JP6166105B2 - Lactic acid bacteria suitable for the production of pickles, the elements of pickles using them, and fermented pickles - Google Patents

Description

  The present invention relates to lactic acid bacteria suitable for the production of pickles. More specifically, the present invention relates to a lactic acid bacterium that ferments rapidly at room temperature when used for the production of pickles, but can stop fermentation at a low temperature of about 5 ° C. or less and can impart an appropriate viscosity by fermentation. Furthermore, the present invention relates to a starter for producing pickles using the lactic acid bacteria, a pickle element, and pickles.

  Pickles such as kimchi and shiba pickles are originally recognized as food fermented with lactic acid bacteria. On the other hand, in the production of industrial fermented pickles, since it is difficult to stabilize the quality, fermented pickles are only 0.1% or less of the pickled product production. Lactic acid bacteria and lactic acid bacteria fermented foods are known to have beneficial physiological functions such as stabilization of the intestinal flora, immune activation, and reduction of blood cholesterol. Supported by animal experiments.

  However, as mentioned above, only a few fermented pickles by lactic acid bacteria are produced. In addition, liquid or powdered pickles are also commercially available and can be easily prepared, but these are pickled with salt and seasoning, not fermented pickles using lactic acid bacteria. Thus, the present situation is that the original pickles having a unique flavor fermented with lactic acid bacteria are reduced, and there are few opportunities for enjoying the beneficial physiological functions of lactic acid bacteria through the pickles.

  In the production of industrial fermented pickles, it is the lactic acid bacteria starter that has the greatest influence on the stabilization of quality, and the fact that no excellent lactic acid bacteria starter for pickles is known is a factor in the decline of fermented pickles. Moreover, in ordinary households, there is no fermented pickle that can be easily pickled without failure, which takes time and effort to maintain and maintain the bed.

  Lactic acid bacteria used in fermented pickles manufactured for industrial and household use are (1) capable of growing at a relatively low temperature, (2) stopped growing when stored in a refrigerator (about 5 ° C), and (3) acid-resistant. It is not strong, and it is required to have properties such as that acid generation is moderate, (4) the flavor to be produced is preferable as a pickle, and (5) moderate viscosity is imparted after fermentation. The above (1) can be fermented at a room temperature of 10 to 15 ° C. which is a room temperature at night in a general household where the fermentation temperature cannot be normally controlled, and reduces the energy cost by fermenting at a relatively low temperature industrially. This is a characteristic that is required to satisfy demands such as making it difficult for bacteria such as Escherichia coli to propagate by fermenting at a low temperature. Said (2) is a characteristic required in order to suppress that fermentation advances and acidity increases when it preserve | saves with a refrigerator after completion | finish of fermentation. The above (3) is a characteristic that is required to stop fermentation with the production of an appropriate acid because it tends to produce acid when pickled in a state of relatively low salinity, resulting in pickled acidity. is there. The above (4) is a characteristic required for producing tasty pickles. The above-mentioned (5) has a tendency to prefer low-salt pickles, and is a characteristic that is necessary for imparting a firm flavor even when relatively low-salts are entangled with pickled juice by imparting viscosity. In fact, thickeners such as xanthan gum are used in many industrially produced pickles.

  Up to now, various reports have been made on lactic acid bacteria used for the production of pickles. For example, Patent Document 1 discloses that Lactobacillus sake HS1 (Lactobacillus sake HS1: FERM P-17617 is effective in producing stable fermented pickles, improving taste, and producing pickles rich in L-lactic acid. However, since Lactobacillus salmon HS1 disclosed in Patent Document 1 grows at a low temperature (about 5 ° C.), there is a problem in terms of storage stability, and it is stored in a refrigerator after completion of fermentation. Then, there is a disadvantage that the fermentation progresses and the acidity becomes strong.Lactobacillus salmon HS1 does not have the ability to produce exudates, so that it is necessary to use a thickener such as xanthan gum separately in the production of pickles. There is also a disadvantage that.

  Patent Document 2 discloses Leuconostoc paramezenteroides K-3 as a lactic acid bacterium capable of maintaining the color tone of the material vegetable, imparting an appropriate sourness, and preventing turbidity of pickles. However, even this strain has the disadvantage that it does not have the ability to produce exudates and cannot impart thickness to pickles.

