ANTI-VIRUS COMPOSITION FOR ACUTE RESPIRATORY INFECTIOUS DISEASE VIRUS OF AVIAN INFLUENZA, INFLUENZA AND SARS WITH SOY YOGURT FERMENTED BY KIMCHI LACTIC ACID BACTERIA

摘要

An antibacterial composition is provided to improve the antibacterial activity against the respiratory virus such as avian influenza, influenza and SARS and to enhance the taste by removing the fermentation smell of beans. An antibacterial composition contains the bean yogurt prepared by mixed-culturing Leuconostoc kimchii, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus plantarum and Lactobacillus sakei of a vegetable kimchi-lactic acid bacteria in culture medium; mixed-culturing Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus and Lactobacillus bulgaricus of an animal milk-lactic acid bacterial in culture medium; and heating the bean solution to cool it 20-40 deg.C, adding the first culture solution to it to ferment it for 10-20 hours, and adding the second culture solution to it to ferment it for 5-10 hours.