KR101590492B1 - Disinfectant composition comprising fermented natural product as effective component and production method thereof - Google Patents

Abstract

The present invention relates to a method for fermenting a fermented milk, comprising fermenting a mixture containing at least two selected from the group consisting of fermented soybeans, golden rice gruel, and raw fermented soybeans with one or more strains selected from lactic acid bacteria and yeast; Fermenting the fermented alcohol with acetic acid to acetic acid; And a step of purifying the fermented acetic acid fermented by the above-mentioned method. The present invention relates to a method for producing a fermented product for sterilization and disinfection using the fermented product as an effective ingredient, It is expected to be used as a natural disinfectant with various functions such as odor elimination, organic fertilizer production, improvement of breeding productivity, and improvement of housing environment, which are excellent for safe and environmentally friendly disinfection useful for housing, festivals and water disinfection.

Description

TECHNICAL FIELD The present invention relates to a disinfecting composition comprising a fermented natural product as an effective ingredient and a method for producing the fermented natural product,

The present invention relates to a composition for sterilizing and disinfecting a fermented natural product as an effective ingredient and a method for producing the fermented natural product. More particularly, the present invention relates to a composition for sterilization and disinfection, Fermenting the mixture comprising alcohol; Fermenting the fermented alcohol with acetic acid to acetic acid; And a step of purifying the fermented acetic acid fermented by the above-mentioned method, and a composition therefor.

In recent years, there have been recently reported that the viruses such as foot-and-mouth disease, avian influenza and swine flu viruses and gram-positive bacteria such as Listeria, Staphylococcus, Streptococcus, Streptococcus, Diphtheriaceae, Tetanus, Anthrax, Actinomycetes, and Gram-positive bacteria such as Escherichia coli, Salmonella, Microbes such as pathogenic microorganisms invade the body and cause various diseases and cause a great socioeconomic loss by causing morbidity and mortality increase in high risk groups such as cattle, pig, and chicken as well as children, elderly or chronic patients.

Various disinfection and disinfecting agents have been introduced, but most of them are synthetic chemicals and cause resistance to bacteria or viruses and cause other problems. In the case of livestock pest control, a large amount of chemical disinfectant is sprayed on the pond, its surroundings, roads, etc. However, its efficiency is low and there are many problems such as concern about damage to animals and human body. On the other hand, the natural disinfectant that is being used to overcome the price competitiveness of the chemical disinfectant is very limited, and it is difficult to mass-produce it and it can not be practically used. Therefore, it is very urgent to develop a natural disinfectant for safe and environmentally friendly materials having high sterilization and virucidal activity.

Natural products are natural products that are not artificially added. Natural products classified as GRAS (Generally Recognized As Safe) are not regulated by usage or food, and they are classified as natural additives in Korea and are also used as food additives . In foreign countries, it can be freely used according to users' wishes without any special restrictions, and it is also used as health food and medicines because of its excellent functionality.

Humans have long since used antibacterial and antimicrobial pathogens using natural products. Apricot, apricot, peach, plum, garlic, onion, chitosan, herb, syrup, etc. are used. Most of the commercially available natural disinfectants are not used for livestock protection for human food.

In addition, the above-mentioned natural products are sold as disinfectants of natural products through processing such as extraction and concentration, but sterilization products using fermented natural products are hardly known. If fermented microorganisms are used as a disinfectant for fermented natural products, it can be expected not only to be an environmentally friendly disinfectant, but also to improve the value of a variety of animal products such as odor removal, organic fertilizer, and productivity.

Korean Patent No. 1322851 discloses a composition for inhibiting the proliferation of Newcastle Disease virus or avian influenza virus including an extract of Chinese herb medicine, and Korean Patent No. 1130691 discloses a composition for preventing the growth of antimicrobial activity, The composition for sterilization and disinfection containing the fermented natural product of the present invention as an active ingredient and the preparation method thereof have not been disclosed.

