KR100536108B1 - Acid tolerant Leuconostoc mesenteroides isolated from Kimchi and method for producing a tasty Kimchi using the same - Google Patents

Abstract

The present invention is a method of producing kimchi improved taste and functionality by the addition of acid-resistant leukonostock mesentoid strain isolated from the most delicious kimchi by aging optimally at low temperature, and Gaba having the strain and blood pressure lowering and relaxation function It is about. Kimchi prepared according to the present invention has an effect not only excellent in taste, but also excellent in functionality when compared with kimchi prepared by adding a general lactic acid bacteria strain.

Description

Acid tolerant Leuconostoc mesenteroides isolated from Kimchi and method for producing a tasty Kimchi using the same}

The present invention relates to a method for producing an acid-resistant leukonostock mesentoid strain isolated from kimchi and a method of preparing kimchi using the same, more specifically, an acid-resistant leukonostock mesene separated from the most delicious kimchi by aging optimally at low temperature. The present invention relates to a method for producing kimchi with improved taste and functionality by adding a steroid strain and Gabba having a blood pressure lowering and relaxation function with the strain.

Kimchi is fermented at low temperature to ensure the preservation and maturity of the product after mixing red pepper powder, garlic, ginger, green onion and radish with pickled cabbage which is the main raw material, and is a representative traditional fermented food unique to Korea. Until the 1990s, kimchi was mainly produced at home, but it began to be commercialized since the 1990s due to rapid economic growth, increased national income, and changes in industrial structure and living environment. Recently, domestic demand and export volume have been steadily increasing along with improved awareness of commodity kimchi. However, in the case of kimchi being commercialized, naturally occurring strains that lead the fermentation of kimchi and produce the unique taste of kimchi vary depending on the origin, season, and fermentation conditions of the raw materials. It was very difficult to do. In addition, there is a problem that the taste is easily changed because it is sold in the most mature state. Therefore, the development of excellent kimchi with a constant quality and taste is required.

On the other hand, the main reason for the cool and deep taste of kimjang kimchi in winter is the increase in the strain of Leuconostoc mesenteroides , a heterofermentative lactic acid bacterium, among the lactic acid bacteria when it is aged at low temperature ( So MH and Kim YB, Korean J. Food Sci.Technol . , 27 (4): 495-505, 1995; So MH and Kim YB, Korean J. Food Sci.Technol . , 27 (4): 506-515, 1995). This leukonostock mesentoid strain starts growing from the beginning when making kimchi and produces carbon dioxide, lactic acid, acetic acid, ethanol and other volatile metabolites to ferment kimchi in a complex and unique flavor. In addition, the produced carbon dioxide maintains the kimchi in anaerobic conditions to strongly inhibit the growth of aerobic bacteria to be normal kimchi fermentation. As the fermentation time of kimchi reaches the fermentation rate, the number of leukonostock mesentoid strains is drastically reduced, and the Lactobacillus plantarium strain, a homofermentative lactic acid bacterium, grows vigorously . The Lactobacillus plantarium strain is known to be a major bacterium that makes kimchi sour and is involved in rancidity. This Lactobacillus plantarium strain produces a large amount of lactic acid and can grow in an acidic environment of pH 3.0. Therefore, from the end of the fermentation of kimchi, the growth of the relatively weak acid leuconosstock mesenteroid strain is reduced, so that the growth of Lactobacillus plantarium strain, which is a causative agent of sourness, is increased, and thus the cool and deep taste of kimchi disappears. do.

Therefore, while suppressing the growth of Lactobacillus plantarium strain, which is the main causative bacterium that makes kimchi sour while maintaining the growth of leuconosstock mesentroid strains in kimchi, reproducing the clean taste of kimchi kimchi with good quality and taste It is a key factor to produce.

Recently, many studies have been conducted to control the taste and fermentation of kimchi by separating lactic acid bacteria derived from kimchi and adding it as a starter during the production of kimchi. That is, Korean Patent No. 1989-4894 discloses a method of preparing kimchi with suppressed rancidity and extended shelf life by adding sodium hypochlorite and leuconosstock mesenteroid strains, and Korean Patent No. 0181009 By mixing and adding paramesenteroids and leukonostock mesenteroid strains, a method of preparing kimchi that delays the growth of lactobacillus strains and delays rancidity has been disclosed. A study was conducted to improve the quality of kimchi. However, the growth of Lactobacillus plantarium strains was inhibited in the case of using the mixed strains of the leukonostock paramesenteroid and the leukonostock mesenteroid, but in the case of the mixed culture, each strain must be separately cultured and added. There is a problem that the convenience is lowered. In addition, since the leuconosstock mesenteroid strain has a weak acid resistance, fermentation of kimchi proceeds gradually when added alone, and the number of strains decreases, and growth of Lactobacillus plantarium strain, which is relatively acid-resistant, is not inhibited. There was a problem that can not keep the fresh taste continuously.

