294 results about "Lactobacillus delbrucki" patented technology

A mixture of at least 6 species of lactic acid bacteria and / or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Said mixture is useful for a sourdough, a leavening composition. Baked goods and other food products obtained therefrom are disclosed. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet.

The invention relates to the field of microbial fermentation, in particular to a preparation method of a compound Daqu, so as to solve the problems of the traditional Daqu such as single nutritional components of raw materials, longer starter-making and brewing time, low utilization rate of grains, high cost and the like. The preparation method comprises the following steps: (1) treating the raw materials of the Daqu; (2) inoculating aspergillus niger 41254, aspergillus niger UV-11, monascus, mucor racemosus, actinomucor elegans, rhizopus oryzae, saccharomyces cerevisiae, candida drusei, acetobacter, bacillus subtilis and lactobacillus delbrueckii 6100 into a conical flask containing the raw materials of the Daqu for culturing, then expanding the culture and obtaining a mother culture; and(3) adopting uncooked materials for making a starter, inoculating the obtained mother culture and the raw materials of the Daqu into a solid fermentation device, keeping the temperature at 30 DEG C-33 DEG C, continuing for 30-33h, discharging the starter and finally carrying out low-temperature vacuum drying. The preparation method enriches the nutritional components in the raw materials and improves the quality of a brewed product; and a plurality of bacterial strain are artificially added, thereby improving the utilization rate of the grains, shortening the starter-making cycle, improving the yield of the brewed product and reducing the production cost.

The invention relates to a food, in particular to a yogurt manufacturing method, more particularly to a yogurt for assisting to reduce the blood sugar, and a production method thereof. The product comprises skimmed fresh milk, water-soluble dietary fiber, xylitol, lactoalbumin, stabilizer, aspartame, acesulfame potassium, trivalent chromium, streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. The trivalent chromium for reducing the blood sugar is added in the yogurt, thereby the product plays the role of reducing the blood sugar, and not only has the abundant nutrition, but also plays the role of health care for assisting to reduce the blood sugar when the consumers with diabetes drink the yogurt. The product is effective after clinical test and has higher security.

The invention relates to compound microbial agents, bacterial manure, preparation methods thereof and application thereof to restoration of saline alkali soil .In particular, the compound microbial agents comprises the bacillus megaterium microbial agent, the pseudomonas stutzeri microbial agent, the rhizobium radiobacter microbial agent, the candida tropicalis microbial agent and the lactobacillus delbrueckii microbial agent .The invention further comprises the bacterial manure containing the microbial agents, the preparation methods thereof and application thereof to restoration of the saline alkali soil .By means of the compound microbial agents, the bacterial manure, the preparation methods thereof and application thereof to restoration of the saline alkali soil, raw materials which pollute the environment easily or need to be disposed such as straw, excrements of livestocks, household garbage and sludge can be utilized sufficiently, in addition, the compound microbial bacterial manure capable of restoring the saline alkali soil can be prepared, thus the immune function and stress resistance of plants can be improved, the land salinization degree can be improved, and the purpose of achieving second ploughing of salinized soil is achieved.

The invention provides a method for preparing a traditional Chinese medicine fruit and vegetable enzyme beverage, and relates to the food field. The method comprises the steps: mixing a fruit and vegetable mixture with rock candy according to the mass ratio of 3:(0.5-1.5), placing the mixture in a fermentation tank, and in a sealed state and under a condition of the temperature of 2-30 DEG C, fermenting for 160-200 days, to obtain a fruit and vegetable fermented liquid; mixing the fruit and vegetable fermented liquid with a traditional Chinese medicine decoction liquid, inoculating with one or two or more of lactobacillus delbrueckii subsp.bulgaricus, lactobacillus plantarum subsp.plantarum, yeast and bifidobacterium animalis, and in a sealed state and at the temperature of 35-40 DEG C, fermenting for 3-8 days, to obtain the traditional Chinese medicine fruit and vegetable enzyme beverage. The medicine and food homology and mutual harmony and complementation effects are achieved; the obtained traditional Chinese medicine fruit and vegetable enzyme beverage has the advantages of high total phenol content, high DPPH(.) scavenging rate and high SOD enzyme activity, shows strong antioxidant capacity, can improve the human body gastrointestinal health-care functions, and can be used as a daily drinking health drink.

