KR20200004179A - Aronia fermented beverage with antioxidant function and method for manufacturing the same - Google Patents

Abstract

The present invention relates to processed food which is made by mixing lactic acid bacteria, Lactobacillus gasseri NLRI 312 and Bifidobacterium longum 6-T-4-55 with aronia. To be more specifically, the present invention relates to an aronia lactic acid bacteria fermented beverage with improved antioxidation, atopy treatment functionality, and preference, and a manufacturing method thereof, wherein the aronia lactic acid bacteria fermented beverage comprises: Lactobacillus gasseri NLRI 312 strain, lactic acid bacteria, having safe and antioxidant activity when used in the human body, and having effects of suppressing lipid peroxidation due to active oxygen and protecting cells from oxidant damage by the active oxygen; and Bifidobacterium longum 6-T-4-55 strain having various bioactive effects including resistance to infection, an anticancer effect, an antitumor effect, reduction in a blood cholesterol content, and a prebiotic effect.

Description

Aronia fermented beverage with antioxidant function and method for manufacturing the same

The present invention relates to an antioxidant, itching and atopy improved functional Aaronia fermented beverage composition using lactic acid bacteria, and a method for preparing the same. More specifically, Aaronia juice using two lactic acid bacteria that enhances antioxidant and bioactive components It relates to a fermented beverage composition and a method for producing the same which ferment the liquid to significantly improve antioxidant, itching and atopy improvement, and improve taste, aroma, texture, and palatability.

Functional ingredients of Aaronia include vitamins A, C, E, B2, B6, B9, B12, folic acid, quinic acid, phenolic acids, anthocyanin, and tannin ), Catechins, quercitin, rutin, hesperidin, resveratrol, beta carotene, and various organic minerals such as calcium, iron, magnesium, zinc, potassium, and manganese. Turned out to be.

In addition, it contains a variety of physiological functional materials such as polymeric pro-anthocyanidins, chlorogenic acid, neo-chlorogenic acid, cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, and are widely used as food functional materials.

So far, the Aaronia fermented beverage has been described for the Aaronia fermented beverage which is extracted after fermenting Aaronia with yeast in Patent No. 10-1513083, and the Aaronia extract in Saccharomyi in Patent Publication No. 10-2017-0058728. It describes a fermented vinegar beverage fermented with Seth cerevisiae, and describes a fermented beverage in which Aronia extract is fermented with Lactobacillus vulgaris and Streptococcus pneumophila in Patent Publication No. 10-2018-0047872. -2018-0028431 describes a fermented beverage in which the aronia concentrate is fermented with Lactobacillus brevis, Lactobacillus plantarum, and Enterococcus faecium, and the patented Aronia juice in Lactobacillus plantarum and Lactobacillus lactis in Patent 10-1828863. It describes about the fermented beverage which fermented.

However, Aronia fermented beverages as described above do not have sufficient antioxidant effects, itching and atopic improvement, and did not fully relieve the Aronia's own sour and sour taste.

Accordingly, the present inventors have tried to improve the problem of the fermentation broth using the existing lactic acid bacteria, L. gasseri NLRI 312 and / or Bifidobacterium longum (Bifidobacterium longum) in the Aronia juice Aronia fermentation broth fermented with 6-T-4-55 fermentation broth significantly improved the antioxidant effect, itching and atopy improvement, and the Aronia's unique sour and sour taste was alleviated. By confirming that, this invention was completed.

Korea Patent Registration No. 10-1513083 Korean Patent Publication No. 10-2017-0058728

It is an object of the present invention to provide an lactic acid bacterium fermentation broth or functional aronia lactic acid fermentation beverage composition having improved antioxidative function, enhanced physiological activity effect, improved itching and atopy effect, taste, aroma, texture and preference.

Still another object of the present invention is to provide a method for preparing a lactic acid bacteria fermentation broth or functional aronia lactic acid fermentation beverage composition.

The present invention to achieve the above object,

Aronia lactic acid bacteria fermented after inoculating 1 to 10% by weight of the preculture solution of any one or more lactic acid bacteria selected from lactic acid bacteria consisting of Lactobacillus gasseri and Bifidobacterium longum in the Aronia juice. Provide fermentation broth.

