| abstract |
(57) [Summary] [Solution] Lactobacs casei subsp. Casei, Lactobacillus brevis, Lactobacillus plantaru m), Lactobacillus Alimentarius (Lactobacill) us alimentarius) and Saccharomyces cerevisiae (S accharomyces cerevisiae), potatoes, apples, A method for culturing a microorganism, which comprises culturing using a medium containing ginseng, cooked rice, sugar, flour, salt and water. [Effects] Five types of microorganisms useful in the production of pickles, such as Lactobacillus casei Subspecies Casei (Lact obacillus casei subsp. casei), Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus alimentariu s) and Saccharomyces c. erevisiae) can be collectively cultured. |