| 摘要 |
PROBLEM TO BE SOLVED: To provide lactic acid bacteria having functionality contained in Konka pickle that is a traditional fermented food of Ishikawa Prefecture or a cultured product thereof, more specifically, the cultured product of the lactic acid bacteria having a function of one of antioxidative effect and angiotensin converting enzyme (ACE) inhibitory action, the lactic acid bacteria generating such a cultured product, and use thereof, and in more particular, a method for fermenting Konka pickle in a short time, an ACE inhibitory agent, an anti-oxidizing agent, and food and drink or the like strengthened with the ACE inhibitory action and/or the antioxidative effect.SOLUTION: A method for producing a fish pickled in salted rice bran includes a high-temperature fermentation step of adding high-temperature resistant halophilic strain Tetragenococcus halophilus that are lactic acid bacteria separated from a fish pickled in salted rice bran, wherein the rice is at least one kind selected from the group consisting of a sardine, a mackerel, a yellowtail, and a puffer as a starter, and fermenting a fermentation raw material added with a salted fish, rice bran, koji, and water at 30-50°C under an anaerobic condition. |