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method of fermentation of lactic acid bacteria, yeast, and fermented acetic acid using acetic acid, , Listeria, and Staphylococcus, and thus completed the present invention.

In order to solve the above problems, the present invention provides a method for fermenting a fermented milk, comprising fermenting a mixture containing two or more selected from among gold, granite, and raw bean sprouts, such as potato, with alcohol using one or more strains selected from lactic acid bacteria and yeast; Fermenting the fermented alcohol with acetic acid to acetic acid; And purifying the acetic acid fermentation product. The present invention also provides a method for producing a fermented product for sterilization.

In addition, the present invention provides a fermented product for sterilization and disinfection produced according to the above production method.

The present invention also provides a composition for sterilization and disinfection comprising the fermented product as an effective ingredient.

The natural disinfectant according to the present invention produces a metabolite capable of producing a synergistic effect through the fermentation of acetic acid by fermentation of alcohol, fermentation with lactic acid bacteria and yeast, and fermentation with acetic acid bacteria, and disinfecting microorganisms It is expected to be used not only as a safe and environmentally friendly disinfectant useful for housing, festivals, and water disinfection but also as a disinfectant for natural materials having various functions such as eliminating odor, producing organic fertilizer, improving breeding productivity and improving housing environment.

Figure 1 shows changes in fermentation patterns of natural product extracts according to Lactic acid bacteria (Bacillus, Bacillus, Yeast; yeast).
Fig. 2 shows the results of the investigation of the antibacterial activity against the pathogenic microorganisms of the natural substance extract, the mixed solution and the fermented extract mixture.
Fig. 3 shows photographs of the natural material used in the present invention (iridium, golden, pungsten and raw persimmon) and its fermentation medium.
Figure 4 shows the viable cell counts (A, C, E) and pH changes (B, D, B) of the fermenting microorganisms (Lactic acid bacteria, Bacillus, , F), respectively.
FIG. 5 is a graph showing the concentration of E. coli in a lactic acid fermentation- K88 and Salmonella typhimurium (Salmonella typhimurium) shows an antibacterial activity findings for KCCM40253.
6 shows the result of measuring the number of viable cells of lactic acid bacteria or yeast after aging at room temperature for 30 days according to the difference in the composition of the natural product medium (LAB, yeast, YEAST, glucose; Glu).
7 shows the viable cell count (A) and acetic acid production (B) of the acetic acid bacteria ATCC 23746 and ATCC 15973 according to the alcohol contents (0, 1, 3, 5, 7% (v / v)).
8 shows the amount of acetic acid produced during the secondary acetic acid fermentation according to the difference in the composition of the natural product medium (LAB, yeast, YEAST, glucose, Glu).
9 shows the antibacterial activity against a pathogenic microorganism of a natural product according to the presence or absence of inoculation with a culture medium after the first low temperature fermentation according to the difference in the composition of the natural product medium (LAB or L, yeast, YEAST or Y).
10 shows changes in the amount of alcohol produced (A) by primary fermentation and the amount of produced nitric acid (B) by secondary fermentation in a natural material medium by lactic acid bacteria and yeast.
11 shows changes in the amount of acetic acid produced during long-term fermentation according to the glucose (0, 1, 3, 5, 10, 20% (w / v)) added to the natural material medium (Y; yeast; L; glucose).
Fig. 12 shows changes in acetic acid production amount (A) and antimicrobial activity against pathogenic microorganisms (B) according to temperature difference during aging of the organs.
Fig. 13 shows the investigation of the antimicrobial activity against pathogenic microorganisms according to differences in the composition of the natural material medium.
Fig. 14 shows a natural product fermentation process diagram and a prototype product.

In order to achieve the object of the present invention,

(1) alcohol fermentation of a mixture containing two or more selected from among gold, purl, and raw persimmon by using one or more strains selected from among lactic acid bacteria and yeast;

(2) fermenting the fermented alcohol fermented in step (1) with acetic acid to acetic acid; And

(3) purifying the fermented acetic acid fermented in the step (2). The present invention also provides a method for producing a fermented product for sterilization.

