KR100866504B1 - Microorganisms for red ginseng fermentation and food composition containing fermented red ginseng - Google Patents

Abstract

A fermented red ginseng using Lactobacillus plantarum P2(microbial deposition number KCTC11391BP) and/or Lactobacillus brevis M2(microbial deposition number KCTC11390BP) is provided to increase a content of an acidic multisugar and a phenolic compound, to enhance a bioavailability of the Ginseng Radix rubra, to mass-produce a ginsenoside of which a biological activity is high and to improve activities including antidiabetic, oxygen-resistant, anti-cancer. A strain of Lactobacillus brevis M2(microbial deposition number KCTC11390BP) is separated from Ginseng Radix rubra and has a fermentation capacity of the Ginseng Radix rubra. A strain of Lactobacillus brevis M2(microbial deposition number KCTC11390BP) is separated from Lactobacillus plantarum P2(microbial deposition number KCTC11391BP) and has a fermentation capacity of the Ginseng Radix rubra.

Description

Microorganisms for fermentation of red ginseng and food composition containing fermented red ginseng}

The present invention relates to a food composition containing red ginseng fermentation microorganisms and fermented red ginseng obtained using the microorganisms as an active ingredient. More specifically, the present invention, Lactobacillus brevis ( Lactobacillus) characterized in that it is isolated from red ginseng and exhibits red ginseng fermentation ability. brevis) M2 (microbial strains and Lactobacillus Planta column of Accession No. KCTC11390BP) (Lactobacillus plantarum ) P2 (Microorganism Accession No. KCTC11391BP) and a food composition containing fermented red ginseng obtained by inoculating and culturing red ginseng selected from the group consisting of the above strains as an active ingredient.

Plants make secondary metabolites such as flavonoids, alkaloids, terpenoids, and saponins, which are thought to be made to protect themselves or to act as differentiating factors. .

That is, when pests attack the plants, the secondary metabolites that were stored are used to attack the pests to protect the plants themselves. For this reason, it has been found that plants often store secondary metabolites in the form of low-toxic glycosides (Kim Dong-hyun, (2005) Food Technology, Vol. 18, 42-51.)

Ginseng, like other plants, produces large amounts of saponins as secondary metabolites. Since these saponins are highly toxic substances, sugars are modified and stored as saponin glycosides, which are less toxic to ginseng itself. Therefore, if you use the saponin contained in ginseng as it is not active or very low.

Panax ginseng ginseng CA Meyer) is Korea's representative medicinal plant, and has been used for thousands of years for treating gastrointestinal diseases, promoting blood circulation, and enhancing vitality. (Keum YS, et al ., (2000) Cancer Lett . 150: 41-48; Shibata S (2001) J. Kor Med . Sci. 16: 28-37; Rotshteyn Y and Zito SW (2004) J. Ethnopharmacol 93: 337-344.)

This activity is known to be caused by ginsenosides, phenolic compounds, acidic polysaccharides, and flavonoids, which are the main components of ginseng (Park SN, et. al . , (1990) Kor . J. Ginseng Sci . 14: 191-199; Park KM, et al . , (2001) Planta Med . 67: 122-126; Xie JT, et al . , (2004) Pharmacol Res . 49: 113-117.)

The chemical structure of saponins is largely glycosides consisting of glycosides and aglycones. When these saponins are absorbed by the body, they are broken down by the unique microorganisms in the human intestine and absorbed into the body.

The main components of ginseng are ginsenosides, which are saponins, and ginsenosides Rb1, Rb2, and Rc, which are protopanaxadiols, and ginsenosides Re, Rg1, and Rf, which are prototypes, are known. When these components are administered orally, they are metabolized by the intestinal bacteria and converted into compounds such as compound K, which shows strong cancer cell toxicity and cancer metastasis inhibitory activity.

Specifically, in the process of receiving metabolism of intestinal bacteria, first, ginsenosides Rb1, Rb2, and Rc, which are protoparanaxadiol-based compounds, are metabolized to compound K via ginsenoside F2. This metabolic reaction is catalyzed by strains of the genus Bacteroides, Fuzobacterium, Prevetella, etc. In addition, ginsenosides Re, Rg1, and Rf, which are protoparanaxadiol-based compounds, are metabolized to ginsenosides Rh1 or F1 by these genera strains and further metabolized to protopanaxanadiol (Kim Dong-hyun, (2005) 18, 42-51).

