KR20190024076A - Method of Red Pepper-Fermentation by lactic acid bacteria - Google Patents

Abstract

The present invention relates to a fermented chili pepper preparing method using lactic acid bacteria. More specifically, the fermented chili pepper preparing method using lactic acid bacteria includes the steps of: (a) separating Lactobacillus paracasei from kimchi and Lactobacillus plantarum from cabbages; culturing the separated lactic acid bacteria until the number of lactic acid bacteria reaches 109 CFU/ml or more; (c) preparing a chili pepper culture medium by mixing 5 parts by weight of chili pepper powder and 95 parts by weight of distilled water; (d) inoculating 1-2 parts by weight of the lactic acid bacteria cultured in the prepared chili pepper medium; and (e) stirring the chili pepper culture inoculated with the lactic acid bacteria under the condition of 30±1°C at 100-150 rpm for culturing the same.

Description

TECHNICAL FIELD The present invention relates to a method for producing fermented red pepper fermented with lactic acid bacteria,

More particularly, the present invention relates to a method for producing a fermented product of pepper using lactic acid bacteria, and more particularly, to a fermented product obtained by inoculating a lactic acid bacterium of the genus Lactobacillus isolated from kimchi into a powdered red pepper, The present invention relates to a method for producing a fermented product of pepper using a lactic acid bacterium.

Capsicum is spicy due to the capsaicin ingredient contained in peel and pepper seeds. Capsaicin increases the calorie expenditure by activating the metabolic activity in the body, and also enhances the diet effect through fat splash promotion, anti-cancer, And it has been reported to contribute to the activation of the reaction.

Especially, in Korea, fermented red pepper fermented by inoculation of red pepper with lactic acid bacteria known to have consumed red pepper for a long time and has a liver function hyperactivity, anticancer effect, antioxidant effect and skin hypersensitivity effect is generalized.

In this regard, Korean Patent Laid-Open Publication No. 2016-0104420 discloses that a mixture prepared by mixing 50 to 60 parts by weight of fresh red pepper, 6 to 16 parts by weight of a sprouts of chilli, 28 to 38 parts by weight of sugar and 0.1 to 5 parts by weight of a salt of sunflower, After fermentation for 4 months, the fermentation broth of chilli is prepared by filtering chilli residue and aging for 7 months, and a production method thereof.

According to the above-mentioned prior art, by removing the hot taste and allowing the active ingredient of the pepper to be consumed, the consumption of the pepper can be promoted and the income of the pepper cultivator and the related processing company can be expected to be increased.

However, depending on the type of lactic acid bacteria inoculated into the fermented product of the pepper and the fermentation conditions, the concentration and type of the organic acid contained in the fermented product are different from each other. Moreover, there are many kinds of raw materials required for fermentation There is a problem.

Korean Patent Laid-Open Publication No. 2016-0104420

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a fermented product of pepper which is rich in organic acid and has excellent taste.

It is another object of the present invention to provide a fermentation process and a method for producing a fermented product of pepper which can simplify raw materials.

In accordance with the present invention, there is provided a method for preparing a fermented product of pepper according to the present invention, wherein the fermented product is prepared by inoculating a lactic acid bacterium of the genus Lactobacillus isolated from kimchi into a fermented medium.

Preferably, the Lactobacillus sp. Lactic acid bacteria are Lactobacillus paracasei lactic acid bacteria or Lactobacillus plantarum lactic acid bacteria. The Lactobacillus paracasei lactic acid bacteria are more preferably KACC 92182P and the Lactobacillus plantarum lactic acid bacteria are KACC 92183P.

The red pepper culture medium may be composed of 5 parts by weight of the red pepper powder and 95 parts by weight of distilled water.

In addition, the stock solution of Lactobacillus paracasei or Lactobacillus plantarum lactic acid bacteria having the number of lactic acid bacteria of 10 ⁹ CFU / ml can be inoculated into the pepper medium in an amount of 1 to 2 parts by weight.

The fermentation time is preferably 60 hours or less.

Also, the method for producing the fermented product of pepper according to the present invention comprises the steps of: (a) extracting Lactobacillus paracasei lactic acid bacteria and cabbage kimchi from Lactobacillus plantarum (B) culturing the isolated lactic acid bacterium so that the number of lactic acid bacteria is 10 ⁹ CFU / ml or more, (c) mixing 5 parts by weight of red pepper powder and 95 parts by weight of water to prepare a red pepper culture medium, d) inoculating 1 to 2 parts by weight of the cultured red pepper culture medium with the prepared red pepper culture medium, and (e) culturing the red pepper culture medium inoculated with the lactic acid bacteria with stirring at a temperature of 30 1 C and 100-150 rpm .

