| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for stably producing fermented pickles, improving their taste and producing pickles enriched with L-lactic acid. SOLUTION: This method is obtained by comprising adding lactic bacterium to washed vegetables of raw materials for pickles as a starter for pickles and fermenting. As the starter for pickles, Lactobacillus sake HS1 (FERM P-1761) is used. The lactic bacterium of Lactobacillus sake HS1 is separated from fermented kimchi.</p> |
