KR100595528B1 - 내산성, 내산소성 및 내염성이 우수한 비피도박테리움 아니말리스 dy-64 및 이를 함유한 식품 - Google Patents
내산성, 내산소성 및 내염성이 우수한 비피도박테리움 아니말리스 dy-64 및 이를 함유한 식품 Download PDFInfo
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- KR100595528B1 KR100595528B1 KR1020040066154A KR20040066154A KR100595528B1 KR 100595528 B1 KR100595528 B1 KR 100595528B1 KR 1020040066154 A KR1020040066154 A KR 1020040066154A KR 20040066154 A KR20040066154 A KR 20040066154A KR 100595528 B1 KR100595528 B1 KR 100595528B1
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- bifidobacterium animalis
- kimchi
- resistance
- bifidobacterium
- foods
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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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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Abstract
Description
특 성 | 결 과 | 특 성 | 결 과 |
형태/그램형 | 간균 / + | 덱스트란 | - |
포자 | - | L-젖산 | + |
운동성 | - | 글루코스(산) | + |
공기중 성장 | + | 15 ℃에서 성장 | - |
혐기성 | + | 45 ℃에서 성장 | - |
카탈라제 | - | cell size | 1.4∼2.5 × 0.5∼0.8 ㎛ |
탄소원 | 종래 유사 균주 | 신균주 | |
비피도박테리아 아니말리스 | 비피도박테리아 롱검 | 비피도박테리움 아니말리스 DY-64 | |
Arabinose | + | + | + |
Raffinose | + | + | + |
Starch | + | - | - |
Lactose | + | + | + |
Cellobiose | d | - | - |
Melezitose | d | + | +d |
Sorbitol | - | - | - |
Maltose | + | + | + |
Mannose | - | d | - |
* d : delayed |
균주 pH | pH 2 | pH 2.5 | pH 3 |
비피도박테리움 아니말리스 DY-64 | 3.4×108 | 3.2×108 | 3.5×108 |
비피도박테리움 아니말리스 ATCC 25527 | 5.7×106 | 4.3×107 | 6.7×107 |
Strain Salt(%) | 비피도박테리움 아니말리스 DY-64 | 비피도박테리움 아니말리스 ATCC 25527 |
0 | 3.8 ×109 | 4.8 ×109 |
1 | 2.2 ×109 | 2.3 ×108 |
1.5 | 4.6 ×108 | 5.4 ×108 |
2 | 2.8 ×108 | 2.0 ×108 |
2.5 | 2.9 ×107 | 2.6 ×107 |
3 | 8.6 ×106 | 5.5 ×106 |
3.5 | 1.2 ×106 | 4.6 ×105 |
재 료 | 함 량(g) |
배추 | 100 |
무 | 10 |
파 | 2 |
생강 | 0.6 |
마늘 | 1.4 |
마른 고추 | 2 |
고추가루 | 1 |
까나리 액젓 | 2 |
새우젓 | 1 |
배 | 1.5 |
양파 | 1.5 |
찹쌀 풀 | 0.5 |
설탕 | 0.5 |
김치 유형 발효경과일 | 0 | 10 | 15 | 30 |
비피도박테리움 아니말리스 DY-64 첨가 김치 | 1.6×108 | 5.4×107 | 3.2×107 | 5.3×106 |
대조군(비피도박테리움 아니말리스 DY-64 무첨가 김치) | 0 | 0 | 0 | 0 |
day 항목 | 대조군 | 비피도박테리움 아니말리스 DY-64 첨가군 | |
색깔 | 6.0±0.92) | 6.3±1.1 | |
냄새 | 신 내 | 5.5±1.6 | 5.6±1.4 |
풋 내 | 4.9±1.5 | 5.4±1.3 | |
새콤한 내 | 5.8±1.7 | 5.9±1.1 | |
맛 | 매운 맛 | 5.2±0.9b | 6.3±1.0a 3) |
신 맛 | 4.4±1.2b | 6.6±0.8a | |
새콤한 맛 | 6.3±1.9 | 6.4±1.5 | |
질감 | 연함 | 5.6±1.1b | 6.6±1.0a |
사각사각함 | 5.6±1.0b | 7.0±1.0a | |
질깃함 | 5.6±1.5 | 5.4±1.7 | |
전체적인 맛 | 5.6±1.0b | 6.6±0.8a | |
1) 4℃, 15일 발효한 김치 2) 평균 ±표준편차, 자료분석은 독립적 t-test를 이용했다. 3) 다른 위 첨자는 유의적 차이를 나타낸다 (p<0.05) |
Claims (3)
- 내산성, 내산소성 및 내염성이 우수한 비피도박테리움 아니말리스(Bifidobacterium animalis) DY-64[KCCM 10583].
- 청구항 1의 비피도박테리움 아니말리스(Bifidobacterium animalis) DY-64[KCCM 10583]가 함유된 것임을 특징으로 하는 식품.
- 제 2 항에 있어서, 상기 식품은 김치, 정장제 또는 요구르트인 것을 특징으로 하는 식품.
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5968569A (en) | 1997-01-09 | 1999-10-19 | Nestec S.A. | Pet food product containing probiotics |
EP1201131A1 (en) | 2000-10-23 | 2002-05-02 | Société des Produits Nestlé S.A. | Method for preparing fermented food products |
KR20030010633A (ko) * | 2000-05-25 | 2003-02-05 | 소시에떼 데 프로듀이 네슬레 소시에떼아노님 | 애완동물 사료용 신규 프로바이오틱 |
KR20030031553A (ko) * | 2003-04-04 | 2003-04-21 | 주식회사 알엔에이 | 내산소성, 내산성 및 내염성 비피더스균이 첨가된 김치 및그 제조 방법 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5968569A (en) | 1997-01-09 | 1999-10-19 | Nestec S.A. | Pet food product containing probiotics |
KR20030010633A (ko) * | 2000-05-25 | 2003-02-05 | 소시에떼 데 프로듀이 네슬레 소시에떼아노님 | 애완동물 사료용 신규 프로바이오틱 |
EP1201131A1 (en) | 2000-10-23 | 2002-05-02 | Société des Produits Nestlé S.A. | Method for preparing fermented food products |
KR20030031553A (ko) * | 2003-04-04 | 2003-04-21 | 주식회사 알엔에이 | 내산소성, 내산성 및 내염성 비피더스균이 첨가된 김치 및그 제조 방법 |
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