Therefore, in order to overcome these problems, in Korean Patent No. 1996-1940, in order to improve acid resistance of the strains of the genus leuconosstock, the strains of the genus leuconosstock were UV-treated to prepare acid-resistant mutant strains, which were added as starters in the production of kimchi. As a result, it improved the sensory of kimchi and delayed rancidity of kimchi. However, kimchi prepared by adding these acid-resistant mutant strains tasted good and delayed rancidity, but did not show that the growth of Lactobacillus plantarium, which is the main cause of kimchi's sour taste and a strong acid-resistant strain, was suppressed.

Meanwhile, GABA (γ-aminobutyric acid) is an amino acid present in the brain of a mammal and is a neurotransmitter produced from glutamate by glutamate decarboxylase. In particular, it activates the movement of blood vessels to lower blood pressure (Kayahara H. and Sgiura D., Food & Development ., 36 (6): 4-6, 2001), and improves brain function to improve mental stability and learning ability. It is known to increase (Ishikawa K. and Saito S., Psychopharmacology , 56: 127-131, 1978; Akaga T., Food & development , 36 (6): 7-9, 2001). As a part of improving the taste as well as the functionality of kimchi, kimchi containing a large amount of Gaba has been developed (Korean Patent Application No. 2001-14638), but indirectly produced in Gabba Kimchi by adding soy protein or soybeans. Because of this, there was a problem that the taste of kimchi may be lost by soybeans or soybeans.

As researches to improve the functional aspects of kimchi have been actively conducted, researches on various types of functional kimchis such as kimchi added chitosan, which improves the intestinal flora, and ginseng kimchi using the pharmacological effects of fresh ginseng are being conducted. However, in the case of the additives used in the above studies, the functionalities have been proved, but when added to the effective concentration has not been put to practical use because it affects the flavor of kimchi.

The inventors of the present invention while conducting research to produce a kimchi having a functional while maintaining the cool and clean taste of kimchi throughout the year, the acid-resistant lactic acid bacteria strain was isolated from the low-temperature matured taste of kimchi, the isolated acid-resistant lactic acid bacteria strain and Gabba It was developed a method of producing kimchi with improved taste and functionality by the addition of, and completed the present invention by confirming that the kimchi prepared by the method is much better taste compared to kimchi added to the general leuconosstock mesentoid strains It was.

The technical problem to be achieved by the present invention is to provide a acid-resistant lactic acid bacteria strain isolated from low-temperature ripened taste kimchi and a method for producing kimchi excellent in taste and functionality using the strain.

In order to achieve the above object, the present invention has a acid resistance at pH 3.5-5.0 isolated from kimchi and low lactic acid production ability of the leuconosstock mesenteroid DRC 0211 ( Leuconostoc mesenteroides DRC 0211) (Accession Number: KFCC-11318) To provide.

In another aspect, the present invention provides a method for producing kimchi, characterized by adding a Leuconostoc mesenteroides DRC 0211 (KFCC-11318) strain or its culture solution and GABA (γ-aminobutyric acid). .

Hereinafter, the present invention will be described in detail.

The present invention is characterized by providing a method for producing kimchi by adding Leuconostoc mesenteroides DRC 0211 (KFCC-11318) strain or its culture solution and GABA (γ-aminobutyric acid).

In the present invention, to produce kimchi having a clean and cool taste was isolated strain grown when kimchi is the most delicious. Kimchi for the separation of strains that can reproduce the cool and clean taste of kimchi is aged at low temperatures, pH is in the 4.3-4.5 range, it is preferable to use kimchi in the acidity range of 0.6-0.8%. Specifically, lactic acid bacteria were isolated from kimchi aged at -1 ° C, pH 4.46, and acidity 0.7%, and the lactic acid bacteria were identified. As a result, it could be confirmed that the strain belonging to the leuconostock mesentoid, and the strain was named the leukonostock mesentoid DRC 0211, and the strain was assigned to the Korean Culture Center of Microorganisms. It was deposited on the date (Accession No .: KFCC-11318).