  Patent Document 3 discloses that powdered pickles mixed with a powder seasoning using lactic acid bacteria selected from low-temperature sensitive lactic acid bacteria, high salt-resistant lactic acid bacteria, low-temperature-grown lactic acid bacteria, and high-fermentable lactic acid bacteria are lactic acid bacteria Lactobacillus plantarum LTSM175 strain (FERM P-11552) is disclosed as a cold-sensitive lactic acid bacterium, and a high salt-resistant lactic acid bacteria fusion strain F6 strain (FERM P-12226) is employed as a high-salt-resistant lactic acid bacterium. In addition, Leuconostoc sp. GLT36 (FERM P-13131) is disclosed as a low temperature-growing lactic acid bacterium, and Lactobacillus plantarum No. 14 (FERM P-11550) is disclosed as a highly fermentable lactic acid bacterium. However, even these lactic acid bacteria cannot stop fermentation at a low temperature (about 5 ° C.) and cannot give an appropriate viscosity.

  Thus, although lactic acid bacteria used for the production of pickles have been reported for strains that enable growth at a relatively low temperature, moderate acid production, and imparting good flavor, In addition to the characteristics, no strain has been reported that has the characteristics that can stop fermentation at a low temperature (about 5 ° C.) and impart moderate viscosity (thickness) by fermentation.

Japanese Patent No. 3091196 JP-A-64-2527 Japanese Unexamined Patent Publication No. 6-113731

  An object of the present invention is to provide a lactic acid bacterium that ferments rapidly at room temperature when used for the production of pickles, but can stop fermentation at a low temperature of about 5 ° C. or less and can impart an appropriate viscosity by fermentation. Moreover, the objective of this invention is providing the starter for the manufacture of the pickles using the said lactic acid bacteria, the element of pickles, and the pickles.

  The present inventor has intensively studied to solve the above-mentioned problems, and as a result of several screenings of lactic acid bacteria from various separation sources, the present inventors can ferment vegetables quickly at about 10-37 ° C and grow at 5 ° C. As a lactic acid bacterium that stops fermentation, Leuconostoc mesenteroides no. 66 strains were isolated. In addition, the Leuconostok Mesenteroides No. It was found that 66 strains can impart moderate viscosity by fermentation when used for the production of pickles, and can also provide a sensory superior flavor and moderate acidity. The present invention has been completed by further studies based on such knowledge.

That is, this invention provides the invention of the aspect hung up below.
Item 1. Leuconostoc mesenteroides No. deposited under accession number NITE P-01568. No. 66, which grows at 10 to 37 ° C. but does not grow at 5 ° C. and produces a viscous component. 66 mutants.
Item 2. Leuconostoc mesenteroides No. deposited under accession number NITE P-01568. No. 66, which grows at 10 to 37 ° C. but does not grow at 5 ° C. and produces a viscous component. A starter for making pickles, including 66 mutants.
Item 3. (1) Leuconostoc mesenteroides No. deposited under the deposit number NITE P-01568. No. 66, which grows at 10 to 37 ° C. but does not grow at 5 ° C. and produces a viscous component. A pickle element containing 66 mutant strains and (2) a seasoning and / or a pickle base material.
Item 4. The manufacturing method of a pickle which adds and ferments the starter for manufacture of the pickle of claim | item 2 to the pickle raw material.
Item 5. A pickle obtained by adding a fermenter to the pickle raw material and adding the starter for manufacturing the pickle according to item 2.
Item 6. 4. A method for producing pickles, wherein the raw materials for pickles are fermented by adding the raw materials for pickles to Item 3.
Item 7. Pickles obtained by adding the pickled ingredients to the pickled ingredients of Item 3 and fermenting them.

  Since the lactic acid bacteria of the present invention can rapidly ferment vegetables at room temperature (about 10 to 37 ° C.), they are suitable for producing pickles at home, and even when industrially producing pickles, Energy costs can be reduced by employing fermentation. In addition, since the lactic acid bacteria of the present invention do not grow in a temperature environment of about 5 ° C. and stop fermentation, when the fermented pickles are stored at a low temperature in a refrigerator or the like, the fermentation proceeds so that the acidity becomes strong. It can be suppressed, and the pickles can have excellent storage stability.

