Process for production of lactobacillus beverage.

摘要

A process for producing a lactobacillus beverage, which comprises bringing a fruit juice having a pH of 4.5 or less into contact with a treating agent comprising a substance capable of bonding to or adsorbing polyphenols to remove bacteriostatic components in the fruit juice, and adding to the thus treated fruit juice a lactobacillus microorganism which has been proliferated separately or proliferating a lactobacillus microorganism in the thus treated fruit juice either in the presence of or substantially in the absence of a milk component. In the last case, the treating agent is exclusive of an amide resin, a diatomaceous earth, an activated carbon, and a strongly basic anion-exchange resin which comprises a resin having quaternary ammonium groups.