The invention discloses a mycotoxin degrading adsorbent, which contains bacillus subtilis, lactobacillus plantarum, lactobacillus acidophilus, leuconostoc lactis, lactobacillus delbrueckii, lactobacillus fermenti, lactobacillus salivarius, vitamin C, vitamin E, radix astragali, zinc methionine, potassium chloride, cassia bark, clove, oriental wormwood, folium artemisiae argyi, sweet wormwood, wild chrysanthemum flower, semen plantaginis, yeast cell wall and phytase. The mycotoxin degrading adsorbent disclosed by the invention has multiple effects including generation inhabitation, degradation and adsorption on various common mycotoxins, and can additionally boost immunities of pigs and promote excretion of toxic substances; the mycotoxin degrading adsorbent has excellent comprehensive performance and plays a remarkable role on productivities of piglets, and the mycotoxin degrading adsorbent can reduce disease rate, improve daily gain, increase feed digestibility and reduce feed conversion ratio. Moreover, the mycotoxin degrading adsorbent is low in dosage but effective and free from adsorption on drugs and other nutrient substances, and the adsorbent can be biologically degraded after being secreted and avoid pollutants; and the mycotoxin degrading adsorbent has good application value in breeding industry.

The invention discloses high-protein brown yoghourt and a preparing method thereof.The preparing method includes the steps that 1, processed milk and reducing sugar mixed liquor is homogenized, sterilized, browned and cooled to obtain brown milk; 2, the brown milk is inoculated with starter culture and then fermented to obtain brown yogurt, wherein strains of the starter culture include lactobacillus delbrueckii bulgaricus subspecies, streptococcus thermophilus and lactococcus lactis diacetyl subspecies; 3, the brown yogurt is cooled, passes through a smooth filter, and then is refrigerated and after-cured.The protein content in the high-protein brown yoghourt is 3.63-6.07%, fat content is 4.02-6.75%, solid content is 17.2-30.9%, the amount of active lactobacillus is larger than 5.78*10<8>-3.69*10<9> cfu / mL, and the acidity is 80-100; the yoghourt is light brown, free of food additives and fine and smooth in mouthfeel, has special flavor of a Maillard reaction, can contain dietary fibers and has high nutrition value.

The invention discloses a preparation method of a tremella fermentation extract and its application. The preparation method of the tremella fermentation extract comprises the following step: tremella undergoes fermentation cultivation by the use of a strain or its culture solution or its suspension so as to obtain a fermentation product, namely the tremella fermentation extract. The strain is at least one of the following strains: zygosaccharomyces rouxii, pasteur yeast, brewer's yeast, wine yeast, acetobacter xylinum, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum, lactococcus lactis and enterococcus faecalis. Through experiments, it proves that the tremella fermentation extract prepared by the method contains no chemical components, can be directly used as a finished product of facial mask or essence or toner, is more natural than other existing products in the market and will not have any negative effect on the skin. In addition, smaller components can be obtained by the preparation method in comparison with a common extraction method and the extract is easier to fully absorb by the skin.

The invention relates to a multi-strain microorganism pig feed additive and a production method thereof. According to the additive, bacillus subtilis, lactobacillus delbrueckii, saccharomyces cerevisiae, candida and photosynthetic bacteria are inoculated into a fermentation culture medium according to a ratio of 2:1:1:1:2, and are prepared into a finished product through solid fermentation. The microorganism preparation is reasonably matched, various microorganisms in the preparation can bring respective effects into play and depend on one another, the overall advantage of the microorganism preparation can be brought into play, the growth development and the improvement of the anti-disease capability of a host are facilitated, and the feed additive is safe to use and can improve the immunity of animals, prevent and resist diseases, prompt animal growth, improve the feed utilization rate and improve the feed quality.

