KR20130076141A - Additive composition for promoting lactic acid bacteria growth and method for preparing fermented beverage using the same - Google Patents

Abstract

PURPOSE: A fermentation additive composition is provided to promote the growth of lactic acid bacteria by adding malt extract and concentrated apple juice, and to increase the effective component of fermentation product. CONSTITUTION: A mixture is manufactured by mixing 2-60% (w/w) of fermentation substrate, 1-10% (w/w) of carbon source, 0.1-1% (w/w) of nitrogen source, 2-5% (w/w) of the fermentation additive composition of clause 1, and residual quantity of water. A fermentation product is obtained by inoculating the mixture with lactic acid bacteria and fermenting. A sweetener, a thickener, and dietary fiber are added to the fermentation product at a ratio of 1:0.1-10. The fermentation substrate is derived from at least one plant selected from the group consisting of Angelica utilis, rice, germinated brown rice, and aloe. The fermentation additive composition for promoting lactic acid bacteria growth comprises malt and concentrated apple juice, and the weight ratio of the composition is 1:1-5. The carbon source is glucose. The nitrogen source is the yeast extract. The lactic acid bacteria are the vegetable lactobacillus. [Reference numerals] (AA) Control group; (BB) Culture promoting composition

Description

Addition composition for promoting Lactic acid bacteria growth and method for preparing fermented beverage using the same}

The present invention relates to a fermentation additive composition for promoting the growth of lactic acid bacteria and a method for producing a fermented beverage of lactic acid bacteria using the same, more specifically, a fermentation composition for promoting the growth of lactic acid bacteria comprising malt extract and apple juice concentrated in a ratio of 1 to 1 and 5; A fermentation substrate, a carbon source, a nitrogen source, and a method for producing a lactic acid bacterium fermented beverage having improved fermentation power and long-term preservation, including a step of mixing and fermenting the fermentation additive composition for promoting lactic acid bacteria growth.

A group of bacteria called lactic acid bacteria is a generic term for bacteria that ferment saccharides in anoxic state to produce a large amount of lactic acid. Fermentation of lactobacillus to produce lactic acid from sugars is called fermentation, and it can be divided into normal lactic acid fermentation and heterofermentative fermentation. Normal lactic acid fermentation is fermentation that produces 85% or more of lactic acid from glucose, and abnormal lactic acid fermentation refers to fermentation that produces lactic acid and other by-products such as volatile substances and alcohols from glucose. Such fermentation of lactic acid bacteria is used in various industries, such as fermented milk, lactic acid bacteria beverages, dairy products (yogurt, cheese, fermented butter), brewed foods (cheongju, miso, soy sauce, wine), kimchi or sauerkraut, vegetable pickles. It can be applied to pickled foods, sausages, fermented soy milk or other health foods. Conventional lactic acid bacteria growth promotion was mainly made by maintaining the optimum temperature conditions of about 37 degrees and supplying nutrients, but in the case of production and maturation of food using lactic acid bacteria, the temperature conditions have an adverse effect on taste and quality.

The fermentation ability of lactic acid bacteria depends a lot on the selection of the medium, and many studies have been conducted since 1924, when Mickle added vegetable extracts to artificial media of lactic acid bacteria and thereby promoted the growth of lactic acid bacteria. In synthetic media, the Kuiken reported that tomato juice promoted lactic acid bacteria, while Metcamps and Colio studied lactic acid bacteria growth factors in cabbage, pepper, and spinach. However, when the vegetable material is still used as a fermentation substrate, the growth of lactic acid bacteria is limited, and a method of promoting lactic acid bacteria growth that can be commonly applied to various plant materials is essential for the development of fermented product of vegetable lactic acid bacteria.

Lactic acid bacteria have antioxidant mechanisms to protect themselves from free radicals and have been reported for their antioxidant effects. Strcchini et al., Lactococcus lactis subsp. Antioxidant activity of lactis DIP15 was removed and reported to be stable after heat treatment.

As such, lactic acid bacteria produce functional substances such as antibacterial substances and antioxidants through secondary metabolic processes. Functional compounds produced by the lactic acid bacteria may be used in various fields, such as cosmetic composition and food preservatives such as skin whitening agent.

Examples of the development of fermented beverages using lactic acid bacteria having such characteristics have traditionally had many forms, including yogurt. Moreover, in recent years, there have been many efforts to prepare fermented beverages by inoculating lactic acid bacteria into various biological materials in addition to traditional yogurt using a milk-derived material as a medium.

