Lactobacillus reuteri and application thereof

Abstract

This invention discloses a strain of *Lactobacillus reuteri* and its applications, belonging to the field of microbial fermentation technology. A strain of *Lactobacillus reuteri*, with accession number CCTCC AB 2026004, was screened from bee products. This strain can be used for fermenting ginseng juice. The specific method involves adding *Lactobacillus reuteri* bacterial solution to ginseng juice and fermenting at a constant temperature to obtain fermented ginseng juice. The anthocyanin content in the fermented ginseng juice is as high as 66.48±6.33 μg / mL, which is about 66.2% higher than that without the addition of *Lactobacillus reuteri*. This demonstrates that *Lactobacillus reuteri* can effectively increase the anthocyanin content in ginseng juice during fermentation, resulting in fermented ginseng juice with significant inhibitory effects on pancreatic lipase activity, further inhibiting the absorption and utilization of fat by the human body, and exhibiting high antioxidant properties.

Description

Technical Field

[0001] This invention relates to a strain of Lactobacillus reuteri and its applications, belonging to the field of microbial fermentation technology. Background Technology

[0002] Anthocyanins are natural pigments widely found in plants. They are compounds formed by the combination of anthocyanins and sugars through glycosidic bonds, and usually possess an acylated structure. The diversity of anthocyanin structures, physicochemical properties, and biological activities arises from variations in the type, quantity, and linkage position of glycosylation and acylation. Anthocyanins are not only used as natural food colorings in food processing, but also have applications in pharmaceuticals and cosmetics due to their excellent antioxidant, anti-inflammatory, and glucose-lipid metabolism regulating activities. In recent years, with the popularization of healthy living concepts, the demand for natural functional foods has been continuously increasing, and foods rich in bioactive components have received increasing attention. As a major coloring substance in fermented beverages, the structural instability of anthocyanins can easily lead to problems such as product fading and shortened shelf life, thus hindering the development of the industry.

[0003] Red ginseng, a fruit used both as food and medicine, is rich in anthocyanins, polysaccharides, luteolin, and codonopsis glycosides. It is easily damaged and decomposed during transportation, and traditional processing methods often reduce its nutritional value. Probiotic fermentation is an environmentally friendly and sustainable technology widely used in food processing and healthcare. It not only diversifies product flavors but also provides health benefits. During fermentation, microorganisms utilize polysaccharides, proteins, fiber, and other substances as nutrient sources. This process enhances the release of active ingredients and converts large molecules into smaller ones, thereby improving their bioactivity. Furthermore, the growth of microorganisms during fermentation leads to the production of various metabolites, such as amino acids and organic acids, which further enhance flavor. Developing fermented fruit and vegetable juice beverages with special nutritional and health benefits using probiotic fermentation technology not only provides necessary nutrients and eliminates resource waste but also possesses a fragrant, mellow, and refreshing taste, demonstrating good acceptability across all age groups. Summary of the Invention

[0004] To increase the anthocyanin content in ginseng juice, this invention first provides a strain of Lactobacillus reuteri (… Lactobacillus reuteri The *Lactobacillus reuteri* was deposited on January 4, 2026, at the China Center for Type Culture Collection (CCTCC), accession number CCTCC AB 2026004, located at Wuhan University, No. 299 Bayi Road, Wuchang District, Wuhan City, Hubei Province. Its taxonomic name is: Lactobacillus reuteri .

[0005] Another object of the present invention is to provide a Lactobacillus reuteri ( Lactobacillus reuteriApplication of ginseng as a fermentation agent in increasing the anthocyanin content of ginseng juice.

[0006] Preferably, the application steps are as follows: adding Lactobacillus reuteri cells to ginseng juice and fermenting it at a constant temperature to obtain fermented ginseng juice.

[0007] Preferably, the amount of Lactobacillus reuteri cells added to the ginseng juice is 1.5% to 7% of the volume of the ginseng juice.

