| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented food and drink containing a stable number of microbial cells by solving the problems of commercially available fermented food and drink comprising not always good growth of the microorganism, resulting in the failure in getting a prescribed live microbial cell number, and so improving the growth of the microorganisms in the fermented food and drink. <P>SOLUTION: A fermentation controlling agent containing one or more components selected from zingerol, shogaol and zingerone is added at the initial stage of the production of the fermented food or drink to adjust the activity of lactobacillus and promote the fermentation. The number of cells of the lactobacillus in the product is stabilized to give a delicious fermented food or drink. The fermentation controlling agent is extracted from ginger. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