Lonicera japonica Thunberg is a non-toxic herbal medicine widely used as a medicinal plant, which is the leaves and stalks of an adult plant, which is a semi-evergreen shrub plant which is native to all parts of Korea. (Flavonoid) such as Apigenin, Lonicerin, and Luteolin are known to be effective ingredients contained in the sweet potato starch and the like, and these flavonoids have anti-inflammatory and anti-cancer effects by these flavonoids have.

Gold is a perennial herb of Lamiaceae and is known to contain flavonoids. The active ingredients in gold include Bicalin, Oroxylin A, and Bicalein. These ingredients have antibacterial, antiviral, anti-inflammatory, antiallergic and antipyretic properties. .

Pueraria thunbergiana BENTHAM, which is rooted in the bean curd, is dried by slicing and roasting it appropriately. It has been used for drinking and drinking tea, starch, and food. The main ingredients are daidzein, daidzin, genistein, paracumaric acid, fuerarin, and quercetin. They have been used as antioxidants, vomiting preventives, antispasmodics, cardiac agents, analgesics, , Antiperspirants, antipyretics, milk secretions, hypoglycemic agents, hypotensive agents, and so on.

Reishi (Rehmannia glutinosa) refers to the roots of the root, and is excellent in fever-fighting activity due to its properties. It is used for the treatment of fragile constitution, hematemesis, nosebleeds, uterine bleeding, menstrual irregularities and constipation.

In the present invention, it is possible to use an indigo or the like as a raw material, an extract or an extract thereof. Preferably, it can be used by pulverizing iron, etc., gold, brassiere and raw persimmon itself. In addition, a mixture of any one or more, preferably two or more, of gold, granite, and raw persimmon can be used as a mixture, and most preferably, a mixture containing all of gold, have.

The present invention relates to a method for preparing a mixture comprising, in step (1), 1 to 50 parts by weight of gold, 1 to 50 parts by weight of gold, 1 to 50 parts by weight of brassiere and 1 to 50 parts by weight of raw persimmon, Alcohol fermentation can be performed using, but not limited to.

Lactic acid of step (1) is Lactobacillus ash FIG filler's (Lactobacillus acidophilus), Lactobacillus buffer lactofermentum (Lactobacillus fermentum ) and Lactobacillus planta ( Lactobacillus plantarum), but use of two or more lactic acid bacteria selected from among, not limited to this, preferably L. acidophilus PF-01, L. fermentum NLRI201, L. plantarum NLRI112 can be used.

The yeast of step (1) may be Saccharomyces cerevisiae , but is not limited thereto. Preferably, S. cerevisiae KCTC 7919 can be used.

In the production method according to an embodiment of the present invention, the alcohol fermentation in the step (1) may be carried out at a temperature of 20 to 35 캜 for 14 to 60 days, preferably 20 to 25 Lt; 0 > C.

In the production method according to an embodiment of the present invention, the amount of the sugar in the step (1) is 1 to 20% (w / v), preferably 5-10% (w / v) And adding 5-10% (w / v) glucose.

In the production method according to an embodiment of the invention, chosangyun the above step (2) requires the acetonide bakteo Oh Shetty (Acetobacter aceti), preferably Acetobacter aceti ATCC15973 or Acetobacter aceti ATCC 23746 can be used.

In the production method according to one embodiment of the present invention, the alcohol content of the alcohol fermentation product immediately before the acetic acid fermentation in step (2) is adjusted to 4 to 6% by volume, preferably 5% by volume, But are not limited to, fermentation.

In the preparation method according to an embodiment of the present invention, the acetic acid fermentation of the step (2) may be carried out at a temperature of 20 to 35 DEG C for 15 to 300 days, preferably 20 to 25 hours for 90 to 300 days Lt; 0 > C.

