Disclosed are: a method for culturing a lactic acid bacterium for the purpose of producing a culture of the lactic acid bacterium in which the number of cells of the lactic acid bacterium can be maintained steadily； and a food or beverage which has excellent quality stability and contains a culture of a lactic acid bacterium.Specifically disclosed are: a method for culturing a lactic acid bacterium, which is characterized by inoculating the lactic acid bacterium to a culture medium containing a milk component having a free phosphoric acid concentration of lower than 0.25% by mass and a phosphoric acid salt； and a food or beverage which is characterized by containing a culture of a lactic acid bacterium produced by the method.
