METHOD FOR PRODUCING PICKLE USING LACTOBACILLUS

PROBLEM TO BE SOLVED: To provide a method for stably producing fermented pickles, improving their taste and producing pickles enriched with L-lactic acid. SOLUTION: This method is obtained by comprising adding lactic bacterium to washed vegetables of raw materials for pickles as a starter for pickle...

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Bibliographische Detailangaben
1. Verfasser:	HASHIMOTO TOSHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for stably producing fermented pickles, improving their taste and producing pickles enriched with L-lactic acid. SOLUTION: This method is obtained by comprising adding lactic bacterium to washed vegetables of raw materials for pickles as a starter for pickles and fermenting. As the starter for pickles, Lactobacillus sake HS1 (FERM P-1761) is used. The lactic bacterium of Lactobacillus sake HS1 is separated from fermented kimchi.