The present invention is characterized in that the present invention provides a strain of leukonostock mecetheroid DRC 0211. In general, the proliferation of leuconosstock mesentoid strains is sharply lowered under acidic conditions, especially pH 4.0 or less, but the leuconosstock mesentoid DRC 0211 strain according to the present invention has acid resistance under acidic conditions of pH 3.5-5.0, especially pH It grew at 3.5 and showed strong acid resistance. In addition, when kimchi was prepared using the leukonostock mecetheroid DRC 0211, the rate of acidity increase of kimchi was slow and the lactic acid production in kimchi was relatively lower than that of the conventional leuconostock mecetheroid. Therefore, when using the isolated strain or the culture medium in the present invention when manufacturing kimchi is suppressed rancidity is extended to maintain a proper maturity it is possible to maintain a good kimchi for a long time.

When manufacturing kimchi according to the present invention may be added directly to the kimchi leuconosstock mesenteroid DRC 0211 strain, it is preferable to add in the form of culture of the strain. Culture medium of the leukonostock mecetheroid DRC 0211 strain used in the production of kimchi of the present invention is inoculated into the nutrient medium containing the peptone, yeast extract, glucose 2: 1: 2 ratio at 25-30 ℃ Primary preculture for 18-24 hours; Inoculating the primary preculture with 0.5-1.0% (v / v) in sterilized cabbage juice and then performing secondary preculture at 25-30 ° C. for 18-24 hours; After inoculating 0.5-1.0% (v / v) in the sterile cabbage juice, the secondary pre-culture solution is preferably prepared through the main culture step for 25-18 ℃ for 18-24 hours.

In order to most effectively cultivate the leukonostock mecetheroid DRC 0211 strain added during the production of kimchi according to the present invention, it is preferable to culture the strain in sterilized cabbage juice, which is a natural medium. The sterilized Chinese cabbage juice is preferably prepared by grinding the pickled cabbage and juice, adjusting the salt concentration to 2.5-3.0% for growth of effective strain, and adding 1.0-2.0% (w / v) of glucose, Specifically, it is most preferable to adjust the salt concentration to 2.8% and add 1.0% (w / v) of glucose.

The culture solution of the leukonostock mecetheroid DRC 0211 strain prepared as described above is added together with Gaba when preparing kimchi according to the present invention, and the culture solution of the leukonostock mecetheroid DRC 0211 strain is 0.5-5% by weight based on the total weight of kimchi. It is preferable to add, and it is preferable that GABA is added 0.12-0.35 weight% with respect to the kimchi total weight.

When the culture medium of the leukonostock mecetheroid DRC 0211 strain is added less than 0.5% by weight relative to the total weight of kimchi, the effect of the strain is insignificant, and when added in excess of 5% by weight, the flavor of kimchi is lowered and the kimchi is reduced. It may be preferable to add the above-mentioned range because the problem of over-maturation may occur, and it is most preferable to add 1% by weight. In addition, when the GABA is added in less than 0.12% by weight relative to the total weight of kimchi, the effect of the GABA is insignificant, and when added in excess of 0.35% by weight may reduce the flavor of kimchi is preferably added in the above range. Specifically, it is most preferable to add 0.12% by weight.

Kimchi prepared by adding the leukonostock mecetheroid DRC 0211 strain and Gaba as described above not only has a refreshing and refreshing taste, but also has a sour taste that can be preserved for a long time, and has a blood pressure lowering and relaxation effect. have.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

Isolation of Lactic Acid Bacteria from Kimchi with Superior Taste at Low Temperature

      After making various kinds of kimchi by the conventional method, the kimchi which is evaluated to be the most delicious was selected. After the kimchi was aged at a low temperature of -1 ° C (see FIG. 1), the sensory evaluation was performed at a pH of 4.46 acidity of 0.7%, and the kimchi at the most flavorful time was used as a lactic acid bacterium separating kimchi sample. The kimchi sample was diluted 10-fold with 0.85% saline, and 0.1 ml of PES agar (Penylethyl alcohol sucrose agar; tryptone 5g, yeast extract 0.5g, sucrose 20g, ammonium sulfate 2g, dipotassium phosphate 1g, magnesium sulfate 0.244g, phenylethyl alcohol 2.5 ml, agar 15 g / DW 1 L) plate was inoculated, and then plated with a glass rod. After agar plated with the kimchi sample incubated for 1 day in a 25 ℃ incubator, each colony was inoculated into the PES agar plate, and incubated for 1 day at 25 ℃ to isolate the lactic acid bacteria strains.

