WO2017003263A1 - Method for preparing products of synbiotic fermentation, and products of synbiotic fermentation prepared thereby - Google Patents

Method for preparing products of synbiotic fermentation, and products of synbiotic fermentation prepared thereby Download PDF

Info

Publication number
WO2017003263A1
WO2017003263A1 PCT/KR2016/007146 KR2016007146W WO2017003263A1 WO 2017003263 A1 WO2017003263 A1 WO 2017003263A1 KR 2016007146 W KR2016007146 W KR 2016007146W WO 2017003263 A1 WO2017003263 A1 WO 2017003263A1
Authority
WO
WIPO (PCT)
Prior art keywords
fermentation
products
neobiotic
synbiotic
fermentation products
Prior art date
Application number
PCT/KR2016/007146
Other languages
French (fr)
Korean (ko)
Inventor
강창영
강창민
Original Assignee
(주) 위드바이오코스팜
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by (주) 위드바이오코스팜 filed Critical (주) 위드바이오코스팜
Priority to CN201680050533.8A priority Critical patent/CN107920575A/en
Publication of WO2017003263A1 publication Critical patent/WO2017003263A1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics

Definitions

  • the present invention relates to a method for producing a new biobiotic fermentation product and a new biobiotic fermentation product produced thereby, and more particularly, inoculated and fermented with a mixture of soybean and oat mixed lactobacillus broth, It relates to a biotic fermentation product.
  • Probiotics is a term used to describe living microorganisms or components thereof that have a beneficial effect on the health of a host, such as humans or animals, and is known to provide the host that consumes them, such as balancing intestinal bacteria.
  • Probiotics include a range of beneficial bacteria and yeasts, such as lactic acid bacteria and bifidus, among which genus, such as Lactobacillus, Lactococcus, Bifidobacteria, Streptococcus, etc. Lactic acid bacteria belong to a lot of research and use.
  • Lactic acid bacteria are generally recognized as safe (GRAS) and have been used to make various fermented foods with a long history. Lactobacillus uses lactose and other sugars as substrates to convert it into lactic acid, which in turn inhibits the growth of harmful microorganisms by adding acidity to foods and lowering pH. Because lactic acid bacteria have beneficial effects on humans in various aspects, such as controlling the intestinal flora of the host and suppressing various intestinal diseases and enhancing immunity, lactic acid bacteria have interest in developing various food materials. high.
  • Lactic acid bacteria are representative probiotics and are widely used in human life ranging from fermented milk products to various fermented foods, enteric foods, pharmaceuticals, and feed additives of livestock. Recently, many studies have been conducted to emphasize the nutritional effects of lactic acid bacteria and the various health functions of lactic acid bacteria in the host intestine.
  • Beta-glucan is a carbohydrate polymer polysaccharide linked to glucose molecules and is known to have immune-enhancing and anti-cancer effects in mushrooms, yeast cell walls, and grains. It was first discovered in the 1940s as a substance involved in nonspecific immune responses in the cell walls of yeast. Beta-glucan is a type of polysaccharide and one of the substances constituting the cell wall of yeast, ⁇ -glucan is a type of homopolysaccharide composed of glucose and is present in the inner layer of the cell wall of yeast.
  • beta glucan enters the body where cancer cells are located and produces cytokines (Cytokine) to support the activity of immune cells, T cells and B cells, thereby activating the immune function of cellular tissues.
  • Beta-glucan is the most widely known structure consisting of a backbone of glucose -1,3 bonds, and the difference in binding may appear depending on the structure, the difference is closely related to metabolism and overall activity. Therefore, beta glucans having different binding structures may be different in kind or extent of activity.
  • beta glucan produced in Korea is an extracellular polysaccharide produced by microorganisms and is being mass-produced using a large fermentation tank.
  • the produced beta glucan is a polymer composed of beta 1,3-linked glucose and is insoluble in water. It is required to convert the polymer beta glucan to water-soluble beta glucan in order to have a biological activity and use it in various materials.
  • the present invention provides a method for producing a synbiotics fermentation product of probiotics containing beta glucan easy to absorb, and prebiotics as a nutrient source thereof in order to solve the problems of the prior art as described above.
  • the purpose is to provide.
  • the present invention also aims to provide a synbiotics fermentation product produced by the present invention.
  • the present invention to solve the above problems
  • Tertiary sterilization by maintaining a temperature of 80 ° C. or higher provides a method for producing a new biotic fermentation product comprising a.
  • the mixed lactic acid bacteria culture medium is Bifidobacterium long gum SPM 1205 (Accession No. KCTC 10630BP), Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus CBT
  • SPM 1205 Accession No. KCTC 10630BP
  • Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus CBT
  • Each of the SL4 cultures is characterized by mixing in the same volume ratio.
  • the mixed lactic acid bacteria culture medium is characterized in that it contains lactic acid bacteria of 5 ⁇ 10 8 or more per ml.
  • the grinding step is characterized in that the grinding through a milling means rotating at a low speed of 30 RPM.
  • the oligosaccharide is characterized in that the addition of 1 to 20 parts by weight per 100 parts by weight of the soybean and oat mixture.
  • the preservative is characterized in that the grapefruit seed extract.
  • the present invention also provides a new biotic fermentation product prepared by the method for producing a new biotic fermentation product according to the present invention.
  • the neobiotic fermentation product according to the present invention is characterized in that it comprises beta glucan particles of 0.2 um or less.
  • New biotic fermentation products according to the present invention can be added to a variety of food, such foods, such as meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice creams, including Products, soups, beverages, teas, drinks, alcoholic beverages, powder formulations and vitamin complexes, but is not limited thereto.
  • foods such as meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice creams, including Products, soups, beverages, teas, drinks, alcoholic beverages, powder formulations and vitamin complexes, but is not limited thereto.
  • the method for producing a neobiotic fermentation product according to the present invention is a new biotic fermentation product prepared by mixing soybean and oats as a probiotic nutrient source and using prebiotics milled with low-speed millstone. Is less than 0.2 um, including beta glucan particles that are stable to temperature and acid can be developed as a health food that can be expected to maintain the effect of strengthening the body, strengthening immunity, preventing cancer, and adjuvant treatment of cancer.
  • Figure 1 shows the beta glucan detection results for the neobiotic fermentation products according to the present invention.
  • beans and oats were mixed at a weight ratio of 1: 2, and other foreign matter such as stones, soil, and the like were removed with a stoneware and the soil and dust were washed with water.
  • the washed beans and oats were mixed at a ratio of 150 to 250 parts by weight of oats per 100 parts by weight of beans, immersed in water, held at 10 ° C. for 18 hours, and then heated to 90 ° C. and maintained for 30 minutes.
  • the immersion water was removed from the immersed soybean and oat mixture, and water per 100 parts by weight of the immersed soybean and oat mixture was mixed at a ratio of 1: 3 and then crushed through a milling means rotating at a low speed of 30 RPM or less.
  • Oligosaccharides were added to the ground soybean and oat mixtures, followed by primary sterilization at a temperature of 80 ° C. or higher, followed by fermentation to contain 5 ⁇ 10 8 or more lactic acid bacteria per ml, followed by inoculation of the fermented mixed lactic acid culture medium and 80 ° C. It fermented for 6 hours or more at the above temperature.
  • Bifidobacterium long gum SPM 1205, Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus SL4 were inoculated and fermented to prepare a mixed lactic acid bacteria culture solution.
  • Bifidobacterium longum SPM1205 is a novel microorganism isolated from Koreans. It is characterized by activating intestinal function and enhancing immune function, and deposited by Sahmyook University (Accession No .: KCTC 10630BP), 2004 It was filed on August 12, 2006 and registered on April 7, 2006 (registration number 05680).
  • the fermentation product was separated by centrifugation. A preservative was added to the separated fermentation product, and sterilized by tertiary sterilization at a temperature of 80 ° C. or higher to prepare a synbiotic fermentation product.
  • a synbiotic fermentation product was prepared in the same manner as in Example 1 except that only oats were used.
  • the beta glucan content and the protein content of the fermentation products prepared in Examples 1 and 2 were measured and the results are shown in Table 1 below. Quantitative analysis was performed according to protocol using Enzymatic Yeast Beta-Glucan Kit Assay Kit from Megazyme (Ireland).
  • A is a D-glucose standard solution
  • B is distilled water
  • C is an extract
  • D is a supernatant centrifuged
  • E is filtered after filtering the extract with a 0.45 um filter
  • F is a 0.2 um extract
  • G shows the detection result about the extract extracted after sterilization.
  • the method for producing a neobiotic fermentation product according to the present invention is a new biotic fermentation product prepared by mixing soybean and oats as a probiotic nutrient source and using prebiotics milled with low-speed millstone. Is less than 0.2 um, including beta glucan particles that are stable to temperature and acid can be developed as a health food that can be expected to maintain the effect of strengthening the body, strengthening immunity, preventing cancer, and adjuvant treatment of cancer.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The present invention relates to a method for preparing products of synbiotic fermentation, and products of synbiotic fermentation prepared thereby and, more specifically, to products of synbiotic fermentation prepared by inoculating a mixture of beans and oats with a culture liquid of mixed lactic acid bacteria so as to ferment the same, and grinding with a low speed millstone. According to the present invention, the method for preparing products of synbiotic fermentation uses, as a source of nutrients for probiotics, prebiotics in which beans and oats are mixed and ground with a low speed millstone such that the prepared products of synbiotic fermentation contain β-glucan particles, which have a water soluble colloid form and a size of 0.2 μm or less and are stable with respect to temperature and acid, thereby enabling the products of synbiotic fermentation to be developed into health food from which effects of maintaining health, strengthening immunity, preventing cancer and providing an auxiliary treatment for cancer can be expected.

