| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a fermented soybean food by using a specific lactobacillus strain proliferating in a culture system not containing lactose and glucose, capable of being easily, stably and simply producing the food having excellent lactic acid productivity and excellent smell and not containing the characteristic unpleasant taste and smell of soybean food in a state easy in the control of the bacterial flora. SOLUTION: This method for producing a fermented soybean food comprises fermenting (A) a soybean food [for example, a whole, defatted or (non) formulated soybean milk having a solid content of 1-30 wt. %] with (B) Streptococcus sp. KSM-85-4 strain (FERM P-16574). For example, the food is obtained by, if necessary, adding a saccharide, a yeast extract, or the like, to a (recombined) defatted milk or whole milk solution, sterilizing and cooling the mixture, inoculating the component B in the prepared solution for a starter, culturing the mixture at 30-45 deg.C for 24-48 hr to produce the starter, adding about 1-10 wt.% of the obtained starter to the component A, and subsequently subjecting the mixture to a fermentation at 30-45 deg.C for 18-48 hr. |