Here, the lactic acid bacteria inoculated in the step (d)Lactobacillus paracasei 0.5 part by weight of lactic acid bacteriumLactobacillus plantarum 0.5 part by weight of lactic acid bacteria,Lactobacillus paracasei The lactic acid bacteria are accession No. KACC 92182P,Lactobacillus plantarum The lactic acid bacterium is the accession number KACC 92183P, and the stirring speed in step (e) is preferably 150 rpm.

The present invention also provides a fermented product of pepper prepared by the above method.

According to the production pepper fermentation process according to the invention as described above, by inoculating the Lactobacillus genus Lactobacillus is Lactobacillus paracasei and Lactobacillus plantarum in pepper culture medium it has the advantage of producing a pepper fermented product containing a variety of organic acids in a large amount.

In addition, according to the present invention, it is possible to obtain a fermented product of pepper having a lower pH by increasing the stirring speed during the fermentation process, and thus the fermentation time can be shortened.

Fig. 1 shows results of lactic acid bacteria in a red pepper medium fermented under the conditions of Example 1. Fig.
Fig. 2 shows the acidity results on a red pepper medium fermented under the conditions of Example 1. Fig.
Fig. 3 shows results of lactic acid bacteria on a red pepper medium fermented under the conditions of Example 2. Fig.
4 shows pH results in red pepper medium fermented under the conditions of Example 2. Fig.
Fig. 5 shows the result of analysis of the incense pattern of the fermented product using the electronic nose in the red pepper medium fermented under the conditions of Example 2. Fig.

Hereinafter, a method for producing a fermented product of pepper according to the present invention will be described with reference to the accompanying drawings.

The use of the terms "comprises", "having", or "having" in this application is intended to specify the presence of stated features, integers, steps, components, parts, or combinations thereof, But do not preclude the presence or addition of features, numbers, steps, operations, components, parts, or combinations thereof.

Also, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

The method for producing a fermented product of pepper according to the present invention relates to a method for producing a fermented product of pepper in a short time, in which the organic acid is various and the protein is sufficiently decomposed to give an excellent taste and aroma of the fermented product.

Specifically, the production method of the present invention comprises a step of isolating the lactic acid bacteria from the kimchi, a step of culturing the isolated lactic acid bacteria, a step of inoculating the lactic acid bacteria into the red pepper culture medium in which the red pepper powder and the distilled water are mixed, and the fermenting step.

Hereinafter, specific production methods of the present invention will be described in detail with reference to Examples. In addition, pH, acidity, lactic acid bacteria, proteolytic activity, acid resistance and organic acid measurement method in the present invention were measured by the following methods and the results were obtained.

1) pH

The pH was measured by collecting the filtered fermented red pepper evenly on a sterilized filter bag and repeating the sample liquid three times using a pH meter.

2) pH

The acidity was measured by blending the filtered fermented red pepper with sterilized filter bag, and then titrating with 10 mL of 4-layer gauze sample until the pH reached 8.3 with 0.1 N NaOH solution. The consumption of consumed 0.1 N NaOH solution was calculated by the following equation.

3) Lactic acid bacteria

Samples were filtered through a sterile filter bag and diluted with 0.85% NaCl. For the total number of bacteria, 100 μl of each diluted sample was plated using PCA (plate count agar, Difco) and cultured at 30 ° C for 48 to 72 hours. In the case of lactic acid bacteria, 100 μl of each diluted sample was inoculated on MRS agar (Lactobacilli MRS agar, Difco), and cultured at 30 ° C for 48-72 hours.

4) Protein resolution

In order to investigate the proteolytic activity of isolated Kimchi lactic acid bacteria, the isolates were inoculated with 2% skim milk suspension on plate medium and cultured at 30 ℃. .

5) Method of measuring acid resistance

This experiment was conducted on the strains isolated from kimchi. The medium used for the acid resistance experiment was an MRS broth medium adjusted to pH 2.0 with HCl. The medium used for the biliary cholesterol assay was MRS (Bacto oxgall (Difico) 0.3% (w / v) broth medium. Acid resistance treatment conditions were as follows: 1) incubation at 30 ℃ for 1 day in MRS broth medium; (2) incubation at 30 ℃ for 3 hours inoculated with MRS broth medium (pH 2.0) The culture broth was inoculated again on the MRS solid medium and cultured at 30 ° C for 48 hours to observe the growth and compared with the number of bacterial colonies cultured on the pure MRS broth medium.

