PROBLEM TO BE SOLVED: To provide a shelf life improver having little influence on taste, and showing an excellent bacteriostatic effect.SOLUTION: A production method of an antibacterial shiitake extract is disclosed. The method includes a step for performing extraction by immersing shiitake into a solvent which is water at a temperature of 20°C or lower and higher than 0°C, or ethanol aqueous solution containing ethanol as much as 50 v/v% or less. Further, a shelf life improver containing the antibacterial shiitake extract and a shelf life improving component as active ingredients is also disclosed.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】味の影響が少なく、かつ良好な静菌効果を発揮する日持向上剤を提供すること。【解決手段】抗菌用椎茸エキスの製造方法が開示され、この方法は、０℃より高くかつ２０℃以下である水またはエタノール５０ｖ／ｖ％以下のエタノール水溶液の溶媒中に椎茸を浸漬し、抽出を行う工程を含む。さらに、抗菌用椎茸エキスと日持向上成分とを有効成分として含む、日持向上剤が開示される。【選択図】なし
