KR101107764B1 - The SJP-microbe which has a function of Anti-harmfulness microbe - Google Patents

Abstract

The present invention provides the ability to suppress harmful bacteria and increase beneficial bacteria in a short time; Proliferative capacity to proliferate 100 times in 17 hours at 35-42 ° C. without dying at pH 2.5; Food wastes with vibrating odor were identified as SJP0808 and SJP0909 strains having excellent fermentation ability such that the odor disappears in about 1 hour and the smell of alcohol is felt in 2 hours.

The present invention is a fermentation agent that is useful for health functional food or disease treatment or diarrhea and constipation using the strain, animal disease treatment and disease prevention and growth promoting antibiotic substitutes or feed additives or fermented food or compost to increase digestion efficiency or It is to provide dry yeast.

SJP microorganism, PRRS, PMWS, antibiotic substitute, flies prevention, odor prevention, fermented herbal medicine, sterilization, insecticide, culture method, fermented food, yeast.

Description

The SJP-microbe which has a function of Anti-harmfulness microbe

Probiotics Health functional food or disease treatment or diarrhea and constipation, livestock disease treatment and disease prevention and growth promotion antibiotic replacement or feed additive or fermented food or organic waste to prevent odor, flies prevention and livestock manure composting Provides SJP microbial agent with excellent effect.

Antibiotics are substances that kill both intestinal harmful and beneficial bacteria, but according to the law of rotation of nature, harmful bacteria develop resistance and beneficial bacteria do not develop resistance. When antibiotics are used, harmful bacteria are not suppressed and beneficial bacteria are suppressed. It is occurring.

Currently, most of the feeds supplied to the livestock and fisheries industry are diluted with a certain percentage of growth-promoting antibiotics. Looking at the mechanism is the principle of inducing obesity by inhibiting digestion in a way to inhibit the beneficial intestinal bacteria. The feces in pigs, chickens, and cows fed with this antibiotic can be seen that foods such as corn are not digested and excreted a lot. If you eat antibiotics often, rush your meals, or are not well digested, it is as if you are obese.

What about consumers who eat obese meat? One-third of the population is obese, and the physical ability of elementary, middle, and high school students is greatly reduced, and the sperm count of young people in their 20s and 30s is less than half of those in their 40s and 50s living in rural areas. Papers on meat intake and harmful foods line up.

In order to solve these problems, fermented compositions using SJP microorganisms, such as Patent Nos. 0538456, 0753457, and 008071, which have been developed by the inventors of the present invention, have superior substitution effects to antibiotics, and thus provide them to livestock farms to prevent disease, reduce feed, and grow. Promotes the production of eco-friendly livestock products without antibiotics by promoting the present invention provides a strain having a superior ability than the effect of the antibiotic substitutes to solve the odor and fly occurrence environmentally and to replace antibiotics in the livestock industry, human-free longevity It is expected to contribute to.

All diseases of life, including humans, are not digested, but some of the poisonous gases such as ammonia and hydrogen sulfide, which are caused by decay in the large intestine, are released into the fart, but most of them are detoxified in the liver by blood vessels. However, poisonous gas that could not be detoxified due to hepatitis or overproduction causes abnormalities in cells of organs such as brain cells and causes a pandemic. As a way to solve these problems

First, it provides a dietary supplement that promotes digestion and suppresses rot.

Second, it provides antibiotic substitutes that suppress pathogens including diarrhea bacteria.

Third, fermenting livestock manure that is difficult to ferment effectively provides high quality compost to provide fermentation agent of organic waste.

Harmful bacteria are characterized by being killed or inhibited by acid. However, since most lactic acid bacteria die in stomach acid and cannot grow in strong acid, lactic acid bacteria that are resistant to stomach acid and increase acidity in a short time should be used. In addition, lactic acid bacteria absorbed in vitro are excreted without settling in the intestine, so it is valuable as a probiotic health functional food capable of inhibiting intestinal harmful bacteria and growing beneficial bacteria when food is grown within 17 hours of digestion in the intestine. In addition, the microorganisms used in the environment can be improved at four seasons when the environment can be improved. Therefore, the solution of the present invention provides a lactic acid bacteria and a microbial agent that can be proliferated at 3 ℃ ~ 42 ℃ by several hundred times in 17 hours, gastric acid and body temperature.