The Lactobacillus gasseri may be Lactobacillus gasseri NLRI 312, and the Bifidobacterium longum may be Bifidobacterium longgum 6-T-4-55.

The ratio of the Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum (Bifidobacterium longum) may be 1: 5 to 15.

In addition, the present invention,

Sterilizing and cooling the aronia juice prepared by aronia (Aronia melanocarpa L.) juice (S1);

A step of preparing a preculture by culturing any one or more lactic acid bacteria selected from Lactobacillus consisting of Lactobacillus gasseri and Bifidobacterium longum at 35 to 40 ° C. for 24 to 72 hours (S2). ; And

Inoculating 1 to 10% by weight of the lactic acid bacteria preculture solution prepared in step S2 to the Aaronia juice obtained in step S1, and then fermenting at 35 to 40 ° C. for 24 to 72 hours (S3). Provided is a method of preparing a onia lactic acid fermentation broth.

The Lactobacillus gasseri may be Lactobacillus gasseri NLRI 312, and the Bifidobacterium longum may be Bifidobacterium longgum 6-T-4-55.

The ratio of the Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum (Bifidobacterium longum) may be 1: 5 to 15.

In the step S2, the pre-culture of lactic acid bacteria is sterilized lactic acid bacteria medium at 80 to 100 ℃ for 1 minute to 10 minutes and then cooled, inoculated with lactic acid bacteria, and then prepared by incubating at 35 to 40 ℃ for 24 to 72 hours Can be.

The Aaronia juice may have 12 to 18 Brix.

The present invention also provides an Aaronia fermented beverage comprising the Aaronia lactic acid bacteria fermentation broth.

The present invention also provides a Aaronia fermented beverage powder comprising the Aaronia lactic acid bacteria fermentation broth.

The present invention is anti-oxidant effect, itching by inoculating fermentation of L. gasseri NLRI 312 and / or Bifidobacterium longum 6-T-4-55 in the culture of Aronia juice And it has an effect of remarkably improving the atopy improving effect, taste, aroma, texture and palatability.

1 is a schematic view of the production process of the Aronia lactic acid bacteria fermentation broth according to the present invention.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail. In the following description of the present invention, detailed descriptions of related well-known configurations or functions may be omitted.

The terms or words used in the specification and claims are not to be construed as being limited to conventional or dictionary meanings, but should be construed as meanings and concepts corresponding to the technical matters of the present invention.

The embodiments described in the specification and the configuration shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical idea of the present invention, various equivalents and modifications that can replace them at the time of the present application are There may be.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

The present invention is inoculated with 1 to 10% by weight of a pre-culture solution of any one or more lactic acid bacteria selected from lactic acid bacteria consisting of Lactobacillus gasseri and Bifidobacterium longum in the Aronia juice. Provides Aronia lactic acid bacteria fermentation broth.

The Lactobacillus gasseri may be Lactobacillus gasseri NLRI 312, and the Bifidobacterium longum may be Bifidobacterium longgum 6-T-4-55.

Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum (Bifidobacterium longum) when used in combination with the antioxidant effect, itching and atopy improvement effect is excellent and the Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium long gum ( The mixing ratio of Bifidobacterium longum) may be 1: 5-15. Since the growth rate of the two lactic acid bacteria is different, the mixing ratio of the two lactic acid bacteria is preferably 1: 5 to 15.

In another aspect, the present invention provides a method for producing a fermented lactic acid bacteria.

According to the production method of the Aronia lactic acid bacteria fermentation broth,

Firstly,

 Aronia (Aronia melanocarpa L.) juice is produced by sterilizing the Aronia juice prepared by sterilization and then undergoes a step (S1).

If the Aaronia juice juice in the step S1 can exhibit a sweetness of 12 to 18 Brix, the Aaronia juice can be sterilized for 1 to 10 minutes at 80 to 100 ℃ sterilization.

to the next,

Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum (Bifidobacterium longum) by culturing any one or more of the lactic acid bacteria selected from the lactic acid bacteria is prepared in the pre-culture (S2).

