KR20200072011A - Method for producing fermented Arctium lappa using Lactobacillus brevis SRCM101607 - Google Patents

Abstract

The present invention relates to a method for producing fermented burdock and the fermented burdock produced by the method. The method comprises the following steps: (a) inoculating a Lactobacillus brevis strain in a burdock diluent in which water is added to burdock powder; and (b) fermenting the burdock dilution inoculated with the strain of the step (a).

Description

Method for producing fermented burdock using Lactobacillus brevis SRCM101607 strain {Method for producing fermented Arctium lappa using Lactobacillus brevis SRCM101607}

The present invention (a) inoculating the Lactobacillus brevis ( Lactobacillus brevis ) strain in a burdock dilution with water added to the burdock powder; And (b) relates to a method of manufacturing a burdock fermented product, characterized in that it comprises a step of fermenting a burdock dilution inoculated with the strain of step (a) and a burdock fermented product prepared by the method.

Burdock ( Arctium lappa L.) is a dicotyledonous plant belonging to the family Asteraceae, widely distributed in Europe, Siberia, China, and Korea, and is cultivated mainly in Yeongnam Province in Korea. Seeds, leaves, and roots have been used as herbal medicine for a long time. In particular, roots have been used for food for a long time because of their unique aroma and chewy taste. In folk remedies, it is used as a diuretic and antipyretic agent, and recently it is known to have effects such as cardiovascular disease, high blood pressure, hepatitis, gout, and hepatitis.

The main ingredients contained in burdock are caffeoylquinic acid derivatives such as inulin, chlorogenic acid, and caffeic acid. Cinarine or arctiin, It contains phenolic compounds such as arctigenin and quercetin.

Recent functional studies to verify the efficacy of burdock include antibacterial, antioxidant, and anti-inflammatory effects in burdock extract, blood cholesterol, triglyceride, and LDL cholesterol inhibitory effects in rat models, and antimutagenic effects of saponins extracted from burdock, in rat models. Hepatoprotective effects and anti-allergic effects in atopic dermatitis have been reported. Studies to verify the physiological activity of burdock are actively conducted, but most are studies of the efficacy of the burdock extract, and studies on the physiological activity of fermented burdock are insignificant.

Recently, studies on the active ingredient content and physiological activity of natural material extracts using lactic acid bacteria fermentation have been actively conducted, and various food materials such as rice, ginseng, green tea, aloe, bokbunja, vitamins A and C are fermented and functional. Attempts have been made to develop fermented foods with enhanced fortification and sensory quality. Lactobacillus itself is known as a variety of physiological activities such as anti-cancer, immune-enhancing, formal, and antibacterial, and is ingested in the form of probiotics or various fermented foods, and is a representative microorganism of probiotics that has a beneficial effect on our body. Lactobacilli And lactic acid bacteria, such as Bifidobacterium, are health functional food materials that have been found to have various disease prevention effects and physiological control functions such as immune regulation and gastrointestinal function improvement.

Korean Registered Patent No. 1760174 discloses a method for producing burdock fermentation products using a mushroom strain, and Korean Registered Patent No. 1198914 discloses a burdock fermentation using a Bacillus subtilis strain, but the Lactobacillus brevis of the present invention It is different from the method of manufacturing the burdock fermentation product using the SRCM101607 strain.

The present invention was devised by the above-mentioned demands, and the object of the present invention is to improve the chlorogenic acid content and antioxidant activity and to prepare a burdock fermentation product having excellent palatability, by selecting a fermentation strain, optimizing inoculation and fermentation conditions, and It is to provide a method of manufacturing a burdock fermentation product having excellent palatability.

In order to solve the above problems, the present invention (a) inoculating the Lactobacillus brevis ( Lactobacillus brevis ) strain in a burdock dilution with water added to the burdock powder; And (b) fermenting a burdock dilution inoculated with the strain of step (a).

In addition, the present invention provides a burdock fermentation product prepared by the above method.

The burdock fermentation product using the specific Lactobacillus brevis SRCM101607 strain of the present invention not only has excellent chlorogenic acid content and antioxidant activity, but also improves palatability to produce high-quality burdock fermentation product.

1 is a graph comparing the pH change of the burdock fermentation according to the fermentation strain and fermentation time.
2 is a graph comparing the change in acidity of the burdock fermentation according to the fermentation strain and fermentation time.
Figure 3 is a graph comparing the change in the total polyphenol content of the burdock fermentation according to the fermentation strain and fermentation time.
Figure 4 is a graph comparing the ABTS radical scavenging ability of the burdock fermentation according to the fermentation strain and fermentation time.

