公开(公告)号：KR1020120000203A

公开(公告)日：2012-01-02

申请号：KR1020100060420

申请日：2010-06-25

Applicant: 무주군약초영농조합법인

Inventor： 권이성 ,  박용수 ,  이오구 ,  김영필 ,  박미란 ,  강문호 ,  전성봉 ,  이영미

IPC: A23L19/00 ,  C12N1/20

CPC classification number: A23L19/10 ,  A23V2200/15 ,  A23V2250/76 ,  A23Y2220/00 ,  C12N1/20

Abstract: PURPOSE: A fermentation method of gastrodia elata using yeast and lactobacillus is provided to improve the unique taste and flavor of the gastrodia elata, and to increase the content of bioactive substances in the gastrodia elata. CONSTITUTION: A fermentation method of gastrodia elata using yeast and lactobacillus comprises the following steps: removing foreign materials from the surface of the gastrodia elata using water 3 times, and grinding the gastrodia elata; producing a liquid medium containing 0.1-0.5wt% of yeast extract, 0.1-0.5wt% of malt extract, 0.1-1wt% of peptone, 0.5-2wt% of dextrose, and 96-88wt% of purified water; adjusting the pH of the liquid medium to 4-6.5, and sterilizing the medium at 115-125 deg C for 10-30 minutes before cooling to 20-35 deg C; injecting the lactobacillus into the cooled liquid medium, and cultivating for 48-72 hours at 26-35 deg C in a shaking incubator; dipping the ground gastrodia elata in the liquid medium, and fermenting the mixture for 72-120 hours in a fermenter at 25-35 deg C; centrifugal separating the fermented gastrodia elata to obtain supernatant; and aging the supernatant at 1-5 deg C.

Abstract translation: 目的：提供使用酵母和乳杆菌的天麻发酵方法，以改善天麻的独特味道和风味，并增加天麻中生物活性物质的含量。 构成：使用酵母和乳杆菌的天麻发酵方法包括以下步骤：使用水3次从天麻的表面除去异物，并研磨天麻; 制备含有0.1-0.5重量％酵母提取物，0.1-0.5重量％麦芽提取物，0.1-1重量％蛋白胨，0.5-2重量％葡萄糖和96-88重量％纯化水的液体培养基; 将液体介质的pH调节至4-6.5，并在115-125℃下灭菌10-30分钟，然后冷却至20-35℃; 将乳杆菌注入冷却的液体培养基中，并在振荡培养箱中在26-35℃下培养48-72小时; 将地面天麻浸泡在液体培养基中，并在25-35℃的发酵罐中将混合物发酵72-120小时; 离心分离发酵天竺葵获得上清液; 并在1-5℃老化上清液