The invention provides probiotics yoghourt powder and a preparation method thereof. Lactobacillus delbrueckii subsp.bulgaricus, rhamnose lactobacillus, lactobacillus paracasei and streptococcus thermophilus are used as original strains, cultivation of the original strains is enlarged, powder freeze-dried culture is prepared, and composite probiotics starter culture is prepared so as to obtain probiotics starter culture. After nonreactive milk is standardized, white granulated sugar is added according to 6.5% of the weight of the nonreactive milk, and instant milk powder is made through process such as concentration, superhigh temperature instant sterilization and spray drying. 2.5 grams of composite probiotics starter culture is added into each kilogram of the instant milk powder and mixed evenly to be vacuum packaged to make the probiotics yoghourt powder.

The invention discloses an ammonia nitrogen-removed compound microorganism microbial agent. The ammonia nitrogen-removed compound microorganism microbial agent is prepared from Providencia rettgeri, Microbacterium lactium, Lactobacillus delbrueckii and Rhodococcus coprophilus in a volume ratio of 5 to 2.5 to 1 to 5. The invention further discloses application of the compound microorganism microbial agent in ammonia nitrogen-containing wastewater treatment. The four bacteria are reasonably matched and are combined by virtue of an adsorption method and an embedding method to form immobilized cell particles, so that the ammonia-nitrogen degradation capacity and stability of the compound microorganism microbial agent are remarkably enhanced; a dominant bacterial community can be immediately formed after the compound microorganism microbial agent is applied to denitrification and treatment process of sewage, river way landscape water and the like, the treatment time is short, and ammonia and nitrogen indexes of the sewage are rapidly decreased; and meanwhile, the compound microorganism microbial agent has an aerobic denitrification function and further has relatively good effect of removing COD, and accumulation of nitrite and nitrate is avoided.

The invention discloses a novel compound microbial agent used for sludge reduction treatment. The compound microbial agent consists of photosynthetic bacteria, lactic acid bacteria and saccharomycetes, and comprises bacillus subtilis, bifidobacterium animals, bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, lactobacillus casei, lactobacillus delbrueckii, lactobacillus fermentium, lactobacillus plantarum, lactococcus lactis, rhodopseudomonas palustris, streptococcus thermophilus and saccharomyces cerevisiae which are 13 different microorganisms in total. The compound microbial agent can reduce BOD (biochemical oxygen demand), COD (chemical oxygen demand) and TSS (total suspended solids) to expected values, effectively reduces sludge deposit in a treatment plant, and reduces corrosion on equipment to lower maintenance cost; and besides, bacteria can decompose an organic compound and can generate byproducts beneficial to environment.

The invention provides a mixed fruit and vegetable fermented product and a preparation method thereof. The method comprises the following steps: (1) washing the mixed fruits and vegetables, crushing to obtain mixed fruit and vegetable liquid, adding pectinase and cellulase into the mixed fruit and vegetable liquid and performing enzymolysis, thereby obtaining enzymolysis liquid; (2) adding a carbon source, a nitrogen source and inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides and performing primary fermentation, thereby obtaining first fermentation liquor when the pH value of the fermentation liquor is reduced by over 0.5; (3) adding the carbon source and the nitrogen source into the first fermentation liquor, and inoculating compound lactobacillus and performing secondary fermentation, thereby obtaining second fermentation liquor when the total sugar content of the fermentation liquor is lower than 3wt%, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum, and; and (4) uniformly mixing the second fermentation liquor, centrifuging, homogenizing and sterilizing the centrifuged supernatant, thereby obtaining the mixed fruit and vegetable fermented product. According to the scheme in the invention, the mixed fruit and vegetable fermented product with the advantages of low sugar content, good taste and unique flavor can be obtained in short fermentation time.

