Abstract
Cultivation and maintaining survivability of bifidobacteria in fermented milk are difficult and industrially valuable tasks. We succeeded in developing a novel technique, which enable an elongated shelf life of yogurt with high viable cell counts of bifidobacteria, by co-cultivation with some strains of Lactococcus lactis subsp. lactis. Topics including screening of Lactococcus lactis strains, possible mechanisms involved in improved growth and survivability of bifidobacteria with a focus on studies targeted at Bifidobacterium longum BB536 will be introduced.
