KR102007569B1 - Fermentation product of seomae mugwort with high palatability and functionality, and method for preparing the same - Google Patents

Abstract

The present invention relates to a fermented soybean fermented product having improved palatability and functionality, a method for preparing the same, and a fermentation strain for preparing the fermented product. The island's mugwort fermented product according to the present invention has enhanced antioxidant and antidiabetic effects, and improved overall preference including color, taste, and the like compared to conventional island's mulberry extract, and can be utilized as an active ingredient in health functional foods such as probiotics. Could be.

Description

Fermentation product of seomae mugwort with improved taste and functionality and method for preparing the same {Fermentation product of seomae mugwort with high palatability and functionality, and method for preparing the same}

The present invention relates to a fermented soybean fermented product having improved palatability and functionality, a method for preparing the same, and a fermentation strain for preparing the fermented product.

Artemisia spp. Is a perennial herb that is distributed in mountain fields all over Korea. It is a perennial herb belonging to the genus Compositae and about 200 species are known in the northern hemisphere. It is reported that there are 38 species distributed in Korea, but the classification of species is not clearly made, and the wormwood plants are called wormwood, larvae, insulators etc. in folklore and have been used for edible since ancient times. For medical purposes, the outpost of Artemisia iwayomogi Kitamura, one of the genus plants, is called injinho, and it is used for jaundice, fever, pain and hemostasis, and Artemisia annua Linne has an antimalarial effect. Eggplant is known as a raw herbal medicine of artemisinin.

On the other hand, the island mugwort is a mutant of Artemisia argyi, known as a wormwood native to the South Sea region, and was recognized for its genetic and morphological characteristics for the first time in Korea. Due to its physiological activity such as superior antioxidant activity compared to common wormwood, the planting area of island mugwort has been increasing rapidly every year since its growing area increased from 1 ha in 2010 to more than 20 ha in 2013. Research has been conducted to enhance the utilization of food, cosmetics, and health care products that utilize the functionality of the island wormwood, but until now, only the physiological activity of wormwood itself and the development of simple processed products have been conducted. For this purpose, it is urgent to develop a processed product focused on improving the functionality. In addition, because the intrinsic bitter taste of the island is showing a limit to apply to foods such as probiotics, bar as well as functionality, the enhancement of preference is also an important technical factor.

Under these circumstances, research on the production or processing technology of island mulberry, which can improve not only the functionality of the island mulberry, but also the taste, is actively underway (Korea Patent 10-1310019), but it is still inadequate. Accordingly, the present invention was intended for plant fermentation using probiotics lactic acid bacteria and the like, to improve the functional and palatability of intestinal function, antidiabetic activity and the like.

The present invention has been made to solve the above problems, the inventors of the present invention is a fungus produced by using a strain, such as Lactobacillus brevis, the antioxidant and anti-diabetic effect is enhanced compared to the conventional extracts It was confirmed that the overall preference including color, taste, and the like was improved, and based on this, the present invention was completed.

It is an object of the present invention to provide fermented cabbage fermented with palatability and functionality and a method for producing the same.

Another object of the present invention to provide a probiotic or health functional food composition comprising the fermented wormwood as an active ingredient.

Another object of the present invention is Lactobacillus brevis strain Lactobacillus brevis osl 3 having excellent fermentation efficacy osl 3, KFCC 11715P).

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problem, another task that is not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the object of the present invention as described above, the present invention consists of the island extract of Lactobacillus brevis ( Lactobacillus brevis ), Leuconostoc mesenteroides ( Luconostoc mesenteroides ), and Lactobacillus plantarum ( Lactobacillus plantarum ) Provided is a wormwood fermented product having enhanced alpha-glucosidase inhibitory activity, fermented with a lactic acid bacterium selected from the group or a culture thereof.

In one embodiment of the present invention, the extract may be a mugwort extract.

In another embodiment of the present invention, the lactic acid bacteria may be Lactobacillus brevis, preferably, Lactobacillus brevis, more specifically, Lactobacillus brevis osl 3 strain ( Lactobacillus brevis) isolated from the wild grass fermentation broth. osl 3, KFCC 11715P).

