abstract |
(57) Abstract: [PROBLEMS] To provide a method for improving the flavor of a food, which reduces the medium-chain aldehyde causing an unpleasant odor contained in the food and keeps the unique flavor of the food itself fresh. To do. A medium-chain aldehyde in the food is obtained by bringing a lactic acid bacterium belonging to the genus Lactobacillus, Streptococcus, Leuconostoc or Pediococcus into contact with a food containing a medium-chain aldehyde while preventing growth. Reduce aldehyde to alcohol. |