Abstract: A method for producing a fermented food composition by fermenting a food having a class-2 food allergen, includes: adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; and enzymatically treating the resulting mixture with a metalloprotease.

Abstract: The present invention relates to a microorganism which is capable of producing a polyhydroxyalkanoate (PHA) and satisfies the requirements: (1) expression of a phbA gene is repressed or a catalytic activity of an enzyme encoded by the gene is repressed; (2) expression of a bktB gene is enhanced or a catalytic activity of an enzyme encoded by the gene is increased; and (3) a polyhydroxyalkanoate synthase gene and a crotonyl-CoA reductase gene are introduced thereinto. Culture of this microorganism enables efficient production of P(3HB-co-3HH), which is a PHA having excellent flexibility and being applied to a variety of applications, with an inexpensive carbon source.