JPH09163977A - Lactic acid bacterium for fermentation, fermented material by lactic acid bacterium and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new lactic acid bacterium high in safety, assimilating a starch but not gluconic acid, arabinose and rhamnose, reducing a fermentation smell and an unpleasant smell peculiar to a vegetable, providing a fermented material of a fruit, a vegetable, grain, etc. SOLUTION: This new lactic acid bacterium is Lactobacillus plantarum L-137 (FERM P-15,317), reduces a fermentation smell and an unpleasant smell peculiar to a vegetable and provides a fermented material extremely excellent in sensual fragrance. The lactic acid bacterium for fermentation is obtained by separation from a traditional fermented food, Burong isda comprising a fish and rice as raw materials in Philippine.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a lactic acid bacterium for fermentation which is excellent in safety, a lactic acid bacterium fermented product such as fermented carrot juice obtained by using the lactic acid bacterium, and a method for producing the fermented product.

[0002]

2. Description of the Related Art Various proposals have been made for lactic acid-fermented beverages obtained by fermenting juice of vegetables and fruits with lactic acid bacteria. For example, in JP-A-3-236741 and JP-A-4-4862, a milk component is added to a processed fruit product or a mixture of a processed fruit product and a processed vegetable product, and Lactobacillus casei (Lactobacillus casei) is used. A method for producing a lactic acid fermented beverage to be fermented is disclosed. However, this method cannot support a wide range of palatability because it requires a milk component. Further, JP-A-3-292869 discloses a method of fermenting a carrot-treated product with Lactobacillus casei. However, when it is fermented with Lactobacillus casei, an acetic acid odor is generated, so that the palatability is lowered and it is difficult to improve the flavor of carrot juice or the like.

Japanese Patent Laid-Open Publication No. 4-248972 discloses a fermented beverage in which sugar is added to juice or decoction collected from ripe persimmons or persimmon leaves, and yeast is added or fermented by adding yeast or yeast and lactic acid bacteria. A manufacturing method is disclosed. However, the fermentation raw material is limited to persimmon, and it is difficult to obtain fermented drinks and the like from general fruits and vegetables. JP-A-7-170
Japanese Patent No. 933 discloses a food material obtained by fermenting a processed product of green-yellow vegetables using a microorganism of the genus Enterococcus. However, the flavor of the fermented beverage obtained by this method is still not sensory enough.

[0004] JP-A-5-84066 discloses that fruit juice is Lactobacillus buchneri.
L-092 strain and Lactobacillus casei subspieces casei
It has been proposed to ferment the L-013 strain to obtain a fruit juice lactic acid bacterium beverage. However, these lactic acid bacteria are isolated from silage and are generally strains with no eating habit. Furthermore, JP-A-4-320669 and JP-A-4-341167 disclose a carrot fermented beverage containing a fermentation solution of carrot juice with lactic acid bacteria and an alcohol fermentation solution of carrot juice or soybean peptide solution with yeast. ing. In this reference, Lactobacillus plantarum (Lactobacillus planta) is used as the lactic acid bacterium.
rum) L-51 strain is used. In addition,
In the 100025 publication, carrot juice is prepared from Lactobacillus
It is disclosed that fermented carrot juice is obtained by fermenting L-51 strains of plantarum (Lactobacillus plantarum). However, these lactic acid bacteria are also isolated from silage and are generally strains with no eating habit, and the flavor of the obtained fermented carrot juice is still insufficient. Especially when using fruits and vegetables having a strong odor, the flavor of the obtained fermented product is not sufficient.