The invention provides an acid sensitivity lactobacillus bulgaricus strain and the usage thereof, belonging to the biological engineering technology field. An acid sensitivity strain L.B-FM-6 which is a lactobacillus delbrueckii subsp. bulgaricus is separated and screened in the research of the natural dairy ferment-tibet kefir. The research on the storage stability of the fermented dairy product, fermented juice and the fermented vegetable juice which are fermented by the combination of the strain L.B-FM-6 and other microbial strains solves the defects of short shelf life of the active lactobacillus drink and displays the superiority of the strains in fermenting the dairy product and the juice.

The invention discloses aerobic bacterium-anaerobic bacterium composite microbe liquid inocula and a preparation method thereof. The composite microbe liquid inocula comprise six liquid aerobic microbial agents and four liquid anaerobic microbial agents. The liquid aerobic microbial agents comprise a bacillus megaterium agent, a liquid Azotobacter chroococcum agent, a liquid bacillus mucilaginosus agent, a liquid streptomyces microflavus agent, a liquid bacillus subtilis agent and a liquid bacillus licheniformis agent. The liquid anaerobic microbial agents comprise liquid photosynthetic bacteria, a liquid lactobacillus plantarum agent, a liquid lactobacillus acidophilus agent and a liquid lactobacillus delbrueckii agent. The preparation method comprises culturing six types of aerobic bacteria to obtain six liquid aerobic microbial agents, culturing four types of anaerobic bacteria to obtain four mixed liquid anaerobic microbial agents, and injecting the six liquid aerobic microbial agents into the mixed liquid anaerobic microbial agents to obtain the composite microbe liquid inocula. The composite microbe liquid inocula have a quality guarantee period for one year or more at the normal temperature and have functions of nitrogen fixation, phosphate dissolution, potassium release, disease prevention and soil improvement.

The present invention discloses healthy chili milk candy. The healthy chili milk candy is prepared from the following raw materials in parts by weight: 42-44 parts of white granulated sugar, 35-37 parts of galactooligosaccharides, 12-14 parts of chilies, 11-13 parts of condensed milk, 3-5 parts of anhydrous cream, 3-4 parts of hydrogenated vegetable oil, 3-4 parts of skim milk, 1.6-1.8 parts of locust bean gum, 1.4-1.6 parts of chili leaves, 0.6-0.8 part of longan leaf, 1.1-1.3 parts of soybean pods, 1.1-1.3 parts of eleusine indica, 0.6-0.8 part of equisctum ramosissimum, 0.6-0.8 part of rorippa globosa, 0.4-0.6 part of gymnema sylvestre, 0.4-0.6 part of tangerine leaf, 0.4-0.6 part of betula alba juice, 0.4-0.6 part of edible salt and 0.6-0.8 part of lactobacillus delbrueckii. The provided healthy chili milk candy is crisp in texture, sweet, sour and palatable, rich in flavor, balanced in nutrition and easy to absorb, and can protect the heart and brain blood vessels, increase resistance, promote metabolism, delay aging, beautify features and lose weight.

The invention discloses a method for producing sour bamboo shoots by virtue of multi-strain mixed fermentation, which relates to a production method of foods. The method comprises the following steps of preparing a saline solution with the concentration of 9%-11%, boiling the water, adding seed solutions of lactobacillus delbrueckii and lactobacillus pentosus after the water is cooled, and uniformly mixing so as to obtain a sour bamboo shoot fermentation bacteria solution; selecting bamboo shoots with moderate tenderness, cutting off the roots of the bamboo shoots, removing shells of the bamboo shoots, cleaning, draining away water, cutting the bamboo shoots into two half parts from the middle of the bamboo shoots, adding the bamboo shoots into a pickle jar, and pouring the sour bamboo shoot fermentation bacteria solution into the pickle jar to flood the bamboo shoots; and covering a bamboo skin cover, putting four bamboo chips, which are crossed to form a # shape, on the bamboo skin cover, putting a cleaned and aired rock on the center of the #-shaped bamboo chips to seal the pickle jar, and carrying out fermentation for 5-7 days at 23-25 DEG C so as to obtain the sour bamboo shoots.