[0008] More preferably, the amount of Lactobacillus reuteri cells added to the ginseng juice is 4% to 6% of the volume of the ginseng juice.

[0009] More preferably, the amount of Lactobacillus reuteri cells added to the ginseng juice is 5% of the volume of the ginseng juice.

[0010] Preferably, the fermentation conditions are 37℃ for 12~36h.

[0011] More preferably, the fermentation time is 12 hours.

[0012] Preferably, fermentation is carried out in a shaker at a speed of 150 rpm.

[0013] The beneficial effects of this invention are: (1) This invention first discovered a strain of Lactobacillus reuteri that can increase the anthocyanin content in ginseng juice. When fermenting ginseng juice with this strain of Lactobacillus reuteri, the anthocyanin content in the ginseng juice reached 66.48±6.33μg / mL when the fermentation time reached 12h, which was about 66.2% higher than that of other Lactobacillus strains.

[0014] (2) The red ginseng juice obtained by fermentation of Lactobacillus reuteri in this invention has the effects of significantly inhibiting pancreatic lipase activity and further inhibiting the human body's absorption and utilization of fat, and also exhibits high antioxidant properties. Attached Figure Description

[0015] Figure 1 This is a photograph of the colony morphology of Lactobacillus reuteri on a culture medium.

[0016] Figure 2 The changes in anthocyanin mass concentration in the ginseng juice obtained from fermentation in Example 2, Comparative Example 1, and Comparative Example 2 are shown.

[0017] Figure 3 The changes in anthocyanin content in ginseng juice obtained by fermenting with different inoculum amounts of Lactobacillus reuteri for 12 hours.

[0018] Figure 4 The change in total phenol content of ginseng juice during the fermentation process of Example 2.

[0019] Figure 5The change in total flavonoid content of ginseng juice during the fermentation process of Example 2.

[0020] Figure 6 The changes in the free amino acid content of ginseng juice during the fermentation process of Example 2.

[0021] Figure 7 This is to demonstrate the inhibitory effect of ginseng juice on DPPH free radicals during the fermentation process of Example 2.

[0022] Figure 8 The inhibitory effect of the red ginseng juice obtained from fermentation in Example 2, Comparative Example 1, and Comparative Example 2 on pancreatic lipase was measured. Detailed Implementation

[0023] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0024] Unless otherwise specified, all reagents used in the description of the embodiments are commercially available.

[0025] Example 1 Lactobacillus reuteri Lactobacillus reuteri Screening and identification Sample source: Western honeybees raised at the Kunming University of Science and Technology Experimental Apiculture Farm in Chenggong District, Kunming City, Yunnan Province. (1) Sample collection and processing The collected Western honeybees were frozen and stunned in a -20°C freezer. In a clean bench, the bees' bodies were disinfected with 75% ethanol and then rinsed three times with sterile pure water. The complete intestines (from the esophagus to the rectum) were removed with sterile forceps and immediately transferred to a 1.5 mL sterile centrifuge tube. 500 μL of sterile water was added and the mixture was homogenized with a pestle for 5 minutes to prepare an intestinal contents suspension.

[0026] (2) Enrichment and isolation of lactic acid bacteria Take the intestinal contents suspension and perform 10-fold serial dilutions with sterile water (10... -1 Up to 10 -4 Take 100 μL of each dilution sample and spread it on calcium carbonate-MRS selective medium (MRS medium with 0.5% CaCO3 added, pH 6.2-6.5). Incubate anaerobically at 37℃ for 72 h. Pick colonies with obvious calcium dissolution zone (clear zone) around them (indicating strong acid production ability). Select colonies with a diameter of 1-3 mm, round shape, milky white to pale yellow color, and neat edges. Purify them by streaking on MRS solid medium for 3 generations. Each generation is cultured at 37℃ for 48 h.