[0005]

Therefore, the object of the present invention is to have a high fermentability for processed fruits and vegetables and to produce fermented odors such as acetic acid odor without adding milk components. Another object of the present invention is to provide a fermented lactic acid bacterium which can obtain a fermented product having a sensory excellent flavor and which has a dietary habit and is highly safe. Another object of the present invention is that the material to be fermented contains a strong odorous fruit or vegetables and has a high fermenting ability, and the unpleasant odor peculiar to vegetables and heat treatment is suppressed, Another object of the present invention is to provide a lactic acid bacterium for fermentation, which is useful in obtaining a lactic acid bacterium fermented product excellent in flavor. Still another object of the present invention is that there is almost no fermentative odor such as acetic acid odor, and a peculiar unpleasant odor such as vegetables and an unpleasant odor due to heating are reduced, and a fermented product excellent in flavor (lactic acid bacterium fermented beverage Etc.) and its manufacturing method.

[0006]

[Means for Solving the Problems] As a result of intensive studies to achieve the above-mentioned object, the present inventors have separated from traditional fermented food, Burong isda, which is made of fish and rice in the Philippines. When processed Lactobacillus plantarum is used to ferment the processed fruits and vegetables, even if the fruits and vegetables generally have a strong odor and a strong taste, they are very tasty and suitable for eating and drinking. The present invention has been completed by finding that a food material can be obtained.

[0007] That is, the lactic acid bacterium of the present invention is a lactic acid bacterium for obtaining a fermented product from at least one selected from fruit vegetables and cereals, and is characterized by Lactobacillus plantarum which is characterized by the following assimilation to sugars. (Lactobacillu
s plantarum). Gluconic acid-arabinose-rhamnose-starch + The fermentation lactic acid bacteria include Lactobacillus plantarum L-137 (Ministry of Industrial Science and Technology No. 15317) and the like. The present invention also provides a lactic acid bacterium fermented product obtained by fermenting at least one treated product selected from fruit vegetables and cereals with the lactic acid bacterium. This lactic acid bacterium fermented product can be obtained by fermenting at least one treated product selected from fruit vegetables and grains with the lactic acid bacterium. The lactic acid bacterium fermented product is useful as a food material. Therefore, the present invention also provides a food containing the lactic acid bacterium fermented product. In this specification, vegetables and fruits are simply referred to as “fruit vegetables”. In addition, fruits and vegetables may be simply referred to as “fruits and the like”. The "processed product" is a processed product obtained by processing fruit and vegetables into a fermentable form,
For example, cut products, crushed products, ground products, squeezed products, squeezed concentrates and the like are included.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION

[Lactic Acid Bacteria for Fermentation] The lactic acid bacterium of the present invention is a microorganism isolated from the fermented food Burong isda of the Philippines, and contains specific sugars (gluconic acid, arabinose,
Lactobacillus plantarum has an assimilability to rhamnose and starch)
JCM 1149 reference strain and Lactobacillus plantarum L-51 described in the above-mentioned prior art document
1912). That is, the lactic acid bacterium of the present invention for obtaining a fermented product of lactic acid bacterium by fermenting fruits and vegetables exhibits the following assimilation ability to the saccharide. Gluconic acid-arabinose-rhamnose-starch + More specifically, comparing the mycological properties of the microorganism of the present invention with the Lactobacillus plantarum JCM 1149 reference strain and the Lactobacillus plantarum L-051 strain. , As follows.

Microorganism of the present invention JCM 1149 reference strain and L-051 strain (1) Morphology Bacillus bacilli (2) Spores not formed or not formed (3) Gram staining positive (4) Catalase reaction negative (5) Gas Negative Negative (6) Produced Lactic acid DL type DL type (7) Growth at 15 ° C ++ (8) Growth at 45 ° C --- Sugar utilization (9) Glucose ++ (10) Fructose ++ (11) Galactose + + (12) Mannose + + (13) Cellobiose + + (14) Lactose + + (15) Maltose + + (16) Saccharose + + (17) Raffinose + + (18) Salicin + + (19 ) Trehalose + + (20) Mannitol + + (21) Glucuronic acid Na − + (Gluconic acid) (22) Arabinose − + (23) Ribose + + (24) Xylose - - (25) rhamnose - + (26) Starch + - (27) GC% 45.2 45.1 or more microbiological properties, and it peptidoglycan type of the cell wall is meso-diaminopimelic acid, furthermore,
When a DNA-DNA hybridization test method between the L-137 strain of the present invention and a 22-type lactic acid bacterium reference strain was performed, L-13 was determined.
Since the 7 strains showed strong DNA homology only to Lactobacillus plantarum, the microorganism of the present invention was identified as Lactobacillus plantarum.

