KR101792919B1 - Method for manufacturing Aronia melanocarpa fortified with higher GABA content using Lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for producing fermented Aronia using GABA-producing lactic acid bacteria. More particularly, the present invention relates to a method for producing fermented aronia using Lactobacillus plantarum EJ2014 (KCCM11545P), which is a lactic acid bacterium producing GABA, Lacto-lactic acid fermentation product. We tried to develop functional fermented product containing Lactobacillus bacillus, which is a functional substance, which enhances the functional substance, GABA, while maintaining the inherent color, flavor and aroma of Aronia, by enhancing storage stability and fermentation of Aronia by fermentation without heat treatment.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing high-concentration GABA-containing Aronia fermented with lactic acid bacteria,

The present invention relates to a method for producing high-concentration GABA-containing Aronia fermented with lactic acid bacteria, and more particularly, to a method for producing high-concentration GABA-containing Aronia fermented product using lactic acid bacterium. More specifically, Lactobacillus plantarum EJ2014 (KCCM11545P) The present invention relates to a method for producing fermented aronia lactic acid.

It has been found that plants present in the natural environment contain a large amount of functional components having biological control functions such as prevention of disease and suppression of aging, and studies on natural food materials have been actively conducted.

Aronia (Aronia) is a shrub native to North America, belonging to the Rosaceae, with small, sour fruits, which ripen in the late summer and fall immediately. The leaves are soft, glazed and light green. Especially, Aronia fruit is used not only as a diverse ingredient such as juice, beverage, concentrate, wine, jam, jelly, dried fruit and fruit tea, but also as a material of health functional food which is newly attracting attention. Aronia berry is classified into two kinds according to the color. Aronia berry (Aronia arbutifolia) is red, and black is blackberry (Aronia melanocarpa). These Aronia fruits contain a large amount of saccharides (20%), anthocyanins, polyphenols, vitamins B1 and B2, pantothenic acid, and flavonoids. In particular, anthocyanin and polyphenol contribute to the blood circulation in the human body, and contribute to microvessel permeability, vascular resilience, normalization of blood pressure, and particularly, to provide a positive effect on the microvascularity of the eye, . ≪ / RTI > In the recent global beverage market, the proportion of beverages that use health functional extracts is gradually increasing. Due to these characteristics, Aronia has attracted attention as a high-quality raw material.

Gamma amino butyric acid (GABA) is a 4-aminobutyric acid which is produced by a decarboxylation reaction of L-glutamate substrate, and glutamate decarboxylase (glutamate decarboxylase) ; GAD) and is synthesized as a pyridoxid-5'-phosphate dependent pathway. GABA is a nonprotein amino acid that is not found in proteins. It is a neurotransmitter in the brain or spinal cord. It is known as a brain nutrient that promotes blood flow through the brain and promotes brain metabolism and brain memory by increasing oxygen supply to the brain. GABA is known to inhibit neuronal activity as opposed to glutamate activating neurons, and this function has a profound effect on the function and information processing of neurons, especially in sensory brains such as direction sensitivity, angle sensitivity It is also known to coordinate and elaborate exercise functions. GABA stimulates the cerebral blood flow and increases oxygen supply, promotes the metabolism of brain cells, and the after effects of cerebral stroke and cerebral atherosclerosis is improving and is being used as medicine. As the function of GABA is known, many studies have been made to use it as a functional food material as well as pharmaceuticals. These studies have focused on increasing the content of GABA, which is naturally contained in brown rice, green tea, malt and cabbage have. However, since there is a limit to the production of GABA using natural plant materials, studies using microorganisms are required for mass production.

Korean Patent Publication No. 10-2014-0032678 (published on Mar. 17, 2014)

It is an object of the present invention to provide a process for producing fermented aronia lactic acid in which gamma-aminobutyric acid (GABA) is enhanced using GABA-producing lactic acid bacteria.

It is also an object of the present invention to provide a GABA enhanced enriched fermented Aronia fermented beverage comprising the fermented Aronia lactic acid produced by the above method.

In order to accomplish the above object, the present invention provides a method for preparing an ascorbic acid solution, comprising the steps of: (1) (2) diluting the ascorbic acid solution; (3) 1 to 5 parts by weight of monosodium glutamate (MSG), 0.1 to 1 part by weight of yeast extract, 0.5 part by weight of skim milk, 0.5 to 1 part by weight of yeast extract per 100 parts by weight of the above- To 5 parts by weight of CaCO _{3 and} 0.1 to 0.5 parts by weight of CaCO ₃ ; (4) a step of inoculating a lactic acid bacteria starter into the mixture, followed by culturing and fermenting the lactic acid bacteria starter; and (4) a gamma-aminobutyric acid (GABA) -enhanced lactic acid fermentation product.

The present invention also provides a GABA-enhanced Aronia fermented beverage comprising the fermented Aronia lactic acid produced by the above method.

The present invention relates to a method for producing fermented Aronia using GABA-producing lactic acid bacteria. More particularly, the fermented fermented milk is fermented by fermentation of Aronia fermented product for 1 to 7 days, And to a method of manufacturing an enhanced product. The purpose of this study was to develop a functional fermented food containing GABA through lactic acid fermentation using lactic acid bacteria in Aronia with excellent pharmacological effect. GABA, which is a functional substance, was promoted while preserving intrinsic color, taste and aroma of Aronia And to develop a functional fermented product containing lactic acid bacteria.

