LACTIC ACID FERMENTED SOY MILK AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To provide lactic acid fermented soy milk which is effectively ameliorated of the undesirable flavor possessed by ordinary soy milk by subjecting the soy milk to lactic acid fermentation by a combination of specific lactic acid bacteria. SOLUTION: This lactic acid fermented soy milk contains either of Lactobacillus acidophilus or Lactobacillus casei or Bifidobacterium lactic acid bacteria and Lactobacillus bulgaricus in the soy milk. This process for producing the lactic acid fermented soy milk consists in fermenting the soy milk by inoculating the soy milk with either of the Lactobacillus acidophilus or Lactobacillus casei) or the Bifidobacterium lactic acid bacteria and the Lactobacillus bulgaricus.