FERMENTED DRINK, FERMENTED FOOD, AND METHOD FOR PRODUCING THEREOF

摘要

PURPOSE: A production method of fermented food is provided to prevent the change of the viable cell count after storing for 3 weeks at 10°C after producing, and to prevent the taste and flavor from decreasing. CONSTITUTION: Lactic bacterium strains are added to a culture medium, and the mixture is fermented until the pH of a fermented product is 4.3-7.0. The pH of the fermented product is adjusted to 3.3-4.1 using acid. The culture medium contains more than 50 wt% of vegetable materials, and 0.2-2.0 wt% of malic acid or 2.0-20.0 wt% of fructose. The pH of the culture medium is 4.6-7.0. The lactic bacterium strains are Lactobacillus brevis. The temperature of the fermented product is decreased.