Fig. 1 is a schematic diagram showing the production of fermented lactic acid by Lactobacillus plantarum EJ2014 (KCCM11545P) after natural fermentation with addition of aroniae sugar.
Fig. 2 shows the pH and acidity of the fermented lactic acid according to the dilution ratio of the ascorbic acid solution.
Fig. 3 shows the results of comparing the GABA production ability according to the dilution ratios of the ascorbic acid solution.
FIG. 4 shows changes in pH and acidity according to the dilution ratio according to the homogenizer method of the Aronia starch solution. (a) Homogenizer, (b) Hand blender
Figure 5 shows the change in color by dilution ratio according to the homogenizer, hand blender method of the Aronia starvation solution. (a) Homogenizer, (b) Hand blender
FIG. 6 shows changes in dilution factor TLC according to the homogenizer, hand blender method of the Aronia starvation solution. (a) Homogenizer, (b) Hand blender
FIG. 7 shows changes in chromaticity with time depending on the presence or absence of dilution by foil of diluted solution of Aronia sugar solution.
8 shows the pH and acidity change of lactic acid fermentation according to addition of MSG of the ascorbic acid solution.
9 shows the change in TLC of lactic acid fermentation according to addition of MSG of the ascorbic acid solution.
FIG. 10 shows changes in pH and acidity depending on the lactic acid fermentation time of the ascorbic acid solution depending on the concentrations of glucose (GLU) and MSG.
Fig. 11 shows the number of viable cells according to the lactic acid fermentation time of the ascorbic acid-containing solution according to the concentration of GLU and MSG.
FIG. 12 shows the results of comparing GABA and MSG changes according to the lactic acid fermentation time of the Aronia starvation solution according to the concentrations of GLU and MSG.
FIG. 13 shows changes in fermentation pH and acidity according to the addition of YE, SM or CaCO ₃ to the pickling solution of Aronia.
FIG. 14 shows changes in the number of fermented live bacteria depending on the addition of YE, SM or CaCO ₃ to the pickling solution of Aronia.
FIG. 15 shows changes in fermentation TLC according to the addition of YE, SM or CaCO ₃ to the pickling solution of Aronia.
FIG. 16 shows changes in pH and acidity of the fermentation product of Aronia lactic acid according to the addition concentration of YE and SM.
Fig. 17 shows changes in the viable cell count of the fermented arnoyl lactic acid according to the addition concentration of YE and SM.
18 shows the results of comparing the GABA production ability of the fermented arnoyl lactic acid according to the addition concentration of YE and SM. (a) 5 dilution, (b) not diluted.
FIG. 19 shows changes in fermentation pH and acidity according to the addition of YE or SM in the pickling solution of Aronia.
20 shows changes in the number of fermented live cells according to the addition of YE and SM in the fermented milk of Aronia.
FIG. 21 shows changes in fermentation TLC according to the addition of YE and SM in the ascorbic acid solution of Aronia. (a) fermentation time 5 days, (b) fermentation time 9 days
FIG. 22 shows the fermentation pH and acidity of Lactobacillus plantarum EJ2014 (KCCM11545P) fermented according to the addition of YE and SM to the pickling solution of Aronia.
FIG. 23 shows changes in the number of fermented live bacteria of Lactobacillus plantarum EJ2014 (KCCM11545P) according to the addition of YE and SM in the pickles of Aronia.
24 shows the TLC change of fermentation of Lactobacillus plantarum EJ2014 (KCCM11545P) according to the addition of YE and SM to the ascorbic acid solution.
Fig. 25 shows a photograph of a mixture according to the pickling solution of aronia sugar and lactic acid fermented product.
Fig. 26 shows a photograph of a mixture of Aronia fructo-oligosaccharide per se and a lactic acid fermented product.
FIG. 27 shows the change of the consistency according to the addition amount of xanthan gum and carrageenan gum.

The present invention relates to (1) a method for producing an ascorbic acid solution, comprising the steps of: (2) diluting the ascorbic acid solution; (3) 1 to 5 parts by weight of monosodium glutamate (MSG), 0.1 to 1 part by weight of yeast extract, 0.5 part by weight of skim milk, 0.5 to 1 part by weight of yeast extract per 100 parts by weight of the above- To 5 parts by weight of CaCO _{3 and} 0.1 to 0.5 parts by weight of CaCO ₃ ; (4) a step of inoculating a lactic acid bacteria starter into the mixture, followed by culturing and fermenting the lactic acid bacteria starter; and (4) a gamma-aminobutyric acid (GABA) -enhanced lactic acid fermentation product.

Preferably, the step of preparing the ascorbic acid solution may be carried out by mixing the ascorbic acid and the saccharide in a weight ratio of 1: 1 to 4, and then pickling at room temperature for 1 to 6 months, but the present invention is not limited thereto .

Preferably, the step (2) may dilute the ascorbic acid solution to 1 to 10 times with water, but is not limited thereto.

Preferably, the lactic acid bacteria may be, but is not limited to, Lactobacillus plantarum EJ2014 (KCCM11545P).

Preferably, the fermentation in the step (4) may be performed at 25 to 30 DEG C for 1 to 9 days, but is not limited thereto.

The Lactobacillus plantarum strain EJ2014 used in the examples of the present invention was deposited as KCCM11545P in the Korean Microorganism Conservation Center.

In the present invention, the term "starter" refers to a culture medium of microorganisms used for producing a fermented product. Therefore, the types of starter microorganisms determine the characteristics of the product and have an important influence on the quality of the product. Bacteria, fungi, yeast, etc., which are used as starters in microorganisms, can be used alone or in combination.

In the present invention, "gama amino butyric acid (GABA)" is a 4-aminobutyric acid, which is produced by a decarboxylation reaction of an L-glutamate substrate. Glutamate It has a glutamate decarboxylase (GAD) and is synthesized as a pyridoxid-5'-phosphate dependent pathway. GABA is a nonprotein amino acid that is not found in proteins. It is a neurotransmitter in the brain or spinal cord. It is known as a brain nutrient that promotes blood flow through the brain and promotes brain metabolism and brain memory by increasing oxygen supply to the brain. GABA is known to inhibit neuronal activity as opposed to glutamate activating neurons, and this function has a profound effect on the function and information processing of neurons, especially in sensory brains such as direction sensitivity, angle sensitivity It is also known to coordinate and elaborate exercise functions. GABA stimulates the cerebral blood flow and increases oxygen supply, promotes the metabolism of brain cells, and the after effects of cerebral stroke and cerebral atherosclerosis is improving and is being used as medicine.

The present invention also provides a GABA-enhanced Aronia fermented beverage comprising the fermented Aronia lactic acid produced by the above method.

The fermented Aronia fermented beverage can be prepared by fermentation of the above-mentioned Aronia lactic acid fermented product, Aronia fermented solution, xanthan gum and stevioside, but is not limited thereto.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

< Example  1> Aronia Sugar pickle  Manufacturing and Analysis

1. Materials and Methods

Aronia ( Aronia melanocarpa ) provided by the Sangju Hoho jummax farming association was stored at -20 ℃ for freezing.

 1.5 kg of Aronia were homogenized using a sterilized hand mixer and sugar or oligosaccharide was added to the mixture at 1: 1-4 ratio and then spontaneously fermented at room temperature for 1-7 days.

2. Results and discussion

The raw material of Aronia was crushed in a clean bench and diluted 10 times to conduct the experiment. The pH, acidity and sugar content were diluted 10 times. For the determination of polyphenol content, the solvent was extracted with distilled water and then tested.

