METHOD FOR PRODUCING MUSHROOM EXTRACT WITH ENHANCED ANTIOXIDATIVE ACTIVITY THROUGH LACTOBACILLUS FERMENTATION

摘要

The present invention relates to a manufacturing method of a mushroom extract having an enhanced antioxidant function. More specifically, the present invention relates to a manufacturing method of a mushroom extract having an enhanced antioxidant function, comprising the steps of performing hydrothermal extraction of fruit bodies of mushroom to obtain a mushroom fruit body extract; inoculating the mushroom fruit body extract with a standard strain of lactobacillus having antioxidant activity and firstly fermenting the mushroom fruit body extract to obtain a firstly fermented solution; and inoculating the firstly fermented solution with lactobacillus isolated from kimchi and secondly fermenting the firstly fermented solution to obtain a secondly fermented solution.