medium consisting of water were sterilized at 90 ° C. for 30 minutes, and then a mixture of 25 ml of Streptococcus thermophilus and 25 ml of Lactobacillus bulgaricus (total 50 ml) And incubating at 42 ° C. for 5 hours to prepare a starter.

-Manufacture of fermented milk In this example, the raw material mix 4 similar to the said test example 14 was used.
A 2000-liter raw material mix 4 prepared in the same manner as in Test Example 13 was heated to 70 ° C., homogenized at a pressure of 15 MPa, sterilized at 90 ° C. for 10 minutes, and cooled to 40 ° C.
In this raw mix 4 (2000 liters), 3 liters of the starter of Bifidobacterium longum prepared above and 1.2 liters of the mixed starter of Streptococcus thermophilus and Lactobacillus bulgaricx prepared above Inoculated, filled into a 500 ml resin container, fermented at 37 ° C. for 5 hours, and rapidly cooled to obtain fermented milk.
The obtained fermented milk was evaluated in the same manner as in Test Example 1. As a result, pH 4.55, lactic acidity 0.75%, bifidobacteria count 3.8 × 10 ⁸ CFU / ml, Streptococcus thermophilus bacteria count 6 And 8 × 10 ⁸ CFU / ml, and the number of Lactobacillus bulgaricus was 3.4 × 10 ⁷ CFU / ml.
When this fermented milk was stored at 10 ° C. for 21 days, the number of bifidobacteria was 1.5 × 10 ⁸ CFU / ml, and the survival rate was 39.5%.

  According to the present invention, it is possible to obtain non-heated fermented milk in which killing of lactic acid bacteria during storage is suppressed.

Claims (3)

Non-heated fermented milk obtained by fermenting raw milk with lactic acid bacteria and containing a galactomannan degradation product. The non-heated fermented milk of Claim 1 which fermented with lactic acid bacteria what heat-processed the raw material mix containing raw material milk and a galactomannan decomposition product. The non-heated fermented milk according to claim 1 or 2, wherein the lactic acid bacteria are bifidobacteria, lactic acid bacteria other than bifidobacteria, or a combination thereof.

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