Currently, the method of using the harvested fruit is extremely limited, such as the sale of the fruit itself, and the use of fruit juice as a raw material, so if the fermented beverage can be manufactured using such fruit, the currently harvested fruit can be used more widely. However, research on the development of fermented beverages using fruits is very insignificant.

Above all, the lactic acid bacteria fermented beverages of this type cannot be sterilized and distributed in nature, which is not preferable in terms of economical efficiency.

Therefore, there is an urgent need for the development of a method for promoting the growth of lactic acid bacteria during fermentation of substrates, especially vegetable substrates, maximizing the production of lactic acid bacteria functional compounds by improving the fermentation capacity, and at the same time extending the shelf life of fermented beverages.

Therefore, while the present inventors are researching a new method for promoting lactic acid bacteria growth, when the malt extract and apple juice concentrate are added to the substrate at a predetermined ratio, the growth of lactic acid bacteria is promoted, fermentation power is enhanced, and the content of the active ingredient of fermented products. This promotes, confirming that the shelf life of the lactic acid bacteria fermentation is extended to complete the present invention.

Accordingly, it is an object of the present invention to provide a fermentation composition for promoting lactic acid bacteria growth consisting of malt extract and apple juice concentrated in a weight ratio of 1: 1 to 5.

Another object of the present invention is (a) fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% (w / w), nitrogen source 0.1 to 1% (w / w), fermentation for lactic acid bacteria growth promotion Mixing composition 2-5% (w / w) and remaining water; And

(b) inoculating the mixture to ferment the lactic acid bacteria to obtain a fermented product.

It provides a method for producing lactic acid bacteria fermented beverage comprising a.

In order to achieve the above object, the present invention provides a fermentation composition for promoting lactic acid bacteria growth consisting of malt extract and apple juice concentrate of 1: 1 to 5.

In order to achieve another object of the present invention, the present invention (a) fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% (w / w), nitrogen source 0.1 to 1% (w / w), Mixing the lactic acid bacteria growth promoting fermentation composition 2 to 5% (w / w) and the remaining amount of water; And

(b) inoculating the mixture to ferment with lactic acid bacteria

It provides a method for producing lactic acid bacteria fermented beverage comprising a.

Hereinafter, the present invention will be described in detail.

The present invention provides a fermentation composition for promoting the growth of lactic acid bacteria, malt extract and apple juice concentrate consisting of 1: 1 to 5.

Lactic acid bacteria growth promoting fermentation composition of the present invention is characterized in that the malt extract and apple juice concentrate is mixed, the ratio of the malt extract and apple juice concentrate may be 1: 1 to 5, preferably 1: 2 to 5 can be.

Malt refers to dried germinated barley grains. Malt extract is a concentrate of malt that can be used for both saccharification and liquefaction.

Apple Juice Concentrate refers to the concentrated juice of apple juice. The sugar content of the apple juice concentrate of the present invention may be preferably 50 to 80 brix, more preferably 70 brix.

When the lactic acid bacteria fermentation is carried out by adding the composition of the present invention, the fermentation power of the lactic acid bacteria is enhanced, the number of lactic acid bacteria of the fermentation product increases, and the content of the active ingredient increases. In addition, by keeping the number of lactic acid bacteria fermented to a high level for a long time, the shelf life of the lactic acid bacteria fermentation product is extended, thereby improving long-term preservation.

In addition, the present invention (a) fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% (w / w), nitrogen source 0.1 to 1% (w / w), the lactic acid bacteria growth promoting composition 2 Mixing 5% (w / w) and the balance of water; And

(b) inoculating the mixture to ferment the lactic acid bacteria to obtain a fermented product.

It provides a method for producing lactic acid bacteria fermented beverage comprising a.

The method of the present invention fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% (w / w), nitrogen source 0.1 to 1% (w / w), the fermentation additive composition for promoting lactic acid bacteria growth 2 to 5 % (w / w) and the residual amount of water are mixed to inoculate and ferment the lactic acid bacteria.

In step (a), fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% (w / w), nitrogen source 0.1 to 1% (w / w), the lactic acid bacteria growth promoting composition 2 to 5% (w / w) and remaining water are mixed.

The carbon source and nitrogen source are not particularly limited as long as they provide the carbon and nitrogen components necessary for the growth of lactic acid bacteria, preferably the carbon source may be glucose, and the nitrogen source may be a yeast extract.

