KR0150861B1 - Acid tolerant leuconostoc paramesenteroides and preparation of kimchi - Google Patents
Acid tolerant leuconostoc paramesenteroides and preparation of kimchiInfo
- Publication number
- KR0150861B1 KR0150861B1 KR1019950020984A KR19950020984A KR0150861B1 KR 0150861 B1 KR0150861 B1 KR 0150861B1 KR 1019950020984 A KR1019950020984 A KR 1019950020984A KR 19950020984 A KR19950020984 A KR 19950020984A KR 0150861 B1 KR0150861 B1 KR 0150861B1
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- paramesenteroides
- acid
- leu
- preparation
- Prior art date
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 34
- 239000002253 acid Substances 0.000 title claims description 21
- 241000192133 Weissella paramesenteroides Species 0.000 title claims description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims abstract description 7
- 239000007858 starting material Substances 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 3
- 210000004748 cultured cell Anatomy 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 description 11
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 239000006872 mrs medium Substances 0.000 description 5
- DZBUGLKDJFMEHC-UHFFFAOYSA-N acridine Chemical compound C1=CC=CC2=CC3=CC=CC=C3N=C21 DZBUGLKDJFMEHC-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- PLUBXMRUUVWRLT-UHFFFAOYSA-N Ethyl methanesulfonate Chemical compound CCOS(C)(=O)=O PLUBXMRUUVWRLT-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- ZMMJGEGLRURXTF-UHFFFAOYSA-N ethidium bromide Chemical compound [Br-].C12=CC(N)=CC=C2C2=CC=C(N)C=C2[N+](CC)=C1C1=CC=CC=C1 ZMMJGEGLRURXTF-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- AVXURJPOCDRRFD-UHFFFAOYSA-N Hydroxylamine Chemical compound ON AVXURJPOCDRRFD-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- VZUNGTLZRAYYDE-UHFFFAOYSA-N N-methyl-N'-nitro-N-nitrosoguanidine Chemical compound O=NN(C)C(=N)N[N+]([O-])=O VZUNGTLZRAYYDE-UHFFFAOYSA-N 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 230000035772 mutation Effects 0.000 description 2
- 235000021574 pickled cabbage Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 239000005819 Potassium phosphonate Substances 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- YXXXKCDYKKSZHL-UHFFFAOYSA-M dipotassium;dioxido(oxo)phosphanium Chemical compound [K+].[K+].[O-][P+]([O-])=O YXXXKCDYKKSZHL-UHFFFAOYSA-M 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229960005542 ethidium bromide Drugs 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- KCXFHTAICRTXLI-UHFFFAOYSA-N propane-1-sulfonic acid Chemical compound CCCS(O)(=O)=O KCXFHTAICRTXLI-UHFFFAOYSA-N 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
- A23V2400/323—Paramesenteroides
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
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Abstract
김치의 신선한 맛과 조직을 변성시키는 미생물에는 시기별로 여러 종류가 관여하는데, 김치 맛에 관여하는 미생물인 Leuconostoc paramesenteroides 균주를 선별하여, 변이처리한 후 내산성과 낮은 pH에서도 생육능력을 갖게하여 이를 배양후, 배양 균체 또는 배양균체를 분말화하여 김치제조시 스타터로 사용하여 신선하고 맛있는 김치를 제조하는 방법.Several kinds of microorganisms that denature the fresh taste and tissue of kimchi are involved at different times. , Powdered cultured cells or cultured cells to produce fresh and delicious kimchi using as a starter during the production of kimchi.
Description
제1도는 개량김치 재조 공정도이다.1 is an improved kimchi production process.
제2도는 김치 발효시 pH의 변화이다.2 is a change in pH during kimchi fermentation.
제3도는 김치 발효시 산도의 변화이다.3 is the change of acidity during kimchi fermentation.
제4도는 김치 발효시 종합 기호도의 변화이다.4 is a change in the overall preference of kimchi fermentation.