6) Organic acid

About 1 g of the sample was precisely taken, diluted 25 times with 1 mL of HPLC water, sonicated for 20 minutes, and then filtered through a 0.2 μm filter. The solution was used as an analytical sample for HPLC (LaChromUltra L-2000 U series, Hitachi, Japan). As a standard, acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, succinic acid and tartaric acid were used. The height of the peak obtained by injecting 20 μL of test solution and standard solution, respectively, After preparation, calculate the organic acid content of the test solution. The HPLC analysis conditions for the organic acid analysis are shown in Table 1 below.

Item Organic acid Column Organic Acid Analysis column
Bio-Rad, Aminex HPX-87H column, 300 x 7.8 mm, USA) Mobile phase 0.008 NH ₂ SO ₄ Flow rate 0.6 mL / min Detector UV (210 nm) Oven Temp. 50 ℃

Example 1

Approximately 44 kinds of lactic acid bacteria derived from kimchi are known. From these 44 kinds of lactic acid bacteria, 11 kinds as shown in Table 2, which are expected to be suitable for pepper fermentation, were selected and then six kinds of lactic acid bacteria which are more suitable from lactic acid bacteria and acidity results were selected.

Isolated strain Separation source Microbiological identification result A Kimchi Lactobacillus paracasei B Cabbage kimchi Lactobacillus plantarum C Sukjiji Lactobacillus plantarum D Radish kimchi Lactobacillus brevis E Kimchi Lactobacillus sakai F Kimchi Lactobacillus sakai G Kimchi Leuconostoc pseudomesenteroides H Kimchi Leuconostoc mesenteroides subsp mesenteroides I Kimchi Leuconostoc mesenteroides J Kimchi juice Weissella paramesenteroides K Sweet potato kimchi Weissella confusa

In the experiment for evaluation, as shown in Table 3, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper culture medium containing 5% by weight of red pepper powder. Then, 0.5 part by weight of the culture stock solution prepared with the concentration of lactic acid bacteria at a concentration of 10 < ⁹ > CFU / ml was inoculated into the red pepper culture medium without separate sterilization treatment. The initial number of lactic acid bacteria in the red pepper culture medium inoculated with lactic acid bacteria was 10 ⁷ CFU / ml.

The red pepper culture inoculated with each of the lactic acid bacteria was cultured at 100 rpm and 30 ± 1 ° C. for 48 hours. Lactic acid bacteria and acidity were measured after 24 hours and immediately after completion of the culture.

Example Mixing ratio Pepper powder Distilled water Strain 1-1 5 parts by weight 95 parts by weight A: 1 part by weight 1-2 5 parts by weight 95 parts by weight B: 1 part by weight 1-3 5 parts by weight 95 parts by weight C: 1 part by weight 1-4 5 parts by weight 95 parts by weight D: 1 part by weight 1-5 5 parts by weight 95 parts by weight E: 1 part by weight 1-6 5 parts by weight 95 parts by weight F: 1 part by weight 1-7 5 parts by weight 95 parts by weight G: 1 part by weight 1-8 5 parts by weight 95 parts by weight H: 1 part by weight 1-9 5 parts by weight 95 parts by weight I: 1 part by weight 1-10 5 parts by weight 95 parts by weight J: 1 part by weight 1-11 5 parts by weight 95 parts by weight K: 1 part by weight

Fig. 1 shows results of lactic acid bacteria on red pepper medium inoculated with 11 kinds of lactic acid bacteria, and Fig. 2 shows the results of acidity.

As can be seen from Figs. 1 and 2, the fermented product of the peppers of Examples 1-1 to 1-3 fermented by inoculation with strain A, B or C showed not only a lot of lactic acid bacteria but also relatively low acidity .

Example 2

From the results of Example 1, six kinds of lactic acid bacteria judged to be suitable for fermentation of pepper were inoculated at the same ratio as in Table 4 to prepare a fermented product of pepper.

