KR101667533B1 - Medium composition comprising plant extract for culturing lactic acid bacteria and method for manufacturing thereof - Google Patents

Medium composition comprising plant extract for culturing lactic acid bacteria and method for manufacturing thereof Download PDF

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KR101667533B1
KR101667533B1 KR1020140072825A KR20140072825A KR101667533B1 KR 101667533 B1 KR101667533 B1 KR 101667533B1 KR 1020140072825 A KR1020140072825 A KR 1020140072825A KR 20140072825 A KR20140072825 A KR 20140072825A KR 101667533 B1 KR101667533 B1 KR 101667533B1
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lactic acid
acid bacteria
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lettuce
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김소영
김행란
박동식
고정숙
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Abstract

본 발명은 식물 추출물을 포함하는 유산균 배양용 배지 조성물 및 이의 제조방법에 관한 것으로, 더 상세하게는 서리태 추출물, 깻잎 추출물, 미나리 추출물 및 상추 추출물로 이루어진 군에서 선택되는 1종 이상의 추출물을 유효성분으로 포함하는 유산균 배양용 배지 조성물 및 이의 제조방법에 관한 것이다. 본 발명에 따른 유산균 배양용 배지 조성물은 천연 식물 성분을 포함하고, 그 구성이 간단하며, 유산균 증식능이 상업용 배지와 유사하다. 따라서 저렴하면서도 유산균 증식능이 뛰어난 유산균 배지 조성물을 제공할 수 있는 효과가 있다.The present invention relates to a culture medium for culturing a lactic acid bacterium comprising a plant extract and a preparation method thereof, and more particularly to a culture medium for culturing a lactic acid bacterium comprising a plant extract and one or more extracts selected from the group consisting of a safflower extract, a sesame leaf extract, And a method for producing the same. The culture medium for culturing a lactic acid bacterium according to the present invention contains natural plant components, the composition is simple, and the ability to proliferate the lactic acid bacteria is similar to a commercial medium. Therefore, there is an effect that it is possible to provide a lactic acid bacteria culture composition which is inexpensive and excellent in the ability to proliferate lactic acid bacteria.

Description

식물 추출물을 포함하는 유산균 배양용 배지 조성물 및 이의 제조방법{MEDIUM COMPOSITION COMPRISING PLANT EXTRACT FOR CULTURING LACTIC ACID BACTERIA AND METHOD FOR MANUFACTURING THEREOF}TECHNICAL FIELD [0001] The present invention relates to a culture medium for culturing a lactic acid bacterium comprising a plant extract, and a method for producing the same. BACKGROUND ART < RTI ID = 0.0 >

본 발명은 식물 추출물을 포함하는 유산균 배양용 배지 조성물 및 이의 제조방법에 관한 것으로, 더 상세하게는 서리태 추출물, 깻잎 추출물, 미나리 추출물 및 상추 추출물로 이루어진 군에서 선택되는 1종 이상의 추출물을 유효성분으로 포함하는 유산균 배양용 배지 조성물 및 이의 제조방법에 관한 것이다.
The present invention relates to a culture medium for culturing a lactic acid bacterium comprising a plant extract and a preparation method thereof, and more particularly to a culture medium for culturing a lactic acid bacterium comprising a plant extract and one or more extracts selected from the group consisting of a safflower extract, a sesame leaf extract, And a method for producing the same.

유산균은 인간의 식생활에 있어 고대로부터 이용되어 왔던 미생물의 하나로서 우리나라에서는 김치 등과 같은 발효 식품에, 서양에서는 유가공 발효 식품에 많이 이용되고 있다. 최근에는 유산균에 대한 연구가 활발히 진행되어 일반식품 뿐만 아니라 건강기능식품 및 의약품으로써 이용되는 등 그 응용범위가 넓어지고 있으며, 여기에 속하는 세균들로는 스트렙토코커스(Streptococcus)속, 페디오코코스(Pediococcus)속, 류코노스톡(Leuconostoc)속, 락토바실러스(Lactobacillus)속, 와이셀라(Weissella)속과 비피도박테리움(Bifidobacterium)속 등이 있다.Lactic acid bacteria is one of the microorganisms that have been used since ancient times in human dietary life. It is widely used in fermented foods such as kimchi in Korea and fermented foods in dairy industry in the West. In recent years, studies on lactic acid bacteria have been actively carried out, and their application range has been expanded not only as general foods but also as health functional foods and medicines. Examples of the bacteria include Streptococcus spp ., Pediococcus spp. there is, Ryu Stock Kono (Leuconostoc) genus, such as Lactobacillus (Lactobacillus), An Wai Cellar (Weissella) in the Bifidobacterium (Bifidobacterium) in.

일반적으로 유산균은 기원전부터 인간이 이용하여온 식품의 일종으로서 영양적인 가치뿐만 아니라 여러 가지 생리적인 효과가 있는 것으로 알려져 있다. 또한, 생성된 유산이 제품의 보존 기간을 늘려주며, 특유의 상쾌한 신맛을 주고, 유해 미생물에 대한 생장 억제기능을 발휘하며, 유단백질의 소화율을 높이고, 칼슘, 철, 인의 흡수를 촉진시키는 등 생유에 비하여 다양한 장점을 지고 있다.In general, lactic acid bacteria have been known to have various physiological effects as well as nutritional value as a type of foods that have been used by humans since BC. In addition, the lactic acid produced increases the shelf life of the product, gives a unique refreshing acidity, exerts a growth inhibitory function against harmful microorganisms, enhances the digestibility of milk proteins, promotes absorption of calcium, iron and phosphorus, It has a variety of advantages over the others.

현재까지 밝혀진 유산균의 건강 효과는 정장작용에 의한 설사변비 예방, 유해세균 억제로 항암 효과 및 노화 방지, 비타민 생성으로 발육촉진, 콜레스테롤 조절로 성인병 예방 및 면역력 증강 등이다. 이와 같은 유산균은 사람이나 동물의 소화관이나 수십종의 농산물에 이르기까지 자연계에 널리 분포되어 있으며, 또한 요구르트, 유산균 음료, 치즈, 발효버터, 된장, 간장, 김치, 소시지 등의 발효식품에서 유산균 제제 등의 약품 제조나 사료 첨가제에 이르기까지 적극적으로 이용되고 있다.So far, the health effects of lactic acid bacteria have been found to prevent diarrhea constipation due to the action of suicide, to inhibit harmful bacteria, to prevent cancer, to prevent aging, to stimulate growth through vitamin production, to prevent adult diseases and to improve immunity by controlling cholesterol. Such lactic acid bacteria are widely distributed in the natural world from human and animal digestive tracts to tens of kinds of agricultural products. In addition, lactic acid bacteria, etc. in fermented foods such as yogurt, lactic acid beverage, cheese, fermented butter, soybean paste, soy sauce, kimchi and sausage To the manufacture of drugs and feed additives.

유산균은 장(腸)내에서 장상피세포에 부착하여 병원균 증식을 억제하고, 면역세포로 하여금 면역 능력을 조절하는 물질을 생성시키며, 병원균과 경합하여 병원균의 증식을 억제하는 한편, 이차적으로는 항생제 치료나 외부 환경 변화에 대해 장내 세균총의 항상성을 유지하게 하는 것으로 보고되어 있다.Lactic acid bacteria adhere to intestinal epithelium in the intestine to inhibit pathogen proliferation. Immune cells produce substances that regulate immune function, compete with pathogens to inhibit the growth of pathogens, and secondary to antibiotics It has been reported to maintain the homeostasis of bacterial flora in the treatment and external environment changes.

최근 들어, 장 내 유익균의 기능, 즉 장 내의 산도를 내려 장의 운동을 촉진시켜 음식물의 소화와 영양소의 흡수를 돕고, 유해물질의 생성을 억제함과 동시에 분해하며, 비타민 및 아미노산을 합성하고, 병원균의 장관감염을 방어하며, 면역력을 높이는 등의 중요한 역할 수행에 주목하여, 유산균을 분리하여 건강기능식품이나 의약품으로서 제품화하려는 다양한 노력이 활발히 진행되고 있다.In recent years, the function of beneficial bacteria in the intestines, that is, the intestinal acidity is promoted to promote intestinal motility, thereby helping digestion of food and absorption of nutrients, inhibiting the production of harmful substances and decomposing, synthesizing vitamins and amino acids, And to enhance the immunity, and various attempts have been made to isolate lactic acid bacteria and commercialize them as health functional foods or medicines.

따라서, 이와 같은 유익한 유산균을 제품화하기 위하여 배양용 배지의 이용이 증가하고 있고, 합성 배지가 아닌 천연 추출물을 포함한 배지에 관한 연구가 활발히 진행 중이다. 천연 식물 추출물을 이용한 유산균 배양용 배지 조성물에 관한 선행특허로는 쌀뜨물 발효액을 포함하는 젖산균 배양용 배지(KR 10-2014-0018718 A), 배추 열수 추출물을 이용한 유산균 배양용 배지(KR 10-2014-0002444 A) 및 배추 폐기물을 이용한 유산균 배양용 배지(KR 10-2014-0033593 A)등이 있지만, 서리태, 미나리, 깻잎, 상추 등을 이용한 유산균 배양용 배지에 관한 연구는 활발히 이루어지지 않았다.Therefore, in order to commercialize such useful lactic acid bacterium, the use of a culture medium for culture has been increasing, and studies on a culture medium containing a natural extract, which is not a synthetic medium, are actively under way. Prior art patents relating to a culture composition for culturing a lactic acid bacterium using a natural plant extract include a culture medium for lactic acid bacteria (KR 10-2014-0018718 A) containing a rice flour fermentation broth, a culture medium for lactic acid bacteria culture using a Chinese cabbage hot water extract (KR 10-2014 -0002444 A) and a culture medium for culturing lactic acid bacteria using Chinese cabbage waste (KR 10-2014-0033593 A). However, studies on culture media for lactic acid bacteria using seaweed, parsley, sesame leaf, lettuce and the like were not actively conducted.

