| 摘要 |
PROBLEM TO BE SOLVED: To overcome a problem that conventional preservation methods do not exhibit satisfactory inhibiting effects against pathogenic microorganisms, especially Listeria monocytogenes, at chilled and room temperatures. SOLUTION: This method of the preservation of the food product, including adding to a food product a fermentate comprising acetic acid and/or its salt resulting from the fermentation by acetic acid-producing bacteria, and wherein the food is maintained at pH below 5. 8.
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