Patent ID: 8192771
Filing Date: 2012-06-05
Classification: A23K,A23L,A23Y

Abstract:
1. A method for producing a fermented food or drink product, comprising: adding a first strain of lactic acid bacteria that belongs to performing fermentation at least until the termination of the logarithmic growth phase of the first strain of lactic acid bacteria; adding at least one of an acid or a second strain of lactic acid-producing bacteria to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) from the initiation of the fermentation until the termination of the logarithmic growth phase, and continuing fermentation until the medium has a pH of 3.3 to 4.6.