KR20110139849A - Antibacterial fermented spirulina and the method of producing same - Google Patents
Antibacterial fermented spirulina and the method of producing same Download PDFInfo
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- KR20110139849A KR20110139849A KR1020100059920A KR20100059920A KR20110139849A KR 20110139849 A KR20110139849 A KR 20110139849A KR 1020100059920 A KR1020100059920 A KR 1020100059920A KR 20100059920 A KR20100059920 A KR 20100059920A KR 20110139849 A KR20110139849 A KR 20110139849A
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- spirulina
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- lactobacillus
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- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 83
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 83
- 229940082787 spirulina Drugs 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 18
- 230000000844 anti-bacterial effect Effects 0.000 title abstract description 5
- 239000000725 suspension Substances 0.000 claims abstract description 19
- 241000186684 Lactobacillus pentosus Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims description 39
- 230000000845 anti-microbial effect Effects 0.000 claims description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 239000004310 lactic acid Substances 0.000 claims description 15
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 150000007524 organic acids Chemical class 0.000 claims description 14
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 10
- 235000005985 organic acids Nutrition 0.000 claims description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000019260 propionic acid Nutrition 0.000 claims description 5
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 4
- 108010080698 Peptones Proteins 0.000 claims description 4
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 claims description 4
- 235000005911 diet Nutrition 0.000 claims description 4
- 230000037213 diet Effects 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 claims description 4
- 235000019319 peptone Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 3
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- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 claims description 2
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 claims description 2
- ODHCTXKNWHHXJC-GSVOUGTGSA-N Pyroglutamic acid Natural products OC(=O)[C@H]1CCC(=O)N1 ODHCTXKNWHHXJC-GSVOUGTGSA-N 0.000 claims description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- ODHCTXKNWHHXJC-UHFFFAOYSA-N acide pyroglutamique Natural products OC(=O)C1CCC(=O)N1 ODHCTXKNWHHXJC-UHFFFAOYSA-N 0.000 claims description 2
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- 238000011534 incubation Methods 0.000 claims description 2
- 230000001678 irradiating effect Effects 0.000 claims description 2
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- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 2
- 239000001384 succinic acid Substances 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 19
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- 241000192700 Cyanobacteria Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
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- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
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- 239000000049 pigment Substances 0.000 description 2
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- VOXXWSYKYCBWHO-MRVPVSSYSA-N (R)-3-phenyllactic acid Chemical compound OC(=O)[C@H](O)CC1=CC=CC=C1 VOXXWSYKYCBWHO-MRVPVSSYSA-N 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 241001312348 Bifidobacterium boum Species 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 244000168141 Geotrichum candidum Species 0.000 description 1
- 235000017388 Geotrichum candidum Nutrition 0.000 description 1
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 108010053210 Phycocyanin Proteins 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- 230000000975 bioactive effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
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- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- 229960002733 gamolenic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940037467 helicobacter pylori Drugs 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 230000008520 organization Effects 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000003724 spirulina extract Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000013077 target material Substances 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N2523/00—Culture process characterised by temperature
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Abstract
Description
본 발명은 스피룰리나의 가공에 관한 것으로, 특히 스피룰리나의 유산균 발효에 관한 것이다. The present invention relates to the processing of spirulina, and more particularly, to the fermentation of lactic acid bacteria of spirulina.