However, because human gut bacteria are different from person to person, the efficacy and intake rate are different depending on the individual who consumes ginseng. In order to minimize the difference in the efficacy and absorption rate of ginseng due to the difference between intestinal microorganisms between individuals, the present inventors continued to study to overcome the individual differences by fermenting red ginseng in advance with microorganisms and increase the body absorption rate of red ginseng. As a result, microorganisms having excellent red ginseng fermentation ability were isolated from red ginseng, and the use of the microorganisms led to the development of fermented red ginseng and a food composition including the same.

The present invention is isolated from red ginseng and excellent red ginseng fermentation ability Lactobacillus brevis ( Lactobacillus brevis ) to provide strains of M2 (microbial accession no. KCTC11390BP) and strains of Lactobacillus plantarum P2 (microbial accession no. KCTC11391BP).

In addition, the present invention is to provide a food composition containing fermented red ginseng having high body absorption rate and high content of physiologically active ingredient as an active ingredient.

In addition, the present invention is to provide a method for producing fermented red ginseng with increased ginsenoside content.

The present invention provides a strain of Lactobacillus brevis ( Lactobacillus brevis ) M2 (microbial accession number KCTC11390BP), which is isolated from red ginseng and exhibits red ginseng fermentation ability.

The present invention is isolated from red ginseng and Lactobacillus plantarum ( Lactobacillus) characterized in that exhibits the fermentation ability of red ginseng plantarum ) provides a strain of P2 (Microbial Accession Number KCTC11391BP).

According to another aspect of the invention, the invention is at least one selected from the group consisting of Lactobacillus brevis M2 (microbial accession number KCTC11390BP) and Lactobacillus plantarum P2 (microbial accession number KCTC11391BP) It provides a food composition containing fermented red ginseng obtained by inoculating the strain of red ginseng and cultured for 1 to 5 days as an active ingredient.

According to another aspect of the invention, the invention is selected from the group consisting of Lactobacillus brevis M2 (microbial accession number KCTC11390BP) and Lactobacillus plantarum P2 (microbial accession number KCTC11391BP) in red ginseng It provides a method for producing fermented red ginseng comprising increasing the content of ginsenosides by inoculating at least one strain and culturing for 1 to 5 days.

According to an embodiment of the present invention, the ginsenoside may be Rg3, Rd, and / or Compound K.

Lactobacillus brevis according to the present invention brevis) M2 (accession number of the microorganism KCTC11390BP) and / or Lactobacillus Planta Rum (Lactobacillus plantarum ) Fermented red ginseng obtained using P2 (Microorganism Accession No. KCTC11391BP) has a higher content of phenolic compounds and acidic polysaccharides, higher absorption rate of red ginseng, and higher physiological activity of ginsenosides compared to non-fermented red ginseng. Is generated. Therefore, the food composition containing fermented red ginseng according to the present invention can improve the activity of antidiabetic, antioxidant, anticancer and the like.

In addition, the fermented red ginseng of the present invention has the effect of overcoming the variation in the body absorption rate and efficacy of the active ingredient in red ginseng according to the difference in the number of bacteria in the intestine of each individual and increase the body absorption rate of the red ginseng component.

Lactobacillus brevis of the present invention brevis) M2 (microbial strains and Lactobacillus Planta column of Accession No. KCTC11390BP) (Lactobacillus plantarum ) P2 (microbial accession number KCTC11391BP) is isolated from red ginseng.

Red ginseng is steamed and dried by steaming ginseng, and active ingredients such as ginsenosides Rg3, Rh2 and Rh1 are increased during this processing. Therefore, the strain isolated from the red ginseng was intended to isolate the bacteria present in the red ginseng in consideration of the involved in the metabolism of the active ingredient.