In another aspect, the present invention comprises the step of fermentation by adding a culture of lactic acid bacteria or lactic acid bacteria to the extract of the fungus, Al-glucosidase inhibitory activity of the preparation method of the fungus of the fungus, the lactic acid bacteria Lactobacillus brevis, Provided is a method for preparing a wormwood fermented product selected from the group consisting of Conostoke Mesenteroides, and Lactobacillus plantarium,

As an embodiment of the present invention, prior to the fermentation step, may further comprise the step of forming a mixture before fermentation by adding purified water and nutrients to the island mulberry extract, the nutrients are malt extract, specifically It may be malt extract.

As another embodiment of the present invention, the lactic acid bacteria may be Lactobacillus brevis osl 3 strain ( Lactobacillus brevis osl 3, KFCC 11715P).

As another embodiment of the present invention, the step of fermentation may be performed at 26 to 32 ° C. for 48 hours to 96 hours.

Further, the present invention provides a Lactobacillus brevis osl 3 strains (Lactobacillus brevis osl 3, KFCC 11715P ) with excellent efficacy island aessuk fermentation.

The present invention also provides an anti-diabetic and / or antidiabetic probiotic composition and its use, comprising the fermented wormwood as an active ingredient.

The wormwood fermented product prepared using strains such as Lactobacillus brevis has enhanced antioxidant and anti-diabetic effects and improved overall preference including color and taste compared to conventional wormwood extracts. It can be used as an active ingredient in food.

1 is a comparison of the appearance characteristics of the common mugwort and island mugwort, a of Figure 1 is a result of visual observation of the common mugwort, and Figure 1 b is a result of visual observation of the island mugwort.
Figure 2 shows the results of analysis of the cell fatty acid composition of the strain isolated from Sanyacho fermentation broth by GLC.
FIG. 3 shows the strains isolated from the fermented broth of Sanyacho, a of FIG. 3 shows a phylogenetic analysis based on 16S rDNA sequencing, and b of FIG. 3 shows the results of API kit analysis.
Figure 4 is the result of measuring the pH change of the island mulberry fermentation according to the culture period for each fermentation strain.
Figure 5 is a result of measuring the acidity change of the island mulberry fermentation according to the culture period for each fermentation strain.
6 is a result of comparing the inhibitory activity of α-glucosidase according to fermentation strains.

Hereinafter, the present invention will be described in detail.

The present invention provides a wormwood fermented product having an enhanced alpha-glucosidase inhibitory activity, wherein the wormwood extract is fermented with a culture of lactic acid bacteria or lactic acid bacteria.

As used in the present invention, the term "Island Artemisia" is a mutant of Artemisia argyi and is known as a wormwood (Namhae wormwood) that grows in the South Sea region. In early years, the leaf form is round and wide like a chrysanthemum leaf. The stem is thin and has many white fluffy forms, and its overall length is about 50cm. As shown in Figure 1, the island wormwood is a triangular ovate, unlike the common wormwood with a severe fold of the central leaf, it maintains a flat state with a rhombus. In addition, the difference between the general characteristics between the island mugwort and common mugwort is shown in Table 1 below.

TABLE 1

As shown in Table 1, the island mugwort has a distinctive characteristic from the ordinary mugwort. Specifically, the smell of soft peppermint flavor than the scent of ordinary mugwort, the fiber is rich, there is less smoke during the production of moxibustion, and in particular, the flavor is excellent. In the present invention, focusing on the functionalities of the fungus, it not only enhances the antioxidant and anti-diabetic effect, especially the alpha-glucosidase inhibitory activity known as the main mechanism of diabetes treatment, but also eliminates the bitter taste inherent in the fungus In order to improve the palatability, there is a technical feature in that the extract from the wormwood was fermented under specific lactic acid bacteria and conditions.

In the present invention, the wormwood extract can be extracted according to a conventional method known in the art for extracting the extract from natural products, that is, using a conventional solvent under the conditions of conventional temperature, pressure. For example, in the present invention, the mugwort extract may be extracted using one or more solvents selected from the group consisting of water, alcohols having 1 to 4 carbon atoms, and mixed solvents thereof, and preferably water may be used. In addition, the method of extracting the extract from the island mugwort can be extracted through various methods such as hot water extraction, cold needle extraction, reflux extraction, ultrasonic extraction, but is not limited thereto.