Description

신바이오틱 발효 산물의 제조 방법 및 이에 의하여 제조된 신바이오틱 발효산물Method for producing a synbiotic fermentation product and a synbitic fermentation product produced thereby
본 발명은 신바이오틱 발효 산물의 제조 방법 및 이에 의하여 제조된 신바이오틱 발효 산물에 관한 것으로서, 더욱 상세하게는 혼합 유산균 배양액을 콩과 귀리의 혼합물에 접종하여 발효시키고, 저속 맷돌로 분쇄하여 신바이오틱 발효 산물에 관한 것이다.The present invention relates to a method for producing a new biobiotic fermentation product and a new biobiotic fermentation product produced thereby, and more particularly, inoculated and fermented with a mixture of soybean and oat mixed lactobacillus broth, It relates to a biotic fermentation product.
프로바이오틱스(probiotics)란 인간이나 동물 등 숙주의 건강에 유익한 효과를 나타내는 살아있는 미생물 또는 그 성분을 나타내는 용어로서, 이를 섭취하는 숙주에게 장내 세균들의 균형을 맞추는 등 유익함을 제공하는 것으로 알려져 있다.일반적으로 프로바이오틱스는 유산균이나 비피더스균과 같은 유익균 및 이스트의 범위를 포함하며, 그 중 락토바실러스(Lactobacillus), 락토코커스(Lactococcus), 비피도박테리아(Bifidobacteria), 스트렙토코커스(Streptococcus) 등의 속(genus)에 속하는 유산균들이 많이 연구되고 사용되고 있다.Probiotics is a term used to describe living microorganisms or components thereof that have a beneficial effect on the health of a host, such as humans or animals, and is known to provide the host that consumes them, such as balancing intestinal bacteria. Probiotics include a range of beneficial bacteria and yeasts, such as lactic acid bacteria and bifidus, among which genus, such as Lactobacillus, Lactococcus, Bifidobacteria, Streptococcus, etc. Lactic acid bacteria belong to a lot of research and use.
유산균(LAB, lactic acid bacteria)은 GRAS(generally recognized as safe)로서 오랜 역사를 두고 각종 발효 식품을 만드는 데에 활용되어 왔다. 유산균은 유당(lactose)을 비롯한 각종 당들을 기질로 이용하여 이를 유산(lactic acid)으로 전환시키고, 이러한 과정을 통해 식품에 신맛을 부여하고 pH를 낮추어 줌으로써 해로운 미생물의 성장을 억제하기도 한다. 유산균은 항균 효과뿐만 아니라 숙주의 장내 균총(microflora)을 조절하여 각종 장 질환을 억제하고 면역력을 증강시키는 등 여러 측면에서 인간에 유익한 효과를 나타내기 때문에, 유산균을 다양한 식품 소재로 개발하기 위한 관심이 높다.Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) and have been used to make various fermented foods with a long history. Lactobacillus uses lactose and other sugars as substrates to convert it into lactic acid, which in turn inhibits the growth of harmful microorganisms by adding acidity to foods and lowering pH. Because lactic acid bacteria have beneficial effects on humans in various aspects, such as controlling the intestinal flora of the host and suppressing various intestinal diseases and enhancing immunity, lactic acid bacteria have interest in developing various food materials. high.
유산균은 대표적인 프로바이오틱스로서 발효유 제품을 중심으로 각종 발효 식품, 장류, 의약품, 가축의 사료 첨가제 등에 이르기까지 인류 생활에 광범위하게 활용되고 있다. 최근에는 유산균의 영양적인 효과와 더불어 숙주의 장내에서 유산균의 다양한 건강 기능성을 강조한 연구들이 많이 이루어지고 있다.Lactic acid bacteria are representative probiotics and are widely used in human life ranging from fermented milk products to various fermented foods, enteric foods, pharmaceuticals, and feed additives of livestock. Recently, many studies have been conducted to emphasize the nutritional effects of lactic acid bacteria and the various health functions of lactic acid bacteria in the host intestine.
이러한 유산균의 생체 내 활성을 증가시키기 위하여, 생균에 해당하는 프로바이오틱스와, 이들의 영양원이 되는 프리바이오틱스(prebiotics)를 혼합한 신바이오틱스(synbiotics)에 대한 연구가 이루어져 왔다. 그러나, 종래의 신바이오틱스에 사용되는 프리바이오틱스는 숙주의 소화 기관에서 상당한 소화가 진행되어 프로바이오틱스의 영양 공급원으로서 효율적으로 작용하지 못하는 문제가 있었고, 또한 프리바이오틱스의 종 특이성이 부족하여 특정한 유산균의 활성을 증가시키고자 할 때에 효율적이지 못한 문제가 있었다.In order to increase the in vivo activity of such lactic acid bacteria, research has been made on synbiotics mixed with probiotics corresponding to live bacteria and prebiotics which are their nutrient sources. However, the prebiotics used in the conventional neobiotics had a problem that the digestive organs of the host have undergone a significant digestion and thus do not function effectively as a nutritional source of probiotics. There was an inefficient problem when trying to increase the activity of.
베타글루칸은 포도당 분자가 연결된 탄수화물 고분자 다당으로서 버섯류, 효모세포벽, 곡류 등에 존재하는 면역 증강과 항암효과가 있는 물질로 알려져 있으며 1940년대 효모의 세포벽에서 비특이적 면역반응에 관여하는 물질로 처음 발견되었다. 베타글루칸은 다당류의 일종으로서 효모의 세포벽을 구성하는 물질 중 하나인 β-글루칸(glucan)은 글루코스로 구성된 단순다당류(homopolysaccharide)의 일종으로, 효모의 세포벽 중 inner layer에 존재한다. Beta-glucan is a carbohydrate polymer polysaccharide linked to glucose molecules and is known to have immune-enhancing and anti-cancer effects in mushrooms, yeast cell walls, and grains. It was first discovered in the 1940s as a substance involved in nonspecific immune responses in the cell walls of yeast. Beta-glucan is a type of polysaccharide and one of the substances constituting the cell wall of yeast, β-glucan is a type of homopolysaccharide composed of glucose and is present in the inner layer of the cell wall of yeast.