The use of antibiotics in calves, piglets, and chick diarrhea only shortens mortality, and infants less than 20 months from newborn infants get enteritis diarrhea and do not see the light of the world. This problem can be solved in a short time with super bacteria, and antibiotics can be removed, increasing the added value of the livestock industry. In addition, malodorous gases, such as ammonia, hydrogen sulfide, and mercaptan, caused by food decay in the intestines, which are the source of all kinds of diseases, are eroded by railroads, and all living things such as fish and pigs die overnight. Part of this toxin is excreted in the fart, and most of it is detoxified by the liver in blood vessels, but if there is something wrong with the liver or the toxin is excessive, the poisonous gas makes abnormal cells in the brain nerves and organs and is released into the skin to make atopy. In fact, if you consume the food fermented soybean with SJP microorganism of the present invention only 2-3 days do not feel bad smell in farts or excretion, on average 7 days can be contributed to the treatment of chronic diarrhea or chronic constipation, chronic fatigue, atopy Has greatly contributed to organic farming using odors and flies-free living conditions and livestock manure.

The present invention relates to SJP microorganisms that selectively increase harmful bacteria antimicrobial activity and beneficial bacteria in a short time to inhibit harmful bacteria in a short time. When explaining the separation source of SJP microorganisms in detail, the inventors (SeJoonPark) No.0536456 and 0753457 Note the fact that the lacquer, which has strong bactericidal power, is also decayed and extinguished, as in the strain isolation method described in No. 0,080,71,0870882, etc., and decayed soil and soil of ginkgo biloba, sorghum, rich man, baekbu, various kimchi and various feces Was collected. On the other hand, ginkgo biloba, lacquer, choo, baekduong, jukki crushed plants such as sawdust and mixed with the soil collected as above fermented at room temperature in the summer.

As such, SJP0808 strain isolated from fermented or decayed soil was deposited with KCCM 10966 P (KCCM-10966P), and SJP0909 strain deposited No. KCM-10973 P ( KCCM-10973P). Therefore, the resulting strain was identified SJP0808 microbial strains Preservation Center in Korea (KCCM) is Kepley Candida (Candida kefyr ) yeast, SJP9090 strain Kluyveromyces marxianus ) was identified as yeast.

In addition, as a result of depositing and identifying the strain with the patent No. KCTC11417 BP (KCTC11417BP) to the Korea Research Institute of Bioscience and Biotechnology, the strain SJP0808 was transformed into Candida glabrata NRRL Y-65 ^T , and the accession number KCity City 11418 BP. SJP0909 strain deposited with (KCTC11418BP) is Isatchenkia orientalis NRRL Y-5396 ^T ) was identified.

Two strains of the patent strain 536456 (SJP6728AF1, SJP6729AF2) developed by the inventors of the present invention and the strains of yeast ( S , cerevisiae ) and brewer's yeast ( S , pastorianus) commonly used for fermentation are 10 per ml when inoculating YM medium. ⁵ vaccinations. In total 200ml, 17 hours incubation at 175rpm as shown in Table 1.

In addition, the fermented material inoculated with SJP0808 and SJP0909 was stored for 3 days in the refrigerator at 3 ° C and observed to increase the number of bacteria up to 10 ⁶ and tested at low temperature. As a result, bacteria were cultured at 10 ° C. at 48 hours at 10 ⁷ and 30 ° C. at 24 hours at 2 × 10 ⁷ and at 35 to 42 ° C. at 17 hours at 8 × 10 ⁷ . Gastric acid viability of the strain was increased as shown in Table 1 at pH 3, pH 3, pH 2.5 similar to body temperature 36.5 ℃ and stomach acid. In particular, yeast named SJP0808 forms a white metabolite as shown in Figure 15-16. This phenomenon is evaluated as an extremely rare phenomenon.

It has been shown to have the ability to adapt to animal body temperature (36.5 ℃) and poultry body temperature (42 ℃) such as chicken and duck and to be active in strong acids like stomach acid. This ability can be seen that the fermented foods can be active without gastric acid in the intestine can be expected to have an excellent effect on health promotion, and can be expected to be an excellent effect on functional feed for the health of livestock. In addition, the ability to grow extensively at low temperatures of 3 ℃ to 45 ℃ is applied to various industries, such as organic farming without the use of fungicides and remedy of the four seasons organic waste of the four seasons.

In particular, the 17 hours of attention and the culture capacity was measured because the digestion time of the food eaten by people is 17 hours, if the activity is insignificant at 17 hours, even if you can live at body temperature and strong acid, it is difficult to expect help It was.

