KR102299198B1 - Weissella confusa for manufacturing syrup and manufacturing method of syrup using the same - Google Patents

Abstract

The present invention relates to one of the lactic acid bacteria, Weissella confusa HJ-G1 strain (Accession No. KACC92273P). The Weissella confusa HJ-G1 strain is a lactic acid bacterium having an excellent activity of a glycotransferase that produces a difficult-to-decompose oligosaccharide, and is particularly used to prepare fermented soybean paste. The present invention provides a method for preparing fermented crude syrup using Weissella confusa HJ-G1 (Weissella confusa) strain.

Description

Weissella confusa strain used for manufacturing fermented fermented fermented fermented fermented fermented fermented extract and method for manufacturing fermented fermented fermented fermented extract using same

The present invention relates to a Weissella confusa strain used for preparing fermented fermented broth and a method for preparing a fermented fermented fermented fermented soybean paste using the same, and more particularly, Weissella confusa HJ-G1 (Weissella confusa) strain (Accession No. KACC92273P) and fermented fermented broth using the same It relates to a manufacturing method.

Lactic acid bacteria (lactic acid bacteria) refers to bacteria that produce a large amount of lactic acid (lactic acid). Among the lactic acid bacteria, lactic acid bacteria belonging to the genus Leuconostoc are gram-positive, asymptomatic bacteria, which inhabit the surface of plants. Lactobacillus in Leukonostok is non-motile and produces a wide variety of components such as lactic acid, acetic acid, alcohol, carbon dioxide, mannitol and dextran by decomposing glucose as a heterozygous lactic acid fermenting lactic acid bacteria. The lactic acid bacteria in Leukonostok can be isolated from milk and dairy products, kimchi, sauerkraut, pickles, and other vegetables and wine.

Lactic acid bacteria of the genus Weissella are Gram-positive acellular bacteria included in Lactobacillus, and are different from other species of the genus Leukonostok, and were created when Collins et al. proposed as a new genus in 1993. Since then, 14 new species have been listed in the US NCBI, and new reports have been made since then.

Similar to the lactic acid bacteria of the genus Leukonostok, the bacteria of the genus Weissella are also partially separated from fermented vegetables such as kimchi and the digestive tract of animals and are growing in various environments. Currently, only three types, Weissella cibaria, W. confuse and W. koreensis, can be used as food ingredients.

Currently, lactic acid bacteria are more commonly used as the term probiotics. Probiotics refer to live microorganism preparations or components of microorganisms that have a beneficial effect on the host by acting on the normal bacterial flora in the living intestinal tract and improving the balance. Examples of probiotics include lactic acid bacteria (genus Lactobacillus, Leuconostoc, Weisella, Pediococcus, Streptococcus, and Bifidobacterium), yeast (genus Saccharomyces, Tornlopsis), mold (genus Aspergillus), and bacteria (genus Bacillus, Clostridium). Probiotics, which are mainly produced by lactic acid bacteria, suppress the growth of harmful microorganisms in the host's intestinal tract and maintain the balance of the beneficial bacterial flora by sterilizing effect on pathogenic bacteria, changes in bacterial metabolism, stimulation of immune function, etc. to treat, prevent, and digest infections. It has been found to be effective in enhancing function, anti-cholesterol action, anti-cancer action, stimulation of host immune function, suppression of vaginal infection, anti-allergy action, enhancement of vitamin intake, and prevention of constipation.

Among the lactic acid bacteria of the present invention, the use of the fermented crude extract of Wasella confusa is presented. In addition, the present invention provides a method for preparing an announcement grain using the Wasella confuse.

The present invention relates to a method for producing fermented crude oil using a Weissella confusa strain, the method comprising the steps of preparing a fermentation broth containing a Weissella confusa strain (microbial accession number KACC92273P), the fermentation broth It includes the steps of preparing a mixed solution by mixing the ground vegetables or fruits, and boiling the mixed solution.

In one embodiment of the present invention, the Wasella confusa strain has a recalcitrant oligosaccharide production activity.

