KR20140106466A - Strain for green tea fermentation and preparation method of green tea fermentation liquid using the same - Google Patents

Abstract

The present invention relates to a strain for green tea fermentation and to a method for manufacturing a green tea fermentation liquid using the same. The strain for green tea fermentation according to the present invention is a strain improving functionality of green tea by fermentation. Moreover, the method for manufacturing a green tea fermentation liquid fermented by using the strain according to the present invention improves the functionality of green tea to improve green tea consumption and can dedicate to development of green tea relative industries. Also, the green tea consumption can dedicate to profit creation of green tea growing farms. And a novel strain extremely increasing functionality of green tea by green tea fermentation can diversify application of lactic acid bacteria.

Description

Strain for green tea fermentation and preparation method of green tea fermentation liquid using the same}

The present invention relates to a novel strain for fermenting green tea and a method for preparing a green tea fermentation solution using the same, and more specifically, to an invention for improving the overall functionality and sensory properties of green tea by fermenting green tea using the new strain. .

Fermentation of plants by lactic acid strains is mostly lactic acid fermentation that takes place using sugar as the main substrate, and is generally fermented by adding sugar to various plant raw materials or by adding microorganisms such as lactic acid strains. When the plant extract is fermented by lactic acid bacteria and various enzymes contained in the plant, the nutrients of the plant can be converted into a form that is easy to digest and absorb through various biochemical reactions. Thus, a new physiological regulation function can be expressed.

In this way, a new physiological regulation function by fermentation of lactic acid strains can occur due to the interaction of several factors. Therefore, it is difficult to predict a new physiological regulation function caused by fermentation of lactic acid strains.

On the other hand, green tea is a beverage made by fermenting the leaves of the tea tree, which has the scientific name Camellia sinensis, and has been widely consumed around the world for a long time along with coffee, and a lot of consumption has been made to date. In addition, more than 3,000 kinds of tea are being produced depending on the production region, time, and manufacturing method, and the situation is variously processed according to the taste and technology of each ethnic group. In addition to its aroma and taste, green tea has excellent effects in terms of functionality. Green tea has a high content of theanine, catechin, and caffeine, and is rich in various minerals including potassium, and contains a large amount of various vitamins such as vitamin C, tocopherol, and beta-carotene, showing various physiological activities. The antioxidant effect, which is a representative effect of green tea, is known to be the effect of catechins, which are the main ingredients of green tea, and is effective in anticancer and lowering blood cholesterol, and it is reported that it is effective in relieving diabetes and preventing tooth decay.

In this way, although green tea is rich in organoleptic and functional properties, it is difficult to predict the physiological regulation function expressed from lactic acid strains due to various factors.Therefore, by fermentation using the lactic acid strain, it is intended to significantly improve the organoleptic and functional properties of green tea. There is no effort. In addition, there is a problem in that there is no effort to discover new lactic acid strains that can further improve the organoleptic and functional properties of green tea through fermentation.

The present invention has been conceived to solve the above-described problems, and an object of the present invention is to provide a novel green tea fermentation strain that further improves the sensory and functionality of green tea through fermentation, and a method for producing a green tea fermentation liquid using the same.

The strain according to one feature of the present invention for solving the above problems is Lactobacillus pentosus RP-001 [Accession No. KCCM11303P] or Lactobacillus plantarum for fermentation of green tea sugar extract isolated from green tea leaves. plantarum) RP-002 [Accession No. KCCM11304P].

A method for preparing a green tea fermentation solution according to another feature of the present invention uses Lactobacillus pentosus RP-001 [accession number KCCM11303P] or Lactobacillus plantarum RP-002 [accession number KCCM11304P]. .

In addition, the green tea fermentation liquid is characterized in that fermentation by mixing green tea leaves, water, sugar liquid, and the RP-001 or RP-002 strain.

In addition, the sugar solution is characterized in that it is prepared containing at least one sugar selected from the group consisting of glucose, fructose, sugar and oligosaccharide.

In addition, the green tea fermentation liquid is characterized by fermentation by mixing 10 to 200 parts by weight of green tea leaves, 10 to 200 parts by weight of sugar solution, and 0.01 to 1 part by weight of RP-001 or RP-002 strain based on 100 parts by weight of water.

In addition, the fermentation is characterized in that the first fermentation is carried out at a temperature of 10 to 35°C for 3 to 15 days, followed by secondary fermentation at a temperature of 4 to 15°C for 3 to 6 months.