Basic ingredient of stock solution of Aronia Aronia pH 4.23 + - 0.01 Acidity (%) 0.60 ± 0.00 Sugar content (° Brix) 9.00 ± 0.00 Viable cell counts (CFU / mL) 3.93 × 10 ⁶ Phenolic compound (mg / g) 31.99 ± 5.30

< Example  2> Aronia The amount of pickled sugar  Lactic acid fermentation using

1. Materials and Methods

The natural fermented Aronia was homogenized with a hand mixer for 7 days and then heat treated at 90 ° C for 30 minutes. As for the medium composition of the fermentation product of lactic acid lactic acid, 3% (w / w) MSG and 0.5% (w / w) yeast extract (YE) were added as shown in Table 2, 5, and 10 times. Lactobacillus plantarum EJ2014 was inoculated at 1% in a starter cultured at 30 ° C for 1 day, and fermented at 30 ° C for 3 days to prepare fermented arnoyl lactic acid. One).

Lactic acid fermentation composition ratio Aronia
Dilution factor Composition of aronia media Aronia sugar pickles (g) Distilled water (mL) MSG ^{1 )} (g) YE ²⁾ (g) One 150 - 3 0.75 2 75 75 5 30 120 10 15 135

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

2. Results and discussion

(1) pH, acidity and number of living cells

The pH and acidity change of lactic acid fermentation according to the dilution ratio of the ascorbic acid solution are shown in FIG. The change of pH with dilution factor was 4.8-5.62 at the initial stage of fermentation and the pH increased as the dilution ratio increased. The pH of fermented Aronia lactic acid fermented with fermentation time decreased from pH 5.38 to 4.04 and from 5.62 to 4.07 in the 5 - fold diluted solution and 4.04%, respectively.

The acidity of the fermented product of Aronia lactic acid was increased by 5 times dilution and 10 times dilution, respectively, from 0.20% to 1.37% and 1.21% respectively.

The fermented broth was fermented at 90 ℃ for 30 min and the bacteria were killed by lactic acid fermentation. The fermented broth was fermented at 1.12 × 10 ⁸ and 1.08 × 10 ⁹ CFU / mL (Table 3). In the 10-fold diluted fermented product, fermentation was the highest on the third day at 1.58 × 10 ⁹ CFU / mL (Table 3).

Changes in viable counts according to the dilution ratio of the ascorbic acid solution (CFU / mL) Dilution factor Fermentation time (days) 0 One 2 3 One 2.90 × 10 ⁷ - ¹⁾ - - 2 2.90 × 10 ⁷ - - - 5 2.90 × 10 ⁷ 1.12 x 10 ⁸ 5.90 × 10 ⁸ 1.10 x 10 ⁹ 10 2.90 × 10 ⁷ 1.08 × 10 ⁹ 1.42 x 10 ⁹ 1.58 × 10 ⁹

¹⁾ -: Not detected.

(2) Chromaticity measurement

L: brightness, a: redness, b: yellowness (redness) were measured using a colorimeter (Color Reader, CR-10, MINOLTA, Osaka, Japan) yellowness) were measured. As the dilution factor increased, the L value decreased, the a value increased from 2.21 to 4.98, and the b value increased from -1.35 to 0.26.

The L value was decreased on the third day of fermentation at 4 dilution ratios, and a and b values were not significantly different (Table 4).

Chromaticity change according to the dilution ratio of the pickling solution of Aronia Dilution factor Chromaticity Fermentation time (days) 0 One 2 3 One L 18.13 + 0.03 20.09 + 0.02 18.27 ± 0.25 16.17 ± 0.05 a 2.21 ± 0.08 2.63 ± 0.09 2.46 ± 0.09 1.31 + 0.02 b -1.35 ± 0.05 -1.51 + 0.03 -1.38 + 0.06 -0.77 + 0.02 2 L 17.12 + 0.03 16.24 + - 0.01 16.90 + 0.14 14.72 ± 0.01 a 4.37 ± 0.17 3.88 + 0.13 4.36 ± 0.01 4.34 ± 0.01 b -0.91 + 0.09 -0.78 ± 0.06 -0.77 ± 0.06 0.32 ± 0.03 5 L 16.29 ± 0.17 16.98 ± 0.05 16.68 ± 0.06 14.97 + 0.03 a 4.94 0.20 5.43 + - 0.01 6.54 ± 0.09 4.34 ± 0.10 b -0.10 0.11 -0.18 + 0.03 0.11 + - 0.11 0.03 0.03 10 L 16.41 + - 0.35 17.43 + 0.09 18.26 ± 0.25 15.40 ± 0.03 a 4.98 + 0.04 6.62 + - 0.12 7.40 + 0.06 4.35 + 0.06 b 0.26 ± 0.26 0.32 ± 0.12 0.43 + 0.13 0.43 + - 0.05

(3) Measurement of GABA content

GABA production of fermented arnoyl lactate according to the dilution factor was measured by TLC (Fig. 3). GABA was produced in fermented lactic acid fermented lactic acid fermented for 3 days at 5 times and 10 times diluted with Aronii 's pickles. When the growth of bacteria and the ability to produce GABA were compared, lactic acid fermentation proceeded at a dilution of 5 times or more.

< Example  3> Aronia Per capita  Fermentation of lactic acid bacteria by pulverization method and dilution drainage

1. Materials and Methods

A mixture of Aronia and sugar in a ratio of 1: 1 was pulverized using a homogenizer and a hand blender and heat-treated at 90 ° C for 30 minutes. The ascorbic acid solution was diluted 5 to 10 times, and 3% MSG and 0.5% YE were added to prepare an Aronia culture medium (Table 5). A 1% Lactobacillus plantarum EJ2014 starter was inoculated and fermented at 30 ° C for 3 days to produce fermented arnoyl lactic acid.

Lactic acid fermentation composition ratio Aronia
Dilution factor Composition of aronia media Aronia sugar pickles (g) Distilled water (mL) MSG ^{1 )} (g) YE ²⁾ (g) 5 20 80 3 0.5 7.5 13 87 10 10 90

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

2. Results and discussion

(1) pH, acidity and number of viable cells according to milling method and dilution concentration

The initial pH of the fermented lactobacillus acidified with homogenizer was 5.38-5.62, decreased to 4.22-4.20 after 2 days, and thereafter, the pH did not change. In the case of acidity, the initial pH of 0.17-0.20% increased continuously from 1.21-1.15% at 3 days of fermentation, and there was almost no difference in pH and acidity according to the dilution ratio (FIG. 4A). The initial pH of the fermented lactic acid lactobacilli pulverized by hand blender was 5.38-5.62 and decreased to 4.19-4.20 after 2 days of fermentation. The acidity increased from 0.17-0.20% at the initial stage to 1.09-1.15% at the 3-day fermentation stage and there was no change in pH and acidity according to the dilution factor and milling method (FIG. 4b).