In one embodiment of the present invention, the recalcitrant oligosaccharide may be selected from the group consisting of panose, isomaltosyl maltose, and isomaltotriosyl maltose.

In one embodiment of the present invention, the step of preparing the fermentation broth comprises the steps of culturing the Wasella confusa strain in a medium, and inoculating and culturing the Wasella confusa strain in the sugar dilution or rice hydrolysis concentrate. may include steps.

In one embodiment of the present invention, the sugar diluent or the hydrolyzed rice concentrate may have a sugar content of 65 to 75 brix. Here, the sugar diluent may be a sugar concentrate containing at least one of maltose and maltose diluted to 30%.

In one embodiment of the present invention, the fermented crude syrup manufacturing method comprises the steps of inoculating and culturing the Wasella confusa strain in the sugar diluent or rice hydrolysis concentrate and adding 10% sugar, and 0.1% edible calcium carbonate It may further include the step of adding

In one embodiment of the present invention, the boiling of the mixed solution may be a step of heating to 70 ℃ to 97 ℃. At this time, the step of boiling the mixture may be a step of heating to 85 ℃ to 95 ℃. In one embodiment of the present invention, the step of boiling the mixed solution may be a step of heating for 10 minutes to 1 hour.

In one embodiment of the present invention, the vegetable or the fruit may be at least one of jujube, pumpkin, beet and watermelon.

An embodiment of the present invention includes a fermented fermented fermented fermented fermented fermented soy sauce prepared by the method.

One embodiment of the present invention includes a fermented broth for preparing fermented fermented soy sauce containing the Wasella confusa strain.

According to an embodiment of the present invention, the use of Weissella confusa among lactic acid bacteria used to prepare fermented soybeans is provided. By using Wasella confusa in the production of fermented crude syrup, it provides an efficient production technology capable of reducing the production time of crude oil and improving the yield.

1 is a photograph showing the results of thin layer chromatography analysis.
2 is a thin layer chromatography (TLC) result for analyzing the oligosaccharide by the isolated strain.
3 is a graph showing HPIC results.
Figure 4 is an optical micrograph of the selection strain, Weissella confusa (Weissella confusa) HJ-G1 micrograph.
5a is a pyrogenic tree related to Weissella confusa, and FIG. 5b is a sequence showing the above-described 16S rRNA region.
6a to 6d are graphs as a result of analyzing the content of total polyphenols in jujube, pumpkin, beet and watermelon fermented jocheong.
7a to 7d are graphs showing the ABTS electron donating ability (%) of jujube, pumpkin, beet and watermelon fermented jochung.

The present invention relates to one of the lactic acid bacteria, Weissella confusa HJ-G1 strain (Accession No. KACC92273P). In one embodiment of the present invention, the Weissella confusa HJ-G1 strain is a lactic acid bacterium having excellent activity of a glycosyltransferase that produces a difficult-to-decompose oligosaccharide, and in particular, it is used to prepare fermented soybean paste. In addition, the present invention provides a method for preparing fermented crude oil using a Weissella confusa HJ-G1 strain.

