No abstract

A lactic acid bacteria drink from a vegetable (broccoli) with high nutritional value and various physiological functionalities was developed, and the preserving property of the drink was studied. When this the broccoli lactic acid bacteria drink was stored at 5˚C and citric acid was added to it, the drink had a good taste and the number of lactic acid bacteria remained over 10 7 CFU/ml for about 10 days. In addition, the broccoli pasteurized lactic acid bacteria drink was developed in order to extend the storage time. The lactic acid bacteria were sufficiently killed after heating at 75˚C for 40 min, when pasteurization condition of the lactic acid bacteria drink was examined. However, vitamin C content was lowered to about 60%. Then, when erythritol was added to the pasteurized lactic acid bacteria drink, the storage time was extended to 3 weeks, and the taste and aroma also improved. We found the fact that the broccoli pasteurized lactic acid bacteria drink suppressed the increase in acetaldehyde, ethanol and acetic acid which cause to the quality deteriorate in storage.