KR100664747B1 - Production method of plants having improved quality using the culture of lactobacilus spp - Google Patents

Abstract

Provided is a method for producing the plants to improve the quality of plants and to enhance the period of storage by using a Lactobacillus spp. medium and by using no chemical additive. The method comprises the steps of inoculating Lactobacillus spp. into the medium containing an extract of stevia; cultivating the Lactobacillus spp.-inoculated medium; and fertilizing the Lactobacillus spp. medium to plants. Preferably the Lactobacillus spp. is at least one selected from the group consisting of Lactobacillus buchneri, Lactobacillus bifidobacterium and Lactobacillus ruteri. Preferably the extract of stevia is fermented at a temperature of 20-30 deg.C for 3-5 days; and the medium comprises further yeast.

Description

Production method of plants having improved quality using the culture of Lactobacilus spp.

The present invention relates to a method for producing a crop of improved quality by fertilizing the culture medium Lactobacillus to the crop, more specifically, the Lactobacillus genus produced by culturing the Lactobacillus bacteria in a medium consisting of stevia extract To produce crops with improved quality.

Lactobacillus buchneri (Lactobacillus buchneri) is a type of lactic acid bacteria that can activate the bactericidal effect of Helicobacter pylori and intestinal effective microorganisms when ingested by humans, and can be used as a health promoting agent and soil microbial agent in livestock.

In addition, Lactobacillus bukneri is one of the lactic acid bacteria that are spotlighted as a lactic acid bacterium that has a bactericidal power and can prevent misuse of antibiotics. Lactic acid bacteria are intestinal bacteria that break down carbohydrates such as glucose or lactose to produce lactic acid (lactic acid) or organic acids such as acetic acid and provide benefits to humans by removing harmful substances and microorganisms from the intestines.

Lactic acid, acetic acid and alcohol produced by lactic fermentation are known to give flavors to foods themselves and break down some of the proteins into peptides or amino acids, which are combined to have a product-specific flavor. Therefore, fermented milk, lactic acid bacteria beverages, cheese, miso, kimchi, soy sauce, etc. by the lactic acid bacteria to increase the preservation and flavor is greatly improved.

Stevia is used in diet sweeteners because it contains low-calorie sweetness in its leaves and stems. The taste of Stevia leaves can be tasted sweeter than sugar. It has an ingredient called stevioside, which is 200-300 times better than sugar, and its calories are very low at 4 calories per 1g, which is a necessity for diabetics and modern people who need a diet. In addition, stevioside is well dissolved in water or alcohol, has heat resistance, and is nontoxic, so it is used as a sweetener such as sherbet, chewing gum, soft drink, and medicine.

Lactobacillus bukneri was particularly economical because of its high price. In addition, there is no example of applying the Lactobacillus bukneri culture using a herb plant other than milk to the plant.

The present invention has been proposed to solve the problems of the prior art as described above, an object of the present invention is to fertilize the culture medium obtained by cultivating the Lactobacillus bacteria in a medium consisting of stevia extract in crops improved quality crops To provide a way to produce.

In order to achieve the above object, the present invention includes a method of producing a crop varieties improved by fertilizing the Lactobacillus genus culture cultured by inoculating Lactobacillus sp.

In addition, the genus Lactobacillus is characterized in that at least one selected from Lactobacillus buchneri (Lactobacillus buchneri), Lactobacillus bifidobacterium (Lactobacillus bifidobacterium), Lactobacillus ruteri (Lactobacillus ruteri).

In addition, the stevia extract is characterized in that it is fermented for 3 to 5 days at 20 ~ 30 ℃.

In addition, it is characterized in that it further comprises yeast in the medium.

In addition, the crop may be selected from one or more of cereals, fruit vegetables, vegetables, bulbs or fruit trees to produce a variety of improved crops.

Hereinafter, the present invention will be described in detail.

The present invention includes a method of fertilizing Lactobacillus genus cultured by inoculating Lactobacillus sp. Onto a medium containing a stevia extract to fertilize crops to produce crops having improved varieties.

The stevia extract is composed of a drying process such as stevia leaves, a grinding process, an extraction process.

