The present invention provides fermented food or drink obtained by fermenting a medium which includes vegetative raw material, by usingLactobacillus brevis, and the number of living cells of theLactobacillus brevisin obtained fermented product is 1×108cfu/ml or greater. The number of living cells does not significantly change after being preserved at 10℃ for three weeks, and excellent taste and flavor of the fermented food or drink do not deteriorate. The method for producing the fermented food or drink product includes the steps of: adding a strain ofLactobacillus brevisto a medium having an adjusted pH of 4.6 to 7.0, which includes: a vegetative raw material in an amount of 50% or more converted to a juice thereof； and 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, to ferment the medium so that the pH thereof becomes 4.3 or greater and less than 7.0； and adjusting a pH of a fermented product to 3.3 to 4.1 by using an acid.本發明係提供一種具優異保存性之發酵飲食品及其製造方法，該發酵飲食品係以使用短乳桿菌(Lactobacillus brevis)之乳酸菌株，並以植物性原料作為主要原料之培養基使之發酵而得，該發酵物中之生菌數含有1×108cfu/ml以上之充分數量之短乳桿菌，其味道及香氣良好，製造後，即使在10℃保存3週，生菌數量亦幾乎無任何變化，且味道及香氣亦無劣變。本發明係提供一種發酵飲食品之製造方法，及以該製造方法所得之發酵飲食品。該發酵飲食品之製造方法的特徵係：在以直接換算為含有50%以上之植物性原料及0.2至2.0質量%之蘋果酸或2.0至20.0質量%之果糖，且pH值調整為4.6至7.0的培養基中添加短乳桿菌(Lactobacillus brevis)之乳酸菌株，進行發酵使該pH值成為4.3以上(包含4.3)未滿7.0，接著，使用酸將該發酵物之pH值調整為3.3至4.1。