<Example 2>

Isolation of Acid-resistant Strains among Lactic Acid Bacteria Isolated from Kimchi

In Example 1 above MRS broth (MRS broth, Difco .; bacto peptone 10g, beef extract 10g, yeast extract 5g, glucose 2 0g, tween 80) with lactic acid colonies isolated to pH 3.5, 4.0, 4.5, 5.0 1g, ammonium citrate 2g, dipotassium phosphate 2g, sodium acetate 5g, manganese sulfate 0.1g, magnesium sulfate 0.05g / DW 1L), respectively, inoculated in 5ml and incubated at 25 ℃ for 72 hours to observe the growth and growth at the above pH range This active acid resistant strain was selected. The acid-resistant lactic acid bacteria strains were actively grown at pH 3.5-5.0, especially at pH 3.5, which showed strong acid resistance.

<Example 3>

Identification of Acid-resistant Lactic Acid Bacteria Isolated from Kimchi

      The acid-resistant lactic acid bacteria strain isolated in Example 2 and the other lactic acid bacteria strains isolated in Example 1 were separated into single colonies, respectively, followed by morphological and biochemical characteristics according to the Buggy's manual of systematic bacteriology. Was examined and Gram staining was performed. As a result, it was confirmed that all the isolated strains were Gram-positive strains and had the form of cocci.

Thereafter, the strains were identified by an API system (La Balme-les-Grottes, France). First, the bacterial colonies were taken with sterile platinum, and then suspended in 2 ml of sterile distilled water, and again in 5 ml of sterile distilled water of McFarland Standard Solution No. 2 (MccFaland Standard Solution No. 2) provided by API 50CH kit (BioMerieux, France). The bacterial solution was suspended at the concentration. The suspension was added to the liquid medium of the API 50CH kit for homogenization, and then 200 µl of each 50 tubes of the API 50CH kit was inoculated. After injecting over the tube with mineral oil, it was incubated for 48 hours at 30 ℃. The culture was analyzed by the API system to confirm 49 carbohydrate fermentation patterns, and the results were identified by inputting the ATB identification computer system.

As a result, the acid resistant strain isolated in Example 2 was found to be a strain belonging to the leuconosstock mesentoid, which has a carbohydrate fermentation pattern of Table 1 below. In addition, it was confirmed that the other leuconosstock mesentoid strains isolated in addition to the acid resistant strains had the characteristics of the general leuconosstock mesentoid strains, and one of them was named leuconosstock mesentoid 0-20. Since it was used to prepare a control kimchi in a comparative experiment. Carbohydrate fermentation pattern results of the leukonostock mesentoid 0-20 strain are shown in Table 2.

On the other hand, as a result of analyzing the nucleotide sequence of the 16S rRNA of the acid resistant strain isolated from the above, it was confirmed that it has 99% identity with the leukonostock mesentoid. In the present invention, the strain having a 99% identity with the leukonostock mesentaroid is named as leuconostock mesentaroid DRC 0211, which was deposited on November 22, 2002 to the Korean Culture Center of Microorganisms ( Accession number: KFCC-11318).

Control - D-Mannose + Salinity - Genthio Bios - Glycerol - L-Solvods - Cello beads - D-turanose + Erythritol - Rhamnose - Maltose + D-Resoz - D-arabinose - Dulcitol - Lactose - D-tagatose - L-arabinose + Inositol - Melibiose + D-fucose - Ribose + Mannitol - Saccharose + L-fucose - D-Xylose + Sorbitol - Trehalose + D-Arabitol - L-Xylose - D-mannoside - Inulin - L-Arabitol - Adonitol - D-glucoside + Melegitos - Gluconate - Xyloxide - Glucosamine + D-Raffinose + 2-ceto-gluconate - Galactose + Amigdalin - Amidodon - 5-ceto-gluconate - D-glucose + Arbutin - Glycogen - D-Fructose + Esculin + Xylitol -

Control - D-Mannose + Salinity + Genthio Bios + Glycerol - L-Solvods - Cello beads - D-turanose + Erythritol - Rhamnose - Maltose - D-Resoz - D-arabinose - Dulcitol - Lactose - D-tagatose - L-arabinose + Inositol - Melibiose - D-fucose - Ribose + Mannitol - Saccharose + L-fucose - D-Xylose - Sorbitol - Trehalose + D-Arabitol - L-Xylose - D-mannoside - Inulin - L-Arabitol - Adonitol - D-glucoside + Melegitos - Gluconate - Xyloxide - Glucosamine + D-Raffinose - 2-ceto-gluconate - Galactose - Amigdalin + Amidodon - 5-ceto-gluconate - D-glucose + Arbutin + Glycogen - D-Fructose + Esculin + Xylitol -

<Example 4>

Comparison of Acid Resistance of Acid-resistant Lactic Acid Bacteria Isolated from Kimchi and Conventional Lactic Acid Bacteria

      The acid resistance levels of the acid-resistant lactic acid bacteria strains (leukonostock mesenteroid DRC 0211 strains) isolated in Example 2 and the conventionally known lactic acid bacteria strains of leukonostock mesentoid KCCM 11324 and the strains of the genus Lyukonostok strain KFCC 10774 were compared.

