KC23 Fermented composition comprising Angelica gigas extract and novel Lactobacillus plantarum KC23 with probiotic activities

摘要

The present invention relates to a novel Lactobacillus plantarum ( Lactobacillus plantarum ) fermented composition using KC23 (KCCM12351P) and Angelica asiatica extract, and more particularly, excellent acid resistance, bile resistance, , a novel Lactobacillus plantarum having probiotic activity with excellent antibacterial activity and milk protein decomposition ability, KC23 (KCCM12351P) fermented lactic acid bacteria fermented product of Angelica asiatica leaf extract or above-ground part extract of Angelica basilica and containing the same It relates to a food composition. Lactobacillus plantarum KC23 (KCCM12351P) selected in the present invention has excellent acid resistance, bile resistance and antibacterial activity to increase intestinal viability of lactic acid bacteria, thereby having excellent probiotic functionality, and excellent milk protein forming ability, resulting in fermented milk It can be used as a starter for manufacturing. In addition, the lactic acid bacteria fermented product of the Angelica basil leaf extract or the Angelica oleracea extract of the present invention is fermented with Lactobacillus plantarum KC23 (KCCM 12351P) is a vegetable material (fermented) Through fermentation using plant lactic acid bacteria isolated from kimchi), it is possible to ferment the Angelica basil leaf extract or the top part of the Angelica chamomile leaf extract relatively quickly, and after preparing the Angelica chamomile leaf or the top part of the Angelica chamomile using a solvent as a primary extract, By fermenting, a large amount of fermentation is easy, so it is economical and easy to handle compared to fermenting the raw material. Improving immune function using the lactic acid bacteria fermented extract of the Angelica keis leaf extract or the Angelica oleracea extract of the present invention with Lactobacillus plantarum KC23 (KCCM 12351P), Containing Angelica persimmon leaf extract or extract from the upper part of Angelica Root, which has improved sensuality by reducing the inherent bitter taste of herbal extract ingredients through fermentation while having the efficacy of various health effects such as blood sugar lowering effect and cognitive function improvement. Fermented milk can be produced.