Demonstration test to suppress harmful bacteria and increase beneficial bacteria

As a result of analyzing the bacteria before spraying the strain culture liquid of the present invention on the food waste, which is spoiled and vibrated for 5 days, Salmonella, Escherichia coli, Staphylococcus aureus, Welch bacteria, and odor bacteria were distributed on average from 10 ⁵ to 10 ¹⁰ . 20 liters of spoiled food waste was sprayed on 20 liters of SJP microorganism 5 × 10 ⁷ and then 10-30 minutes did not cause odor. After fermentation at 60 ℃ for more than 60 minutes, alcohol odor produced distilled water, and the alcohol concentration was found to be 7%.

At this time, an analysis of the bacteria Salmonella and E. coli, Staphylococcus aureus, Welch yuikgyun bacteria, without odor bacteria detection and the like SJP microorganism Bacillus bacteria are dominant in 10 ^{6-10 8.} Dozens of such tests were performed, but showed nearly identical bacterial distribution. This is evidence that the SJP microorganism of the present invention selectively inhibits harmful bacteria and increases beneficial bacteria, and selectively shows harmful bacteria antibacterial activity.

Spawn Safety test

In order to develop the food with the SJP microorganism of the present invention, safety should be ensured, so that the toxicity test using the cells shown in FIG. 3 by Professor Kim Hong-hong of the University of Veterinary Medicine, Seoul National University, and the experimental picture shown in FIG. The embryos of hatched eggs were taken out daily and subjected to toxicity experiments. This safety test is more accurate in toxicological evaluation than in normal rat experiments. Insignificant toxicity is due to the destruction of tissues and the death or severe shrinkage of the fetus of the chicken is easy to determine whether there is toxicity. In this experiment, it was analyzed that there was no toxicity at all, and the safety was verified, and the seed was deposited in Korea Microorganism Preservation Center (KCCM) as shown in Table 2, and the name of the strain was determined by assigning the name of the present inventors.

Antibiotic Alternative Test

In order to scientifically prove the degree of antibiotic replacement effect of SJP microorganisms, it was commissioned to Professor Kang Duk-deok of Hankyong National University.

Ⅰ. Test Methods

1. Animals: 1-day-old laying hen (Hy-Line), divided into three treatment groups (Table 1.)

2. Yeast SJP0808 and SJP0909 mixed strain supplementation: 1 × 10 ⁷ cfu / ml each was orally administered daily from the day before Salmonella infection to the end of the test.

3. Poultry Typhoid Infection: Salmonella gallinarum, 1 × 10 ⁷ cfu / ml, was orally administered.

4. Productivity: On the day of infection, 8 days after infection, body weight was measured and mortality was observed and recorded at 21 o'clock every day.

5. Confirmation of changes in liver and spleen: The weight of liver, spleen and spleen was measured by 5 counts per 6 days after infection.

6. Measurement of immunoglobulins using the Enzyme-Linked immunosorbent assay (ELISA)

   Six days after infection (6 DPI), nine blood samples were collected per treatment, and immunoglobulins were measured after serum separation.

II. result

Growth Effect of Poultry Typhoid Infection and Feeding of SJP Microorganisms (SJP0808 and SJP9090)

  The body weight was measured on the day of infection and 8 days after infection. The average body weight was 199.6g, which was the lowest in the IC group infected with the yeast without feeding yeast, and the average body weight of the IY group treated with the infection with yeast was 216.6g. The control group was 221.1g and the mean weight difference was 5g. This suggests that feeding SJP microorganisms prevents a decrease in productivity in weight gain during infection with poultry fever. (Figure 5)

2. Changes in mortality according to Salmonella infection and salary of yeast ((SJP0808 and SJP9090))

  Three days after Salmonella infection, death occurred in the I-C group that did not receive SJP microorganisms, and sudden mortality was observed from 4 to 8 days later and 84% of deaths occurred at the end of the experiment. In the I-Y group fed SJP microorganisms, mortality began to occur after 5 days, and mortality was observed by 9 days. At the end of the experiment, mortality was 44%, which was twice as high as that of non-SJP microbial treatments. No death occurred in the control group. (Figure 6)

3. Changes in Liver and Spleen with Poultry Typhoid Infection and Feeding of SJP Microorganisms (SJP0808 and SJP0909)

The ratio of weight-to-weight was lower than that of 6.77% in the I-Y group fed SJP microorganisms and 9.46% in the I-C group not receiving yeast. (Figure 7)

The ratio of spleen to weight was lower in the I-Y group fed SJP microorganisms compared to 0.62% in the I-C group not fed the yeast 0.24%. (Figure 8)

