| 摘要 |
PURPOSE:A succinic acid-producing bacterium in Lactobacillus is inoculated to the fermentation culture mixture containing specific organic acid such as malic acid and cultured to give the titled seasoning which is suitably used to seasoning or taste-enhancing for pickles, CHINMI (seasoned small fishes for SAKE-drinking) and TSUKUDANI. CONSTITUTION:A succinic acid-producing bacterium in Lactobacillus such as Lactobacillus fermentum, Lactobacillus acetotolerans MG-1 (FERM P-6784) is inoculated to a fermentation material containing at least one of organic acid selected from malic, fumaric and succinic acids and cultured to give the objective seasoning. The concentration of the organic acids is preferably 1-4w/v% in the fermentation material. |