유산균(lactic acid bacteria)은 당질을 발효해 젖산(lactic acid)을 생성하는 세균으로서, 영양 요구성이 매우 까다로워 각종 영양소를 배합하여 만든 인공배지로 배양하여도 극미량의 한 가지 영양소만 결핍되어도 잘 자라지 않는다. 또한, 시판 중인 젖산균 전용 배양배지는 고가이어서 좀 더 저렴한 비용으로 제조가 가능한 유산균 배양용 배지의 개발이 필요한 실정이다.
Lactic acid bacteria are lactic acid-producing bacteria that ferment carbohydrates. They grow very well even if they are cultured in artificial medium containing various nutrients. Do not. In addition, commercially available lactic acid bacteria-exclusive culture medium is inexpensive and it is necessary to develop culture medium for cultivation of lactic acid bacteria that can be manufactured at a lower cost.

KR 10-2014-0002444 AKR 10-2014-0002444 A KR 10-2004-0033593 AKR 10-2004-0033593 A KR 10-2014-0018718 AKR 10-2014-0018718 A

본 발명자들은 유산균 배양용 배지 조성물에 첨가할 식물 소재에 관해 연구하던 중, 합성 배지만큼의 우수한 증식능을 보인 식물 추출물들을 발견하여 본 발명을 완성하였다.The inventors of the present invention discovered plant extracts showing superior growth potency as a synthetic medium while studying plant materials to be added to a culture medium for cultivation of lactic acid bacteria, and completed the present invention.

따라서 본 발명의 목적은 서리태 추출물, 깻잎 추출물, 미나리 추출물 및 상추 추출물로 이루어진 군에서 선택되는 1종 이상을 유효성분으로 포함하는 유산균 배양용 배지 조성물을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a culture medium for culturing a lactic acid bacterium comprising at least one selected from the group consisting of a safflower extract, a sesame leaf extract, a parsley extract and a lettuce extract as an active ingredient.

본 발명의 다른 목적은 상기 유산균 배양용 배지 조성물의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method for producing the culture medium for culturing a lactic acid bacterium.

상기 본 발명의 목적을 달성하기 위해, 본 발명은 서리태 추출물, 깻잎 추출물, 미나리 추출물 및 상추 추출물로 이루어진 군에서 선택되는 1종 이상을 유효성분으로 포함하는 유산균 배양용 배지 조성물을 제공한다.In order to accomplish the object of the present invention, there is provided a culture medium for culturing a lactic acid bacterium comprising at least one selected from the group consisting of a seaweed extract, a sesame leaf extract, a buttercup extract and a lettuce extract as an active ingredient.

상기 본 발명의 다른 목적을 달성하기 위해, 본 발명은 상기 유산균 배양용 배지 조성물의 제조방법을 제공한다.
According to another aspect of the present invention, there is provided a method of preparing a culture medium for culturing a lactic acid bacterium.

이하, 본 발명을 상세히 설명한다.
Hereinafter, the present invention will be described in detail.

본 발명의 유산균 배양용 배지 조성물은 서리태 추출물, 깻잎 추출물, 미나리 추출물 및 상추 추출물로 이루어진 군에서 선택되는 1종 이상의 추출물을 유효성분으로 포함한다.
The culture medium for culturing a lactic acid bacterium of the present invention comprises at least one extract selected from the group consisting of a safflower extract, a sesame leaf extract, a caterpillar extract, and a lettuce extract as an active ingredient.

본 발명자는 우리나라 다빈도 식품 소재 상위 42위 안에 드는 식물들의 분말로 유산균의 증식능을 관찰하였다. 관찰 대상 유산균은 락토바실러스 람노서스 지지(Lactobacillus rhamnosus GG), 락토바실러스 플랜타룸 4-25(Lactobacillus plantarum 4-25) 및 와이셀라 시바리아(Weissella cibaria JW15)로 실시하였다. 42종의 분말에서 각 균주보다 최고의 증식능을 보인 상위 10순위에 드는 식물들을 선별한 후 2균주 이상에 대해 증식능을 보이는 8종의 소재들을 정리하였는데, 서리태, 흑태, 우엉, 상추, 바나나, 배추, 미나리 및 깻잎이다(실시예 1, 표 1 및 표 3 참조).The present inventors observed the ability of the lactic acid bacteria to proliferate with the powder of plants in the upper 42nd place of the Korean food. The lactic acid bacteria to be observed were lactobacillus Lactobacillus rhamnosus GG), Lactobacillus plantarum 4-25, and Weissella cibaria JW15. The top 10 plants with the highest growth potential were selected from 42 kinds of powder, and 8 kinds of materials showing the ability to proliferate more than 2 strains were sorted out. Seedlitte, black tea, burdock, lettuce, banana, cabbage, (Example 1, Table 1 and Table 3).

상기 8종의 분말을 물 추출물, 에탄올 추출물, 산 가수분해물로 제조하여 다시 유산균 증식능을 관찰하였다. 산 가수분해물은 증식능을 보이지 않았고(표 6 참조), 물 추출물, 에탄올 추출물의 결과를 종합 분석한 결과, 합성배지인 MRS broth에서 배양한 대조군만큼 생육 촉진을 보인 서리태, 깻잎, 미나리 및 상추 4종을 최종 시료로 선발하였다(표 4 내지 표 5 참조).The 8 kinds of powders were prepared as water extract, ethanol extract and acid hydrolyzate, and the lactic acid bacterial growth ability was again observed. The acid hydrolyzate showed no growth ability (see Table 6). As a result of the comprehensive analysis of the results of the water extract and the ethanol extract, four kinds of growth promoting seaweed, sesame leaf, buttercup and lettuce were observed as compared with the control cultured in the synthetic medium MRS broth Were selected as final samples (see Tables 4 to 5).

서리태는 껍질은 검은색이지만 속이 파랗다고 하여 속청이라고도 부른다. 작물의 생육 기간이 길어서 10월경에 서리를 맞은 뒤에나 수확할 수 있으며, 서리를 맞아 가며 자란다고 하여 서리태라는 명칭이 붙여졌다. 물에 담갔을 때 잘 무르고 당도가 높아 다른 잡곡과 함께 밥에 넣어서 먹거나 떡을 만들 때 함께 넣는 등 주로 식용으로 쓰인다. It is also called cheongcheong because the shell is black but the inside is blue. Because the crops have a long growing period, they can be harvested after a frost in October, and they were named frosted because they grew up in frost. It is very good when it is dipped in water and has a high sugar content. It is used mainly for eating such as putting it in rice with other grains or putting it together when making rice cake.

일반적으로 깻잎은 넓게는 깨의 잎사귀를 모두 지칭하지만, 그 가운데서도 특히 들깨의 잎사귀를 일컫는 말로 많이 사용된다. 이러한 깻잎에는 페릴라케톤(perillaketone), 페릴알데하이드(perillaldehyde) 등의 방향성분이 들어 있어서 독특한 향기가 난다. 따라서 생선이나 고기의 비린내나 누린내를 없애는 향신료로 많이 사용되고 있다.In general, sesame leaves are widely used to refer to leaves of sesame, but among them, it is often used to refer to leaves of perilla. These leaves have aromatic fractions such as perillaketone, perillaldehyde, and so on. Therefore, it is widely used as a spice for removing fishy smell and fishy smell.

우리나라 전역에서 자생하는 미나리(Oenanthe javanica ( Blume ) DC .)는 한약명으로는 ‘수근(水芹)’ 또는 ‘수영(水英)’이라 하며, 줄기는 높이 20 ~ 50cm 정도로 자라며 속이 비어있고 밑에서 가지가 많이 갈라져 옆으로 퍼진다. 한국 원산으로 들이나 습지, 물가 근처의 습한 곳에서 흔히 자라는 다년생 초본이다. 우리나라 제주, 전남, 전북, 경북, 충남, 충북, 강원도 등지에서 야생하며 재배하기도 한다. 최근 수년간 미나리의 중금속 해독 및 수질정화기능이 과학적으로 입증되면서 하수처리장이나 축산폐수장의 수질정화물질로도 보급되고 있다. Oenanthe , a native of all over Korea, javanica ( Blume ) DC . ) Is called 'Suigin' or 'Swim' in Chinese medicine name. The stem grows to 20 ~ 50cm in height. It is empty and its branches spread from side to side. It is a perennial herbaceous tree that grows frequently in the Korean mountains, in wetlands near wetlands, and in wet places. They are cultivated wild in Jeju, Jeonnam, Jeonbuk, Gyeongbuk, Chungnam, Chungbuk, and Gangwon provinces. In recent years, as a result of scientifically proving the ability to detoxify heavy metals and purify the water quality of buttercups, it has become widely used as a water purification material in sewage treatment plants and animal wastewater fields.

