| 摘要 |
PROBLEM TO BE SOLVED: To provide a fermented lemon increasing health function-improving action and so increasing its added value and to provide a method for producing the fermented lemon. SOLUTION: This fermented lemon is obtained by microbial fermentation treatment of a fermentation raw material comprising lemon fruit or a part thereof using Aspergillus niger or Aspergillus awamori. The fermented lemon includes 8-hydroxyhespertin having a structure represent by formula (1). The fermented lemon is produced by pre-cultivating treatment of shaking culture of a medium containing the Aspergillius niger or the Aspergillius awamori in an aerobic condition, inoculation of the medium into the fermentation raw material and microbial fermentation treatment thereof. The fermentation period of the microbial fermentation treatment is preferably 2-14 days. The juice waste after squeezing the juice from lemon is preferably used as the fermentation raw material. |