인간의 정상적인 세포조직의 면역기능을 활성화시켜 암세포의 증식과 재발을 억제하고 면역세포의 기능을 활발하게 하는 인터루킨(interleukin), 인터페론(interferon)의 생성을 촉진시킨다. 활성 베타글루칸은 암세포가 있는 체내로 들어가 사이토카인(Cytokine)을 생산시킴으로써 면역 세포인 T세포와 B세포의 활동을 지원하여 세포조직의 면역기능을 활성화 시켜주는 역할을 한다. It activates the immune function of normal human tissues, inhibits the proliferation and recurrence of cancer cells and promotes the production of interleukin and interferon, which activate immune cells. Activated beta glucan enters the body where cancer cells are located and produces cytokines (Cytokine) to support the activity of immune cells, T cells and B cells, thereby activating the immune function of cellular tissues.
베타글루칸은 포도당이 -1,3 결합의 backbone으로 이루어진 구조가 가장 널리 알려져 있고 구조에 따라 결합의 차이가 나타날 수 있는데, 이러한 결합의 차이는 대사 및 전반적인 활성과 밀접한 관련이 있다. 그러므로 결합 구조가 상이한 베타글루칸들은 활성의 종류 또는 그 정도에도 차이가 있을 수 있다. 현재 국내에서 생산하는 베타글루칸은 미생물이 생산하는 세포 외 다당으로서 대형발효조를 이용하여 대량생산되고 있으며 생산된 베타글루칸은 포도당이 베타 1,3-결합으로 이루어진 고분자이며 물에 불용성이다. 생리활성을 가지면서 다양한 소재로 활용하기 위해서는 고분자 베타글루칸을 수용성 베타글루칸으로 전환이 요구되고 있다. 이러한 생리활성을 가지면서 다양한 소재로 활용하기 위해서 고분자 베타글루칸을 수용성 베타글루칸으로 전환하는 기술이 개발되고 있으며, 이와 같이 수용화하는 방법으로 카르복시 메틸화하는 방법, 술폰화하는 방법, 올리고당화하는 방법이 제시되고 있다.Beta-glucan is the most widely known structure consisting of a backbone of glucose -1,3 bonds, and the difference in binding may appear depending on the structure, the difference is closely related to metabolism and overall activity. Therefore, beta glucans having different binding structures may be different in kind or extent of activity. Currently, beta glucan produced in Korea is an extracellular polysaccharide produced by microorganisms and is being mass-produced using a large fermentation tank. The produced beta glucan is a polymer composed of beta 1,3-linked glucose and is insoluble in water. It is required to convert the polymer beta glucan to water-soluble beta glucan in order to have a biological activity and use it in various materials. In order to utilize these materials with various physiological activities, a technology for converting a polymer beta glucan into a water-soluble beta glucan has been developed.As such a method of solubilization, a method of carboxymethylation, a sulfonation method, and an oligosaccharide method Is being presented.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 흡수가 용이한 베타글루칸을 포함하는 프로바이오틱스와, 이들의 영양원으로서 프리바이오틱스(prebiotics)를 혼합한 신바이오틱스(synbiotics) 발효 산물의 제조 방법을 제공하는 것을 목적으로 한다.The present invention provides a method for producing a synbiotics fermentation product of probiotics containing beta glucan easy to absorb, and prebiotics as a nutrient source thereof in order to solve the problems of the prior art as described above. The purpose is to provide.
본 발명은 또한, 본 발명에 의하여 제조된 신바이오틱스(synbiotics) 발효 산물을 제공하는 것을 목적으로 한다. The present invention also aims to provide a synbiotics fermentation product produced by the present invention.
본 발명은 상기와 같은 과제를 해결하기 위해 The present invention to solve the above problems
콩과 귀리를 세척하는 단계; Washing the beans and oats;
상기 세척된 콩과 귀리를 콩 100 중량부당 귀리 150 내지 250 중량부의 비율로 혼합하고, 물에 침지시킨 후, 10℃ 내지 25℃ 에서 10시간 이상 유지시키는 단계; Mixing the washed soybeans and oats in a ratio of 150 to 250 parts by weight of oats per 100 parts by weight of beans, immersed in water, and then maintained at 10 ° C to 25 ° C for at least 10 hours;
물의 온도를 80 ℃ 이상으로 올리고 30 분 내지 1시간 동안 유지시키는 단계; Raising the temperature of the water to at least 80 ° C. and maintaining it for 30 minutes to 1 hour;
상기 콩과 귀리 혼합물 100 중량부당 용수를 1:3 의 비율로 혼합한 후 분쇄시키는 단계; Mixing and grinding water per 100 parts by weight of the soybean and oat mixture in a ratio of 1: 3;
올리고당을 첨가하는 단계; Adding oligosaccharides;
80 ℃ 이상의 온도를 유지하여 1차 살균하는 단계; First sterilizing at a temperature of 80 ° C. or higher;
혼합 유산균 배양액을 접종시키고 80 ℃ 이상의 온도에서 6시간 이상 발효시키는 단계; Inoculating the mixed lactic acid bacteria culture medium and fermenting at least 80 ° C. for 6 hours;
85 ℃ 이상의 온도를 유지하여 2차 살균하는 단계; Secondary sterilization by maintaining a temperature of 85 ° C. or higher;
원심분리에 의해 발효물을 분리하는 단계; Separating the fermentation by centrifugation;
분리된 발효물에 보전제를 첨가하는 단계; 및Adding a preservative to the separated fermentation; And
80 ℃ 이상의 온도를 유지하여 3차 살균하는 단계; 를 포함하는 신바이오틱 발효 산물의 제조 방법을 제공한다. Tertiary sterilization by maintaining a temperature of 80 ° C. or higher; It provides a method for producing a new biotic fermentation product comprising a.
본 발명에 의한 신바이오틱 발효 산물의 제조 방법에 있어서, 상기 혼합 유산균 배양액은 비피도박테리움 롱검 SPM 1205(수탁번호 KCTC 10630BP), 락토바실러스 플란타룸 KCTC 1048 및 페디오코커스 펜토사세우스 CBT SL4 배양액을 각각 동일 부피비로 혼합한 것을 특징으로 한다. In the method for producing a neobiotic fermentation product according to the present invention, the mixed lactic acid bacteria culture medium is Bifidobacterium long gum SPM 1205 (Accession No. KCTC 10630BP), Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus CBT Each of the SL4 cultures is characterized by mixing in the same volume ratio.