스피룰리나(spirulina)는 남조류의 나선형 다세포 미생물로, 엽록소, 피코시안 색소가 있어 광합성을 한다. 에티오피아가 원산이며, 단백질 함유량이 60% 이상으로 클로렐라 등과 함께 미래의 단백질원으로 주목되고 있다. 현재 약 30종이 알려져 있으며, 열대 지방의 염호(鹽湖)에 자생한다. 스피룰리나는 사이아노박테리아의 일종으로 해수와 염도가 높고 강한 알칼리성을 지닌 열대지방의 더운 물에서 번식하며, 식물과 동물의 혼합 형태이다. 스피룰리나의 구성 성분은 단백질 60∼70%, 지질 6∼9%, 탄수화물 15∼20%로 이루어져 있으며, 비타민, 무기질, 섬유소 등을 함유하고 있고, 카로티노이드, 클로로필, 피코시안 등의 색소가 들어 있다. 필수아미노산을 모두 함유하고 있으며, 필수지방산인 리놀렌산, 감마리놀렌산도 풍부하다. 또한, 소화흡수율이 95% 이상으로 소화가 잘 되는 것이 장점이다. Spirulina is a helical multicellular microorganism of cyanobacteria, which contains chlorophyll and phycocyan pigments to perform photosynthesis. Ethiopia is native and has a protein content of 60% or more, and has attracted attention as a future protein source along with chlorella and the like. Currently, about 30 species are known and grow wild in salt lakes in the tropics. Spirulina is a cyanobacteria that breeds in seawater and in hot, salty, highly tropical tropical waters, a mixture of plants and animals. Spirulina is composed of 60 to 70% protein, 6 to 9% lipid, and 15 to 20% carbohydrate. It contains vitamins, minerals, and fiber, and contains pigments such as carotenoids, chlorophyll, and phycocyanin. It contains all the essential amino acids and is rich in the essential fatty acids linolenic acid and gamma linolenic acid. In addition, the digestive absorption rate is more than 95% is an advantage that the digestion is good.
스피룰리나의 건강식품으로서의 안전성과 완전식품으로서의 영양적 가치는 국제연합(UN), 세계보건기구(WHO), 미국식품의약국(FDA) 등에서도 공식 인정받고 있으며, 미국항공우주국(NASA)에 의해 우주인들의 비상식량으로 결정되기도 하였다. 영양학적인 가치, 건강식품으로서의 유용성 외에도 스피룰리나의 항암효과, 각종 면역 기능 증강 효과, 기능성 화장품 소재로서의 가능성 등도 연구 보고되고 있다.Spirulina's safety as a health food and its nutritional value as a complete food are officially recognized by the United Nations, the World Health Organization, and the US Food and Drug Administration (FDA). It was determined by their emergency food. In addition to nutritional value and usefulness as a health food, spirulina's anti-cancer effects, various immune function enhancing effects, and functional cosmetics have been reported.
그러나 스피룰리나는 단백질 함량이 높아 빠른 부패성을 가지며, 부패시 심한 악취와 함께 암모니아 가스가 발생하므로 건조가공하지 않으면 유통이 어렵다. 또, 건조가공의 경우에도 고밀도로 맛을 함유시키기 위해서는 수분함량을 90% 정도로 올려 저밀도화시킨 후 맛을 첨가하고, 보관을 위해 다시 재건조시키는 작업이 필요하다. 따라서 스피룰리나는 단일 건강식품으로는 좋으나 일반 식재료로는 부적합하다는 평가를 받아왔다. However, spirulina has a high protein content and has a fast decay property, and when decayed, ammonia gas is generated along with a bad odor. In addition, in the case of dry processing, in order to contain the taste at a high density, it is necessary to increase the moisture content to about 90%, lower the density, add the taste, and re-dry for storage. Therefore, spirulina has been evaluated as being good as a single health food but not as a regular food.
이러한 문제점을 개선하기 위하여, 또는 스피룰리나의 생리활성물질을 증가시키거나 효과적으로 추출하기 위한 등의 목적으로 스피룰리나를 발효시키는 발효기술이 도입되고 있다. 미국특허 제7326558호는 스피룰리나를 멸균수에 혼합하고 설탕을 넣은 후 페디오코커스나 락토바실러스 속의 유산균주로 발효시켜 스피룰리나의 활성영양성분을 보존하면서도 맛과 향을 개선시키고, 미생물 수를 줄여 보관할 수 있는 스피룰리나의 발효기술을 기술하고 있다. 한국공개특허 10-2008-0079955호에서는 스피룰리나 추출물을 김치로부터 분리된 유산균주로 발효시켜 피부생리활성, 항산화 효능, 피부노화 억제, 피부염증 완화효과가 우수한 스피룰리나 발효 추출물을 얻는 방법을 기술하고 있다. 그러나 유산균이나 다른 미생물을 이용한 스피룰리나의 발효는 그 과정에서 대부분 단백질의 변환이 상당히 이루어져, 필요 단백질의 변형으로 스피룰리나의 기능이 저하되는 문제점이 있다. 또 유산균을 이용한 스피룰리나의 발효기술들은 대부분 맛과 향의 개선에 초점을 맞추거나 생리활성물질의 추출 또는 증가에 초점을 맞추고 있고, 보존성 향상과 관련해서는 아직까지 큰 효과를 거두지 못하고 있다.