4. Changes in immunoglobulins following feeding poultry typhoid infection and SJP microorganisms.

Immunoglobulin G (IgG), Immunoglobulin M (IgM), and Immunoglobulin A (IgA) were measured using an Enzyme-Linked immunosorbent assay (ELISA). The results were ascending in the order of typhoid infection and yeast treatment group IY. (Fig. 9-11)

III. Review

The yeast used in this experiment is SJP microorganisms (SJP0808 and SJP0909), which have been specifically identified and identified in nature, are resistant to acids and grow well in strong acids. Salmonella infection resulted in a 18% weight loss on the 8th day, but the yeast group showed only a 1% weight loss. SJP microorganisms strongly prevent productivity loss due to Salmonella infection. (Figure 5)

 The mortality rate of Salmonella infection shows 84% mortality, while the yeast group shows 40% mortality. It is almost twice as resistant to disease. This effect through yeast administration is very encouraging and suggests that it is an excellent alternative to antibiotics. (Figure 6)

When the changes in liver and spleen were measured, liver and spleen increased significantly in the infected group but slightly increased in the yeast treated group. (Figs. 7 to 8) Examining the results of measuring Immunoglobulin G (IgG), Immunoglobulin M (IgM), and Immunoglobulin A (IgA) showed higher results in the order of the control group, the group infected with poultry typhoid, the group infected with poultry typhoid and yeast. . (Fig. 9-11)

Taken together, these results show that SJP microbial treatment can reduce mortality and maintain productivity during disease infection. In addition, the production of Immunoglobulin G (IgG), Immunoglobulin M (IgM), and Immunoglobulin A (IgA), which are autoimmune in the blood, have been shown to increase immunity and disease resistance, and to reduce liver and spleen damage.

Livestock Farm Environmental Improvement Test

Smells and flies from livestock farms such as swine, poultry, and cattle are polluting the air environment, causing civil complaints to neighboring homes and causing livestock diseases as well as those working on pig farms. In particular, in order to solve the problems of pig farming, a huge budget has been invested in the country, but the problems have not been solved, and the development of patents 0536456, 0753457, 0844310, 0870882, 0870880, and 0870881. Has solved the problem.

The characteristics of the present invention is that the culture time is shorter than the above patent strain, and industrially beneficial and environmental improvement effect is expected to be shortened by the effect of 1,500 pigs, 3,000 pigs, 10,000 pigs were tested on pig farms. . The test method was inoculated into the medium prepared by the medium production method described below, incubated at 40 ° C. for 18 hours, and 20 liters of the liquid microorganism with a bacteria count of 5 × 10 ⁷ was diluted in 200 liters of water and sprayed onto Donsa 330㎡. As a result, 80% of odors were removed immediately after spraying, and 90% of odors such as ammonia hydrogen sulfide were eliminated, and the smell, except for the peculiar smell of pigs, could not be sensed by the sense of smell, and maggots were killed. Table 3 below is the data presented to the environmental officials of local governments in the local governments at the Odor Management Annual Meeting organized by the Ministry of Environment and the Korea Environmental Management Corporation.

Manure  Fermentation test

In particular, livestock manure from pig farms has not been able to be recycled in the past. Manure and urine are mixed with porridge like the pre-use picture shown in Fig. 1, and the residue is floating, so it is very difficult to treat, thus treating the ocean dumping. However, when the SJP microorganism of the present invention is sprayed on the barn and fermented by stirring for about 10 days, the debris is decomposed as shown in FIG. The odor concentrations were measured by the Environmental Management Corporation in the liquid fermentation facilities of three hog farms and were fermented as best practices at the 2nd Odor Management Conference. The results are shown in Table 4.

Heo, Gwang-ho (010-2242-4092), 541-18, Mijeon-ri, Samrangjin-eup, Gyeongnam Milyang-si fertilized the compost fermented with SJP microorganisms, and cultivated sweet potatoes, eggplants, and red peppers. In addition, seven were harvested, weighing as much as 12.5kg, harvesting 2 tons from 200 bags of eggplant, and harvesting red pepper more than three times as usual without using pesticides until frost.

Field experiment of antibiotic replacement effect in livestock farms

Inoculate SJP0808 and SJP0909 (SJP microorganism) mixed spawn of the present invention to feed such as rice bran, soybean meal, corn, make 65% water content, ferment for 48 hours, and dilute 0.1 ~ 0.2% to 1 ton of feed to smell And yellow color and no raw food such as corn was found. In particular, the amount of pigs decreased by one-third, eating 10% less feed and digesting completely.

