LACTIC ACID BACTERIA-FERMENTED PRODUCT OF MALT OR LENTINUS EDODES HAVING EFFECT OF INHIBITING ROTAVIRUS INFECTION AND PRODUCTION THEREOF

摘要

PURPOSE: A method of making the lactic acid bacteria-fermented product by fermenting lactic acid bacteria in an extract of malt or Lentinus edodes, or malt or Lentinus edodes itself is provided. The product produces a material and a product having an effect of inhibiting rotavirus infection as a diarrhea-causing virus and thus can be used as a functional food material. CONSTITUTION: Malt or a mushroom such as Lentinus edodes is added with water at the ratio of 1: 10 and heated to give an extract of malt or Lentinus edodes. Lactic acid bacteria is inoculated into the extract of malt or Lentinus edodes, or malt or Lentinus edodes itself and fermented at 35 to 38deg.C for 24hr. For an example, 500g malt or Lentinus edodes is added with water at the ratio of 1 : 10 and extracted. The procedure is repeated two times. Lactic acid is inoculated into the extract in an amount of 10¬8/L and fermented at 35 to 38deg.C for 24hr.