PREPARATION PROCESS OF FERMENTED BEVERAGE OF RUBUS COREANUS MIQ. USING LACTIC ACID BACTERIA IN WHICH THE FERMENTED BEVERAGE HAS BIOLOGICAL ACTIVITY OF RUBUS COREANUS MIQ., AND FUNCTIONALITY OF THE FERMENTED FOODS SIMULTANEOUSLY

摘要

PURPOSE: Provided is a preparation process of a fermented beverage of Rubus coreanus Miq. using lactic acid bacteria. The high quality fermented beverage has the biological activity of Rubus coreanus Miq., and the functionality of the fermented foods simultaneously. CONSTITUTION: The preparation process of fermented beverage of Rubus coreanus Miq. using lactic acid bacteria is characterized by inoculating lactic acid bacteria into the concentrate of Rubus coreanus Miq., and followed by fermentation. The lactic acid bacteria include :Lactobacillus acidophilus(KCCM 32820), Lactobacillus casei(KCCM 12452), Lactobacillus lactis(KCCM 40104) and Streptococcus thermophilus(KCCM 40430).