상추(Lactuca sativa)는 채소로 널리 재배하는 작물로서, 줄기는 가지가 많이 갈라지고 높이가 90~120cm이며 전체에 털이 없다. 상추의 재배역사는 매우 오래됐는데, 한국에는 연대가 확실하지 않으나 중국을 거쳐 전래되었다. 현재는 한국·중국·일본·미국·영국 등 넓은 지역에서 재배되는데, 재배되는 상추는 품종이 많이 분화되어 크게 결구상추(var. capitata), 잎상추(var. crispa), 배추상추(var. longifolia), 줄기상추(var. asparagina)의 4가지 변종으로 나뉜다. 한국에서는 주로 잎상추를 심으나 최근에는 결구상추도 많이 심고, 경기도와 경상도에서 많이 재배한다.Lettuce (Lactuca sativa ) is a widely cultivated vegetable, with trunks with many branches and a height of 90-120cm and no hairs throughout. The cultivation history of lettuce has been very long. Currently in Korea, there is grown in large areas such as China, Japan and the United States, the United Kingdom, which are grown lettuce are varieties differentiated much larger envoy lettuce (var. Capitata), ipsangchu (var. Crispa), cabbage lettuce (var. Longifolia) , And stem lettuce (var. Asparagina ). In Korea, it is planted mainly with leaf lettuce, but nowadays, many lettuce plants are planted, and many are cultivated in Gyeonggi and Gyeongsang provinces.

본 발명에 따른 배지 조성물은 이에 한정되지는 않지만, 서리태 추출물, 깻잎 추출물, 미나리 추출물 및 상추 추출물로 이루어진 군에서 선택되는 1종 이상의 추출물 1 ~ 10 %(w/v), 펩톤(peptone) 0.1 ~ 2 %(w/v), 염화나트륨(NaCl) 0.1 ~ 2 %(w/v) 및 잔량의 정제수를 포함하는 것이 바람직하고, 더 바람직하게는 상기 식물 추출물 5%(w/v), 펩톤(peptone) 1%(w/v), 염화나트륨(NaCl) 0.5%(w/v)일 수 있다. 상업용 MRS 배지(Proteose Peptone No.3, Beef Extract, Yeast Extract, Dextrose, Polysorbate(Tween), Ammonium Citrate, Sodium Acetate, Magnesium Sulfate, Manganese Sulfate, Dipotassium Phosphate)는 그 구성이 복잡하고 비싸다는 단점이 있지만, 본 발명의 상기 배지 조성물은 비용이 저렴하고 구성이 매우 간단하여 제조하기 쉽다는 장점이 있다.The culture composition according to the present invention may be applied to a culture medium containing 1 ~ 10% (w / v) extract of peptone, peptone, peptone, peptone extract, (W / v), peptone (w / v), sodium chloride (NaCl) 0.1-2% (w / v) and a balance of purified water, more preferably 2% ) 1% (w / v), and sodium chloride (NaCl) 0.5% (w / v). Commercial MRS medium (Proteose Peptide No. 3, Beef Extract, Yeast Extract, Dextrose, Polysorbate (Tween), Ammonium Citrate, Sodium Acetate, Magnesium Sulfate, Manganese Sulfate, Dipotassium Phosphate) The medium composition of the present invention is advantageous in that it is inexpensive and has a very simple structure and is easy to manufacture.

본 발명의 상기 추출물은 물, 알코올 및 탄화수소계 용매로 이루어진 군으로부터 선택된 하나 이상의 용매로 추출된 것을 특징으로 한다. 물 또는 메탄올, 에탄올, 프로필알코올 또는 부틸알코올 등의 탄소수 1 내지 4의 저급알코올, 글리세린, 부틸렌글리콜 또는 프로필렌글리콜 등의 다가알코올, 메틸아세테이트, 에틸아세테이트, 아세톤, 헥산, 디에틸에테르 또는 디클로로메탄 등의 탄화수소계 용매를 단독으로 사용하거나 2종 이상 혼합하여 사용할 수 있다.The extract of the present invention is characterized in that it is extracted with at least one solvent selected from the group consisting of water, alcohol and hydrocarbon solvent. Water or lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol or butyl alcohol, polyhydric alcohol such as glycerin, butylene glycol or propylene glycol, methyl acetate, ethyl acetate, acetone, hexane, diethyl ether or dichloromethane May be used alone or in combination of two or more.

본 발명의 유산균 배양용 배지 조성물에 포함되는 상기 추출물은 이에 한정하지 않지만, 서리태 물 추출물, 미나리 에탄올 추출물, 깻잎 에탄올 추출물 및 상추 에탄올 추출물로 이루어진 군에서 선택되는 1종 이상일 수 있다. 추출용매가 서리태는 물일 때, 그리고 상추, 미나리 및 깻잎은 에탄올일 때, 높은 유산균 증식능을 보였다.The extract contained in the culture medium for culturing a lactic acid bacterium of the present invention may be at least one selected from the group consisting of a water extract of Seoritai, an extract of Ranunculus ethanol, an extract of perilla leaves, and an extract of lettuce ethanol. Extracts showed high lactic acid bacterial growth ability when the seawater was water and when lettuce, parsley and sesame leaves were ethanol.

본 발명의 배지 조성물에서 배양할 수 있는 유산균은 이에 한정되지는 않지만, 락토바실러스(Lactobacillus) 속 또는 와이셀라(Weissella) 속 유산균이 바람직하고, 바람직하게는 락토바실러스 람노서스(Lactobacillus rhamnosus), 락토바실러스 플랜타룸(Lactobacillus plantarum) 및 와이셀라 시바리아(Weissella cibaria)로 이루어진 군에서 선택되는 유산균일 수 있고, 더 바람직하게는 락토바실러스 람노서스 지지(Lactobacillus rhamnosus GG), 락토바실러스 플랜타룸 4-25(Lactobacillus plantarum 4-25), 와이셀라 시바리아 제이더블유15(Weissella cibaria JW15)가 바람직할 수 있다.Lactic acid bacteria that can be cultured in the culture medium composition of the present invention are not limited thereto, but lactic acid bacteria in the genus Lactobacillus or Weissella are preferable, and lactobacillus ( Lactobacillus) Lactobacillus rhamnosus GG, Lactobacillus plantarum , and Weissella cibaria may be selected from the group consisting of Lactobacillus rhamnosus , Lactobacillus rhamnosus , Lactobacillus plantarum and Weissella cibaria , and more preferably Lactobacillus rhamnosus GG, 4-25 ( Lactobacillus plantarum 4-25), Wisella shivaria JW 15 cibaria JW15) may be preferred.

본 발명에 따른 유산균 배양용 배지 조성물은 (a) 서리태, 깻잎, 미나리 및 상추로 이루어진 군에서 선택되는 1종 이상의 추출물을 제조하는 단계; 및 (b) 상기 (a)단계에서 제조된 추출물 1 ~ 10%(w/v), 펩톤 0.1 ~ 2 %(w/v), 염화나트륨 0.1 ~ 2 %(w/v) 및 정제수를 혼합하는 단계를 포함하는 제조방법에 의해 제조된다.
The culture medium for culturing a lactic acid bacteria according to the present invention comprises the steps of: (a) preparing one or more extracts selected from the group consisting of seaweed, sesame leaf, parsley, and lettuce; And (b) mixing 1 to 10% (w / v) of the extract prepared in step (a), 0.1 to 2% (w / v) of peptone, 0.1 to 2% (w / v) ≪ / RTI >

(a) 서리태, 깻잎, 미나리 및 상추의 추출물을 제조하는 단계(a) preparing an extract of edible leaves, sesame leaves, parsley and lettuce

상기 (a)단계의 추출물은 이에 한정되지는 않지만, 물, 알코올 및 탄화수소계 용매로 이루어진 군으로부터 선택된 하나 이상의 용매로 추출하는 것이 바람직하다. 상기 용매에 관한 설명은 상기 배지 조성물에 관해 기재한 바와 동일하다.The extract of step (a) is preferably extracted with at least one solvent selected from the group consisting of water, alcohol, and hydrocarbon-based solvents. The description of the solvent is the same as described for the above-mentioned medium composition.

상기 추출물을 제조 시, 추출용매는 각 식물 분말의 10~30배(v/w)로 넣어서 추출을 한다. 상기 추출물은 이에 한정되지 않지만, 서리태 물 추출물, 미나리 에탄올 추출물, 깻잎 에탄올 추출물 및 상추 에탄올 추출물일 수 있다.
When preparing the above extract, the extraction solvent is added by 10 to 30 times (v / w) of each plant powder. The extract may be, but is not limited to, a water extract of Seoritai, an extract of Ranunculus ethanol, an ethanol extract of perilla leaves, and an ethanol extract of lettuce.

(b) 상기 (a)단계에서 제조된 4가지 추출물 중 선택되는 하나 이상의 추출물 1 ~ 10%(w/v), 펩톤 0.1 ~ 2 %(w/v), 염화나트륨 0.1 ~ 2 %(w/v) 및 정제수를 혼합하는 단계(b) 1 to 10% (w / v), 0.1 to 2% (w / v) of peptone, 0.1 to 2% (w / v) of sodium chloride selected from the four or more extracts selected from the four extracts prepared in step (a) ) And purified water

상기 (b) 단계는 본 발명의 식물 추출물을 포함하는 펩톤 배지를 제조하는 과정이다. 상기 배지를 제조하는 일례는 본 발명의 실험예 1에 기재하였다. 상업용 배지에 비해 구성이 간단하고 비용이 저렴하다는 것을 알 수 있다.
The step (b) is a process for preparing a peptone medium containing the plant extract of the present invention. An example of producing the above medium is described in Experimental Example 1 of the present invention. It can be seen that the composition is simpler and less expensive than the commercial medium.