In order to improve this problem, or to increase or effectively extract the physiologically active substance of spirulina, a fermentation technique for fermenting spirulina has been introduced. U.S. Patent No. 7326558 mixes spirulina with sterile water and adds sugar, then fermented with lactic acid bacteria of Pediococcus or Lactobacillus to preserve the active nutrients of spirulina while improving taste and aroma and reducing the number of microorganisms. It describes the fermentation technique of spirulina. Korean Patent Laid-Open Publication No. 10-2008-0079955 discloses a method of obtaining spirulina fermented extract having excellent skin physiological activity, antioxidant efficacy, skin aging inhibition, and skin inflammation relieving effect by fermenting spirulina extract with lactic acid bacteria isolated from kimchi. However, in the fermentation of spirulina using lactic acid bacteria or other microorganisms, most of the protein is converted in the process, and there is a problem in that spirulina functions are deteriorated due to modification of necessary proteins. In addition, most of the fermentation techniques of spirulina using lactic acid bacteria focus on improving the taste and aroma, or extracting or increasing the bioactive substance, and have not yet had a great effect on improving the preservation.
[참고문헌][references]
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[7] Energy and Chemical from feed stocks by food Microorganism Lactobacillus brevis and Lactobacillus pento년 JH5XP5: Jae-Han Kim, Dacid E. Block, Sharon P. Shoemaker, David A Mils, Department of viticulture and Enology. Department of Food Science and Technology and California Institute of Food and Agricultural Research, University of California, Davis, USA
[7] Energy and Chemical from feed stocks by food Microorganism Lactobacillus brevis and Lactobacillus pento JH5XP5: Jae-Han Kim, Dacid E. Block, Sharon P. Shoemaker, David A Mils, Department of viticulture and Enology. Department of Food Science and Technology and California Institute of Food and Agricultural Research, University of California, Davis, USA
본 발명에서는 발효 시 스피룰리나의 단백질 변성이 거의 없이 항균성 유기산을 생산하도록 함으로써 스피룰리나를 저밀도화하면서 항균성을 부여하여, 유기산의 작용으로 병원성 세균을 강력히 억제하여 일정기간 보존성이 있는 발효 항균성 스피룰리나 및 그 생산방법을 제공하는 것을 목적으로 한다. 특히, 본 발명은 스피룰리나의 60∼70%를 차지하는 유효단백질을 거의 유지하면서 15~20%에 이르는 탄수화물을 유산균으로 분해 시켜 대신 항균성 유기산을 생산함으로써 탄수화물의 함량을 최저화하고 스피룰리나에 항균성을 부여하는 것을 목적으로 한다.
In the present invention, the fermentation antimicrobial spirulina and the method of producing the same, which gives the antimicrobial activity while lowering the spirulina by lowering the spirulina by producing an antimicrobial organic acid with little protein denaturation of spirulina at the time of fermentation The purpose is to provide. In particular, the present invention, while maintaining almost 60 to 70% of the effective protein of spirulina while decomposing 15 to 20% carbohydrates into lactic acid bacteria, instead of producing antimicrobial organic acids to minimize the content of carbohydrates and give antibacterial to spirulina For the purpose of
이를 위해 본 발명에서는 락토바실러스 펜토수스 K34(Lactobacillus pentosus K34)를 사용하여 스피룰리나를 발효시켰으며, 그 결과 스피룰리나의 단백질을 변성시키지 않으면서 저분자화 하였고, 항균력이 있는 다양한 유기산을 생산하였다. To this end, in the present invention, Lactobacillus pentosus K34 ( Lactobacillus pentosus K34 ) was used to ferment spirulina, resulting in low molecular weight without denaturing spirulina protein and producing various organic acids with antimicrobial activity.