The strain for fermenting green tea according to the present invention is a strain that improves the organoleptic and functional properties of green tea through fermentation.

In addition, since the production method of green tea fermented using the strain according to the present invention improves the organoleptic and functional properties of green tea, it can increase the consumption of green tea, and can greatly contribute to the development of the related green tea industry.

In addition, the consumption of green tea can greatly contribute to the profit generation of green tea farmers. In addition, by developing a novel strain that greatly improves the sensory properties and functionality of green tea through fermentation of green tea, the utilization of lactic acid strains is further diversified.

FIG. 1 is a diagram showing a phylogenic tree of the strain KCCM11303P, which is a strain according to the present invention.
Figure 2 is a picture showing the phylogenic tree of the strain deposit number KCCM11304P strain according to the present invention.

Accordingly, the present inventors have made intensive research efforts to develop a new strain for fermenting green tea that greatly improves the organoleptic and functional properties of green tea, and as a result of finding the strain for fermenting green tea according to the present invention and a method for producing green tea using the same, the present invention is completed I did.

In general, lactic acid bacteria are bacteria that produce lactic acid by decomposing sugars such as glucose, and are often referred to as lactic acid bacteria. And the strain belonging to the genus Lactobacillus, also called bacillus, corresponds to an example of such a lactic acid strain.

Specifically, the strain for fermenting green tea according to the present invention is Lactobacillus pentosus RP-001 [Accession No. KCCM11303P] or Lactobacillus plantarum RP-002 for fermentation of green tea sugar extract isolated from green tea leaves. It may be [Accession No. KCCM11304P].

The Lactobacillus pentosus RP-001 is isolated from tea tree leaves or green tea leaves, and is a green tea fermentation strain encoded by the nucleotide sequence of SEQ ID NO: 1, and the accession number may be KCCM11303P.

The nucleotide sequence of SEQ ID NO: 1 may be a nucleotide sequence of 16S rDNA, and may be a nucleotide sequence in the 5′ to 3′ direction.

The strain of the accession number KCCM11303P may show 99% or more homology with Lactobacillus pentosus.

The Lactobacillus plantarum RP-002 is isolated from tea tree leaves or green tea leaves, and is a green tea fermentation strain encoded by the nucleotide sequence of SEQ ID NO: 2, and the accession number may be KCCM11304P.

The nucleotide sequence of SEQ ID NO: 2 may be a nucleotide sequence of 16S rDNA, and may be a nucleotide sequence in the direction of 5′ to 3′.

The strain of the accession number KCCM11304P may exhibit 99% or more homology with Lactobacillus plantarum.

The strain of the accession number KCCM11303P or the accession number KCCM11304P may be isolated from tea tree leaves or green tea leaves. Through this, the organoleptic and functional properties of fermented green tea can be significantly improved compared to Lactobacillus pentosus isolated by other methods.

If the leaves of the tea tree are obtained from the tea tree, there is no particular limitation on each part. In addition, the green tea leaves are manufactured by processing the tea tree leaves for use as green tea, and include all known processing methods applied in the art, and there is no particular limitation on the processing method.

Green tea fermented from the strain of the deposit number KCCM11303P has an acidity of 0.30 to 0.35%, a pH of 4 to 5, and an antioxidant activity of 92% or more by radical scavenging ability, and the overall preference evaluation score according to the 5-point scale method may be 3.5 or more. Therefore, when the acidity, pH, antioxidant activity, and evaluation scores of the green tea are within the range of the upper limit to the lower limit, significantly improved functionality and sensory compared to green tea fermented from other strains belonging to the existing Lactobacillus genus. It may correspond to having a surname. In addition, since it is a strain isolated from tea tree leaves or green tea leaves compared to Lactobacillus pentosus isolated from other existing plants or substances as homogeneous, fermented green tea having significantly improved organoleptic and functional properties can be obtained.

In addition, the KCCM11303P strain according to the present invention may exhibit improved antioxidant activity compared to green tea fermented by other existing Lactobacillus and Lactobacillus pentosus strains.