[0027] (3) Identification A. Genomic DNA extraction Take 1 mL of overnight culture, centrifuge at 12,000 rpm for 5 min to collect the bacterial cells, and extract DNA using a bacterial genomic DNA extraction kit (Tiangen Biotech). DNA quality testing: 1% agarose gel electrophoresis, and DeNovix spectrophotometer to determine the concentration and purity (A260 / A280 should be between 1.8 and 2.0). B. PCR amplification Primer sequences: 27F (forward): 5'-AGAGTTTGATCCTGGCTCAG-3' (SEQ ID NO:2); 1492R (reverse): 5'-TACGGCTACCTTGTTACGACTT-3' (SEQ ID NO:3).

[0028] PCR reaction system (30 μL): 2×Taq PCR MasterMix: 15 μL; Template DNA (50 ng / μL): 2 μL; Primer 27F (10 μM): 1.5 μL; Primer 1492R (10 μM): 1.5 μL; ddH2O: 10 μL.

[0029] PCR reaction conditions: Pre-denaturation: 95℃ for 5 min; Denaturation: 95℃ for 30 seconds; Annealing: 55℃ for 30 seconds; Extension: 72℃ 90s; Loop: Repeat steps 2-4 for 30-35 loops; Final extension: 72℃ for 10 minutes; Storage: 4℃.

[0030] C. Sequencing and Analysis The PCR products were sent to Sanger sequencing at Sangon Biotech Co., Ltd. Sequence assembly and correction were then performed using BioEdit or CodonCode software. The resulting sequence is shown in SEQ ID NO:1. Finally, the sequence was submitted to the NCBI database (https: / / blast.ncbi.nlm.nih.gov / ) for comparison. The judgment criteria were: [The sequence is missing from the original text, so the translation is incomplete]. Lactobacillus reuteri Lactobacillus reuteri obtained by screening had a similarity of ≥99% to the type strain. Lactobacillus reuteri The morphology on the petri dish is as follows Figure 1 As shown.

[0031] Example 2 A method for increasing the anthocyanin content in ginseng juice includes the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0032] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus reuteri and streaked onto a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the specified value. 600 =1, Wash the bacterial cells and collect them.

[0033] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of bacterial cells added is 5% of the volume of red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 48 hours to obtain fermented red ginseng juice. During the fermentation process, samples are taken at 0h, 6h, 12h, 18h, 24h, 30h, 36h, 42h, and 48h for subsequent determination of relevant indicators.

[0034] Example 3 A method for increasing the anthocyanin content in ginseng juice includes the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0035] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus reuteri and streaked onto a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the specified value. 600 =1, Wash the bacterial cells and collect them.

[0036] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of the bacterial cells added is 4% of the volume of the red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 12 hours to obtain fermented red ginseng juice. Samples are taken for subsequent determination of relevant indicators.

[0037] Example 4 A method for increasing the anthocyanin content in ginseng juice includes the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0038] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus reuteri and streaked onto a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the specified value. 600 =1, Wash the bacterial cells and collect them.

[0039] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of the bacterial cells added is 6% of the volume of the red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 12 hours to obtain fermented red ginseng juice. Samples are taken for subsequent determination of relevant indicators.

[0040] Example 5 The difference between this embodiment and Embodiment 1 is that the inoculum amount of *Lactobacillus reuteri* seed culture is replaced with 1.5%, while the remaining steps are the same as in Embodiment 1, specifically including the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0041] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus reuteri and streaked onto a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the specified value. 600 =1, Wash the bacterial cells and collect them.

[0042] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of the bacterial cells added is 1.5% of the volume of the red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 12h to obtain fermented red ginseng juice. Samples are taken for subsequent determination of anthocyanin content.

[0043] Example 6 The difference between this embodiment and Embodiment 1 is that the inoculation amount of Lactobacillus reuteri seed solution is replaced with 2%, while the remaining steps are the same as in Embodiment 1, specifically including the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0044] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus reuteri and streaked onto a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the specified value. 600 =1, Wash the bacterial cells and collect them.

