Fermentation of foods with lactobacillus spp.

摘要

The known fermentation of food in which lactic acid-producing bacteria (I) are cultured in food in the presence of an assimilable carbohydrate (II) to afford a lactic acid is improved as follows: (a) a Lactobacillus culture is inoculated onto the food which contains (II) together with a stimulatory, food-grade metal salt (III); and (b) the mixt. is fermented at 15.6-48.9 deg.C to produce lactic acid. The Lactobacillus Sp. used has low temp. fermentation characteristics in food at least as rapid as L. casei subspecies alactosus NRRL B-12,344 or L.casei NRRL B-15438.