The Lactobacillus gasseri may be Lactobacillus gasseri NLRI 312, and the Bifidobacterium longum may be Bifidobacterium longgum 6-T-4-55.

Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum (Bifidobacterium longum) when used in combination with the antioxidant effect, itching and atopy improvement effect is excellent and the Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium long gum ( The mixing ratio of Bifidobacterium longum) may be 1: 5-15. Since the growth rate of the two lactic acid bacteria is different, the mixing ratio of the two lactic acid bacteria is preferably 1: 5 to 15.

The lactic acid bacteria preculture in step S2 is prepared by incubating any one or more lactic acid bacteria selected from lactic acid bacteria consisting of Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum (Bifidobacterium longum) at 35 to 40 ℃ for 24 to 72 hours Can be.

More specifically, the lactic acid bacteria medium may be prepared by sterilization at 80 to 100 ° C. for 1 minute to 10 minutes and then cooled, followed by inoculation of lactic acid bacteria, followed by incubation at 35 to 40 ° C. for 24 to 72 hours.

In addition, the lactic acid bacteria medium may be a mixture of yeast extract, glucose, distilled water, nitrogen and carbon nutrient sources.

In the last step,

After the inoculation of the lactic acid bacteria preculture solution prepared in step S2 to the Aaronia juice obtained in step S1 is subjected to fermentation (S3).

Specifically, step S3 is a step of inoculating 1 to 10% by weight of the lactic acid bacteria preculture solution prepared in step S2 to the Aaronia juice obtained in step S1, and then fermenting at 35 to 40 ° C. for 24 to 72 hours. .

When inoculating less than 1% by weight of the pre-cultivation broth into the lactic acid bacteria fermentation broth, the ratio of lactic acid bacteria is so small that it takes a long time for fermentation. There is a problem.

In addition, if the fermentation temperature is less than 35 ℃ fermentation does not occur actively, if the fermentation temperature exceeds 40 ℃ there is a problem that the growth of lactic acid bacteria is inhibited, if the fermentation time is less than 24 hours the problem that the growth of lactic acid bacteria does not occur sufficiently And, there is a problem that the survival rate of lactic acid bacteria falls over 72 hours.

The present invention also provides a Aaronia lactic acid bacteria fermented beverage comprising the Aaronia lactic acid bacteria fermentation broth.

According to the present invention, the Aaronia lactic acid bacteria fermented beverage may include various food additives as an absent material. For nutritional improvement, it may further contain various food additives such as sugars including liquid fructose, inorganic salts, vitamins, oligosaccharides, and various organic acids for food additives, and as a sweetener, glucose, maltose, It may further contain sugars such as fructose, isomerized sugar, stevioside and honey.

The present invention also provides a Aaronia lactic acid bacteria fermented beverage powder containing the Aaronia lactic acid bacteria fermentation broth.

The Aaronia fermented beverage powder may be powdered by diluting the Aronia lactic acid bacteria fermentation broth 2-5 times and then mixing and dissolving dextrin, and then charged into a spray spray gun and spray dried.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. These Examples and Experimental Examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these Examples and Experimental Examples according to the gist of the present invention having ordinary skill in the art. It is self-evident to him.

Example 1 Preparation of Aronia Fermentation Broth 1

(1) Preparation of lactic acid bacteria preculture

Lactic acid bacteria medium mixed with yeast extract 5% by weight, glucose 5% by weight, distilled water, nitrogen and carbon nutrient sources were sterilized at 80 ° C. for 5 minutes and then cooled at room temperature for 1 hour, followed by Lactobacillus gasseri ) NLRI 312 strain (Accession No .: KACC91155P, Depository: Korea Agricultural Microorganism Conservation Center) was inoculated 1% by weight relative to the total lactic acid bacteria fermentation medium composition and shake cultured at 37 ° C. at 36 rpm for 36 hours to prepare a preculture.

(2) Preparation of Aaronia juice

Aronia melanocarpa L. fresh fruits were washed and pulverized with a screw, and the pulverized aronia was extracted at about 40 ° C. while stirring in an extraction tank. The extract was then filtered through a filter with a pore size of 0.5 μm and juiced with a filter press. The obtained juice was concentrated using a concentrator to prepare a Aaronia juice of 14 Brix. The Aaronia juice was sterilized at 80 ° C. for 5 minutes and then cooled at room temperature for 1 hour.