Lactic acid bacteria of the present invention is a generic term for bacteria that ferment carbohydrates to produce lactic acid. Lactobacillus is a metabolite that uses saccharides as an energy source to produce a large amount of lactic acid, and it does not produce indole, stotol, phenol, amine, ammonia, etc., which are harmful to human or animal intestines, thus preventing corruption and suppressing harmful bacteria. Produces beneficial substances with beneficial physiological activity.

Fermentation substrate of the present invention is to provide a carbohydrate that the lactic acid bacteria can produce lactic acid may vary the characteristics of the fermentation product. The fermentation substrate may be selected in consideration of the cultivation of lactic acid bacteria and palatability according to the use of the final fermentation, the fermentation substrate of the present invention is not limited as long as the lactic acid bacteria provides carbohydrates that can produce lactic acid, plant material It is preferable, and may be, for example, dayleaf, rice, aloe, tomatoes, carrots, red radish, parsley, pumpkin, furun, blueberries, pomegranate, grapes, kiwi, pears, more preferably dayleaf, rice and aloe yl Can be.

The form of the fermentation substrate of the present invention is not particularly limited and may be provided by simply cutting the fermentation target material without processing, and may be provided in a liquid form by juice. Alternatively, the extract may be provided by a known extraction method in the form of an extract or an extract concentrate.

Preferred forms of the fermentation substrate of the present invention may be concentrated extract (10 to 50brix), germinated brown rice extract (20 to 60 brix), wet grinding after gelatinization of rice, homogenized rice juice or engrafted juice of aloe.

In step (b), the mixture of step (a) is inoculated with lactic acid bacteria to fermentation to obtain a fermentation product.

Lactobacillus of the present invention, for example, Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weisella, etc. Preferably, the lactic acid bacteria of the present invention may be a strain of the genus Lactobacillus, more preferably may be Lactobacillus plantarum, and most preferably may be Lactobacillus plantarum PEMO 08 (KFCC-11028).

Also preferably, the lactic acid bacteria of the present invention may be vegetable lactic acid bacteria.

The plant-derived lactic acid bacteria refers to lactic acid bacteria isolated from plant fermentation products. Unlike conventional lactic acid bacteria fermented products such as lactic acid bacteria fermented milk, vegetable lactic acid bacteria can be inoculated and fermented with lactic acid bacteria as a medium of vegetable material, and the carbohydrate ( Sugars) to ferment to produce bioactive substances beneficial to the human body.

The amount of lactic acid bacteria to be inoculated is not particularly limited as long as the lactic acid bacteria can continue to grow by a known fermentation method. For example, the amount of lactic acid bacteria can be inoculated so that the concentration of lactic acid bacteria is 1X10 ⁷ cfu / ml to 1X10 ⁹ cfu / ml. . Fermentation conditions may be appropriately selected depending on the type of fermentation substrate and lactic acid bacteria used, for example, 4 ° C. or less for cryogenic lactic acid bacteria, 5 ° C. to 17 ° C. for low temperature lactic acid bacteria, 18 ° C. to 30 ° C. for mesophilic lactic acid bacteria, Thermophilic lactic acid bacteria may be 35 ℃ to 42 ℃. For example, when using the strain Lactobacillus in the present invention is preferably 35 ℃ to 42 ℃.

In addition, the present invention may further comprise the step of adding a sweetener, a thickener and dietary fiber in the ratio of 1: 0.1 to 10 to (c) the fermentation of step (b).

In step (c), sweeteners, thickeners and dietary fiber are added to the fermentation product obtained in step (b).

Sweeteners are used to improve the aesthetics of fermented beverages such as sugar, glucose, fructose, maltose, galactose, invert sugar, lactose, syrup, natural fruit juice, plum fruit juice concentrate, lemon juice concentrate, fructooligosaccharide, and agave syrup. One or more selected from the group consisting of may be selected and added, preferably, may be one or more selected from the group consisting of plum juice concentrate, lemon juice concentrate, fructooligosaccharide and agave syrup.

The thickener is for improving the viscosity of the lactobacillus fermented beverage, and may be, for example, pectin, guar gum, xanthan gum, carrageenan, xanthan gum, tragacanth, methylcellulose, dextrin, and preferably pectin.

 Dietary fiber for enteric health is preferably water-soluble dietary fiber, for example, may be chicory dietary fiber.