  In addition, since the lactic acid bacterium of the present invention produces a viscous component, the pickles can be provided with a viscosity (thickness) without adding a thickener, and a firm taste can be imparted even with a relatively low salt content. it can. Furthermore, since the lactic acid bacteria of the present invention can impart a sensory excellent flavor and an appropriate acidity when fermenting pickled raw materials such as vegetables, fruits and marine products, the pickled pickles can also be provided with a good taste.

It is a figure which shows the result of having measured the number of lactic acid bacteria, pH, and the number of general bacteria over time during fermentation, when kimchi was manufactured using the lactic acid bacteria of the invention (Leuconostoc mescenteroides No. 66 strain). .

1. Lactic Acid Bacteria The lactic acid strain of the present invention is No. belonging to Leuconostoc mesenteroides. 66 strain (accession number NITE P-01568) (hereinafter also referred to as lactic acid strain No. 66 strain) or a mutant strain thereof.

  The lactic acid strain No. The 66 strain is a strain with a history of food isolation isolated from tsukuzuke and is not toxic to humans or non-human animals in Leuconostoc mesenteroides itself and its culture, and can be used safely. It is a possible strain.

  The lactic acid strain No. The mycological properties of the 66 strains are shown in Table 1. For comparison, three reference strains belonging to Leuconostok Mecenteroides (Leuconostok Mesenteroides Subspecies Mesenteroides NBRC1000049, Leuconostoc Mesenteroides Subspecies Dextranicam NBRC100495, Table 1 also shows the mycological properties of Leuconostoc mesenteroides subspecies Cremoris NBRC1007766). These bacteriological properties were examined according to the method described in Bergey's Manual of Systematic Bacteriology, Second Edition (2009).

  The bacteriological properties were searched for closely related bacterial species with reference to Bergey's Manual of Systematic Bacteriology, Second Edition (2009). The 66 strain was consistent with the characteristics of Leuconostoc mesenteroides. In addition, the lactic acid strain No. 1 of the present invention. As for 66 strains, 16S rDNA base sequence 1500 base pair (bp) was decoded, and homologous search of related species was performed in the Apollon DB-BA8.0 database. As a result, Leuconostoc mecenteloides subspecies mecenteroides NCDO523 strain And 100% homology with Leuconostoc mesenteroides subspecies dextranicum NRIC1539. In addition, in the international base sequence database, the lactic acid strain of the present invention contains the 16S rDNA base sequence and 100% of Leuconostoc mesenteroides subsp. It has been confirmed to show homology. From these mycological and genetic properties, lactic acid strain No. Strain 66 was identified as Leuconostoc mesenteroides.

  However, as shown in Table 1, the lactic acid strain No. The 66 strain is clearly different from the three subspecies reference strains belonging to Leuconostoc mesenteroides in terms of sugar assimilation, and is positioned as a novel lactic acid strain.

  In addition, the lactic acid strain No. 1 of the present invention. The 66 strain can grow at about 10 to 37 ° C., but has growth characteristics such that growth stops when the temperature is about 5 ° C. or lower. Therefore, the lactic acid strain No. When producing pickles using 66 strains, fermentation is allowed to proceed at room temperature, and after production, the fermentation can be stopped and stored stably by storing it at a low temperature (about 5 ° C or less) such as a refrigerator. become. Thus, the characteristic of growing at about 10 to 37 ° C. and stopping the growth at about 5 ° C. or less is a characteristic that is not recognized in the conventional Leuconostoc mesenteroides. The lactic acid strain No. Particularly suitable growth temperature for 66 strains is 12-30 ° C.

  Furthermore, the lactic acid strain No. 1 of the present invention. The 66 strain has the ability to produce viscous components, and when used for the production of pickles, it can impart an appropriate viscosity to the pickles. The lactic acid strain No. The viscous component produced by the 66 strain has not been fully elucidated and does not require limited interpretation, but is presumed to be dextran or other thickening polysaccharide.

  The lactic acid strain No. The 66 shares were registered at the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation (location: 2-5-8 Kazusa-Kamashita, Kisarazu-shi, Chiba, Japan) with the accession number “NITE P-01568” and the identification number “No. .66 "as of March 13, 2013 (notification date: April 10, 2013).