The acetic acid content of the acetic acid fermented product prepared in the step (2) may be 3 to 10% by volume, and preferably the acetic acid content may be 5 to 10% by volume.

In the production method according to an embodiment of the present invention, the step (3) may include a step of purifying the fermented acetic acid fermented in the step (2). The acetic acid fermentation product may be purified by filtration of the fermented product of acetic acid to remove impurities and be concentrated or may be concentrated without filtration.

The fermented product is characterized by having an antimicrobial activity against a pathogenic microorganism. The pathogenic microorganism may be at least one selected from the group consisting of Escherichia coli, Salmonella, Listeria and Staphylococcus, preferably Escherichia coli , Salmonella typhimurium , Listeria monocytogenes , Staphylococcus, aureus , and the like.

In addition, the present invention provides a fermented product for sterilization and disinfection produced according to the above production method.

The present invention also provides a composition for sterilization and disinfection comprising the fermented product as an effective ingredient.

The composition is characterized by having antimicrobial activity against pathogenic microorganisms. The pathogenic microorganism may be at least one selected from the group consisting of Escherichia coli, Salmonella, Listeria and Staphylococcus, and preferably Escherichia coli , Salmonella typhimurium , Listeria monocytogenes , ( Staphylococcus aureus , and the like.

The composition for sterilization and disinfection of the present invention may be in the form of any one of livestock beverage, feed, food, medicines, cosmetics, etc., depending on the application subject and form. The content of the mixture of ganoderma, such as ganoderma, gangrene and persimmon, contained in the composition is not particularly limited as it can be appropriately adjusted according to the application form.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

EXAMPLES Example 1: Extraction of natural products and investigation of antibacterial activity of natural materials

After selecting the natural material (eg, indigo, gold, purple, and bamboo) as a library of natural materials, prepare a mixture ratio (Table 1) for the fermentation of natural materials and add each microorganism strain (Lactobacillus, Bacillus, and yeast) 1%, and the fermentation of each microorganism was examined while culturing at 45% moisture for 48 hours (Fig. 1). The fermentation tendency of the microorganisms according to the mixing ratio of each medium is as shown in Fig. 1, and as a result of fermentation of three strains (lactic acid bacteria, yeast, Bacillus), medium A is higher than B and C so that glucose or yeast extract . Lactic acid bacteria showed fermentation after 3 days of culture. Bacillus and yeast showed the highest peak for 2 days. The fermentation did not occur in the control without addition of microorganism, and the mold was found to be corrupt in the latter half of fermentation.

To confirm the antibacterial activity of the fermented extract obtained from the fermented extracts obtained from the fermentation conditions, the fermented solid medium was extracted with 70% ethanol at 40 ° C for 12 hours, and the mixture was filtered through a vacuum evaporator (EYELA CCA- 1111, Japan). The natural and fermented natural product extracts obtained by the extraction and concentration process were subjected to disc paper diffusion method to obtain Escherichia coli coli ) K88, Salmonella typhimurium KCCM 40253, L. monocytogenes ATCC 19114 and Staphylococcus aureus KFRI 00188 and L. acidophilus PF-01, B. subtilis KCTC 3239 and S. cerevisiae KCTC 7919 (Table 3 and Fig. 2). As a result, as shown in Table 3 and FIG. 2, no distinct antibacterial activity was observed in natural products including fermented soybeans and fermented natural product extracts.

Therefore, it was found from the above results that the natural product extract and the simple fermented natural product showed a low antibacterial effect.

Strain used for the verification of antibacterial activity A L. acidophilus PF-01 B S. cerevisiae KCTC 7919 C B. subtilis KCTC 3239 D Escherichia coli K88 E Salmonella typhimurium KCCM 40253 F Staphylococcus aureus KFRI 00188 G L. monocytogenes ATCC 19114

* The unit cm indicates the diameter of the restraint.

