method for producing fermented by lactic acid bacteria vorsterilisierten, vegetable or fruit juices

摘要

1287379 Fruit and vegetable juices EDENWAREN GmbH 15 Jan 1971 [16 Jan 1970] 2109/71 Heading A2B [Also in Division C6] A fruit or vegetable juice comprising lactic acid 75% of which is in the L(+) form is obtained by freeing vegetable or fruit juice or mash from bacteria which produce lactic acid, e.g. by pasteurisation and then fermenting the resultant juice with a lactic acid bacteria, e.g. Lactobacillus salivarius, Streptococcus lactis, Streptococcus cremoris or Lactobacillus casei or a mixture thereof preferably at 35-38‹ for 12-20 hours to give a final pH of 3.7-3.9. The fermented juice may be blended with unfermented juice followed by sterilisation.