To provide a seasoning having a kelp-like taste and having a high content of mannitol, which is one of the ingredients that contributes to the characteristic flavor of kelp, and to provide a seasoning which has a unique taste and can be used in a wide range of foods. By culturing Leuconostoc lactic acid bacteria in a fructose-yeast extract medium, and thereby converting fructose to mannitol using mannitol-2-dehydrogenase expressed by lactic acid bacteria, it is possible to produce mannitol which exhibits the unique taste of kelp. Also, by seasoning each culture solution without purifying mannitol, a unique taste, which cannot be exhibited by mannitol alone, can be imparted due to the effect of the yeast extract used in the medium.本發明提供一種調味料，係昆布之給予特徵味質的成分之一的甘露醇的含量高，具有如昆布般之呈味。另外，本發明提供一種調味料，可作為獨特味質之調味料使用於種類廣泛之食品中。 藉由以果糖與酵母萃取物之培養基培養白念珠菌屬(Leuconostoc)乳酸菌，並藉由乳酸菌表現之甘露醇-2-去氫酶將果糖轉變為甘露醇，能產生為昆布之特徵呈味成分的甘露醇。此外，藉由不將甘露醇純化而是連同培養液一起製成調味料，因為於培養基使用之酵母萃取物的效果，能夠賦予單獨甘露醇所無法展現之特別的味質。