  In addition, the lactic acid strain of the present invention includes the above-mentioned No. 66 mutants are included. The mutant strain can grow at about 10 to 37 ° C., but it only needs to have the ability to stop growing and produce a viscous component when the temperature is about 5 ° C. or lower. The mutant strain is No. 1 above. The strain 66 can be obtained by mutating by a known method, or may be mutated spontaneously.

  Cultivation of the lactic acid strain of the present invention can be performed using a medium used in the conventional culture of Leuconostoc mesenteroides. Examples of the medium used for culturing the lactic acid strain of the present invention include carbon sources such as glucose, galactose, fructose, trehalose and sucrose; nitrogen sources such as meat extract, peptone, yeast extract, casein and whey protein; Examples include inorganic nutrients such as magnesium, iron sulfate, manganese sulfate, sodium phosphate and sodium citrate; vitamins; media containing amino acids and the like. More specifically, examples of the medium used for culturing the lactic acid strain of the present invention include MRS broth medium, MRS agar medium, GAM broth medium, and GAM semi-fluid medium.

  Moreover, as culture conditions of the lactic acid strain of this invention, it is pH 5.0-8.0, Preferably it is pH 5.5-7.0, Temperature 10-37 degreeC, Preferably 12-30 degreeC is mentioned. Further, the lactic acid strain of the present invention is facultative anaerobic, and its culture may be carried out under either aerobic conditions or anaerobic conditions, but is preferably aerobic from the viewpoint of ease of operation. Conditions.

  The culture solution cultured using the lactic acid strain of the present invention is subjected to separation treatment such as centrifugation and filtration, and further washed as necessary to obtain the lactic acid strain of the present invention in the state of wet cells. it can. Moreover, the lactic acid strain of the present invention can be obtained in a dry cell state by subjecting the wet cell thus obtained to a drying treatment such as freeze-drying. In addition, the cells recovered from the culture solution cultured using the lactic acid strain of the present invention are suspended in an appropriate liquid (for example, water containing soybean solids), frozen, and pulverized as necessary. Thus, the lactic acid strain of the present invention can be obtained in a frozen cell state.

2. Use of Lactic Acid Bacteria The lactic acid bacteria strain of the present invention can be used as a starter for the production of pickles, or can be mixed with other materials and used as a source of pickles.

[Starter for manufacturing pickles]
When the lactic acid strain of the present invention is used as a starter for producing pickles, the starter may be in the form of powder, paste, or liquid. In addition, when the lactic acid strain of the present invention is used as a starter for the production of pickles, the starter includes microorganisms such as other lactic acid bacteria and yeasts used for the production of pickles in addition to the lactic acid strain of the present invention. Also good. Further, the starter may be in any form such as liquid, paste or powder.

[Natural of pickles]
The element of the pickles contains the lactic acid strain of the present invention in the state of viable bacteria, the seasoning and / or the pickle bed base material. The element of the pickles is used for manufacturing pickles by immersing the raw materials of the pickles.

  Either the seasoning or the pickled floor base material may be included in the element of the pickles, or both of them may be included.

  The seasoning blended in the pickles may be appropriately set according to the kind of the pickles to be produced, for example, salts such as sodium chloride, sodium glutamate, sodium acetate, sodium succinate; glucose, galactose, Sugars such as fructose, sucrose, dextrin and starch; proteins such as casein; umami seasonings such as dried powder, shrimp powder, bonito powder, bonito extract, kelp powder, kelp extract; chili, pepper, yam, garlic, caraway And spices such as paprika, ginger and cloves. These seasonings may be used individually by 1 type, and may be used in combination of 2 or more type.

  In addition, the pickle floor base material to be blended with the pickle base may be appropriately set according to the kind of pickle to be manufactured. For example, rice bran, rice flour, bran, wheat flour, buckwheat flour, soy flour, tofu , Sake lees, rice cakes, bread, seaweed and the like. These pickled floor base materials may be used alone or in combination of two or more.

  In addition to the lactic acid strain of the present invention, the pickle element may contain other microorganisms such as lactic acid bacteria and yeast used for the production of pickles, if necessary.

  The element of the pickles may be any of powder, paste, and liquid.