본 발명에서는, In the present invention,
스피룰리나의 현탁액에 락토바실러스 펜토수스 K34(Lactobacillus pentosus K34)를 접종하는 단계와; Lactobacillus Lactobacillus Lactobacillus in Suspension of Spirulina pentosus K34) inoculating;
상기 락토바실러스 펜토수스 K34가 접종된 현탁액을 배양온도 5~25℃에서 1~7일간 혐기배양하되, 30분~120분 간격으로 30초~120초간 교반하는 호기조건을 부여하는 발효 단계;를 포함하는 발효 항균성 스피룰리나의 생산방법이 제공된다. A fermentation step of giving anaerobic culture of the suspension inoculated with the Lactobacillus pentosus K34 at a culture temperature of 5 to 25 ° C. for 1 to 7 days, and stirring for 30 seconds to 120 seconds at an interval of 30 minutes to 120 minutes; Provided is a method of producing fermented antimicrobial spirulina.
또한, 본 발명에서는 이렇게 생산된 발효 항균성 스피룰리나와 이를 포함하는 식품이 제공된다.
In addition, the present invention provides a fermented antimicrobial spirulina and a food comprising the same.
본 발명에 따라 생산된 발효 항균성 스피룰리나는 단백질은 변성이 거의 되지 않으면서 탄수화물은 거의 다 분해되어 없어지고, 대신 락트산, 프로피온산 등의 항균성 유기산이 생성됨으로써 병원성 세균의 번식을 강하게 억제하게 되므로 스피룰리나가 일정 기간 보존성을 갖게 된다. 또한, 발효과정을 거치면서 스피눌리나의 단백질이 저분자화되어 밀도가 낮아짐에 따라 특유의 좋지 않은 맛과 향이 감소되고, 필요영양소는 보다 흡수하기 좋은 형태가 된다. 본 발명의 발효 항균성 스피룰리나는 탄수화물이 없는 단백질식품이자 기능성 식품 소재로 다양한 식품에 활용될 수 있으며, 원료 스피룰리나와 달리 식품에 포함된 채로 유통이 가능하다.
The fermented antimicrobial spirulina produced according to the present invention is hardly denatured while the protein is hardly denatured, and instead, the antimicrobial organic acids such as lactic acid and propionic acid are produced, thereby strongly inhibiting the growth of pathogenic bacteria. It has a long term shelf life. In addition, during the fermentation process, the spinnerina protein is low molecular weight, the density is lowered, the characteristic bad taste and aroma is reduced, the necessary nutrients are more easily absorbed form. Fermentation antimicrobial spirulina of the present invention can be used in a variety of foods as a carbohydrate-free protein food and functional food material, and unlike the raw material spirulina can be distributed as contained in food.
본 발명에서 스피룰리나의 발효에 사용한 유산균은 락토바실러스 펜토수스 K34(Lactobacillus pentosus K34)이다. 락토바실러스 펜토수스 K34는 KCCM(기탁번호: 40997), ATCC(기탁번호: 8041), DSM(기탁번호: 20314), NRRL(기탁번호: B-227) 등에서 분양받을 수 있으며, 본 발명의 실시예에서는 KCCM(한국미생물보존센터)를 통해 분양받아 사용하였다. 본 발명에서는 락토바실러스 펜토수스 K34를 사용하여 스피룰리나의 단백질을 변성시키지 않으면서 저분자화 하고, 발효 스피룰리나에 항균성이 있는 유기산을 생성시켰다. 따라서, 락토바실러스 펜토수스 K34와 비슷한 특성을 갖는 유산균도 본 발명의 목적으로 사용할 수 있을 것이다. 이러한 유산균에는, 특히 비피도박테리움 속 미생물(Bifidobacterium spp .), 비피도박테리움 보움 R5(Bifidobacterium boum R5), 비피도박테리움 롱검 JS(Bifidobacterium longum JS), 락토바실러스 펜토수스 B47(Lactobacillus pentosus B47)이 포함된다. Lactic acid bacteria used in the fermentation of spirulina in the present invention is Lactobacillus pentosus K34 ( Lactobacillus pentosus K34). Lactobacillus pentosus K34 can be distributed in KCCM (Accession No .: 40997), ATCC (Accession No .: 8041), DSM (Accession No .: 20314), NRRL (Accession No .: B-227), and the like. Was used by KCCM (Korea Microbial Conservation Center). In the present invention, Lactobacillus pentosus K34 was used to lower the molecular weight without denaturing the protein of spirulina, thereby producing an organic acid having antimicrobial activity to fermented spirulina. Therefore, lactic acid bacteria having properties similar to Lactobacillus pentosus K34 may also be used for the purposes of the present invention. These include lactic acid bacteria, especially Bifidobacterium microorganisms (Bifidobacterium spp . ), Bifidobacterium bom R5 ( Bifidobacterium boum R5), Bifidobacterium longgum JS ( Bifidobacterium) longum JS), Lactobacillus pento Versus B47 (Lactobacillus pentosus B47).