Example 2: Lactic acid bacteria and Bacillus Efficacy  Research

As shown in Table 4 and FIG. 3, a blending ratio of soybean meal and soybean meal was prepared by adding flour, etc., 150 ml of distilled water to adjust the water content to 35%. After heat treatment at 90 ° C for 1 hour, ( L. fermentum NLRI201 and L. plantarum NLRI112), B. subtilis KCTC 3239 and yeast ( S. cerevisiae ) KCTC 7919 were each inoculated with 10% each of the natural material solid medium, For 3 days to measure microbial growth and pH change (Fig. 4).

Natural compounding ratio division Soybean meal treatment Irrigation processing Golden Treatment Patchwork Dried persimmon Soybean meal 500 250 250 250 250 Incandescent light 250 Gold 250 Changwon 250 Raw persimmon 250 500 500 500 500 500

In the case of the lactic acid bacteria, the treatment with natural material was found to be more effective than the control (soybean meal treatment) without natural material, and it was found to be 10 ⁹ -10 ¹⁰ cfu / g at 24 hours (Fig. 4A). The fermentation ability was different in the order of fermentation, fermentation, browning, golden, and fermentation. Next, when the natural product and the lactic acid bacteria were cultured, the pH was decreased from 5.0 to 4.0 and the pH was 3.88 (Fig. 4B).

Bacillus showed similar fermentation patterns (10 ⁸ -10 ⁹ cfu / g) to lactic acid bacteria, and showed the highest peak at 48 hours. When cultured with Bacillus, the pH was started at pH 5.0 and showed a slight decrease of 6.0 and maintained a pH of 5.0-5.5.

Example  3. Lactic acid bacteria and By Bacillus Solid culture  Natural material Fermented  Organic solvent extraction and concentration

100 g of the natural material fermented product cultured with lactic acid bacteria and bacillus was extracted with 250 ml of 70% ethanol at 30 ° C for 24 hours. After filtration with a Whatman No. 2 filter paper, the filtrate was concentrated under reduced pressure in a constant temperature water bath at 45 ° C using a rotary evaporator (Eyela N-1100S-W, Japan). When the amount of the concentrate reached 1/10 of the extract, the concentration was stopped and the concentrate was recovered. The antimicrobial activity of the lactic acid fermented extract concentrate was tested by using a disc diffusion assay using a paper disc (ø 8 mm).

E. coli was added to 100 ml of TSB (Tryptic Soy Broth) K88 and Salmonella typhimurium (Salmonella typhimurium ) KCCM40253 were inoculated and cultured in a 37 ° C incubator for 24 hours and diluted 100 times. A pathogenic bacterium diluted in TSA (Trytic Soy Agar) medium was sterilized with a sterilized cotton swab and sterilized with a syringe filter. Then, 80 μl, 60 μl, and 30 μl of the concentrated solution were adsorbed on a paper disk and adhered to the medium. After incubation in a 37 ° C incubator for 24 hours, the diameter of the inhibition zone (mm) was measured around the disk. The antibacterial activity of lactic acid bacteria fermented extract concentrate was found to be weak (FIG. 5).

Example 4: Changes in Lactic Acid Bacteria and Yeast During Long-term Aging of Natural Products at Low Temperatures

400 g of distilled water was mixed with 100 g of the natural product, and the mixture was eluted at 90 ° C for 2 hours and then cooled. Each of the treatments was inoculated with 5% (25 ml) of glucose and then aged at room temperature (20 to 25 ° C) for 30 days to measure the number of viable cells (LAB treatment, yeast treatment, lactic acid bacteria, Yeast treatment, Lactobacillus + 5% glucose treatment, Yeast + 5% glucose treatment, LAB + Yeast + 5% glucose treatment). The results of low-temperature organs fermentation of lactic acid bacteria or yeast were highest at log 6,7 and 7.7 cfu / g in lactic acid bacteria + yeast + 5% glucose treatment, and maintained at 10 ⁵ cfu / g or more in most treatments ).