In particular, PMWS and diarrhea, known as pig wasting diseases, were found to be superior to antibiotics. The method of preparing the feed additive is a step of diluting the organic matter, such as rice bran and corn soybean meal in a certain ratio, inoculating the SJP microorganism of the present invention so that the moisture content of the organic matter is around 65%, and the seed inoculated organic material It is completed by the step of fermentation at 30 ~ 40 ℃ for 2 to 3 days, and the step of drying the fermentation material to less than 10% moisture content. Such fermentation method is similar to the functional food manufacturing and fermented herbal manufacturing method fermenting herbal medicine.

In order to scientifically verify the antibiotic substitutes prepared at the poultry industry, the results were commissioned to Professor Jang-Kwan, a professor of Chonbuk National University College of Veterinary Medicine. The mortality rate obtained by diluting 0.1% was 2% in 4 buildings and 9 buildings.

In addition, in order to confirm the results of feeding the SJP enzyme feed in an odorless environment, as shown in Table 6, the results of analyzing the experimental and control groups sprayed with SJP microbial liquid preparations on the rugs show how important the environment is. This study data Table 5 and Table 6 below were presented in a comprehensive evaluation of the specialized crop industry-academic cooperation project group conducted in 2008 by the Jeollabuk-do Agricultural Science and Technology Institute.

As an experiment to prove the above effects, the field test was conducted in a poultry farm, which served as the president of the Chungan Cheonan Poultry Association, and the letter shown in Fig. 12 shows the effect of 0% mortality and reduced profits. Doing. In addition, when 0.1% per ton of SJP enzyme feed was used in Korean cattle, pigs, and poultry farms, as shown in FIG.

In addition, the fact that sciences do not believe at all and do not understand is realized. PRRS disease is spreading at the 159 Sinheung-ri 159, Sinheung-ri, Myeonjeon-gun, Chungcheongnam-do, Chungcheongnam-do, Korea. The solution was found. PRRS is a viral disease that causes abortions or premature births to mother pigs, a fever, cough, and pneumonia. It is a disease. At this farm, the SJP enzyme feed is diluted by 2-5kg to 1 ton of feed, and at the same time, the SJP liquid preparation is sprayed on the barn to completely solve the odor and flies, creating a clean environment. Significantly reduced and by 5 days mortality rapidly declined, showing signs of stabilization and mortality ceased on the 10th day. Watching this effect, Doowon Farm 307-3, Cheongnam-ri, Cheongnam-ri, Cheongnam-ri, Chungcheongnam-do, Korea, which had 3,500 heads of pigs, was on the verge of giving up a lot of debts for two and a half years, and confirmed the case of emerging farms. As a result, mortality in the farm declined rapidly, and after 15 days, the mortality was resolved. This fact was reported to the monthly magazines and newspapers related to animal husbandry, and was reported on the livestock newspapers, the pig farming industry magazine, the modern pig, monthly pig, and the improved pig breeding management newspaper, and some of them are shown in Fig. 14. It is possible.

According to the statistics of the National Statistical Office, the mortality rate of pigs is 46%, and PRRS is the cause of the loss of 9,800 farmers in December 2007 to 7,800 farmers in September 2008 and the loss of KRW 1 trillion per year to the Korean pig industry. It is a terrible epidemic that is recognized by everyone, including the government and the Korean Pig Association, as well as those with a bit of common sense about pigs. The biggest problem for the swine industry around the world, including China and Japan, is the loss of viral diseases, PRRS, PMWS and PED, similar to Korea.

It is convinced that the present invention will solve this loss.

Soybean Fermentation Test

The soybeans were increased to 100 ° C, reduced to 40 ° C, inoculated with the SJP0808 spawn seed of the present invention and fermented for 24 hours. As shown in FIG. 15, the SJP microorganism metabolites covered the surface of the soybean. can confirm. This phenomenon is evaluated by many scientists studying microorganisms for the first time, and the fermented soybeans were dried and milled to within 10% of water content to feel the flavor and taste. Taking soybean fermented enzyme food prepared in this way does not feel bad smell at all fart and bowel movements, and digestion as well as hangover diarrhea and food poisoning diarrhea in 30 minutes and everyone can feel the effect of recovering. In everyday life, a long period of fatigue, such as long-term driving, accumulates a lot of fatigue, even in extreme fatigue difficult to open the eye to recover quickly enough to give a feeling that the time does not exceed 10 minutes.