Green tea fermented from the strain of the deposit number KCCM11304P has an acidity of 0.28 to 0.33%, a pH of 4 to 5, and an antioxidant activity of 90% or more by radical scavenging ability, and the overall preference evaluation score according to the 5-point scale method may be 3.5 or more. Therefore, when the acidity, pH, antioxidant activity, and evaluation scores of the green tea are within the range of the upper limit to the lower limit, significantly improved functionality and sensory compared to green tea fermented from other strains belonging to the existing Lactobacillus genus. It may correspond to having a surname. In addition, since it is a strain isolated from tea tree leaves or green tea leaves compared to Lactobacillus plantarum isolated from other existing plants or substances as homogeneous, fermented green tea having significantly improved organoleptic and functional properties can be obtained. In addition, the KCCM11304P strain according to the present invention may exhibit improved antioxidant activity compared to green tea fermented by other existing Lactobacillus and Lactobacillus plantarum strains.

In the sugar extract, the sugar may be any one or more selected from the group consisting of glucose, fructose, sugar and oligosaccharide. In addition, the method of extraction from the sugar extract may include all known methods applied in the art.

Therefore, the KCCM11303P strain or the KCCM11304P strain according to the present invention can further improve the organoleptic and functional properties of green tea through fermentation.

A method for preparing a green tea fermentation solution according to another feature of the present invention may be using RP-001 KCCM11303P, which is Lactobacillus pentosus, or RP-002 KCCM11304P, which is Lactobacillus plantarum.

The green tea fermentation solution is a method for producing a green tea fermentation solution, characterized in that the green tea leaves, water, sugar solution and the RP-001 or RP-002 strain are mixed and fermented.

The sugar solution may be prepared containing one or more sugars selected from the group consisting of glucose, fructose, sugar, and oligosaccharide.

The green tea fermentation liquid may be fermented by mixing 10 to 200 parts by weight of green tea leaves, 10 to 200 parts by weight of sugar solution, 0.01 to 1 part by weight of RP-001 or RP-002 strain based on 100 parts by weight of water. When the substances constituting the green tea fermentation solution are mixed below the lower limit of the composition range, it is not preferable because the flavor of the green tea fermentation solution to be achieved in the present invention cannot be expressed. It is not preferable that the flavor cannot be achieved, and the content of other substances can be limited.

The fermentation is preferably subjected to primary fermentation at a temperature of 10 to 35°C for 3 to 15 days, and then secondary fermentation at a temperature of 4 to 15°C for 3 to 6 months to prepare a green tea fermentation liquid.

The fermentation may be preferably further performed after the first fermentation and then the second fermentation to make the flavor of green tea deeper and more subtle. In addition, if the temperature of the fermentation is less than the lower limit, sufficient fermentation effect cannot be seen, which is not preferable. If the temperature of the fermentation exceeds the upper limit, damage to the strain and the unique flavor of green tea may be impaired, which is not preferable. In addition, if the fermentation time is less than the lower limit, sufficient fermentation effect cannot be achieved, which is not preferable. If the fermentation time exceeds the upper limit, the state of green tea may deteriorate and the flavor of green tea may be impaired. .

It is preferable to undergo the aging process after performing the first fermentation and the second fermentation, and the aging time in the aging is not particularly limited as long as it increases the flavor of green tea, but is preferably 6 months to 10 months. Can be aged for a period of years.

In addition, when fermented green tea is prepared using the KCCM11303P strain or KCCM11304P strain, it can show improved antioxidant activity compared to green tea prepared using other existing Lactobacillus or Lactobacillus pentosus and Lactobacillus plantarum strains. have.

Therefore, if green tea is produced by the method for producing fermented green tea according to the present invention, the organoleptic and functional properties of green tea can be further improved.

In the green tea produced by the above manufacturing method, auxiliary additives may be mixed according to the taste of the drinker, and the auxiliary additive may include all auxiliary additives applied in the art without particular limitation.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments so that those of ordinary skill in the art can easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

Example

< Example 1: Isolation and culture of lactic acid strains from green tea leaves>

The lactic acid strain isolation medium was MRS plated medium used for isolation and cultivation of Lactobacillus bacteria from food and dairy products. A medium containing peptone, glucose, and meat juice as a nutrient source, containing citrate to inhibit the growth of bacteria other than gram-negative bacteria, fungi and Lactobacillus bacteria, and adding 0.002% bromophenol blue (BPB) As, this medium is used to separate lactic acid bacteria using the principle that bromine phenol blue shows yellow at pH 3.0 and purple at pH 4.6. Cut a certain amount of the collected green tea sample with sterilized scissors and a knife, add sterile physiological saline and homogenize it to the low temperature possible using a homogenizer, add 0.1 ml of the sample to the MRS plate medium with BPB added to it, and apply a glass rod to the smear. The inoculation was carried out by spreading it well and applying it. In addition, the strain isolated from the MRS plate medium was inoculated into the MRS liquid medium, and then cultured at 30° C. for 2 to 3 days in a shaking incubator. Table 1 below is a table showing the composition of the MRS medium to which such BPB was added.