건조 스피룰리나의 현탁액에 락토바실러스 펜토수스 K34를 접종한다. 이때 바람직하게는 스피룰리나를 증류수에 현탁시키며, 이 과정에서 자외선을 조사하여 살균처리 할 수 있다. 바람직하게는 건조 스피룰리나를 증류수에 넣고 쉐이킹하는 동안 500㎚ 정도의 자외선을 20~40분간 조사한다.A suspension of dry spirulina is inoculated with Lactobacillus pentosus K34. In this case, preferably, spirulina is suspended in distilled water, and in this process, ultraviolet rays may be sterilized. Preferably, while drying the spirulina in the distilled water and shaking for about 500nm UV 20-20 minutes.
상기 스피룰리나의 현탁액은, 바람직하게는 건조 스피룰리나 100 중량부에 대해 브로스(broth)를 50~150 중량부로 포함하며, 상기 브로스는 글루코오스와 펩톤을 각각 10~30 w/v%로 포함한다. 본 발명의 바람직한 일 실시예에 따르면, 상기 스피룰리나의 현탁액은 건조 스피룰리나 100 중량부; 브로스 50~150 중량부; 및 증류수 70~200 중량부를 포함하며, 상기 브로스는 글루코오스 10~30 w/v%; 펩톤 10~30 w/v%; 구연산암모늄 2~6 w/v%; 소듐 아세테이트 5~15 w/v%; 및 증류수 잔부를 포함한다. The suspension of spirulina preferably contains 50 to 150 parts by weight of broth, and 10 to 30 w / v% of glucose and peptone, respectively, based on 100 parts by weight of dry spirulina. According to a preferred embodiment of the present invention, the spirulina suspension is 100 parts by weight of dry spirulina; 50-150 parts by weight of broth; And 70 to 200 parts by weight of distilled water, the broth is 10-30 w / v% glucose; Peptone 10-30 w / v%; Ammonium citrate 2-6 w / v%; Sodium acetate 5-15 w / v%; And distilled water balance.
상기 건조 스피룰리나의 현탁액에 접종되는 락토바실러스 펜토수스 K34는, 바람직하게는 상기 현탁액 50㎖에 대해 1~2㎖(105~107CFU/㎖)로 접종된다. 상기 락토바실러스 펜토수스 K34가 접종된 현탁액은 배양온도 5~25℃에서 1~7일간 혐기배양하되, 배양종속조건으로 30분~120분 간격으로 30초~120초간 교반하는 호기조건을 부여한다. 더욱 바람직하게는 배양온도 10~20℃에서 2~6일간 혐기배양하며 배양종속조건으로 50분~80분 간격으로 50초~80초간 교반한다. 이때 바람직하게는, 상기 유산균이 접종된 현탁액에 50분~100분 간격으로 400~500㎚의 자외선을 20초~40초간 조사하면서 발효시킨다. Lactobacillus pento Versus K34 is inoculated a suspension of the dried Spirulina is preferably inoculated with 1 ~ 2㎖ (10 5 ~ 10 7 CFU / ㎖) for the suspension 50㎖. The suspension inoculated with Lactobacillus pentosus K34 is anaerobically cultured for 1-7 days at a culture temperature of 5-25 ° C., and gives an aerobic condition of stirring for 30 seconds to 120 seconds at intervals of 30 minutes to 120 minutes as a culture dependent condition. More preferably, anaerobic incubation for 2 to 6 days at the culture temperature 10 ~ 20 ℃ and stirred for 50 seconds to 80 seconds at intervals of 50 minutes to 80 minutes as the culture dependent conditions. At this time, preferably, the suspension inoculated with the lactic acid bacteria is fermented while irradiating 400-500 nm UV for 20 seconds to 40 seconds at intervals of 50 minutes to 100 minutes.
상기와 같은 스피룰리나의 발효공정을 통해 락트산; 피루브산(pyruvic acid); 프로피온산; 파이로글루탐산; 포름산; 페닐락트산; 아세트산; 구연산; 숙신산 등의 유기산이 적어도 3종 이상 생성된다. 본 발명의 바람직한 일 실시예에서는 이들 열거된 유기산이 대부분 생성된 것으로 확인되었다.
