PRODUCTION OF FERMENTED JUICE DRINK AND LACTOBACILLUS TO BE UTILIZED THEREFOR

摘要

PURPOSE:To enable the fermentation of fruit juice of a low pH without adjustment of the pH and removal of fermentation inhibitors such as polyphenols by using lactobacillus cell bodies which are immobilized with a specific polysaccharide gel by inclusion. CONSTITUTION:The cell bodies of lactobacillus immobilized with a polysaccharide gel containing at least one of dicarboxylic cellulose and derivatives therefrom by inclusion is used to effect the fermentation of fruit juice. As a result, the fermentation of the fruit juice of a low pH can be effected directly without the pH adjustment and removal of fermentation inhibitors such as polyphenols. Further, the homo-type lactobacillus which has been unapplicable to the conventional fermentation also can be used in this process. The fermentation production of fruit juice can be continued for a long period of time and the tasty product can be given in low costs.