| 摘要 |
PURPOSE: A mandarin fermented liquid obtained by inoculating microorganism into mandarins, extracts thereof or concentrates thereof and then fermenting is provided which can be effectively used as an additive for feed and promotes mandarin consumption. CONSTITUTION: A mandarin is ground, added with sugar and extracted, followed by controlling the pH of the extract to 6.0 to 7.0 to give a mandarin liquid. A microorganism liquid of lactic acid bacteria, photosynthetic bacteria and yeast is inoculated in an amount of 5 to 15%(v/v) into the mandarin liquid and fermented at 15 to 40deg.C for 1 to 7 weeks and solids are removed therefrom when the fermented liquid attains a pH of 3.5 to 4.0. The lactic acid is Lactobacillus plantarum, Lactobacillus casei, Streptococcus lactis or its mixed liquid, the bacteria is Rhodopseudomonas palustris, Rhodobacter sphaeroides, Rhodobacter capsulata or its mixture and the yeast is Saccharomyces cerevisiae.
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