Lactic acid through the fermentation process of spirulina as described above; Pyruvic acid; Propionic acid; Pyroglutamic acid; Formic acid; Phenyllactic acid; Acetic acid; Citric acid; At least 3 types of organic acids, such as succinic acid, are produced. In one preferred embodiment of the present invention, it was confirmed that most of these listed organic acids were produced.
본 발명에 따라 생산된 발효 항균성 스피룰리나는 단백질 함량은 10% 이하로 별로 변하지 않으면서 탄수화물은 거의 다 분해되어 없어지고, 락트산, 프로피온산 등의 항균성 유기산이 생성된다. 즉, 발효과정을 통해 스피룰리나 고유의 60~70%에 달하는 고순도 유효단백질은 유지되면서 15~20%에 이르는 탄수화물은 거의 다 분해되고 대신 항병원성을 갖는 유기산이 생성된다. 따라서 발효를 통해 보다 안정된 형태의 스피룰리나 단백질 조성물이 되며, 병원성 세균의 번식을 강하게 억제하게 되므로 보존기간이 길어지게 된다. 또한, 발효과정을 거치면서 단백질이 저분자화되어 밀도가 낮아짐으로써 스피룰리나 특유의 좋지 않은 맛과 향이 감소되고, 필요영양소는 보다 흡수하기 좋은 형태가 된다. 본 발명의 발효 항균성 스피룰리나는 함유된 항균성 유기산의 작용으로 냉장 등의 일정 조건 하에 상당기간 보존될 수 있으므로 그대로 유통이 가능하며, 보다 장기간 보존을 위해 건조공정을 거칠 수도 있다. 발효 항균성 스피룰리나의 건조에는 일반적인 식품 건조방법이 적용될 수 있으며, 바람직하게는 온도 약 20~30℃, 1~2 기압, 풍량 160~170m/min의 조건으로 수분함량 0~2% 정도로 건조될 수 있다.
The fermented antimicrobial spirulina produced according to the present invention has almost no protein content of 10% or less, while carbohydrates are almost completely decomposed, and antimicrobial organic acids such as lactic acid and propionic acid are produced. In other words, the fermentation process maintains 60-70% of Spirulina's unique high-purity effective protein, while almost 15-20% of carbohydrates are decomposed and organic acids having anti-pathogenic properties are produced instead. Therefore, it becomes a more stable form of spirulina or protein composition through fermentation, and thus strongly inhibits the propagation of pathogenic bacteria, so the shelf life is long. In addition, during the fermentation process, the protein becomes low molecular weight and the density is lowered, thereby reducing the bad taste and aroma of spirulina or peculiar nutrients, and the necessary nutrients are more easily absorbed. Fermentative antimicrobial spirulina of the present invention can be preserved for a long time under certain conditions, such as refrigeration by the action of the antimicrobial organic acid contained, and can be distributed as it is, may be subjected to a drying process for longer storage. The general food drying method may be applied to the fermentation of antimicrobial spirulina, and may be preferably dried at a water content of 0 to 2% at a temperature of about 20 to 30 ° C., 1 to 2 atmospheres, and a flow rate of 160 to 170 m / min. .
본 발명의 발효 항균성 스피룰리나는 다양한 형태의 식품에 포함될 수 있으며, 특히 원재료 스피룰리나와 달리 맛과 향이 좋아 일반식품이나 기호식품을 포함한 다양한 식품에 쉽게 첨가시킬 수 있다. 예를 들어 탄수화물이 거의 없는 단백질식품으로서 다이어트 식품의 원료가 될 수 있으며, 당뇨 등 당 섭취를 제한할 필요가 있는 환자식에 사용될 수 있다. 또한, 건강식품이자 단백질식품 소재로서 노약자나 어린이용의 건강식품, 요구르트, 치즈 등의 유제품이나 기호식품, 우주식품 등 다양한 식품에 사용될 수 있다. 본 명세서에서 “식품”은 특별히 한정하지 않는 한 모든 형태의 식품, 예를 들어, 다이어트 식품, 건강식품, 기능성 식품, 기호식품, 일반식품을 모두 포함하는 의미이다. 본 발명의 발효 항균성 스피룰리나는 보존성이 좋아 다양한 형태의 식품에 포함된 채로 그대로 유통되어 이용될 수 있다. 본 발명의 발효 항균성 스피룰리나는 이밖에도 다양한 화장품의 원료로 사용될 수 있으며, 특히 세균 및 바이러스 억제 작용으로 화장품의 방부제나 여드름 치료용 화장품 소재로도 활용 가능성이 있다.