The initial viable count of L. plantarum EJ2014 was 2.13 × 10 ⁶ CFU / mL. Since 1 fermentation using a ^{Homogenizer 3.18 × 10 8 -6.88 × 10} 8 increased the CFU / mL, after maintaining a ^{3.63 × 10 8 -7.20 × 10 8} CFU / mL to 10 ⁸ CFU / mL in 3 days fermentation and the viable cells . After 1-day fermentation using a hand blender, the fermentation time was increased to 1.13 × 10 ⁸ -9.06 × 10 ⁸ CFU / mL, and then maintained at 10 ⁸ CFU / mL from 5.25 × 10 ⁸ -5.55 × 10 ⁸ CFU / mL for 3 days fermentation (Table 6).

Changes in the number of viable cells per dilution ratio according to the grinding method of the ascorbic acid solution (CFU / mL) Dilution factor Fermentation time (days) 0 One 2 3 homogenizer 5 1.68 × 10 ⁶ 3.86 x 10 ⁸ 9.70 x 10 ⁸ 7.20 x 10 ⁸ 7.5 2.13 × 10 ⁶ 3.18 × 10 ⁸ 6.65 x 10 ⁸ 3.63 × 10 ⁸ 10 2.22 × 10 ⁶ 6.88 × 10 ⁸ 7.05 x 10 ⁸ 5.33 x 10 ⁸ hand blender 5 1.76 x 10 ⁶ 1.13 × 10 ⁹ 1.06 x 10 ⁸ 5.55 × 10 ⁸ 7.5 2.12 × 10 ⁶ 8.77 × 10 ⁸ 5.25 x 10 ⁸ 5.25 x 10 ⁸ 10 2.33 × 10 ⁶ 9.06 × 10 ⁸ 8.73 × 10 ⁸ 5.55 × 10 ⁸

(2) Color change according to crushing method and dilution concentration

As the fermentation time progressed, samples were placed in transparent 4 mL vials to determine the color difference by dilution factor. As the fermentation proceeded under all conditions, the red color became thinner and the color became thinner at 10 times the dilution factor (Fig. 5).

(3) TLC and chromaticity change according to pulverization method and dilution concentration

The GABA production ability of the fermented Ahnonia lactic acid according to the pulverization method and dilution concentration was qualitatively analyzed by TLC. Both the homogenizer and the hand blender showed the highest fermentation rate of the fermented ARNA lactase at 10 times of dilution and about 0.3% at 3 days of fermentation, and that GABA production was increased as the dilution ratio increased (FIG. 6).

In order to observe the change of the chromaticity according to the two grinding methods, the fermented material fermented for 3 days by diluting 10 times of the dilution ratio with the hand blender was kept at room temperature for 3 weeks to observe the change of the chromaticity , Table 7). As time went on, the change in brightness did not show a significant difference, but a value increased and b value also increased. In addition, comparing the uncoiled group with the foil-covered group, the group of unfilled results showed that the a and b values increased more significantly, indicating that the color of Aronia was affected by light . Therefore, when it comes to commercialization, it is considered that the stability should be improved by putting the product in an opaque container or pouch.

Variation of chromaticity of temporal change according to presence or absence of dilution multiples and foil of Aronia saccharide solution time Chromaticity Dilution of Aromania dilution Foil × Foil o × 5 × 7.5 × 10 × 5 × 7.5 × 10 7 L 18.13 + 0.03 19.08 ± 0.01 20.09 + 0.02 18.27 ± 0.25 18.27 ± 0.25 19.17 ± 0.05 a 2.21 ± 0.08 2.44 ± 0.06 2.63 ± 0.09 2.46 ± 0.09 2.46 ± 0.09 1.31 + 0.02 b -1.35 ± 0.05 -1.41 + 0.03 -1.51 + 0.03 -1.38 + 0.06 -1.38 + 0.06 -0.77 + 0.02 14 L 18.88 + - 0.12 19.22 + - 0.12 19.94 0.06 18.33 ± 0.06 18.96 + 0.07 19.11 + 0.04 a 6.44 ± 0.08 3.25 ± 0.06 3.85 ± 0.14 4.63 ± 0.74 4.68 ± 0.06 2.28 ± 0.06 b 1.12 + - 0.14 2.18 ± 0.06 1.14 ± 0.16 1.28 + 0.07 2.18 ± 0.11 2.14 ± 0.08 21 L 19.24 + 0.14 19.65 + 0.16 19.88 ± 0.12 18.97 + 0.04 19.72 + 0.04 19.10 ± 0.06 a 7.86 ± 0.12 7.22 ± 0.12 6.82 + 0.06 8.06 ± 0.12 7.77 ± 0.06 4.25 + 0.08 b 3.88 ± 0.08 4.12 + 0.08 4.13 + 0.06 4.06 ± 0.05 4.25 + - 0.12 3.65 + 0.04

< Example  3> Addition of MSG Aronia Per capita GABA  Optimize production

1. Materials and Methods

After 7 days of fermentation, the natural fermented Aronia was homogenized with a hand mixer and heat-treated at 90 ° C for 30 minutes. The medium composition of the fermented lactic acid lactobacillus was diluted 10 times with the ascorbic acid fermented solution and lactic acid fermentation was performed according to the addition of MSG (Table 8). Lactobacillus plantarum EJ2014 starter, which was cultured in MSG broth at 30 ° C for 1 day by adding 0-2% (w / w) MSG and 0.5% (w / After inoculation, the fermented product was fermented at 30 ° C for 9 days, and the fermented product was analyzed.

The composition ratio of lactic acid bacteria fermented by MSG Aronia
Dilution factor Composition of aronia media Aronia sugar pickles (g) Distilled water (mL) MSG ^{1 )} (g) YE ²⁾ (g) 10 10 90 0 0.5 One 2

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

2. Results and discussion

(1) Measurement of pH, acidity and viable cell count according to the concentration of MSG added to fermentation of lactobacillus acidophilus

The change in pH and acidity according to the concentration of MSG added is shown in FIG. In the case of MSG 0% on the 2nd day, the acidity increased slightly to 4.46 and the difference on the 3rd day was 4.32. MSG 1-2% had slightly decreased pH and 4.05-4.12 at 2 days fermentation. But slightly decreased to 3.90-4.03 for 3 days fermentation. MSG 0% showed no significant change of acidity during fermentation period, and it was confirmed that acidity increases with increasing MSG concentration. MSG 2% and acidity on the third day of fermentation was 1.12%.

