[2KFp] 発酵，酵素利用

5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2KFp09] Flavor improvement by nitrogen replacement in the headspace of yogurt containers containing bifidobacteria

*Yasuyuki Kuwano^1,2, Hiroshi Maruyama¹, Daiki Nagasato¹, Aimi Tanaka¹, Tatsuo Moritaka¹, Maki Izumi¹, Itsuko Odamaki¹, Tadahiro Abe¹, Hajime Inoue¹, Yutaka Kitamura³, Mito Kokawa³ (1. Morinaga Milk Industry Co., Ltd. , 2. Graduate School of Science and Technology, University of Tsukuba, 3. University of Tsukuba, Department of Life and Environmental Sciences)

Keywords:

Bifidobacterium,Fermented milk,Oxygen concetration,Survivability of Bifidobacterium,Flavor of Bifidobacterium