| abstract |
(57) [Abstract] [PROBLEMS] To reduce a decrease in sweetness with time and a change in flavor when a lactic acid fermented food is sweetened with aspartame. SOLUTION: Lactic acid bacteria remaining in a lactic acid fermented food are Streptococcus (S) cremoris, S. lactis, S. It should be one of Diacetylactis, S. thermophilus, Pediococcus cerevisiae, Leuconostoc cremoris and one of Lactobacillus (L) bulgaricus and L. helveticas. |