THAT CAN BE EASILY RAISED TO VEGETABLE RAW MATERIAL GENUS ENTEROCOCCUS LACTIC ACID BACTERIUM AND PROLIFERATION METHOD OF THE SAME, AND PRODUCTION METHOD OF BEAN MISO USING THE SAME AND BEAN MISO
PROBLEM TO BE SOLVED: To provide a nonhuman-derived genus Enterococcus lactic acid bacterium that can be easily raised to vegetable raw material and a proliferation method thereof, and bean miso which does not have too strong sour taste despite that the number of lactic acid bacteria per unit mass is large, and a production method thereof.SOLUTION: There is provided a production method of bean miso including culturing of a nonhuman-derived genus Enterococcus lactic acid bacterium in a production process of general bean miso as shown particularly in a process to brewing after steaming. When the nonhuman-derived genus Enterococcus lactic acid bacterium is cultured on a culture medium which is formed by adding a sugar source selected from sucrose or galactose to a minimum culture medium at 30°C while an initial viable cell count is set to within the range of 10cfu/ml to 3×10cfu/ml, a proliferation rate after 6.5 hours is increased 1.4 times or more compared with a human-derived reference strain (Enterococcus faecalis MAFF400505).SELECTED DRAWING: Figure 1【課題】 植物性原料に生育しやすい非ヒト由来のエンテロコッカス属乳酸菌とその増殖方法、ならびに、単位質量あたりの乳酸菌の菌数が多いにもかかわらず酸味が強すぎない豆味噌およびその製造方法を提供する。【解決手段】 図示のような一般的な豆味噌の製造工程の特に蒸煮後仕込みに至るまでの工程において、非ヒト由来のエンテロコッカス属乳酸菌を培養することを含む豆味噌の製造方法である。非ヒト由来のエンテロコッカス属乳酸菌は、最少培地にシュクロースまたはガラクトースから選択される糖源を添加した培地上で初発生菌数を１０７ｃｆｕ／ｍｌ～３×１０７ｃｆｕ／ｍｌの範囲に設定して３０℃で培養したときに、６．５時間後の増殖速度がヒト由来の基準菌株（エンテロコッカス・フェカリスＭＡＦＦ４００５０５）と比較して１．４倍以上増加している。【選択図】 図１