본 발명에 의한 신바이오틱 발효 산물의 제조 방법에 있어서, 상기 혼합 유산균 배양액은 1ml 당 5×108 이상의 유산균을 포함하는 것을 특징으로 한다. In the method for producing a neobiotic fermentation product according to the present invention, the mixed lactic acid bacteria culture medium is characterized in that it contains lactic acid bacteria of 5 × 10 8 or more per ml.
본 발명에 의한 신바이오틱 발효 산물의 제조 방법에 있어서, 상기 분쇄시키는 단계에서는 30 RPM의 저속으로 회전하는 맷돌 수단을 통해 분쇄시키는 것을 특징으로 한다. In the method for producing a new biobiotic fermentation product according to the present invention, the grinding step is characterized in that the grinding through a milling means rotating at a low speed of 30 RPM.
본 발명에 의한 신바이오틱 발효 산물의 제조 방법에 있어서, 상기 올리고당은 상기 콩과 귀리 혼합물 100 중량부당 1 내지 20 중량부의 비율로 첨가하는 것을 특징으로 한다. In the method for producing a synbiotic fermentation product according to the present invention, the oligosaccharide is characterized in that the addition of 1 to 20 parts by weight per 100 parts by weight of the soybean and oat mixture.
본 발명에 의한 신바이오틱 발효 산물의 제조 방법에 있어서, 상기 보전제는 자몽종자 추출액인 것을 특징으로 한다. In the method for producing a new biotic fermentation product according to the present invention, the preservative is characterized in that the grapefruit seed extract.
본 발명은 또한, 본 발명에 의한 신바이오틱 발효 산물의 제조 방법에 의하여 제조된 신바이오틱 발효 산물을 제공한다. The present invention also provides a new biotic fermentation product prepared by the method for producing a new biotic fermentation product according to the present invention.
본 발명에 의한 신바이오틱 발효 산물은 0.2 um 이하의 베타글루칸 입자를 포함하는 것을 특징으로 한다. The neobiotic fermentation product according to the present invention is characterized in that it comprises beta glucan particles of 0.2 um or less.
본 발명에 의한 신바이오틱 발효 산물은 다양한 식품에 첨가될 수 있으며, 이러한 식품으로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스 크림류를 포함한 낙농제품, 스프, 음료수, 차, 드링크제, 알콜 음료, 파우더 제제 및 비타민 복합제일 수 있으나 여기에 한정되는 것은 아니다. New biotic fermentation products according to the present invention can be added to a variety of food, such foods, such as meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice creams, including Products, soups, beverages, teas, drinks, alcoholic beverages, powder formulations and vitamin complexes, but is not limited thereto.
본 발명에 의한 신바이오틱 발효 산물의 제조 방법은 프로바이오틱스의 영양원으로서 콩과 귀리를 혼합하고 저속 맷돌로 분쇄한 프리바이오틱스(prebiotics)를 사용함으로써 제조된 신바이오틱 발효 산물은 수용성 콜로이드 형태의 크기가 0.2 um 이하이고, 온도와 산에 안정한 베타글루칸 입자를 포함하여 강 유지, 면역강화, 암의 예방 및 암의 보조 치료 효과를 기대할 수 있는 건강식품으로 개발될 수 있다. The method for producing a neobiotic fermentation product according to the present invention is a new biotic fermentation product prepared by mixing soybean and oats as a probiotic nutrient source and using prebiotics milled with low-speed millstone. Is less than 0.2 um, including beta glucan particles that are stable to temperature and acid can be developed as a health food that can be expected to maintain the effect of strengthening the body, strengthening immunity, preventing cancer, and adjuvant treatment of cancer.
도 1은 본 발명에 의한 신바이오틱 발효 산물에 대한 베타글루칸 검출 결과를 나타낸다. Figure 1 shows the beta glucan detection results for the neobiotic fermentation products according to the present invention.
이하에서는 본 발명을 실시예에 의하여 더욱 상세히 설명한다. 그러나, 본 발명이 이하의 실시예에 의하여 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited by the following examples.
<실시예 1> 신바이오틱 발효 산물의 제조 Example 1 Preparation of a New Biotic Fermentation Product
먼저 콩과 귀리를 1:2 의 중량비로 혼합하고, 존해 있는 돌과 흙 등 기타 이물질을 석발기로 제거한 후 흙과 먼지 등을 물로 세척하였다. First, beans and oats were mixed at a weight ratio of 1: 2, and other foreign matter such as stones, soil, and the like were removed with a stoneware and the soil and dust were washed with water.
상기 세척된 콩과 귀리를 콩 100 중량부당 귀리 150 내지 250 중량부의 비율로 혼합하고, 물에 침지시킨 후, 10℃ 에서 18 시간 유지시킨 후 물의 온도를 90 ℃ 로 올리고 30 분 동안 유지시켰다. The washed beans and oats were mixed at a ratio of 150 to 250 parts by weight of oats per 100 parts by weight of beans, immersed in water, held at 10 ° C. for 18 hours, and then heated to 90 ° C. and maintained for 30 minutes.
상기 침지된 콩과 귀리 혼합물에서 침지수를 제거하고, 침지된 콩과 귀리 혼합물 100 중량부당 용수를 1:3 의 비율로 혼합한 후 30RPM 이하의 저속으로 회전하는 맷돌 수단을 통해 분쇄시켰다. The immersion water was removed from the immersed soybean and oat mixture, and water per 100 parts by weight of the immersed soybean and oat mixture was mixed at a ratio of 1: 3 and then crushed through a milling means rotating at a low speed of 30 RPM or less.