본 발명은 저온 숙성 김치에서 주된 역할을 하는 Leuconostoc paramesenteroides를 김치로부터 분리하고 변이원을 사용하여 내산성균으로 변이시켜 이를 MRS(Deman, Rogosa, Sharpe) 배지 혹은 영양배지(펩톤, 쇠고기엑기스, 효모추출액, 포도당, 소금) 등에 배양하여 얻은 균체나, 균체를 건조시킨 후, 김치 개량제를 제조하고 이 김치 개량제를 이용하여 표준화된 맛좋은 김치를 제조하는 방법에 관한 것이다. MRS 배지의 조성은 다음과 같다. 물 1리터에 쇠고기 엑기스 10g, 펩톤 10g, 효모추출액 10g, 포도당 20g, 아인산칼륨(K2HPO4) 2g, 구연산암모니움(NH4-citrate) 2g, 초산나트륨(Na-acetate) 5g, 황산망간(MnSO4) 0.05g, 황산마그네슘(MgSO4) 0.2g이다.The present invention isolates Leuconostoc paramesenteroides, which plays a major role in low-temperature aging kimchi, and transforms it into acid-resistant bacteria using a mutant, which can be used as MRS (Deman, Rogosa, Sharpe) medium or nutrient medium (peptone, beef extract, yeast extract, The present invention relates to a method for producing a kimchi improver after drying the cells or the cells obtained by culturing glucose, salt) and the like and using the kimchi improver to produce a standardized delicious kimchi. The composition of the MRS medium is as follows. 1 liter of water, 10 g of beef extract, 10 g of peptone, 10 g of yeast extract, 20 g of glucose, 2 g of potassium phosphite (K 2 HPO 4 ), 2 g of NH 4 -citrate, 5 g of sodium acetate (Na-acetate), manganese sulfate 0.05 g of (MnSO 4 ) and 0.2 g of magnesium sulfate (MgSO 4 ).
김치는 우리나라 고유의 전통식품으로 배추나 무를 절인 후 마늘, 파, 생강, 고춧가루 등을 첨가하여 일정기간 발효시켜 만든다. 김치의 맛은 재료, 담그는 방법, 담금시의 소금의 농도, 온도 및 시간에 따라서 달라지고 주로 담금 중의 미생물에 의한 발효로 독특한 맛을 지니게 된다.Kimchi is a Korean traditional food made by pickling Chinese cabbage or radish, and then adding garlic, green onion, ginger, and red pepper powder to ferment for a certain period of time. The taste of kimchi depends on the ingredients, the method of soaking, the concentration of salt, temperature and time of soaking, and has a unique taste mainly by fermentation by microorganisms in soaking.
저온에서 김치 발효시 Leuconostoc paramesenteroides는 Leuconostoc mesenteroides와 함께 김치의 발효초기부터 중기에 많이 번식하는 김치의 주발효균으로, 각종 유기산을 생산하여 김치를 숙성시키는 김치 숙성균으로 생각되고 있다. 특히, Leu. paramesenteroides는 저온에서 발효시킨 김치에 많아 겨울 김장 김치에 많은 것으로 추정된다. 그러나 이 균은 산에 약하여 pH 4.4 [Bergy's manual vol. Ⅱ. p1071-1075] 이상에서만 생육가능하며, 산에 강한 Lactobacillus 속 등이 계속적으로 생산하는 젖산으로 인해 증식을 못하고 결국 사멸하게 되며, 김치는 산패된다.During fermentation of kimchi at low temperature, Leuconostoc paramesenteroides, along with Leuconostoc mesenteroides, is the main fermentation bacterium of kimchi that grows a lot from the early fermentation stage of kimchi. In particular, Leu. Paramesenteroides are found in kimchi that has been fermented at low temperatures. However, the bacterium is weak against acids, so pH 4.4 [Bergy's manual vol. II. p1071-1075] can grow only above, lactic acid produced by the acid-resistant Lactobacillus genus can not proliferate and eventually die, and kimchi is rancid.
그러므로, 우선 산에 약한 Leu. paramesenteroides를 내산성형으로 개량하는 것이 필요하게 된다. 개량된 균은 야생주와는 달리 내산성이므로 pH가 낮아도 왕성하게 자라며, 산에 강한 Lactobacillus 속 등에 의하여 생육에 저해를 받지 않을 뿐만 아니라 경쟁적 영양섭취로 어느 정도 Lactobacillus 속 균의 성장을 억제하여, pH의 급격한 저하를 막아, 김치제조시 개량된 균을 첨가하므로 재래식 김치에 비하여 아주 맛좋고, 오래도록 산패가 일어나지 않는 김치로 유지할 수 있을 것으로 본다.Therefore, at first Leu weak in acid. It is necessary to improve paramesenteroides to acid molding. Unlike wild wines, the improved bacteria are acid resistant, so they grow vigorously even at low pH and are not inhibited by the acid-resistant Lactobacillus genus and inhibit growth of Lactobacillus genus to some extent through competitive nutrition. Preventing the drastic deterioration, the addition of improved bacteria during the production of kimchi is very delicious compared to conventional kimchi, it seems to be able to maintain a kimchi that does not cause rancid for a long time.