This effect proves the theory that Dr. Mechinnikov claims is true. In 1900, Dr. Mechinnikov was awarded the Nobel Prize for discovering that the cause of aging and disease is the toxin produced by intestinal harmful bacteria. Restoring the secret gut ecosystem of KBS Birth Soldiers, aired August 21, 2007, on the fact that the theory is true, is a global broadcast of the fact that all diseases, including cancer, are made from toxins of enterotoxic bacteria. Proven by scientists' testimony and testimony. Shinya Hiromi, professor of Einstein Medical School, writes that the intestinal toxins and gases produced by harmful gut bacteria are absorbed and detoxified by the liver, but in the long run, hepatic burden is impaired. Toxins and gases that are not fully detoxified by the liver can degrade the body's function, resulting in poor metabolism. It is also susceptible to diseases such as colon cancer and polyps, ulcerative colitis, Crohn's disease, rheumatoid arthritis, dermatitis, hypertension, kidney disease, and cerebral infarction. Therefore, animal foods such as meat and dairy products, which are easily perishable in the intestines due to all diseases and aging such as anorexia, fatigue, insomnia, stiff shoulders, abdominal pain, rough skin, swelling, headache, atopy, arteriosclerosis, hyperlipidemia, diabetes, etc. It is found that excessive daily intake causes harmful bacteria such as Welch, Clostridium, and Staphylococcus to multiply, and the decomposition of their organic compounds absorbs toxic gases into the barrier and into the blood causing disease. This poisonous gas weakens autonomic and sympathetic nerves and weakens immunity, resistance, and natural healing of intestinal bacteria, so it is very important to maintain the intestinal environment and immune mechanisms. Explaining.

As a further proof of the fact that the theory is true, I would like to present a case of ingesting enzyme food fermented with SJP microorganisms. In case of food poisoning diarrhea or hangover diarrhea intake of soybean fermented food 10g, diarrhea stopped in 20-30 minutes, the intestinal harmful bacteria constipation is liberated by ingestion 3-5 days. In addition, enteritis diarrhea, which requires several visits to the toilet several times a day, is resolved in about 10 days and released from atopy and chronic fatigue. This effect is the result of eliminating enterotoxic bacteria and increasing beneficial bacteria.

Herbal Fermentation Experiment

When fermenting herbal medicine with the SJP microorganism of the present invention, the Chinese herbal ingredient is changed into enzymes to increase the human absorption efficiency, while simultaneously ingesting SJP microorganisms that inhibit intestinal harmful bacteria and increase the beneficial bacteria, as well as the disease treatment effect and disease prevention and health promotion. Various experiments were conducted because they were very effective. As a result of fermenting ginseng, as shown in Figure 16, in the first fermentation, the metabolites of SJP microorganisms cover the surface of ginseng as if the fungus grows, and it changed to the same color as red ginseng by the second fermentation. Changed. The efficacy of fermented black ginseng is estimated to be no different from that of ordinary red ginseng or black ginseng.

In the next experiment, Ogapi and black ginseng, Astragalus, Gojija, etc., which have excellent effects on arthritis, were extracted with liquid at 100 ° C in liquid phase, and then reduced to 40 ° C. Herbal ingredients were enzymatically encapsulated. The liquid enzyme was adsorbed on soybean and increased, inoculated again with SJP microorganism as a seed, fermented, dried, and then pulverized. Herbal fermented foods were experienced by arthritis patients. Some experienced that the staff had been abandoned within 15 days of the evaluator. In addition, as a result of fermenting herbal medicines such as ginseng, cornus and jujube, which are effective for health promotion, to the elderly who suffered from tinnitus for the whole life, 7,8 out of 10 people were released from tinnitus in a short time. Some people would bow down several times.

In addition, after preparing the fermented medicines of Kwakhyang, Angelica, and three hundred seconds, which are effective for enteritis diarrhea, people who have suffered from enteritis diarrhea who have to go to the toilet 3 ~ 5 times a day for 5 days have started eating it. 9 out of 10 thanked the inventors. This effect is the result of the increase in the absorption efficiency of the components of the Chinese medicine to increase the enzyme, and the effect of increasing the beneficial bacteria that make enzymes, immunity and energy of life by blocking the source of disease by inhibiting harmful bacteria in the gut SJP microorganisms. .

It is well known that herbal medicines can cause fatal harm to the pesticides and their toxicity. In the case of ginseng, which is world famous as a souvenir of Korea, the disinfectant disinfection and insecticide is sprayed more than 8 times a year on average, and 40 times in 5 years is the result of spraying the pesticides. However, it is believed that Korean medicine can be globalized by cleanly deciphering the toxicity of pesticides and residual pesticides.

