HK1256009A1 - 氣體產生量較低的腸膜明串珠菌cjlm119菌株及利用它的辣白菜製造方法 - Google Patents
氣體產生量較低的腸膜明串珠菌cjlm119菌株及利用它的辣白菜製造方法Info
- Publication number
- HK1256009A1 HK1256009A1 HK18115057.8A HK18115057A HK1256009A1 HK 1256009 A1 HK1256009 A1 HK 1256009A1 HK 18115057 A HK18115057 A HK 18115057A HK 1256009 A1 HK1256009 A1 HK 1256009A1
- Authority
- HK
- Hong Kong
- Prior art keywords
- gas
- production method
- same
- reduced amount
- leuconostoc mesenteroides
- Prior art date
Links
- 241000192130 Leuconostoc mesenteroides Species 0.000 title 1
- 235000021109 kimchi Nutrition 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
Classifications
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- 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, e.g. protozoa; 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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, e.g. protozoa; 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20160090284 | 2016-07-15 | ||
| PCT/KR2017/007615 WO2018012941A2 (ko) | 2016-07-15 | 2017-07-14 | 가스발생량이 낮은 류코노스톡 메센테로이드 cjlm119 균주 및 이를 이용한 김치의 제조방법 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HK1256009A1 true HK1256009A1 (zh) | 2019-09-13 |
Family
ID=60943716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HK18115057.8A HK1256009A1 (zh) | 2016-07-15 | 2018-11-23 | 氣體產生量較低的腸膜明串珠菌cjlm119菌株及利用它的辣白菜製造方法 |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US20190297908A1 (zh) |
| EP (1) | EP3486310B1 (zh) |
| JP (1) | JP6438602B2 (zh) |
| KR (1) | KR101807995B1 (zh) |
| CN (1) | CN108603164B (zh) |
| AU (1) | AU2017296918C1 (zh) |
| CA (1) | CA3030832C (zh) |
| HK (1) | HK1256009A1 (zh) |
| NZ (1) | NZ749715A (zh) |
| PH (1) | PH12019500096A1 (zh) |
| RU (1) | RU2731642C2 (zh) |
| SG (1) | SG11201900051UA (zh) |
| WO (1) | WO2018012941A2 (zh) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102651296B1 (ko) * | 2018-12-28 | 2024-03-26 | 씨제이제일제당 (주) | 헬리코박터 파일로리 감염에 의해 발생한 위암의 예방 또는 개선용 김치를 포함하는 식품 조성물 |
| KR102637908B1 (ko) | 2018-12-28 | 2024-02-20 | 씨제이제일제당 (주) | 헬리코박터 파일로리 연관 질환에 대한 유전자 마커 |
| CN110663933A (zh) * | 2019-10-22 | 2020-01-10 | 天津科技大学 | 一种利用肠膜明串珠菌进行纯种发酵辣椒酱的方法 |
| WO2023101356A1 (ko) * | 2021-11-30 | 2023-06-08 | 씨제이제일제당 (주) | 류코노스톡 메센테로이데스 cjlm119 균주 및 이의 배양물을 포함하는 식품용 발효 조성물 |
| CN118028165B (zh) * | 2024-02-29 | 2024-07-09 | 江苏省农业科学院 | 一株肠膜明串珠菌及其应用 |
Family Cites Families (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU823423A1 (ru) * | 1979-06-18 | 1981-04-23 | Алтайский Филиал Всесоюзного Научно- Исследовательского Института Масло-Дельной И Сыродельной Промышленности | Штамм 122-АНТАгОНиСТ пОСТОРОННЕй МиКРОфлОРыСыРА |
| KR100187828B1 (ko) | 1996-01-08 | 1999-06-01 | 원철희 | 김치의 부풀어오름을 방지할 수 있는 신규한 젖산균 및 이를 이용한 김치의 제조방법 |
| KR100336491B1 (ko) | 1999-08-02 | 2002-05-15 | 김길환 | 김치제품의 팽창방지 포장방법 |
| KR100429495B1 (ko) * | 2001-02-28 | 2004-05-03 | 정명준 | 단백질 및 다당류를 이용한 이중코팅 유산균 원말의제조방법 |
| EP1441027A1 (en) * | 2003-01-22 | 2004-07-28 | Chr. Hansen A/S | Storage stable frozen lactic acid bacteria |
| KR20050066427A (ko) * | 2003-12-26 | 2005-06-30 | 주식회사 두산 | 김치에서 분리한 젖산 생성능이 낮은 류코노스톡메센테로이드 균주 및 비발효성당을 이용한 숙성도가지연된 김치의 제조 방법 |
