FI116878B - Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla - Google Patents

Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla Download PDF

Info

Publication number
FI116878B
FI116878B FI20030258A FI20030258A FI116878B FI 116878 B FI116878 B FI 116878B FI 20030258 A FI20030258 A FI 20030258A FI 20030258 A FI20030258 A FI 20030258A FI 116878 B FI116878 B FI 116878B
Authority
FI
Finland
Prior art keywords
lactobacillus
glucosinolates
dsm
lactic acid
cabbage
Prior art date
Application number
FI20030258A
Other languages
English (en)
Finnish (fi)
Swedish (sv)
Other versions
FI20030258L (fi
FI20030258A0 (fi
Inventor
Juha-Matti Pihlava
Maarit Maeki
Sirpa Rajaniemi
Eeva-Liisa Ryhaenen
Marja Tolonen
Original Assignee
Maa Ja Elintarviketalouden Tut
Bioferme Oy
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Maa Ja Elintarviketalouden Tut, Bioferme Oy filed Critical Maa Ja Elintarviketalouden Tut
Priority to FI20030258A priority Critical patent/FI116878B/fi
Publication of FI20030258A0 publication Critical patent/FI20030258A0/fi
Priority to AT04713096T priority patent/ATE464794T1/de
Priority to EP04713096A priority patent/EP1594369B1/en
Priority to DE602004026686T priority patent/DE602004026686D1/de
Priority to PCT/FI2004/000076 priority patent/WO2004073418A1/en
Priority to KR1020057015465A priority patent/KR20050106022A/ko
Priority to JP2006502063A priority patent/JP2006518208A/ja
Publication of FI20030258L publication Critical patent/FI20030258L/fi
Application granted granted Critical
Publication of FI116878B publication Critical patent/FI116878B/fi

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/179—Sakei
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Saccharide Compounds (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
FI20030258A 2003-02-21 2003-02-21 Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla FI116878B (fi)

Priority Applications (7)

Application Number Priority Date Filing Date Title
FI20030258A FI116878B (fi) 2003-02-21 2003-02-21 Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla
AT04713096T ATE464794T1 (de) 2003-02-21 2004-02-20 Kontrolle des enzymatischen abbaus von glucosinolaten durch milchsäurebakterium
EP04713096A EP1594369B1 (en) 2003-02-21 2004-02-20 Control of enzymatic degradation of glucosinolates by lactic acid bacterium
DE602004026686T DE602004026686D1 (de) 2003-02-21 2004-02-20 Kontrolle des enzymatischen abbaus von glucosinolaten durch milchsäurebakterium
PCT/FI2004/000076 WO2004073418A1 (en) 2003-02-21 2004-02-20 Control of enzymatic degradation of glucosinolates by lactic acid bacterium
KR1020057015465A KR20050106022A (ko) 2003-02-21 2004-02-20 젖산균에 의한 글루코시놀레이트의 효소적 분해 조절
JP2006502063A JP2006518208A (ja) 2003-02-21 2004-02-20 乳酸菌によるグルコシノレートの酵素分解の制御

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20030258 2003-02-21
FI20030258A FI116878B (fi) 2003-02-21 2003-02-21 Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla

Publications (3)

Publication Number Publication Date
FI20030258A0 FI20030258A0 (fi) 2003-02-21
FI20030258L FI20030258L (fi) 2004-08-22
FI116878B true FI116878B (fi) 2006-03-31

Family

ID=8565690

Family Applications (1)

Application Number Title Priority Date Filing Date
FI20030258A FI116878B (fi) 2003-02-21 2003-02-21 Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla

Country Status (7)

Country Link
EP (1) EP1594369B1 (https=)
JP (1) JP2006518208A (https=)
KR (1) KR20050106022A (https=)
AT (1) ATE464794T1 (https=)
DE (1) DE602004026686D1 (https=)
FI (1) FI116878B (https=)
WO (1) WO2004073418A1 (https=)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004522431A (ja) * 2000-12-21 2004-07-29 ソシエテ デ プロデユイ ネツスル ソシエテ アノニム レバンを産生するラクトバチルス菌株、およびヒトまたはペットの食料品におけるその使用
US7744937B2 (en) 2005-08-09 2010-06-29 Kraft Foods Global Brands Llc Chemoprotectants from crucifer seeds and sprouts
JP5199551B2 (ja) * 2006-07-06 2013-05-15 サンスター株式会社 カンジダ菌感染に基づく疾患の予防又は改善剤
CN103458921B (zh) 2011-02-22 2016-05-11 考迪尔种子公司 喷雾干燥的黑芥子酶和用于生产异硫氰酸酯的用途
WO2014131422A2 (en) * 2013-02-28 2014-09-04 Fermentationexperts A/S Fermented rapeseed feed ingredient
KR20180080256A (ko) * 2015-11-08 2018-07-11 펌바이오틱스 홀딩 에이피에스 조합된 프리- 및 프로-바이오틱 조성물
EP3391757A4 (en) * 2015-12-17 2019-08-21 Cj Cheiljedang Corporation METHOD FOR COATING LACTIC ACID BACTERIA WITH INCREASED INTESTINAL SURVIVAL RATE
KR102005629B1 (ko) * 2017-09-15 2019-07-30 주식회사 풀무원 인돌-3-카비놀 함량을 강화시킨 발효 양배추 퓨레 및 이를 포함하는 식품 조성물
SG11202002850SA (en) * 2017-09-28 2020-04-29 Commw Scient Ind Res Org Isothiocyanate containing brassicaceae products and method of preparation thereof
CN109997999A (zh) * 2019-04-11 2019-07-12 南达新农业股份有限公司 一种发酵型复合恰玛古饮料及其制备方法
CN113604392B (zh) * 2021-08-17 2023-03-28 兰州大学 降解高效氯氰菊酯的戊糖乳杆菌及菌剂及用途及添加该菌的青贮饲料
CN113637597A (zh) * 2021-09-23 2021-11-12 中肽生物科技(大连)有限公司 一种玛咖苷的生物转化方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6158574A (ja) * 1984-08-30 1986-03-25 Masahisa Takeda 乳酸菌醗酵を併用した多酸酒の製造方法
EP0690922B1 (en) * 1992-12-02 1998-07-29 Unilever N.V. $i(LACTOBACILLUS SAKE) LIKE STRAINS, PRODUCTION AND USE OF THEIR EXOPOLYSACCHARIDES