< Example 2: Culture of lactic acid strain isolated from green tea leaves and preparation of inoculation strain>

After inoculating the isolated strain and the strain deposited at the Korea Food Research Institute or the Korea Microorganism Conservation Center into MRS liquid medium, incubate at 30°C for 2 to 3 days, and centrifuge the culture solution at a speed of 3000 rpm for 10 minutes to form the supernatant medium. Was removed. The lactic acid bacteria strain was suspended again using 0.75% physiological saline, and then centrifuged for 10 minutes at a speed of 3000 rpm to remove the saline solution. This method was repeated three times to completely remove the medium component.

< Example 3: Identification of the selected lactic acid strain>

In order to identify the strain selected according to Example 2, 16S rDNA sequencing was performed. For 16S rDNA sequencing, the selected strain was cultured in MRS liquid medium, and then DNA was extracted using a genomic DNA extraction kit (iNtRON Biotechnology, Korea). The extracted DNA was confirmed using 1% agarose gel. In order to amplify 16S rDNA, PCR was performed using the extracted genomic DNA as a template and using 27F(5'-AGAGTTTGATCCTGGCTCAG-3', forward), 1492R(5'-GGCTACCTTGT TACGACTT-3', reverse) primers. PCR conditions were denaturation at 95°C for 1 minute, annealing at 45°C for 1 minute, and 30 cycles with extension at 72°C for 1 minute and 30 seconds. The obtained PCR product was purified using a purification Kit (iNtRON Biotechnology, Korea) for sequencing. The DNA sequence was determined using an ABI PRISM 3700 DNA analyzer (Perkin Elmer, U.S.A.), and the isolated strain was identified by comparing it with the GenBank database using BLAST of NCBI.

Among the strains purely isolated from green tea leaves, 16S rDNA sequences of strains RP-001 and RP-002 strains that are considered to have excellent green tea fermentation ability were analyzed using Clustal X and Mega 4 as a result of analyzing the phylogenic tree. Lactobacillus pentosus (RP-002 strain) and Lactobacillus plantarm (Lactobacillus plantarm) showed 99% homology. Became. From the above results, the RP-001 strain was named Lactobacillus pentosus RP-001, and the RP-002 strain was named Lactobacillus plantarum RP-002 strain. In addition, in the present invention, the Lactobacillus pentosus RP-001 is encoded by the nucleotide sequence of SEQ ID NO: 1, and the Lactobacillus plantarum RP-002 strain is encoded by the nucleotide sequence of SEQ ID NO: 2 do. In addition, each of these was deposited with the Korean Culture Center of Microorganisms, and the accession number of the Lactobacillus pentosus RP-001 was given the accession number KCCM11303P, and the Lactobacillus plantarum RP-002 was It has been assigned the deposit number KCCM11304P. In addition, the following Figures 1 and 2 are diagrams showing its phylogenic tree (phylogenic tree). Among these, FIG. 1 shows the phylogenic tree of RP-001, and FIG. 2 shows the phylogenic tree of RP-002.

< Example 4: Preparation of fermented green tea from lactic acid bacteria isolated from green tea leaves>

The green tea used in the present invention was raw green tea and dried green tea (steamed tea or roasted tea). Add an appropriate amount of distilled water to the green tea raw materials, mix 50% by weight of saccharides such as sugar, fructose, glucose, and oligosaccharide, inoculate the prepared lactic acid bacteria inoculation strain to 1% by weight, and incubate at 20℃ for 10 days to make the first green tea fermentation solution. To manufacture.

The primary green tea fermentation liquid is filtered through a sieve of 50-100 mesh and secondary fermented at a temperature of 4-15°C for 3-6 months.

The secondary fermentation liquid was filtered through a microfilter (0.4 to 1 μm) and aged for 6 months at a temperature of 4 to 15° C. to finally prepare fermented green tea.

Comparative example

Comparative example One

Green tea fermented in the same manner as in Example 1, except that the strain belonging to the existing Lactobacillus pentosus, was fermented from a strain having an accession number of KCCM 35472, was used as Comparative Example 1.