In order to achieve the object of the present invention, the present invention

(a) inoculating the Lactobacillus brevis strain in a burdock dilution with water added to the burdock powder; And

(b) provides a method for producing a burdock fermented product, characterized in that it comprises the step of fermenting a burdock dilution inoculated with the strain of step (a).

In the method of manufacturing the burdock fermentation product of the present invention, the Lactobacillus brevis strain grows well in the burdock fermentation product, while further enhancing the chlorogenic acid content and antioxidant activity, and is suitable for preparing the Lactobacillus brevis product with excellent palatability. ( Lactobacillus brevis ) SRCM101607 strain was selected.

The method of manufacturing the burdock fermentation product of the present invention, more specifically

(a) a step of inoculating 2.5 to 3.5% (v/v) strains of Lactobacillus brevis SRCM101607 with 1.8 to 2.2% (w/v) burdock dilution added with water to burdock powder compared to burdock dilution; And

(b) may include a step of fermenting the burdock dilution inoculated with the strain of step (a) at 35-39° C. for 66-78 hours,

More specifically

(a) 3% (v/v) inoculation of Lactobacillus brevis SRCM101607 strain to 2% (w/v) burdock dilution with water added to burdock powder compared to burdock dilution; And

(B) may include the step of fermenting the burdock dilution inoculated with the strain of step (a) at 37 ℃ for 72 hours.

In the method of manufacturing the burdock fermentation product of the present invention, it is possible to further improve the flavor and functionality of burdock without fermentation odor by inoculation and fermentation through the steps (1) and (2) to produce the burdock fermentation.

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

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following manufacturing examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following manufacturing examples and examples.

Manufacturing example 1. Burdock fermentation

(a) After washing and rinsing, 2% (w/v) of burdock dilution was prepared by adding purified water to the dried and crushed burdock powder. The prepared burdock dilution was inoculated with 3% (v/v) strain of Lactobacillus brevis compared to the burdock dilution.

(b) The burdock dilution inoculated with the strain of step (a) was fermented at 37°C and 170 rpm for 72 hours.

Materials and method

1. Experimental materials

The burdock used in this experiment was purchased in Sunchang, Jeonbuk Province in 2017, washed and washed using a freeze dryer, dried and then pulverized for use in the experiment.

2. Used strain and burdock fermentation

The strains used to prepare burdock fermentation are Lactobacillus Planta Room (L. plantarum) received pre-sale at the Foundation for Microbial Fermentation Industry Development SRCM101585, SRCM101587 and Lactobacillus brevis (L. brevis) SRCM101595, SRCM101607, SRCM101610 strains were used. These strains were inoculated in 100 mL of Lactobacilli MRS broth (Difco) and incubated at 37°C (170 rpm) for 24 hours, and then used as a starter. Purified water was added to the burdock powder to prepare at a concentration of 2%, and then the starter strains were inoculated with 3% (v/v), respectively. The fermentation was performed for 3 days (37°C, 170 rpm), and samples were taken every 0, 24, 48, and 72 hours for use in the experiment.

3. Live bacteria Measure

1 mL of the sample was diluted stepwise by a decimal dilution using 9 mL of sterile saline. 0.1 mL of the diluted sample solution was incubated at 37° C. for 48 hours using Lactobacilli MRS Agar (Difco), and colonies were counted.

4. Measurement of pH and proper acidity

The pH was measured using a pH meter (Thermo orion, USA), and the appropriate acidity was measured by a food revolution method. 10 mL of distilled water is added to 1 mL of burdock fermentation broth, 0.1 mL of 1% phenolphthalein alcohol is added, titrated with 0.1N NaOH, and the acidity is measured by measuring the consumption of 0.1N NaOH at a time when pale red color is maintained for 30 seconds. Was calculated.

Proper acidity (%) = (0.1N NaOH(mL)× 0.1N NaOH factor)/sample weight (mL)×0.009×100

5. Total polyphenol content

The total polyphenol content was measured by modifying the widely used Folin-Denis method. 100 µl of fermentation product, 100 µl of 95% ethanol, 500 µl of distilled water and 50 µl of 50% Folin-Ciocalteu phenol reagent, reacted for 5 minutes at room temperature, and then added 100 µl of 5% Na ₂ CO _{3 for} 1 hour ( After the reaction, the absorbance was measured at 725 nm using a microplate reader system (Infinite M200pro, Tecan Co., Austria). Content was obtained from the standard curve prepared using gallic acid (Sigma Chemical Co., USA) as a standard.