김치의 산패를 억제하는 방법에 대한 연구가 많이 있기는 하나 대부분 첨가물을 사용하여 산패를 억제하는 방법들이 알려져 있는데, 특허공보 제1701호에 있는 미원(주)의 미생물을 이용한 김치 개량제 제조방법 및 이를 이용한 개량김치 제조방법을 보면 여러 가지 젖산균을 그대로 배양하여 김치에 첨가하는 방법에 대한 것이며, 아직까지 Leu. paramesenteroides을 내산성 등으로 개량하는 연구가 없어서 김치의 맛과 품질을 유지하는데 어려움이 있었다. 본 발명자는 김치의 맛을 가장 좋은 상태로 유지시킬 수 있는 Leu. paramesenteroides를 내산성균주로 만들 수 있다면 김치의 풍미를 유지할 수 있다는데 착안하여 연구한 결과 본 발명을 완성하였다.Although there are many studies on how to suppress rancidity of kimchi, there are many known methods of suppressing rancidity by using additives, and methods of preparing kimchi improving agent using microorganisms of Miwon Co., Ltd. in Patent Publication No. 1701 and the same In the improved kimchi manufacturing method used, it is a method of culturing various lactic acid bacteria as it is and adding it to kimchi. There was no research to improve paramesenteroides with acid resistance, so it was difficult to maintain the taste and quality of kimchi. The inventors of the present invention, Leu. If the paramesenteroides can be made into acid-resistant strains, the present invention has been completed.
본 발명을 상세히 설명하면 김치로부터 Leu. paramesenteroides을 분리하고 동정을 하였다. Leu. paramesenteroides로 동정된 균을 자외선 조사, NTG(N-메틸-N'-니트로-N-니트로소구아니딘,N-Methyl-N'-nitro-N-nitrosoguanidine), NA (니트로우스산, nitrous acid), HA (히드록시 아민, hydroxylamine), 아크리딘(acridine), EtBr(에티디움 브롬마이드, ethidium bromide) 혹은 EMS(에틸메탄슬폰산, ethylmethan sulfonate) 등 DNA를 변이시키는 변이원을 처리하여 내산성균으로 변이시켰다. 이중 내산성균으로 개량하는데 NTG가 가장 좋았다(표 1). 자외선 조사는 다음과DETAILED DESCRIPTION OF THE INVENTION The present invention is described in detail in Leu. paramesenteroides were isolated and identified. Leu. Microorganisms identified as paramesenteroides were irradiated with UV light, NTG (N-methyl-N'-nitro-N-nitrosoguanidine, N-Methyl-N'-nitro-N-nitrosoguanidine), NA (nitrous acid), It is treated with acid-resistant bacteria by treating mutations such as HA (hydroxy amine, hydroxylamine), acridine, EtBr (ethidium bromide) or EMS (ethylmethanesulfonic acid, ethylmethan sulfonate). Mutation. Among them, NTG was the best in improving acid-resistant bacteria (Table 1). UV irradiation follows
같이 하였다. 균 배양액을 Petridish에 넣고 10W 자외선 등으로 30cm의 거리에서 1분간 조사하였다. NTG 처리는 다음과 같이 하였다. 대수증식기, 혹은 정지기의 균을 모아 50mM 트리스-염산(Tris-HCl) 완충액에서 현탁하고 최종 농도 0.2 mg/ml되게 NTG를 첨가하고 30℃에서 0.5~1.5 시간 진탕반응하였다. NA, HA, 아크리딘, EtBr, EMS 처리도 NTG 처리와 동일하거나 유사한 방법으로 하였다. 이렇게하여 얻어진 내산성 변이균주는 MRS 배지 pH 3.5에서도 생육하였다(표 2).Together. The culture medium was placed in Petridish and irradiated with 10W ultraviolet light at 30 cm for 1 minute. NTG treatment was as follows. The bacteria of the logarithmic growth stage or the stationary phase were collected and suspended in 50 mM Tris-HCl buffer, and NTG was added to a final concentration of 0.2 mg / ml and shaken at 30 ° C. for 0.5-1.5 hours. NA, HA, acridine, EtBr, EMS treatment was also the same or similar to NTG treatment. The acid resistant mutant strains thus obtained were also grown in MRS medium pH 3.5 (Table 2).
