Lactic Acid Bacteria with Sour Taste Inhibition and Fermented Pickle Production Method Using the Same

摘要

PROBLEM TO BE SOLVED: To provide a lactic acid bacterium capable of suppressing sour expression and a method for producing a fermented pickle using the same. SOLUTION: A method for producing a fermented pickle, which comprises fermenting a pickle raw material using a Leuconostoc fallax A-1 strain lactic acid bacterium having a deposit number NITE P-03040, and the fermentation thereof. pickles. [Selection diagram] Fig. 9