The content of the lactic acid bacterium strain of the present invention in the element of the pickles is not particularly limited as long as it is an amount capable of fermenting the raw material of the pickles, but is, for example, about 10 ⁴ to 10 ¹¹ cfu / g, preferably 10 ⁵ to 10 ^{About 10} cfu / g can be mentioned. Moreover, what is necessary is just to set suitably about the content of the seasoning in the element of the said pickle and / or the pickle floor base material according to the kind of pickle used as a manufacture objective.

  By appropriately setting the seasoning and / or the pickled floor base material to be included, the pickled vegetables can be provided as pickled vegetables, kimchi elements, sauerkraut elements, marinade-style pickled elements, pickled elements, etc. It is used as a dipping bed or a dipping solution for easily producing pickles at home.

3. Pickles can be produced by fermenting the raw materials of the pickles using the starter for manufacturing the pickles or the elements of the pickles.

  The production of the pickles using the starter for manufacturing the pickles is performed by adding an appropriate amount of the starter for manufacturing the pickles and, if necessary, the seasoning and / or the pickle floor base material to the pickles raw material and fermenting them. . About the seasoning and / or pickle bed base material added as needed, it is the same as that used by the element of the above-mentioned pickles.

  Moreover, the manufacture of the pickles using the said pickle element is performed by attaching the fermented raw material to the element of the pickle and fermenting it.

  The raw materials for pickles are appropriately set according to the type of pickles to be produced. For example, vegetables such as cucumber, carrot, Japanese radish, Chinese cabbage, cabbage, onion, tomato, zucchini, asparagus, broccoli, paprika; melon, watermelon Fruits such as sardines, mackerel, squid, shrimp and other marine products.

In the production of pickles using the starter for pickles or pickles, the use amount of the starters for pickles or pickles is not particularly limited as long as it can start fermentation of the pickles. However, at the time of manufacturing pickles, for example, the amount of the lactic acid strain of the present invention is about 10 ⁵ to 10 ¹¹ cfu, preferably about 10 ⁷ to 10 ¹⁰ cfu with respect to 1 kg of the pickle raw material.

  In addition, the fermentation conditions in the production of the pickles using the starter for the production of the pickles or the elements of the pickles are appropriately set according to the kind of the pickles to be produced, etc. -48 hours, Preferably it is 3-30 hours at 12-30 degreeC. In addition, since the lactic acid strain of this invention shows favorable growth at room temperature, the temperature at the time of fermentation can also be performed at room temperature, without performing special temperature control.

  The pickles thus obtained can be stopped at a low temperature of about 5 ° C. or less (for example, stored in a refrigerator) to stop fermentation by the lactic acid strain of the present invention. Moreover, since the pickles thus obtained can be kept at a low temperature of about 5 ° C. or less, the state in which fermentation by lactic acid bacteria is stopped can be maintained, so that taste changes such as enhancement of acidity do not occur, and the quality is stable. Can be maintained.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Example 1 Evaluation of Growth Temperature and Viscous Component Production Ability Leuconostoc Mesenteroides No. In order to evaluate the growth temperature and viscosity component production ability of 66 strains and other lactic acid strains, the following tests were conducted.

Each lactic acid strain shown in Table 2 was inoculated with 1 platinum ear in an MRS broth medium for measuring lactic acid bacteria, and statically cultured at 5 ° C, 12 ° C or 30 ° C for 2 days. After the culture, the presence or absence of bacterial growth was evaluated by measuring the absorbance at 660 nm (OD _{660 nm} ) for each culture solution.

  Furthermore, each lactic acid strain shown in Table 2 was smeared on a 5 wt% sucrose-added MRS agar medium and cultured at 25 ° C. for 2 days under aerobic conditions. After culturing, the properties on the medium were confirmed, whether or not the presence of viscous substances was observed, and the ability to produce viscous components was evaluated.

  The obtained results are shown in Table 2. From this result, Leuconostok Mesenteroides No. It was confirmed that 66 strains did not grow at 5 ° C but grew well at 12 ° C and 30 ° C. On the other hand, in other Leuconostoc lactic acid strains including Leuconostoc mesenteroides, there were strains that stopped growing at 5 ° C, but none of these strains grew at 12 ° C and were pickled at room temperature. The fermentation was not possible. In addition, it was confirmed that Lactobacillus lactic acid strains grow even at 5 ° C. From the above results, the characteristics of not growing at 5 ° C. but growing at 12 ° C. are not possessed by conventional Leuconostoc mesenteroides strains. It was confirmed that this was a characteristic characteristic of 66 strains.