In the present invention, the strain for fermentation, more specifically, lactic acid bacteria may preferably be Lactobacillus brevis, Leukonostock mesenteroides, or Lactobacillus plantarium, more preferably, Lactobacillus brevis, Most preferably, Lactobacillus brevis, ie, Lactobacillus brevis 3 strain ( Lactobacillus brevis , isolated from wild vinegar fermentation broth) osl 3, KFCC 11715P), but is not limited thereto.

The term "fermentation" used in the present invention refers to a process of obtaining a substance useful to humans by decomposing organic substances with microorganisms or enzymes thereof, and the substance produced by the fermentation process is called a fermentation product. The useful substance for the purpose of the present invention refers to a wormwood fermented product having enhanced palatability and functionality, specifically, enhanced alpha-glucosidase inhibitory activity.

In another aspect of the present invention, there is provided a method for producing a wormwood fermented cabbage with enhanced alpha-glucosidase inhibitory activity, comprising the step of fermenting by adding a culture of lactic acid bacteria or lactic acid bacteria to the wormwood extract.

Since the production method of the present invention targets the above-mentioned wormwood fermented products, the contents common between the two are omitted in order to avoid excessive complexity of the present specification.

In one embodiment, after adding the purified water and the nutrient to the extract of the wormwood to form a mixture before fermentation or at the same time, the above-described lactic acid bacteria may be added, the nutrient is preferably malt extract, more preferably malt water It may be an extract, but may be included without limitation, so long as it is a substance that can provide nutrients, especially sugar components to lactic acid bacteria.

In addition, in order to further enhance the alpha-glucosidase inhibitory activity of the fungus, the above-mentioned lactic acid bacteria can be incubated for 48 hours to 96 hours at 26 to 32 ℃, but is not limited thereto.

On the other hand, in one embodiment of the present invention, the optimum fermentation strains for the preparation of the island of Wormwood fermentation was identified, using a variety of strains including the strain was prepared by the island of Wormwood (see Preparation Examples 1 and 2) . When the fungus fermented with S. aureus was incubated for 48 hours to 72 hours with the fermentation strain, it was confirmed that the Lactobacillus brevis is excellent in growth activity and acidity, etc. in the strain (see Example 1). In addition, in another embodiment of the present invention, the wormwood fermentation showed an improved antioxidant (DPPH radical scavenging activity) and antidiabetic effect (α-glucosidase inhibition) compared to the wormwood extract, excellent in vivo It was confirmed that the improvement in stability and acceptability (see Examples 2 to 4), the fermented product according to the present invention will be used as an active ingredient of health functional foods such as probiotics.

Accordingly, as another aspect of the present invention, there is provided an antioxidant and / or antidiabetic probiotics composition comprising the wormwood fermented product prepared by the above method as an active ingredient.

Since the composition of the present invention uses the above-mentioned wormwood fermented product as an active ingredient, the contents common between the two are omitted in order to avoid excessive complexity of the present specification.

The probiotic composition of the present invention may further comprise a physiologically acceptable carrier, and may be formulated with the carrier to provide food and feed additives.

As used herein, the term "physiologically acceptable carrier" refers to a carrier or diluent that does not irritate an organism and does not inhibit the biological activity and properties of the administered compound. Acceptable pharmaceutical carriers in probiotics formulated as liquid solutions are sterile and biocompatible, which include saline, sterile water, buffered saline, albumin injectable solutions, dextrose solution, maltodextrin solution, glycerol and one of these components. More than one component can be mixed and used, and other conventional additives, such as antioxidant, buffer, and bacteriostatic agent, can be added as needed. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to formulate into injectable solutions, pills, capsules, granules or tablets such as aqueous solutions, suspensions, emulsions and the like. There are binders, emulsifiers, preservatives, and the like added to prevent deterioration of the quality of the probiotic formulations in the present invention, and amino acids, vitamins, enzymes, flavors, nonprotein nitrogen compounds, and silicates added to the feed to increase the efficacy. Agents, buffers, extractants, oligosaccharides and the like. In addition, the feed mixture may further include, but is not limited thereto.

