METHOD FOR PRODUCTION OF BEVERAGE FERMENTED BY LACTIC ACID BACTERIA USING THE FLUID OF A SUGAR MAPLE TREE AND BEVERAGE FERMENTED BY LACTIC ACID BACTERIA THEREOF

摘要

Method for producing beverage fermented by lactic acid bacteria is arranged to improve storability and taste by ferment using the fluid and its beverage fermented by lactic acid bacteria of a sugar maple tree. Bacillus acidi lactici inoculation is to the maple sap collected from sugar maple tree to ferment. Bacillus acidi lactici is selected from one among one group including lactobacillus acidophilus, Lactobacillus brevis, leuconostoc mesenteroide, leuconostoc lactis, Lactococcus lactis, Pediococcus pentosaceus, Mycosphaerella dextrinicus and streptococcus thermophilus. The sap of sugar maple tree is pretreatment for sterilizing and sterilizing. Disinfection is executed by high pressure sterilization. Every or sweetener is added to the sap of sugar maple tree. It is often xylitol. It is made into after lactobacillus inoculation about 3 days by the fermentation of Bacillus acidi lactici by 2.