First, the drying process is a step of sufficiently growing the stevia plant, selecting and harvesting the leaves and / or stem portions of the stevia plant, and the natural leaves or forced drying of the collected leaves and stem portions. The leaves and stems may be naturally dried, but forced drying with a dryer is recommended to quickly and uniformly dry the leaves and stems. Usually, it is preferable to dry at 75 +/- 15 degreeC for about 1 day. It is preferable that the dried stevia leaves and stems are subjected to a grinding step of pulverizing to a predetermined size so that the active ingredients contained in the stevia leaves and stems are more effectively extracted during the subsequent extraction process.

In the extraction process, the stevia leaves and stems put into the extraction container may be extracted only with leaves or only stevia stems depending on the intended use, or may be extracted by mixing an appropriate amount of stevia leaves and stems. .

Water or an organic solvent may be used to more effectively extract the active ingredient from the crushed stevia, and an organic solvent may be an alcohol such as ethanol or methanol. In addition, the active ingredient may be extracted from the milled product under a pressure of atmospheric pressure or higher. When the active ingredient is extracted from the pulverized product at a pressure higher than atmospheric pressure, a boiling point such as water containing the pulverized product is increased, thereby effectively extracting the active ingredient contained in the pulverized product.

 In addition, the stevia extract can be used by appropriately concentrated for use as a medium.

The concentration process of stevia extract is a process of concentrating the extract extracted from the stevia plant tissue. The extract is transferred to a concentration tank, the concentration tank is vacuumed, and heated at 55 ° C to 62 ° C for 9 to 12 hours. can do. At this time, it is preferable to concentrate by adding heat to the concentration tank while stirring the extract of the concentration tank, which is to prevent the active ingredient of stevia to stick to the inner peripheral surface of the concentration tank.

Then, it is preferable to concentrate the extract by applying heat to the concentration tank in a vacuum in the atmosphere in the concentration tank. This means that when the pressure in the concentration tank is below atmospheric pressure, the boiling point of the extract is relatively lower than the boiling point of atmospheric pressure, which consumes less energy, protects the active ingredient of the extract, maximizes energy efficiency, and requires concentration. There is an advantage that can greatly shorten the time it takes.

In order to obtain a stevia aging solution, the stevia concentrate is preferably fermented for 3 to 5 days at a temperature of 20 ° C to 30 ° C.

In addition, the present invention includes a method for producing Lactobacillus bacteria, characterized in that the culture of Lactobacillus bacteria in a medium consisting of stevia extract that may contain additives.

Yeast and Lactobacillus bacteria previously incubated in the stevia aging solution Culture medium It is preferable to inoculate the concentrate to promote fermentation and to perform anaerobic fermentation for about 3-5 days after aerobic fermentation for 3 to 5 days at a temperature of 20 ° C to 30 ° C. Herein, the yeast is preferably 0.2 to 0.4% of the total amount of inoculated bacteria.

In addition, it is preferable to select a suitable strain to cultivate according to the use, it may be used Lactobacillus buchneri, Lactobacillus bifidobacterium, Lactobacillus ruteri (Lactobacillus ruteri).

In addition, in the culture, additives of various components such as selenium, organic calcium, ionized calcium, chitosan, ascorbic acid and zinc may be added.

In the fermentation process, it is preferable to inject oxygen into the concentrate at regular intervals. The Lactobacillus genus involved in fermentation is an aerobic microorganism, and if oxygen is periodically injected into the concentrate, the fermentation and growth of yeast bacteria involved in fermentation is vigorous, which promotes fermentation and makes it difficult to develop anaerobic microorganisms such as rot bacteria. Providing the environment there is an advantage that can be prevented from occurring fermentation due to decayed bacteria and the like during fermentation.

At this time, it is preferable to inject oxygen into the low water level of the concentrate, and more preferably to inject it into the bottom of the concentrate. This is because oxygen supplied to the bottom of the concentrate is increased by buoyancy so that not only the yeasts present on the surface but also the yeasts growing on the bottom are energized, and the decayed bacteria can grow relatively. This is to prevent corruption by providing a clean environment.

