To perform lactic acid fermentation of fruit such as persimmon, for increasing a number of viable cells of lactic acid bacteria to high density.SOLUTION: There is provided a high density lactic acid fermentation method for fruit for performing lactic acid fermentation of a fermentation raw material obtained by thawing frozen fruit, in which a pH of a fermentation fluid is adjusted in lactic acid fermentation. The pH adjustment of the fermentation fluid is performed by supplying an alkali agent and fermentation raw material to the fermentation fluid by multi times. In lactic acid fermentation, as a lactic acid bacteria starter, lactic acid bacteria including at least buchneri are added to the fermentation fluid. In addition, an amino acid supplement such as soy bean and β glucan supplement such as Sparassis crispa, are added to the fermentation raw material.SELECTED DRAWING: Figure 1【課題】柿等の果物を乳酸発酵させて乳酸菌の生菌数を高密度に増殖させること。【解決手段】冷凍保存した果物を解凍した発酵原料を乳酸発酵させる果物の高密度乳酸発酵方法であって、乳酸発酵時に発酵液をｐＨ調整する。発酵液のｐＨ調整は、アルカリ剤および発酵原料を複数回に分けて発酵液に供給することによって行う。乳酸発酵時に、乳酸菌スターターとして、少なくともブクネリを含む乳酸菌を発酵液に添加する。また、発酵原料に、大豆等のアミノ酸補給剤や、ハナビラダケ等のβ－グルカン補給剤を添加する。【選択図】図１