Formulations for oral administration containing the probiotics of the present invention as an active ingredient, for example, can be formulated into tablets, troches, lozenges, water-soluble or oily suspensions, prepared powders or granules, emulsions, soft capsules. For formulation into tablets and capsules, lactose, saccharose, sorbitol, mannitol, starch, amylopectin, binders such as cellulose or gelatin, excipients such as dicalcium phosphate, disintegrants such as corn starch or sweet potato starch, magnesium stearate And lubricating agents such as calcium stearate, sodium stearyl fumarate or polyethylene glycol wax, and the capsule formulation may further contain a liquid carrier such as fatty oil in addition to the aforementioned substances.

In still another aspect of the present invention, there is provided a cosmetic composition for antioxidant, or an antioxidant and / or antidiabetic pharmaceutical composition, which comprises the wormwood fermented product prepared by the method as an active ingredient.

In addition, as another aspect of the present invention, the present invention provides a strain having excellent fungus fermentation efficacy.

The strain of the present invention was isolated from wild vinegar fermentation broth such as mugwort, butterbur, and analyzed the molecular biological characteristics of the isolated strain by 16S rDNA gene sequence, a novel strain showing high homology with Lactobacillus brevis ( Lactobacillus brevis ) I identified it. Lactobacillus brevis (Sactobacillus brevis) osl 3) and was deposited with the Korea Microorganism Conservation Center on December 13, 2016 and was given accession number KFCC 11715P.

When the strain of the present invention is used as a probiotics, in fermented products, especially wormwood fermented products, the bitterness inherent in the wormwood is weakened, and high antioxidant or antidiabetic effects are indicated, and the strain or its culture is a probiotic composition. It can be usefully used for the preparation of.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are merely provided to more easily understand the present invention, and the contents of the present invention are not limited by the following examples.

[ Production Example ]

Production Example  One. Lactobacillus Brevis osl  Isolation and Identification of Three Strains

In order to obtain a fermentation strain for the preparation of the island mulberry fermentation, the present inventors isolated the strain from wild vinegar fermentation broth such as mugwort, butterbur. Appropriate dilution of fermented broth in MRS agar medium (Difco ^TM Becton, Dickinson & Co., USA), a medium for lactic acid bacteria separation, and incubated at 30 ° C for 3-5 days to form a single colony. Pure water was separated from freshly prepared MRS agar medium. The purely isolated colonies were inoculated in a sterilized malt extract at 121 ° C. for 15 minutes and shaken at 30 ° C. for 150 days at 150 rpm. The substrate was inoculated at a concentration of 1% (v / v) and allowed to ferment for 4 days at 30 ° C., and then, the overall flavors including flavor and taste were examined, and strains judged to have excellent fermentation aptitude were selected. Thereafter, the strains were subjected to phylogenetic studies by carbon source availability, cellular fatty acid analysis, and 16S rDNA sequencing.

First, the carbon source availability of the strain was examined using an APL 50 CHL kit, as shown in Table 2 below, L-Arabinose, Ribose, D-Xylose, β-Methyl-xyloside, Galactose, D-Glucose, D Carbon sources such as -Fructose, N-Acethyl-glucosamine, Esculine, Maltese and Melibiose can be used. From these results, it could be judged as Lactobacillus brevis or Lactobacillus buchneri.

TABLE 2

In addition, as a result of analyzing the cell fatty acid composition of the strain by GLC, as shown in Table 3 and Figure 2, it contained a variety of C ₁₆ ~ C ₂₀ saturated, unsaturated, branched, cyclic, alcohol fatty acid, the existing data In comparison with the base, Leuconostoc mesenteroides can be inferred.

[Table 3]

In addition, as a result of phylogenetic analysis and API kit analysis based on the 16S rDNA sequence, as shown in Figure 3, finally, the strain belongs to the genus Lactobacillus ( Lactobacillus ), about 99% of the 16S rDNA phase Same as Lactobacillus brevis (Lactobacillus. brevis) strain and the strain was identified as exhibiting a high molecular phylogenetic relationship flexible, hereinafter it L. brevis. We named it osl 3 or osl 3.

