FERMENTED JAPANESES ELM BARK THROUGH LACTOBACILLUS FERMENTATION FOR ENHANCING ANTIOXIDATION

摘要

PURPOSE: A fermented liquid of Japanese bark using lactobacillus is provided to enhance anti-oxidation effect and apply to functional cosmetic product.;CONSTITUTION: A method for producing fermented liquid Japanese elm bark powder for anti-oxidation comprises: a step of suspending 5-10 weight parts of Japanese elm bark powder in purified water and adding 0.05-0.1 weight parts of edible antifoaming agent; a step of adjusting pH concentration of the Japanese elm bark using 10% NaOH; a step of sterilizing at 121°C and high pressure for 20 minutes; a step of inoculating 5-10 weight parts of lactobacillus to mixture liquid of Japanese elm bark; and a step of anaerobic-culturing at 30-40°C for 48 to 72 hours. The lactobacillus is Lactobacillus bulgaricus, Streptococcus thermophilus or Bifidobacterium longum.;COPYRIGHT KIPO 2010