MRS broth adjusted to pH 3.2, 3.5, 4.0, 5.0 with lactic acid (MRS broth, Difco .; bacto peptone 10g, beef extract 10g, yeast extract 5g, glucose 2 0g, tween 80 1g, Ammonium citrate 2g, dipotassium phosphate 2g, sodium acetate 5g, manganese sulfate 0.1g, magnesium sulfate 0.05g / DW 1L) inoculated respectively in 10ml and incubated at 25 ℃ for 72 hours to observe the growth and the results are shown in Table 3 Indicated.

pH Leukonostock Mecetheroidoid DRC 0211 Leukonostock Mecetheroidoid KCCM 11324 Strains of the genus Leukonostock KFCC 10774 5.0 + + + 4.0 + + + 3.5 + - - 3.2 - - -

As described in Table 3, it was confirmed that the leuconosstock mesentoid DRC 0211 isolated and identified in the present invention has strong acid resistance compared to the microorganisms of the conventional leuconosstock, so that growth is actively maintained even at pH 3.5-5.0.

Example 5

Preparation of Kimchi-Added Culture Medium of Leukonostock Mesenteroid DRC 0211 Strain

In Example 2 and 3 to prepare a natural medium for culturing the isolated and identified leuconosstock mesenteroid DRC 0211 strain. First, the pickled cabbage was crushed with a brander, juiced, and then adjusted to have a salinity of 2.8% using recontamination. After adding 1.0% (w / v) of glucose thereto, sterilized cabbage juice was prepared.

The leukonostock mecetheroid DRC 0211 strain was inoculated in 5 ml of nutrient broth (Nutrient broth; peptone 5g, yeast extract 2.5g, glucose 5g / D.W. 1L) and pre-cultured at 25 ° C for 24 hours. Thereafter, the primary preculture was inoculated with 1.0% of sterilized cabbage juice and subjected to secondary preculture for 24 hours at 25 ° C. The second preculture was inoculated again 1.0% in sterilized cabbage juice was incubated for 18 hours at 25 ℃.

<Example 6>

 Characterization of the Leukonostock Mestheteroid DRC 0211 Strain in Kimchi

In the present invention, the kimchi was prepared using the isolated and identified leukonostock meceteroid DRC 0211 to analyze the characteristics, acidity changes and lactic acid production in the strain.

6-1) Kimchi Manufacturing

Kimchi was prepared by a general method of preparing kimchi by adding a culture solution of the leukonostock mesenteroid DRC 0211 strain prepared in Example 5.

First, salt the Chinese cabbage with salt to make the salinity of the Chinese cabbage 2.3%, and then add red pepper powder (2.5% by weight), garlic (2% by weight), ginger (0.5% by weight), and green onions to the pickled cabbage (82.5% by weight). 2 wt%), radish (9 wt%), sugar (0.5 wt%) kimchi seasoning was mixed. To the kimchi thus prepared was added 1% by weight of the leuconosstock mecetheroid DRC 0211 strain culture based on the total weight of kimchi.

At this time, the kimchi was prepared in the same manner as the general kimchi production method, except that it uses a conventionally known leukonostock mecetheroid KCCM 11324 as a control.

After making kimchi, each kimchi was stored at 20 ℃, which is the normal ripening temperature of kimchi, to compare acidity and lactic acid production.

6-2) pH measurement

      The kimchi of the present invention prepared above and the kimchi used as a control was compared to measure the acidity. First, in order to measure the acidity, 100 g of each kimchi was ground, and then filtered by gauze to prepare a kimchi solution. Thereafter, 20 ml of the kimchi solution was neutralized and titrated to pH 8.1 using 0.1 N NaOH, and the amount of NaOH consumed was converted to lactic acid content (%).