The microorganism of the present invention may be any lactic acid bacterium, as long as it belongs to Lactobacillus plantarum and exhibits a specific assimilation ability to the saccharides. For such lactic acid bacteria, Lactobacillus plantarum L-137 strain (accession number FERM P-15317, deposited on November 30, 1995, at the Institute of Biotechnology, National Institute of Advanced Industrial Science and Technology,
Microtechnology Research Institute, No. 15317). The above-mentioned lactic acid bacterium is described in JP-A-6-296486.
Proposed as a useful microorganism to act on starch to produce acid amylase containing maltotriose, maltotetraose and maltopentaose as the main components to obtain a starch degradation product substantially free of glucose and maltose Has been done. Further, regarding the microorganism of the present invention, the Journal of Fermentation and Bioengineerin
g, Vol.73, No.3, 193-197 (1992) and Vol.80, No.2, 1
It was also reported in 24-130 (1995). However, these documents do not describe fermenting a treated product such as fruit vegetables (vegetable juice, etc.) with the lactic acid bacterium.

When the above microorganisms are used, it is not necessary to subject the vegetable juice to a special pretreatment such as a fresh squeeze method for obtaining a fresh carrot juice,
Further, it is not necessary to add a milk component, and a fermented product which is sensory and extremely excellent can be obtained due to its high fermenting ability for a processed product (vegetable juice, etc.) such as fruit and vegetables. Further, even if the fermented material contains odorous fruit vegetables and cereals, the unpleasant odor peculiar to vegetables and the unpleasant odor caused by heating can be significantly reduced, the flavor can be improved, and eating is extremely easy. be able to. Moreover, unlike silage, it is a lactic acid bacterium having a eating habit separated from fermented food, and thus the microorganism of the present invention has high safety.

[Lactic acid bacterium fermented product and method for producing the same] The lactic acid bacterium fermented product of the present invention can be obtained by fermenting at least one treated product selected from fruit and vegetables with the lactic acid bacterium. The fruits and vegetables include various edible plants, for example, vegetables (for example, carrots, tomatoes, spinach, parsley, perilla leaves, large leaves, brussels sprouts, komatsuna, pumpkin, radish leaves, bell peppers, kale, sweet potato leaves, chrysanthemums. ,
Green and yellow vegetables such as celery, other vegetables such as celery, cabbage, asparagus, cucumber, watermelon), apples,
Includes fruits such as bananas, papayas, avocados, mandarins, grapefruits, lemons, pineapples, peaches, persimmons, strawberries, grapes, melons and coconuts.
Cereals include rice, corn, soy, wheat, rye, and the like. These fruit vegetables and the like can be used alone or in combination of two or more kinds, and if necessary, these fruit vegetables and the like may be used in combination with potatoes such as potatoes and sweet potatoes and starches. Preferred fruits and vegetables include green and yellow vegetables such as carrots, fruits such as bananas, and grains such as rice.

The processed products include cut products, crushed products,
The ground product, squeezed juice, squeezed concentrate, etc. can be used alone or in combination of two or more kinds. Preferred processed products include vegetable juice,
This includes juices such as fruit juices and juices such as juice concentrates.
When carrots are used in this squeezed juice, the concentration of the carrot juice can be selected from a range of about Brix 2 to 30. Further, the treated product containing 50% by weight or more of the carrot treated product is
It is useful for improving the flavor of fermented drinks.