Rice bran and fruit vegetable beverage manufacturing test

Looking at the enzyme beverage production method using the SJP0808 and SJP0909 spawn of the present invention 100% by adding an appropriate amount of sugar so that the sugar content is 12 ~ 13% after the beverage is completed on a single material such as apple, pear, tangerine, peach, bokbunja, rice bran Inoculate each of the SJP microorganisms into extracts extracted at ˜120 ° C. or inoculate the mixed spawns or strains mixed with other spawns, and ferment the SJP microorganisms after 48 hours to dry and produce dry yeast. Becomes a functional beverage with no abnormality in long-term storage. When analyzing the taste of the produced beverages, SJP microorganisms increase the acidity of pH 3.5 at the time of fermentation, so that the sweet and sour taste and SJP microbial inherent flavor give off the apple flavor.

It is not necessary to add a separate flavor, but fermented by adding herbs such as pine needles, mint, herbs, lemon, and green tea, you can take enzyme drinks with various scents, and dry yeast is useful if SJP microorganisms are separated and dried by centrifugation. It is available.

Alternatively, the SJP microorganisms can be distributed without purification. This is because a container has been developed that discharges only gas generated inside the container. The beverage prepared as described above may be used as skin care or enzyme bath without using as a beverage. It refers to the presence of harmful bacteria in a variety of skin diseases, including atopy is to inhibit harmful bacteria as beneficial bacteria.

Many people who are majoring in modern medicine agree that modern medicine, which has used the method of killing all bacteria, has reached its limit. This is because harmful bacteria have increased resistance to fungicides, while beneficial bacteria have low resistance, causing many adverse reactions to kill only beneficial bacteria. At this point, the present invention will greatly contribute to the promotion of human health.

In particular, enzyme drinks that are not sterilized can take enzymes and live bacteria at the same time, which aids digestion as well as the supply of enzymes in the body. If you drink the drinks produced or fermented soybeans, and drink alcoholic beverages, you will not feel hangover at all in the morning even if you drink 7-8 kinds of rice wine, wheat bomb liquor, white wine, liquor, goyang liquor, and liquor bomb. can not do it. Usually, the head is accompanied by a pain to explode, diarrhea, as well as bloody stool may be seen, and long-term hangover should be felt. There is no pain at all, no meal or fatigue. This hangover effect everyone feels the same. If fermented reeds, brown flowers, and barberry fruit (earths) are effective for hangovers, alcohol consumption increases even more. According to the research data of Kim Jae-hong, a professor of veterinary medicine at Seoul National University, who experienced hangover effects, Rather, it changes to acetic acid, which is good for the human body.

As part of the research paper, “SJP microorganisms can be fermented to acetic acid by decomposing alcohol in nutrient-free state (PBS: phosphate buffer solution, no nutrients) other than ethanol (alcohol, alcohol). In the neutral state, the red phenol red dye turned yellow. The SJP strain degraded 5% and 10% ethanol, resulting in lower pH (pH) (6.98 vs 7.28, 7.18 vs 7.38) compared to the control group. . Therefore, SJP strains help to relieve hangovers by breaking down ethanol (alcohol) by drinking ethanol into acetic acid through active metabolism at body temperature. SJP microorganism and standard strains KCTC 7169 and KCTC 17660 were inoculated in 5% ethanol to evaluate the alcohol degrading ability at 37 degrees. Only SJP microorganism decomposed alcohol turned yellow and the pH was lowered. Thus, only SJP microorganisms were found to have alcohol degradability. ”

The results of the experiment are shown in FIGS. 17 to 18, and in addition to these effects, the enzymes that resolve the hangover are sufficiently supplied to analyze that there is no hangover despite heavy drinking.

The soybean fermented foods or functional foods fermented with barley fruit were heated at 100 ° C. for 10 minutes to sterilize SJP microorganisms, and then ingested 10 g and tested hangover relief. As with the non-sterilized foods, 10 people who drank 7,8 varieties, such as makgeolli and wheat, drank twice as much as usual. The reason why the energy falls slightly compared to unsterilized food is that SJP microorganisms are sterilized and do not help digestion of food in the body.

In addition, the result of the test under extreme fatigue was the same as the effect of not sterilization. According to this judgment, the fermented beverage in which the SJP microorganisms were separated was concentrated to 1/10 to make a high-level enzyme drink, and the fatigue recovery effect was also observed in the experience of taking 10 cc, and the hangover test did not feel hangover at all. In this way, it was convinced that the development of a new drug that is easy to ingest and high intake efficiency would be possible by developing a therapeutic drug that was extracted, enzymatically enriched, and concentrated.