Comparative example 2

Green tea fermented in the same manner as in Example 2, except that it was fermented from a strain belonging to the existing Lactobacillus plantarum, and whose accession number is KCCM 40012 was used as Comparative Example 2.

Comparative example 3

Green tea fermented in the same manner as in the above Example was used as Comparative Example 3, except that it was fermented from a strain belonging to the existing Lactobacillus acidophilus and whose accession number was KCCM 32820.

Comparative example 4

Green tea fermented in the same manner as in the above Example was used as Comparative Example 4, except that it was fermented from a strain belonging to the existing Lactobacillus lactis and whose accession number was KCCM 41574.

Comparative example 5

Green tea fermented in the same manner as in the above Example was used as Comparative Example 5, except that it was fermented from a strain belonging to the existing Streptococcus thermophilus, and the accession number was KCCM 40430.

Experimental example

< Experimental example 1: acidity, pH , Antioxidant activity And overall Organoleptic Evaluation>

An experiment was conducted to evaluate the acidity, pH, and overall sensory properties of green tea fermented from the RP-001 strain and RP-002 strain according to the above example, and the green tea fermented from the strains according to Comparative Examples 1 to 5 above. . Specifically, the inoculated strain was prepared so that the number of viable cells was 107 cfu/ml using 0.75% physiological saline for the strain selected according to Example 2 above.

Sterilized distilled water was added to the green tea sample and immersed, and sugars such as sugar, fructose, glucose, and oligosaccharide were added thereto, mixed so as to be 10 to 70% by weight, and the prepared lactic acid bacteria inoculum was inoculated to be 0.01 to 1% by weight. This was cultured at 10 to 35°C for 3-15 days, samples were taken at intervals of 1 to 2 days, and the overall preference of the prepared fermented green tea was evaluated. The sensory score was evaluated for overall preference according to the 5-point scale method. At this time, 5 points were evaluated with the items of'very good', 4 points'good', 3 points'normal', 2 points'not good', and 1 point'very bad', and the results are shown in Table 2 below. I got it.

As can be seen in Table 2, it was confirmed that the green tea fermented by the strains according to the Example showed a high acidity and an appropriate pH. In addition, it was confirmed that the sensory score, which was synthesized as a whole and measured the sensory properties, showed a higher score than the rest of the comparative examples.

In particular, RP-001 belonging to Lactobacillus pentosus in the present invention shows higher acidity and lower Ph than that of Comparative Example 1 belonging to the same Lactobacillus pentosus, and also shows 3.8 in the overall sensory score, showing 2.7. It was confirmed that the score was significantly improved compared to Comparative Example 1. In addition, in the case of RP-002 belonging to Lactobacillus plantarum, compared to Comparative Example 2 belonging to the same Lactobacillus plantarum, it shows higher acidity, lower pH, and higher antioxidant activity, and also in the overall sensory score. It was confirmed that showing a significantly improved score compared to Comparative Example 2 showing 3.7 showing 3.1.

Compared to other strains of Comparative Examples 1 to 5 belonging to the genus Lactobacillus through these experimental results, the fermented green tea in the case of the strains RP-001 and RP-002 according to the embodiment of the present invention is the case of the fermented green tea. It was confirmed that the sensory and functional properties were remarkably improved. In addition, more specifically, since it can be seen that it shows superior organoleptic and functional properties than those of Comparative Examples 1 and 2 belonging to the same genus, the strains of Examples according to the present invention were Lactobacillus pentosus and Lactobacillus plantarum and 99 respectively. Even if it showed% homology, it could be confirmed that as strains isolated from green tea leaves, they improved the organoleptic and functional properties of green tea through fermentation better than other strains of the same genus.

< Experimental example 2: Radical Scavenging Measurement experiment>

An experiment was conducted to measure the specific functional improvement of green tea fermented by the strains according to an embodiment of the present invention and green tea fermented by Comparative Examples 1 to 5. At this time, an experiment was conducted to compare and measure the DPPH radical scavenging ability, which can specifically indicate the improvement of the antioxidant activity. DPPH radical scavenging activity was measured by adding 0.05 mL of green tea fermentation solution to 2.95 mL of 0.1 mM DPPH solution, and the change in absorbance was measured exactly 30 minutes at 517 nm, and the difference before and after the addition of green tea fermentation solution was expressed as a percentage. The results can be found in Table 3 below.