Example 5. Selection of Acetic Acid Bacteria for Acetic Acid Fermentation

Through the gene bank, two acetic acid bacteria ( Acetobacter aceti ATCC15973, Acetobacter aceti ATCC23746) was purchased and used for the experiment. The activated strain was inoculated in 100 ml of YPD liquid medium (Yeast extract 5 g / L, peptone 3 g / L, glucose 10 g / L) and cultured for 24 hours at 30 ° C and 180 rpm. YPD liquid medium containing 0 ~ 7% alcohol was prepared and incubated at 30 ℃ and 180 rpm for 6 days to determine acetic acid content.

Total acidity was determined by taking 1 ml of sample, adding 2 ~ 3 drops of 1% phenolphthalein solution, titrating with 0.1N-NaOH, and calculating the total acidity by converting the amount of NaOH solution into acetic acid.

V: Appropriate amount (ml) of 0.1N-NaOH solution, D: Dilution factor

A: Amount of acetic acid (0.006 g) equivalent to 1 ml of 0.1 N NaOH solution, S: Amount of sample (ml)

Chosangyun of growth in YPD medium were grown about 10 ⁸ cfu / ml at 48 hours, it showed that the growth is not significantly affected in the alcohol content of 0 to 7% (Fig. 7A). However, in the case of incubation with each of acetic acid bacterium ATCC 23746 and ATCC 15973 with alcohol contents 0, 1, 3, 5, and 7% (v / v), acetic acid bacterium ATCC15973 had the highest acetic acid content at 1.62% (FIG. 7B), and the amount of acetic acid produced in the acetic acid was relatively high (FIG. 7B).

Example 6. Acetic acid fermentation using acetic acid bacteria

The acetic acid was inoculated 2% to the natural product fermented at low temperature in Example 4, and then the acetic acid content was measured at 0, 7, and 11 days while cultured at 30 DEG C and 180 rpm for 11 days. When cultured in medium containing lactic acid bacterium and glucose, the acetic acid bacteria culture showed the highest acetic acid content at 1.44% and 0.8-1.2% acetic acid at the other conditions (FIG. 8).

Example 7. Alcohol  Investigation of the antibacterial activity of fermented and fermented natural products

Agar-well diffusion assay was used to investigate the antimicrobial activity of the fermented product of the mixture including the golden, the browned and the raw persimmon produced by the first alcohol lower temperature fermentation and the second incubation cultivation. The pathogenic Escherichia coli K88, Salmonella typhimurium , KCCM40253, Staphylococuus aureus KFRI00188 and Listeria monocytogenes ATCC19114 were each inoculated in 100 ml of TSB medium and cultured at 32 DEG C and 160 rpm for 24 hours.

An antibacterial NA solid plate (1000 ml distilled water, 8 g NB, 15 g agar) was prepared. When TSB soft agar was cooled to an appropriate temperature, 600 .mu.l of pathogenic strain was added to each TSA medium, and an appropriate amount of the TSB medium was poured into the pre-hardened NA medium. When completely hardened, a hole was made in the medium layer with a diameter of 1 cm to make a cylindrical groove. 75 ~ 150 ㎕ of pathogenic strain was dispensed into the wells of the previously prepared medium, and the mixture was allowed to stand at 4 캜 for 3 hours and then cultured in a 32 캜 incubator for 24 hours.

In most treatments, the inhibitory effect against pathogenic microorganisms was clearly observed after inoculation than before the inoculation with the acetic acid bacteria (FIG. 9 and Table 5). Especially, lactic acid bacteria and yeast treatments showed no inhibitory effect against four pathogenic bacteria before the inoculation of the acetic acid bacteria.

unit; Restraining Diameter (cm)

Example 8. Primary and secondary fermenting bacteria Alcohol  Production and acetic acid production