Fermentative antimicrobial spirulina of the present invention can be included in a variety of foods, in particular, unlike the raw material spirulina good taste and aroma can be easily added to a variety of foods, including general foods or favorite foods. For example, as a protein food with little carbohydrate, it can be used as a raw material for diet foods, and can be used in patient foods that need to limit sugar intake such as diabetes. In addition, as a health food and protein food material, it can be used in a variety of foods, such as dairy foods, favorite foods, space foods such as yogurt, cheese, etc. As used herein, the term “food” includes all forms of food, for example, diet foods, health foods, functional foods, favorite foods, and general foods. Fermentative antimicrobial spirulina of the present invention has good preservation and can be used as it is distributed as it is contained in various types of food. In addition to the fermentation antimicrobial spirulina of the present invention can be used as a raw material of a variety of cosmetics, in particular, the bacterium and virus inhibitory action may be utilized as a cosmetic preservative or cosmetic material for treating acne.
이하 구체적인 실시예를 통해 본 발명을 보다 상세히 설명한다. 그러나 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to specific examples. However, since these Examples are only for illustrating the present invention more specifically, the scope of the present invention is not limited by these Examples.
재료 및 방법Materials and methods
1) 대상재료1) Target Material
건조 스피룰리나(Dry spirulina Medium)는 한국농업미생물연구소로부터 공급받은 것을 사용하였으며, 이를 성분을 분석한 스피룰리나의 단백질 함량은 67.3% 이었다.Dry spirulina Medium was supplied from the Korea Institute of Agricultural Microbiology, and the protein content of spirulina was 67.3%.
아래 표 1과 같은 브로스(broth) 조성물 50㎖와 증류수 50㎖를 75℃로 쉐이커(shaker)에서 30분간 혼합한 다음 건조 스피룰리나를 각각 50g, 55g, 60g 넣고, 25℃, 자외선 조사강도 500㎚에서 30분 동안에서 쉐이킹 혼합 하였다. 50 ml of broth composition and 50 ml of distilled water were mixed in a shaker at 75 ° C. for 30 minutes, followed by 50 g, 55 g, and 60 g of dry spirulina, respectively, at 25 ° C. and 500 nm UV irradiation intensity. Shaking mixed for 30 minutes.
2) 발효균주2) Fermented strain
락토바실러스 펜토수스 KCCM 40997을 한국미생물보존센터(KCCM)로부터 분양받아 사용하였다. Lactobacillus pentosus KCCM 40997 was used from Korea Microbial Conservation Center (KCCM).
3) 발효의 실행3) execution of fermentation
1)에서 준비한 대상재료에 2)의 발효 균주를 2㎖(106 CFU/㎖)를 접종하였다. 일반적 발효균주의 배양온도 30℃보다 낮은 배양온도 15℃에서 4일간 혐기배양하면서, 배양종속조건으로 1시간 간격으로 60초간 교반(rpm 100)하여 호기배양 조건을 부여하였다. 조도 및 광량은 1시간 간격으로 30초간 500nm를 조사하였다.The fermentation strain of 2) was inoculated with 2 ml (10 6 CFU / ml) of the subject material prepared in 1). The anaerobic culture was carried out for 4 days at a culture temperature of 15 ° C. lower than the culture temperature of 30 ° C., while stirring for 60 seconds at an interval of 1 hour (rpm 100). Illuminance and light amount were irradiated at 500 nm for 30 seconds at an interval of 1 hour.
