福井県産の梅果実「紅サシ」に関する研究　－梅果汁の乳酸発酵と有機酸組成の変化－

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The prunus mume fruit （Benisashi） is, pH low microbial fermentation isconducted for the screening of lactic acid bacterium can be grown from beingunsuitable. Screening method using GYP liquid medium, botanical lactic acidbacterium a degree of growth observed in the 100 strains prunus mume juice.Perform a full scan testing of lactic acid fermentation using selected strains,malolactic fermentation observed in prunus mume juice.　Lactic acid bacterium were selected YH 3 strain , good prunus mume juicediluted three times if you have a reproducible and stable pH without adjustment,it was possible to malolactic fermentation. Sour prunus mume is suppressed,was obtained by testing a mild fermented prunus mume juice. A botanical lacticacid bacterium is used as a beverage made of prunus mume, can be used topromote a new prunus mume fruit.
2010-03-31