| 摘要 |
Disclosed is a method for producing a fermented food/beverage, which comprises adding a lactic acid bacterium strain belonging to Lactobacillus brevis to a culture medium containing a plant-derived raw material in an amount of 50 mass% or more in terms of undiluted content and malic acid in an amount of 0.2 to 2.0 mass% of malic acid or 2.0 to 20.0 mass% of fructose and having a pH adjusted to 5.0 to 7.0, and conducting the fermentation until at least the end of the exponential growth phase of the lactic acid bacterium strain. In the method, an acid or a lactic acid-producing bacterium strain is further added to the culture medium at any point of time lying between the initiation of the fermentation to the end of the exponential growth phase. The fermentation is carried out in such a manner that the pH of the culture medium is decreased at a rate of 0.01 to 0.3 (l/hr) during a period between the initiation of the fermentation to the end of the exponential growth phase and becomes 3.3 to 4.6 when the fermentation is completed. |