As can be seen in Table 3 above, it was confirmed that the case of green tea fermented by the strains of the Example according to the present invention improved radical scavenging ability better than that of Comparative Examples 1 to 5. . In particular, it was confirmed that the radical scavenging ability was improved in the case of the strains RP-001 and RP-002, which are the strains according to the examples, compared to the cases of Comparative Examples 1 and 2 belonging to the same genus, so that the antioxidant activity was more excellent.

< Experimental example 3: of each green tea Color index Change measurement experiment>

An experiment was conducted to observe the color change of green tea fermented from the strains according to the above example and green tea fermented from the strains according to Comparative Examples 1 to 5. This was done by comparing each color index. It was also observed with the naked eye. The results are shown in Table 4 below.

As can be seen in Table 4, L, a, and b were measured three times for each sample, and as a result, the L value representing the brightness was 10.12 and 9.85 for RP-001 and RP-002, which was higher than that of other comparative groups. Turned out to be the brightest.

As a result of the measurement of the values of a and b, it was found that RP-001, RP-002, and Comparative Examples 1 and 2 had a green color with a value of -a, and Comparative Examples 3, 4, 5, and 6 had a red color with a value of +a. All of the measured values were +b, and all of them were yellow.

Through this, green tea fermented by the strains of Examples according to the present invention improves overall sensory properties including taste, and excellently improves functionality including antioxidant activity compared to green tea fermented by Comparative Examples 1 to 5. It was confirmed that it was a strain.

In the above, preferred embodiments of the present invention have been described, but the present invention is not limited thereto, and it is possible to implement various modifications within the scope of the technical spirit of the present invention, and this also belongs to the appended claims. It is natural.

Korea Microorganism Conservation Center (overseas) KCCM11303P 20121008 Korea Microorganism Conservation Center (overseas) KCCM11304P 20121008