In fact, constipation, which is the cause of all illnesses, has not been freed from the pain of constipation until the age of 8,90 years old. In contrast with Dr. Mechinnikov's theory, I think it is an invention that can guess the disease-free life of mankind.

Functional foods and drugs produced for the treatment and prevention of diseases using the SJP0808 and SJP0909 strains of the present invention in the experiment and odor prevention composition to solve the odor and insecticidal composition to solve the fly larvae and sterilization composition and fish farm and It is now possible to provide an animal husbandry with an antibiotic replacement composition effective for disease prevention and treatment, a feed additive composition for promoting feed reduction and growth, and a fermentation composition for promoting fermentation of organic waste.

Culture medium production method

Culture medium production method is a conventional culture medium of yeast or lactic acid bacteria, Bacillus microorganisms, extracting animals and plants containing nutrients such as carbon source, nitrogen source, vitamins and minerals at more than 100 ℃ and inoculating SJP microbial spawn at room temperature. Incubate for 17 to 18 hours by aerobic or anaerobic fermentation. Stabilizers can be added to maintain the efficacy of the liquid microorganisms for a long time, and when stored in the spawn, the glycerol component is stored in sub-zero or suspended in sterile skim milk to be freeze-dried to store microbial activity for long-term stability. Can be.

SJP microorganism culture method

As a culture method of the SJP microbial liquid agent, a culture medium containing a nutrient such as a carbon source, a nitrogen source, vitamins and minerals is used as a culture medium, such as a culture method of a conventional yeast or lactic acid bacteria, Bacillus microorganisms. In the production of culture medium, animals and plants are extracted by increasing the temperature to 121 ℃, inoculated with SJP microorganism spawn at 30 ~ 45 ℃ and incubated for 24 to 62 hours by aerobic or anaerobic fermentation. Stabilizers can be added to maintain the efficacy of the liquid microorganisms for a long time, and when stored in the spawn, containing glycerol components to be stored below freezing or suspended in sterilized 10% skim milk in order to stably preserve the activity of the microorganisms for a long time. Can be stored.

In the culture method of SJP microbial solids, the culture solution is inoculated into organic solids such as sterile sawdust, rice bran, bran, fine flour, corn flour and fermented anaerobicly or aerobicly. At this time, fermentation efficiency is best used at low temperature drying or freeze drying or frozen storage.

When cultured microorganisms are created in an extreme environment, a protective film for surviving itself is maintained to maintain apo status. It is more effective when used as a spawn or as a feed additive.

Figure 1 is a photo showing a state fermented pig manure

2 is a sweet potato photograph showing the efficiency of fermented liquor

Figure 3 safety test cell test photograph

Figure 4 is a photograph of the safety test egg fetus experiment

Figure 5 changes in body weight after poultry fever infection

Figure 6 Changes in mortality after poultry fever infection

Figure 7 changes in the ratio of weight to weight after poultry fever infection

Figure 8 is the ratio of spleen to body weight after poultry fever infection

Figure 9 IgG quantification results after poultry fever infection

Figure 10 IgM quantitative results after poultry fever infection

Figure 11 IgA quantitative results after poultry fever infection

Figure 12 is a copy of the letter showing the poultry field test.

Figure 13 is a photograph showing the digestive efficiency of Korean beef, swine, poultry

14 is a copy of a press release demonstrating treatment of swine PRRS, PMWS, and PED disease.

Figure 15 shows the metabolite shape of SJP microorganisms in soybean fermentation

Figure 16 shows the metabolite shape of SJP microorganisms in ginseng fermentation

Figure 17-18 ETOH metabolic capacity comparison experiment photo of SJP microorganisms

19 is a copy of SJP0808 strain KCTC patent deposit

20 is a copy of SJP0909 strain KCTC patent deposit

Claims (8)

Candida kefyr sp. SJP0808 strain deposited with accession number KCCM-10966P. Kluyveromyces marxianus sp. SJP0909 strain deposited with accession number KCCM-10973P. An antibiotic comprising any one or more strains selected from the strains of claims 1 or 2 or metabolites thereof. Functional food comprising at least one strain selected from the strains of claims 1 and 2 or metabolites thereof. delete delete Probiotic agent, characterized in that any one or more strains selected from the strains of claims 1 and 2 are used by adsorbing to the carrier. Feed additive comprising any one or more strains selected from the strains of claim 1 or metabolites thereof.

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