Novel strain derived from traditional fermented food and having excellent enzyme productivity, and method for preparing fermented cereal enzyme food by using same

A method of producing fermented grains, comprising:

• (a) inoculating a grain with a strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP;
• and
• (b) culturing the strain to obtain fermented grains.

Fermented grains comprising Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP.

A food composition comprising a strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC12905BP or fermented grains comprising the strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP.

A composition for thrombolysis comprising:

• a strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC12905BP or fermented grains comprising the strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP.

A composition for digestion improvement, comprising:

• a strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP or fermented grains comprising the strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP.

A composition for prophylaxis, amelioration or treatment of bowel inflammation, serous membrane weakening or intestinal injury, comprising:

• a strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP or fermented grains comprising the strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP.

A composition for antioxidation comprising:

• a strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC12905BP or fermented grains comprising the strain of Bacillus amyloliquefaciens BA245 deposited under accession number KCTC 12905BP.