Specifically, the red ginseng extract was diluted and cultured in a suitable medium, and then the strains predominantly cultured were isolated, and then the nucleotide sequences of these 16S rRNAs were determined, and their homology with other previously reported bacteria was isolated. Strains were identified.

As a result, Lactobacillus brevis and Lactobacillus plantarum strains were identified.

Each of the strains is inoculated again to red ginseng powder and cultured for 1 to 5 days to prepare fermented red ginseng of the present invention. Specifically, at least one strain selected from the group consisting of Lactobacillus brevis M2 (microbial accession number KCTC11390BP) and Lactobacillus plantarum P2 (microbial accession number KCTC11391BP) is inoculated to red ginseng It provides a food composition containing fermented red ginseng obtained by culturing for 1 to 5 days as an active ingredient.

The red ginseng is preferably used red ginseng powder or red ginseng extract, but is not necessarily limited thereto.

The content of the physiologically active substance contained in the fermented red ginseng of the present invention was significantly increased compared to the red ginseng before fermentation, compared with the amount of acidic sugars known to be involved in enhancing immune activity. In addition, the polyphenol content of the fermented red ginseng of the present invention also increased significantly compared to the red ginseng before fermentation.

In the case of ginsenosides, compound K, which was shown to contain no red ginseng before fermentation, was produced in the fermented red ginseng of the present invention. In addition, the fermented red ginseng of the present invention increased the content of Rd and Rg3. Compounds K, Rd and Rg3 are ginsenosides that are converted from Rb2, Rc and Rb1 through fermentation, and have high body absorption and physiological activity.

In addition, as a result of comparing the content of Rb2, Rc, Rb1, the fermented red ginseng of the present invention showed a similar or higher content than the red ginseng before fermentation.

As a result of the preparation of the above-mentioned fermented red ginseng, and comparing the respective components, it can be seen that the fermented red ginseng of the present invention contains a large amount of certain components (compound K, Rd and Rg3) reported to have high physiological activity than the red ginseng before fermentation. . Therefore, the fermented red ginseng according to the present invention can be effectively used in the functional food composition.

Fermented red ginseng according to the present invention is Lactobacillus brevis ( Lactobacillus) brevis ) The content of ginsenosides by inoculating at least one strain selected from the group consisting of M2 (microbial accession number KCTC11390BP) and Lactobacillus plantarum P2 (microbial accession number KCTC11391BP) and incubating for 1 to 5 days. Fermented red ginseng may be prepared comprising increasing the amount of red ginseng.

Fermented red ginseng according to the present invention has a significantly higher content of physiologically active substances such as ginsenosides, phenolic compounds, and acidic polysaccharides than red ginseng before fermentation, which is excellent in antidiabetic, antioxidant and anticancer activities, and has an excellent immune enhancing effect.

It is well known to those skilled in the art that the same effects as in the present invention will be achieved even when the method for producing fermented red ginseng according to the present invention is applied to other kinds of ginseng.

Hereinafter, the present invention will be described in detail with reference to Examples. It is apparent that the following examples are only examples of the present invention and do not limit the scope of the present invention.

< Example  1> Isolation and Identification of Strains

(1) Strain Isolation

Take 1 mL of red ginseng extract (Sejong Goryeo ginseng in Incheon) and dilute appropriately with 0.9% saline solution, then PDA (Difco Laboratories, St. Louis, USA) and MRS agar (Difco Laboratories, dextrose 20.0 g / L; meat peptone 10.0 g / L; beef extract 10.0 g / L; yeast extract 5.0 g / L; sodium acetate 5.0 g / L; disodium phosphate 2.0 g / L; ammonium citrate 2.0 g / L; tween 80 1.0 g / L 0.1 g / L magnesium sulfate, 0.05 g / L manganese sulfate, and 15 g / L agar) and incubated at 30 and 37 ℃ for 72 and 48 hours, respectively.

Four colonies of different colonies cultured on PDA and MRS agar medium were selected, and colonies were named P1, P2, P3, and P4 on PDA, and colonies of MRS agar medium were M1, M2, M3, and M4. It was named. 5 and 10% solid media were prepared using red ginseng powder (Sejong Goryeo ginseng in Incheon), and then each separated colony (P1-P4, M1-M4) was plated to reverse the red ginseng solid medium (red ginseng). Agar medium containing 10%) was re-checked to be able to grow, and P2 and M2 were selected as the final isolate strain.

