PROBLEM TO BE SOLVED: To provide lactobacillus-fermented Nemacystus decipiens and a method for producing the same.SOLUTION: Water or stock of functional vegetables and saccharides are added to Okinawa Nemacystus decipiens, to which a lactobacillus selected from among Tetragenococcus halophilus separated from pickles, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus San Francisco, and Lactobacillus casein is inoculated into the Nemacystus decipiens, and the Nemacystus decipiens is fermented. By controlling the amount of saccharides to be added and the fermentation time, the fishy smell peculiar to the Nemacystus decipiens is eliminated, and the liquefied lactobacillus-fermented Nemacystus decipiens with a fruity taste in which sourness of lactic acid and sweetness of unfermented saccharides are well-balanced is provided.COPYRIGHT: (C)2012,JPO&INPIT【課題】乳酸菌醗酵モズクとその製造方法を提供する。【解決手段】オキナワモズクに水又は機能性野菜の煮汁と糖類を加え、これに漬物から分離されたテトラジェノコッカス・ハロフィルス、ラクトバチルス・プランタラム、ラクトバチルス・プレビス、ラクトバチルス・サンフランシスコ、ラクトバチルス・カゼインから選ばれた乳酸菌を接種し醗酵する。糖の添加量と醗酵時間をコントロールすることによりモズク独特の生臭さを消去し、乳酸の酸味と未発酵の糖の甘味がバランスの取れたフルーティーな味の液状の乳酸菌発酵モズク。【選択図】なし
