| 摘要 |
PURPOSE:To obtain a fermented drink having excellent taste and flavor and low alcohol content, by adjusting the pH of wort, sterilizing the wort, and carrying out the alcoholic fermentation and lactic fermentation simultaneously by the addition of a specific yeast and normal lactobacillus for food. CONSTITUTION:Wort or a mixture of wort and treated vegetables and fruits, is adjusted to about 6.3pH, sterilized with heat, and cooled. The liquid is inoculated with preliminarily cultured yeasts such as Kluyveromyces lactis and/or Kluyveromyces fragilis in combination with separately precultured normal lactobacillus for food (e.g. Lactobacillus vulgaris) to effect the simultaneous alcoholic fermentation and lactic fermentation. The fermentation is terminated when the ethyl alcohol-content is <1% (W/V). The microbial cells are separated, and the fermented liquid is optionally concentrated, dried, or mixed with other components to obtain the objective fermented drink. |