The changes in viable counts of fermented Aronia lactic acid according to MSG concentration were observed (Table 9). The initial viable cell count of L. platarum EJ2014 used as a starter was 2.90 × 10 ⁷ CFU / mL and 0% of MSG inhibited the growth of lactic acid bacteria due to lack of nutrients. In MSG 1 and 2%, fermentation 1 And 7.20 × 10 ⁹ -9.70 × 10 ⁸ CFU / mL at day ^1, respectively. The bacterial counts were slightly decreased until the third day of fermentation, but it was confirmed that the bacteria were maintained above 5.33 × 10 ⁸ CFU / mL. When MSG was not added until the third day of fermentation, the growth of the bacteria was difficult and the acidity did not increase. Therefore, MSG was added to maintain the growth of the microorganism and contribute to lactic acid fermentation.

Changes in viable cell counts according to the addition of MSG in ascorbic acid (CFU / mL) Dilution factor Fermentation time (days) 0 One 2 3 0 2.90 ⁷ - ¹⁾ - - One 9.70 x 10 ⁸ 6.65 x 10 ⁸ 7.05 x 10 ⁸ 2 7.20 x 10 ⁸ 3.63 × 10 ⁸ 5.33 x 10 ⁸

¹⁾ -: Not detected.

(2) Comparison of GABA production by MSG addition of lactobacillus acidophilus fermentation

To compare the GABA production by MSG addition, samples were diluted 3 times. GABA was most abundant in the MSG 2% added group and there was little difference in MSG depletion or GABA conversion after 1 day of fermentation (FIG. 9).

< Example  5> Dependent on concentration of glucose and MSG Aronia Per capita  Lactic acid fermentation

1. Materials and Methods

After 7 days, the fermented Aronia fermented liquid was homogenized with a hand mixer and heat treated at 90 ℃ for 30 minutes. The medium composition of the lactic acid lactofermentation product was prepared by adding 2% (w / w) MSG and 0.5% (w / w) YE, adding glucose 0-2% (g) (Table 10). From the MSG broth, L. plantarum EJ2014 was inoculated with 1% starter cultured at 30 ℃ for 1 day and fermented at 30 ℃ for 3 days to produce fermented arnoyl lactic acid. In the previous experiment, the fermented milk was more diluted with 5 times dilution than that diluted 10 times. Therefore, it was considered that the fermentation efficiency was higher than that of fermentation. Therefore, The experiment was carried out.

Lactic acid Fermentation Medium Composition of Aronia Glucose Fermented with Different Glucose and MSG Concentration Aronia
Dilution factor Composition of aronia media Aronia
Capsicum solution (mL) Distilled water (mL) MSG ^{1 )} (g) glucose
(Glucose)
0-2% (g) YE ²⁾ (g) 5 20 80 2 2 0.5 0 2 2 0

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

2. Results and discussion

(1) pH, acidity and number of living cells

The changes in pH and acidity of the fermented fermented Aronia lactic acid fermented by addition of YE 0.5%, MSG 0-2%, and glucose 0-2% to the pickles of Aronia were shown in FIG. The change of pH with fermentation time did not change pH and acidity during 7 days of fermentation in 2% glucose supplement group and decreased from pH 5.26 to 3.93 on 5th day of fermentation in 2 test groups containing 2% MSG. The acidity increased from 0.23% at the beginning of fermentation to 7 days of fermentation, indicating 1.56% (FIG. 10).

The initial viable cell count of L. plantarum EJ2014 was 5.33 × 10 ⁷ CFU / mL and the number of microorganisms was continuously decreased until the 7th day of fermentation in the 2% glucose supplemented group, which was 3.25 × 10 ⁵ CFU / mL on the 7th day of fermentation. In the two test groups, the bacterial count was maintained until the 7th day of fermentation and was found to be 6.58 × 10 ⁸ CFU / mL or more (FIG. 11). It is considered that MSG is more suitable as a nutrient than glucose in growth of fermentation of lactic acid by using Aronia starch solution.

(2) TLC change

In order to compare TLC of fermentation broth of ascorbic acid with glucose and MSG concentration, sample stock solution was used. GABA was not produced in the group without MSG, which is a precursor of GABA, and GABA was not significantly different according to the presence or absence of glucose in MSG 2% added group (FIG. 12).

< Example  7> Yeast extract and Scheme milk (skim milk), CaCO ₃ The Of the pickles of Aronia GABA  Optimize production

1. Materials and Methods

After 7 days, the fermented Aronia fermented liquid was homogenized with a hand mixer and heat treated at 90 ℃ for 30 minutes. The culture medium of the fermentation product of Aronia lactic acid was the same as before, and 2% (w / w) MSG and 0.5-1% (w / w) YE were added as follows and skim milk 0-1 After adding 0.25% (w / w) of CaCO ₃ and adding 10% of diluted ascorbic acid solution (Table 11),% (g) was added. L. plantarum EJ2014 from MSG broth was inoculated with 1% starter cultured at 30 ℃ for 1 day and fermented at 30 ℃ for 7 days to produce fermented aronia lactic acid.

Fermentation composition ratio according to YE addition, SM addition, and CaCO ₃ addition in Aronia starch solution Aronia
Dilution factor Composition of aronia media Aronia
Sugar pickle
(mL) Distilled water
(mL) MSG ^{1 )} (g) YE ²⁾ (g) SM ³⁾ (g) CaCO ₃
0.25% (g) 10 10 90 2 0.5 0 0.25 One 0 One One

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

³⁾ SM: Skim milk

2. Results and discussion

(1) pH, acidity and number of living cells

The change in pH and acidity according to skim milk and MSG concentration in the saline solution of Aronia was as shown in FIG. The pH change with fermentation time tended to decrease somewhat from 4.18-4.41 on the 0th day of fermentation to 4.11-1.22 on the 7th day of fermentation. The changes in acidity tended to decrease continuously after 5 days in the skim milk supplemented group, and 1.04-1.21% in the 5-day fermentation in the two groups without skim milk. After that, But increased again to 1.18-1.37% at 7 days of fermentation.

L. plantarum initial number of live cells EJ2014 is 6.31 × 10 ⁷ FU / to the fermentation 1 day in all groups mL 2.10-2.45 × 10 ⁹ after an increase in CFU / mL at the time of three days fermentation 1.16-2.45 × 10 ⁹ CFU / mL as it was maintained at 10 ⁹ CFU / mL. And then maintained at 7.38 × 10 ⁸ CFU / mL or higher at 7 days fermentation. The addition of YE to the fermentation of lactic acid fermentation using Aronia starch solution is considered to be a nutritional component, and it is believed that the addition of skim milk helps the growth of bacteria (FIG. 14).

