PROBLEM TO BE SOLVED: To provide lactic acid bacteria having functionality contained in Konka pickle that is a traditional fermented food of Ishikawa Prefecture or a cultured product thereof, more specifically, the cultured product of the lactic acid bacteria having a function of one of antioxidative effect and angiotensin converting enzyme (ACE) inhibitory action, the lactic acid bacteria generating such a cultured product, and use thereof, and in more particular, a method for fermenting Konka pickle in a short time, an ACE inhibitory agent, an anti-oxidizing agent, and food and drink or the like strengthened with the ACE inhibitory action and/or the antioxidative effect.SOLUTION: A method for producing a fish pickled in salted rice bran includes a high-temperature fermentation step of adding high-temperature resistant halophilic strain Tetragenococcus halophilus that are lactic acid bacteria separated from a fish pickled in salted rice bran, wherein the rice is at least one kind selected from the group consisting of a sardine, a mackerel, a yellowtail, and a puffer as a starter, and fermenting a fermentation raw material added with a salted fish, rice bran, koji, and water at 30-50°C under an anaerobic condition.COPYRIGHT: (C)2014,JPO&INPIT【課題】石川県の伝統的な発酵食品、コンカ漬けに含まれる機能性を有する乳酸菌又はその培養物、より具体的には、抗酸化作用及びアンジオテンシン変換酵素(ACE)阻害作用のいずれかの機能を有する乳酸菌の培養物、このような培養物を生成する乳酸菌、並びにその用途、より詳細には、コンカ漬けの短期速醸法、ACE阻害剤、抗酸化剤、ACE阻害作用及び/又は抗酸化作用が強化された飲食品等を提供する。【解決手段】イワシ、サバ、ブリ、及びフグからなる群より選択される少なくとも1種の魚の塩糠漬けより分離された乳酸菌である高温耐性好塩性菌株テトラゲノコッカス・ハロフィルス(Tetragenococcus halophilus)をスターターとして加え、塩漬けした魚、糠、麹、及び水を添加した発酵原料を、嫌気性の条件下、温度30~50℃で発酵させる高温発酵工程を含む魚類の塩糠漬けの製造方法。【選択図】なし