Dextransucrase (EC 2.4. 1.5), a kind of glycosyltransferase obtained from the genus Leukonostok and Weissella, is industrially produced by using sucrose to produce dextran. Dextran synthesized as a synthesizing enzyme is a polysaccharide in which a glucose unit is linked to a main chain by α-1,6. The type (α-1,2, α-1,3, and α-1,4), ratio, and length of branch bonds vary depending on the type of dextran sucrose. However, dextran sucrose produces oligosaccharides by transferring the glucose residues of sucrose to other carbohydrates when other carbohydrates are added to the enzyme reaction solution in addition to dextran biosynthesis. At this time, the added carbohydrate is called an acceptor, and this reaction is called an acceptor reaction. The types of receptors are quite wide and include monosaccharides, disaccharides, oligosaccharides, and small-sized dextran. In particular, maltose is the most efficient receptor and produces an oligosaccharide called panose. In the case of dextran sucrace of leuconostoc mesenteroides (NRRL B-512F), which has been studied the most with respect to receptor responses, a series of cases using maltose or isomaltose as receptors Produces receptor products containing oligosaccharides of However, it is known that only one receptor product is produced when fructose, lactose and raffinose are used as receptors. Similar types of glycotransferases and extracellular polysaccharides have also been studied for bacteria of the Weissella genus. Oligosaccharides and extracellular polysaccharides are generally not easily decomposed by humans and become food for microorganisms. Oligosaccharides or extracellular polysaccharides, more commonly called prebiotics, refer to indigestible food additives that have beneficial effects on the host by restricting intestinal microbes or selectively promoting the growth of useful microbes. Examples of prebiotics include oligosaccharides (fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide, xylo-oligosaccharide, chitin-oligosaccharide, etc.) and dietary fiber (dextrin, inulin, gum, etc.). Synbiotics, which show the useful effects of probiotics and prebiotics at the same time, are called synbiotics. Currently, functional beverages made by adding probiotics and prebiotics to fermented milk at the same time have already been developed and marketed, and the demand is expected to continue to increase. am.

Chocheong is a traditional Korean food made by adding malt to powdery grains such as corn or other grains, going through a liquefaction saccharification process, and then concentrating them. According to the Yakgwa Act of the Ancient Gyuhapchongseo, it was investigated that wheat syrup was used instead of honey after 1940 as a material for collecting Yugwa. As a study related to corn syrup, apples were added during the manufacture of corn syrup to improve the usability of apples and to materialize new whole foods, and quality analysis was performed, such as sugar solids content and glucose equivalent, of corn syrup prepared by different methods of producing godubap. . By adding shiitake mushroom powder to the millet, the technology for manufacturing improved products from aquaculture while maintaining the intrinsic quality of millet and the technology for developing millet using sweet persimmon were achieved. On the other hand, grain syrup was used in the preparation of sesame seeds, and it is also possible to obtain the effect of lowering the water activity by adding grain syrup during the manufacture of jerky.

As described above, it is thought that there may be differences in the antioxidant action and trace pigment components such as polyphenol compounds in grain cheong according to the manufacturing method, and there are not many manufacturing studies in relation to the quality characteristics of grain cheong as a material for collecting oriental herbs. In this study, we intend to contribute to the increase in the income of grain producers by providing data on the development of product manufacturing technology that replaces corn grain syrup in terms of quality and workability.

Jocheong, a traditional Korean food made from rice, purifies the blood, improves the constitution, supplies various natural nutrients to maintain harmony and balance in the body, and clears the mind and concentration by removing intestinal toxins, wastes and sukbyeon (Jung SC 2010, Choi Yoon-hee et al. 2014). Such grain syrup is not only used as a seasoning for flavoring food because of its sweetness, but also grains, fruits, and medicinal plants, etc. However, in the conventional manufacturing method, Jocheong is prepared by cooking rice, pouring malt water into it, saccharifying it, and then heating the filtrate after filtering the residue to boil it. improvement was needed.

However, according to the present invention, by improving the manufacturing method of coarse powder, it provides an efficient manufacturing technique that can reduce manufacturing time and increase yield. Here, the yield and characteristics of crude cheong prepared by varying the treatment method of rice and the treatment and time of the liquefaction and saccharification process were reviewed. have.

According to an embodiment of the present invention, probiotic lactic acid bacteria having glucose transfer activity is isolated from various natural fruit fermentation broths, lactic acid bacteria are inoculated into rice fermented liquid, sugar is added to cause a sugar transfer reaction, and fermented crude syrup is prepared to produce prebiotic oligosaccharides. In order to increase the utilization of the new biotic (probiotics + prebiotics) made in this way, rice fermented crude oil is added to provide fermented crude oil with excellent functionality and functionality.