The treated product such as the above-mentioned fruits and vegetables is usually subjected to blanching treatment and / or sterilization treatment, and then subjected to fermentation with the lactic acid bacterium. The blanching treatment can be performed by heat-treating the fruits and vegetables and the processed products thereof, in particular, the fruits and vegetables and the cut products thereof to inactivate the enzyme activity, and after the blanching process, centrifugation or filter press. Juice is often obtained by such methods. In addition, the sterilization treatment is often performed on the blanched fruit vegetables and the like and processed products thereof, particularly squeezed juices. The blanching treatment and sterilization treatment can be selected within a range that does not impair the flavor, and the blanching treatment is a conventional method, for example, using an autoclave as necessary,
It can be carried out by treating at 70 to 100 ° C. for a short time. The sterilization treatment is a conventional method, for example, 70 to 1
A method of heat sterilization at a temperature of about 25 ° C or a high temperature in a short time,
A method of irradiating light rays such as ultraviolet rays can be adopted.

Fermentation by the microorganism may be carried out by directly inoculating the treated product such as squeezed juice with the lactic acid bacterium, but usually, the lactic acid bacterium acclimated and cultured using an appropriate medium or the treated product is used as a starter. It is often done by inoculating processed products such as juices. Fermentation is carried out in a conventional manner, for example, by inoculating a starter in an amount of about 0.5 to 3% by weight with respect to the treated product, and 25 to 40 ° C. (for example, 25 to 38 ° C.), preferably 27 to 38 ° C. (for example, It can be carried out at about 27 to 35 ° C. The fermentation time can be selected from the range of several hours to several days, for example, depending on the kind of processed products such as fruits and vegetables. In a preferred embodiment of the present invention, green-yellow vegetables such as carrots, at least one processed product of fruits and grains (particularly squeezed juice obtained from at least one of vegetables and fruits) is fermented with the lactic acid bacterium, This includes methods for obtaining lactic acid bacteria fermented beverages (green-yellow vegetable juice, fruit juice, etc.) and their processed products (green-yellow vegetable jelly, spreads, etc.).

During fermentation, if necessary, other microorganisms such as lactic acid bacteria (Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, etc.) and Enterococcus spp. (Enterococcus faecalis, etc.), You may use yeast etc. together. In addition, if necessary, various additives, for example, vitamins, amino acids, minerals, vegetable fibers, sugars, sweeteners such as honey, flavors, milk components such as milk and skim milk powder, fruit juice, etc. May be added and fermented, the additive may be added to the obtained lactic acid bacterium fermented product, in this way, when the processed product such as fruit and vegetables is fermented with the lactic acid bacterium, the lactic acid bacterium fermented product obtained The flavor of can be improved. The lactic acid bacterium fermented product of the present invention can significantly reduce unpleasant odor and suppress unpleasant odor caused by heating, even if the product to be fermented contains fruity vegetables and grains having a strong odor. In addition, due to fermentation of lactic acid bacteria, an appropriate sourness (for example, pH 4-
(About 5) and has a sensually excellent flavor, and can be eaten very easily. Further, the lactic acid bacterium has a high physiological activity such as the intestinal regulating effect.
Therefore, the lactic acid bacterium fermented product is suitable as various food materials. The form of the food of the present invention is not particularly limited as long as it contains the lactic acid bacterium fermented product. For example, the form of food may be a beverage such as juice, jelly, gummy or spread food, or soft candy.