분쇄된 콩과 귀리 혼합물에 올리고당을 첨가하고, 80 ℃ 이상의 온도를 유지하여 1차 살균한 후, 1ml 당 5×108 이상의 유산균을 포함하도록 발효시킨 후, 발효된 혼합 유산균 배양액을 접종시키고 80 ℃ 이상의 온도에서 6시간 이상 발효시켰다. Oligosaccharides were added to the ground soybean and oat mixtures, followed by primary sterilization at a temperature of 80 ° C. or higher, followed by fermentation to contain 5 × 10 8 or more lactic acid bacteria per ml, followed by inoculation of the fermented mixed lactic acid culture medium and 80 ° C. It fermented for 6 hours or more at the above temperature.
비피도박테리움 롱검 SPM 1205, 락토바실러스 플란타룸 KCTC 1048 및 페디오코커스 펜토사세우스 SL4 를 동일 부피비로 혼합한 혼합유산균을 접종하여 발효시켜서 혼합 유산균 배양액을 제조하였다. 비피도박테리움 롱검(Bifidobacterium longum) SPM1205는 한국인으로부터 분리 동정한 신규한 미생물로서, 장기능 활성화 및 면역기능 강화작용을 하는 특징을 나타내며, 삼육대학교에 의해 기탁되고(수탁번호: KCTC 10630BP), 2004년 8월 12일 출원되어 2006년 4월 7일 등록(등록번호 05680)되었다.Bifidobacterium long gum SPM 1205, Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus SL4 were inoculated and fermented to prepare a mixed lactic acid bacteria culture solution. Bifidobacterium longum SPM1205 is a novel microorganism isolated from Koreans. It is characterized by activating intestinal function and enhancing immune function, and deposited by Sahmyook University (Accession No .: KCTC 10630BP), 2004 It was filed on August 12, 2006 and registered on April 7, 2006 (registration number 05680).
85 ℃ 를 유지하여 2차 살균한 후, 원심분리에 의해 발효물을 분리하였다. 분리된 발효물에 보전제를 첨가하고, 80 ℃ 이상의 온도를 유지하여 3차 살균하여 신바이오틱 발효 산물을 제조하였다. After sterilization at 85 ° C., the fermentation product was separated by centrifugation. A preservative was added to the separated fermentation product, and sterilized by tertiary sterilization at a temperature of 80 ° C. or higher to prepare a synbiotic fermentation product.
<실시예 2> 신바이오틱 발효 산물의 제조Example 2 Preparation of a New Biotic Fermentation Product
귀리만을 사용한 것을 제외하고는 상기 실시예 1과 동일하게 하여 신바이오틱 발효 산물을 제조하였다. A synbiotic fermentation product was prepared in the same manner as in Example 1 except that only oats were used.
<실험예> 베타글루칸 검출Experimental Example Detection of Beta Glucan
상기 실시예 1 및 실시예 2 에서 제조된 발효 산물에 대해 베타글루칸 함량 및 단백질 함량을 측정하고 그 결과를 아래 표 1에 나타내었다. 정량분석은 Megazyme 사(Ireland)의 Enzymatic Yeast Beta-Glucan Kit Assay Kit을 이용하여 protocol 대로 분석하였다.The beta glucan content and the protein content of the fermentation products prepared in Examples 1 and 2 were measured and the results are shown in Table 1 below. Quantitative analysis was performed according to protocol using Enzymatic Yeast Beta-Glucan Kit Assay Kit from Megazyme (Ireland).
Final productsFinal products PHPH 비중importance 점도(20℃)Viscosity (20 ℃) Beta-GlucanBeta-Glucan ProteinProtein
실시예 1Example 1 4.34.3 1.0181.018 1,620 cPs1,620 cPs 1,200 mg/L1,200 mg / L 3.6613.661
실시예 2Example 2 4.274.27 1.0121.012 1,650 cPs1,650 cPs 1,500 mg/L1,500 mg / L 2.9392.939
<실험예> 베타글루칸 검출 Experimental Example Detection of Beta Glucan
상기 실시예 1에서 제조된 신바이오틱 발효 산물에 대해서 0.2 μm pore size 의 필터로 필터링한 결과를 도 1에 나타내었다. The result of filtering the biobiotic fermentation product prepared in Example 1 with a filter having a 0.2 μm pore size is shown in FIG. 1.
도 1에서 A는 D-글루코오스 표준 용액, B 는 증류수, C 는 추출액, D 는 원심분리된 상층액, E 는 추출액을 0.45 um 크기의 필터로 필터링한 후 검출, F 는 추출액을 0.2 um 크기의 필터로 필터링한 후 검출한 결과, G 는 멸균 후 추출한 추출액에 대한 검출 결과를 나타낸다. In Figure 1, A is a D-glucose standard solution, B is distilled water, C is an extract, D is a supernatant centrifuged, E is filtered after filtering the extract with a 0.45 um filter, F is a 0.2 um extract As a result of detection after filtering with a filter, G shows the detection result about the extract extracted after sterilization.
도 1에서 C, D, E, F 및 G 에서 모두 A 와 동일한 결과를 나타내어, 본 발명의 실시예에서 제조된 신바이오틱 발효 산물이 D-글루코오스 표준 용액과 동일한 입자임을 알 수 있다. In Figure 1, C, D, E, F and G all show the same results as A, it can be seen that the synbiotic fermentation products prepared in the examples of the present invention are the same particles as the D-glucose standard solution.
본 발명에 의한 신바이오틱 발효 산물의 제조 방법은 프로바이오틱스의 영양원으로서 콩과 귀리를 혼합하고 저속 맷돌로 분쇄한 프리바이오틱스(prebiotics)를 사용함으로써 제조된 신바이오틱 발효 산물은 수용성 콜로이드 형태의 크기가 0.2 um 이하이고, 온도와 산에 안정한 베타글루칸 입자를 포함하여 강 유지, 면역강화, 암의 예방 및 암의 보조 치료 효과를 기대할 수 있는 건강식품으로 개발될 수 있다.The method for producing a neobiotic fermentation product according to the present invention is a new biotic fermentation product prepared by mixing soybean and oats as a probiotic nutrient source and using prebiotics milled with low-speed millstone. Is less than 0.2 um, including beta glucan particles that are stable to temperature and acid can be developed as a health food that can be expected to maintain the effect of strengthening the body, strengthening immunity, preventing cancer, and adjuvant treatment of cancer.