(2) Identification of Isolated Strains

Strains isolated from red ginseng extract (P2, M2) were identified using 16S rRNA. That is, genomic DNA was extracted from each isolated strain using genomic DNA preparation kit (SGD62 S120, Solgent Co. Ltd., Korea), and then universal primer 27F (5'-AGA GTT TGA TCC TGG CTC AG). -3 '), 1492R (5'-GGT TAC CTT GTT ACG ACT T-3'), EF-Taq (SEF16 R250, Solgent Co. Ltd., Korea) and amplified by PCR. Purification using acetate and 70% ethanol was followed by sequencing kit (Big dye terminator cycle sequencing ready reaction kit) and ABI Prism 3730XL DNA analyzer (Applied Biosystems, CA, USA).

16S rDNA sequence of M2 is shown in SEQ ID NO: 1, P2 is shown in SEQ ID NO: 2, and the 16S rRNA sequences of these isolates are aligned with the sequences of the flexible strains obtained from the EMBL / DDBJ / PDB / GenBank sequence database and compared with homology. It was.

As a result, as shown in Table 1, M2 was Lactobacillus brevis and P2 was Lactobacillus plantarum. The M2 was named Lactobacillus brevis M2, and was deposited on September 17, 2008, with the accession number KCTC11390BP to the Korea Institute of Bioscience and Biotechnology (KCTC). The P2 is Lactobacillus Planta Rum (Lactobacillus plantarum ) was named P2 and deposited with KCTC on September 17, 2008 under the accession number KCTC11391BP.

Table 1 Homologousity of the 16S rDNA base sequences of the isolated strains L. brevis M2 and L. plantarum P2

< Example  2> Biochemical Properties of Isolated Strains

Lactobacillus brevis M2 and Lactobacillus plantarum P2, isolated and identified in Example 1, are both usable for food and their biochemical properties were evaluated.

As a result of morphological observation of M2 and P2, the bacterium was a bacterium having a diameter of about 0.5 to 0.6 µm and a length of 3.0 to 5.0 µm, and the colony was a white irregular form with a slightly raised center on the MRS solid medium.

As a result of examining the physiological and biochemical characteristics, as shown in Tables 2 to 3, it had gram positive, catalase negative, and nonkinetic properties, and M2 showed heterofermented arginine negative, but P2 homo It showed fermentation type arginine positive. Judging from these results, M2 and P2 showed biochemical properties of the genus Lactobacillus.

TABLE 2

TABLE 3

Most of the biochemical properties, such as fermentation properties of M2 and P2, were in part consistent with those of Lactobacillus sp. Described by Kandler and Weiss in Bergey's Mannual of Systematic Bacteriology (Macfaddin, 1984).

< Example  3> Preparation of Fermented Red Ginseng

(1) red ginseng Fermented product  Produce

To 5 g of red ginseng powder purchased from Geumsan, 50 mL of phosphate buffer solution (50 mM, pH 5.0) was added and suspended, followed by autoclaving. Lactobacillus plantanum P2 and Lactobacillus brevis M2, precultured in MRS, were inoculated at 2% of the total culture in autoclaved red ginseng suspension and incubated for 5 days with gentle stirring at 37 ° C. Fermentation was prepared. Red ginseng fermented by inoculating Lactobacillus plantanum P2 was labeled 'P2 fermented red ginseng' and red ginseng fermented by inoculating Lactobacillus brevis M2 was labeled M2 fermented red ginseng.

In addition, after diluting the red ginseng extract (60 brix) to 15 brix, the pH was adjusted to 6.0 under pressure sterilization. Red ginseng fermentation was prepared by inoculating the red ginseng suspension treated with autoclaved sterilized strains P2 and M2, respectively, at 2% level of the total culture solution, and incubating for 5 days while slowly stirring at 37 ° C.

300 mL of 80% ethanol was added to the red ginseng fermentation product prepared in the above procedure to reflux for 3 hours to extract ginsenosides, and the reflux was concentrated to 30 mL.

