Lactobacillus beverage and production thereof.

摘要

A lactobacillus beverage which comprises a product of lactic acid fermentation of a fruit juice containing no milk component and has a content of a homotype lactobacillus microorganism of 10<6>/ml or more and a pH of 4.0 or lower, and a method for its preparation. This method comprises bringing a fruit juice into contact with a solid agent selected from amide resins, diatomaceous earths, activated carbons, and anion-exchange resins which comprise resins having quaternary ammonium groups, and then proliferating homotype lactobacillus in the fruit juice at a pH of 4.0 or lower substantially in the absence of a milk component until the content of the lactobacillus becomes 10<6>/ml or more.