| 摘要 |
PURPOSE: Fermented fruits and vegetables are provided to contain various lactobacillus with excellent acid resistance, bile resistance and antiantibacterial property and to ensure excellent antibacterial activity and deodorization activity. CONSTITUTION: Fermented fruits and vegetables are prepared by the steps of: crushing fruits, vegetables or their mixture and then mixing them with syrup; adding yeast to the mixed solution in a fermenter; fermenting the first fermented liquid at an aging tank of 30 ~ 40°C to prepare a second fermented liquid, and then sterilizing and filtering it; and inoculating the lactobacillus to ferment it. The lactobacillus is any one selected from Lactobacillus reuteri, Lactobacillus plantarum, Bacillus subtillis, Bacillus cereus, Bacillus polymyxa, Bacillus licheniformis, Bacillus amylolyticus, Bacillus stearothermophilus, and Geobacillus stearothermophilus. |