As a result, as shown in Figure 2, kimchi prepared by using the leukonostock mesenteroid DRC 0211 strain according to the present invention reached the titratable acidity of 0.6% on the third day of aging at 20 ℃ 3 and then gradually increased. On the other hand, the control kimchi added with the leukonostock mecetheroid KCCM11324 strain reached the optimum maturity of 0.6% at 20 ° C. on the second day of fermentation, and then the acidity increased rapidly.

6-3) Comparison of Lactic Acid Production

The production of lactic acid in the kimchi prepared as described above and the kimchi used as a control was measured and compared. The amount of lactic acid produced was prepared by the same method as the kimchi juice solution used for acidity measurement, and then centrifuged for 13,000 rpm and 3 min, followed by filtration with a 0.22 μm syringe filter. The filtered sample was analyzed by HPLC (High performance liquid chromatography) 20 μl of the sample at 50 ℃ using 0.008MH ₂ SO ₄ (0.5ml / min) solvent.

As a result, as shown in Table 4, kimchi prepared using the leuconosstock mesentoid DRC 0211 strain according to the present invention is 0.36% lactic acid at 6 days of aging at 20 ° C, and leuconosstock mestheroid KCCM 11324 strain. Addition of the control kimchi appeared 0.53% at 6 days of aging at 20 ℃.

Aging date Leukonostock Mecetheroidoid DRC 0211 Lactate production (%) Leukonostock Mecetheroid KCCM 11324 Lactate production (%) 0 0.019 0.02 2 0.014 0.021 4 0.029 0.055 5 0.278 0.26 6 0.36 0.53

Therefore, when the kimchi is prepared using the isolated and identified leukonostock mecetheroid DRC 0211 strain in the present invention, the lactic acid production ability is relatively low, and the rate of acidity is gradually increased after reaching the optimum maturity of kimchi. The longer the period is maintained. In other words, when manufacturing kimchi with the strain of the present invention, kimchi in a delicious state lasts for a long time, and there is an effect of delaying the progress to rancidity.

<Example 7>

Preparation of Kimchi Added with Leukonostock Mesenteroid DRC 0211 Strain and Gaba

      The kimchi was prepared by the general method of preparing kimchi by adding the culture solution of Gluconstock stock mesenteroid DRC 0211 strain prepared in Example 5 and Gaba (Pharma Foods International Co. Ltd.).

First, salt the Chinese cabbage with salt to make the salinity of the Chinese cabbage 2.3%, and then add red pepper powder (2.5% by weight), garlic (2% by weight), ginger (0.5% by weight), and green onions to the pickled cabbage (82.5% by weight). 2 wt%), radish (9 wt%), sugar (0.5 wt%) kimchi seasoning was mixed. To the kimchi thus prepared was added 1% by weight of the leuconosstock mecetheroid DRC 0211 strain culture based on the total weight of kimchi.

Previously published literature (Toguchi, Tono, Sagawa, Yada, Iwa, Kim, and Nippon Chemical Institute, p. 271-275; Kim MJ, Higashiguchi S., Iwamoto Y., Lee SY, Hurh) BS and Lee YH, Proc.KMB Autumn Meeting, 2002, p. 9-11), the highest blood pressure drops to less than 140 after 4 months when 100 mg / 1day of Gabba was administered to 10 patients with hypertension who had a peak blood pressure of 140 or higher. It has been shown that SD-rats have a synergistic effect on the learning ability of rats when Gaba is administered daily at a concentration of 100 mg / kg for 5 weeks. Based on this, the amount of Kimchi consumed daily for Koreans is 87g, so the concentration of Gaba having effective functionality is 0.12%. Therefore, in the present invention, when the kimchi is manufactured, 0.12% by weight of GABA is added to the kimchi weight. After making kimchi, each kimchi was stored at 10 ° C for acidity, pH measurement and sensory evaluation.

Comparative Example 1

Preparation of Kimchi Added with General Leukonosstock Mesenteroid Strains

Kimchi was prepared in the same manner as in the general kimchi production method as in Example 7, except for using the isolated and identified leukonostock mecetheroid O-20 strains in Examples 2 and 3 to prepare the kimchi. After that, a comparative experiment was performed.

<Example 8>

Acidity, pH, Lactic Acid Bacteria Measurement and Sensory Evaluation of Kimchi

8-1) Acidity and pH Measurement

      The kimchi of the present invention prepared in Example 7 and the control kimchi prepared in Comparative Example 1 were compared by measuring the acidity and pH. First, in order to measure pH and acidity, 100 g of each kimchi was ground and then filtered through gauze to prepare a kimchi solution. Thereafter, the pH of each kimchi was measured by using a pH meter (Thermo Orion 720A., USA) using 20 ml of the kimchi solution as a sample. Acidity was measured in the same manner as in Example 6-2.