Example Mixing ratio Pepper powder Distilled water Coliform 2-1 5 parts by weight 95 parts by weight A: 2 parts by weight 2-2 5 parts by weight 95 parts by weight B: 2 parts by weight 2-3 5 parts by weight 95 parts by weight C: 2 parts by weight 2-4 5 parts by weight 95 parts by weight D: 2 parts by weight 2-5 5 parts by weight 95 parts by weight E: 2 parts by weight 2-6 5 parts by weight 95 parts by weight F: 2 parts by weight Control group 2 5 parts by weight 95 parts by weight -

Specifically, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper medium containing 5% by weight of red pepper powder. In the absence of sterilization of the red pepper culture medium, 2 parts by weight of the stock solution prepared by adding lactic acid bacteria at a concentration of 10 ⁹ CFU / ml was inoculated. The initial number of lactic acid bacteria in the red pepper culture medium inoculated with the lactic acid bacteria was 10 ⁷ CFU / ml.

Then, the red pepper culture medium inoculated with each of the lactic acid bacteria was fermented at a temperature of 30 ± 1 ° C. for 60 hours with stirring at 100 rpm. After 24 hours and immediately after the completion of the fermentation, samples were collected and analyzed for the number of lactic acid bacteria, pH, The acid resistance was measured.

Control group 2 was fermented under the same conditions as above except that no lactic acid bacteria were inoculated.

On the other hand, although distilled water was used for preparing the pepper culture medium, it is obvious that drinking water such as purified water can be used.

Figure 3 is the result of lactic acid bacteria and Figure 4 is the pH result.

As shown in FIG. 3, in the control group 2 in which the lactic acid bacteria were not inoculated separately, the lactic acid bacteria after the culture for 60 hours were 8.8 Log CFU / ml, whereas in Examples 2-1 to 2-6 inoculated with the lactic acid bacteria A to F, And 9.20 ~ 9.44 Log CFU / ㎖, respectively. Especially, lactic acid bacteria were inoculated with 9.28 Log CFU / ㎖ and 9.44 Log CFU / ㎖, respectively.

On the other hand, as shown in FIG. 4, in the pH result, the pH of the control group 2 in which the lactic acid bacteria were not inoculated separately was about 4.0 after culturing for 60 hours, whereas the pH values of Examples 2-1 to 2-6 inoculated with the lactic acid bacteria A to F And 3.55 ~ 3.89 lower than control group 2. In particular, when lactic acid bacilli A to D are inoculated, it can be confirmed that they are lower than those inoculated with lactic acid bacteria E and F at a pH of 3.53 to 3.60.

FIG. 5 is a result of analyzing the incense pattern of the fermented product using the electronic nose, and it can be confirmed that the flavor pattern of the strain A of Example 2-1 and that of the strain B of Example 2-1 are different.

Table 5 shows that the lactic acid bacteria B of Example 2-2 had excellent proteolytic properties as compared with the other lactic acid bacteria, and that they were also excellent in acid resistance, as a result of protein resolution and acid resistance.

Example Protein resolution (2% skim milk) Acid resistance (pH 2.5 / 2h) 2-1 - - 2-2 +++ + 2-3 - - 2-4 + - 2-5 + - 2-6 + -

Note) Transparency diameter indicating degree of proteolysis: +, 1 ~ 3 cm diameter; ++, 3-5 cm diameter; +++,> 5 cm diameter

Example  3

From the results of Example 2, it was confirmed that lactic acid bacteria Lactobacillus paracasei isolated from Chinese cabbage kimchi and Lactobacillus plantarum lactic acid bacteria B isolated from cabbage kimchi had excellent acidity and different aroma patterns. In particular, the lactic acid bacteria B have excellent acid-fastness characteristics and high protein resolution, so that a fermented product of pepper having good taste and smell can be obtained.

Therefore, in order to investigate the fermentation conditions of Lactobacillus paracasei , Lactobacillus paracasei isolated from cabbage kimchi, Lactobacillus plantarum , Lactobacillus plantarum isolated from cabbage kimchi, and fermented flour as a control, .

Specifically, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper culture medium containing 5% by weight of red pepper powder. The culture broth prepared at a concentration of 10 ⁹ CFU / ml was mixed with a single kind of lactic acid bacteria 1 part by weight, and 0.5 part by weight when two kinds of lactic acid bacteria were mixed and inoculated, respectively. The number of the initial lactic acid bacteria of the red pepper culture medium inoculated with lactic acid bacteria was 10 ⁷ CFU / ml.