상기와 같이, 본 발명에 따른 유산균 배양용 배지 조성물은 천연 식물 성분을 포함하고, 그 구성이 간단하며, 유산균 증식능이 상업용 배지와 유사하다. 따라서 저렴하면서도 유산균 증식능이 뛰어난 유산균 배지 조성물을 제공할 수 있는 효과가 있다.
As described above, the culture medium for culturing a lactic acid bacterium according to the present invention contains natural plant components, the composition is simple, and the ability to proliferate the lactic acid bacteria is similar to that of a commercial medium. Therefore, there is an effect that it is possible to provide a lactic acid bacteria culture composition which is inexpensive and excellent in the ability to proliferate lactic acid bacteria.

도 1은 각 식물의 물 추출물을 첨가한 배지에서 Lb. rhamnosus GG의 증식률을 나타낸다.
도 2는 각 식물의 물 추출물을 첨가한 배지에서 Lb. plantarum 4-25의 증식률을 나타낸다.
도 3은 각 식물의 물 추출물을 첨가한 배지에서 W. cibaria JW15의 증식률을 나타낸다.
도 4는 각 식물의 에탄올 추출물을 첨가한 배지에서 Lb. rhamnosus GG의 증식률을 나타낸다.
도 5는 각 식물의 에탄올 추출물을 첨가한 배지에서 Lb. plantarum 4-25의 증식률을 나타낸다.
도 6은 각 식물의 에탄올 추출물을 첨가한 배지에서 W. cibaria JW15의 증식률을 나타낸다.Fig. 1 is a graph showing the effect of Lb. rhamnosus GG.
Fig. 2 is a graph showing the effect of Lb. plantarum 4-25.
Fig. 3 shows the growth rate of W. cibaria JW15 in medium supplemented with water extract of each plant.
Fig. 4 is a graph showing the effect of Lb. rhamnosus GG.
Fig. 5 is a graph showing the effect of Lb. plantarum 4-25.
Fig. 6 shows the growth rate of W. cibaria JW15 in the medium supplemented with the ethanol extract of each plant.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명 하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

실시예 1. 유산균 증식촉진 소재 선별Example 1. Selection of Promoting Lactic Acid Bacteria Promoting Material

우리나라 다빈도 식품 소재 상위 42위 내의 채소류, 과일류, 전분류, 곡류, 두류에 속하는 42종의 식물들을 동결건조 시켜 분쇄하여 분말화하였다. 그 후, 상기 각 식물들이 유산균 증식을 촉진하기 알아보기 위해 락토바실러스 람노서스 지지(Lactobacillus rhamnosus GG), 락토바실러스 플랜타룸 4-25(Lactobacillus plantarum 4-25/기탁번호:KACC 91936P) 및 와이셀라 시바리아(Weissella cibaria JW15/기탁번호: KACC 91811P)의 증식정도를 관찰하였다.
Forty - two plants belonging to the top 42 fruits, fruits, whole grains, grains and beans in Korea were prepared by freeze - drying and pulverized. Lactobacillus rhamnosus GG, Lactobacillus plantarum 4-25 (accession number: KACC 91936P), and Lactobacillus rhamnosus GG ( Lactobacillus rhamnosus GG) were used to investigate the promotion of lactic acid bacteria growth, ( Weissella cibaria JW15 / accession number: KACC 91811P).

상기 42종의 동결건조분말 시료 1g을 각각 10mL의 펩톤수(펩톤 1%(w/v), NaCl 0.5%(w/v), pH7.2)에 넣은 후, 상기 세 균주(OD660nm=0.5, 1%)를 37℃에서 24시간 동안 증균 배양(shaking incubator)하였다. 배양액 0.1mL을 취하여 MRS 아가(agar)에 접종하여 37℃에서 0, 24, 48시간 배양 후 생성된 집략 계수를 2 반복 실시하였다. 결과는 하기 표 1 및 표 2에 표시하였다.Was placed in 10mL of the lyophilized powder can peptone 1g sample of the 42 kinds, respectively (peptone 1% (w / v), NaCl 0.5% (w / v), pH7.2), the three strains (OD 660nm = 0.5 , 1%) was incubated at 37 ° C for 24 hours in a shaking incubator. 0.1 mL of the culture was inoculated into MRS agar and incubated at 37 ° C for 0, 24, and 48 hours. The results are shown in Tables 1 and 2 below.

곡류, 과일류, 전분류 및 두류 식품의 유산균 촉진능 비교 결과Comparison of lactic acid bacteria promoting ability of cereals, fruits, 식품군Food group 식품명Food name 생균수 (log CFU/㎖)Number of viable cells (log CFU / ml) Lactobacillus rhamnosus GG Lactobacillus rhamnosus GG Lactobacillus plantarum 4-25 Lactobacillus plantarum 4-25 Weissella cibaria
JW15 Weissella cibaria
JW15 0h0h 24h24h 48h48h 0h0h 24h24h 48h48h 0h0h 24h24h 48h48h 곡류Cereal 흑미Black rice 6.1±0.16.1 ± 0.1 6.6±0.56.6 ± 0.5 6.4±0.66.4 ± 0.6 6.8±0.16.8 ± 0.1 8.7±0.18.7 ± 0.1 8.2±0.18.2 ± 0.1 6.1±0.06.1 ± 0.0 8.4±0.28.4 ± 0.2 7.3±0.47.3 ± 0.4 찹쌀Glutinous rice 6.0±0.16.0 ± 0.1 7.1±0.17.1 ± 0.1 7.0±0.17.0 ± 0.1 7.6±0.07.6 ± 0.0 9.0±0.29.0 ± 0.2 8.4±0.28.4 ± 0.2 5.6±0.75.6 ± 0.7 8.1±0.28.1 ± 0.2 6.1±0.26.1 ± 0.2 현미Brown rice 5.9±0.25.9 ± 0.2 6.8±0.36.8 ± 0.3 6.5±0.46.5 ± 0.4 6.6±0.06.6 ± 0.0 8.4±0.18.4 ± 0.1 8.2±0.38.2 ± 0.3 5.6±0.75.6 ± 0.7 8.4±0.88.4 ± 0.8 4.4±0.54.4 ± 0.5 차조Original 6.0±0.36.0 ± 0.3 6.9±0.56.9 ± 0.5 7.0±0.47.0 ± 0.4 6.7±0.06.7 ± 0.0 8.7±0.18.7 ± 0.1 8.5±0.08.5 ± 0.0 6.1±0.06.1 ± 0.0 7.2±0.77.2 ± 0.7 5.8±0.35.8 ± 0.3 겉보리Crest 5.7±0.75.7 ± 0.7 8.1±0.18.1 ± 0.1 7.3±0.27.3 ± 0.2 6.7±0.16.7 ± 0.1 8.6±0.18.6 ± 0.1 8.6±0.18.6 ± 0.1 6.1±0.06.1 ± 0.0 8.3±0.08.3 ± 0.0 6.9±0.36.9 ± 0.3 수수Sorghum 6.4±0.36.4 ± 0.3 8.2±0.28.2 ± 0.2 7.4±0.37.4 ± 0.3 7.3±0.07.3 ± 0.0 8.6±0.18.6 ± 0.1 8.3±0.08.3 ± 0.0 6.1±0.06.1 ± 0.0 8.4±0.28.4 ± 0.2 6.8±0.06.8 ± 0.0 도정찹쌀Rice glutinous rice 6.0±0.16.0 ± 0.1 6.3±0.46.3 ± 0.4 6.3±0.56.3 ± 0.5 6.8±0.16.8 ± 0.1 8.9±0.08.9 ± 0.0 6.9±0.16.9 ± 0.1 6.1±0.06.1 ± 0.0 7.9±0.17.9 ± 0.1 7.1±0.07.1 ± 0.0 백미White rice 5.9±0.25.9 ± 0.2 6.2±0.16.2 ± 0.1 6.3±0.26.3 ± 0.2 7.5±0.07.5 ± 0.0 9.1±0.09.1 ± 0.0 8.0±0.18.0 ± 0.1 5.6±0.75.6 ± 0.7 8.3±0.18.3 ± 0.1 7.6±0.07.6 ± 0.0 과일류Fruit 사과Apple 5.4±1.15.4 ± 1.1 7.8±0.77.8 ± 0.7 7.7±0.27.7 ± 0.2 7.6±0.07.6 ± 0.0 8.9±0.18.9 ± 0.1 8.7±0.08.7 ± 0.0 6.2±0.06.2 ± 0.0 6.9±0.76.9 ± 0.7 4.8±1.14.8 ± 1.1 바나나banana 6.5±0.36.5 ± 0.3 8.5±0.28.5 ± 0.2 8.3±0.18.3 ± 0.1 7.5±0.07.5 ± 0.0 9.3±0.09.3 ± 0.0 9.2±0.09.2 ± 0.0 6.2±0.06.2 ± 0.0 7.1±0.17.1 ± 0.1 5.8±0.25.8 ± 0.2 포도grape 5.9±0.25.9 ± 0.2 6.0±0.46.0 ± 0.4 6.4±0.36.4 ± 0.3 6.7±0.06.7 ± 0.0 8.7±0.08.7 ± 0.0 8.1±0.38.1 ± 0.3 5.6±0.85.6 ± 0.8 4.7±0.54.7 ± 0.5 4.0±0.04.0 ± 0.0 귤tangerine 5.9±0.25.9 ± 0.2 6.5±0.26.5 ± 0.2 6.0±1.16.0 ± 1.1 6.8±0.16.8 ± 0.1 8.7±0.08.7 ± 0.0 8.4±0.18.4 ± 0.1 6.2±0.06.2 ± 0.0 6.4±0.26.4 ± 0.2 5.9±0.35.9 ± 0.3 서양배Western ship 5.4±1.15.4 ± 1.1 7.1±1.47.1 ± 1.4 8.2±0.18.2 ± 0.1 7.6±0.07.6 ± 0.0 9.3±0.09.3 ± 0.0 8.6±0.18.6 ± 0.1 6.2±0.06.2 ± 0.0 7.6±0.47.6 ± 0.4 6.9±0.66.9 ± 0.6 수박watermelon 6.1±0.06.1 ± 0.0 8.0±0.38.0 ± 0.3 7.2±0.17.2 ± 0.1 7.5±0.07.5 ± 0.0 9.2±0.19.2 ± 0.1 8.7±0.08.7 ± 0.0 5.7±1.05.7 ± 1.0 7.5±0.47.5 ± 0.4 5.4±0.35.4 ± 0.3 전분류Former classification 감자potato 6.8±0.06.8 ± 0.0 7.7±0.17.7 ± 0.1 7.7±0.17.7 ± 0.1 6.8±0.06.8 ± 0.0 8.9±0.38.9 ± 0.3 8.7±0.18.7 ± 0.1 6.8±0.46.8 ± 0.4 8.2±0.08.2 ± 0.0 6.8±0.76.8 ± 0.7 고구마sweet potato 6.1±0.06.1 ± 0.0 8.1±0.38.1 ± 0.3 7.6±0.07.6 ± 0.0 7.5±0.07.5 ± 0.0 9.3±0.09.3 ± 0.0 8.8±0.28.8 ± 0.2 6.8±0.46.8 ± 0.4 8.6±0.48.6 ± 0.4 6.8±0.26.8 ± 0.2 두류Beetle 흑태Black 5.1±1.75.1 ± 1.7 8.7±0.28.7 ± 0.2 8.5±0.38.5 ± 0.3 6.6±0.06.6 ± 0.0 9.5±0.09.5 ± 0.0 9.0±0.19.0 ± 0.1 6.6±0.06.6 ± 0.0 9.0±0.09.0 ± 0.0 8.2±0.58.2 ± 0.5 서리태The 5.1±1.75.1 ± 1.7 8.7±0.28.7 ± 0.2 8.4±0.18.4 ± 0.1 7.6±0.07.6 ± 0.0 9.3±0.09.3 ± 0.0 9.0±0.09.0 ± 0.0 5.8±1.05.8 ± 1.0 8.7±0.18.7 ± 0.1 8.0±0.08.0 ± 0.0