In addition, by fertilizing the culture medium of the genus Lactobacillus to crops can be produced crops of improved quality. Grains such as rice, wheat, barley, soybeans, corn, sorghum, and sesame depending on the method of use and the amount used for the crops shown in Table 2; Fruit and vegetable such as watermelon, melon, cucumber, pepper, tomato, strawberry, eggplant, pumpkin, bell pepper; Vegetables such as cabbage, cabbage, spinach, lettuce, sesame leaf, kale, broccoli, buttercup, freshly, chicory, leek, onion, chives; Bulbs such as garlic, ginseng, sake, potatoes, sweet potatoes, carrots, radishes, peanuts, tortillas, yellow ears, donkeys and bellflowers; Fertilizers such as pears, apples, peaches, persimmons, plums, bokbunja, grapes, citrus fruits, and kiwis can be used to produce crops of improved quality compared to the control. In a preferred embodiment of the present invention, the rice, apple, lettuce and strawberry were analyzed by the Lactobacillus bukneri culture solution after cultivation according to the usage method and the amount used for the crops shown in Table 2 and analyzed the quality of each crop. As a result, as shown in Table 1 and Table 3 in Table 6, it can be seen that it is possible to produce a crop of better quality than the control in appearance, sugar or weight. Therefore, the culture solution of the genus Lactobacillus produced by the present invention can be used as a quality enhancer of agricultural products in the cultivation of various agricultural products.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, but the scope of the present invention is not limited to these embodiments.

Example 1

In order to obtain dried stevia, the leaves and stems of the Stevia rebaudiana Bertoni plant were collected and collected, and the collected leaves and stems were dried at 80 ° C. for 24 hours using a dryer.

Stevia leaves and stems dried by the drying process was pulverized to a predetermined size so that the active ingredient contained in the stevia leaves and stems can be more effectively extracted during the subsequent extraction process. Then, the crushed leaves and stems were mixed at 3: 7 and placed in a non-woven fabric in 6 kg units, 18 bags were placed in an extraction container containing 1050 L of water, and heated to 104 ° C to extract active ingredients from stevia leaves and stems.

In order to concentrate the extract extracted from the stevia plant tissue, the stevia extract was transferred to the concentration tank above, and the concentration tank was vacuumed and heated at a temperature of 60 ° C. for 9 hours. At this time, in order to prevent the active ingredient of stevia to stick to the inner peripheral surface of the concentration tank was heated to the concentration tank while stirring the extract solution of the concentration tank. As a result, 200 liters of concentrate was obtained from the stevia extract.

Example 2

In order to obtain a stevia aging solution, 200 liters of the concentrate was placed in a fermentation vessel, and then fermented at 25 ° C. for 5 days under granular activated carbon treatment. It was inoculated with 10 l of Lactobacillus Buchneri strain culture containing 0.3% yeast, fermented for 3-5 days and aged for 150 days. At this time, the temperature of 25 ℃ was maintained in the sealed state without injecting air.

 Example 3

Lactobacillus bukneri culture was carried out as follows for cultivation of 3000 pyeong of rice for use in crops.

Lactobacillus bukneri culture was sprayed three times to 3000 pyeong of rice, and after 20 days, 2,500 liters of Lactobacillus bukneri medium was mixed with 2500 ℓ of water, and the foliar spray was applied. 2.5l of the culture solution was mixed and sprayed, and during the maturity phase, 2.5l of Lactobacillus bukneri culture solution was also sprayed in 2500l of water.

As a result of the three foliar fertilization, the protein content, protein and amylose content, which are the criteria for determining the quality of rice, were reduced, the loss occurring during the cutting, and the overall evaluation score were significantly improved. One).

The control was grown under the same conditions as the treatment. Only Lactobacillus bukneri culture was not sprayed and the test results were obtained as shown in Table 1. In appearance analysis of rice The treatment of Lactobacillus Buchneri culture was 8.2% higher than the control, and the protein content was low and the water content was high, which was 12.4% superior to the control.

TABLE 1

Inspection items test results Control Treatment  Appearance analysis Steady 88.3 96.5 Wrap 6.0 0.6 Powdery granules 2.4 2.6 Damaged Lips 3.3 0.3 White peach 38.6 38.1  Component Analysis protein 6.3 6.1 Amylose 17.3 16.4 Water content 14.9 15.5 Food Analysis Food 72.7 74.0 Total score 83.6 96.0

The use method and the amount of use according to each crop of the Lactobacillus Buchneri culture of the present invention are shown in detail in Table 2.

