| 摘要 |
A microorganism Leuconostoc sp. KACC 91156P capable of fermenting the extract of Houttuynia Cordata is provided to remove distinct fishy smell of Houttuynia Cordata by directly fermenting the extract of Houttuynia Cordata. The microorganism Leuconostoc sp. G5(KACC 91156P) capable of fermenting the extract of Houttuynia Cordata is provided, wherein Leuconostoc sp. G5(KACC 91156P) is isolated from the dried persimmon and has safety of eating. The extract of Houttuynia Cordata is fermented by inoculating Leuconostoc sp. G5(KACC 91156P) into a medium containing the extract of Houttuynia Cordata, 3%(w/v) of sugar as a carbon source and 0.5%(w/v) of yeast extract as a nitrogen source, and fermenting it at 30 deg. C.
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