Claims (9)

  1. 콩과 귀리를 세척하는 단계; Washing the beans and oats;
    상기 세척된 콩과 귀리를 콩 100 중량부당 귀리 150 내지 250 중량부의 비율로 혼합하고, 물에 침지시킨 후, 10℃ 내지 25℃ 에서 10시간 이상 유지시키는 단계; Mixing the washed soybeans and oats in a ratio of 150 to 250 parts by weight of oats per 100 parts by weight of beans, immersed in water, and then maintained at 10 ° C to 25 ° C for at least 10 hours;
    물의 온도를 80 ℃ 이상으로 올리고 30 분 내지 1시간 동안 유지시키는 단계; Raising the temperature of the water to at least 80 ° C. and maintaining it for 30 minutes to 1 hour;
    상기 콩과 귀리 혼합물 100 중량부당 용수를 1:3 의 비율로 혼합한 후 분쇄시키는 단계; Mixing and grinding water per 100 parts by weight of the soybean and oat mixture in a ratio of 1: 3;
    올리고당을 첨가하는 단계; Adding oligosaccharides;
    80 ℃ 이상의 온도를 유지하여 1차 살균하는 단계; First sterilizing at a temperature of 80 ° C. or higher;
    혼합 유산균 배양액을 접종시키고 80 ℃ 이상의 온도에서 6시간 이상 발효시키는 단계; Inoculating the mixed lactic acid bacteria culture medium and fermenting at least 80 ° C. for 6 hours;
    85 ℃ 이상의 온도를 유지하여 2차 살균하는 단계; Secondary sterilization by maintaining a temperature of 85 ° C. or higher;
    원심분리에 의해 발효물을 분리하는 단계; Separating the fermentation by centrifugation;
    분리된 발효물에 보전제를 첨가하는 단계; 및Adding a preservative to the separated fermentation; And
    80 ℃ 이상의 온도를 유지하여 3차 살균하는 단계; 를 포함하는 Tertiary sterilization by maintaining a temperature of 80 ° C. or higher; Containing
    신바이오틱 발효 산물의 제조 방법 Method of Preparation of Neobiotic Fermentation Products
  2. 제 1 항에 있어서, The method of claim 1,
    상기 혼합 유산균 배양액은 비피도박테리움 롱검 SPM 1205(수탁번호 KCTC 10630BP), 락토바실러스 플란타룸 KCTC 1048 및 페디오코커스 펜토사세우스 CBT SL4 배양액을 각각 동일 부피비로 혼합한 것인 The mixed lactic acid bacteria culture medium is mixed with Bifidobacterium long gum SPM 1205 (Accession No. KCTC 10630BP), Lactobacillus plantarum KCTC 1048 and Pediococcus pentosaceus CBT SL4 culture in the same volume ratio
    신바이오틱 발효 산물의 제조 방법Method of Preparation of Neobiotic Fermentation Products
  3. 제 1 항에 있어서, The method of claim 1,
    상기 혼합 유산균 배양액은 1ml 당 5×108 이상의 유산균을 포함하는 것인 The mixed lactic acid bacteria culture medium will contain more than 5 × 10 8 lactic acid bacteria per 1ml
    신바이오틱 발효 산물의 제조 방법Method of Preparation of Neobiotic Fermentation Products
  4. 제 1 항에 있어서, The method of claim 1,
    상기 분쇄시키는 단계에서는 30 RPM 이하의 저속으로 회전하는 맷돌 수단을 통해 분쇄시키는 것인 In the pulverizing step is to crush through a milling means rotating at a low speed of less than 30 RPM
    신바이오틱 발효 산물의 제조 방법Method of Preparation of Neobiotic Fermentation Products
  5. 제 1 항에 있어서, The method of claim 1,
    상기 올리고당은 상기 콩과 귀리 혼합물 100 중량부당 1 내지 20 중량부의 비율로 첨가하는 것인The oligosaccharide is added in a ratio of 1 to 20 parts by weight per 100 parts by weight of the bean and oat mixture
    신바이오틱 발효 산물의 제조 방법Method of Preparation of Neobiotic Fermentation Products
  6. 제 1 항에 있어서, The method of claim 1,
    상기 보전제는 자몽종자 추출액인 것인 The preservative is grapefruit seed extract
    신바이오틱 발효 산물의 제조 방법Method of Preparation of Neobiotic Fermentation Products
  7. 제 1 항 내지 제 6 항 중 어느 한 항의 제조 방법에 의하여 제조된Prepared by the process according to any one of claims 1 to 6.
    신바이오틱 발효 산물Neobiotic Fermentation Products
  8. 제 7 항에 있어서, The method of claim 7, wherein
    상기 신바이오틱 발효 산물은 0.2 um 이하의 베타글루칸 입자를 포함하는 것인 The neobiotic fermentation product comprises beta glucan particles of less than 0.2 um
    신바이오틱 발효 산물Neobiotic Fermentation Products
  9. 제 7 항에 있어서, The method of claim 7, wherein
    상기 신바이오틱 발효 산물은 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스 크림류를 포함한 낙농제품, 스프, 음료수, 차, 드링크제, 알콜 음료, 파우더 제제 및 비타민 복합제인 것인The biobiotic fermentation products are meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products, including ice cream, soups, beverages, tea, drinks, alcoholic beverages, powder formulations And vitamin complexes
    신바이오틱 발효 산물Neobiotic Fermentation Products
PCT/KR2016/007146 2015-07-01 2016-07-01 Method for preparing products of synbiotic fermentation, and products of synbiotic fermentation prepared thereby WO2017003263A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201680050533.8A CN107920575A (en) 2015-07-01 2016-07-01 A kind of manufacture method of Synbiotics tunning and the Synbiotics tunning thus manufactured

