| abstract |
PROBLEM TO BE SOLVED: To provide a fermented soymilk food exhibiting a good flavor with reduced soy odor, astringency, astringency, etc. of soy milk. Furthermore, the soymilk fermented food with added functionality is provided. SOLUTION: As a lactic acid bacteria starter, Lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremolith, lactococcus lactis subspecies lactis biovariety diacetilactis, Lactobacillus casei A mixed starter is used in which a total of five lactic acid strains, Subspecies casei and Lactobacillus plantarum, are mixed at a predetermined ratio. [Selection figure] None |