LACTIC ACID FERMENTED FOOD AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a lactic acid fermented food of a vegetable and a fruit having high immunopotentiating effects and even a good flavor.

SOLUTION: The liquid or powdery lactic acid fermented food is obtained by fermenting a fermentation raw material prepared by crushing one or two or more selected from the group consisting of the vegetable such as a cabbage or a Japanese radish and the fruit such as a banana or a water melon and fermenting the resultant fermentation raw material with a lactic acid bacterium containing Enterococcus faecalis in a prescribed ratio or above. A material prepared by formulating four vegetables/fruits of the cabbage, the Japanese radish, an eggplant and the banana in a prescribed ratio is used as the vegetable and fruit of the fermentation raw material. A lactic acid bacterium containing at least the Enterococcus faecalis which is a coccus and suitably combined with other cocci, bacilli and bifidus bacteria is used as the lactic acid bacterium.

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