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR20150093978 2015-07-01
KR10-2015-0093978 2015-07-01

Publications (1)

Publication Number Publication Date
WO2017003263A1 true WO2017003263A1 (en) 2017-01-05

Family

ID=57608745

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2016/007146 WO2017003263A1 (en) 2015-07-01 2016-07-01 Method for preparing products of synbiotic fermentation, and products of synbiotic fermentation prepared thereby

Country Status (3)

Country Link
KR (1) KR101805863B1 (en)
CN (1) CN107920575A (en)
WO (1) WO2017003263A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102260320B1 (en) 2017-07-31 2021-06-04 (주)진바이오텍 Synbiotic composition comprising lactulose and probiotic
KR20200035615A (en) 2018-09-27 2020-04-06 충북대학교 산학협력단 Synbiotic composition Using nonsoluble grains and Method for Manufacturing the Same
KR102098808B1 (en) 2018-12-24 2020-04-16 비타민하우스(주) Composition of synbiotics for suppressing constipation and diarrhea induction comprising Lactobacillus plantarum VH13 and Undaria pinnatifida Sporophyll hot-water extract
KR102227703B1 (en) * 2019-04-01 2021-03-15 오창원 A method for producing a plant lactic acid bacterium stock solution and a method for producing a botanical lactic acid bacterium stock solution prepared by the method for producing a plant lactic acid bacterium and a method for producing a plant lactic
KR20210063146A (en) 2019-11-22 2021-06-01 충북대학교 산학협력단 Composition for antioxidant activation and anti-inflammatory comprising mixed grains and lactic acid bacteria
KR102559441B1 (en) * 2021-01-29 2023-07-24 이상만 Method for producing beta-glucan-containing protein chocolate balls
CN114304513A (en) * 2022-02-11 2022-04-12 仙婷(广州)科技研发有限公司 Oral composite strain fermentation product and application thereof
WO2024071954A1 (en) * 2022-09-29 2024-04-04 클립스비엔씨 주식회사 Adjuvant composition comprising oat-derived β-glucan as active ingredient