Also Published As

Publication number Publication date
FI20030258L (fi) 2004-08-22
EP1594369B1 (en) 2010-04-21
DE602004026686D1 (de) 2010-06-02
JP2006518208A (ja) 2006-08-10
FI20030258A0 (fi) 2003-02-21
WO2004073418A1 (en) 2004-09-02
ATE464794T1 (de) 2010-05-15
KR20050106022A (ko) 2005-11-08
EP1594369A1 (en) 2005-11-16

Similar Documents

Publication Publication Date Title
Tharmaraj et al. Antimicrobial effects of probiotics against selected pathogenic and spoilage bacteria in cheese-based dips
CA2793729C (en) Novel lactobacillus classified as lactobacillus plantarum, and use thereof
JP6709208B2 (ja) 新規ラクトバチルス株及びその使用
FI116878B (fi) Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla
KR101650328B1 (ko) 바이오제닉 아민 분해 활성 및 유해 미생물에 대한 항균 활성이 있는 페디오코커스 펜토사세우스 균주 및 이의 용도
KR102032703B1 (ko) 락토바실러스 플란타룸 mifi-sy3 균주를 이용한 아로니아 발효액의 제조방법
JP6921350B1 (ja) ヤエザクラの花から分離したラクトバチルス・プランタルムに属する新規乳酸菌及びその利用
Łopusiewicz et al. The development of novel probiotic fermented plant milk alternative from flaxseed oil cake using Lactobacillus rhamnosus GG acting as a preservative agent against pathogenic bacteria during short-term refrigerated storage
KR100716133B1 (ko) 자극적 향미가 완화된 건강 증진용 마늘 소재 및 이의제조방법
NZ270721A (en) Inhibition of clostridia with lactobacillus rhamnosus; use in the preparation of cheese
Park et al. Lactic acid bacteria in vegetable fermentations
Awojobi et al. Biosynthesis of antimicrobial compounds by lactic acid bacteria and its use as biopreservative in pineapple juice
KR101302465B1 (ko) 김치로부터 분리된 유산균 및 상기 유산균을 이용한 발효식품
Tıraş et al. Application of mixed starter culture for table olive production
JP2004313171A (ja) 新規な乳酸菌およびそれから生産されるバクテリオシン、およびこれらを用いた魚およびマメ食料品の加工方法およびそれによって得られる生成物
JP2019187251A (ja) 発酵物の製造方法及び発酵物
Irkin et al. Applications of probiotic bacteria to the vegetable pickle products
Maduka et al. Fermentation of tigernut by lactic acid bacteria and tigernut-milk drink fermentation by lactic acid bacteria as a potential probiotic product
KR101800174B1 (ko) 내산성을 갖는 락토바실러스 플랜타럼 lrcc5308 균주, 상기 균주의 내산 안정성 향상방법, 이를 이용하여 상기 균주가 함유된 과채음료 및 이의 제조방법
WO2014140115A1 (en) Lactobacillus plantarum ncc 2936 and food preservation
FI116191B (fi) Lactobacillus-kanta ja sen käyttö kasvimateriaalin fermentaatioon käytettävässä hapatteessa
KR100945310B1 (ko) 신경세포사 보호기작을 지니는 신규한 락토바실러스부취너리 ｍｓ와 이를 이용한 감마아미노부틸산의 생산방법
Mishra Effect of white oyster mushroom and basil powder on physicochemical and sensory characteristics of probiotic yogurt.
Park et al. Lactic acid bacteria in vegetable fermentations
Arroyo‐López et al. Starter cultures in vegetables with special emphasis on table olives

Legal Events

Date Code Title Description
FG Patent granted

Ref document number: 116878

Country of ref document: FI

MM Patent lapsed