| KR20060038823A (ko) * | 2004-11-01 | 2006-05-04 | 부산대학교 산학협력단 | 저장성과 관능특성이 향상된 포장 김치의 제조방법 |
| US20090022850A1 (en) * | 2005-12-29 | 2009-01-22 | Daesang Fnf Corporation | Acid tolerant leuconostoc mesenteroides with excellent mannitol productivity and method for producing a kimchi using the same |
| KR100788456B1 (ko) * | 2006-08-31 | 2007-12-24 | 한국원자력연구원 | 극한 환경에서도 저장이 가능한 우주김치 제조방법 |
| WO2009091092A1 (en) | 2008-01-18 | 2009-07-23 | Pusan National University Industry-University Cooperation Foundation | Canned kimchi with improved storability and enhanced functionality |
| KR20100088894A (ko) * | 2009-02-02 | 2010-08-11 | 에이엠바이오 (주) | 멤브레인 생물반응기를 이용한 고농도 유산균의 생산방법 및 유산균 동결건조 분말의 제조방법 |
| CN102272287B (zh) * | 2009-03-04 | 2014-12-10 | 株式会社明治 | 冷冻干燥粉末状菌体及其制造方法 |
| KR101099924B1 (ko) * | 2009-07-16 | 2011-12-28 | 씨제이제일제당 (주) | 신규한 류코노스톡 시트리움 및 이를 스타터로 사용한 발효식품 및 조성물 |
| KR200468839Y1 (ko) | 2011-09-23 | 2013-09-04 | 대상 주식회사 | 발효 식품 포장 용기의 가스 방출 밸브 |
| KR20150037269A (ko) * | 2013-09-30 | 2015-04-08 | 대상에프앤에프 주식회사 | 가스발생 억제 및 숙성 조절 방법 |
| KR101605737B1 (ko) * | 2013-12-26 | 2016-03-24 | 대상에프앤에프 주식회사 | 내산성이 우수하고 저 산생성능을 갖는 류코노스톡 메센테로이드 dsr8985 균주 및 이를 이용한 김치의 제조 방법 |
| CN104894031B (zh) * | 2015-06-18 | 2017-09-26 | 郑州大学 | 一株肠膜明串珠菌及其在低温青贮中的应用 |
| KR20160009702A (ko) * | 2016-01-11 | 2016-01-26 | 대상에프앤에프 주식회사 | 가스발생 억제 및 숙성 조절 방법 |
-
2017
- 2017-07-14 RU RU2019104079A patent/RU2731642C2/ru active
- 2017-07-14 JP JP2017565720A patent/JP6438602B2/ja active Active
- 2017-07-14 SG SG11201900051UA patent/SG11201900051UA/en unknown
- 2017-07-14 US US16/317,038 patent/US20190297908A1/en active Pending
- 2017-07-14 NZ NZ749715A patent/NZ749715A/en unknown
- 2017-07-14 CA CA3030832A patent/CA3030832C/en active Active
- 2017-07-14 AU AU2017296918A patent/AU2017296918C1/en active Active
- 2017-07-14 CN CN201780002128.3A patent/CN108603164B/zh active Active
- 2017-07-14 KR KR1020170089713A patent/KR101807995B1/ko active IP Right Grant
- 2017-07-14 WO PCT/KR2017/007615 patent/WO2018012941A2/ko unknown
- 2017-07-14 EP EP17828011.1A patent/EP3486310B1/en active Active
-
2018
- 2018-11-23 HK HK18115057.8A patent/HK1256009A1/zh unknown
-
2019
- 2019-01-14 PH PH12019500096A patent/PH12019500096A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA3030832A1 (en) | 2018-01-18 |
| WO2018012941A3 (ko) | 2018-03-08 |
| US20190297908A1 (en) | 2019-10-03 |
| CN108603164B (zh) | 2020-04-10 |
| PH12019500096A1 (en) | 2019-10-28 |
| AU2017296918A1 (en) | 2019-01-24 |
| AU2017296918C1 (en) | 2020-08-20 |
| CA3030832C (en) | 2021-08-24 |
| EP3486310B1 (en) | 2021-03-03 |
| AU2017296918B2 (en) | 2020-07-23 |
| JP2018526973A (ja) | 2018-09-20 |
| WO2018012941A2 (ko) | 2018-01-18 |
| CN108603164A (zh) | 2018-09-28 |
| EP3486310A2 (en) | 2019-05-22 |
| SG11201900051UA (en) | 2019-02-27 |
| KR101807995B1 (ko) | 2017-12-12 |
| EP3486310A4 (en) | 2020-01-29 |
| JP6438602B2 (ja) | 2018-12-19 |
| RU2731642C2 (ru) | 2020-09-07 |
| NZ749715A (en) | 2020-07-31 |
| RU2019104079A3 (zh) | 2020-08-17 |
| RU2019104079A (ru) | 2020-08-17 |
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