| 摘要 |
PURPOSE: Fermented red ginseng containing lactic acid bacteria is provided to suppress gastritis caused by helicobacter pylori, and to economically prevent and treat diseases without side effects. CONSTITUTION: Fermented red ginseng for suppressing and treating gastritis contains one or more lactic acid bacteria selected from the group consisting of Lactobacillus plantarum MG208(KCTC 12036BP), Lactobacillus rhamnosus MG316(KCTC 12037BP), and Lactobacillus acidophilus MG501(KCTC 12035BP). A method for preparing the fermented red ginseng comprises: a step of sterilizing a red ginseng extract at 85-100 deg. C for 25-35 minutes, and maintaining the extract at pH 5.0-5.5; a step of inoculating Lactobacillus plantarum MG208(KCTC 12036BP), and fermenting for 15-17 hours; a step of inoculating Lactobacillus rhamnosus MG316(KCTC 12037BP), and fermenting for 15-17 hours; and a step of inoculating Lactobacillus acidophilus MG501(KCTC 12035BP), and fermenting for 15-17 hours. Gastritis is suppressed by inflammation inhibition induced by helicobacter pylori. [Reference numerals] (AA) Sterilize a red ginseng extract of 20-30brix at 85-100°C for 25-35 minutes and maintaining at pH 5.0-5.5; (BB) First fermentation, Inoculate Lactobacillus plantarum MG208(KCTC 12036BP) and ferment for 15-17 hours; (CC) Second fermentation, Inoculate Lactobacillus rhamnosus MG316(KCTC 12037BP) and ferment for 15-17 hours; (DD) Third fermentation, Inoculate Lactobacillus acidophilus MG501(KCTC 12035BP) and ferment for 15-17 hours; (EE) Sterilize at 75-85°C for 25-35 minutes and freeze dry(powderization); (FF) Mix one or more lactic acid bacteria material(1x10^8/h or more) selected from a group including Lactobacillus plantarum MG208(KCTC 12036BP), Lactobacillus rhamnosus MG316(KCTC 12037BP), and Lactobacillus acidophilus MG501(KCTC 12035BP); (GG) Lactic acid bacteria containing a fermented red ginseng product suppressing or alleviating gastritis by controlling the infection mechanism of helicobacter pylori |