The invention discloses a preparation method of a fermenting agent for direct vat set fermented milk. The preparation method comprises the following steps: preparing streptococcus thermophilus powder; preparing lactobacillus delbrueckii lactobacillus bulgaricus powder; uniformly mixing the streptococcus thermophilus powder and the lactobacillus delbrueckii lactobacillus bulgaricus powder according to the weight ratio of (1.5-2):1; and introducing nitrogen, and packaging to obtain a product. The process disclosed by the invention is simple, easy to operate and suitable for industrialized production; the obtained fermenting agent has the advantages of high active lactobacillus quantity, long quality guarantee period, excellent fermented milk property, easiness for use, small usage amount and the like.

The invention discloses a high-viscosity yoghurt fermentation method. In the method, fermentation is performed according to the yoghurt fermentation method. The method is characterized in that: the fermentation strains are lactobacillus casei, lactobacillu plantarum, lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus. The four lactic acid bacteria are adopted to cooperatively ferment yoghurt and the novel fermentation yoghurt with high viscosity, strong water binding capacity and good postacidification can be produced. The quality guarantee period of the yoghurt under the refrigeration condition of 0 to 10 DEG C can reach 21 days; the viscosity during the quality guarantee period is kept at 12,000 to 15,000cp and is two times higher than that of the same products sold in the market; the titratable acidity is kept at 100 to 110 degrees T; the pH value is kept at 4.2 to 4.4; and whey is not separated out.

The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus.

The invention provides a burdock fermented product and a preparation method thereof. The method comprises the steps of 1) cleaning and crushing burdock, adding water to obtain burdock liquid, and adding pectinase and cellulase for enzymolysis to obtain enzymolysis liquid; 2) adding a carbon source, a nitrogen source and an inorganic salt into the enzymolysis liquid, inoculating leuconostoc mesenteroides for primary fermentation, thus obtaining primary fermentation liquid when the pH value of the fermentation liquid is reduced by more than 0.5; 3) adding a carbon source and a nitrogen source into the primary fermentation liquid, inoculating compound lactobacilli for second fermentation, thus obtaining second fermentation liquid when the total sugar content of the fermentation liquid is less than 3wt%, wherein the compound lactobacilli comprise streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and lactobacillus plantarum; and 4) blending the second fermentation liquid uniformly, centrifuging, and homogenizing and sterilizing the centrifugal supernatant to obtain the burdock fermented product. By adopting the scheme, the burdock fermented product with low sugar content, good mouthfeel and unique flavor can be obtained within a short fermentation time.

A method for preparing fermentation broth of fruits and vegetables includes steps of mixing fruits, vegetables, bacteria liquid of Lactobacillus acidophilus, bacteria liquid of Bifidobactreium longum, bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, and bacteria liquid of Streptococcus thermophilus, and processing fermentation to obtain the fermentation broth of fruits and vegetables. A fermenting course of the method could be controlled, and a fermenting period is reduced to 15 days.

The invention adopts fluorogenic quantitative PCR to detect dynamic changes of lactobacillus helveticus, lactobacillus crispatus, lactobacillus casei, lactobacillus delbrueckii and lactobacillus acidophilus in a vinegar grains community, thereby providing a technical support for research on other microbial communities.

The invention provides a microwell plate for quantitatively detecting vitamin B12 by a microbiological method as well as a kit and a preparation method of the microwell plate. According to the invention, a trehalose / saccharose and calcium chloride mixed liquid protecting agent is added in preparation, and a drying method for improving bacteria liquid is used, so that the strain loss in the kit is reduced, and the accuracy of a vitamin B12 detection result is improved. By counting viable bacteria, the number of active strains stored in Lactobacillus delbrueckii drying foam in the prepared microwell plate prepared by the method exceeds 90 percent of the total number of strains in added bacteria liquid (at least about 20 percent of strains are lost by an ordinary freeze drying method).

