The present invention relates to a method for producing a fermented food ordrinkproduct, including: adding a strain of lactic acid bacteria which belongs toLactobacillusbrevis to a medium containing 50% or more by mass of a vegetative rawmaterial, andeither 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose,the mediumhaving a pH of 5.0 to 7.0, and the content of the vegetative raw materialbeing expressed bya content thereof in its natural state； and performing fermentation at leastuntil thetermination of a logarithmic growth phase of the strain of lactic acidbacteria, wherein anacid or a strain of lactic acid-producing bacteria is additionally added tothe medium at anypoint in time from the initiation of the fermentation until the termination ofthe logarithmicgrowth phase, so as to perform the fermentation with a rate of pH reduction ofthe mediumbeing 0.01 to 0.3 (1/hour) during a time from the initiation of thefermentation until thetermination of the logarithmic growth phase, and with a pH of the medium being3.3 to 4.6at the time the fermentation is completed.