The added sweetener, thickener and dietary fiber may be added to the fermentation in an appropriate ratio, and the ratio may be appropriately selected according to the kind of sweetener and added sweetener and the like. Preferably, sweeteners, thickeners and dietary fiber may be added to the fermentation in a ratio of 1: 0.1 to 10.

The composition or method of the present invention promotes the growth of lactic acid bacteria, improves fermentation ability, thereby increasing the content of useful components in the fermentation product. It also increases the long-term stability of the fermentation, keeping the number of lactic acid bacteria at high levels for a long time.

Such effects of the present invention are well illustrated in the examples of the present invention.

In one embodiment of the present invention, the composition of the present invention was added to the fermentation broth containing rice juice, aloe juice, germinated brown rice, and Myeongil leaf, and then inoculated and fermented with lactic acid bacteria, and the effect of promoting the growth of lactic acid bacteria was measured.

As a result, in the group to which the composition of the present invention was added, it was confirmed that the number of lactic acid bacteria increased after fermentation by three times or more compared with the control group, and the fermentation power (acidity increase) was also increased by 50% or more.

In another embodiment of the present invention, the change in the content of the useful component of the fermentation was measured. As a result, in the group to which the composition of the present invention was added, the polyphenol content was increased as compared to the control group, and the anti-oxidation ability was improved, such as the electron donating ability of the fermented product was improved.

In another embodiment of the invention the long-term stability of the fermentation was specified. As a result, it was confirmed that the group to which the composition of the present invention was added showed excellent stability compared to the control group such that the lactic acid bacteria in the fermented product was maintained at 1 × ^{10 8} or more until 70 days.

As described above, the present invention is a fermentation composition for promoting lactic acid bacteria growth and malt extract and apple juice concentrate of 1 to 1 and (a) fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% (w / w), a nitrogen source of 0.1 to 1% (w / w), mixing 2 to 5% (w / w) of the fermentation composition for promoting lactic acid growth, and remaining water (b) the mixture It provides a method for producing a lactic acid bacteria fermented beverage comprising the step of inoculating the lactic acid bacteria to fermentation. When the fermented beverage is prepared by the method of the present invention, the number of lactic acid bacteria is increased, the fermentation ability is improved, and the content and long-term stability of the useful components of the fermented product are increased, which is effective for producing excellent fermented beverages.

1 is a graph showing the results of measuring the amount of polyphenols to which the composition of the present invention is added.
Figure 2 is a graph of the result of measuring the electron donating ability of the fermented product of the composition of the present invention.
Figure 3 is a graph of the results of measuring the long-term stability of the fermentation of the composition of the present invention (Y axis: lactic acid bacteria number (cfu / ml), X axis: days).

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

≪ Example 1 >

Growth Promotion Composition

Malt extract and apple juice concentrate (70brix) in a ratio of 1: 2.5 to prepare a fermentation composition for promoting lactic acid bacteria growth.

<Example 2>

Lactic acid bacteria growth promotion and fermentation power enhancement experiment of the present invention composition

<2-1> growth of lactic acid bacteria targeted to plant material Fermentation  Enhancement experiment

The fermentation potency of the composition of the present invention was tested in plant materials such as rice juice, germinated brown rice, and Myung Il Yeop.

Fermentation medium is one of the concentrate (30brix), the rice juice obtained by wet grinding, homogeneous and sterilized after gelatinization of rice, and the germinated brown rice extract (40brix), glucose and yeast extract in distilled water at the same concentration as [Table 1] It was prepared by mixing. The experimental group added to the fermentation broth the growth promoting fermentation composition of the present invention prepared in Example 1.

Experimental and control medium composition (% (w / w)) Experiment 1 Experiment 2 Experiment group 3 Control 1 Control group 2 Control group 3 Control group 4 Control group 5 Myeongil Leaf Concentrate 2.5 2.5 Germinated brown rice extract 2.5 2.5 5 Rice juice 3 3 8 glucose 5 5 5 5 5 5 5 5 Yeast Extract 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Malt Extract One One One Apple Juice Concentrate 2.5 2.5 2.5 water Balance Balance Balance Balance Balance Balance Balance Balance

To the prepared fermentation medium, Lactobacillus plantarum PEMO 08 strain (1 × ^{10 11} ) was added at a rate of 0.02% to 2 × 10 ⁷ cfu / ml. Raw material to which the strain was added was placed in a culture flask and fermented at 37 ° C. for 8 hours.

The sugar content, acidity and the number of lactic acid bacteria of each sample before and after fermentation were measured. Brix was measured by Brix meter and acidity was measured by neutralization titration method. The number of lactic acid bacteria was measured by counting colony counts on appropriately diluted BCP medium.