Then, the red pepper culture medium inoculated with each of the lactic acid bacteria was fermented at 30 ± 1 ° C for 48 hours while stirring at 150 rpm. After 24 hours and after completion of the fermentation, samples were collected and pH and acidity were measured. As a control, fermentation was carried out under the same conditions as above except that no lactic acid bacteria were inoculated.

In addition, the experiment was divided into the case of inoculating the lactic acid bacteria after the sterilization of the pepper medium and the case of inoculating the lactic acid bacteria directly without sterilization.

Example Whether sterilized Mixing ratio Pepper powder Distilled water Strain 3-1 a (sterile) 5 parts by weight 95 parts by weight A (1 part by weight) 3-2 5 parts by weight 95 parts by weight B (1 part by weight) 3-3 5 parts by weight 95 parts by weight A (0.5 parts by weight) + B (0.5 parts by weight) Control group 3-1 5 parts by weight 95 parts by weight - 3-4 b (non-sterile) 5 parts by weight 95 parts by weight A (1 part by weight) 3-5 5 parts by weight 95 parts by weight B (1 part by weight) 3-6 5 parts by weight 95 parts by weight A (0.5 parts by weight) + B (0.5 parts by weight) Control group 3-2 5 parts by weight 95 parts by weight -

Table 7 shows the pH results. When the lactic acid bacteria A or B are fermented by single inoculation, it can be confirmed that the pH is kept lower than that of the control group. In particular, when the same amount of lactic acid bacteria is inoculated, Can be confirmed.

On the other hand, it can be seen that there is no difference at 48 hours after the sterilization of the pepper culture medium before and after the inoculation of the lactic acid bacteria and at the pH of the non-sterilized culture medium.

Example Fermentation time (hr) 0 24 48 3-1 pH 4.63 pH 3.53 pH 3.29 3-2 pH 4.60 pH 3.44 pH 3.29 3-3 pH 4.60 pH 3.53 pH 3.20 Control group 3-1 pH 4.85 pH 4.83 pH 4.74 3-4 pH 4.84 pH 3.54 pH 3.32 3-5 pH 4.75 pH 3.51 pH 3.32 3-6 pH 4.85 pH 3.56 pH 3.30 Control group 3-2 pH 5.05 pH 4.09 pH 3.69

Table 8 shows the acidity results. When the lactic acid bacteria A or B were inoculated and fermented, the acidity was higher than that of the control group. In particular, when the same amount of the lactic acid bacteria was inoculated, it was confirmed that the acidity was increased as compared with the case of inoculating the lactic acid A or lactic acid B .

Example Fermentation time (hr) 0 24 48 3-1 0.24% 0.72% 1.04% 3-2 0.24% 0.78% 1.04% 3-3 0.25% 0.80% 1.08% Control group 3-1 0.21% 0.22% 0.22% 3-4 0.24% 0.80% 1.01% 3-5 0.25% 0.84% 1.01% 3-6 0.24% 0.86% 0.99% Control group 3-2 0.24% 0.53% 0.77%

On the other hand, in Table 9, the types and concentrations of the organic acids contained in the fermented product of the pepper were analyzed according to the fermentation time in Examples 3-4 to 3-6 and Control 3-2 in which lactic acid bacteria were inoculated without sterilization of the pepper culture medium This is a result.

Example Acetic acid Citric acid Fumaric acid Lactic acid Malic acid Oxalic acid Succinic acid Tartaric acid Total organic acid 3-4 24h - 182.45 - 534.92 490.83 - 58.15 - 1266.35 48h - 180.13 - 823.27 474.71 - 56.59 - 1534.70 3-5 24h 72.43 179.40 - 588.66 488.11 - - - 1328.60 48h 109.52 165.87 - 769.56 470.11 - - - 1515.05 3-6 24h 83.44 179.45 - 597.26 482.77 - - 14.98 1357.90 48h 110.11 177.67 - 833.27 489.88 3.40 - 17.31 1631.64 Control group
3-2 24h - 240.05 0.32 - 490.45 3.08 103.38 - 837.28 48h - 228.80 0.20 - 490.04 3.08 96.24 - 818.36

As can be seen from Table 9, in the case of Example 3-6 in which the lactic acid bacterium A and the lactic acid bacterium B were inoculated by mixing, it was found that not only the kinds of organic acids were varied at the time of fermentation for 48 hours but also the most organic acids were produced.

Example  4

The effect of stirring speed on the pH change was examined under the same conditions as in Table 10.