Hereinafter, to help the understanding of the present invention, examples will be described in detail. However, the following examples are merely illustrative of the contents of the present invention, and the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

Experimental Example 1. Selection of lactic acid bacteria for production of fermented soy sauce

1-1. Isolation of lactic acid bacteria

To isolate useful microorganisms, 2% sugar was added to fermented fruit (red grapes, apples, pears, melons, peaches), and then naturally fermented for a certain period of time. MRS medium was used as a selective medium for lactic acid bacteria. First, the medium was autoclaved at a temperature of 121 °C for 15 minutes, and then the sample was spread and aerobically cultured at a temperature of 30 °C.

Decimal dilution method was used to isolate lactic acid bacteria in the sample. After diluting 1 ml of the fermented fruit sample prepared in Example 1 with saline, 9 ml of saline was used until decimal dilution (10-7). Then, 100 μl of each was plated on the selective medium presented above, and colonies were identified after culturing according to the culture conditions for each medium.

And the obtained single colony is independently cultured, and then classifying about 500 or more strains using a PES (phenylethanol agar + 2% sugar) medium, which is a Leukonostok genus and Wasella selective medium, to form a viscous material, and the acidity is not high, and during Gram staining, 5 strains of bacilli monococcus and bacilli were finally selected.

1-2. Oligosaccharide synthesis ability among isolates

In order to investigate the synthesis ability of prebiotic oligosaccharides of the isolated strain, thin layer chromatography (TLC) analysis was performed to analyze the content of the generated oligosaccharides. After removing the protein from commercially available maltooligosaccharide or rice, the remaining rice hydrolyzate (about 73brix) _{was inoculated with 2% of each strain in 30%, sugar 10%, and edible CaCO 3} 0.1%, and cultured at 30° C. for 48 hours. An extraction sample was obtained from the fermentation broth, and 1 uL of the 10-fold diluted extraction sample was dripped onto a Merck silica gel 60F254 TLC plate, and nitromethane: distilled water: propanol (1-propanol) = 2:3 : 5 (V/V/V) was developed once in a sufficiently saturated development tank. The separated sugar component was developed with a reagent containing 0.5% α-naphthol (w/v) and 5% sulfuric acid (v/v) in methanol, and then dried at 110° C. for 10 minutes.

1 is a photograph showing the results of thin layer chromatography analysis.

In FIG. 1, each code|symbol is as follows.

std: F (fructose), G (glucose), S (sugar), M (maltose) four sugar mixture, P (pannose), B: Dilute 73 Brix of rice hydrolyzate by 30% (rice crude oil 30%) , BnS: without sugar, microbial fermentation, BS: 10% sugar added to B, BSC: BS containing 0.1% edible calcium carbonate, HJ-G1, L1-L4 isolates were inoculated into BSC, respectively thing.

As a result, it was found that the strains hardly use sugar if sugar was not added as shown in FIG. 1, and the best results were obtained when sugar and calcium carbonate were added. In addition, there seemed to be a difference in glycolysis and synthesis ability of the HJ-G1~L4 strains. First, in the case of the HJ-G1 strain, sugar is hydrolyzed, partially decomposed into fructose, and glucose is transferred to make pannose oligosaccharide. . Next, the remaining L1-L4 strains show a similar pattern, but the P1 and P2 spots are thick and different sugars are formed between the two spots. is judged to be In addition, as a result of this TLC, HJ-G1, L1, and L4 were selected again and the following experiment was performed.

1-3. Isolation of oligosaccharides among isolated strains

In order to analyze the types of oligosaccharides of the isolated strains, thin layer chromatography (TLC) analysis was first performed. The liquid fermented under the same conditions as above was dripped onto a Merck thin-layer chromatography plate (K5F TLC plate), and nitromethane: distilled water: propanol (1-propanol) = 2:3:5 (V/V/V) Developed once in a fully saturated development tank. The separated sugar component was developed with a reagent containing 0.5% α-naphthol (w/v) and 5% sulfuric acid (v/v) in methanol, and then dried at 110° C. for 10 minutes.