MRS 배지 (pH 6.8)에서 야생주와 내산성변이주 Leu. paramesenteroides M-100(KFCC-10863)은 성장속도가 동일하였다. pH 4.0의 MRS 배지에서는 내산성변이주 Leu. paramesenteroides M-100만 증식하였으며 증식속도가 pH 6.8의 MRS 배지)에Wild and acid resistant strains in MRS medium (pH 6.8) Leu. Paramesenteroides M-100 (KFCC-10863) had the same growth rate. In MRS medium at pH 4.0, acid-resistant mutants Leu. Only paramesenteroides M-100 was grown and growth rate was increased to pH 6.8
비하여1/2정도였다. 표3에는 야생균과 변이균의 다른 차이점을 요약하였으며, 내산성으로 개량된 Leu. paramesenteroides M-100을 이용한 김치의 속성제조법을 도시하면 다음과 같다.It was about 1/2 of the value. Table 3 summarizes the differences between wild and mutant organisms and improves acid resistance in Leu. The manufacturing method of kimchi using paramesenteroides M-100 is as follows.
[실시예1]Example 1
내산성균 Leu. paramesenteroides M-100 (KFCC-10863)를 MRS 배지(pH 5.0)에 접종하고 15℃, 7일간 배양하였다. 배양액 10 ml을 취하여 개량제로 사용하여 김치제조시 절인 배추 500g에 스타터(starter)로 첨가한 후 김치를 제조하였다. 대조구와 함게 관능검사를 조사한 결과 6일 후부터 내산성균 쪽이 아주 좋았다(표 4). 관능검사는 Pannel 요원 20명(20-40세, 남녀 10씩), 5점 척도법(5: 매우좋다, 4: 좋다, 3: 보통, 2: 나쁘다, 1: 아주 나쁘다)으로 실시하였다.Acid-resistant bacteria Leu. paramesenteroides M-100 (KFCC-10863) was inoculated in MRS medium (pH 5.0) and incubated at 15 ° C. for 7 days. 10 ml of the culture was taken and used as a modifier to add kimchi to 500 g of pickled cabbage as a starter. In the sensory test with the control group, acid-resistant bacteria were better after 6 days (Table 4). Sensory tests were performed using 20 Pannel agents (20-40 years old, 10 males and 10 females) and a 5-point scale (5: very good, 4: good, 3: normal, 2: bad, 1: very bad).
[실시 예2]Example 2
쇠고기액기스 3g, 펩톤 5g, 포도당(혹은 비첨가) 2g, 소금 8g을 물 1리터에 녹이고 120℃, 20분간 살균하고 내산성균 Leu. paramesenteroides M-100 (KFCC-10863)을 접종하여 15℃에서 1주일간 배양하고 동결건조 후 분말화하여 김치개량제로 만들었다. 이 김치개량제 1g을 절임배추 500g에 첨가하여 김치를 제조하고 10℃, 암소에 보관하였다. 숙성동안의 pH변화, 산도[A. O. A. C. 분석방법. 1990. p420]변화, 관능을 대조구와 비교한 결과, 내산성균 Leu. paramesenteroides M-100의 경우 pH가 아주 완만하게 내려갔으며(그림 2), 산패는 약 2배 이상 지연되었으며(그림 3), 관능면에서도 우수하였다(그림 4).3 g of beef extract, 5 g of peptone, 2 g of glucose (or no addition), and 8 g of salt are dissolved in 1 liter of water and sterilized at 120 ° C. for 20 minutes. Paramesenteroides M-100 (KFCC-10863) was inoculated and incubated at 15 ° C. for 1 week, lyophilized and powdered to make kimchi improver. 1 g of this kimchi improving agent was added to 500 g of pickled cabbage to prepare kimchi and stored at 10 ° C. in the dark. PH change during acidification, acidity [A. O. A. C. Analytical Methods. 1990. p420] Change and sensory results were compared with the control group. In the case of paramesenteroides M-100, the pH went down very slowly (Figure 2), and the rancidity was delayed by more than two times (Figure 3), and also in terms of sensory performance (Figure 4).
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