The invention discloses lactobacillus delbrueckii and a preparation method and application of a direct-to-vat lactobacillus delbrueckii fermenting agent. The lactobacillus delbrueckii is (Lactobacillus delbrueckii) DMLD-H1, and is preserved in the Guangdong Microbiological Culture Collection Center abbreviated as GDMCC on 16 April 2019, and the preservation number is GDMCC NO.60645. The strain disclosed by the invention is subjected to high-density culture, the viable count of prepared freeze-dried powder is as high as 10<10>-10<11>CFU / g, the moisture content of the freeze-dried powder is lower than 3%, the freeze-dried powder is not liable to agglomerate and good in rehydration properties, and has wide application such as preparation of ice cream, jelly, milk powder candies, solidification type yoghourt, stirring type yoghourt, yoghourt beverages or cheese and the like.

The invention discloses a purslane fermentation protoplasm cosmetic and a preparation method and application thereof. The preparation method of the purslane fermentation protoplasm cosmetic comprises the following steps that 20-30 g of dry purslane powder, 250-300 ml of water and 5-15 ml of ferment bacteria with the concentration of 105-108 CFU / mL are mixed to obtain an initial system, and ferment cultivation is performed on the initial system to obtain purslane fermentation protoplasm. Lactobacillus, specifically lactobacillus delbrueckii, is adopted as the ferment bacteria. According to the purslane fermentation protoplasm cosmetic and the preparation method and application thereof, a fermentation engineering technology is adopted, and the active ingredients in the purslane are kept to the maximum extent; compared with a traditional water extraction method, organic solvent is prevented from being introduced, and therefore safety and environment protection are achieved; foreign substances such as enzymes do not need to be added, not only the production cost is reduced, but also the production steps are maximumly simplified, therefore, large-scale production and industrial production can be achieved through the fermentation technique, and the stability of the cosmetic quality can be fully guaranteed.

The invention discloses a colon-released probiotic tablet and a preparation method thereof. The probiotic preparation is composed of a probiotic material and a colon-release material. The probiotic material comprises one or more of probiotic powder and pharmaceutically acceptable auxiliary materials, the probiotic powder comprises one or more of bifidobacterium longum, bifidobacterium bifidum, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus delbrueckii subsp. The pharmaceutically acceptable auxiliary materials comprise one or more of a filling agent, a disintegrating agent and a lubricant. The colon-release material comprises one or more of calcium pectin, polyacrylic resin, chitosan, amylose, guar gum, chondroitin sulfate and sodium alginate.

The invention provides a production method of sour thick liquid of bean curds. The production method takes lactobacillus fermenti, lactobacillus plantarum and lactobacillus delbrueckii subsp. lactis, which are compounded at the ratio of (1-2) to (3-4) to (1-2), as fermentation strains, and takes yellow thick liquid leached in a production process of the bean curds as a fermentation base material. The sour thick liquid produced by the invention has clear strains and stable quality.

The present invention provides a feed micro-ecological preparation. The preparation contains beneficial live bacteria whose total amount is 9 multiplied by 108CFU / g to 1 multiplied by 1010CFU / g; the lactobacillus delbrueckii content is 4multiplied by 108CFU / g to 1 multiplied by 1010CFU / g; the bacillus subtilis content is 4 multiplied by 108CFU / g to 1 multiplied by 1010CFU / g; the saccharomyces paradoxus content is 1multiplied by 108CFU / g to 1multiplied by 1010CFU / g. The present invention of a feed micro-ecological preparation contains live bacteria which are selected according to the features of animal intestinal tracts and have strong applicability on the intestinal tracts and are beneficial to keeping the micro-ecological balance in the internal environment of animal intestinal tracts; in this way, the present invention is important for the safety of livestock and fowl products and environmental protection.

A fermented milk product containing Bifidobacterium longum and isomalto oligosaccharide is fermented by Bifidobacterium longum, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilus, and added isomalto oligosaccharide to promote the growth Bifidobacterium longum and to be the sweetener of the product. The process for producing the fermented milk product comprises adding isomalto oligosaccharide into milk, after mixing the isomalto oligosaccharide and the milk, inoculating the resulting mixture with Bifidobacterium longum as the main fermenting agent, together with Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus, and then carrying out filling, fermenting, and ripening to obtained the fermented milk product of the invention.