2 is a result of thin layer chromatography (TLC) for analyzing the oligosaccharide by the isolated strain. In FIG. 2, each code|symbol is as follows. S3 (glucose, maltose, maltotriose), S4 (glucose, sugar), S5 (isomaltose, isomaltotriose), P (pannose), B: Dilute rice hydrolyzate 73 Brix by 30% (rice Chocheong), HJ-G1, L1, L4 (cultured solution of each isolate). In FIG. 2, the structures of HJ-G1 and L1 sugar transfer compounds are simply disclosed together.

As a result, as described above, as in FIG. 2, in the case of the HJ-G1 strain, one more glucose was polymerized to pannose than to the pannose of the smallest unit of isomalto (branched) oligosaccharide in which 3 glucose was polymerized. More tetrasaccharides (isomaltosyl maltose) and pentasaccharides (isomaltotriosyl maltose) with one sugar added to it were more produced. However, the other two strains synthesized relatively little oligosaccharides.

For more precise quantitative analysis of oligosaccharides, ion exchange high performance liquid chromatography (HPIC, Dionex corp.) was performed using a CarboPac PA-1 column (Dionex). After filling the column with 150 mM sodium hydroxide solution, 50 μl of the pretreated sample was flowed at a rate of 1 ml/min, and using a GP40 gradient pump (Dionex), the column was filled with a 600 mM sodium-acetate solution that was gradient to 150 mM sodium hydroxide solution. was washed. The sugar separated from the column was analyzed using an Electrochemical Detector (ED) 40, and the Chromate Window v.3.0 (interface engineering) program installed in the instrument was used for crystallization and quantitative analysis.

3 is a graph showing HPIC results. In Fig. 3, the symbols are as follows. Glucseo (glucose), Fructose (fructose), G2 (maltose), P (pannose), G3 (maltotriose).

Table 1 shows the oligosaccharide analysis (area) of the lactic acid bacteria inoculated fermentation broth using ion exchange high-performance liquid chromatography.

Combining the results of FIG. 3 and Table 1, it was determined that more diverse oligosaccharides (prebiotics) were produced in the liquid fermented with the HJ-G1 strain than with the L1 strain. That is, it was found that the degree of polymerization (DP) made more isomaltooligosaccharides of DP4, DP5 and DP6. Therefore, HJ-G1 was finally selected as the final excellent isolate.

1-4. Molecular biological identification of the finally selected strain

Molecular biological identification was performed for HJ-G1 finally selected in Examples 1-3. Specifically, after isolating chromosomal DNA from each strain culture, universal primer [27F: 5'-AGA GTT TGA TCC TGG CTC AG-3' (SEQ ID NO: 7; forward primer)/ 1492R: 5'-GGT TAC CTT ACG ACT T-3' (SEQ ID NO: 8; reverse primer)] was used to amplify the 16S (or 26S) rRNA region, and analysis of the nucleotide sequence was conducted by a domestic biotechnology company (Solgent Co., Ltd.) ) was requested and performed. As a result of analyzing the homology of the 16S(26S) rRNA sequence using the GenBank sequence database, HJ-G1 showed 99.9% homology to Weissella confusa.

Figure 4 is an optical micrograph of the selection strain, Weissella confusa (Weissella confusa) HJ-G1 micrograph. 5a is a pyrogenic tree related to Weissella confusa, and FIG. 5b is a sequence showing the above-described 16S rRNA region.

The final selection strain was deposited with the National Academy of Agricultural Sciences, and was named Weissella confusa (Weissella confusa) HJ-G1 (Accession No.: KACC92273P).

Experimental Example 2. Preparation of fermentation broth using HJ-G1 strain

The Weissella confusa HJ-G1 strain finally isolated above was cultured at 30° C. for 2 days using MRS medium, and only the cells were collected to prepare a fermentation broth again. Fermentation broth a cell grown in front of the diluted concentrate of 65 ~ 75brix such as rice hydrolysis concentrate tailored to 73brix liquid or regular rice syrup (maltose is mainly yeotdang any) to 30wt% and, 10wt% sugar and edible CaCO ₃ 0.1 wt% After inoculation and incubation for 2 days at 30°C, the following various crude syrups were prepared.