In order to compare with the results of the Example, the control was prepared red ginseng fermentation in the same manner as above except that the enzyme was not treated.

Ginsenosides, polyphenols, total sugars, acidic sugars and dry matter of the alcohol reflux of the red ginseng fermentation product obtained by treatment as described above were measured.

(2) Analysis of Hydrolyzate of Fermented Red Ginseng

Polyphenol content was determined by the Folin-Denis method (Dewanto, V., Wu, X., & Liu, RH (2002b) .Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry , 50, 4959-4964. , 54, 484).

Analysis of ginsenosides was carried out according to the following method using HPLC. 1 g of each concentrate was weighed, and 50 mL of 70% ethanol was added thereto, extracted twice in an 80 ° C shaking incubator, and filtered using Whatman # 1 paper. The filtrate was dried under reduced pressure using a vacuum concentrator and dissolved by adding 50 mL of distilled water. 2 mL of diethyl ether was added and mixed with 1 mL of the solution, followed by centrifugation at 1500 rpm for 10 minutes to remove diethyl ether, and then, 1.5 mL of water-saturated butanol was added thereto, mixed, and the butanol layer was recovered. 1.5 mL of distilled water was added to the butanol layer, which was recovered by repetition three times, mixed and centrifuged to remove the water layer. The procedure was repeated twice to wash water-soluble impurities. The butanol layer thus obtained was dried by injecting N ₂ gas at 40 ° C., and 0.5 mL of methanol was added thereto, and then filtered through a 0.45 μm membrane filter to use as a sample for HPLC analysis. HPLC analysis was performed by ELSD using HPLC equipped with Prevail Carbohydrate ES 5 μ column (Alltech, USA) and performed under the conditions as indicated in Tables 4 and 5 (Gradient Table) below. In the ginsenoside analysis, 14 standard materials (compound K, Rh2, Rh1, Rg5, Rk1, Rg2, Rg3, Rg1, Rf, Re, Rd, Rb2, Rc, A standard curve was prepared using Rb2) and the content was calculated from each peak area ratio.

TABLE 4

TABLE 5

As a result, in the fermented red ginseng using red ginseng powder according to Example 3, as shown in Table 6, the total sugar content of the non-fermented red ginseng (control) was 86.5 mg / mL showed a higher content than the fermented red ginseng, Fermented red ginseng showed 45.0-62.2 mg / mL. This result shows that lactic acid bacteria involved in fermentation used sugars of red ginseng as a carbon source for growth.

On the contrary, the content of acidic sugar was 239.8 ㎍ / mL in the red ginseng which was not fermented, while the much higher acidic sugar was produced in the fermented red ginseng at 640.2-882.8 ㎍ / mL. Acidic sugars are known to be involved in enhancing immune activity among the bioactive substances of red ginseng.

The content of polyphenols in fermented red ginseng was 296.2-297.3 ㎍ / mL, but the fermented red ginseng was low in 225.4 ㎍ / mL. It is believed that fermented red ginseng using separated strains has higher physiological activity than unfermented red ginseng, since acidic sugars and polyphenol substances known to be bioactive substances have been increased.

[Table 6] Total sugar, acid sugar, polyphenol and dry amount of fermented red ginseng using red ginseng powder

In addition, as can be seen in Table 7 as a result of measuring the ginsenoside content of fermented red ginseng using red ginseng powder, M2 fermented red ginseng contains a compound K that was not measured in red ginseng before fermentation, each of which is 18.4 ㎍ / mL. Rg 3 content was 86.2 ㎍ / mL in red ginseng (control) before fermentation, but showed a high content of 867.9-884.9 ㎍ / mL during fermentation.