(3) Preparation of Aaronia Fermentation Broth

100 ml of the Aronia juice obtained by sterilization and cooling in (2) was inoculated with 3% by weight of the lactic acid bacteria preculture solution prepared in the above (1), and then fermented at 37 ° C. for 48 hours to prepare an aronia fermentation broth. .

Example 2 Preparation of Aronia Fermentation Broth 2

Bifidobacterium longum 6-T-4-55 strain (Accession No .: KACC91563P, Depositary Organization: National Agriculture) instead of the Lactobacillus gasseri NLRI 312 strain in the preparation method of <Example 1> Agricultural Genetic Resource Center, Academy of Sciences), and the rest were prepared in the same way.

Example 3 Preparation of Aronia Fermentation Broth 3

Lactobacillus gasseri NLRI 312 strain and Bifidobacterium longum 6-T-4-55 instead of the Lactobacillus gasseri NLRI 312 strain in the preparation method of <Example 1> Strains were mixed and used at a ratio of 1: 8, and the rest were prepared in the same manner.

<Comparative Example 1> Aronia fermentation broth produced different lactic acid bacteria 1

Lactobacillus plantarum was used as the lactic acid bacterium to ferment aronia in the manufacturing method of <Example 1>, and the rest was prepared in the same manner.

Comparative Example 2 Preparation of Aronia Fermentation Solution with Different Lactic Acid Bacteria

Lactobacillus brevis was used as the lactic acid bacterium to ferment Aaronia in the manufacturing method of <Example 1>, and the rest were prepared in the same manner.

Comparative Example 3 Preparation of Aronia Fermentation Solution with Different Lactic Acid Bacteria

Enterococcus faecium was used as a lactic acid bacterium to ferment aronia in the manufacturing method of <Example 1>, and the rest was prepared in the same manner.

<Comparative Example 4> Preparation of fermentation broth cultured directly without preculture

In the manufacturing method of <Example 1>, after inoculating 3% by weight of the Lactobacillus gaseri NLRI 312 strain to the Aaronia juice of (2) without the pre-culture preparation of (1), 48 hours at 37 ℃ The fermentation broth was prepared by fermentation.

<Comparative Example 5> Preparation of fermentation broth cultured directly without preculture 2

In the manufacturing method of <Example 2>, after inoculating 3% by weight of Bifidobacterium long gum 6-T-4-55 strain in the Aronia juice of (2) without the pre-culture solution production process of (1) , Fermented at 37 ℃ for 48 hours to prepare a Aaronia fermentation broth.

<Comparative Example 6> Preparation of fermentation broth cultured directly without preculture 3

In the manufacturing method of <Example 3>, Lactobacillus gaseri NLRI 312 strain and Bifidobacterium longgum 6-T-4-55 strain in the Aronia juice of (2) without the pre-culture liquid preparation process of (1) Aronia fermented broth was prepared by inoculating 3 wt% of a 1: 8 mixed strain, followed by fermentation for 48 hours at 37 ℃.

<Comparative Example 7> Preparation of fermentation broth with low content of lactic acid bacteria

In the production method of <Example 3>, 1: 8 mixed strain of Lactobacillus gaseri NLRI 312 strain and Bifidobacterium long gum 6-T-4-55 strain was inoculated 0.5% by weight to ferment the Aronia fermentation broth Prepared.

<Comparative Example 8> Preparation of fermentation broth with excessive content of lactic acid bacteria

In the manufacturing method of <Example 3>, 15% by weight of 1: 8 mixed strain of Lactobacillus gaseri NLRI 312 strain and Bifidobacterium long gum 6-T-4-55 strain was inoculated and fermented to produce an Aronia fermentation broth. Prepared.

<Comparative Example 9> Preparation of fermentation broth with less fermentation time

In the method of <Example 3>, inoculated with 1: 8 mixed strain of Lactobacillus gaseri NLRI 312 strain and Bifidobacterium long gum 6-T-4-55 strain, and then fermented for 12 hours at 37 ℃ Aronia fermentation broth was prepared.

