PROBLEM TO BE SOLVED: To provide fermented foods and beverages produced by fermentation of a culture medium mainly composed of vegetable raw materials using lactobacillus brevis, which contain lactobacillus brevis in a living state, having a good taste and flavor, with excellent shelf stability after manufacturing and a manufacturing method thereof.SOLUTION: Lactobacillus brevis FERM BP-4693 strain is added to a culture medium including 50 mass% or more of vegetable raw material on straight terms, and 0.2 to 2.0 mass% of malic acid or 2.0 to 20.0 mass% of fructose, with a pH of 5.0 to 7.0, for fermentation at least until completion of logarithmic growth phase of the lactic acid bacterium strain. At any time during the period from the start of fermentation to the completion of logarithmic growth phase, an acid or lactobacillus pentosus FERM BP-10958 strain is added to the culture medium. The pH decrease rate during the period from the start of fermentation to the completion of logarithmic growth phase is controlled to 0.01 to 0.3 (1/hour). At the completion of fermentation, the culture medium has a pH of 3.3 to 4.6. The fermented foods and beverages are thereby manufactured.COPYRIGHT: (C)2015,JPO&INPIT【課題】ラクトバチルス ブレビスを用いて植物性原料を主原料とする培地を発酵させて得られ、生きた状態のラクトバチルス ブレビスを含有し、味や香りが良好で、製造後の保存性に優れた発酵飲食品及びその製造方法の提供。【解決手段】植物性原料をストレート換算で50質量%以上、リンゴ酸を0.2~2.0質量%又はフラクトースを2.0~20.0質量%含有し、pH5.0~7.0の培地にラクトバチルスブレビスFERM BP-4693株を添加して、少なくとも該乳酸菌株の対数増殖期終了時まで発酵させる際に、発酵開始時から対数増殖期終了時までのいずれかの時点で酸又はラクトバチルスペントーサスFERM BP-10958株を培地に添加し、発酵開始時から対数増殖期終了時までの間は培地のpH低下速度が0.01~0.3(1/時間)となるようにし、発酵終了時の培地のpHが3.3~4.6となるように発酵させる発酵飲食品の製造方法。【選択図】なし