Also, Rd content was 704.5 ㎍ / mL before fermentation, but fermented red ginseng showed high content of 765.2-857.5 ㎍ / mL. Compounds K, Rd, and Rg3 produced by fermented red ginseng are ginsenosides that are converted from Rb2, Rc, and Rb1 through fermentation, and their high content initially gives ginsenosides the characteristics of fermented red ginseng. It is possible to produce ginsenosides having high absorption rate and physiological activity such as compound K and Rg3 which are the side. Therefore, as a result of comparing the contents of Rb2, Rc, and Rb1, it was 3650.3 ㎍ / mL in the non-fermented red ginseng, but M2 fermented red ginseng among the fermented red ginseng showed a relatively high content of 4038.0 ㎍ / mL. As a result of comparing the above-mentioned components of the fermented red ginseng, fermented red ginseng showed higher properties than the red ginseng which had not been fermented in certain components (compound K, Rd and Rg3).

[Table 7] Ginsenoside content of fermented red ginseng using red ginseng powder

As a result of measuring the component properties of the fermented red ginseng obtained using the red ginseng extract, the total sugar content of the unfermented red ginseng was 224.31 mg / mL, which was higher than that of the fermented red ginseng, but the fermented red ginseng 158.83 -170.02 mg / mL content was shown. This result shows that lactic acid bacteria involved in fermentation used sugars of red ginseng as a carbon source for growth.

On the contrary, the content of acidic sugar was 4221.21 ㎍ / mL in the non-fermented red ginseng, whereas 2498.99-3483.84 ㎍ / mL was produced in the fermented red ginseng, which was lower than the non-fermented red ginseng extract. The content of polyphenols was higher in P2 fermented red ginseng than in unfermented red ginseng.

[Table 8] Total sugar, acid sugar, polyphenol and dry amount of fermented red ginseng using red ginseng extract

In addition, as a result of measuring ginsenoside content of fermented red ginseng using red ginseng extract, as shown in Table 9, M2 and P2 contained compound K which was not measured in red ginseng, and its contents were 20.3 and 14.8 ㎍ / mL, respectively. . Rg5 + Rk1 content was 3683.6 ㎍ / mL in red ginseng before fermentation, but M2 and P2 fermented red ginseng showed high contents of 3790.4 and 3823.0 ㎍ / mL, respectively.

Table 9 Ginsenosides of Fermented Red Ginseng Using Red Ginseng Extract

As described above, the fermented red ginseng of the present invention, compared to the non-fermented red ginseng is increased in the content of phenolic compounds and acidic polysaccharides, it can be seen that a large amount of physiologically active ginsenosides are produced. Therefore, the food composition containing fermented red ginseng according to the present invention has a high absorption rate in the body and may improve the activity of antidiabetic, antioxidant, anticancer and the like.

Simple modifications and variations of the present invention can be readily made by those skilled in the art, and all such modifications and variations are intended to be included within the scope of this invention.