<Comparative Example 10> Preparation of fermentation broth with excessive fermentation time

In the method of <Example 3>, inoculated with 1: 8 mixed strain of Lactobacillus gaseri NLRI 312 strain and Bifidobacterium long gum 6-T-4-55 strain, and then fermented for 96 hours at 37 ℃ Aronia fermentation broth was prepared.

Experimental Example 1 Measurement of Antioxidant Effect of Lactic Acid Bacteria Fermentation Solution (DPPH)

DPPH (α, α-diphenyl-β-picrylhydrazyl) exists as a radical of the stabilized structure of the nitrogen center in the compound, and antioxidant activity can be measured according to the degree of scavenging ability of the stabilized radical.

5 mL of DPPH was added to 0.5 mL of each Aronia fermentation broth obtained in Examples and Comparative Examples, and the reaction was performed at room temperature and in the dark for 30 minutes, and then the absorbance was measured at 517 nm. The DPPH radical scavenging ability was calculated by Equation 1 below. As a negative control, Aronia juice before fermentation of 14 Brix was used, and vitC was used as a positive control.

[Equation 1]

DPPH radical scavenging ability (%) = [absorbance of 1-sample / absorbance of negative control group] × 100

As a result, as shown in Table 1, the control group without adding lactic acid bacteria showed an antioxidant effect of 28.8%, and Comparative Example 1, 39.1%, Comparative Example 2, 35.7%, and Comparative Example 3, 33.6%. On the other hand, the Aronia fermented products according to the Examples showed an antioxidant effect of 54.8%, <Example 2> 52.4%, <Example 3> 81.5%, and the like. In particular, the Aronia fermented product which mixed Lactobacillus gasseri NLRI 312 strain and Bifidobacterium longum 6-T-4-55 strain in a 1: 8 ratio (Example 3) It showed an excellent antioxidant effect.

division DPPH radical scavenging activity (%) Example 1 54.8 Example 2 52.4 Example 3 81.5 Comparative Example 1 39.1 Comparative Example 2 35.7 Comparative Example 3 33.6 Comparative Example 4 41.3 Comparative Example 5 42.5 Comparative Example 6 47.6 Comparative Example 7 46.5 Comparative Example 8 47.4 Comparative Example 9 43.3 Comparative Example 10 43.7 Negative control group (no lactobacillus added) 28.8 Positive control group (vit C) 83.7

< Experimental Example  2> Aaronia  Total Phenol Content Assay for Fermentation Broth

The polyphenol component contained in the aronia is a substance exhibiting radical scavenging activity and an antioxidant effect, and as the phenol content increases, the antioxidant effect is improved.

1 mL of 1 N-Folin ciocalteu's reagents was added to 1 mL of each Aronia fermentation broth obtained in the above Examples and Comparative Examples, followed by 3 mL of 1 mL of 10% Na 2 CO 3. After standing at room temperature for 1 hour, the absorbance was measured at 700 nm to investigate the total phenol content.

As a result, as shown in Table 2, <Comparative Example 1> 459.3 mg%, <Comparative Example 2> 477.8 mg%, <Comparative Example 3> 464.9 mg%, Aronia fermentation according to the examples, such that the total phenol content was significantly increased to 633.2 mg%, <62> 629.4 mg%, <Example 3> 802.5 mg%, while the phenol content was increased. Water showed significantly increased total phenolic content compared to the comparative examples, in particular Lactobacillus gasseri NLRI 312 strain and Bifidobacterium longum 6-T-4-55 strain 1: Aronia fermentation (Example 3) mixed at 8 ratios showed significantly higher total phenolic content than the other examples.

division Polyphenol Content (mg%) Example 1 633.2 Example 2 629.4 Example 3 802.5 Comparative Example 1 459.3 Comparative Example 2 477.8 Comparative Example 3 464.9 Comparative Example 4 593.7 Comparative Example 5 609.4 Comparative Example 6 732.5 Comparative Example 7 697.5 Comparative Example 8 704.7 Comparative Example 9 713.4 Comparative Example 10 702.8 Control group (without lactic acid bacteria added) 370.9

< Experimental Example 3> Aaronia  Sensory Evaluation of Fermented Beverages

Each Aaronia fermentation broth obtained in the Examples and Comparative Examples was charged with 10% by weight, 1% by weight of sodium citrate, 0.5% by weight of malic acid, 0.5% by weight of silicon dioxide, and 33% by weight of glucose with water at 150 rpm for 30 minutes. Mixing to prepare a Aaronia fermented beverage.