2-1. Manufacture of jujube, pumpkin, beet and watermelon fermentation broth

Cut the pumpkin, remove the seeds and boil it, then peel and mash it. Grind the mashed pumpkin in a blender and boil the liquid together with the fermentation broth. At this time, crude syrup was prepared by adding 5%, 10%, 15%, and 20% of those without pumpkin. (In the following experimental examples, indicated by % means wt%.)

After removing the skin and seeds, the watermelon is ground evenly using a grinder (MR5550MCA, Braun Co., Kronberg, Germany), and 0%, 2.5%, 5%, 7.5%, 10% watermelon (%) in the above fermentation broth. was prepared by adding

Beets were prepared by using beet powder at 0%, 1%, 2%, 3%, and 4%, and jujubes were fermented by adding commercially available jujube juice at 0%, 10%, 20%, 30%, and 40% contents. Chocheong was prepared.

Each prepared material was placed in an electric rice cooker and concentrated by heating at a temperature in the range of 70°C to 97°C, in this experiment, at 85-95°C for 15 minutes. While heating, stirring was continued using a ladle so that it did not burn, and when bubbles appeared, they were removed by scooping them out with a ladle. After heating, it was cooled for 10 minutes and stored in a sterilized glass bottle.

2-2. pH, sugar content, reducing sugar and chromaticity of various grain syrup

2-2-1. Result of pH test of each crude syrup

The pH of the fermented jujube, pumpkin, beet and watermelon fermented extract prepared in the above-described experimental example was measured using a pH meter (Sartorius AG, Gottingen, Germany) at room temperature. The confirmed results are shown.

As shown in Table 2, the pH results of the various grain syrups made above were pH4.47 in the control group, but the pumpkin blue and watermelon blue showed a higher pH than the control by adding pumpkin and watermelon, and the jujube blue was similar even when the jujube content increased. The pH value was shown, and in the case of beets, especially when 5% powder was added, a high pH was shown, indicating different pH values depending on the type of sub material, and the pH showed a tendency to increase when the sub material was added.

2-2-2. Results of sugar content test for each grain

The sugar content of various grain syrup was measured using a refractometer (N-3E, Atago Co., Ltd., Tokyo, Japan), and Table 3 below shows the results of fermented jujube, pumpkin, beet and watermelon fermented crude oil prepared in the above-described experimental example. The results (unit Brix) are shown after checking the sugar content with the control group.

As shown in Table 3 below, as shown in Table 3 below, the brix of the control group was the highest, and the sugar content decreased as the content of the auxiliary material increased, except for the jujube 40% addition and 40% watermelon coarse powder.

2-2-3. Chromaticity result of each grain blue

Tables 4 to 8 show the results of analyzing the chromaticity of jujube, pumpkin, beetroot and watermelon fermented crude extract together with a control using a colorimeter (CM-3500d, Minolta, Japan).

Specifically, 5 mL of crude blue sample was taken and chromaticity was measured, and the three measured values were expressed as an average value to compare L value (brightness, lightness), a value (redness) and b value (yellowness). . The values of the standard white plate were L=96.89, a=−0.07, and b=−0.18.

Compared to the control, the brightness and yellowness of the jujube blue decreased as the content of jujube increased, and the redness increased. In the case of amber blue, the redness increased as the amber content increased, and the brightness and yellowness were almost unchanged. In the case of fermented beet powder, the brightness, redness, and yellowness all decreased as the beet powder increased. These results show that there is a difference in various chromaticity depending on the raw material of the subsidiary material.

2-3. Reducing sugar test results of each Jocheong

The DNS method was used for reducing sugar experiments in the fermentation broth by sub-material. Table 9 is the result of analyzing the reducing sugar ratio of jujube, pumpkin, beet and watermelon fermented crude syrup.

