PROCESS FOR MAKING FERMENTED PRODUCTS IMPROVING QUALITY OF FOOD

摘要

A process for preparing fermented product improving quality of food comprises: (a) fermenting separately propionic acid bacteria (I) and lactic acid bacteria in the medium contg. 10% skim milk; (b) inoculating individually the medium contg. 10% skim milk, yeast extract (N source), glucose (C source), and NaCl (mineral source) with the obtd. fermented brothe of (I) or (II); (c) fermenting them at 28-40 deg.C for 2days or mor. The (I) is propionibacterium freudenreichii KFCC 31225 or propionibacterium shermanii KFCC 31226. The (II) is lactobacillus acidophilus KFCC 12731, lactobacillus casei KFCC 21200, lactobacillus brevis KFCC 35464 or lactobacillus plantarum KFCC KFCC 11542. The fermented product is useful for extension of storage period of food.