| 摘要 |
PURPOSE:To obtain a fermented flavor suitable for improving taste and flavor by adding as a seasoning material to various foods, by reacting a microorganism with an extract of vegetable, cattle meat or fish or shellfish, etc. CONSTITUTION:One or two or more strains of lactic acid bacteria belonging to the genus Lactobacillus, Streptococcus or Pediococcus are reacted with an extract of a vegetable, cattle meat or fish or shellfish to afford a fermented flavor. Alternatively, one or two or more strains of the lactic acid bacteria belonging to the genus Lactobacillus, Streptococcus or Pediococcus and one or two or more strains of yeast fungi belonging to the genus Saccharomyces and/or KOJI molds belonging to the genus Aspergillus may be reacted with the extract of the vegetable, cattle meat or fish or shellfish to provide the aimed fermented flavor. |
