LACTIC FERMENTED GARLIC AND ITS PRODUCTION METHOD BY LACTIC ACID BACTERIA LEUCONOSTOC MESENTEROIDES LAB28

摘要

PURPOSE: Lactic acid fermented garlic and a manufacturing method thereof are provided to remove a biting taste of the garlic and to improve flavor by fermenting raw garlic with lactic acid bacteria Leuconostoc mesenteroides LAB28. CONSTITUTION: A manufacturing method of lactic acid fermented garlic comprises the following steps of: inoculating Leuconostoc mesenteroides LAB28 on a flask in which malt extract broth is stored; cultivating the inoculants for 48 hours; storing sterilization badge liquid including 3% saline and 3% sugar on a plastic container after putting garlic of 5 kg into the plastic container; and fermenting the badge liquid with the LAB28 for 20 ~ 30 days in 25°C.