PROBLEM TO BE SOLVED: To provide a manufacturing method of a fermented flavor solution capable of imparting an excellent flavor and taste to foods, with high content of any of γ-aminobutyric acid, ornithine, acetic acid, and ethanol.SOLUTION: A liquid which contains glutamic acid at a concentration of 300 mg/L or more and a saccharide source is fermented with cocultivation of Lactobacillus buchneri CS-5 strain (FERM P-22044) and bread yeast. After fermentation, the viable lactic acid bacteria and viable yeast cells are sterilized for removal of the cells. The objective fermented flavor solution is thus manufactured.COPYRIGHT: (C)2016,JPO&INPIT【課題】良好な風味・食味等を食品に付与でき、且つ、γ-アミノ酪酸、オルニチン、酢酸、エタノールをいずれも高含有する発酵風味液の製造方法を提供する。【解決手段】グルタミン酸を300mg/L以上の濃度となるように含有し、且つ、糖源を含有する液を、ラクトバシラス・ブフネリ(Lactobacillus buchneri)CS-5株(FERM P-22044)とパン酵母の共培養にて発酵させ、発酵後に該乳酸菌生菌及び酵母生菌を滅菌し、その菌体を除去する方法により、目的とする発酵風味液を製造する。【選択図】図3
