| abstract |
Disclosed is a food having a novel flavor, fragrance, texture, etc., and a method for producing the same, using a novel lactic acid bacterium or a lactic acid strain. In particular, a flavor liquid for seasoning and a method for producing the same are provided. A novel lactic acid bacterium obtained from silage is used to ferment molasses or malt extract to prepare a flavor liquid for seasoning, and this flavor liquid is mixed with bread dough to bake bread. As this novel lactic acid bacterium, there is a lactic acid bacteria-producing CS strain (Lactobacillus buchneri). [Selection] Figure 1 |