(2) TLC change

The TLC of Y0.5, Y1 and YS1 was determined by using the stock solution. In the Y0.5 experimental group, the GABA content was about 0.2% at 7 days of fermentation and about 0.6% at Y1 GABA was generated, and about 1.2% of GABA was produced in the case of YS1 case (Fig. 15). The addition of skim milk may play a role in GABA production.

< Example  8> Yeast extract and Scheme milk (skim milk) supplementation of GABA

1. Materials and Methods

After 7 days, the fermented Aronia fermented liquid was homogenized with a hand mixer and heat treated at 90 ℃ for 30 minutes. The culture medium of the lactic acid fermentation product of Aronia was prepared by diluting the ascorbic acid solution 10 times with 2% (w / w) MSG, 0.5-1% (w / w) YE, skim milk (SM) (g) and 0.25% (w / w) of CaCO ₃ were added, and 1% L. plantarum EJ2014 starter cultured in MSG broth at 30 ° C for 1 day was inoculated. Loner lactic acid fermentation products were prepared and analyzed (Table 12).

Fermentation Composition Ratio of Aronia Fermented Liquid by the Addition of Y.E and S.M Aronia
Dilution factor Composition of aronia media Aronia
Sugar pickle
(mL) Distilled water
(mL) MSG ^{1 )} (g) YE ²⁾ (g) SM ³⁾ (g) CaCO ₃
0.25% (g) 10 10 90 2 0.5 0 0.25 One 0 One One One 3 One 5

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

³⁾ SM: Skim milk

2. Results and discussion

(1) pH, acidity and number of living cells

The change in pH and acidity of the fermented Aronia lactic acid according to the concentration of Y.E and S.M (Fig. 16). The pH before fermentation was the highest at 6.60 in Y.E 0.5% supplemented group and the pH was decreased to 4.25-4.42 at 1 day after fermentation. There was no significant change in pH over fermentation time under all conditions, but pH slightly increased after 3 days of fermentation in skim milk added group. The initial acidity of fermented lactic acid lactic acid was 0.11-0.28%, and the acidity was continuously increased until the 9th day of fermentation under the conditions of YE 0.5% and YE 1%. Fermentation at YE 1%, SM 3% and 5% The acidity tended to decrease slightly after the first day.

And the number of viable cell counts of fermented Aronia lactic acid according to the concentration of YE and SM added (FIG. 17). The initial viable cell count of L. platarum EJ2014 added as a starter increased from 2.30 × 10 ⁷ CFU / mL to 1.50 × 10 ⁹ -3.15 × 10 ⁹ CFU / mL on the first day of fermentation. In the YE 1% supplemented group, the highest level was 3.65 × 10 ⁹ CFU / mL until the third day of fermentation. From day 1 or 3 after fermentation, the number of bacteria decreased, and on the 9th day of fermentation, 1.50 × 10 ⁸ -3 .60 × 10 ⁸ CFU / mL. As the fermentation progresses to the 9th day, the viable cell count is maintained above 10 ⁸ CFU / mL because it increases lactic acid fermentation with the addition of CaCO ₃ and maintains the growth of bacteria and promotes GABA production (Fig. 17).

(2) Comparison of GABA conversion and MSG consumption using TLC

A sample was diluted 5-fold to confirm the GABA production ability and MSG dissolution rate of the fermented arnoyl lactic acid using TLC (FIG. 18). As a result of comparing GABA conversion according to YE addition amount and SM addition amount, there was no significant difference in GABA conversion according to YE concentration and GABA amount was not improved until fermentation day 7. On the 7th day of fermentation, most MSGs were converted to GABA in the skim milk 1-5% added group (Fig. 18A). These results suggest that skim milk enhances GABA production in the fermentation of Aronia lactic acid. When 0% of skim milk was added at 1% YE concentration and the fermentation of Aronia was continued until 9 days, the GABA production was slightly decreased at 0% skim milk at 9 days after fermentation And about 1% of GABA was produced, and about 1% of GABA was produced. MSG was completely depleted on the 9th day of fermentation in the YE 1% and SM 5% added groups, and the GABA content was found to be the most produced by more than 2.5% (FIG. 18B).

< Example  9> Aronia To the sugar pickle  Yeast extract By addition , Scheme  Milk (Skim milk) On an additive star  Lactic acid bacteria fermentation for 9 days

1. Materials and Methods

After 7 days, the fermented Aronia fermented liquid was homogenized with a hand mixer and heat treated at 90 ℃ for 30 minutes. The medium composition of the fermented lactic acid lactoferment was the same as before and 2% (w / w) MSG and 0.5-1% (w / w) YE were added as follows, skim milk 0-5 % (g) was added to the solution, and the diluted solution was diluted 10 times without addition of 0.25% (w / w) CaCO ₃ . From the MSG broth, L. plantarum EJ2014 was inoculated at 1% in a starter incubated at 30 ℃ for 1 day, and fermented at 30 ℃ for 9 days.

The composition ratio of fermentation according to the addition of Y.E and S.M in the pickles of Aronia Aronia
Dilution factor Composition of aronia media Aronia
Capsicum solution (mL) Distilled water (mL) MSG ^{1 )} (g) YE ²⁾ (g) SM ³⁾ (g) 10 10 90 2 0.5 0 One 0 One One One 3 One 5

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

³⁾ SM: Skim milk

2. Results and discussion

(1) pH, acidity and number of living cells

The pH of Y0.5, Y1, Y1S1, Y1S3, Y1S5 fermented according to the addition of Y.E and MSG to the pickles of Aronia was highest at 6.25 for Y1S5 on the 0th day of fermentation. Y1S3 was followed by 6.15 and Y0.5, Y1 and YS1 were 5.53-5.64. Thereafter, the pH decreased to 4.15-4.04 on the first day of fermentation and to 3.97-4.17 until the 9th day of fermentation. The acidity of fermented Ahnonia lactic acid was 0.16-0.28% on the 0th day of fermentation and increased to 0.80-1.75% on the 1st day of fermentation, and increased to 1.28-1.88% on the 3rd day of fermentation. (Fig. 19). However, the acidity tended to be maintained after increasing the fermentation time at all conditions (Fig. 19).