채소류 식품의 유산균 촉진능 비교 결과Comparison of lactic acid bacteria promoting ability of vegetable foods 식품군Food group 식품명Food name 생균수 (log CFU/㎖)Number of viable cells (log CFU / ml) Lactobacillus rhamnosus GG Lactobacillus rhamnosus GG Lactobacillus plantarum 4-25 Lactobacillus plantarum 4-25 Weissella cibaria
JW15 Weissella cibaria
JW15 0h0h 24h24h 48h48h 0h0h 24h24h 48h48h 0h0h 24h24h 48h48h 채소류Vegetables 고사리Bracken 6.2±0.06.2 ± 0.0 8.0±0.18.0 ± 0.1 7.6±0.17.6 ± 0.1 7.5±0.07.5 ± 0.0 9.3±0.09.3 ± 0.0 8.4±0.08.4 ± 0.0 6.8±0.46.8 ± 0.4 8.2±0.38.2 ± 0.3 7.3±1.17.3 ± 1.1 우엉burdock 6.1±0.06.1 ± 0.0 8.3±0.18.3 ± 0.1 9.0±0.09.0 ± 0.0 7.5±0.07.5 ± 0.0 9.6±0.19.6 ± 0.1 8.9±0.08.9 ± 0.0 6.7±0.26.7 ± 0.2 8.6±0.18.6 ± 0.1 7.4±0.57.4 ± 0.5 양배추cabbage 6.4±0.06.4 ± 0.0 8.3±0.18.3 ± 0.1 7.5±0.07.5 ± 0.0 6.7±0.16.7 ± 0.1 9.0±0.09.0 ± 0.0 8.6±0.28.6 ± 0.2 6.8±0.46.8 ± 0.4 7.4±0.37.4 ± 0.3 5.4±0.55.4 ± 0.5 당근carrot 6.2±0.06.2 ± 0.0 8.3±0.28.3 ± 0.2 8.5±0.08.5 ± 0.0 7.6±0.07.6 ± 0.0 9.2±0.19.2 ± 0.1 8.7±0.18.7 ± 0.1 6.7±0.26.7 ± 0.2 7.5±0.27.5 ± 0.2 6.7±0.26.7 ± 0.2 배추cabbage 6.2±0.06.2 ± 0.0 8.4±0.28.4 ± 0.2 7.5±0.07.5 ± 0.0 7.5±0.07.5 ± 0.0 9.4±0.19.4 ± 0.1 7.5±0.37.5 ± 0.3 6.8±0.46.8 ± 0.4 7.5±0.87.5 ± 0.8 6.2±0.36.2 ± 0.3 부추chives 6.3±0.26.3 ± 0.2 8.0±0.18.0 ± 0.1 7.6±0.07.6 ± 0.0 7.6±0.07.6 ± 0.0 9.2±0.09.2 ± 0.0 8.6±0.08.6 ± 0.0 6.8±0.16.8 ± 0.1 8.0±0.68.0 ± 0.6 7.5±0.37.5 ± 0.3 쑥갓Chestnut 6.4±0.06.4 ± 0.0 8.1±0.18.1 ± 0.1 7.3±0.17.3 ± 0.1 6.7±0.06.7 ± 0.0 8.9±0.08.9 ± 0.0 8.6±0.08.6 ± 0.0 6.8±0.46.8 ± 0.4 8.2±0.38.2 ± 0.3 7.7±0.07.7 ± 0.0 오이cucumber 6.2±0.06.2 ± 0.0 8.2±0.28.2 ± 0.2 7.7±0.07.7 ± 0.0 7.5±0.17.5 ± 0.1 9.4±0.09.4 ± 0.0 8.1±0.58.1 ± 0.5 6.8±0.46.8 ± 0.4 7.2±0.17.2 ± 0.1 5.9±0.25.9 ± 0.2 마늘garlic 6.5±0.06.5 ± 0.0 7.5±0.17.5 ± 0.1 7.1±0.17.1 ± 0.1 7.4±0.07.4 ± 0.0 9.0±0.09.0 ± 0.0 8.6±0.08.6 ± 0.0 6.9±0.36.9 ± 0.3 8.2±0.58.2 ± 0.5 7.6±0.37.6 ± 0.3 생강ginger 6.1±0.06.1 ± 0.0 4.4±0.14.4 ± 0.1 4.1±0.14.1 ± 0.1 7.6±0.07.6 ± 0.0 9.2±0.09.2 ± 0.0 7.4±0.07.4 ± 0.0 6.7±0.26.7 ± 0.2 5.1±0.65.1 ± 0.6 0.0±0.00.0 ± 0.0 고추pepper 6.0±0.06.0 ± 0.0 8.0±0.08.0 ± 0.0 7.3±0.17.3 ± 0.1 7.6±0.07.6 ± 0.0 9.2±0.09.2 ± 0.0 8.6±0.18.6 ± 0.1 6.7±0.26.7 ± 0.2 7.5±0.17.5 ± 0.1 6.1±0.76.1 ± 0.7 피망pimento 6.0±0.06.0 ± 0.0 7.8±0.07.8 ± 0.0 7.4±0.27.4 ± 0.2 7.3±0.07.3 ± 0.0 8.7±0.18.7 ± 0.1 8.5±0.18.5 ± 0.1 6.9±0.36.9 ± 0.3 7.4±0.17.4 ± 0.1 6.0±0.66.0 ± 0.6 풋고추Green pepper 6.6±0.06.6 ± 0.0 7.8±0.17.8 ± 0.1 7.6±0.07.6 ± 0.0 7.5±0.07.5 ± 0.0 9.4±0.19.4 ± 0.1 9.0±0.09.0 ± 0.0 6.7±0.26.7 ± 0.2 7.8±0.37.8 ± 0.3 7.0±0.97.0 ± 0.9 상추Lettuce 6.5±0.06.5 ± 0.0 8.4±0.08.4 ± 0.0 8.6±0.18.6 ± 0.1 7.5±0.07.5 ± 0.0 9.2±0.09.2 ± 0.0 9.1±0.09.1 ± 0.0 6.7±0.26.7 ± 0.2 8.5±0.48.5 ± 0.4 7.7±0.47.7 ± 0.4 숙주
나물host
Herbs 6.8±0.06.8 ± 0.0 7.6±0.07.6 ± 0.0 7.4±0.17.4 ± 0.1 7.5±0.07.5 ± 0.0 8.9±0.28.9 ± 0.2 8.4±0.18.4 ± 0.1 6.8±0.16.8 ± 0.1 8.2±0.18.2 ± 0.1 7.5±0.57.5 ± 0.5 양파onion 5.6±0.05.6 ± 0.0 7.8±0.27.8 ± 0.2 8.0±0.58.0 ± 0.5 7.5±0.07.5 ± 0.0 9.2±0.09.2 ± 0.0 8.6±0.28.6 ± 0.2 6.7±0.26.7 ± 0.2 7.5±0.27.5 ± 0.2 5.7±0.55.7 ± 0.5 깻잎Sesame 6.5±0.06.5 ± 0.0 8.0±0.18.0 ± 0.1 7.5±0.17.5 ± 0.1 7.0±0.17.0 ± 0.1 9.0±0.09.0 ± 0.0 8.9±0.18.9 ± 0.1 6.8±0.46.8 ± 0.4 8.1±0.38.1 ± 0.3 7.5±0.47.5 ± 0.4 무radish 6.6±0.06.6 ± 0.0 7.9±0.07.9 ± 0.0 7.6±0.07.6 ± 0.0 6.7±0.16.7 ± 0.1 8.7±0.28.7 ± 0.2 8.6±0.08.6 ± 0.0 6.9±0.36.9 ± 0.3 6.6±0.36.6 ± 0.3 4.2±0.34.2 ± 0.3 홍고추Red pepper 6.5±0.06.5 ± 0.0 8.1±0.58.1 ± 0.5 7.6±0.07.6 ± 0.0 6.7±0.06.7 ± 0.0 9.0±0.09.0 ± 0.0 8.8±0.08.8 ± 0.0 6.7±0.26.7 ± 0.2 7.4±0.17.4 ± 0.1 6.7±0.36.7 ± 0.3 콩나물Bean sprouts 6.1±0.06.1 ± 0.0 8.0±0.38.0 ± 0.3 7.5±0.17.5 ± 0.1 7.6±0.07.6 ± 0.0 9.2±0.09.2 ± 0.0 8.9±0.08.9 ± 0.0 6.8±0.16.8 ± 0.1 8.2±0.08.2 ± 0.0 7.2±0.77.2 ± 0.7 시금치spinach 6.2±0.16.2 ± 0.1 7.3±0.07.3 ± 0.0 7.4±0.07.4 ± 0.0 6.9±0.16.9 ± 0.1 8.7±0.18.7 ± 0.1 8.5±0.08.5 ± 0.0 6.9±0.46.9 ± 0.4 8.5±0.58.5 ± 0.5 6.9±0.36.9 ± 0.3 미나리Parsley 6.2±0.06.2 ± 0.0 8.3±0.18.3 ± 0.1 7.7±0.17.7 ± 0.1 7.6±0.07.6 ± 0.0 9.3±0.19.3 ± 0.1 8.7±0.08.7 ± 0.0 6.7±0.26.7 ± 0.2 8.3±0.38.3 ± 0.3 7.5±0.77.5 ± 0.7 대파Green onion 5.9±0.05.9 ± 0.0 8.2±0.18.2 ± 0.1 8.0±0.68.0 ± 0.6 6.5±0.26.5 ± 0.2 8.5±0.08.5 ± 0.0 8.6±0.08.6 ± 0.0 6.7±0.26.7 ± 0.2 7.8±0.17.8 ± 0.1 6.0±0.66.0 ± 0.6 애호박squash 6.3±0.06.3 ± 0.0 8.3±0.48.3 ± 0.4 8.6±0.18.6 ± 0.1 7.4±0.07.4 ± 0.0 8.7±0.08.7 ± 0.0 8.6±0.08.6 ± 0.0 6.9±0.36.9 ± 0.3 7.3±0.47.3 ± 0.4 5.4±0.25.4 ± 0.2