The amount of alcohol produced by the first fermentation in the natural material medium by the yeast and the lactic acid bacterium strain was 3% after 2 weeks, and the alcohol content as a volatile substance was decreased thereafter (FIG. 10A). The secondary acetic acid fermentation by the acetic acid bacteria was 2.5% after 21 days of culture (FIG. 10B). 1 and 2 fermentation did not achieve the expected target values, but reached 90% and 6.0%, respectively (Fig. 11B and 11C), respectively, for acetic acid contents of yeast + lactic acid bacteria + 10% glucose medium at 90 and 300 days of culture. The fermented product showed the best inhibitory effect against four pathogens (FIG. 13 and Table 6). The 1st and 2nd fermentation times were the times indicated in FIGS. 10 and 11 and the temperature was at room temperature (20-25 ° C).

unit; Restraining Diameter (cm)

In addition, in order to shorten the period of long-term aging, the culture was carried out at an acetic acid fermentation temperature of 30 ° C. However, the acetic acid content was 5.2% at room temperature and higher than 3.9% at 30 ° C. (FIG.

Example 9 Fermentation Process and Prototype of Natural Products

In the present study, we finally selected natural dyes such as indigo, gold, purke, and rhizome. After mixing with distilled water, fermentation with lactic acid bacteria and yeast strains for one month or more was performed and primary alcohol fermentation was performed until the alcohol content exceeded 5%. Filter through a Whatman No.2 filter paper. After the alcohol content of the filtrate was adjusted to 5%, the acetic acid was inoculated at 2%, and the acetic acid was fermented at 20 to 25 ° C. for 3 months or more to have an acetic acid content of 5% or more.

Claims (14)

(1) fermenting a mixture containing fermented soybeans, golden, baker's yeast, and fresh persimmon with alcohol using one or more strains selected from lactic acid bacteria and yeast;
(2) fermenting the fermented alcohol fermented in step (1) with acetic acid to acetic acid; And
(3) purifying the fermented acetic acid fermented in the step (2). delete The method of claim 1, wherein the lactic acid bacteria of step (1) is selected from the group consisting of Lactobacillus acidophilus , Lactobacillus < RTI ID = 0.0 > fermentum ) and Lactobacillus planta ( Lactobacillus wherein the fermented product is at least two kinds of lactic acid bacteria selected from the group consisting of plantarum and plantarum . The method according to claim 1, wherein the yeast in step (1) is Saccharomyces cerevisiae . The method according to claim 1, wherein the alcohol fermentation in step (1) is carried out at a temperature of 20 to 25 ° C for 20 to 40 days. The method according to claim 1, wherein an additional 5 to 10% (w / v) sugar is added to the fermented product in step (1). According, chosangyun the above step (2) is acetonitrile bakteo Oh Shetty (Acetobacter aceti), a fermentation method for water disinfection, characterized in that in claim 1. The method according to claim 1, wherein the alcohol content of the alcohol fermentation product immediately before the acetic acid fermentation in step (2) is adjusted to 4 to 6% by volume. The method of claim 1, wherein the acetic acid fermentation of step (2) is performed at a temperature of 20 to 25 ° C for 90 to 300 days. The method according to claim 1,
(1) fermenting a mixture containing fermentation broth, golden, baker's yeast, and fresh persimmon by 20 to 40 days at a temperature of 20 to 25 캜 using a mixed strain of lactic acid bacteria and yeast;
(2) adjusting the alcohol content of the fermented alcohol fermented in the step (1) to 4 to 6% by volume, and then fermenting the fermented product to acetic acid at a temperature of 20 to 25 ° C for 90 to 300 days; And
(3) purifying the fermented acetic acid fermented in the step (2). A fermentation product for sterilization and disinfection produced according to the production method of any one of claims 1 and 3 to 10. A composition for sterilization and disinfection comprising the fermented product of claim 11 as an active ingredient. 13. The composition for sterilization according to claim 12, wherein the composition has antibacterial activity against a pathogenic microorganism. 14. The composition for sterilization according to claim 13, wherein the pathogenic microorganism is at least one selected from the group consisting of E. coli, Salmonella, Listeria, Staphylococcus.

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