[0017]

EFFECTS OF THE INVENTION The microorganism of the present invention (lactic acid bacterium for fermentation) has a high fermentability for processed products such as fruits and vegetables without adding milk components, hardly produces a fermentation odor such as acetic acid, and is functional. It is useful for obtaining a lactic acid fermented product having excellent flavor. In addition, it is highly safe because it has eating habits. Further, even if the processed product contains fruits and vegetables having a strong odor, it has a high fermentation ability and can suppress unpleasant odor peculiar to vegetables and unpleasant odor caused by heating. The lactic acid bacterium fermented product of the present invention is a fermented product obtained by using the lactic acid bacterium, so there is almost no fermented odor such as acetic acid odor, and the unpleasant odor peculiar to vegetables and unpleasant odors due to heat treatment are also reduced. , Excellent in flavor.
According to the method of the present invention, the excellent fermented product as described above can be obtained. In particular, for fermentation using the lactic acid bacterium,
The flavor can be improved.

[0018]

EXAMPLES The present invention will be described below in more detail with reference to Examples, but the present invention is not limited to these Examples. In addition, in an Example, "acidity" shows the acidity (%) by citric acid.

Example 1 Carrots were cut into a suitable size and blanched in an autoclave at 90 ° C. for 50 minutes. The squeezed product obtained by squeezing the blanching-treated product with a juicer mixer was sterilized in a boiling water bath. The obtained carrot juice was inoculated with 1% by weight of Lactobacillus plantarum L-137 precultured with carrot juice as a starter and fermented at 30 ° C. for 11 hours. After fermenting, the fermented liquid was sterilized at 93 ° C. to obtain fermented carrot juice. As a control, without fermenting with the lactic acid bacteria,
The carrot juice that was squeezed from the blanching-treated product and sterilized in a boiling water bath was used. Then, while measuring the pH and acidity of the fermented carrot juice and carrot juice, for control, the acidity is adjusted by adding citric acid, which is generally used as a good sourness additive to foods, and fermented carrot juice. Regarding the control fermentation odor, aroma, sourness, taste and comprehensive evaluation, a 5-step sensory test was conducted by 12 people. The five-level evaluation criteria for each item are as follows. 5: Very good, 4: Good, 3: Normal, 2: Bad, 1:
Very bad results are shown in Table 1.

[0020]

[Table 1] As is clear from Table 1, the fermented carrot juice exhibited an appropriate sourness and had a better flavor than the control.

Example 2 Carrot 7 times concentrated juice (Nippon Del Monte Co., Ltd., soluble solid content 42.0% or more) was diluted 7 times with water, and then sterilized in a boiling water bath. Lactobacillus plantarum L-137 pre-incubated in carrot juice for 24 hours
1% by weight of diluted carrot juice was inoculated with the culture broth as a starter and fermented at 30 ° C. for 12 hours. 93 fermented liquid
The mixture was heated to ℃ and sterilized to obtain fermented carrot juice. As a control, Lactobacillus plantarum reference strain JCM1149 was used instead of the lactic acid bacterium,
Fermented carrot juice was obtained in the same manner as above. For the fermented carrot juices of Examples and Control, p
When H and acidity were measured and a sensory test was conducted by 5 people in the same manner as in Example 1, the results shown in Table 2 were obtained.

[0022]

[Table 2] As is clear from Table 2, in the examples using Lactobacillus plantarum L-137, fermented carrot juice having a better flavor is obtained.

Example 3 A gummy was prepared using the fermented carrot juice prepared in the same manner as in Example 1 and the following materials. That is, water 30
g, 20 g of sugar, and 20 g of starch syrup were mixed and heated, and 10 g of fermented carrot juice was added. Add gelatin 7 to this mixture.
g and 10 g of water are added and heated, and then the mixture is poured into a mold to be molded and allowed to stand at room temperature for 1 day to give a flat spherical gummy (size: diameter 2 cmφ x height 5 mm) was produced.

Example 4 Aojiso leaves were blanched at 90 ° C. for 15 minutes,
Squeezed with a juicer mixer. After sterilizing the squeezed juice, 2% by weight of a culture solution of Lactobacillus plantarum L-137 pre-cultured in carrot juice was inoculated as a starter, fermented at 30 ° C. for 29 hours, and 93 ° C.
And sterilized to obtain fermented juice. As a control, a juice (unfermented juice) obtained in the same manner as above without fermentation was prepared. A sensory test was conducted on the fermented juice and the unfermented juice. As a result, the perfume scent was further enhanced, and a very good scent was exhibited as compared with the control, and the flavor was good. Table 3 shows pH and acidity of fermented juice and unfermented juice.