6. ABTS Radical Scavenging activity

After adding 150 µL of ABTS ⁺ radical reaction solution to 50 µl of burdock fermentation, after 10 minutes of reaction in the dark, absorbance at 732 nm was measured using a microplate reader (Nano Quant, Infinite 200 PRO, TECAN, Austria). The blank was measured by adding distilled water. The free radical scavenging activity was determined by comparing the values of the untreated and treated groups, and L-ascorbic acid (A5960, Sigma, USA), known as an antioxidant, was used as a positive control.

ABTS(%)=(1-(S-B))×100

S: Sample absorbance, B: Blank absorbance

7. Organic acid analysis

The filtrate obtained by filtering the burdock fermentation product with a 0.45 μm membrane filter was used as a test solution. The detector used for HPLC analysis was PDA (NANOSPACE SI-2, SHISEIDO Japan), and the column was a mobile phase using a BIO-RAD Aminex HPX-87H Ion Exclusion Column (Φ7.8×300 mm, Bio-Rad Laboratories). It was analyzed at a flow rate of 0.6 mL/min and absorbance at 210 nm with 5 mM H ₂ SO ₄ .

8. Free sugar analysis

The burdock fermentation product was filtered through a 0.45 μm membrane filter, and 20 μl of the filtrate was used as an HPLC analysis sample. The detector used for HPLC analysis was ELSD (300S ELSD, USA), and the mobile phase was 75% acetonitrile (acetonitrile) using Asahipak NH2P 50 column (Φ4.6×250 mm, Shodex, Japan). The flow rate was analyzed at 1.0 mL/min.

9. Chlorogenic acid analysis

The burdock fermentation product was filtered through a 0.45 μm membrane filter, and 20 μl of the filtrate was used as a sample for HPLC analysis. The detector used for HPLC analysis was PDA (NANOSPACE SI-2, SHISEIDO, Japan), and the column was a mobile phase acetonite using SHISEIDO CAP CELL18 UG120 Column (5.0 um, Φ4.5×300 mm, SHISEIDO, Japan). Reel: 10mM KH ₂ PO ₄ (10:90, v/v) was analyzed at a flow rate of 0.6 mL/min and absorbance at 325 nm.

10. Statistical Analysis

Statistical analysis was performed using the SPSS statistical program (Statistical Package for the Social Science, Ver. 12.0, SPSS Inc., Chicago, IL, USA) to calculate the mean and standard deviation of each measurement group.

Example 1. Burdock according to fermentation strain and time Fermentation Live bacteria Measure

After inoculating lactic acid bacteria in 3% of burdock dilution, the cells were cultured for 0, 24, 48 and 72 hours, and the viable cell count was counted by a decimal dilution method (Table 1). Lactobacillus plantarum SRCM101585 strain was measured as 2.11±0.46×10 ⁷ in the 24-hour culture group, 8.60±1.27×10 ⁴ in the 48-hour culture group, and 4.60±0.28×10 ⁴ in the 72-hour culture group 72 It tended to decrease until time. The Lactobacillus plantarum SRCM101587 strain was 2.72±0.48×10 ⁷ in the 24-hour cultured group, 3.00±0.71×10 ⁷ in the 48-hour cultured group, and 3.00±0.7×10 ⁷ in the 72-hour cultured group. It tended to remain constant until 72 hours. Lactobacillus brevis SRCM101595 strain was measured as 6.57±0.15×10 ⁴ in the 24-hour cultured group, 4.24±0.06×10 ⁴ in the 48-hour cultured group, and 2.19±0.73×10 ⁴ in the 72-hour cultured group. Showed. Lactobacillus brevis SRCM101607 strain was measured as 3.73±0.25×10 ⁷ in the 24-hour cultured group, 2.20±0.44×10 ⁷ in the 48-hour cultured group, and 3.50±0.71×10 ⁸ in the 72-hour cultured group. Showed. Lactobacillus brevis SRCM101610 strain was measured as 2.60±0.28×10 ⁷ in the 24-hour cultured group, 2.67±0.61×10 ⁷ in the 48-hour cultured group, and 3.50±0.71×10 ⁸ in the 72-hour cultured group. Showed. As a result, the Lactobacillus Brevis SRCM101607 and SRCM101610 strains showed the best growth when burdock fermentation, and the SRCM101595 strain showed low growth.

Measurement of live bacteria according to burdock fermentation (unit: CFU/mL) Fermentation time (hr) Strain SRCM101585 SRCM101587 SRCM101595 SRCM101607 SRCM101610 0 0 0 0 0 0 24 2.11±0.46×10 ⁷ 2.72±0.48×10 ⁷ 6.57±0.15×10 ⁴ 3.73±0.25×10 ⁷ 2.60±0.28×10 ⁷ 48 8.60±1.27×10 ⁴ 3.00±0.71×10 ⁷ 4.24±0.06×10 ⁴ 2.20±0.44×10 ⁷ 2.67±0.61×10 ⁷ 72 4.60±0.28×10 ⁴ 3.00±0.71×10 ⁷ 2.19±0.73×10 ⁴ 3.50±0.71×10 ⁸ 3.50±0.71×10 ⁸

Example 2. Burdock according to fermentation strain and time Fermentation pH and acidity measurement

The results of measuring pH and acidity after inoculating lactic acid bacteria in 3% of burdock dilutions and incubating for 0, 24, 48 and 72 hours are shown in FIGS. 1 and 2. As a result, in all lactic acid bacteria, the pH decreased as the fermentation time increased, and the pH decreased rapidly around 24 hours before fermentation. When the burdock is fermented with the Lactobacillus plantarum SRCM101585 strain, the pH decreases to 3.59 as the fermentation time increases at an initial pH of 5.35, and the pH of the burdock fermented with the Lactobacillus plantarum SRCM101587 strain is the fermentation time at an initial pH 5.35 As it increased, it decreased sharply to 3.08. The pH of burdock fermented with the Lactobacillus brevis SRCM101595 strain decreased to 3.91 as the fermentation time increased at an initial pH of 5.35, and the pH of burdock fermented with the Lactobacillus brevis SRCM101607 strain increased as the fermentation time increased at an initial pH of 5.35. And the pH of burdock fermented with the Lactobacillus brevis SRCM101610 strain decreased to 4.20 as the fermentation time increased at an initial pH of 5.35 (FIG. 1). Acidity tended to increase with increasing fermentation time in all lactic acid bacteria. In particular, the acidity of burdock using the Lactobacillus plantarum SRCM101587 strain was most rapidly increased to 0.59% as the fermentation time increased from 0.05% of the initial acidity (FIG. 2).

Example 3. Burdock according to fermentation strain and time Fermentation Total polyphenol content

It is known that phenolic compounds contained in natural products have a phenolic hydroxyl group, so they are easily combined with macromolecules such as proteins and exhibit various physiological activities such as antioxidant, anti-cancer, anti-inflammatory and anti-allergic properties. After inoculating lactic acid bacteria in 3% of burdock dilution, the total polyphenol content was measured after incubation for 0, 24, 48, and 72 hours, and the standard substance was obtained by using a standard curve using gallic acid (FIG. 3). Burdock fermentation products using Lactobacillus plantarum SRCM101585 and SRCM101587 strains were compared with pre-fermentation (9.02 mg/mL). As a result, the polyphenol content decreased in the 72-hour culture group. Burdock fermentation products using Lactobacillus brevis SRCM101595, SRCM101607 and SRCM1015610 strains were compared with those before fermentation, and the content of polyphenols increased in the 72-hour culture group.

Example 4. Burdock according to fermentation strain and time Fermentation ABTS Radical Scavenging activity

After inoculating lactic acid bacteria in 3% of burdock dilution, the cells were incubated for 0, 24, 48, 72 hours, and then ABTS radical scavenging activity was measured (FIG. 4). The Lactobacillus plantarum SRCM101585 strain increased to 91.38% compared to before fermentation (89.75%) in the group cultured for 24 hours, decreased to 90.20% when cultured for 48 hours, and decreased to 89.37% when cultured for 72 hours. Burdock fermentation products using Lactobacillus plantarum SRCM101587 and Lactobacillus brevis SRCM101595 strains showed constant antioxidant activity regardless of the culture time. However, when fermented burdock with Lactobacillus brevis SRCM101610 strain, ABTS radical scavenging activity tended to decrease as fermentation. The burdock fermentation product fermented with the Lactobacillus brevis SRCM101607 strain had higher antioxidant activity after fermentation than before (89.75%).

Example 5. Burdock according to fermentation strain and time Fermentation Organic acid analysis

After inoculating 3% of the lactic acid bacteria in the burdock dilution, the organic acid of the fermentation was analyzed after incubation for 0, 24, 48, and 72 hours (Table 2). The organic acid component of burdock fermentation has the highest content of oxalic acid, which is the main organic acid of burdock fermentation. In addition, lactic acid, acetic acid and citric acid were detected.

Oxalic acid increased when cultured for 24 hours in all lactic acid bacteria, and burdock fermentation products using Lactobacillus plantarum SRCM101585 and SRCM101587 strains increased to 48 hours and decreased during 72 hours fermentation. Lactobacillus brevis SRCM101595, SRCM101607, SRCM101610 increased from 94.14 mg/100 mL before fermentation to 134.85 mg/100 mL, 117.82 mg/100 mL, and 121.80 mg/100 mL after fermentation, respectively.

Citric acid was reduced to 0.69 mg/100 mL after fermentation with Lactobacillus plantarum SRCM101585 strain to 0.49 mg/100 mL after fermentation, and fermented at 0.69 mg/100 mL before fermentation with Lactobacillus plantarum SRCM101587 strain. After fermentation at 4.00 mg/100 mL, 0.69 mg/100 mL before fermentation with Lactobacillus brevis SRCM101595 strain, and 1.16 mg/100 mL after fermentation with Lactobacillus brevis SRCM101607 strain, and 7.95 mg/100 mL after fermentation at 0.69 mg/100 mL before fermentation with strain , Lactobacillus brevis SRCM101610 was analyzed by fermentation at 0.69 mg/100 mL before fermentation and 8.90 mg/100 mL after fermentation.

Lactic acid increased from 0 mg/100 mL before fermentation in Lactobacillus plantarum SRCM101585 strain to 5.92 mg/100 mL after fermentation, and fermentation at 0 mg/100 mL before fermentation with Lactobacillus plantarum SRCM101587 strain. After 19.04 mg/100 mL, Lactobacillus brevis SRCM101595 before fermentation at 0 mg/100 mL, after fermentation 0.09 mg/100 mL, before fermentation with Lactobacillus brevis SRCM101607 strain, after fermentation at 0 mg/100 mL, 5.04 mg/100 mL , Lactobacillus Brevis SRCM101610 was analyzed as fermentation at 0 mg/100 mL before fermentation and 4.80 mg/100 mL after fermentation.

Acetic acid increased to 4.11 mg/100 mL when cultured at 0.82 mg/100 mL for 72 hours before fermentation with Lactobacillus plantarum SRCM101585 strain, and 2.87 mg/100 mL of strain Lactobacillus plantarum SRCM101587. , Lactobacillus Brevis SRCM101595 strain was analyzed to 0.7 mg/100 mL, Lactobacillus Brevis SRCM101607 strain was 1.32 mg/100 mL, and Lactobacillus Brevis SRCM101610 strain was 1.52 mg/100 mL. Acetic acid tended to increase in content with increasing incubation time.

Example 6. Burdock according to fermentation strain and time Fermentation Free sugar analysis

Table 3 shows changes in the content of free sugars after inoculating 3% of the burdock lactic acid bacteria and incubating them for 0, 24, 48, and 72 hours. Fructose and sucrose were detected as the main free sugars, and the content of fructose was highest at 10.96 mg/100 mL at the beginning of fermentation. The fructose decreased rapidly around 24 hours after culture, and burdock fermentation products cultured with Lactobacillus plantarum SRCM101585 and SRCM101587 strains were not detected after 24 hours. Burdock fermentation products fermented with Lactobacillus brevis SRCM101595, SRCM101607, SRCM101610 strains were detected after fermentation, however, traces were detected as 0.32 mg/100 mL, 0.26 mg/100 mL, and 1.16 mg/100 mL, respectively, and the content has not been exceeded since 24 hours of culture. It was kept constant. In particular, in the group cultured with Lactobacillus brevis SRCM101595 strain for 24 hours, it rapidly decreased to 0.39 mg/100 mL than before fermentation, and increased to 0.44 mg/100 mL when cultured for 48 hours, and decreased to 0.32 mg/100 mL when cultured for 72 hours. . In addition, in the group cultured with Lactobacillus brevis SRCM101607 strain for 24 hours, it rapidly decreased to 0.33 mg/100 mL than before fermentation, decreased to 0.25 mg/100 mL when cultured for 48 hours, and maintained at 0.26 mg/100 mL during culture for 72 hours. Did. In the group cultured with the Lactobacillus brevis SRCM101610 strain for 24 hours, it rapidly decreased to 0.82 mg/100 mL than before fermentation, and decreased to 0.61 mg/100 mL when cultured for 48 hours, and increased to 1.16 mg/100 mL when cultured for 72 hours. In the early stage of fermentation, the content tended to decrease as the culture time increased to 1.60 mg/100 mL, but the strains of Lactobacillus brevis SRCM101607 and SRCM101610 increased.