The initial viable cell count of L. platarum EJ2014 increased from 2.85 × 10 ⁷ CFU / mL to 1.80 × 10 ⁸ -4.55 × 10 ⁸ CFU / mL on the first day of fermentation. In the YE 1% supplemented group until the third day of fermentation, the highest value was 3.65 × 10 ⁹ CFU / mL. From day 1 or 3 after fermentation, the number of bacteria decreased slightly, and on the 9th day of fermentation, 1.50 × 10 ⁸ -3 .60 × 10 ⁸ CFU / mL (Fig. 20). The maintenance of the viable cell count above 10 ⁸ CFU / mL during the fermentation to 9 days indicates that skim milk enhances GABA production during fermentation with lactic acid bacteria.

(2) TLC change

TLC changes were measured using the stock solution until fermentation for 5 days. For comparison with previous experiments, CaCO ₃ The experiment was carried out without adding 0.25%. The group supplemented with skim milk contributed to the enhancement of GABA content as before, but the content of GABA was not higher than that of the previous experiment due to the absence of CaCO ₃ (FIG. 21A).

The difference from the previous TLC is the measurement until 9 days fermentation. The group supplemented with skim milk contributed to the enhancement of GABA content as before, but only about 0.5% of GABA was produced in the group without addition of CaCO ₃ . In the previous experiment, the addition of CaCO ₃ and skim milk increased the GABA content more than about 2.5%. It is considered that CaCO ₃ and skim milk should be added together for fermentation during the fermentation of Aronia (FIG. 21B).

< Example  10> Aronia To the sugar pickle  Yeast extract By addition , Scheme  9 days according to the addition of skim milk L. plantarum  EJ2014 Fermentation

1. Materials and Methods

After 7 days, the fermented Aronia fermented liquid was homogenized with a hand mixer and heat treated at 90 ℃ for 30 minutes. The culture medium of the fermentation product of Aronia lactic acid was the same as before, and 2% (w / w) MSG and 0.5-1% (w / w) YE were added as follows and skim milk 0-1 The experiment was carried out by adding 0.25% (w / w) of CaCO ₃ and adding L. plantarum EJ2014 (Table 14). The diluted solution of Aronia was diluted 10 times and then tested. Fermentations of Lactobacillus acid lactic acid were prepared by fermenting L. plantarum EJ2014 in MRS broth at 30 ℃ for 1 day after 1 day of starter incubated at 30 ℃ for 9 days.

The composition ratio of fermentation according to the addition of Y.E and S.M in the pickles of Aronia Aronia
Dilution factor Composition of aronia media Aronia
Capsicum solution (mL) Distilled water (mL) MSG ^{1 )} (g) YE ²⁾ (g) SM ³⁾ (g) 10 10 90 2 0.5 0 One 0 One One

¹⁾ MSG: monosodium glutamate (monosodium glutamate)

²⁾ YE: Yeast extract

³⁾ SM: Skim milk

2. Results and discussion

(1) pH, acidity and number of living cells

The changes in fermentation pH and acidity according to the addition of Y.E and S.M to the pickles of Aronia were shown in FIG. The pH of Y0.5 was the highest at 6.85 on the 0th day of fermentation. Next, Y1 was 6.61 and Y1S1 was 5.94. After the fermentation, the pH was decreased from 4.59 to 4.37 on the 1st day of fermentation and 4.09-4.25 until 9th day of fermentation. The acidity of fermented Ahnonia lactic acid was 0.10-0.20% on the 0th day of fermentation and 0.15-0.56% on the 1st day of fermentation. The acidity was increased to 1.16-1.35% on the 3rd day of fermentation, 1.25-1.45%, the acidity tended to be maintained after increasing the fermentation time at all conditions.

The initial viable cell count of L. platarum EJ2014 increased from 1.38 × 10 ⁷ CFU / mL to 3.50 × 10 ⁸ -4.55 × 10 ⁸ CFU / mL on the first day of fermentation. In the Y1S1 supplemented group, the highest level was 8.75 × 10 ⁹ CFU / mL until the third day of fermentation. After 1 or 3 days of fermentation, the number of bacteria decreased slightly, and on the 9th day of fermentation, 2.20 × 10 ⁸ -4.35 × 10 ⁸ CFU / mL Respectively. It is considered that skim milk maintains the survival of lactic acid bacteria and promotes GABA production when skim milk is fermented (FIG. 23), since the viable cell count is maintained above 10 ⁸ CFU / .

(2) TLC change

The changes of MSG and GABA contents according to YE addition and SM addition were as shown in FIG. The samples were diluted 5 times and used until 9 days of fermentation. YE 1% showed higher GABA content on 9 days fermentation than YE 0.5%, and skim milk supplementation contributed to the increase of GABA content as before. L. platarum EJ2014 showed a GABA content of about 2.5%, and MSG remained significantly decreased to about 0.1% in Y1S1. 1%, MSG 2% and CaCO ₃ 0.25% contribute to the enhancement of GABA content by L. platarum EJ2014.

< Example  11> Aronia The amount of pickled sugar  Mixed beverage prototype of lactic acid fermentation broth

After fermentation with lactic acid, the color of fermented Ahnonia lactic acid with enhanced GABA substance tended to fade over time due to acidity and fermentation for 9 days. Therefore, the crude fermented broth of Aronia lactic acid was mixed with a certain ratio of Aronia's fermented broth (Table 15). When the solution of Aronia was added at the level of 20% and 25%, purple Aronia color could be obtained. 25 shows the properties of the final product after stepwise mixing of the fermentation broth of Aronia lactic acid. Therefore, by optimizing the fermentation conditions of the useful lactic acid bacteria by using the Aronia fruit, the fermentation of the fermented lactobacillus product was completed by fermentation of lactobacillus containing a large amount of GABA and lactose fermentation for 9 days.

It was difficult to consume raw bitterness and sour taste of raw materials when they were consumed with conventional polyphenols. However, fermentation decreased bitter taste, strengthened functional GABA ingredient, and was used as a sugar pickling solution. By adding the fructo-oligosaccharide to the final product, it is considered to be a fermented product excellent in taste, nutrition and function. In addition, sweetness was imparted with low sweetener capacity using stevioside, which is a natural sweetener, and viscosity was controlled by adding xanthan gum to improve texture.

One. Aronia  Lactic acid Fermented water  Sugar To the sugar pickle  PH, acidity ( % ), Sugar content, color change

The L value of lactic acid fermented fermented for 9 days showed that the color values of a and b decreased and the color was bright. Therefore, the color of Aronia was intrinsic to the original color of Aronia when added with 20% of Aronia 's pickles, and there was no significant difference from the other 40-100%. The lactic acid fermented product showed the lowest value of 9.57 in the case of sugar content and 25.77 in the case of the 20% added sugar cane solution. The pH and acidity were the lowest in the case of the sugar pickles and the pH was increased and the acidity was increased as the lactic acid fermented product was added (FIG. 25 and Table 15). As a result, it was possible to impart color while minimizing the amount of sugar pickling solution, and the sugar content was not high, and it was judged that the compounding ratio of 20% as a functional functional fermented beverage was good.