As a result, as shown in [Table 2], the experimental group to which the composition of the present invention was added was confirmed that the acidity increase was increased by 60% in the Myeongilyeop experimental group, 33% in the germinated brown rice experimental group, and 57% in the rice juice experimental group compared to the control group. In addition, the number of lactic acid bacteria was confirmed that the experimental group to which the composition of the present invention was added compared to the control group, 294% Myeongilyeop experimental group, 194% germinated brown rice experimental group, 240% increased rice juice experimental group.

In addition, even when adding the germinated brown rice or rice juice at a concentration more than two times higher than the experimental group as can be seen in the comparison between the experimental group 2 and the control group 4 or the experimental group 3 and the control group 5, the acidity and lactic acid bacterium growth promoting effect is increased by the composition of the present invention. The experimental group used was found to be superior.

Fermentation ability review result of germinated brown rice fermented product Before culture After incubation number Raw material Sugar content Acidity Acidity PH change Lactobacillus
(cfu / ml) Experiment 1 Myeongilyeop 2.5% experimental group 7.73 0.13 0.293 0.162 6.3 X ^{10 8} Experiment 2 Germinated brown rice 2.5% experimental group 8.60 0.08 0.16 0.084 5.0X10 ⁸ Experiment group 3 Rice juice 3% experimental group 9.59 0.10 0.163 0.066 3.4 X ^{10 8} Control 1 Myeongyeop 2.5% control 6.88 0.11 0.215 0.101 1.6 X ^{10 8} Control group 2 Germinated brown rice 2.5% control 7.48 0.06 0.12 0.063 1.7 X ^{10 8} Control group 3 Rice juice 3% control 8.53 0.08 0.122 0.042 1.0X10 ⁸ Control group 4 Germinated brown rice 5% control 8.53 0.06 0.14 0.08 2.1X10 ⁸ Control group 5 Rice Juice 8% Control 9.85 0.07 0.11 0.046 2.8X10 ⁸

<2-2> Component Comparison Experiment of Composition

Apple apple fruit concentrate or malt extract was used alone and compared the efficacy of the composition of the present invention.

Fermentation broth was prepared by mixing Myeongilyeop, yeast extract and glucose in distilled water as a control group, apple juice addition group for apple concentrate and malt extract in control group, malt extract for culture control group and apple concentrate and malt for culture promotion composition group. Extracts were added to the composition of each control. The concentration of the added sample and the experimental method were the same as in Example 2-1.

As a result, as shown in [Table 3], in the acidity change and lactic acid bacteria increase amount, it was confirmed that the group added with the growth promoting fermentation composition of the present invention was significantly superior to the apple-side juice or malt extract alone.

Composition Component Comparison Experiment Results Before culture After incubation Raw material Sugar content Acidity Acidity PH change Lactobacillus
(cfu / ml) Myeong Il-yeop-Control 6.88 0.11 0.215 0.101 1.6 X ^{10 8} Myeong Il-Yeop-Apple Juice Addition 7.55 0.13 0.262 0.122 2.4x10 ⁸ Myeong Il-Yup-Malt Extract Addition 7.34 0.12 0.250 0.130 3.2 x ^{10 8} Myeong Il-Yop-Culture Promotion Composition 7.73 0.13 0.293 0.162 6.3 X ^{10 8}

< Example  3>

Antioxidant ability  Experiment

The antioxidant properties of the growth promoting composition of the present invention were tested in plant materials such as aloe, rice juice, germinated brown rice, and Myeongil Leaf. After removing the shell of the aloe vera gel, aloe was used as a juice juice.

Aloe experimental group was 50% (w / w), glucose 5% (w / w), yeast extract 0.1% (w / w), malt extract 1% (w / w), apple juice concentrate 2.5% (w / w) Experimental cultures were prepared, and the control group was cultured without the malt extract and apple concentrate juice, which are fermentation-adding compositions for promoting growth of the present invention. Other materials were prepared in the same composition as in Example 2-1.

Fermentation was carried out in the same manner as in Example 2-1, and the polyphenol and the electron donating ability were measured after the fermentation.

<3-1> Polyphenol Content Measurement

Total phenolic compounds were determined by the Folin-Denis method. To 1 mL of sample, add 1 mL of 95% ethanol and 5 mL of distilled water, mix 0.5 mL of 1N Folin-ciocalteu reagent, leave for 5 minutes, add 1 mL of 5% Na ₂ CO ₃ , and then absorb Measured at 725 nm. Quantification was calculated using the standard curve prepared with gallic acid.