[0025]

[Table 3] Example 5 To 20 parts by weight of fermented carrot juice obtained in the same manner as in Example 1, 64.69 parts by weight of water and 1 part of fructose-glucose liquid sugar were added.
5 parts by weight were mixed. To this mixture, 0.14 parts by weight of glucomannan, 0.09 parts by weight of k-carrageenan, and 0.08 parts by weight of dextrin were added and heated for 10 minutes in a 90 ° C water bath while mixing. Then, the heated mixture is poured into a mold, molded, and cooled in a refrigerator to form a jelly with a trapezoidal cross section (size: bottom diameter 6.5c).
mφ, upper surface diameter 4.5 cmφ, and height 4.5 cm) were obtained.

Example 6 Carrot juice prepared by pretreatment in the same manner as in Example 1 was added with 1% by weight of Lactobacillus plantarum L-137 precultured with carrot juice as a starter.
After inoculating and fermenting at 30 ° C for 10 hours, fermented liquid was added to 93
Sterilized at ℃, fermented carrot juice was obtained. As a control, the Lactobacillus plantarum L-
Fermented carrot juice was obtained in the same manner as above, except that Lactobacillus plantarum reference strain JCM1149 was used instead of 137. When the pH and acidity of each fermented carrot juice were measured, the results shown in Table 4 were obtained.

[0027]

[Table 4] Furthermore, a sensory test was conducted by 11 people on the scent, blue odor, sourness, taste and comprehensive evaluation of each fermented carrot juice. The evaluation of the fermented carrot juice of the example and the control was carried out according to the following criteria. +2: The juice of the Example is very good +1: The juice of the Example is slightly good 0: Both are equivalent −1: The control juice is slightly good +2: The control juice is very good Table 5 shows good results.

[0028]

[Table 5] As is clear from the table, the fermented carrot juice from the L-137 strain is significantly better than the fermented carrot juice from the reference strain JCM1149 in terms of sourness, taste, and overall evaluation,
It is also good in terms of aroma and blue odor.

Example 7 Carrot juice 8 prepared by pretreatment in the same manner as in Example 1
After mixing 5 parts by weight and 15 parts by weight of celery juice squeezed from celery blanched for several minutes in a boiling water bath after cutting into an appropriate size, and sterilizing treatment Cultured Lactobacillus plantarum L
The culture solution of -137 was used as a starter to inoculate 1% by weight. Then, after fermenting at 30 ° C. for 13 hours, the fermented liquid was sterilized at 93 ° C. to obtain fermented carrot juice. As a control, the above mixed solution of carrot juice and celery juice was treated in the same manner as the control of Example 1 without fermenting with lactic acid bacteria to obtain unfermented juice. When the pH and acidity of the fermented carrot juice and the unfermented juice to which citric acid had not been added were measured, the results shown in Table 6 were obtained.

[0030]

[Table 6] Further, the unfermented juice to which the fermented juice and citric acid were added so as to have the same acidity as that of the above-mentioned fermented liquid was subjected to a sensory test by 8 persons in the same manner as in Example 6 above. Table 7 shows the results.

[0031]

[Table 7] As is clear from the table, the fermentation broth of the L-137 strain was
The odor peculiar to celery was suppressed and the flavor was good.

