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We report here on the development of a fermented lactic acid beverage using syrup made from non-standard persimmons (Diospyros kaki Fuyu). BFRI 380-7, which was isolated from persimmons, was selected from growth assay results in persimmon syrup medium. BFRI 380-7 was identified as Lactobacillus plantarum. Furthermore, lactic acid bacteria (LAB) strains (including BFRI 380-7) that were capable of fermenting persimmon syrup exhibited tannase (tannin acylhydrolase) activity. BFRI 380-7 was optimally cultured at a temperature of 30°C and 4 to 6 days incubation time, and lactic acid production was the highest at a syrup concentration of Brix 30. Fermented persimmon syrup (30°C, 5 days) contained 1.1% lactic acid and LAB at 4.8×10 CFU/ml. We successfully produced trial products of the fermented lactic acid beverage using BFRI 380-7 from persimmon syrup without milk components. (Received Jun. 30, 2015 ; Accepted Oct. 6, 2015)

Development of a Fermented Persimmon Syrup Beverage Using Lactic Acid Bacteria Isolated from Persimmon Fruit