<110> RAPHAS Co., Ltd. <120> Strain for green tea fermentation and preparation method of green tea fermentation liquid using the same <130> HPC3622 <160> 2 <170> KopatentIn 2.0 <210> 1 <211> 1522 <212> DNA <213> Lactobacillus pentosus <400> 1 gaaccggctc aggacgaacg ctggcggcgt gcctaataca tgcaagtcga acgaactctg 60 gtattgattg gtgcttgcat catgatttac atttgagtga gtggcgaact ggtgagtaac 120 acgtgggaaa cctgcccaga agcgggggat aacacctgga aacagatgct aataccgcat 180 aacaacttgg accgcatggt ccgagtttga aagatggctt cggctatcac ttttggatgg 240 tcccgcggcg tattagctag atggtggggt aacggctcac catggcaatg atacgtagcc 300 gacctgagag ggtaatcggc cacattggga ctgagacacg gcccaaactc ctacgggagg 360 cagcagtagg gaatcttcca caatggacga aagtctgatg gagcaacgcc gcgtgagtga 420 agaagggttt cggctcgtaa aactctgttg ttaaagaaga acatatctga gagtaactgt 480 tcaggtattg acggtattta accagaaagc cacggctaac tacgtgccag cagccgcggt 540 aatacgtagg tggcaagcgt tgtccggatt tattgggcgt aaagcgagcg caggcggttt 600 tttaagtctg atgtgaaagc cttcggctca accgaagaag tgcatcggaa actgggaaac 660 ttgagtgcag aagaggacag tggaactcca tgtgtagcgg tgaaatgcgt agatatatgg 720 aagaacacca gtggcgaagg cggctgtctg gtctgtaact gacgctgagg ctcgaaagta 780 tgggtagcaa acaggattag ataccctggt agtccatacc gtaaacgatg aatgctaagt 840 gttggagggt ttccgccctt cagtgctgca gctaacgcat taagcattcc gcctggggag 900 tacggccgca aggctgaaac tcaaaggaat tgacgggggc ccgcacaagc ggtggagcat 960 gtggtttaat tcgaagctac gcgaagaacc ttaccaggtc ttgacatact atgcaaatct 1020 aagagattag acgttccctt cggggacatg gatacaggtg gtgcatggtt gtcgtcagct 1080 cgtgtcgtga gatgttgggt taagtcccgc aacgagcgca acccttatta tcagttgcca 1140 gcattaagtt gggcactctg gtgagactgc cggtgacaaa ccggaggaag gtggggatga 1200 cgtcaaatca tcatgcccct tatgacctgg gctacacacg tgctacaatg gatggtacaa 1260 cgagttgcga actcgcgaga gtaagctaat ctcttaaagc cattctcagt tcggattgta 1320 ggctgcaact cgcctacatg aagtcggaat cgctagtaat cgcggatcag catgccgcgg 1380 tgaatacgtt cccgggcctt gtacacaccg cccgtcacac catgagagtt tgtaacaccc 1440 aaagtcggtg ggggtaacct tttaggaacc accgcctaag tgggacagag attagggtga 1500 atctaanggg gttgcccctt aa 1522 <210> 2 <211> 1533 <212> DNA <213> Lactobacillus plantarum <400> 2 ttttagagtt ttggatctgg ctcaggacga acgctggcgg cgtgcctaat acatgcaagt 60 cgaacgaact ctggtattga ttggtgcttg catcatgatt tacatttgag tgagtggcga 120 actggtgagt aacacgtggg aaacctgccc agaagcgggg gataacacct ggaaacagat 180 gctaataccg cataacaact tggaccgcat ggtccgagct tgaaagatgg cttcggctat 240 cacttttgga tggtcccgcg gcgtattagc tagatggtgg ggtaacggct caccatggca 300 atgatacgta gccgacctga gagggtaatc ggccacattg ggactgagac acggcccaaa 360 ctcctacggg aggcagcagt agggaatctt ccacaatgga cgaaagtctg atggagcaac 420 gccgcgtgag tgaagaaggg tttcggctcg taaaactctg ttgttaaaga agaacatatc 480 tgagagtaac tgttcaggta ttgacggtat ttaaccagaa agccacggct aactacgtgc 540 cagcagccgc ggtaatacgt aggtggcaag cgttgtccgg atttattggg cgtaaagcga 600 gcgcaggcgg ttttttaagt ctgatgtgaa agccttcggc tcaaccgaag aagtgcatcg 660 gaaactggga aacttgagtg cagaagagga cagtggaact ccatgtgtag cggtgaaatg 720 cgtagatata tggaagaaca ccagtggcga aggcggctgt ctggtctgta actgacgctg 780 aggctcgaaa gtatgggtag caaacaggat tagataccct ggtagtccat accgtaaacg 840 atgaatgcta agtgttggag ggtttccgcc cttcagtgct gcagctaacg cattaagcat 900 tccgcctggg gagtacggcc gcaaggctga aactcaaagg aattgacggg ggcccgcaca 960 agcggtggag catgtggttt aattcgaagc tacgcgaaga accttaccag gtcttgacat 1020 actatgcaaa tctaagagat tagacgttcc cttcggggac atggatacag gtggtgcatg 1080 gttgtcgtca gctcgtgtcg tgagatgttg ggttaagtcc cgcaacgagc gcaaccctta 1140 ttatcagttg ccagcattaa gttgggcact ctggtgagac tgccggtgac aaaccggagg 1200 aaggtgggga tgacgtcaaa tcatcatgcc ccttatgacc tgggctacac acgtgctaca 1260 atggatggta caacgagttg cgaactcgcg agagtaagct aatctcttaa agccattctc 1320 agttcggatt gtaggctgca actcgcctac atgaagtcgg aatcgctagt aatcgcggat 1380 cagcatgccg cggtgaatac gttcccgggc cttgtacaca ccgcccgtca caccatgaga 1440 gtttgtaaca cccaaagtcg gtggggtaac cttttaggaa ccagcgccta aggtggacga 1500 tgattaggtg agcanannng gggggggcaa caa 1533

Claims (3)

Lactobacillus plantarum RP-002 [Deposit No. KCCM11304P], which is a strain isolated from green tea leaves.
Green tea fermentation broth containing Lactobacillus plantarum RP-002 [Deposit No. KCCM11304P].
Green tea leaves, water, and Lactobacillus plantarum RP-002 [Deposit No. KCCM11304P] in a sugar solution to prepare a green tea fermentation liquid,
Wherein the sugar solution is prepared by incorporating at least one sugar selected from the group consisting of glucose, fructose, sugar, and oligosaccharide,
Wherein the green tea fermentation broth is prepared by mixing 10-200 parts by weight of green tea leaves, 10-200 parts by weight of sugar solution, and 0.01-1 parts by weight of RP-002 strain per 100 parts by weight of water.

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