| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To obtain a preservative for a health food, which improves preservation effect on a health food associated with a fermented food, does no influence color, smell, taste such as sour taste, etc., flavor, etc., of a food, excellent safety and economic efficiency and is useful for maintaining human health and beautification and is nonconventional. <P>SOLUTION: Lactic acid bacteria capable of producing bacteriocin, for example, belonging to the genus Lactococcus or Lactobucillus and a yeast fungus capable of producing glutathione, for example, belonging to the genus Saccharomycess are subcultured under a fermentation environment of a pickle such as Kimchi, etc., respectively to give resistant, lactic acid bacteria and a resistant yeast fungus, which are used as raw materials for the preservative for a health food. <P>COPYRIGHT: (C)2003,JPO</p> |