As a result, as shown in Figure 3, the kimchi added to the leuconosstock mesenteroid DRC 0211 strain according to the present invention and Gaba was maintained at a constant pH of pH 4.2 on the fourth day of fermentation at 10 ° C and subsequently maintained. On the other hand, the control kimchi containing the 0-20 strain of leukonostock mecetheroidoid decreased rapidly from the third day of fermentation at 10 ° C., and then showed a pH below the optimum maturity, and rapidly dropped after 14 days. In addition, as shown in Figure 4, in the case of kimchi prepared according to the present invention was increased slowly after reaching the optimum acidity of 0.6%, but the control kimchi acidity was shown to increase rapidly.

8-2) Lactic acid bacteria count result

The number of lactic acid bacteria of the kimchi of the present invention prepared in Example 7 and the control kimchi prepared in Comparative Example 1 was measured. Each kimchi was diluted 10-fold with 0.85% saline, and when measuring the number of bacteria in the leukonostock, 0.1 ml of diluent of kimchi was added to PES agar (Penylethyl alcohol sucrose agar; tryptone 5g, yeast extract 0.5g, sucrose 20g, ammonium sulfate 2g). , dipotassium phosphate 1g, magnesium sulfate 0.244g, phenylethyl alcohol 2.5ml, agar 15g / DW 1L) plate and inoculated with glass rod. In addition, when measuring the number of bacteria in the Lactobacillus, 0.1 ml of kimchi diluent was added to each m-LBS agar (tryptone 10g, yeast extract 5g, glucose 20g, tween 80 1g, ammonium citrate 2g, dipotassium phosphate 6g, sodium acetate 35g, glacial acetic aicd 2.5ml, manganese sulfate 0.12g, magnesium sulfate 0.57g, iron sulfate 0.034g / DW 1L) plate and inoculated with a glass rod. Each agar plate coated with the kimchi dilution solution was incubated for 1 day in an incubator at 25 ° C., and the number of colonies produced was counted by the number of bacteria.

As a result, as shown in Figure 5, the number of lactic acid bacteria of the kimchi manufactured according to the invention is 10 ⁸ The number of flow Pocono stock mesen steroid strains during the fermentation period is the kept constant at 10 ⁹ levels of cfu / ml was added Lactic acid bacteria led the fermentation from Kimchi to dominant species. In addition, it was confirmed that the number of strains of the genus Lactobacillus, which proliferates late in kimchi fermentation and causes sour taste of kimchi, is reduced. On the other hand, kimchi prepared by adding 0-20 strains of leuconosstock mesenteroids significantly decreased the number of strains of leuconosstock mesentoids as the fermentation progressed, compared to the kimchi prepared according to the present invention. It was confirmed that the increase.

8-3) Sensory test

For the kimchi prepared in Example 7 and the control kimchi prepared in Comparative Example 1 was carried out a sensory test on 50 people, the results are shown in Table 5 below. In addition, after adding kima 0.12, 0.35, 0.50% respectively to prepare kimchi by the method of Example 5, the sensory test according to the amount of Gaba was performed, the results are shown in Table 6 below. The test result was implemented by the preference scale method out of 5 points. Significance test was performed by t-test.

Kinds A comprehensive taste already Exterior smell Texture Example 5 4.2 2.0 3.6 3.7 3.9 Comparative Example 1 3.1 4.1 2.8 3.5 3.8

Kinds GABA addition amount (% by weight) A comprehensive taste already Off-flavor Exterior Texture Kimchi prepared according to the present invention 0.12 4.0 2.1 1.5 3.6 4.0 0.35 3.8 2.5 2.0 3.5 3.8 0.50 3.1 3.9 3.4 3.6 3.9

As shown in Table 5, the kimchi prepared according to the present invention was evaluated to have superior sensory characteristics as compared to the control kimchi added with the leuconosstock mesentoid 0-20 strain as a whole. That is, in the case of the control kimchi, the acidity was increased due to the decrease of the leukonostock strain and the increase of the Lactobacillus strain (see FIG. 5), and the image was strongly evaluated, and the color of the cabbage was darkly discolored, which was low in appearance. On the other hand, the kimchi prepared according to the present invention has the effect of increasing the flavor on taste and appearance while the amount of Gabba and the number of leuconosstock bacteria remain at a constant level during the fermentation period, and the acidity is not strong, so there is almost no already compared with the control group. Could know.