  Also, Leuconostok Mesenteroides No. It was also confirmed that the 66 strain was capable of producing a viscous component and could impart an appropriate viscosity to the fermentation product.

Example 2: Production of freeze-dried starter Leuconostoc mesenteroides No. 1 was pre-cultured in 600 ml of a medium sterilized at 121 ° C for 15 minutes (see below for composition). Inoculated with 12 ml of the preculture solution of 66 strains, and statically cultured at 30 ° C. for 2 days. After completion of the culture, the culture solution was centrifuged at 8,000 rpm for 15 minutes to remove the supernatant and collect the cells. The obtained cells were suspended in 35 ml of 10% (w / v) skim milk and placed in a glass container. Next, the glass container containing the cell suspension is dipped in acetone with dry ice, rapidly frozen, and freeze-dried using a freeze dryer to obtain 4.2 g of a dry powder freeze-dried starter. It was. The number of bacteria of the obtained freeze-dried starter was 3.0 × 10 ¹¹ CFU / g.
Medium (composition) : glucose 2.0% by weight, peptone 2.0% by weight, yeast extract 0.1% by weight, sodium phosphate 0.2% by weight, magnesium sulfate 0.01% by weight, manganese sulfate 0.005% by weight %, Sodium citrate 0.5% by weight, polysorbate 80 0.1% by weight, water balance, pH 7.0

Example 3 Production of Frozen Starter In a sterilized medium at 121 ° C. for 15 minutes (composition is the same as that used in Example 2), 8 L of Leuconostoc mesenteroides No. Inoculated 160 ml of the preculture solution of 66 strains, and static culture was performed at 30 ° C. for 35 hours. After completion of the culture, the cells were collected by centrifuging the culture solution at 8,000 rpm for 10 minutes. Next, the collected cells were washed with sterilized water, suspended in 400 ml of soybean liquid (soybean solid content: 14% by weight, remaining water), and frozen at -80 ° C. After freezing, the frozen starter was obtained by grinding to an appropriate size. The number of lactic acid bacteria of the obtained frozen starter was 2.4 × 10 ¹⁰ CFU / g.

Example 4 Production of Kimchi Elementary Element Kimchi element having the following composition was produced using the freeze-dried starter obtained in Example 2.
35% salt by weight
Kelp powder 1% by weight
Niboshi powder 1% by weight
35% sugar by weight
Garlic powder 3.9% by weight
Pepper powder 5% by weight
Paprika extract 19% by weight
Freeze-dried starter (Example 2) 0.1% by weight
Total 100.0% by weight

Example 5: Manufacture of pickled raw material Using the freeze-dried starter obtained in Example 2, a pickled raw material having the following composition was manufactured.
Salt 72% by weight
20% by weight of dried rice bran
Sodium acetate 5% by weight
Kelp powder 2.8% by weight
Freeze-dried starter (Example 2) 0.2% by weight
Total 100.0% by weight

Example 6 Production of Sauerkraut Elementary Material Sauerkraut element having the following composition was produced using the freeze-dried starter obtained in Example 2.
50% by weight of salt
Lactose 43% by weight
Sodium glutamate 4.1% by weight
End of caraway 2.5% by weight
Freeze-dried starter (Example 2) 0.4% by weight
Total 100.0% by weight

Example 7 Production of Pickle Element Using the frozen starter obtained in Example 3, a pickle element having the following composition was produced.
91.4% by weight of water
Salt 2.7% by weight
Glucose 4.5% by weight
Sodium acetate 1% by weight
Clove extract 0.1% by weight
Pepper powder 0.1% by weight
Roughly ground black pepper 0.1% by weight
Frozen starter (Example 3) 0.1% by weight
Total 100.0% by weight

Example 8: Production and evaluation of kimchi 200 g of Chinese cabbage and a little leek were cut into 5 cm widths, put in a plastic bag, covered with 15 g of kimchi obtained in Example 4, and fermented at room temperature for 24 hours to give kimchi. Manufactured. During fermentation, the number of lactic acid bacteria, pH, the number of general bacteria, and taste / flavor were evaluated over time. The number of lactic acid bacteria was determined by culturing at 30 ° C. for 3 days using a BCP plate count agar medium and counting the resulting colonies. The number of general bacteria was determined by culturing at 40 ° C. for 2 days using a normal agar medium and counting the resulting colonies.

