Process of producing beverage by fermenting cactus fruit and pitaya

A process of producing beverage includes washing and drying cactus fruit and pitaya; juicing the cactus fruit to obtain juice of the cactus fruit and juicing the pitaya to obtain juice of the pitaya respectively; filtering the juice of the cactus fruit and the juice of the pitaya respectively; mixing the filtered juice of the cactus fruit and the filtered juice of the pitaya with water to obtain a solution; pouring yeast and gram-positive bacteria in the solution wherein the yeast is saccharomyces boulardii and the gram-positive bacteria includes lactobacillus acidophilus and bifidobacterium longum ; and fermenting the solution until beverage is produced wherein fermentation temperature is between 26° C. and 35° C. and fermentation time lasts for 3 to 10 days.

Method for Fermenting Rosa sterilis var. leioclada

A method for fermenting Rosa sterilis var. leioclada includes providing a fruit sample of Rosa sterilis var. leioclada. A Lactobacillus casei strain, a Bifidobacterium longum strain and a Saccharomyces cerevisiae strain are mixed in a cell number ratio of 0.3-1:0.2-0.9:1-1.8 to form a microbial mixture. The fruit sample of Rosa sterilis var. leioclada is then fermented by the microbial mixture at 22-33° C. for 6-15 days to obtain a fermented juice. A total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain in the mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.5×107 and 3.5×107 CFU/mL.

Method and device for culturing native mushrooms

金刺梨の発酵方法

【課題】抗酸化能力を向上させた金刺梨発酵液を獲得する金刺梨の発酵方法を提供する。 【解決手段】菌数の比率として０．３〜１：０．２〜０．９：１〜１．８であるラクトバチルス・カゼイの菌株の菌液、ビフィドバクテリウム・ロングムの菌株の菌液、及び出芽酵母の菌株の菌液が含まれる菌株の混合物を提供し、金刺梨のサンプルを提供し、前記ラクトバチルス・カゼイの菌株の菌液と、前記ビフィドバクテリウム・ロングムの菌株の菌液と、前記出芽酵母の菌株の菌液との総計の最終濃度が１．５×１０ 7 CFU/ml〜３．５×１０ 7 CFU/mlになるように、前記菌株の混合物により２２〜３３℃、６〜１５日で前記金刺梨のサンプルを発酵させ、金刺梨の発酵液を獲得する。 【選択図】図１ａ