<110> Bionic Trading Corporation          SE JONG GINSENG CO. <120> Microorganisms for fermentation of red ginseng and food          composition containing fermented red ginseng <130> P08-097 <160> 2 <170> KopatentIn 1.71 <210> 1 <211> 1099 <212> DNA <213> Lactobacillus brevis <400> 1 nnnnnggngn nngctaatac atgcaagtcg aacgagcttc cgttgaatga cgtgcttgca 60 ctgatttcaa caatgaagcg agtggcgaac tggtgagtaa cacgtgggaa atctgcccag 120 aagcagggga taacacttgg aaacaggtgc taataccgta taacaacaaa atccgcatgg 180 attttgtttg aaaggtggct tcggctatca cttctggatg atcccgcggc gtattagtta 240 gttggtgagg taaaggccca ccaagacgat gatacgtagc cgacctgaga gggtaatcgg 300 ccacattggg actgagacac ggcccaaact cctacgggag gcagcagtag ggaatcttcc 360 acaatggacg aaagtctgat ggagcaatgc cgcgtgagtg aagaagggtt tcggctcgta 420 aaactctgtt gttaaagaag aacacctttg agagtaactg ttcaagggtt gacggtattt 480 aaccagaaag ccacggctaa ctacgtgcca gcagccgcgg taatacgtag gtggcaagcg 540 ttgtccggat ttattgggcg taaagcgagc gcaggcggtt ttttaagtct gatgtgaaag 600 ccttcggctt aaccggagaa gtgcatcgga aactgggaga cttgagtgca gaagaggaca 660 gtggaactcc atgtgtagcg gtggaatgcg tagatatatg gaagaacacc agtggcgaag 720 gcggctgtct agtctgtaac tgacgctgag gctcgaaagc atgggtagcg aacaggatta 780 gataccctgg tagtccatgc cgtaaacgat gagtgctaag tgttggaggg tttccgccct 840 tcagtgctgc agctaacgca ttaagcactc cgcctgggga gtacgaccgc aaggttgaaa 900 ctcaaaggaa ttgacggggg cccgcacaag cggtggagca tgtgtttaat tcgaagctac 960 gcgaaganct taccaggtct tgacatcttc tgccaatctt agagatagac gttcncttcg 1020 ggncagaatg acagtgngca tggnnntcgn cagctcgtgt cgtgagatgt tgggttaagt 1080 cccgcaacna gcncaacnn 1099 <210> 2 <211> 1098 <212> DNA <213> Lactobacillus plantarum <400> 2 nnnnnngnnn nngctataca tgcagtcgaa cgaactctgg tattgattgg tgcttgcatc 60 atgatttaca tttgagtgag tggcgaactg gtgagtaaca cgtgggaaac ctgcccagaa 120 gcgggggata acacctggaa acagatgcta ataccgcata acaacttgga ccgcatggtc 180 cgagtttgaa agatggcttc ggctatcact tttggatggt cccgcggcgt attagctaga 240 tggtgaggta acggctcacc atggcaatga tacgtagccg acctgagagg gtaatcggcc 300 acattgggac tgagacacgg cccaaactcc tacgggaggc agcagtaggg aatcttccac 360 aatggacgaa agtctgatgg agcaacgccg cgtgagtgaa gaagggtttc ggctcgtaaa 420 actctgttgt taaagaagaa catatctgag agtaactgtt caggtattga cggtatttaa 480 ccagaaagcc acggctaact acgtgccagc agccgcggta atacgtaggt ggcaagcgtt 540 gtccggattt attgggcgta aagcgagcgc aggcggtttt ttaagtctga tgtgaaagcc 600 ttcggctcaa ccgaagaagt gcatcggaaa ctgggaaact tgagtgcaga agaggacagt 660 ggaactccat gtgtagcggt gaaatgcgta gatatatgga agaacaccag tggcgaaggc 720 ggctgtctgg tctgtaactg acgctgaggc tcgaaagtat gggtagcaaa caggattaga 780 taccctggta gtccataccg taaacgatga atgctaagtg ttggagggtt tccgcccttc 840 agtgctgcag ctaacgcatt aagcattccg cctggggagt acggccgcaa ggctgaactc 900 aaaggaattg acgggggctc gcacagcggt ngagcatgtg gtttaattcg aagctacgcg 960 agancttaca gtctgacata ctatgcaatc tagagataga cgttccctcg ggacatgata 1020 cagnnngcat nnngtcgtca gctcnnnnnn ganatgtggn nantccnnan gagcgcanct 1080 ntatcantgc agcatagn 1098

Claims (7)

Lactobacillus brevis isolated from red ginseng and characterized by fermentation ability of red ginseng brevis ) strain of M2 (Microbial Accession Number KCTC11390BP). A strain of Lactobacillus plantarum P2 (Microorganism Accession No. KCTC11391BP), which is isolated from red ginseng and exhibits red ginseng fermentation ability. Lactobacillus brevis) M2 (accession number of the microorganism KCTC11390BP) and Lactobacillus Planta Rum (Lactobacillus plantarum ) A food composition containing fermented red ginseng obtained by inoculating at least one strain selected from the group consisting of P2 (microbial accession number KCTC11391BP) into red ginseng and culturing for 1 to 5 days as an active ingredient. Lactobacillus brevis on red ginseng brevis) M2 (accession number of the microorganism KCTC11390BP) and Lactobacillus Planta Rum (Lactobacillus plantarum ) P2 (Microorganism Accession Number KCTC11391BP) A method for producing fermented red ginseng, comprising increasing the content of ginsenosides by inoculating at least one strain selected from the group consisting of 1 to 5 days. The method of claim 4, wherein the ginsenoside is Rg 3. delete delete