[0045] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of the bacterial cells added is 2% of the volume of the red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 12h to obtain fermented red ginseng juice. Samples are taken for subsequent determination of anthocyanin content.

[0046] Example 7 The difference between this embodiment and Embodiment 1 is that the inoculation amount of Lactobacillus reuteri seed solution is replaced with 2.5%, while the remaining steps are the same as in Embodiment 1, specifically including the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0047] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus reuteri and streaked onto a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the specified value. 600 =1, Wash the bacterial cells and collect them.

[0048] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of the bacterial cells added is 2.5% of the volume of the red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 12h to obtain fermented red ginseng juice. Samples are taken for subsequent determination of anthocyanin content.

[0049] Example 8 The difference between this embodiment and Embodiment 1 is that the inoculation amount of Lactobacillus reuteri seed solution is replaced with 7%, while the remaining steps are the same as in Embodiment 1, specifically including the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0050] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus reuteri and streaked onto a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the specified value. 600 =1, Wash the bacterial cells and collect them.

[0051] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of the bacterial cells added is 7% of the volume of the red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 12h to obtain fermented red ginseng juice. Samples are taken for subsequent determination of anthocyanin content.

[0052] Comparative Example 1 In comparison, this comparative example differs from Example 2 in that *Lactobacillus reuteri* is replaced with *Lactobacillus plantarum*, while the remaining steps are the same as in Example 2, specifically including the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0053] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus plantarum and streakted on a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the target value. 600 =1, Wash the bacterial cells and collect them.

[0054] (3) Fermentation of fruit juice: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of bacterial cells added is 5% of the volume of red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 48h. During the fermentation process, samples are taken at 0h, 6h, 12h, 18h, 24h, 30h, 36h, 42h, and 48h for subsequent determination of relevant indicators.

[0055] Comparative Example 2 In comparison, this comparative example differs from Example 2 in that *Lactobacillus reuteri* is replaced with *Lactobacillus brunelli*, while the remaining steps are the same as in Example 2, specifically including the following steps: (1) Preparation of ginseng juice: Select mature and plump ginseng fruits, wash and dry them, mix ginseng and water in a volume ratio of 3:1 and then juice them. After filtering, the ginseng juice is dispensed into 250mL conical flasks and sterilized at 85℃ for 15min. After cooling to room temperature, it is stored in a -4℃ refrigerator for later use.

[0056] (2) Preparation of probiotic seed fermentation broth: Using an inoculation loop, the bacterial broth was taken from the thawed solution of Lactobacillus bruneri and streakted on a plate to obtain single colonies. Single colonies were selected and inoculated into MRS liquid medium and cultured at 37°C with shaking until the OD of the bacterial broth reached the target value. 600 =1, Wash the bacterial cells and collect them.

[0057] (3) Fruit juice fermentation: The bacterial cells obtained in step (2) are added to the red ginseng juice obtained in step (1) to obtain a mixed fermentation liquid. The volume of bacterial cells added is 5% of the volume of red ginseng juice. The mixed fermentation liquid is placed in an incubator at 37℃ and 150rpm for 48h to obtain fermented red ginseng juice. During the fermentation process, samples are taken at 0h, 6h, 12h, 18h, 24h, 30h, 36h, 42h, and 48h for subsequent determination of relevant indicators.

