METHOD FOR REDUCING OFF-FLAVOR IN FOOD MATERIALS WITH ACETIC ACID BACTERIA

摘要

The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or immobilized acetic acid bacteria (Acetobacter aceti, Gluconobacter suboxydans) in a state that said acetic acid bacteria substantially do not proliferate, and a method of reducing an off-flavor in foods containing alcohol and medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria of which membrane-bound alcohol dehydrogenase has been deactivated.