As a result, the reducing sugar was the highest in the control group, and the reducing sugar value decreased as the sub-materials were added. In particular, as pumpkin and beets were added, the content decreased. This was not significantly different from brix eggs depending on the content of the sub-materials, but it was found that reducing sugars such as glucose were significantly lowered when pumpkin and beets were used.

2-4. Results of total polyphenol content of each grain syrup

6a to 6d are graphs as a result of analyzing the content of total polyphenols in jujube, pumpkin, beet and watermelon fermented jocheong.

In this experimental example, the total polyphenol content of jujube, pumpkin, beet and watermelon fermented crude oil was measured by Folin-Ciocalteu method (Amerine MA et al. Methods for Analysis of Musts and Wine. pp.176-180. Wiley & Sons, New York (1980)).

Specifically, 0.1 mL of sample, 8.4 mL of distilled water, 2N Paulin-Siocaltu reagent (Sigma-Aldrich, USA), 0.5 mL, and 1 mL of 20% Na2CO3 were mixed and reacted for 1 hour, and the absorbance value was measured at 725 nm through a spectrophotometer. did. The phenolic compound content was converted to the standard curve prepared by the above method using gallic acid (Sigma-Aldrich, USA) as a standard material, and the gallic acid equivalent (GAE, dry basis) in the extract was calculated. It is expressed in mg%.

In the case of total polyphenol content, coarse cheong with jujube juice showed the highest value, followed by beets, watermelon, and pumpkin. Also, as the content of jujube juice increased, it increased in a concentration-dependent manner.

2-5. Antioxidant activity results of each grain extract

Total antioxidant activity was measured by ABTS+cation decolorization assay (Jang GY 2012). ABTS with 7.4 mM 2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS, Sigma-Aldrich, USA) and 2.6 mM potassium persulfate (Sigma-Aldrich, USA) in the dark for one day cations were formed. This solution was diluted with distilled water using a ^{molar extinction coefficient (ε=3.6×10 4} M ⁻¹ cm ⁻¹ ) so that the absorbance value at 735 nm was 1.3 to 1.4. After adding 50 µL of extract to 1 mL of diluted ABTS solution, the change in absorbance at 735 nm was measured exactly 30 minutes later.

7A to 7D are graphs of the results of analyzing the ABTS electron donating ability (%) of jujube, pumpkin, beet, and watermelon fermented jocheong, respectively. As shown in this figure, the content of jujubes and beets

As a result of this experiment, as the result of the total polyphenol content, the scavenging ability of jujube and beet grains increased as the content of auxiliary materials increased, and there was no significant difference between grains containing pumpkin and watermelon.