상기 표 1 및 표 2의 결과에서 3균주에 대한 각각의 상위 10순위를 선정 후 중복성 검토를 통해 8종 우수 소재를 선발하였다. 선정된 8종의 소재는 하기 표 3에 표시하였다.
From the results of Tables 1 and 2, the top 10 ranks of the three strains were selected, and the eight excellent materials were selected through redundancy examination. The selected eight kinds of materials are shown in Table 3 below.

선정된 8종 분말의 증식능Potency of selected 8 kinds of powder 식품명Food name Lb. rhamnosus GG Lb. rhamnosus GG W.cibaria
JW15 W. cibaria
JW15 Lb.
plantarum 4-25 Lb.
plantarum 4-25 선정기준
(24시간)Selection Criteria
(24 hours) 서리태(Seoritae)Seoritae ○○ ○○ ○○ 3 균주에 대한 증식 촉진 소재Propagation promoting material for 3 strains 흑태(Heuktae)Heuktae ○○ ○○ ○○ 우엉(Burdock)Burdock ○○ ○○ ○○ 상추(Lettuce)Lettuce ○○ ○○ ○○ 바나나(Banana)Banana ○○ ○○ ○○ 배추(Chinese cabbage)Chinese cabbage ○○ ○○ 2 균주에 대한 증식 촉진 소재Propagation promoting material for 2 strains 미나리(Water dropwort)Water dropwort ○○ ○○ 깻잎(Perilla leaves)Perilla leaves ○○ ○○

실시예Example 2. 추출용매별 추출물의 제조 2. Preparation of Extract Solvent Extract

실시예Example 2-1. 물 및 에탄올 추출물 제조 2-1. Preparation of water and ethanol extract

상기 표 3의 8종 식물 분말 10g에 증류수와 에탄올(94%)를 각각 20배(40mL)를 가해 교반 추출(200rpm, 25℃, 24시간)하고, 와트만(Whatman) No.3 여과지로 여과한 후 회전진공농축기(40℃)를 이용하여 용매를 제거하여 물 추출물 및 에탄올 추출물을 제조하였다.
Twenty times (40 mL) of distilled water and ethanol (94%) were added to 10 g of the 8 kinds of plant powders in Table 3, followed by stirring extraction (200 rpm, 25 캜, 24 hours), filtration with Whatman No. 3 filter paper After that, the solvent was removed using a rotary vacuum concentrator (40 ° C) to prepare a water extract and an ethanol extract.

실시예Example 2-2. 산  2-2. mountain 가수분해물Hydrolyzate 제조 Produce

상기 표 3의 8종 식물 분말 10g에 6N HCl을 1%(w/v) 농도로 100mL 처리하고, 오토클레이브(autoclave)를 이용하여 121℃, 5분 동안 반응시켰다. 가수분해물을 여과지(No.2, Adventec, Kyoto, Japan)를 사용하여 여과한 후, 잔사가 남아있는 여과지를 105℃ 건조 오븐(dry oven)에서 24시간 동안 건조하여 산 가수분해물을 회수하였다.10 g of 8 kinds of plant powders in Table 3 were treated with 100 ml of 6N HCl at a concentration of 1% (w / v) and reacted at 121 ° C for 5 minutes using an autoclave. The hydrolyzate was filtered using a filter paper (No. 2, Adventec, Kyoto, Japan), and the remaining filter paper was dried in a dry oven at 105 ° C for 24 hours to recover the acid hydrolyzate.

실험예Experimental Example 1. 추출물의 유산균 증식 촉진 비교 1. Comparison of promotion of lactic acid bacteria growth of extract

펩톤수(펩톤 1%(w/v), NaCl 0.5%(w/v), pH7.2) 10mL에 실시예 2에서 제조한 각 추출물(고형분 함량이 50mg/mL)을 각각 0.5g씩 가하여 펩톤수 배지에 균질하게 녹인 후, 실시예 1에서 사용한 3가지 균주가 각각 들어있는 시험균액(OD660nm=0.5) 0.05mL을 접종하여 37℃에서 72시간 동안 배양하였다. 균의 증식정도는 분광광도계(spectrophotometer)를 이용하여 660nm에서 시간별(0, 24, 48, 72 hr)로 측정하였다. 액상배지 MRS 브로스(MRS broth, Difco)에 균주 배양한 것을 양성대조군, 본 발명의 추출물을 추가하지 않은 펩톤수에서 균주 배양한 것을 음성 대조군으로 사용하였다. 측정 결과는 하기 표 4 내지 표 6에 기재하였다.0.5 g of each extract (solid content 50 mg / mL) prepared in Example 2 was added to 10 mL of peptone water (peptone 1% (w / v), NaCl 0.5% (w / v), pH 7.2) 0.05 mL of a test solution (OD 660 nm = 0.5) containing each of the three strains used in Example 1 was inoculated and cultured at 37 ° C for 72 hours. The degree of proliferation of the bacteria was measured at 660 nm (0, 24, 48, 72 hr) using a spectrophotometer. A strain prepared by culturing the strain in a liquid medium MRS broth (Difco) was used as a positive control, and a strain was cultured in a number of peptone not containing the extract of the present invention as a negative control. The measurement results are shown in Tables 4 to 6 below.

