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).本發明係以提供維持於甜茶萃取物之乳酸菌培養中提高增殖性或殘存性之效果，同時改善風味之技術為目的，提供將添加無機鹽於甜茶萃取物者，進行電氣透析，於含有所得之濃縮液甜茶精之培養基，培養乳酸菌所得為特徵之乳酸菌培養物。