Example 8 Three types of lactic acid bacteria (Lactobacillus plantarum L-137 strain, Lactobacillus acidophylu) that had been precultured on sterilized banana puree
s) AHU1402, Lactobacillus fermentum (Lactobacillus fermentum) AHU1061) were inoculated with 2% by weight each of the culture broth and fermented at 30 ° C. until the pH dropped to 4.25. A sensory test was conducted by the method. That is, the number of persons to be inspected was 5, and the items of the fermentation odor, taste preference, and comprehensive evaluation were evaluated by the rank method. That is, the samples are arranged in order from the good one,
The ranking was directly evaluated as a score. Therefore, the smaller the numerical value in this evaluation, the better. Table 8 shows the results.

[0033]

[Table 8] As is clear from the above table, the fermentation broth using the L-137 strain has a better flavor than the other two types of microorganisms.

Example 9 100 ml of water was added to a mixture of 5 g of rice and 1 g of soy protein isolate (Soy protein isolate, trade name "SUPRO", manufactured by Fuji Purina Protein Co., Ltd.) and autoclaved at 121 ° C for 15 minutes. Then, 2% by weight of the precultured culture solution of the L-137 strain was added as a starter. The mixture was cultured at 34 ° C. for 3 days to prepare a fermented liquid (Fermented liquid 1). When the pH of the mixed solution before fermentation and the pH of the fermented solution after fermentation were measured, the pH of the mixed solution before fermentation = 6.94, p of the fermented solution
H = 3.65. Also, instead of the rice, rice flour 5g
A fermentation broth (fermentation broth 2) was prepared in the same manner as described above except that was used, and the pH of the mixed liquor before fermentation was 6.94 and the pH of the fermentation broth was 3.64. When a sensory test was conducted on the fermented liquor 1 and the fermented liquor 2, the fermented odor was not felt at all and was almost odorless. Further, all the fermented products were fermented products having a slight sourness and a smooth mouthfeel. Furthermore, when a sweetener such as fructose-glucose liquid sugar was added to Fermentation Liquid 1 and Fermentation Liquid 2, the beverage became easier to drink.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location A23L 2/02 A23L 2/02 E A 2/38 2/38 G // (C12N 1/20 C12R (72) Inventor Hiroaki Kusaka 3-3-1-20 Akuraminami, Takarazuka City, Hyogo Prefecture (72) Inventor Yoshinobu Kaneko 10-36 Ichibancho Hiyoshidai, Takatsuki City, Osaka Prefecture

Claims (10)

[Claims] 1. A lactic acid bacterium for obtaining a fermented product from at least one kind selected from fruit vegetables and cereals, wherein the lactic acid bacterium has a gluconic acid-arabinose-rhamnose-starch + assimilable to the following sugars. Bacillus plantarum (Lactobacillu
s plantarum) is a lactic acid bacterium. 2. The lactic acid bacterium according to claim 1, wherein the microorganism is Lactobacillus plantarum L-137 (Ministry of Industrial Science and Technology No. 15317). 3. A lactic acid bacterium fermented product obtained by fermenting at least one kind of processed product selected from fruit vegetables and cereals with the lactic acid bacterium according to claim 1. 4. The fermented product of lactic acid bacterium according to claim 3, wherein the processed fruit and vegetable product is juice obtained from at least one of vegetables and fruits. 5. The processed product is carrot, banana, perilla leaf,
The lactic acid bacterium fermented product according to claim 3, which is at least one kind of processed product selected from celery, rice and soybean. 6. A method for producing a fermented product of lactic acid bacterium, which comprises fermenting at least one processed product selected from fruit vegetables and cereals with the lactic acid bacterium according to claim 1. 7. The method for producing a lactic acid bacterium fermented drink according to claim 6, wherein the juice obtained from at least one of vegetables and fruits is fermented with the lactic acid bacterium according to claim 1. 8. A method for improving the flavor of a lactic acid bacterium fermented product by fermenting at least one kind of treated product selected from fruit vegetables and cereals and subjected to blanching treatment and / or sterilization treatment with the lactic acid bacterium according to claim 1. . 9. A food containing the lactic acid bacterium fermented product according to claim 3. 10. The food according to claim 9, which is a juice, jelly or spread food.