PH, acidity (%), sugar content, coloration in combination with ascorbic acid and fermented lactic acid One 2 3 4 5 6 Sugar pickle 100 80 60 40 20 0 Lactic acid fermentation product 0 20 40 60 80 100 pH 3.58 3.8 3.94 4.01 4.06 4.1 Acidity (%) 0.77 0.86 1.11 1.2 1.39 1.72 Brix (° Brix) 58.83 52.47 41.90 35.00 25.77 9.57 L 16.76 17.07 16.37 16.78 17.39 25.80 Chromaticity a 2.03 2.50 3.27 4.23 5.56 2.85 b 0.66 0.62 0.75 0.89 0.93 1.32

2. Aronia  Lactic acid Fermented water Fructooligosaccharide To the sugar pickle  PH, acidity (%), sugar content, chromaticity change

The sugar content of the protozygous product extracted and mixed with fructo-oligosaccharide was lower than that of the sugar-pickled sugar, and the a degree of coloration was higher than that of the sugar-picked samples, thereby further enhancing the application of color (FIG. 26 and Table 16) . It is also considered to be more suitable for health functional food by lowering sugar.

Aroniofructo oligosaccharide pH, acidity (%), sugar content, and color change in combination with fermented milk and fermented lactic acid One 2 3 4 Sugar pickle 100 50 25 / water: 25 100 Lactic acid fermentation product 0 50 50 0 pH 3.61 4.08 4.14 4.1 Acidity 0.55 0.05 0.01 1.72 Brix (° Brix) 43.8 27 15.6 9.47 L 17.82 17.93 17.82 20.75 Chromaticity a 4.64 5.11 4.17 2.04 b 1.28 1.52 1.37 2.17

3. Aronia  Lactic acid Fermented water Fructooligosaccharide Sugar pickle , Xanthan gum ( xanthan  gum), pH during formulation with stevioside, acidity ( % ), Sugar content, color change

PH, and pH of a mixture of fermented arnoyl lactic acid fermented for 9 days with fructooligosaccharide fermented milk (aronia: fructooligosaccharide = 1: 3 ratio), water, xanthan gum and stevioside (%) And sugar content (Table 17). The pH of the fermented beverage of Aronia was 4.18-4.35 and there was no significant difference in pH (0.55-0.77%). Among these, the acidity was lowest at 0.55% in the group containing 2% stevioside. Brix of 17.4 ° Brix was observed in the case of adding 0.25g of xanthan gum and 16.8 ° Brix in the case of adding 0.5g of xanthan gum. When 1 g of stevioside was added after adding 0.25 g of xanthan gum, it was increased to about 2 ° Brix by 18.1 ° Brix compared to the case without natural sweetener. When 2 g of stevioside was added 20.3 ° Brix.

Aronia fructooligosaccharide Fermented milk of fermented lactic acid, pH, acidity (%), sugar content according to xanthan gum, stevioside addition One 2 3 4 Sugar pickle 25 25 25 25 Lactic acid fermentation product 50 50 50 50 water 25 25 25 25 Xanthan gum
(g) 0.25 0.5 0.25 0.25 Stevioside (g) ¹⁾ - - One 2 pH 4.18 4.30 4.30 4.35 Acidity 0.75 0.77 0.77 0.55 Sugar content 17.4 16.8 18.1 20.3

¹⁾ -: Not detected.

4. The consistency changes in xanthan gum (xanthan gum), carrageenan gum (carrageenan gum) amount

It is also believed that by adding gums, the viscosity can be increased to enhance the taste and palatability of the taste. In the case of xanthan gum, the consistency index (Pa · ⁿ ) increased significantly to 6.59 when 0.25% was added and maintained at 0.5%. However, carrageenan gum did not show a significant increase (Fig. 27). This suggests that the use of xanthan gum can increase the value of viscosities and increase the palatability when using the fermented product of Aronia.

Korea Microorganism Conservation Center (overseas) KCCM11545P 20140609

Claims (7)

(1) preparing an ascorbic acid solution by mixing the atorvastatin and the saccharide;
(2) diluting the ascorbic acid solution;
(3) 1 to 5 parts by weight of monosodium glutamate (MSG), 0.1 to 1 part by weight of yeast extract, 0.5 part by weight of skim milk, 0.5 to 1 part by weight of yeast extract per 100 parts by weight of the above- To 5 parts by weight of CaCO _{3 and} 0.1 to 0.5 parts by weight of CaCO ₃ ;
(4) gamma-aminobutyric acid (GABA), which comprises fermenting the mixture by inoculating and culturing Lactobacillus plantarum EJ2014 (KCCM11545P) strain starter, Wherein the fermented product is fermented. The method according to claim 1, wherein the step of preparing the ascorbic acid solution comprises mixing Aronia and a saccharide at a weight ratio of 1: 1-4, and pickling at room temperature for 1 to 6 months. A method for producing fermented lactic acid. [Claim 2] The method according to claim 1, wherein the step (2) comprises diluting the ascorbic acid solution with water by 1 to 10 times by weight. delete The method according to claim 1, wherein the fermentation in step (4) is performed at 25 to 30 ° C for 1 to 9 days. (1) preparing an ascorbic acid solution by mixing the atorvastatin and the saccharide;
(2) diluting the ascorbic acid solution;
(3) 1 to 5 parts by weight of monosodium glutamate (MSG), 0.1 to 1 part by weight of yeast extract, 0.5 part by weight of skim milk, 0.5 to 1 part by weight of yeast extract per 100 parts by weight of the above- To 5 parts by weight of CaCO _{3 and} 0.1 to 0.5 parts by weight of CaCO ₃ ;
(4) preparing Lactobacillus plantarum EJ2014 (KCCM11545P) strain starter inoculated with the mixture, fermenting the Lactobacillus plantarum strain to cultivate fermented Lactobacillus acid lactis enhanced with GABA; And
(5) 10 to 30 parts by weight of the ascorbate fermented solution prepared in the step (1), about 40 to 60 parts by weight of the fermentation product of the arnoyl lactate prepared in the step (4) 10 to 30 parts by weight of water, 0.1 to 1 part by weight of xanthan gum and 0.1 to 3 parts by weight of stevioside.
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