| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fermented food and drink where the harsh taste of date is masked and the sweetness of the date is reduced without eliminating minerals: to provide a method for masking harsh taste: and to provide a method for reducing sweetness. <P>SOLUTION: The fermented food and drink is produced by fermenting the date with at least one of Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc garlicum, Leuconostoc gelidum, Leuconostoc citreum and Lactobacillus brevis which are vegetable lactobacillus derived from 'Sunki pickles (traditional pickles in the Kiso region in Japan)'. <P>COPYRIGHT: (C)2010,JPO&INPIT |