In addition, as shown in Table 6, as a result of sensory test of kimchi prepared by varying the amount of Gaba, even if added 0.12-0.35% by weight within the effective concentration range of Gaba, it does not affect the sensory of Kimchi Could. That is, the addition of Gabba was able to produce kimchi having a blood pressure lowering and relaxation effect without affecting the taste of kimchi.

As described above, in the present invention, the acid-resistant lactic acid bacteria strain that can reproduce the cool and clean taste of kimjang kimchi from low-temperature aged kimchi was isolated. In addition, the kimchi added to the strain and Gaba having a blood pressure lowering and relaxation function is not only excellent in taste when compared to kimchi prepared by adding a general lactic acid bacteria strain, has the effect of excellent functionality.

1 is a graph showing the temperature change during the low temperature aging of kimchi used to separate the lactic acid bacteria that can reproduce the taste of kimchi throughout the year.

Figure 2 is a graph showing a comparison of the acidity change of kimchi prepared by adding the leukonostock mecetheroid DRC 0211 strain of the present invention and the conventionally known leukonostock mesenteroid KCCM 11324 strain.

      ◆: Kimchi prepared by adding leukonostock mecetheroid DRC 0211 strain

      ■: Kimchi prepared by adding leukonostock mecetheroid KCCM 11324 strain

Figure 3 is a graph showing the pH of the kimchi prepared by the addition of the kimchi prepared in the present invention and the general leukonostock mesentoid strain.

◆: Leukonostock mesentoid O-20 strain added group

■: Addition group of leukonostock mecetheroidoid DRC 0211 strain

Figure 4 is a graph showing a comparison of the acidity change of kimchi prepared by adding the kimchi prepared in the present invention and the general leukonostock mesentoid strain.

◆: Addition group of 0-20 strain of leukonostock mesentoid

■: Addition group of leukonostock mecetheroidoid DRC 0211 strain

Figure 5 is a graph showing the comparison of the number of lactic acid bacteria during the ripening of kimchi prepared by adding the kimchi prepared in the present invention and the general leukonostock mesentoid strain.

◆: Number of Strains in the Leukonostok in Kimchi Prepared by the Addition of 0-20 Strains

▲: Number of Lactobacillus spp. In Kimchi Prepared by Addition of Leukonostock Mesenteroid 0-20

■: The number of strains of the genus Leukonostok in kimchi prepared according to the present invention

× number of strains of the genus Lactobacillus in kimchi prepared according to the present invention

Claims (8)

Leuconostoc mesenteroides DRC 0211 (Accession No .: KFCC-11318) having acid resistance and low lactic acid production at pH 3.5-5.0 isolated from kimchi. The method for producing kimchi, characterized by adding the leukonostock mesenteroid DRC 0211 (KFCC-11318) strain of claim 1 or its culture solution and GABA (γ-aminobutyric acid). According to claim 2, wherein the culture medium of the leukonostock mesenteroid DRC 0211 strain (KFCC-11318) is a nutrient in which the leukonostock mesenteroid DRC 0211 strain is added peptone, yeast extract, glucose in a ratio of 2: 1: 2: Primary preincubation at 25-30 ° C. for 18-24 hours after inoculation into the medium; Inoculating the primary preculture with 0.5-1.0% (v / v) in sterilized cabbage juice and then performing secondary preculture at 25-30 ° C. for 18-24 hours; Method of producing kimchi, characterized in that the second pre-culture solution is inoculated in sterilized cabbage juice 0.5-1.0% (v / v) after the step of main culture for 18-24 hours at 25-30 ℃. The kimchi according to claim 3, wherein the sterilized cabbage juice is prepared by grinding pickled cabbage and juice, adjusting the salt concentration to 2.5-3.0% and adding glucose 1.0-2.0% (w / v). Manufacturing method. The method of claim 2, wherein the leukonostock mecetheroid DRC 0211 strain (KFCC-11318) is isolated from kimchi aged at pH 4.3-4.5 and acidity 0.6-0.8%. The method of claim 2, wherein the leukonostock mecetheroid DRC 0211 strain (KFCC-11318) has acid resistance at pH 3.5-5.0. According to claim 2, Method of producing kimchi, characterized in that the addition of 0.5-5% by weight relative to the total weight of kimchi during the production of the kimchi of the leukonostock mesenteroid DRC 0211 strain (KFCC-11318). The method of manufacturing kimchi according to claim 2, wherein the GABA is added in an amount of 0.12-0.35% by weight based on the total weight of kimchi.