PREPARATION METHOD FOR THE PRODUCTION OF MANJU USING MIXED LACTIC ACID BACTERIA-YEAST, AND ITS APPLICATION

摘要

PURPOSE: A sourdough starter for fermented Manju comprising composite fermentation of lactic acid bacteria, a manufacturing method thereof, and fermented Manju products are provided to improve flavors and tastes of the fermented Manju while increasing a storage period of the Manju products. CONSTITUTION: A sourdough starter of composite fermentation of lactic acid bacteria and yeast for fermented Manju includes a yeast fermentation starter and a mixed lactic acid bacteria fermentation starter, and mixed with a yeast fermentation starter. The mixed lactic acid bacteria fermentation starter includes mixed lactic acid bacteria consisting of Bifidobacterium longum, Enterococus faecium and Lactobacillus acidophilus and fermented products. The mixed lactic acid bacteria and the yeast fermentation starter have the weight ratio of 1 : 0.5 ~ 2.0.