Method for Production of Beverage Fermented by Lactic Acid Bacteria using the Fluid of a Tree and Beverage Fermented by Lactic Acid Bacteria thereof

摘要

A method of producing a lactic acid bacteria fermented beverage by inoculating tree sap with lactic acid bacteria and fermenting is provided to improve storage quality and palatability while maintaining the efficacy of the tree sap as it was. Tree sap is sterilized with an autoclave, inoculated with lactic acid bacteria and fermented for 2 to 3 days. The tree sap is sap from trees selected from a white birth, mono Maxim, Betula costata Trautv, Betula davurica Pall and Acer pseudosieboldianum(Pax) Kom. The lactic acid bacteria are selected from the group consisting of Lactobacillus, Leuconostoc, Lactococcus, Pediococcus, Streptococcus and Bifidobacterium. Sugar or a sweetener is added to the tree sap to promote the growth of lactic acid bacteria and to achieve sweetness. The sugar is xylitol(3 to 5%(w/v), based on the weight of tree sap).