FERMENTED PICKLE USING HOMOFERMENTIVE LACTIC ACID BACTERIA AND METHOD OF MANUFACTURING THE SAME

摘要

PURPOSE: Fermented pickle using homo fermentation lactic acid bacteria, and a producing method thereof are provided to control the abnormal fermentation by the growth of the lactic acid bacteria. CONSTITUTION: A producing method of fermented pickle using homo fermentation lactic acid bacteria comprises a step of fermenting a vegetable or fruit ingredient with the homo fermentation lactic acid bacteria at 5-20 deg C. The homo fermentation lactic acid bacteria are selected from lactobacillus farciminis, lactobacillus plantarum, lactobacillus pentosus D2-44, or lactobacillus plantarum S-1. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive.