KR20220114992A - Novel Lactobacillus plantarum CJNU 0441 strain and uses thereof - Google Patents

Abstract

The present invention relates to a novel microorganism resistant to a coffee extract, and a bioconverted coffee extract using the same, wherein the coffee extract bioconverted with the microorganism has effects of having excellent antibacterial activity and antioxidant activity, increasing the content of chlorogenic acid, and reducing the content of caffeine, thereby being able to contribute to the health promotion of consumers by adding functionality to coffee.

Description

Novel Lactobacillus plantarum CJNU 0441 strain and uses thereof {Novel Lactobacillus plantarum CJNU 0441 strain and uses thereof}

The present invention relates to a novel microorganism resistant to coffee extract and bioconverted coffee extract using the same.

Bioconversion refers to the conversion of a specific substrate into a specific product using the catalytic activity of living organisms (mainly microorganisms), and is also used synonymously with biological material conversion. Bioconversion is a functional substance in that it is possible to react under mild conditions using microorganisms in a chemical reaction that is expensive or complicated or impossible with a non-biological method, and a reaction that cannot be achieved in the production of specific enantiomers and general chemical synthesis is possible. It is usefully used in manufacturing.

On the other hand, coffee is a favorite food, and many people at home and abroad drink it. In particular, fermented coffee is superior to general coffee in terms of palatability and functionality, so it is an active research and development field. However, coffee extract has strong antibacterial activity, and in general, it is difficult to expect bioconversion of microorganisms. Therefore, most fermented coffee is processed by applying microorganisms to green coffee beans, fermenting them, and then extracting them. Related Republic of Korea Patent Registration No. 10-1933498 and Patent Publication No. 10-2017-0103384 also disclose only methods of inoculating green coffee beans with strains, but with this method, microbial metabolites of extracted coffee components, not coffee beans, are hard to expect

Accordingly, there is a demand for more research on the discovery of strains capable of bioconversion in coffee extract and the manufacturing technology of functional improvement materials using the same.

Republic of Korea Patent Publication No. 10-1933498

The inventor of the present invention has completed the present invention by discovering a new strain having resistance to the coffee extract itself and confirming that the functionality is added as a result of bioconverting the coffee extract using this.

Accordingly, the present invention aims to provide a novel Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP).

In addition, an object of the present invention is to provide a coffee extract bioconverted to the above strain.

In addition, an object of the present invention is to provide a food composition comprising the coffee extract.

In addition, an object of the present invention is to provide an antibacterial composition comprising the coffee extract.

In addition, an object of the present invention is to provide a method for producing a bioconverted coffee extract using the strain.

In order to achieve the object of the present invention, the present invention provides Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP).

In one embodiment of the present invention, the strain may include a gene nucleotide sequence encoding the 16S rRNA of SEQ ID NO: 1.

The present invention provides a coffee extract bioconverted into Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP).

In one embodiment of the present invention, the extract has antibacterial and antioxidant activity, and the chlorogenic acid content is increased and the caffeine content is decreased.

The present invention provides a food composition comprising the coffee extract.

The present invention provides an antibacterial composition comprising the coffee extract.

In one embodiment of the present invention, the composition may have antibacterial activity against Listeria monocytogenes or Streptococcus mutans .

The present invention provides a method for preparing a bioconverted coffee extract comprising the steps of:

a) preparing a coffee extract;

b) inoculating the coffee extract with Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP) and

c) culturing the product of step b).

The present invention relates to a novel microorganism resistant to a coffee extract and a bioconverted coffee extract using the same, wherein the bioconverted coffee extract with the microorganism has excellent antibacterial and antioxidant activity, an increased content of chlorogenic acid, and a reduced caffeine content It can contribute to the health promotion of consumers by adding functionality to coffee, etc.

1 is a coffee extract (BV 20brix; 50% Arabica + 50% Robusta) to measure the number of viable bacteria of the resistant lactic acid bacteria probiotic strain (Pediococcus pentosacius KNUT 0384 strain, Lactobacillus plantarum CJNU 0441 strain, Lactobacillus Permantum CJNU 1840 strain)
Figure 2 shows the change in acidity according to bioconversion of coffee extract (BV 20brix; 50% Arabica + 50% Robusta) by the selected probiotic strain (BV 20brix: coffee extract; KNUT 0384, CJNU 0441, CJNU 1840: BV 20brix coffee 1% of each strain inoculated into the extract. Pediococcus pentosacius KNUT 0384 strain, Lactobacillus plantarum CJNU 0441 strain, Lactobacillus permantum CJNU 1840 strain)
Figure 3 shows the antibacterial activity of the bioconversion coffee extract against Listeria monocytogenes KCTC 3569 strains (Control: no additives; BV 20brix: coffee extract; KNUT 0384, CJNU 0441, CJNU 1840: each strain Coffee extract biotransformation by Pediococcus pentosacius KNUT 0384 strain, Lactobacillus plantarum CJNU 0441 strain, Lactobacillus permantum CJNU 1840 strain. Different alphabets in the same time period were statistically significant (p<0.05) ).
Figure 4 shows the antibacterial activity of the bioconverted coffee extract against Streptococcus mutans KCTC 5244 strains (Control: no addition; BV 20brix: coffee extract; KNUT 0384, CJNU 0441, CJNU 1840: each strain Coffee extract biotransformation by Pediococcus pentosacius KNUT 0384 strain, Lactobacillus plantarum CJNU 0441 strain, Lactobacillus permantum CJNU 1840 strain. Different alphabets in the same time period were statistically significant (p<0.05) ).
Figure 5 confirms the antioxidant activity of the bioconversion coffee extract by the ABTS method (BV 20brix: coffee extract; KNUT 0384, CJNU 0441, CJNU 1840: coffee extract biotransformation by each strain. Pediococcus pentosacius KNUT 0384 strain, Lactobacillus plantarum CJNU 0441 strain, Lactobacillus permantum CJNU 1840 strain *, p<0.05 compared to BV 20brix).
Figure 6 shows the change in the chlorogenic acid content of the bioconverted coffee extract (BV 20brix: coffee extract; KNUT 0384, CJNU 0441, CJNU 1840: coffee extract biotransformation by each strain. Pediococcus pentosacius KNUT 0384 strain , Lactobacillus plantarum CJNU 0441 strain, Lactobacillus permantum CJNU 1840 strain *, p<0.05 compared to BV 20brix).
Figure 7 shows the change in the caffeine content of the bioconverted coffee extract (BV 20brix: coffee extract; KNUT 0384, CJNU 0441, CJNU 1840: coffee extract bioconversion by each strain. Pediococcus pentosacius KNUT 0384 strain , Lactobacillus plantarum CJNU 0441 strain, Lactobacillus permantum CJNU 1840 strain *, p<0.05 compared to BV 20brix).

The inventor of the present invention has completed the present invention by discovering a new strain having resistance to the coffee extract itself and confirming that the functionality is added as a result of bioconverting the coffee extract using this.

Accordingly, the present invention provides Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP).

The strain is resistant to coffee extract and can be used for bioconversion of coffee extract, and the coffee extract bioconverted to the strain has excellent antibacterial and antioxidant activity, increases the content of chlorogenic acid, and reduces the caffeine content. .

Accordingly, the present inventors named the novel strain Lactobacillus plantarum CJNU 0441, and deposited it with the Korea Research Institute of Bioscience and Biotechnology on January 20, 2021 under the deposit number KCTC 14457BP.

The strain contains a gene nucleotide sequence encoding 16S rRNA of SEQ ID NO: 1.

[SEQ ID NO: 1]

In another aspect, the present invention provides a coffee extract bioconverted into Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP).

In the present invention, "coffee extract" is an extract obtained by extracting coffee beans or a pulverized product thereof.

The coffee extract is a liquid component obtained by adding a solvent or immersing in a solvent to coffee beans or pulverized product thereof, and then extracting for a certain period of time at room temperature, low temperature or heating condition, a solid obtained by removing the solvent from the liquid component, etc. may mean the result of, but is not limited thereto, and may include an extract, a diluted or concentrated solution of the extract, a dried product obtained by drying the extract, or all of these crude products or purified products. The solvent is one or more solvents selected from the group consisting of water, C ₁ to C ₄ alcohols, hexane, and mixtures thereof, preferably water. More specifically, the coffee extract may be subjected to a green bean mixing step, a heating (roasting) step, a grinding step, an extraction step (using purified water) and a filtration step, and the temperature of the heating step, the heating time, the temperature of the purified water in the extraction step, The degree of grinding of the roasted coffee and the like may be appropriately adjusted by those skilled in the art.

In the present invention, “bioconversion” means changing a specific substrate into a specific product using the catalytic activity of a living organism such as a microorganism.

In the present invention, the bioconverted coffee extract has antibacterial and antioxidant activity, and the chlorogenic acid content may be increased and the caffeine content may be reduced.

In the present invention, the chlorogenic acid is a kind of polyphenol compound, and has the effect of inhibiting the production of lipid peroxide in the living body, the effect of inhibiting cholesterol biosynthesis, and the antioxidant action, and the anticancer action.

In the present invention, caffeine is a kind of alkaloid, which is absorbed into the human body in various forms such as coffee and tea, and acts on the central nervous system to awaken the mind and reduce fatigue. can cause addiction.

In another aspect, the present invention provides a food composition comprising the coffee extract.

The food composition may preferably be a coffee beverage, but is not limited thereto.

The food composition is meant to include a health functional food composition.

The food composition may be formulated into one selected from the group consisting of tablets, pills, powders, granules, powders, capsules, and liquid formulations, including one or more of carriers, diluents, excipients, and additives. Foods that can be added to the composition of the present invention include various foods, powders, granules, tablets, capsules, syrups, beverages, gums, tea, vitamin complexes, health functional foods, and the like. Additives that may be further included in the present invention include natural carbohydrates, flavoring agents, nutrients, vitamins, minerals (electrolytes), flavoring agents (synthetic flavoring agents, natural flavoring agents, etc.), coloring agents, fillers, lactic acid and salts thereof, At least one component selected from the group consisting of alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, antioxidants, glycerin, alcohols, carbonation agents, and pulp may be used. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose and the like; and polysaccharides such as conventional sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the flavoring agent, natural flavoring agents (taumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The composition according to the invention comprises various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and fillers, facic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, It may contain a pH adjuster, a stabilizer, a preservative, glycerin, alcohol, a carbonation agent used in carbonated beverages, and the like.

The food composition may also contain pulp for the production of natural fruit juices and vegetable beverages. These components may be used independently or in combination. Specific examples of the carrier, excipient, diluent, and additive include, but are not limited to, lactose, dextrose, sucrose, sorbitol, mannitol, erythritol, starch, acacia gum, calcium phosphate, alginate, gelatin, calcium phosphate, calcium silicate , microcrystalline cellulose, polyvinylkyrolidone, cellulose, polyvinylpyrrolidone, methylcellulose, water, sugar syrup, methyl hydroxy benzoate, propyl hydroxy benzoate, talc, magnesium stearate and mineral oil It is preferable to use at least one selected from

In another aspect, the present invention provides an antibacterial composition comprising the coffee extract.

The composition may be for oral antibacterial use, but is not limited thereto.

In the present invention, the composition may have antibacterial activity against Listeria monocytogenes or Streptococcus mutans .

The Listeria monocytogenes may cause mild fever, abdominal pain, diarrhea, and vomiting after an incubation period of 1 to 7 days as a harmful bacterium in the human body.

The Streptococcus mutans is also called tooth decay bacteria, and decomposes sugars and carbohydrates remaining on the tooth surface to produce lactic acid, and the lactic acid corrodes enamel teeth as a result.

In another aspect, the present invention provides a method for preparing a bioconverted coffee extract, comprising the following steps.

a) preparing a coffee extract;

b) inoculating the coffee extract with Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP) and

c) culturing the product of step b).

Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are only provided for easier understanding of the present invention, and the contents of the present invention are not limited by the following examples.

<Example 1: Materials and Methods>

Example 1-1. Coffee extract resistant lactic acid bacteria probiotic strain selection and bioconversion coffee extract preparation

BV (Arabica 50% + Robusta 50%) Coffee Extract (Green Bean Mixing → Heating at 220 ℃ to 240 ℃ for 6 minutes (Roasting) → Grinding → Extracting with 18 ℃ Purified Water → Filtration step) After preparing 5brix, 10brix and 20brix solid media, about 600 strains were checked for resistance. That is, strains grown in all of 5, 10, and 20brix solid medium were selected while cultured at 37° C. for 36 hours after the culture medium was instilled in each medium. For the selected strains, strain identification was performed by the 16S rRNA gene analysis method.

After taking 1 mL of the MRS broth culture medium of the selection strain, centrifugation at 4° C., 8000 rpm, and 10 minutes, the supernatant was removed, washed twice with water, and 1% of the BV coffee extract (20brix) was inoculated. Samples were taken over time to measure the number of viable cells and acidity, and the final bioconversion coffee extract was used to confirm antioxidant and antibacterial activity.

Meanwhile, the reagents and materials used in the present invention are all commercially available.

Example 1-2. Bioconversion Coffee Extract Acidity Measurement

To measure the acidity of the bioconverted coffee extract prepared by the method of Example 1-1, 3 mL of the sample was titrated with 0.1N NaOH to pH 8.3, and the lactic acid (%) conversion method was calculated by the following formula.

[Equation 1]

Examples 1-3. Bioconversion coffee extract antibacterial activity

After taking 1 mL of Listeria monocytogenes KCTC 3569 strain stationary cultured at 37°C for 12 hours in MRS broth and centrifuging it for 10 minutes at 4°C and 8000 rpm, the supernatant was removed and the same amount of 0.1% peptone water (w/v) was used once. After washing, it was suspended.

Then, 500uL of bioconversion coffee extract (20brix) was put into 5mL of 0.1% peptone water, and 1% of Listeria monocytogenes KCTC 3569 strain suspension was inoculated. Samples were taken over time (0, 6, 12 hours) while incubated at 37° C., and the number of viable cells was measured after decimal dilution with 0.1% peptone.

In addition, the Streptococcus mutans KCTC 5244 strain, which was anaerobically cultured at 37° C. for 12 hours in BHI broth, was inoculated with 1% of the BHI broth containing 1 mL of the bioconverted coffee extract, and then inoculated with time (0, 6, 12 hours) samples were taken and the number of viable cells was measured.

Examples 1-4. Antioxidant activity of bioconverted coffee extract

The antioxidant activity of bioconverted coffee extract was used by modifying the ABTS cation decolorization assay method (Re et al., 1999; Free radical biology and medicine, 26: 1231-1237). That is, 7 mM ABTS and 2.45 mM potassium persulfate were mixed in a 1:1 ratio, followed by dark reaction at room temperature for 24 hours to prepare an ABTS solution. This was diluted (734 nm, absorbance 0.70 ± 0.02) with filtered (0.45 μm scanning filter) tertiary distilled water to prepare an ABTS reaction solution (working solution). 4uL of the sample was mixed with 196uL of the reaction solution, and after dark reaction for 10 minutes, absorbance was measured at 734nm to determine a concentration equivalent to ascorbate used as a standard material.

[Equation 2]

Examples 1-5. Analysis of chlorogenic acid content of bioconverted coffee extract

The chlorogenic acid content of coffee extract was analyzed by HPLC by diluting the sample in methanol to an appropriate concentration according to the method of Kim (2010, Chung-Ang University master's thesis). The concentration of chlorogenic acid contained in the sample was calculated using the standard curve of the chlorogenic acid standard, and the HPLC conditions are as follows.

Example 1-6. Analysis of Caffeine Content of Bioconverted Coffee Extract

The caffeine content analysis of bioconverted coffee extract was performed according to the method of Fajara and Susanti (2017, Materials Science and Engineering 259: 012011).

First, 25 mL of chloroform and 5 mL of sample were put in a separatory funnel, slowly shaken, and left open for 10 minutes to separate the separated lower layer 4 times. The separated lower layer was concentrated under reduced pressure at 40° C., dissolved in 10 mL of methanol, filtered (0.45 μm injection filter), and used for HPLC analysis. Caffeine concentration was calculated using a standard curve using a caffeine standard.

<Example 2: Confirmation of coffee extract resistant lactic acid bacteria probiotic strain>

As a result of selecting coffee extract-resistant strains from about 600 lactic acid strains, finally, Pediococcus pentosacius KNUT 0384 (KCTC 14456BP) derived from kimchi, Lactobacillus plantarum CJNU 0441 (KCTC 14457BP) derived from natural chits, and makgeolli The derived Lactobacillus permantum CJNU 1840 (KCTC 14458BP) strain was selected. That is, 1% of each strain was inoculated into coffee extract (BV 20brix; 50% Arabica + 50% Robusta), and the number of viable cells was measured over time (0, 12 hours) at 37°C. Otherwise, it was confirmed that the number of viable cells was maintained ( FIG. 1 ).

<Example 3: Confirmation of acidity of bioconversion coffee extract>

It was confirmed that the acidity increased by the organic acid produced through the metabolism of the three selected strains. The acidity of the coffee extract was confirmed to be 0.9, and the acidity of the bioconverted coffee extract by the three selected strains (Pediococcus pentosacius KNUT 0384, Lactobacillus plantarum CJNU 0441, Lactobacillus permantum CJNU 1840 strain) was 1.20, respectively. , was confirmed to increase to 1.21, 1.21, which is statistically significant (p<0.05) (FIG. 2).

<Example 4: Confirmation of antibacterial activity of bioconversion coffee extract>

In order to confirm the improved antibacterial activity of the bioconverted coffee extract, the pathogenic bacteria Listeria monocytogenes KCTC 3569 and Streptococcus mutans KCTC 5244 strains were used as indicators. All of the bioconverted coffee extracts of Pediococcus pentosacius KNUT 0384, Lactobacillus plantarum CJNU 0441, and Lactobacillus permantum CJNU 1840 strain had higher antibacterial properties than coffee extract for 6 hours and 12 hours against Listeria monocytogenes KCTC 3569 strain. In particular, it was confirmed that the antibacterial activity of the coffee extract bioconverted to the Lactobacillus plantarum CJNU 0441 strain at 12 hours was the best (FIG. 3).

For Streptococcus mutans KCTC 5244 strains, it was confirmed that the antibacterial activity of the coffee extract bioconverted to Pediococcus pentosacius KNUT 0384, Lactobacillus plantarum CJNU 0441, and Lactobacillus permantum CJNU 1840, respectively, was superior to that of the coffee extract. (Fig. 4).

<Example 5: Confirmation of antioxidant activity of bioconverted coffee extract>

As a result of measuring the antioxidant activity by the ABTS method, the coffee extract showed 2695.47 AEAC (mg eq. AA/100mg), Pediococcus pentosacius KNUT 0384, Lactobacillus plantarum CJNU 0441, Lactobacillus permantum CJNU The coffee extract bioconverted to the 1840 strains showed 3024.69, 3209.88, and 4002.06 AEAC, respectively, confirming that the antioxidant activity was superior to that of the coffee extract. However, in the statistical analysis, only the bioconverted coffee extracts by Lactobacillus plantarum CJNU 0441 and Lactobacillus permantum CJNU 1840 strains were statistically significant (p<0.05) (FIG. 5).

<Example 6: Confirmation of chlorogenic acid content of bioconversion coffee extract>

The chlorogenic acid content of the coffee extract was 1871.13 ppm, and the chlorogenic acid content of the coffee extract bioconverted into three strains, Pediococcus pentosacius KNUT 0384, Lactobacillus plantarum CJNU 0441, and Lactobacillus permantum CJNU 1840, was 2439.04, respectively. 2698.69, 2805.09 ppm, confirming that the content was higher than that of the coffee extract, and the result was statistically significant (p<0.05) (FIG. 6).

<Example 7: Confirmation of caffeine content of bioconversion coffee extract>

The caffeine content of the coffee extract was 6763.14 ppm, and the caffeine content of the coffee extract bioconverted with three strains Pediococcus pentosacius KNUT 0384, Lactobacillus plantarum CJNU 0441, and Lactobacillus permantum CJNU 1840 was 6226.52, respectively. 6132.26, 5925.72 ppm was confirmed to be reduced compared to the coffee extract. However, in the statistical analysis, only the bioconverted coffee extracts by Lactobacillus plantarum CJNU 0441 and Lactobacillus permantum CJNU 1840 strains were statistically significant (p<0.05) (FIG. 5).

Name of deposit institution: Korea Research Institute of Bioscience and Biotechnology

Accession number: KCTC14457BP

Deposit date: 20210120

<110> KOREA NATIONAL UNIVERSITY OF TRANSPORTATION Industry-Academic Cooperation Foundation LOTTE-Nestle(Korea)Co.,Ltd. <120> Novel Lactobacillus plantarum CJNU 0441 strain and uses thereof <130> P210144 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1420 <212> DNA <213> Lactobacillus plantarum CJNU 0441 16S rRNA <400> 1 catgatttac atttgagtga gtggcgaact ggtgagtaac acgtgggaaa cctgcccaga 60 agcgggggat aacacctgga aacagatgct aataccgcat aacaacttgg accgcatggt 120 ccgagcttga aagatggctt cggctatcac ttttggatgg tcccgcggcg tattagctag 180 atggtggggt aacggctcac catggcaatg atacgtagcc gacctgagag ggtaatcggc 240 cacatggga ctgagacacg gcccaaactc ctacgggagg cagcagtagg gaatcttcca 300 caatggacga aagtctgatg gagcaacgcc gcgtgagtga agaagggttt cggctcgtaa 360 aactctgttg ttaaagaaga acatatctga gagtaactgt tcaggtattg acggtattta 420 accagaaagc cacggctaac tacgtgccag cagccgcggt aatacgtagg tggcaagcgt 480 tgtccggatt tattgggcgt aaagcgagcg caggcggttt tttaagtctg atgtgaaagc 540 cttcggctca accgaagaag tgcatcggaa actgggaaac ttgagtgcag aagaggacag 600 tggaactcca tgtgtagcgg tgaaatgcgt agatatatgg aagaacacca gtggcgaagg 660 cggctgtctg gtctgtaact gacgctgagg ctcgaaagta tgggtagcaa acaggattag 720 ataccctggt agtccatacc gtaaacgatg aatgctaagt gttggagggt ttccgccctt 780 cagtgctgca gctaacgcat taagcattcc gcctggggag tacggccgca aggctgaaac 840 tcaaaggaat tgacggggggc ccgcacaagc ggtggagcat gtggtttaat tcgaagctac 900 gcgaagaacc ttaccaggtc ttgacatact atgcaaatct aagagattag acgttccctt 960 cgggggacatg gatacaggtg gtgcatggtt gtcgtcagct cgtgtcgtga gatgttgggt 1020 taagtcccgc aacgagcgca acccttatta tcagttgcca gcattaagtt gggcactctg 1080 gtgagactgc cggtgacaaa ccggaggaag gtggggatga cgtcaaatca tcatgcccct 1140 tatgacctgg gctacacacg tgctacaatg gatggtacaa cgagttgcga actcgcgaga 1200 gtaagctaat ctcttaaagc cattctcagt tcggattgta ggctgcaact cgcctacat 1260 aagtcggaat cgctagtaat cgcggatcag catgccgcgg tgaatacgtt cccgggcctt 1320 gtacacaccg cccgtcacac catgagagtt tgtaacaccc aaagtcggtg gggtaacctt 1380 ttaggaacca gccgcctaag gtgggacaga tgattagggt 1420

Claims (8)

Lactobacillus plantarum ( Lactobacillus plantarum ) CJNU 0441 strain (KCTC 14457BP).
The strain according to claim 1, wherein the strain comprises a gene nucleotide sequence encoding 16S rRNA of SEQ ID NO: 1.
Coffee extract bioconverted using Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP).
The coffee extract according to claim 3, wherein the extract has antibacterial and antioxidant activity, and the chlorogenic acid content is increased and the caffeine content is reduced.
A food composition comprising the coffee extract of claim 3 .
An antibacterial composition comprising the coffee extract of claim 3.
According to claim 6, wherein the composition is Listeria monocytogenes ( Listeria monocytogenes ) or Streptococcus mutans ( Streptococcus mutans ) Will have antibacterial activity against, antibacterial composition.
A method for preparing a bioconverted coffee extract comprising the steps of:
a) preparing a coffee extract;
b) inoculating the coffee extract with Lactobacillus plantarum CJNU 0441 strain (KCTC 14457BP) and
c) culturing the product of step b).

Images