Abstract
The humans have a deep relation with lactic acid bacteria for a long time. Mainly, the humans utilize lactic acid bacteria on food manufacture until today. Lactic acid bacteria metabolize sugar to lactic acid and produce various flavoring materials at the same time. These flavoring materials have unique characteristics with each other and are useful to various kinds of food as flavorings. In this report, milk flavorings are introduced as an example of development of flavorings by utilization of lactic acid bacteria.
