PROBLEM TO BE SOLVED: To provide a propagation inhibitor against heat resistant sporulation bacteria not damaging the flavor or the like of food and drink though having an effect of inhibiting the propagation of heat resistant sporulation bacteria derived from the raw material of food and drink or mixed during the production process thereof.SOLUTION: Provided is a propagation inhibitor against heat resistant sporulation bacteria for processed food and drink, comprising one or more kinds selected from the group consisting of psicose, sorbose and tagatose as an effective component(s).The heat resistant sporulation bacteria are heat resistant acidophilic bacteria, and also the processed food and drink is an acidic drink with a pH of 3 to 4.5, or the heat resistant acidophilic bacteria are flat sour bacteria, and also the processed food and drink is a coffee drink with a pH of 5 to 7.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2017,JPO&INPIT【課題】飲食品の原料に由来した、あるいはその製造工程で混入する耐熱性芽胞形成菌の増殖を抑制する効果を有するが、加工飲食品の風味等を損なわない、耐熱性芽胞形成菌の増殖抑制剤を提供すること。【解決手段】プシコース、ソルボースおよびタガトースからなる群から選ばれる一種以上を有効成分として含有する、加工飲食品用の耐熱性芽胞形成菌の増殖抑制剤。耐熱性芽胞形成菌が耐熱性好酸性菌であり、かつ、加工飲食品がpH3~4.5の酸性飲料である、または、耐熱性好酸性菌が、フラットサワー菌であり、かつ、加工飲食品がpH5~7のコーヒー飲料である。【選択図】図2
