Being the low temperature sensitivity variant of plant fermentation ones or fruit fermentation ones and those manufacturing method null pedeiokotsukasu genus fungi which can the low temperature

摘要

PROBLEM TO BE SOLVED: To obtain a low temperature sensitive lactobacillus capable of being utilized for the fermentation of vegetables and fruits and providing functionally excellent plant-fermented materials by preventing the elevation of their acidity and deterioration of their flavor with its utilization, and to provide a fermenting technology by using the lactobacillus. SOLUTION: This low temperature sensitive lactobacillus strain belonging to the genus Pedicoccus is characterized by showing =0.05% elevation of lactic acid acidity on inoculating the strain cultured on a GAM bouillon medium, grown and stabilized in advance, on the same medium of 2 vol.%, and culturing for 7 days at 13 deg.C. The method for producing the plant-fermented material obtained by subjecting the treated material of the vegetables and fruits to the action of above variant strain, and the obtained fermented materials are also provided.