Sensory tests were carried out to determine the taste, aroma, texture and overall acceptability of the Aronia fermented beverages using the Aronia fermented broth obtained in the Examples and Comparative Examples.

The sensory evaluation staff conducted a sensory test on 10 adult males and 10 adult females after establishing a stable criterion for discrimination, characteristics, and taste for characteristics to be evaluated through the curriculum. The sensory evaluation items were evaluated based on a score of 10 out of 4 items in total: taste, aroma, texture, and overall preference.

The scoring criteria are as follows.

Very good: 10 points

Good: 8 points

Normal: 6 points

Bad: 4 points

Very bad: 2 points

The results are shown in Table 3.

Experimental results As shown in Table 3, the Aronia fermentation broth according to the examples had a much higher taste, aroma, texture, and overall palatability than the comparative examples, and in particular, Lactobacillus gasseri NLRI 312 strain and BP gambling. Aronia fermentation broth (Example 3), which contains a 1-8 ratio of the Bifidobacterium longum 6-T-4-55 strain, was found to have significantly higher taste, aroma, texture and overall preference than other examples. appear.

division flavor incense Texture Symbol Example 1 8.2 8.5 8.0 8.3 Example 2 8.3 8.4 8.3 8.2 Example 3 9.5 9.7 9.6 9.7 Comparative Example 1 5.8 4.2 6.2 5.5 Comparative Example 2 4.7 5.3 5.5 4.3 Comparative Example 3 5.2 5.1 4.6 4.8 Comparative Example 4 6.7 7.3 6.4 6.7 Comparative Example 5 7.5 7.6 7.3 7.4 Comparative Example 6 8.3 8.1 8.0 8.2 Comparative Example 7 8.2 8.0 7.9 8.1 Comparative Example 8 7.9 8.1 7.8 7.9 Comparative Example 9 7.3 7.1 6.9 7.5 Comparative Example 10 7.6 7.4 7.2 7.4

Claims (5)

Aronia lactic acid bacteria fermented after inoculating 1 to 10% by weight of the preculture solution of any one or more lactic acid bacteria selected from lactic acid bacteria consisting of Lactobacillus gasseri and Bifidobacterium longum in the Aronia juice. Fermentation broth.
The method of claim 1,
Aronia lactic acid bacteria fermentation broth, characterized in that the ratio of Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum 1: 5-15.
Sterilizing and cooling the aronia juice prepared by aronia (Aronia melanocarpa L.) juice (S1);
A step of preparing a preculture by culturing any one or more lactic acid bacteria selected from Lactobacillus consisting of Lactobacillus gasseri and Bifidobacterium longum at 35 to 40 ° C. for 24 to 72 hours (S2). ; And
Inoculating 1 to 10% by weight of the lactic acid bacteria preculture solution prepared in step S2 to the Aaronia juice obtained in step S1, and then fermenting at 35 to 40 ° C. for 24 to 72 hours (S3). Method for producing a onia lactic acid fermentation broth.
The method of claim 3, wherein
Lactobacillus gasseri (Lactobacillus gasseri) and Bifidobacterium longum (Bifidobacterium longum) ratio of 1: 5 to 15, characterized in that the production method of fermented lactic acid bacteria fermentation.
The method of claim 3, wherein
In the step S2, the pre-culture of lactic acid bacteria is sterilized lactic acid bacteria medium at 80 to 100 ℃ for 1 minute to 10 minutes and then cooled, inoculated with lactic acid bacteria, and then prepared by incubating at 35 to 40 ℃ for 24 to 72 hours Method for producing a Aaronia lactic acid bacteria fermentation broth characterized in that.

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