As a result, as shown in [1], the aloe fermented product to which the composition of the present invention was added was confirmed to have a polyphenol content of about 2.5 times higher than that of the control group, and the present invention also used in the case of fermented products based on other materials. It was confirmed that the polyphenol content of the experimental group to which the composition of was added was superior to the control group.

<3-2> Electron donating ability ( EDA ; eletron donating abilities ) Measure

The eletron donating abilities (EDA) were measured according to Blois's method. Each sample was diluted to a constant concentration, 0.5 mL of 10.2 mM 1,1-diphenyl-2-picrylhydrazy (DPPH) was added to 2.0 mL of the sample solution, stirred, and left at room temperature for 30 minutes, and then absorbance was measured at 517 nm. The effect of electron donation was calculated as follows.

EDA (%) = (Control Absorbance-Sample Absorbance) / (Control Absorbance) x 100

As a result, as shown in FIG. 2, the aloe fermented product and the rice juice fermented product to which the composition of the present invention was added were confirmed that the electron donating ability was more than two times higher than that of the control group, and the fermented product using other materials as a raw material. In addition, it was confirmed that the electron donating ability of the experimental group to which the composition of the present invention was added was superior to the control group.

< Example  4>

Effectiveness of extending shelf life

Myeongil leaf fermentation (Experimental group 1 and control group 1) prepared in Example 2-1 were stored at 4 ° C. for 70 days and the number of lactic acid bacteria in the fermentation was measured every 7 days.

Vegetable lactobacillus Myeongil Leaf drink was prepared and tested for distribution stability. The preparation method of the product was added 30% syrup solution to 70% of the fermented fermentation product (Experimental Group 1 and Control Group 1) of Example 2-1, and the syrup solution composition was the plum juice concentrate, lemon juice concentrate, fructooligosaccharide, Agave syrup, chicory fiber, and pectin were added, followed by sterilization and cooling at 85 ° C. for 15 minutes, followed by mixing with the culture solution.

As a result, as shown in FIG. 3, in the group to which the composition of the present invention was added, it was confirmed that the lactic acid bacteria number of 1 × ^{10 8} cfu / ml or more was maintained until 70 days, and the control group rapidly decreased after 56 days. The result was confirmed.

Therefore, the present invention is a fermentation composition for promoting lactic acid bacteria growth and malt extract and apple juice concentrate 1: 1 to 5 and (a) fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% ( w / w), nitrogen source 0.1 to 1% (w / w), mixing the lactic acid bacteria growth promoting fermentation composition 2 to 5% (w / w) and the remaining amount of water and (b) lactic acid bacteria in the mixture It provides a method for preparing a lactic acid bacteria fermented beverage comprising the step of inoculating and fermenting to obtain a fermented product. When the fermented beverage is prepared by the method of the present invention, the number of lactic acid bacteria is increased, the fermentation ability is improved, and the content and long-term stability of the useful components of the fermented product are increased, which is effective in producing excellent fermented beverages and thus has high industrial applicability.

Claims (7)

Malt extract and apple juice concentrate fermentation composition for promoting lactic acid bacteria growth consisting of 1: 1 to 5.
(a) fermentation substrate 2 to 60% (w / w), carbon source 1 to 10% (w / w), nitrogen source 0.1 to 1% (w / w), fermentation additive composition for promoting lactic acid bacteria growth of claim 1 2 to 5 mixing% (w / w) and the balance of water; And
(b) inoculating the mixture to ferment the lactic acid bacteria to obtain a fermented product.
Lactic acid bacteria fermented beverage manufacturing method comprising a.
The method of claim 2,
(c) adding the sweetener, the thickener and the dietary fiber in a ratio of 1: 0.1 to 10 to the fermentation product of step (b).
The method of claim 2, wherein the fermentation substrate is characterized in that it is derived from one or more plants selected from the group consisting of Myeongilyeop, rice, germinated brown rice and aloe.
The method of claim 2, wherein the carbon source is glucose and the nitrogen source is a yeast extract.
The method according to claim 2, wherein the lactic acid bacteria are vegetable lactic acid bacteria.
The method of claim 2, wherein the lactic acid bacteria is characterized in that the Lactobacillus plantarum PEMO 08 (KFCC-11028).

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