Abstract: An object of the present invention is to provide a method for producing a chlorella fermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide is suppressed. The method for producing a chlorella fermented food according to the present invention can be achieved by using a chlorella negative in coliform bacteria count, and having a content of free pheophorbide equal to or less than 18 mg % and a viable general bacteria count equal to or less than 8000 cfu/mL, or using a chlorella subjected to a heat sterilization treatment to ferment the chlorella with a baker's yeast. The baker's yeast is blended with the chlorella at a ratio of preferably 0.1 to 15% by weight. Further, the fermentation treatment is preferably carried out in the presence of glucose and a lactic acid bacterium.

Abstract: An object of the present invention is to provide a method for producing a chlorella fermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide is suppressed. The method for producing a chlorella fermented food according to the present invention can be achieved by using a chlorella negative in coliform bacteria count, and having a content of free pheophorbide equal to or less than 18 mg % and a viable general bacteria count equal to or less than 8000 cfu/mL, or using a chlorella subjected to a heat sterilization treatment to ferment the chlorella with a baker's yeast. The baker's yeast is blended with the chlorella at a ratio of preferably 0.1 to 15% by weight. Further, the fermentation treatment is preferably carried out in the presence of glucose and a lactic acid bacterium.