Name of deposit institution: Agricultural Biotechnology Research Institute

Accession number: KACC92273

Deposit date: 2019822

<110> chungcheongbukdo <120> WEISSELLA CONFUSA FOR MANUFACTURING SYRUP AND MANUFACTURING METHOD OF SYRUP USING THE SAME <130> FP-1909096-EN <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1416 <212> DNA <213> Weissella confusa <400> 1 ttgctcagat atgacgatgg acattgcaaa gagtggcgaa cgggtgagta acacgtggga 60 aacctacctc ttagcagggg ataacatttg gaaacagatg ctaataccgt ataacaatga 120 caaccgcatg gttgttattt aaaagatggt tctgctatca ctaagagatg gtcccgcggt 180 gcattagcta gttggtaagg taatggctta ccaaggcgat gatgcatagc cgagttgaga 240 gactgatcgg ccacaatggg actgagacac ggcccatact cctacgggag gcagcagtag 300 ggaatcttcc acaatgggcg aaagcctgat ggagcaacgc cgcgtgtgtg atgaagggtt 360 tcggctcgta aaacactgtt gtaagagaag aatgacattg agagtaactg ttcaatgtgt 420 gacggtatct taccagaaag gaacggctaa atacgtgcca gcagccgcgg taatacgtat 480 gttcaagcgt tatccggatt tattgggcgt aaagcgagcg cagacggtta tttaagtctg 540 aagtgaaagc cctcagctca actgaggaat tgctttggaa actggatgac ttgagtgcag 600 tagaggaaag tggaactcca tgtgtagcgg tgaaatgcgt agatatatgg aagaacacca 660 gtggcgaagg cggctttctg gactgtaact gacgttgagg ctcgaaagtg tgggtagcaa 720 acaggattag ataccctggt agtccacacc gtaaacgatg agtgctaggt gtttgagggt 780 ttccgccctt aagtgccgca gctaacgcat taagcactcc gcctggggag tacgaccgca 840 aggttgaaac tcaaaggaat tgacggggac ccgcacaagc ggtggagcat gtggtttaat 900 tcgaagcaac gcgaagaacc ttaccaggtc ttgacatccc ttgacaactc cagagatgga 960 gcgttccctt cggggacaag gtgacaggtg gtgcatggtt gtcgtcagct cgtgtcgtga 1020 gatgttgggt taagtcccgc aacgagcgca acccttatta ctagttgcca gcattcagtt 1080 gggcactcta gtgagactgc cggtgacaaa ccggaggaag gtggggatga cgtcaaatca 1140 tcatgcccct tatgacctgg gctacacacg tgctacaatg gcgtatacaa cgagttgcca 1200 acccgcgagg gtgagctaat ctcttaaagt acgtctcagt tcggattgta ggctgcaact 1260 cgcctacat aagtcggaat cgctagtaat cgcggatcag cacgccgcgg tgaatacgtt 1320 cccgggtctt gtacacaccg cccgtcacac catgagagtt tgtaacaccc aaagccggtg 1380 gggtaacctt cgggagccag ccgtctaatg gtggac 1416

Claims (18)

Weissella confusa ( Weissella confusa ) Preparing a fermentation broth containing the HJ-G1 strain (microbial accession number KACC92273P);
preparing a mixed solution by mixing the fermented broth and ground vegetables or fruits; and
Including the step of boiling the mixture,
The step of preparing the fermentation broth is
Culturing the Weissella confusa HJ-G1 strain (microbial accession number KACC92273P) in a medium;
Adding 10wt% sugar to the hydrolyzed rice concentrate, adding 0.1wt% edible calcium carbonate; and
A method for preparing fermentation broth comprising inoculating and culturing the cultured Weissella confusa HJ-G1 strain (microorganism accession number KACC92273P) in the hydrolyzed rice concentrate. The method of claim 1,
The Weissella confusa HJ-G1 strain (microorganism accession number KACC92273P) is a method for producing fermented crude oil having a recalcitrant oligosaccharide production activity. The method according to claim 2, wherein the recalcitrant oligosaccharide is selected from the group consisting of panose, isomaltosyl maltose, and isomaltotriosyl maltose. delete The method of claim 1,
The method for producing fermented crude oil wherein the rice hydrolysis concentrate has a sugar content of 65 to 75 brix. delete delete The method of claim 1,
The step of boiling the mixed solution is a method for producing a fermentation crude oil, which is a step of heating at 70°C to 97°C. 9. The method of claim 8,
The step of boiling the mixed solution is a method of producing a fermentation crude oil, which is a step of heating to 85°C to 95°C. 10. The method of claim 9,
The step of boiling the mixture is a method of producing a fermentation crude oil, which is a step of heating for 10 minutes to 1 hour. The method of claim 1,
The vegetable or the fruit is at least one of jujube, pumpkin, beet and watermelon. A fermented soybean paste prepared by the method of claim 1. delete Culturing the Weissella confusa HJ-G1 strain (microbial accession number KACC92273P) in a medium;
Adding 10wt% sugar to the hydrolyzed rice concentrate, adding 0.1wt% edible calcium carbonate; and
A method for preparing a fermentation broth for preparing a fermentation broth comprising inoculating and culturing the cultured Weissella confusa HJ-G1 strain (microorganism accession number KACC92273P) in the hydrolyzed rice concentrate.
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