JEJU NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
KIM, JAE HOONKR,김재훈,JUNG, SUNG JINKR,정성진,YANG, IN SOUKKR,양인석
申请号：
KR1020160114010
公开号：
KR1020180026991A
申请日:
2016.09.05
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to novel lactic acid bacteria for use in the fermentation of blueberries, and a method of preparing a fermented blueberry broth using the same. More specifically, the present invention relates to a method of preparing a fermented blueberry broth with excellent antioxidant activity by isolating novel lactic acid bacteria for use in the fermentation of blueberries from kimchi, jeotgal, or blueberry skins, and then using the lactic acid bacteria for use in the fermentation of blueberries, L. brevis (NUY 2), which has excellent acid resistance and &beta-glucosidase activity. Further, novel functional components formed in the fermented blueberry broth prepared using the novel lactic acid bacteria of the present invention, and effects thereof can be investigated to be beneficially utilized in the future in the development of various products using the same. In addition, the novel lactic acid bacteria of the present invention can be used to produce fermentation products using other berries, such as acai berries and through establishing techniques for converting blueberry processing by-products into resources, for example, production of blueberry vinegar using blueberry skins left after juicing of blueberries, the present invention may provide a synergistic effect in establishing techniques for converting the processing by-products of similarly processed crops into resources. Further, the present invention may contribute to the commercialization of other polyphenol-rich crops, for example, production of fermented blueberry tea using fermented blueberry leaves and through optimization of fermentation-related core technology, the present invention may enhance the ripple effect throughout other industries, such as production of high-quality cosmetic materials via fermentation.COPYRIGHT KIPO 2018본 발명은 신규한 블루베리 발효용 유산균, 이를 이용한 블루베리 발효액 제조방법에 관한 것이다. 보다 상세하게는 김치류, 젓갈류 또는 블루베리 박으로부터 신규한 블루베리 발효용 유산균을 분리하고, 내산성 및 베타-글루코시다제(β-glucosidase) 활성이 우수한 상기 블루베
