| 摘要 |
<p>PURPOSE:To mitigate disagreeable smell of food supposed to be caused by medium-chain aldehyde, without varying the state, flavor and palatability of the food, by contacting a liquid food containing a medium-chain aldehyde with immobilized acetic bacteria. CONSTITUTION:A liquid food containing medium-chain aldehyde, e.g. soya milk, soup, liquor and beer is made to react with immobilized acetic bacteria obtained by immobilizing acetic bacteria belonging to Acetobacter genus, Gluconobacter genus, etc., by conventional method. The contact is carried out in a state to keep the acetic bacteria from proliferation, e.g. at 5-60 deg.C and pH of <=8.0 for <=10hr.</p> |