물 추출물의 유산균 촉진능 비교 결과Comparison result of lactic acid bacteria promoting ability of water extract 식품의 물 추출물Water extract of food 시간(h)Time (h) 증식률(660nm에서의 흡광도)Growth rate (absorbance at 660 nm) Lb . rhamnosus GG Lb. rhamnosus GG Lb . plantarum 4-25 Lb. plantarum 4-25 W. cibaria JW15 W. cibaria JW15 MRS broth (대조군)MRS broth (control) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.6±0.10.6 ± 0.1 0.8±0.00.8 ± 0.0 0.9±0.00.9 ± 0.0 1212 1.4±0.01.4 ± 0.0 1.5±0.01.5 ± 0.0 1.3±0.01.3 ± 0.0 2424 1.5±0.01.5 ± 0.0 1.5±0.01.5 ± 0.0 1.3±0.01.3 ± 0.0 4848 1.5±0.01.5 ± 0.0 1.5±0.01.5 ± 0.0 1.3±0.01.3 ± 0.0 Peptone water
(펩톤수)Peptone water
(Number of peptones) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Heoktae
(흑태)Heoktae
(Black) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 1.0±0.01.0 ± 0.0 1.0±0.01.0 ± 0.0 0.5±0.00.5 ± 0.0 1212 1.0±0.01.0 ± 0.0 1.0±0.01.0 ± 0.0 0.7±0.00.7 ± 0.0 2424 1.0±0.01.0 ± 0.0 1.1±0.01.1 ± 0.0 0.6±0.00.6 ± 0.0 4848 1.0±0.01.0 ± 0.0 1.1±0.01.1 ± 0.0 0.6±0.00.6 ± 0.0 SeoritaeSeoritae
(( 서리태The )) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 1.0±0.01.0 ± 0.0 1.0±0.01.0 ± 0.0 1.1±0.01.1 ± 0.0 1212 1.1±0.01.1 ± 0.0 1.1±0.01.1 ± 0.0 1.2±0.01.2 ± 0.0 2424 1.2±0.01.2 ± 0.0 1.4±0.01.4 ± 0.0 1.2±0.01.2 ± 0.0 4848 1.1±0.01.1 ± 0.0 1.4±0.01.4 ± 0.0 1.2±0.01.2 ± 0.0 Burdock
(우엉)Burdock
(burdock) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.1±0.10.1 ± 0.1 0.1±0.00.1 ± 0.0 1212 0.2±0.00.2 ± 0.0 0.5±0.00.5 ± 0.0 0.4±0.00.4 ± 0.0 2424 0.6±0.00.6 ± 0.0 0.7±0.00.7 ± 0.0 0.6±0.00.6 ± 0.0 4848 0.7±0.00.7 ± 0.0 0.9±0.00.9 ± 0.0 0.6±0.00.6 ± 0.0 LettuceLettuce
(상추)(Lettuce) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.3±0.00.3 ± 0.0 0.3±0.00.3 ± 0.0 0.2±0.00.2 ± 0.0 1212 0.4±0.00.4 ± 0.0 0.5±0.00.5 ± 0.0 0.5±0.00.5 ± 0.0 2424 0.6±0.00.6 ± 0.0 0.9±0.00.9 ± 0.0 1.0±0.01.0 ± 0.0 4848 0.7±0.00.7 ± 0.0 0.9±0.00.9 ± 0.0 0.9±0.00.9 ± 0.0 WaterWater dropwortdropwort
(미나리)(Buttercup) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.1±0.00.1 ± 0.0 0.1±0.00.1 ± 0.0 0.1±0.00.1 ± 0.0 1212 0.1±0.00.1 ± 0.0 0.5±0.00.5 ± 0.0 0.3±0.00.3 ± 0.0 2424 0.5±0.00.5 ± 0.0 1.0±0.01.0 ± 0.0 0.9±0.00.9 ± 0.0 4848 0.7±0.00.7 ± 0.0 1.1±0.01.1 ± 0.0 1.1±0.01.1 ± 0.0 PerillaPerilla leavesleaves
(깻잎)(Sesame) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.1±0.00.1 ± 0.0 0.5±0.00.5 ± 0.0 0.2±0.00.2 ± 0.0 2424 0.8±0.00.8 ± 0.0 1.0±0.01.0 ± 0.0 0.9±0.00.9 ± 0.0 4848 1.0±0.01.0 ± 0.0 1.1±0.01.1 ± 0.0 1.0±0.01.0 ± 0.0 Chinese cabbage
(배추)Chinese cabbage
(cabbage) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.1±0.00.1 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.1±0.00.1 ± 0.0 0.5±0.00.5 ± 0.0 0.2±0.00.2 ± 0.0 2424 0.6±0.00.6 ± 0.0 0.8±0.00.8 ± 0.0 0.8±0.00.8 ± 0.0 4848 0.8±0.00.8 ± 0.0 0.9±0.00.9 ± 0.0 0.9±0.00.9 ± 0.0 Banana
(바나나)Banana
(banana) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.1±0.00.1 ± 0.0 0.1±0.00.1 ± 0.0 0.1±0.00.1 ± 0.0 1212 0.1±0.00.1 ± 0.0 0.5±0.00.5 ± 0.0 0.3±0.00.3 ± 0.0 2424 0.3±0.00.3 ± 0.0 0.7±0.00.7 ± 0.0 0.6±0.00.6 ± 0.0 4848 0.6±0.00.6 ± 0.0 0.8±0.00.8 ± 0.0 0.7±0.00.7 ± 0.0

에탄올 추출물의 유산균 촉진능 비교 결과Comparison of Lactic Acid Bacteria Promoting Ability of Ethanol Extract 식품의 에탄올(94%) 추출물Ethanol (94%) extract of food 시간(h)Time (h) 증식률(660nm에서의 흡광도)Growth rate (absorbance at 660 nm) Lb . rhamnosus GG Lb. rhamnosus GG Lb . plantarum 4-25 Lb. plantarum 4-25 W. cibaria JW15 W. cibaria JW15 MRS broth (Control)MRS broth (Control) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.6±0.00.6 ± 0.0 0.7±0.00.7 ± 0.0 0.5±0.00.5 ± 0.0 1212 1.2±0.01.2 ± 0.0 1.1±0.01.1 ± 0.0 1.0±0.01.0 ± 0.0 2424 1.2±0.01.2 ± 0.0 1.3±0.01.3 ± 0.0 1.2±0.01.2 ± 0.0 4848 1.2±0.01.2 ± 0.0 1.2±0.01.2 ± 0.0 0.9±0.00.9 ± 0.0 Peptone water
(펩톤수)Peptone water
(Number of peptones) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.1±0.00.1 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.1±0.00.1 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.1±0.00.1 ± 0.0 Heoktae
(흑태)Heoktae
(Black) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.2±0.00.2 ± 0.0 0.3±0.00.3 ± 0.0 0.1±0.00.1 ± 0.0 1212 0.2±0.00.2 ± 0.0 0.3±0.00.3 ± 0.0 0.2±0.00.2 ± 0.0 2424 0.3±0.00.3 ± 0.0 0.2±0.00.2 ± 0.0 0.3±0.00.3 ± 0.0 4848 0.2±0.00.2 ± 0.0 0.4±0.00.4 ± 0.0 0.4±0.00.4 ± 0.0 SeoritaeSeoritae
(( 서리태The )) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.3±0.00.3 ± 0.0 0.3±0.00.3 ± 0.0 0.1±0.00.1 ± 0.0 1212 0.6±0.00.6 ± 0.0 0.2±0.00.2 ± 0.0 0.3±0.00.3 ± 0.0 2424 0.4±0.00.4 ± 0.0 0.1±0.00.1 ± 0.0 0.1±0.00.1 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.2±0.00.2 ± 0.0 Burdock
(우엉)Burdock
(burdock) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.1±0.00.1 ± 0.0 0.2±0.00.2 ± 0.0 0.1±0.00.1 ± 0.0 1212 0.2±0.00.2 ± 0.0 0.3±0.00.3 ± 0.0 0.3±0.00.3 ± 0.0 2424 0.2±0.00.2 ± 0.0 0.4±0.00.4 ± 0.0 0.3±0.00.3 ± 0.0 4848 0.2±0.00.2 ± 0.0 0.4±0.00.4 ± 0.0 0.3±0.00.3 ± 0.0 LettuceLettuce
(상추)(Lettuce) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.3±0.00.3 ± 0.0 0.4±0.00.4 ± 0.0 0.3±0.00.3 ± 0.0 1212 0.6±0.00.6 ± 0.0 0.8±0.00.8 ± 0.0 0.6±0.00.6 ± 0.0 2424 1.1±0.01.1 ± 0.0 0.9±0.00.9 ± 0.0 0.8±0.00.8 ± 0.0 4848 1.3±0.01.3 ± 0.0 1.0±0.01.0 ± 0.0 0.8±0.00.8 ± 0.0 WaterWater dropwortdropwort
(미나리)(Buttercup) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.3±0.00.3 ± 0.0 0.4±0.00.4 ± 0.0 0.2±0.00.2 ± 0.0 1212 0.6±0.00.6 ± 0.0 0.6±0.00.6 ± 0.0 0.7±0.00.7 ± 0.0 2424 1.1±0.01.1 ± 0.0 0.8±0.00.8 ± 0.0 0.8±0.00.8 ± 0.0 4848 1.0±0.01.0 ± 0.0 0.9±0.00.9 ± 0.0 1.0±0.01.0 ± 0.0 PerillaPerilla leavesleaves
(깻잎)(Sesame) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.1±0.00.1 ± 0.0 0.4±0.00.4 ± 0.0 0.1±0.00.1 ± 0.0 1212 0.5±0.00.5 ± 0.0 0.9±0.00.9 ± 0.0 0.8±0.00.8 ± 0.0 2424 1.1±0.01.1 ± 0.0 1.1±0.01.1 ± 0.0 1.3±0.01.3 ± 0.0 4848 1.2±0.01.2 ± 0.0 1.1±0.01.1 ± 0.0 1.3±0.01.3 ± 0.0 Chinese cabbage
(배추)Chinese cabbage
(cabbage) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.1±0.00.1 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.1±0.00.1 ± 0.0 0.1±0.00.1 ± 0.0 0.2±0.00.2 ± 0.0 2424 0.2±0.00.2 ± 0.0 0.1±0.00.1 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.2±0.00.2 ± 0.0 0.2±0.00.2 ± 0.0 0.2±0.00.2 ± 0.0 Banana
(바나나)Banana
(banana) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.1±0.00.1 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.1±0.00.1 ± 0.0 0.2±0.00.2 ± 0.0 0.1±0.00.1 ± 0.0 2424 0.2±0.00.2 ± 0.0 0.2±0.00.2 ± 0.0 0.1±0.00.1 ± 0.0 4848 0.2±0.00.2 ± 0.0 0.2±0.00.2 ± 0.0 0.1±0.00.1 ± 0.0