Production Example  2. Island Fermented  Produce

The islands mugwort grown in Asan-ri, Namhae-gun, Gyeongsangnam-do was collected, washed and dried, and 90 g of distilled water was added to 10 g of the dried islands mugwort to prepare an extract. The mugwort water extract was subjected to autoclave treatment at 121 ° C. for 30 minutes, and distilled water was added thereto so that the total solution volume reached 100 mL. Thereafter, various kinds of fermentation strains were added to the 100 mL solution at a concentration of 2% (v / v), and then cultured at about 30 ° C. with malt extract (100 mL) for 4 days to prepare fermented cabbage. . The malt extract was prepared by adding 1 L of distilled water to 100 g of malt, incubating at 60 ° C. for 2 hours, and adjusting the filtrate obtained by heating and extracting at 121 ° C. for 15 minutes to 10 L.

On the other hand, the island aessuk the fermentation strain for the preparation of fermentation, Lactobacillus brevis, Lactobacillus brevis osl 3, flow Pocono stock mesen teroyi death, or Lactobacillus Planta volume (hereinafter, L. brevis, respectively (Lb), L. brevis. was used osl 3, L. mesentorides (Lm) , name cards. in L.plantarium (Lp)).

[ Example ]

Example  1. Changes in the number of bacteria, etc. according to the culture period

In this example, the pH and acidity changes of the fungus fermentation product according to the culture period and the growth state of the strains were evaluated for the fungus fermentation of Preparation Example 1 prepared by inoculating various types of fermentation strains. Specifically, while cultivating each of the fungus fermented for 96 hours, the pH, acidity, and number of bacteria in the fermentation were calculated at 12 hour intervals, and the control was not inoculated with the fermentation strains Extracts and / or L.brevis. Osl 3 was used to ferment only malt extract.

As a result, as shown in Figs. 4 and 5, while the extracts of the wormwood without inoculation fermentation strain had little change in pH and acidity, the remaining groups treated with fermentation strains (malt + osl 3, osl 3, In Lb, Lm, and Lp), a decrease in pH and an increase in acidity were observed, indicating that fermentation proceeded, in particular, L. brevis . When osl 3, L. brevis , or L. plantarium were used, this change was more pronounced.

In addition, as shown in Table 4, it was confirmed that the excellent proliferative effect by the malt extract is effectively maintained even in the fermented barley of the present invention inoculated with various strains. Most of the fungus fermented with S. aureus, it was found that when the incubation time is 48 hours or 72 hours, the number of grown bacteria reaches the maximum value, among which L. brevis . When osl 3 or L. brevis was used as the fermentation strain, the growth of the fungus in the fungus fermentation was the best.

[Table 4]

Example  2. Island Fermented  Confirmation of functional enhancement effect

In the present Example, to evaluate the antioxidant efficacy of the Pleurotus eryngii fermentation, the total phenol content before and after fermentation was measured by Folin-Ciacalteu's method, and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activity test was performed. Was carried out. In addition, in order to evaluate the anti-diabetic effect of S. aureus fermentation, the activity change of α-glucosidase, which is known to be closely related to the treatment of diabetes mellitus according to the fermentation strain and the presence or absence of fermentation, was measured. On the other hand, as a control was used as the extract of the island wormwood not inoculated with the fermentation strain.

As a result, as shown in Table 5 below, when fermentation of S. aureus extract using a fermentation strain, although the total phenolic content was observed slightly lower than that of the control group, DPPH radicals used as an indicator of direct antioxidant effect Scavenging activity was found to be somewhat higher than the control. Specifically, when only malt extract was fermented using a fermentation strain, DPPH radical scavenging activity was observed to be very low, whereas the wormwood fermented product significantly enhanced its effect, and as described above, L. brevis . When osl 3 or L. brevis was used as the fermentation strain, this effect was better (84.76%, 84,41%). In particular, according to the literature on the antioxidant and nitrite scavenging activity of mugwort and pine needles (2002, Chan-Sung Park et al., Korean Society of Food Preservation and Distribution), the water extract was 100, 300 Considering that the electron donating abilities were 41, 50, 53, 57%, and ethanol extracts 39, 51, 58, 64%, respectively, at concentrations of 500 and 1000 ppm, these results of the wormwood fermentation were normal. It can be seen that the effect is significantly superior to.

TABLE 5

In addition, as a result of evaluating the anti-diabetic effect of the mugwort fermentation, it was found that when the mugwort extract was fermented using the fermentation strain, α-glucosidase inhibitory activity was significantly increased compared to before fermentation (see FIG. 6). These effects are found in control and contain L. brevis . It was also remarkable compared to the group in which only malt extract was fermented using osl 3, and among them, L. brevis . When osl 3 was used as a fermentation strain, α-glucosidase inhibition activity was the best.