  The measurement results of the number of lactic acid bacteria, pH and the number of general bacteria are shown in FIG. 1, and the evaluation results of taste and flavor are shown in Table 3. From this result, it was confirmed that the fermentation proceeded sufficiently in about 13 hours from the start of the fermentation, and it was possible to produce a kimchi having a good acidity and kimchi-like flavor and exhibiting an appropriate viscosity.

Example 8: Manufacture and evaluation of cucumber- style cucumber 200 g of cucumber was cut into a width of 5 mm, sprinkled with 6 g of cucumber element obtained in Example 5, and fermented at room temperature for 14 hours to produce cucumber-style cucumber (Example 8 ). In addition, for comparison, instead of the freeze-dried starter obtained in Example 2, using the pickled cucumber prepared using the heat-sterilized one of the freeze-dried starter, Manufactured (Comparative Example 1).

  Fifteen panelists ate the obtained pickled cucumbers of Example 8 and Comparative Example 1 in terms of “deliciousness as pickles”, “sour taste”, “savory flavor”, and “complexity of taste”. Then, it was determined which is preferable.

  Table 4 shows the obtained results. From this result, the Leuconostoc mesenteroides no. It was confirmed that the pickled rice cake fermented using 66 strains in the state of viable bacteria has an excellent taste and flavor.

Example 9: Evaluation of preservability of kimchi and pickled cucumbers 200 g of Chinese cabbage and a little leek were cut into 5 cm widths, placed in a plastic bag, and then covered with 15 g of kimchi obtained in Example 4 for 13 hours at room temperature. Fermented to produce kimchi. In addition, 200 g of cucumber was cut into a width of 5 mm, and 6 g of the koji pickle obtained in Example 5 was sprinkled and fermented at room temperature for 14 hours to produce koji pickles. The obtained kimchi and pickled cucumber were stored in a refrigerator set at 5 ° C. for 10 days, and during storage, sensory evaluation of kimchi and pickled cucumber was performed over time. The sensory evaluation was performed according to the following criteria.

<Criteria for sensory evaluation>
Sensory score 5: Both fragrance and taste are good, and it is equivalent to immediately after production.
4: There is almost no difference from immediately after production in terms of aroma and taste, and the sensory characteristics are sufficiently maintained.
3: Although some changes are seen compared with immediately after manufacture in terms of aroma and taste, the sensory characteristics are maintained.
2: A change is seen compared with immediately after manufacture in terms of aroma and taste, and the sensory characteristics are somewhat impaired.
1: A big change is seen in the point of fragrance and taste compared with immediately after manufacture, and the sensory characteristics are impaired.

  The results obtained are shown in Table 5. From this result, it was confirmed that Leuconostoc Mesenteroides No. It was confirmed that kimchi and koji pickles produced using 66 strains did not become sour even when stored in a refrigerator, maintained the taste and flavor immediately after production, and were excellent in storage stability.

NITE P-01568

Claims (7)

  Leuconostoc mesenteroides No. deposited under accession number NITE P-01568. 66 shares.   Leuconostoc mesenteroides No. deposited under accession number NITE P-01568. Starters for the production of pickles, including 66 strains.   (1) Leuconostoc mesenteroides No. deposited under the deposit number NITE P-01568. A pickle base containing 66 strains and (2) a seasoning and / or a pickle floor substrate.   A method for producing pickles, comprising adding a starter for manufacturing pickles according to claim 2 to fermented pickles.   Pickles obtained by adding the starter for manufacturing pickles according to claim 2 and fermenting them to the pickles raw material.   A method for producing pickles, wherein the raw materials for pickles are fermented by adding the raw materials to the pickles according to claim 3.   The pickle obtained by attaching the fermented raw material to the raw material of the pickle of Claim 3, and fermenting it.