CUDRANIA TRICUSPIDATA LEAF EXTRACT WITH ENHANCED KAEMPFEROL FERMENTED BY LACTIC ACID BACTERIA ENTEROCOCCUS LACTIS SCL 1421 ISOLATED FROM TRADITIONAL SOYBEAN-FERMENTED FOOD农业专利-农业学术服务平台

专利权人:: SUNCHANG RESEARCH CENTER FOR FERMENTATION MICROBES(SRCM);KNU-INDUSTRY COOPERATION FOUNDATION;강원대학교산학협력단;재단법인 발효미생물산업진흥원

发明人:: CHOE, MYEON,최면,JEONG, YONG SEOB,정용섭,LEE, NAM KEUN,이남근,LEE, YU RI,이유리,JEONG, EUN JEONG,정은정,JANG, SEONG EUN,장성은,CHOE, MYEONKR,JEONG, YONG SEOBKR,LEE, NAM KEUNKR,LEE, YU RIKR,JEONG, EUN JEONGKR,JANG, SEONG EUNKR

摘要：: The present invention relates to cudrania tricuspidata leaf extract with enhanced kaempferol fermented by lactic acid bacteria enterococcus lactis SCL 1421 isolated from traditional soybean-fermented food. The cudrania tricuspidata leaf extract according to one embodiment of the present invention includes enterococcus lactis. According to the embodiment of the present invention, the cudrania tricuspidata leaf extract has antioxidative activity.본 발명은 꾸지뽕잎 발효액에 관한 것으로, 더욱 상세하게는 전통 장류 유래 발효 유산균인 엔테로코쿠스 락티스를 이용하여 캄페롤 성분이 강화된 꾸지뽕잎 발효물에 관한 것이다.