LACTIC ACID BACTERIUM LACTOBACILLUS SAKEI STRAIN, METHOD FOR PRODUCING BEVERAGE, METHOD FOR PRODUCING FOOD, METHOD FOR PRODUCING PICKLING PASTE AND METHOD FOR PRODUCING MODIFIED BREADMAKING RAW MATERIAL

摘要

PPROBLEM TO BE SOLVED: To obtain a lactic acid bacterium that has excellent low-temperature proliferation potency and lactic acid production ability, high resistance to various stresses and characteristic glucide assimilation ability. PSOLUTION: Lactic acid bacterium Lactobacillus sakei KLB 3138aC strain having excellent low-temperature proliferation potency and lactic acid production ability, high resistance to various stresses and characteristic glucide assimilation ability is newly separated. The lactic acid bacterium has more excellent low-temperature proliferation potency and low-temperature lactic acid production ability than those of conventional strain Lactobacillus sakei NBRC 3541 strain and loses glucide melibiose fermentation property having important meaning in terms of classification of Lactobacillus sakei. Since the Lactic acid bacterium Lactobacillus sakei KLB 3138aC strain has glucide fermentation property approximately similar to that of NBRC 3541 strain but loses melibiose fermentation property and maltose fermentation property, melibiose and maltose highly remain in a fermented substance by the lactic acid bacterium. Accordingly, functionalities of melibiose and maltose remain in a fermented substance and a fermented substance having flavor of sweetness and fluffiness is obtained. PCOPYRIGHT: (C)2007,JPO&INPIT