PROCESS FOR PREPARING FERMENTATION PRODUCT CONTAINING SIGNIFICANT AMOUNT OF NISIN BY USING BARLEY SHOCHU DISTILLATION RESIDUAL LIQUID AS MEDIUM

摘要

PROBLEM TO BE SOLVED: To provide a process for preparing a fermentation product having an excellent taste which may be used as a food product.

SOLUTION: A medium used here is obtained by adding sugar to a liquid which comprises a liquid component (A) obtained through solid-liquid separation of a barley Shochu (distilled liquor) distillation residual liquid and whose Brix concentration is adjusted to 0.5-6.0. Nisin-producing lactic bacteria are added to the medium and incubated while controlling the sugar concentration of the culture broth to ≥0.1 g/l and its pH to 4.0-7.0.

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