Changes in free sugar content of burdock fermentation with fermentation strain and time (unit: mg/100 mL) Strain
(Fermentation time) Glass sugar Fructose Sucrose 0 hours 10.96±1.06 1.60±0.03 SRCM101585 24 hours - 1.15±0.00 48 hours - 1.22±0.02 72 hours - 1.29±0.01 SRCM101587 24 hours - 0.51±0.00 48 hours - 0.33±0.00 72 hours - 0.35±0.00 SRCM101595 24 hours 0.39±0.00 1.63±0.02 48 hours 0.44±0.00 1.57±0.01 72 hours 0.32±0.23 1.62±0.06 SRCM101607 24 hours 0.33±0.01 1.58±0.01 48 hours 0.25±0.01 1.58±0.00 72 hours 0.26±0.02 1.90±0.37 SRCM101610 24 hours 0.82±0.01 1.58±0.02 48 hours 0.61±0.01 1.60±0.00 72 hours 1.16±0.05 2.31±0.14

Example 7. Burdock according to fermentation strain and time Fermentation Chlorogenic acid Content analysis

Table 4 shows the results of analyzing the changes in chlorogenic acid content of the burdock fermentation product according to the fermentation strain and time. The main ingredients contained in burdock are caffeoylquinic acid derivatives such as inulin, chlorogenic acid, and caffeic acid. Cinarine or arctiin, It contains phenolic compounds such as arctigenin and quercetin.

Among these, the indicator component of burdock was set to chlorogenic acid, and then analysis was conducted. As a result of analyzing the change in the content of chlorogenic acid, when compared to the pre-fermentation (0.44 mg/100 mL), when cultured for 24 hours, the strain was 1.59 mg/100 mL when fermented into Lactobacillus plantarum SRCM101585 strain, and the Lactobacillus plantarum SRCM101587 strain was 1.51 mg/100 mL, Lactobacillus brevis SRCM101595 strain increased to 1.65 mg/100 mL, Lactobacillus brevis SRCM101607 strain 1.68 mg/100 mL, Lactobacillus brevis SRCM101610 strain increased to 1.47 mg/100 mL, 48 hours, 72 hours It remained almost constant as the incubation time increased. When fermented with Lactobacillus Brevis SRCM101607 strain, it was confirmed that the chlorogenic acid content was most detected as 1.69 mg/100 mL.

Analysis of chlorogenic acid content of burdock fermentation according to fermentation strain and time (unit: mg/100 mL) Fermentation time Strain SRCM101585 SRCM101587 SRCM101595 SRCM101607 SRCM101610 0 hours 0.44±0.00 0.44±0.00 0.44±0.00 0.44±0.00 0.44±0.00 24 hours 1.59±0.01 1.51±0.00 1.65±0.00 1.68±0.01 1.47±0.01 48 hours 1.56±0.00 1.36±0.01 1.65±0.01 1.68±0.01 1.47±0.00 72 hours 1.46±0.00 1.30±0.00 1.63±0.00 1.69±0.01 1.49±0.00

Claims (4)

(a) inoculating the Lactobacillus brevis strain in a burdock dilution with water added to the burdock powder; And
(B) a method of manufacturing a burdock fermented product, characterized in that it comprises the step of fermenting the burdock dilution liquid inoculated with the strain of step (a). The method according to claim 1, wherein the fermentation in step (b) is fermented at 35-39°C for 66-78 hours. According to claim 2,
(a) a step of inoculating 2.5 to 3.5% (v/v) strains of Lactobacillus brevis SRCM101607 with 1.8 to 2.2% (w/v) burdock dilution added with water to burdock powder compared to burdock dilution; And
(b) A method of manufacturing a burdock fermented product, comprising the step of fermenting the burdock dilution inoculated with the strain of step (a) at 35-39°C for 66-78 hours. A burdock fermented product prepared by the method of claim 1.

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