摘要 |
PURPOSE: A producing method of fermented pickle using hetero fermentation lactic acid bacteria is provided to obtain the fermented pickle having probiotics function by selecting and mixing the lactic acid bacteria capable of growing and breeding in the strong acid and high-salinity environment. CONSTITUTION: A producing method of fermented pickle using hetero fermentation lactic acid bacteria comprises a step of adding the lactic acid bacteria to a vegetable or fruit ingredient for fermenting at 5-20 deg C. 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. The lactic acid bacteria are selected from the group consisting of leuconostoc species WM1, leuconostoc species WP5, leuconostoc gelidum D2-185, and leuconostoc paramesenteroides KL4.
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申请人 |
KOREA FOOD RESEARCH INSTITUTE |
发明人 |
LEE, MYUNG KI;JANG, DAI JA;KIM, YOUNG JIN;KIM, SANG HEE;KIM, DONG SOO;LIM, SEONG IL;YANG, HYE JEONG |