결과 및 고찰Results and Discussion
락토바실러스 펜토수스 K34(Lactobacillus pentosus K34)로 발효된 스피룰리나의 단백질, 탄수화물, 지질, 유기산 함량을 크로마토그래피(HPLC)로 분석하였다 (기기 사양: Degasser(G1379A) Binary Pump(G1312A) Thermostated autosampler(G1329A) Thermosttated Column Compartment(G1316A) VWD(G1314A) FLD(G1321A) RID(G1362A)). 아래 표 2는 발효시키지 않은 대상재료의 건조 스피룰리나 60g을 증류수 50㎖에 현탁하여 분석한 결과이며, 표 3은 건조 스피룰리나 50g을 상기와 같은 조건으로 발효시킨 발효 스피룰리나를 분석한 결과이다. 락트산, 프로피온산 등과 같은 항균성 유기산의 생성을 확인할 수 있었다.
Lactobacillus Lactobacillus pentosus Protein, carbohydrate, lipid and organic acid content of spirulina fermented with K34 ) were analyzed by chromatography (HPLC) (instrument specification: Degasser (G1379A) Binary Pump (G1312A) Thermostated autosampler (G1329A) Thermosttated Column Compartment (G1316A) VWD ( G1314A) FLD (G1321A) RID (G1362A)). Table 2 below is a result of analyzing the suspended spirulina 60g of the material not fermented in 50ml of distilled water, Table 3 is a result of analyzing the fermented spirulina fermented dry spirulina 50g under the same conditions. The production of antimicrobial organic acids such as lactic acid and propionic acid was confirmed.
본 발명의 발효 항균성 스피룰리나는 탄수화물이 거의 없는 단백질식품으로서 다이어트 식품, 당 섭취를 제한할 필요가 있는 환자식, 노약자나 어린이용의 건강식품, 우주식품 등의 다양한 식품에 사용될 수 있다. 본 발명의 발효 항균성 스피룰리나는 보존성이 있어 식품에 포함된 채로 유통되어 이용될 수 있으며, 다양한 형태의 식품에 적용이 가능하다. 또한, 본 발명의 발효 항균성 스피룰리나는 식품 이외에도 기존에 알려진 기능성과 본 발명으로 생성된 유기산의 작용을 이용하여 다양한 화장품의 원료로 활용될 수 있으며, 이 밖에도 다양한 용도로의 이용이 가능하다. Fermentative antimicrobial spirulina of the present invention is a protein food with little carbohydrate can be used in a variety of foods, such as diet foods, patient foods that need to limit sugar intake, health foods for the elderly and children, space foods. Fermentative antimicrobial spirulina of the present invention is preservable and can be distributed and used while being included in food, and can be applied to various types of food. In addition, the fermentative antimicrobial spirulina of the present invention can be utilized as a raw material of various cosmetics by using the functions of conventionally known functionality and the organic acid produced by the present invention, in addition to food, and can be used for various purposes.
Claims (9)
상기 락토바실러스 펜토수스 K34가 접종된 현탁액을 배양온도 5~25℃에서 1~7일간 혐기배양하되, 30분~120분 간격으로 30초~120초간 교반하는 호기조건을 부여하는 발효 단계;
를 포함하는 발효 항균성 스피룰리나의 생산방법. Lactobacillus Lactobacillus Lactobacillus in Suspension of Spirulina pentosus K34) inoculating;
A fermentation step of giving anaerobic culture of the suspension inoculated with the Lactobacillus pentosus K34 at an incubation temperature of 5 to 25 ° C. for 1 to 7 days, and stirring for 30 seconds to 120 seconds at an interval of 30 minutes to 120 minutes;
Fermentation antimicrobial spirulina production method comprising a.
상기 스피룰리나의 현탁액은 건조 스피룰리나 100 중량부; 브로스 50~150 중량부; 및 증류수 70~200 중량부를 포함하며,
상기 브로스는 글루코오스 10~30 w/v%; 펩톤 10~30 w/v%; 구연산암모늄 2~6 w/v%; 소듐 아세테이트 5~15 w/v%; 및 증류수 잔부를 포함하는 것을 특징으로 하는 발효 항균성 스피룰리나의 생산방법. The method of claim 1,
The spirulina suspension is 100 parts by weight of dry spirulina; 50-150 parts by weight of broth; And 70 to 200 parts by weight of distilled water,
The broth is 10-30 w / v% glucose; Peptone 10-30 w / v%; Ammonium citrate 2-6 w / v%; Sodium acetate 5-15 w / v%; And distilled water residues. The method of producing fermented antimicrobial spirulina.
The diet food of claim 8 comprising the fermented antimicrobial spirulina.
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