Example Strain Condition Stirring speed Pepper powder Distilled water Strain 4-1 A 100 rpm 5 parts by weight 95 parts by weight A: 1 part by weight 4-2 B 100 rpm 5 Weight 95 parts by weight B: 1 part by weight 4-3 A 150 rpm 5 Weight 95 parts by weight A: 1 part by weight 4-4 B 150 rpm 5 Weight 95 parts by weight B: 1 part by weight

Specifically, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper culture medium containing 5% by weight of red pepper powder. 1 part of the culture stock solution prepared with the concentration of lactic acid bacteria at a concentration of 10 ⁹ CFU / ml was inoculated without separate sterilization of the red pepper culture medium. The initial number of lactic acid bacteria in the red pepper culture medium inoculated with the lactic acid bacteria was 10 ⁷ CFU / ml.

Then, the red pepper culture medium inoculated with each of the lactic acid bacteria was fermented at 30 ± 1 ° C for 48 hours with stirring at 100 rpm or 150 rpm, and the samples were collected for 24 hours and immediately after fermentation, and the pH was measured.

As shown in Table 11, it can be confirmed that a fermented product of pepper having a lower pH can be obtained as the stirring speed is increased, and it is predicted that the fermentation time can be shortened or more lactic acid bacteria can be produced.

Example
pH 0 Hr 24 Hr 48 Hr 4-1 5.19 3.80 3.64 4-2 5.19 3.58 3.46 4-3 5.19 3.53 3.32 4-4 5.19 3.51 3.30

Lactobacillus paracasei , Lactobacillus paracasei isolated from Chinese cabbage kimchi, and Lactobacillus plantarum , Lactobacillus plantaceum B isolated from cabbage kimchi were deposited on July 19, 2017 at the National Institute of Agricultural Science and Technology , Respectively, accession numbers KACC 92182P ( Lactobacillus paracasei KA1) and KACC 92183P ( Lactobacillus plantarum YB2).

Having thus described a particular portion of the present invention in detail, those skilled in the art will appreciate that these specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby, It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the invention, and that such modifications and variations are intended to fall within the scope of the appended claims.

Claims (10)

Lactobacillus sp. Lactic acid bacteria isolated from kimchi were inoculated into red pepper culture medium to produce fermented red pepper.
The method according to claim 1,
Wherein the Lactobacillus sp. Lactic acid bacteria are Lactobacillus paracasei lactic acid bacteria or Lactobacillus plantarum lactic acid bacteria.
3. The method of claim 2,
Wherein the Lactobacillus paracasei lactic acid bacterium is the accession number KACC 92182P.
3. The method of claim 2,
Wherein the Lactobacillus plantarum lactic acid bacterium is the accession number KACC 92183P.
The method according to claim 2 or 3,
Wherein the red pepper culture medium comprises 5 parts by weight of red pepper powder and 95 parts by weight of water.
6. The method of claim 5,
Wherein 1 to 2 parts by weight of a stock solution of Lactobacillus paracasei or Lactobacillus plantarum lactic acid bacteria having a lactic acid bacterium count of 10 ⁹ CFU / ml is inoculated into the above red pepper culture medium.
6. The method of claim 5,
Wherein the fermentation time is 60 hours or less.
(a) isolating Lactobacillus plantarum lactic acid bacteria from Lactobacillus paracasei lactic acid bacteria and cabbage kimchi from kimchi;
(b) culturing the isolated lactic acid bacteria so that the number of lactic acid bacteria is 10 ⁹ CFU / ml or more;
(c) 5 parts by weight of red pepper powder and 95 parts by weight of distilled water to prepare red pepper culture medium;
(d) inoculating 1 to 2 parts by weight of the cultured lactic acid bacterium in the prepared red pepper culture medium; And
(e) culturing the red pepper culture medium inoculated with the lactic acid bacterium with stirring at a temperature of 30 1 캜 and 100 rpm to 150 rpm.
9. The method of claim 8,
The lactic acid bacteria inoculated in step (d) are 0.5 part by weight of Lactobacillus paracasei lactic acid bacterium and 0.5 part by weight of Lactobacillus plantarum lactic acid bacterium. The Lactobacillus paracasei lactic acid bacterium is KACC 92182P, the Lactobacillus plantarum lactic acid bacterium is KACC 92183P,
Wherein the stirring speed in step (e) is 150 rpm.
A fermented product of pepper produced by the method of claim 8 or 9.

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