| 摘要 |
PROBLEM TO BE SOLVED: To provide a lactobacillus or a culture product thereof, having functionality contained in a traditional fermented food of Ishikawa Pref., that is, Ishiru of a fish soy, more practically, a culture product of a lactobacillus having at least a function of antioxidative action and cytokine production inducing action, a lactobacillus producing such culture product, and use thereof, especially, an Ishiru short time quick brewage method and the like.SOLUTION: There is provided a production method of Ishiru, comprising a high temperature fermentation step which comprises adding a high temperature resisting halophytic lactobacillus of Tetragenococcus halophilus to a fermentation raw material containing (1) salt and (2) squidguts, or fish body of sardine, mackerel, horse mackerel, sea bream or black rockfish as a starter, and fermenting them at 30-50°C. |