<Table 2> How to use and usage per 300 pyeong crop

division Time 1 Company Capacity How to use (dilution: 500 ~ 1000 times) Song Liu rice plant Within 30 days after transplanting (within 30 days before harvest) 200ml ~ 300ml Leaf application (3 ~ 4 times) Wheat, barley, soybean, corn, sorghum, sesame After meal and pick Liu Watermelon, Melon, Cucumber, Pepper, Tomato, Strawberry, Eggplant, Pumpkin, Bell Pepper, etc. After meal ~ 10 days before harvest 250ml ~ 350ml Leaf fertilization and irrigation at 10-day intervals (5 times) Leaf . Vegetables Chinese cabbage, cabbage, spinach, lettuce, sesame leaf, kale, broccoli, buttercup, freshly, chicory, leek, onion, chives After meal ~ 10 days before harvest 200ml ~ 300ml Leaf application at 15-day intervals (3 times) Bulbs Garlic, Ginseng, Thoughts, Potatoes, Sweet Potatoes, Carrots, Radish, Peanuts, Duckheads, Devils, Angelica, Bellflower Fruit tree Pear, Apple, Peach, Persimmon, Plum, Bokbunja Before fruiting ~ 30 days before harvest 200ml ~ 300ml 1. Dilute and irrigate 20ℓ per tree 2. Spray every 20 days (4 times) Grapes, tangerines, kiwi

When the Lactobacillus Buchneri culture of the present invention was sprayed at the time of cultivation of several crops, the quality of agricultural products was improved compared to the control.

Lactobacillus bukneri culture was harvested in bokbunja after spraying 1, 2, 3 times with the control group by treatment based on the amounts shown in Table 2. As a result, as shown in Table 3, compared with the control, the average weight of the treatments in which Lactobacillus bucceri culture was sprayed three times was increased to 127-151% and average sugar was 145-163%.

In addition, each crop was cultivated according to the usage method and the amount of lactobacillus bukneri culture for each agricultural product for apples, lettuce, and strawberries according to the usage methods described in Table 2. As a result, as shown in Tables 4, 5, and 6, the crops cultivated by spraying the Lactobacillus Buchneri culture were superior to the control.

<Table 3> Bokbunja

Bokbunja division weight Sugar content Average weight Weight gain rate compared to the control (%) Average sugar Increase in sugar content compared to the control (%) One time of culture Half volume 1.93 122 10.25 123 Reference 1.92 121 12.00 145 Displacement 1.85 117 7.00 84 2 times of culture Half volume 2.16 137 10.00 120 Reference 2.31 146 9.10 110 Displacement 2.31 146 11.00 133 3 times of culture Half volume 2.19 139 12.00 145 Reference 2.01 127 13.00 157 Displacement 2.38 151 13.50 163

 TABLE 4 Apples

Apple (Red) Treatment Zone (Average) Control (average) Sugar content weight Sugar content weight 15.2 270 14.0 240 Meat quality Normal meat

Table 5 Lettuce

Lettuce Treatment Zone (Ground Weight Average) No treatment Reference Displacement 38.9 39.6 34.5 Treatment zone (ground part quantity) No treatment 11.2 11.5 10.9 Treatment zone (underground weight average) No treatment 8.1 8.5 7.1

TABLE 6 Strawberries

Strawberry division Brix ph Acidity (%) Chromaticity (L) Control 7.32 3.32 0.96 25.13 Treatment 7.93 3.85 0.83 26.73

As described above, the present invention makes it possible to improve the quality of agricultural products and extend the shelf life by using the culture medium of the genus Lactobacillus cultured in a medium containing stevia herb extract as a quality enhancer of agricultural products.

Claims (5)

Method of producing a crop with improved varieties by fertilizing the culture of the Lactobacillus genus cultured by inoculating Lactobacillus sp. According to claim 1, Lactobacillus genus is Lactobacillus Buchneri (Lactobacillus buchneri), Lactobacillus bifidobacterium (Lactobacillus bifidobacterium), Lactobacillus ruteri (Lactobacillus ruteri) varieties, characterized in that the breed is improved To produce harvested crops. The method of claim 1, wherein the stevia extract is fermented at 20-30 ° C. for 3-5 days. 2. The method of claim 1, further comprising yeast in the medium. The method of claim 1, wherein the crop is one or more selected from cereals, fruit vegetables, vegetables, bulbs, and fruit trees.