산가수분해 추출물에 의한 유산균 증식능 비교 결과Comparison of Lactic Acid Bacterial Proliferation by Acid Hydrolyzed Extract 식품의 HCl 추출물HCl extract of food 시간(h)Time (h) 증식률(660nm에서의 흡광도)Growth rate (absorbance at 660 nm) Lb . rhamnosus GG Lb. rhamnosus GG Lb . plantarum 4-25 Lb. plantarum 4-25 W. cibaria JW15 W. cibaria JW15 MRS broth (Control)MRS broth (Control) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.4±0.00.4 ± 0.0 0.4±0.00.4 ± 0.0 0.5±0.00.5 ± 0.0 1212 1.2±0.01.2 ± 0.0 1.1±0.01.1 ± 0.0 1.1±0.01.1 ± 0.0 2424 1.4±0.01.4 ± 0.0 1.3±0.01.3 ± 0.0 1.3±0.01.3 ± 0.0 4848 1.3±0.01.3 ± 0.0 1.2±0.01.2 ± 0.0 1.2±0.01.2 ± 0.0 Peptone water
(펩톤수)Peptone water
(Number of peptones) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Heoktae
(흑태)Heoktae
(Black) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Seoritae
(서리태)Seoritae
(Seoritee) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Burdock
(우엉)Burdock
(burdock) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Lettuce
(상추)Lettuce
(Lettuce) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Water dropwort
(미나리)Water dropwort
(Buttercup) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Perilla leaves
(깻잎)Perilla leaves
(Sesame) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Chinese cabbage
(배추)Chinese cabbage
(cabbage) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 Banana
(바나나)Banana
(banana) 00 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 66 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 1212 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 2424 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 4848 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0 0.0±0.00.0 ± 0.0

산 가수분해물은 촉진능이 전혀 없었기 때문에 제외하였고, 물 추출물과 에탄올 추출물 결과를 종합 분석(하기 표 7에 표시)하여, 합성배지인 MRS 브로스를 사용한 대조군만큼 생육촉진을 보인 서리태, 깻잎, 미나리, 상추 등 4종의 시료를 최종 선발하였다. 상기 표 4의 결과는 도 1 내지 도 3에 그래프로 표시하였고, 상기 표 5의 결과는 도 4 내지 도 6에 표시하였다. 도 1 내지 도 3에서 물 추출물의 경우 서리태 추출물 첨가한 배지에서 유산균 증식능이 눈에 띄게 뛰어나고, 도 4 내지 도 6에서 에탄올 추출물의 경우, 깻잎, 미나리, 상추 추출물을 첨가한 배지에서 유산균 증식능이 뛰어나며, 특히 깻잎 추출물을 첨가한 실험군이 더 뛰어나다는 것을 알 수 있다.The acid hydrolysates were excluded because they had no promoting ability. The results of the water extract and ethanol extracts were summarized (shown in Table 7 below), and the growth promoted seaweed, sesame leaf, parsley, lettuce Were finally selected. The results of Table 4 are shown graphically in FIGS. 1 to 3, and the results of Table 5 are shown in FIG. 4 to FIG. In FIGS. 1 to 3, the water extract has remarkably excellent ability to proliferate in the medium supplemented with the safflower extract. In the case of the ethanol extracts shown in FIGS. 4 to 6, the medium containing sesame leaf, parsley and lettuce extract has excellent ability to proliferate lactic acid bacteria , Especially those with sesame leaf extract.

8종 시료의 유산균 증식능에 대한 비교Comparison of the ability of 8 species to proliferate lactic acid bacteria 식품명Food name JW15JW15 Lb 4-25Lb 4-25 LGGLGG WaterWater EtOHEtOH AcidAcid WaterWater EtOHEtOH AcidAcid WaterWater EtOHEtOH AcidAcid 서리태The ○*○ * -- -- ○*○ * -- -- ○*○ * -- -- 흑태Black △△ -- -- △△ -- -- △△ -- -- 우엉burdock -- -- -- -- -- -- -- -- -- 깻잎Sesame △△ ○*○ * -- △△ ○*○ * -- △△ ○*○ * -- 미나리Parsley △△ △△ -- △△ △△ -- -- ○*○ * -- 바나나banana △△ -- -- △△ -- -- -- -- -- 상추Lettuce △△ △△ -- △△ ○*○ * -- -- ○*○ * -- 배추cabbage -- △△ -- △△

(*는 가장 높은 경우를 표시)(* Indicates the highest case)

물 추출물에서는 서리태, 에탄올 추출물에서는 깻잎, 미나리, 상추가 뛰어난 촉진능을 보였다. 서리태 열수추출물을 첨가하여 6시간 배양했을 시, W. cibaria JW15는 상업용 합성배지(MRS)에 비해 22%로 빠른 증식을 보였고, L. plantarum 4-25의 경우 24시간 경과 후 합성배지와 유사한 증식효과를 보였다. 또한 W. cibaria JW15는 깻잎 에탄올추출물로 24, 48시간 배양한 경우 각각 8.3, 44.4% 증식률을, 미나리 에탄올추출물로 48시간 배양 시 11.1% 증식률이 증가하였다. 본 발명의 상기 추출물들을 넣어 제조한 펩톤 배지는 가격도 상업용 배지에 비해 저렴하고, 천연배지 제조에 사용될 수도 있다는 것을 알 수 있다.
Water extracts showed excellent ability to stimulate seaweed, ethanol extracts, sesame leaves, parsley, and lettuce. W. cibaria JW15 showed 22% faster proliferation than commercial synthetic medium (MRS), and L. plantarum 4-25 showed a similar proliferative effect to the synthetic medium after 24 hours. Also, W. cibaria JW15 showed 8.3 and 44.4% proliferation rate when cultured for 24 and 48 hours with sesame leaf ethanol extract, respectively, and 11.1% when cultured for 48 hours with parsley ethanol extract. It can be seen that the peptone medium prepared by adding the extracts of the present invention is cheaper than the commercial medium and can also be used for producing natural medium.

Claims (9)

미나리 추출물 1 ~ 10%(w/v), 펩톤 0.1 ~ 2 %(w/v), 염화나트륨 0.1 ~ 2 %(w/v) 및 잔량의 정제수를 포함하는,
락토바실러스 람노서스(Lactobacillus rhamnosus), 락토바실러스 플랜타룸(Lactobacillus plantarum) 및 와이셀라 시바리아(Weissella cibaria)로 이루어진 군에서 선택되는 하나 이상의 유산균 배양용 배지 조성물.
Which comprises 1 to 10% (w / v) of a buttercile extract, 0.1 to 2% (w / v) of peptone, 0.1 to 2% (w / v)
A culture medium for culturing at least one lactic acid bacterium selected from the group consisting of Lactobacillus rhamnosus , Lactobacillus plantarum , and Weissella cibaria .
삭제delete 제1항에 있어서,
상기 추출물이 물, 알코올 및 탄화수소계 용매로 이루어진 군으로부터 선택된 하나 이상의 용매로 추출된, 유산균 배양용 배지 조성물.
The method according to claim 1,
Wherein the extract is extracted with at least one solvent selected from the group consisting of water, an alcohol and a hydrocarbon-based solvent.
제1항에 있어서,
상기 배지 조성물이 서리태 추출물, 깻잎 추출물 및 상추 추출물로 이루어진 군에서 선택되는 1종 이상을 추가로 포함하는, 유산균 배양용 배지 조성물.
The method according to claim 1,
Wherein the culture medium composition further comprises at least one selected from the group consisting of a safflower extract, sesame leaf extract, and lettuce extract.
삭제delete 삭제delete 삭제delete (a) 미나리 추출물을 제조하는 단계; 및
(b) 상기 (a)단계에서 제조된 추출물 1~10%(w/v), 펩톤(peptone) 0.1~2 %(w/v), 염화나트륨(NaCl) 0.1 ~ 2%(w/v) 및 정제수를 혼합하는 단계를 포함하는,
락토바실러스 람노서스(Lactobacillus rhamnosus), 락토바실러스 플랜타룸(Lactobacillus plantarum) 및 와이셀라 시바리아(Weissella cibaria)로 이루어진 군에서 선택되는 하나 이상의 유산균 배양용 배지 조성물의 제조방법.(a) preparing a buttercups extract; And
(b) 0.1 to 2% (w / v) of peptone, 0.1 to 2% (w / v) of sodium chloride (NaCl) and 1 to 10% ≪ RTI ID = 0.0 >
Wherein the culture medium is selected from the group consisting of Lactobacillus rhamnosus , Lactobacillus plantarum , and Weissella cibaria . 삭제delete
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