Example  3. Island Fermented  Stability analysis

In this example, L. brevis . Fermentation strains showed excellent effects in Examples 1 and 2 . osl 3 Or by evaluating their bile acid resistance and pH stability in L. brevis , we tried to determine whether the fungus fermentation of the present invention can be used as a health functional food such as probiotics.

3-1. Fermentation strains Bile Acid Resistance  analysis

After addition of 0.5 or 1.0% bile acid to the medium, L. brevis . osl 3 As a result of analyzing the growth change according to the OD value while culturing L.brevis , as shown in Table 6, both strains showed a tendency to inhibit growth as the amount of bile acid added increased. , was the growth of the bacteria can check constituted by any appropriate level or higher as the incubation period has passed, L. brevis compared to the L. brevis. osl 3 It was found that the growth activity of the strain is better.

TABLE 6

3-2. PH Stability Analysis of Fermented Strains

2N-HCl was added to adjust the pH of the medium to pH 6.7, pH 3.0 and pH 2.0, respectively, followed by L. brevis . As a result of analyzing the change in the number of bacteria according to the culture of osl 3 or L. brevis , as shown in Table 7, both strains showed a tendency to inhibit the growth as the pH of the medium is lowered, but the culture period As time went by, the growth of the fungus was recovered or increased to some extent . As described above, L. brevis . It was found that the pH stability of the osl 3 strain is more excellent.

TABLE 7

Example  4. Island Fermented  Sensory evaluation

The wormwood is difficult to use as a processed food due to the inherent bitter taste, the situation is required to improve the technology. In the present embodiment, the sensory test of the wormwood fermented product of Preparation Example 1 prepared by inoculating various types of fermentation strains was tested by color, taste, and aroma to evaluate the improvement of palatability. The sensory test was carried out by nine-point scoring method for 20 patients.

As a result, as shown in Table 8, compared with the non-fermented control, the ginseng fermented product improved the overall acceptability such as improved color and reduced bitter taste, among which L. brevis . When osl 3 or L. brevis was used as the fermentation strain, 6.5 and 6.4, respectively, were found to have excellent palatability improvement effects.

[Table 8]

As described above, the barley mugwort fermented product according to the present invention has not only enhanced antioxidant or antidiabetic effects compared to barley mugwort extract, but also significantly improved palatability so that it can be easily consumed in various layers, such as probiotics. It can be used as an active ingredient of functional foods.

The foregoing description of the present invention is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Korea Microbial Conservation Center (Domestic) KFCC11715P 20161213

Claims (8)

Alpha-Fructus extract was fermented with lactic acid bacteria or cultures thereof selected from the group consisting of Lactobacillus brevis , Leuconostoc mesenteroides , and Lactobacillus plantarum . A wormwood fermented product with enhanced glucosidase (α-glucosidase) inhibitory activity.
According to claim 1, The extract of the island of Artemisia is an extract of the island of mugwort, island mugwort fermentation.
According to claim 1, The lactic acid bacteria Lactobacillus brevis osl 3 strains ( Lactobacillus brevis osl 3, KFCC 11715P), characterized in that the island mulberry fermentation.
As a method for producing an α-glucosidase inhibitory activity, comprising a step of fermenting by adding a culture of lactic acid bacteria or lactic acid bacteria to an extract of the fungus,
The lactic acid bacterium is selected from the group consisting of Lactobacillus brevis, Leukonostock mesenteroides, and Lactobacillus plantarium, a method for producing a fungus fermented.
According to claim 4, Prior to the step of fermentation, further comprising the step of forming a mixture before fermentation by adding purified water and malt extract to the mulberry extract, fermented mulberry fermentation.
The method of claim 4, wherein the lactic acid bacteria is Lactobacillus brevis osl 3 strain ( Lactobacillus brevis osl 3, KFCC 11715P), characterized in that the preparation method of the island mulberry fermentation.
The method of claim 4, wherein the step of fermentation, characterized in that carried out for 48 to 96 hours at 26 to 32 ℃, wormwood fermented product.
Lactobacillus brevis osl 3 strain (KFCC 11715P) with excellent fungus fermentation efficacy.

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