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060001656A (en) * 2004-06-30 2006-01-06 <주>정식품 Process for preparing soybean-fermented drink
US20100028489A1 (en) * 2006-10-06 2010-02-04 Delgado Domingos Antunes Malca Pre-fermented symbiotic matrix based on a cereal suspension with encapsulated probiotics, manufacture process and corresponding utilization
JP2010514428A (en) * 2006-12-25 2010-05-06 ヴェル・アールダブリュー・リミテッド Probiotic oat-based food and production method thereof
CN101938914A (en) * 2008-02-14 2011-01-05 大麦燕麦株式会社 Method for producing fermented product using natural material, and food or medicine containing fermented product made from same
KR101022797B1 (en) * 2010-06-30 2011-03-17 삼육대학교산학협력단 Manufacturing method of soybean yogurt by using sotbean milk and the mixture of lactic acid bacteria, and soybean yogurt made by the same
KR20120107106A (en) * 2009-12-22 2012-09-28 프로비 아베 Non-fermented compositions comprising a cereal based fraction and a probiotic and uses thereof
KR101355266B1 (en) * 2005-02-15 2014-02-06 배리 알 골딘 A food containing a probiotic and an isolated beta­glucan and methods of use thereof
KR101458556B1 (en) * 2012-01-20 2014-11-05 부산대학교 산학협력단 Fermentation products of probiotic mixed cultures and functional health foods, medicinal composition including the same

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1629732A1 (en) * 2004-08-27 2006-03-01 Purac Biochem BV Composition for inactivating yeasts or molds in soft drinks
CN101057610B (en) * 2007-05-20 2010-05-19 山西金绿禾燕麦研究所 Preparation technology for oats biological fermented milk

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060001656A (en) * 2004-06-30 2006-01-06 <주>정식품 Process for preparing soybean-fermented drink
KR101355266B1 (en) * 2005-02-15 2014-02-06 배리 알 골딘 A food containing a probiotic and an isolated beta­glucan and methods of use thereof
US20100028489A1 (en) * 2006-10-06 2010-02-04 Delgado Domingos Antunes Malca Pre-fermented symbiotic matrix based on a cereal suspension with encapsulated probiotics, manufacture process and corresponding utilization
JP2010514428A (en) * 2006-12-25 2010-05-06 ヴェル・アールダブリュー・リミテッド Probiotic oat-based food and production method thereof
CN101938914A (en) * 2008-02-14 2011-01-05 大麦燕麦株式会社 Method for producing fermented product using natural material, and food or medicine containing fermented product made from same
KR20120107106A (en) * 2009-12-22 2012-09-28 프로비 아베 Non-fermented compositions comprising a cereal based fraction and a probiotic and uses thereof
KR101022797B1 (en) * 2010-06-30 2011-03-17 삼육대학교산학협력단 Manufacturing method of soybean yogurt by using sotbean milk and the mixture of lactic acid bacteria, and soybean yogurt made by the same
KR101458556B1 (en) * 2012-01-20 2014-11-05 부산대학교 산학협력단 Fermentation products of probiotic mixed cultures and functional health foods, medicinal composition including the same

Also Published As

Publication number Publication date
KR101805863B1 (en) 2017-12-07
CN107920575A (en) 2018-04-17
KR20170004897A (en) 2017-01-11

Similar Documents

Publication Publication Date Title
WO2017003263A1 (en) Method for preparing products of synbiotic fermentation, and products of synbiotic fermentation prepared thereby
CN103893214B (en) Probiotics viable bacteria powder produced by whole oat solid-state mixed fermentation and preparation method of probiotics viable bacteria powder
US20110117629A1 (en) Lactobacillus plantarum bb9 capable of adhering to gastrointestinal tract and cholesterol removal
CN105146614A (en) Functional Chinese dwarf cherry seed ferment, ferment beverage and production method of ferment beverage
US11026983B2 (en) Bifidobacterium breve CBT BR3 strain for promotion of growth and nutraceutical composition for promotion of growth containing the same
CN102318806B (en) Preparation method of probiotics fermented pumpkin and carrot vegetable powder
JP6499212B2 (en) Bifidobacterium longum CBT BG7 strain for growth promotion and functional food composition for growth promotion containing the same
CN104805040B (en) A kind of bacillus subtilis formulation and preparation method and application
KR102089212B1 (en) Food including complex microbial agents and method for manufacturing thereof
KR102543494B1 (en) Novel probiotics and use thereof
CN111387506A (en) Application of lactobacillus acidophilus and composition containing lactobacillus acidophilus
JP5610472B2 (en) Novel lactic acid bacteria and novel lactic acid bacteria-containing composition
CN108795823A (en) It is a kind of improve women pregnant and lying-in women&#39;s intestinal flora probiotics cultural method and application
KR20130107940A (en) Method of producing fermented red ginseng
Ahmed et al. Hypocholesterolaemic effect of probiotic yogurt enriched with barley β-glucan in rats fed on a high-cholesterol diet
KR102082315B1 (en) Composition of prebiotics with butyryl-fructooligosaccharides
KR102097509B1 (en) Novel lactic acid bacteria and method of preparing fermented product having effect of anti-obesity and anti-diabets using the same
KR101924048B1 (en) Method for manufacturing fermentation mixture of dietary fiber and lactic acid bacteria
JP5081485B2 (en) Anticancer agent and method for producing anticancer agent
CN114107089B (en) Lactobacillus plantarum and method for extracting beta-glucan by fermentation and application thereof
KR101773369B1 (en) Sparassis crispa fermentation product having antioxidative and immunological activity, and preparing method thereof
JP2004269407A (en) Constipation ameliorant and food and beverage containing the same
KR20040019669A (en) Korean Isolate Bifidobacterium infantis PL9506 with High Nutraceutical Activity
KR100561765B1 (en) A fermentated drink from bifido and yeast, and its process
WO2015199349A1 (en) Aureobasidium pullulans ksy-0516 mutant strain producing extracellular secretion type β-1,3/1,6-glucan, and use thereof

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16818296

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16818296

Country of ref document: EP

Kind code of ref document: A1