| 摘要 |
PURPOSE:To subject a vegetable to the lactic acid fermentation at a high temperature in a short time while suppressing the growth of other various germs, by utilizing a thermophilic Lactobacillus delbrueckii. CONSTITUTION:Lactobacillus delbrueckii, e.g. L.d. (IFO 3202), is cultivated as a seed, preliminarily cultivated in a preliminary culture fluid containing tap water, vegetable extract, glucose, amino acid solution, etc. and multiplied to prepare a culture of the Lactobacillus delbrueckii. Common salt or calcium chloride, etc. is added to a vegetable, e.g. a cucumber, Japanese radish or Brassica campestris (pakinensis group) native to Shantung province in China, and the vegetable is roughly picked or preliminarily pickled. The resultant pickled vegetable is then dipped in a mixture solution of the saline solution formed in the preliminary or rough pickling with the above-mentioned cluture, kept at 45-52 deg.C for about 24- 30hr and subjected to the lactic acid fermentation to give the aimed pickle of the vegetable. |