[0058] The anthocyanin content, pH value, and blister sugar content of the three groups of fermented red ginseng juice obtained in Example 2, Comparative Example 1, and Comparative Example 2 were measured. The results are as follows: Figure 1 As shown in Table 1, from Figure 2 The results show that the anthocyanin content in the *Lactobacillus plantarum* and *Lactobacillus reuteri* groups decreased with increasing fermentation time, reaching its highest concentration at 12 hours (39.56±7.41 μg / mL and 36.39±18.03 μg / mL, respectively). This indicates that anthocyanins may be degraded and converted into other compounds under the action of these two *Lactobacillus* species. Some metabolites of *Lactobacillus reuteri* interact with anthocyanins, promoting their release and accumulation, leading to a significant increase in anthocyanin concentration, which peaked at 12 hours (66.48±6.33 μg / mL). Table 1 shows that the pH of *Lactobacillus plantarum* and *Lactobacillus reuteri* remained relatively stable with increasing fermentation time, while *Lactobacillus reuteri* showed a stronger acid-producing capacity in the early stages of fermentation, resulting in a decreasing pH. There was no significant difference in Brix content at the initial stage of fermentation among the different probiotics. A significant difference was observed between *Lactobacillus plantarum* and *Lactobacillus reuteri* at 42 hours of fermentation, but no significant differences were observed at other time points. The Brix value of *Lactobacillus plantarum* fermentation initially decreased and then slowly increased, but remained lower than the control group. *Lactobacillus bruneri* fermentation showed a slightly lower Brix value than the control group, then stabilized. *Lactobacillus reuteri* fermentation showed a decreasing trend.

[0059] Table 1. Changes in pH and Brix content during probiotic fermentation. The anthocyanin content of red ginseng juice obtained by fermenting different amounts of Lactobacillus reuteri for 12 hours was determined, and the results are as follows: Figure 3 As shown, from Figure 3 It can be seen that the inoculation amount of Lactobacillus reuteri can be 1.5%-7% of the volume of ginseng juice, and the anthocyanin content is the highest when the inoculation amount is 5%.

[0060] The fermented ginseng juice prepared in Example 1 was analyzed for total phenols, total flavonoids, free amino acids, DPPH free radical scavenging ability, and inhibition rate against pancreatic lipase. The results are as follows: Figures 4-8 As shown, from Figures 4-6 As fermentation time increased, the total flavonoid and total phenolic contents of the *Lactobacillus reuteri* group in the *Panax ginseng* fermentation broth increased significantly in the early stage, and fluctuated slightly in the later stage but remained higher than the initial values. The free amino acid content also increased significantly. This may be because the metabolism and enzyme activity of the strain caused the *Panax ginseng* cell wall to release bound phenols and other nutrients, and low concentrations of polyphenols promoted the dissolution of free amino acids, while high concentrations of polyphenols inhibited their dissolution. Figure 7 It can be seen that the DPPH free radical scavenging rate of the *Lactobacillus reuteri* fermented *Gynostemma pentaphyllum* juice showed a trend of first increasing and then decreasing. The DPPH free radical scavenging rate differed significantly between before and after fermentation. The change in DPPH free radical scavenging capacity was mainly related to the change in the polyphenol content of *Gynostemma pentaphyllum* during fermentation. Figure 8 It can be seen that the ginseng juice fermented by Lactobacillus reuteri has a significant inhibitory effect on pancreatic lipase, and the difference is significant compared with the fermentation groups of Lactobacillus plantarum and Lactobacillus brunelli. Therefore, the ginseng juice fermented by Lactobacillus reuteri can inhibit the absorption and utilization of fat by the human body.

Claims

1. A strain of Lactobacillus reuteri ( Lactobacillus reuteri ), characterized in that: The Lactobacillus reuteri described has the accession number CCTCC AB 2026004 and its taxonomic name is [missing information]. Lactobacillus reuteri .

2. The *Lactobacillus reuteri* as described in claim 1 ( Lactobacillus reuteri Its application as a fermenting agent in increasing the anthocyanin content of ginseng juice is characterized by: The red ginseng juice was fermented using the aforementioned Lactobacillus reuteri.

3. The application according to claim 2, characterized in that: The amount of Lactobacillus reuteri added to the ginseng juice is 1.5% to 7% of the juice volume.

4. The application according to claim 2, characterized in that: Fermentation conditions: 37℃ for 12-36 hours.

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