JPS642527A - Production of pickle - Google Patents

Production of pickle

Info

Publication number
JPS642527A
JPS642527A JP15711487A JP15711487A JPS642527A JP S642527 A JPS642527 A JP S642527A JP 15711487 A JP15711487 A JP 15711487A JP 15711487 A JP15711487 A JP 15711487A JP S642527 A JPS642527 A JP S642527A
Authority
JP
Japan
Prior art keywords
lactic acid
acid bacteria
pickles
vegetable
production
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP15711487A
Other languages
Japanese (ja)
Other versions
JPH012527A (en
Inventor
Isao Yakura
Saburo Inui
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
OKUNO SEIYAKU KOGYO KK
Okuno Chemical Industries Co Ltd
Original Assignee
OKUNO SEIYAKU KOGYO KK
Okuno Chemical Industries Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by OKUNO SEIYAKU KOGYO KK, Okuno Chemical Industries Co Ltd filed Critical OKUNO SEIYAKU KOGYO KK
Priority to JP62-157114A priority Critical patent/JPH012527A/en
Priority claimed from JP62-157114A external-priority patent/JPH012527A/en
Publication of JPS642527A publication Critical patent/JPS642527A/en
Publication of JPH012527A publication Critical patent/JPH012527A/en
Pending legal-status Critical Current

Links

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To readily obtain pickles having a color tone of fresh material vegetable, proper acidity and high commercial value, preventing turbidity of pickle juice in production of pickles, by adding specific lactic acid bacteria to material vegetables.
CONSTITUTION: In producing pickles, lactic acid bacteria [e.g. Leuconostoc paramesenteroides K3 strain (FERM P-9388)] belonging to the species Leuconostoc paramezenteroides is added to material vegetables. The lactic acid bacteria are usually and preferably used in the ratio of 108W109 cells based on 100g vegetable.
COPYRIGHT: (C)1989,JPO&Japio
JP62-157114A 1987-06-23 Pickle manufacturing method Pending JPH012527A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62-157114A JPH012527A (en) 1987-06-23 Pickle manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62-157114A JPH012527A (en) 1987-06-23 Pickle manufacturing method

Publications (2)

Publication Number Publication Date
JPS642527A true JPS642527A (en) 1989-01-06
JPH012527A JPH012527A (en) 1989-01-06

Family

ID=

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04229137A (en) * 1990-09-28 1992-08-18 Soc Prod Nestle Sa Production of long life food including vegetable and/or fruit
JP2014239672A (en) * 2013-06-12 2014-12-25 大塚食品株式会社 Lactic acid bacteria suitable for production of pickles, pickles seasoning using the same, and fermented pickles

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04229137A (en) * 1990-09-28 1992-08-18 Soc Prod Nestle Sa Production of long life food including vegetable and/or fruit
JP2014239672A (en) * 2013-06-12 2014-12-25 大塚食品株式会社 Lactic acid bacteria suitable for production of pickles, pickles seasoning using the same, and fermented pickles

Similar Documents

Publication Publication Date Title
JPS55144884A (en) Preparation of koji
EP0195213A3 (en) Lactic acid containing fruit products and process for lactic fermentation of fruit products
IE44996L (en) Proteinaceous food product
JPS6434243A (en) Fermented milk
DE3169423D1 (en) Process for the manufacture of a dietary drink and drink especially produced by this process
ES8703517A1 (en) Alcohol-free beverages on the base of cereals, process and microorganisms for their production.
JPS642527A (en) Production of pickle
EP0041650A3 (en) A method of reducing the nucleic acid level in single cell protein and method for producing a single cell protein product
JPS56160949A (en) Making method of silage
ES2007945A6 (en) A fresh and creamy alimentary speciality adapted to be spread and containing live lactic ferments, and the process to produce it
ATE92279T1 (en) PROCESS FOR THE MANUFACTURE OF NON-ALCOHOLIC BEVERAGES CONTAINING FERMENTATIVE LACTIC ACID.
DE3378057D1 (en) Microorganisms of the species lactobacillus italicus, processes for their preparation and their use in the production of lactic acid
NO308765B1 (en) Procedure for the production of a fried vegetable product, the thus obtained pre-fermented, fried product and biologically pure culture of Lactobacillus
JPS52108088A (en) Preparation of monohydroxycarboxylic acid using microbials
DE68904506D1 (en) METHOD FOR PRODUCING FLOWABLE LACTIC ACID COMPOSITIONS.
DE4025303A1 (en) Prodn. of sour-dough reproducibly - using starter contg. Lactobacillus strain not producing acetate
JPS6463336A (en) Preparation of new-type white-mold cheese
JPS57105173A (en) Preparation of fruit drink
JPS572634A (en) Production of beverge of fermented soybean milk
JPS6413967A (en) Preparation of vegetable extract
JPS57181668A (en) Preparation of worcester sauce
JPS6416562A (en) Production of silage
JPS5626162A (en) Preparation of silage
JPS55138380A (en) Decomposition of malic acid in fruit juice or fruit liquor
JPS5523980A (en) Production of soy sauce