FERMENTED FOOD PRODUCT OBTAINED BY USING LOW-TEMPERATURE SENSITIVE YEAST AND ANTIMICROBIAL SUBSTANCE-PRODUCING LACTIC ACID BACTERIUM, PICKLED VEGETABLE, PROCESSED FOOD OF MARINE PRODUCT, KIMCHI, SALTED RICE BRAN PASTE BED, BY-PRODUCT OF FOOD PRODUCTION, PICKLED SLICED JAPANESE RADISH AND SLICED OTHER VEGETABLES NAMED NATA-ZUKE, SANDFISH SUSHI AND METHOD FOR PRODUCING THE SUSHI

摘要

PPROBLEM TO BE SOLVED: To obtain a food product or a by-product of a food product in which a low-temperature sensitive yeast and an antimicrobial substance-producing lactic acid bacterium are used, the yeast and the bacterium are grown in the food product or the by-product of the food product so that the food product or the by-product of the food product not to be preserved for a long period of time is preserved for a long period of time and flavor improving effect is caused. PSOLUTION: The fermented food product is obtained by fermentation using the low-temperature sensitive yeast and the antimicrobial substance-producing lactic acid bacterium among bacteria belonging to lactic acid bacteria in producing the fermented food product so as to improve preservability of the fermented food product and to prolong the freshness date. Proliferation of wild yeasts is controlled by utilizing ordinary characteristics that, when certain yeast preferentially grows, other yeasts hardly grow. No excessive sour taste following lactic fermentation occurs. PCOPYRIGHT: (C)2004,JPO