An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).
