KR100736835B1 - 미생물 스타터를 이용한 묵은 김치의 제조방법 - Google Patents
미생물 스타터를 이용한 묵은 김치의 제조방법 Download PDFInfo
- Publication number
- KR100736835B1 KR100736835B1 KR1020050075507A KR20050075507A KR100736835B1 KR 100736835 B1 KR100736835 B1 KR 100736835B1 KR 1020050075507 A KR1020050075507 A KR 1020050075507A KR 20050075507 A KR20050075507 A KR 20050075507A KR 100736835 B1 KR100736835 B1 KR 100736835B1
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- starter
- lactic acid
- yeast
- acid bacteria
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 183
- 239000007858 starting material Substances 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 36
- 244000005700 microbiome Species 0.000 title claims abstract description 19
- 230000005070 ripening Effects 0.000 title description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 122
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 65
- 239000004310 lactic acid Substances 0.000 claims abstract description 61
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 61
- 241000894006 Bacteria Species 0.000 claims abstract description 58
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 13
- 241000235070 Saccharomyces Species 0.000 claims abstract description 13
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 239000001963 growth medium Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000012258 culturing Methods 0.000 claims abstract description 6
- 239000002609 medium Substances 0.000 claims description 31
- 238000004519 manufacturing process Methods 0.000 claims description 25
- 230000032683 aging Effects 0.000 claims description 15
- 230000000813 microbial effect Effects 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 235000019634 flavors Nutrition 0.000 abstract description 24
- 235000002639 sodium chloride Nutrition 0.000 abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 14
- 241000220259 Raphanus Species 0.000 abstract description 12
- 241000192132 Leuconostoc Species 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 description 47
- 230000004151 fermentation Effects 0.000 description 47
- 239000002253 acid Substances 0.000 description 14
- 230000008859 change Effects 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 238000000926 separation method Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 5
- 230000007774 longterm Effects 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 229920002307 Dextran Polymers 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 240000001929 Lactobacillus brevis Species 0.000 description 3
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 3
- 241000235088 Saccharomyces sp. Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 239000001728 capsicum frutescens Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241001454694 Clupeiformes Species 0.000 description 2
- 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 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 241001627205 Leuconostoc sp. Species 0.000 description 2
- PXIPVTKHYLBLMZ-UHFFFAOYSA-N Sodium azide Chemical compound [Na+].[N-]=[N+]=[N-] PXIPVTKHYLBLMZ-UHFFFAOYSA-N 0.000 description 2
- 235000019513 anchovy Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- XJRPTMORGOIMMI-UHFFFAOYSA-N ethyl 2-amino-4-(trifluoromethyl)-1,3-thiazole-5-carboxylate Chemical compound CCOC(=O)C=1SC(N)=NC=1C(F)(F)F XJRPTMORGOIMMI-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000021574 pickled cabbage Nutrition 0.000 description 2
- 229910052697 platinum Inorganic materials 0.000 description 2
- 229910000160 potassium phosphate Inorganic materials 0.000 description 2
- 235000011009 potassium phosphates Nutrition 0.000 description 2
- 239000001965 potato dextrose agar Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000006152 selective media Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 241000305945 Leptosiphon aureus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- JJVNINGBHGBWJH-UHFFFAOYSA-N ortho-vanillin Chemical compound COC1=CC=CC(C=O)=C1O JJVNINGBHGBWJH-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/718—Vitamin PP
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
구분 | 조직 | 풍미 | 이취 | 색상 | 종합적인 맛 |
대조구 | 2.6 | 2.9 | 4.1 | 2.7 | 2.7 |
본 발명 | 3.6 | 3.9 | 2.8 | 3.4 | 3.8 |
Claims (6)
- (a) 김치에서 분리된 류코노스톡속 유산균과 내염성 사카로마이세스속 효모를 각각의 무즙 배지에 배양하여 유산균 스타터와 효모 스타터의 미생물 스타터를 제조하는 단계; 및(b) 상기 미생물 스타터를 김치에 첨가하여 숙성하는 단계를 포함하여 이루어지는 묵은 김치의 제조방법.
- 제 1 항에 있어서,상기 (a) 단계에서 류코노스톡속 유산균은 37℃에서 18∼24시간동안 무즙 배지에서 정치배양을 하고, 사카로마이세스속 효모는 25℃에서 24∼48시간동안 무즙배지에서 진탕 배양하는 전배양 단계와, 상기 전배양액을 각각 무즙배지에 1∼5%를 접종한 후 유산균은 37℃에서 18~24시간 정치배양을 하고 사카로마이세스속 효모는 25℃에서 24~48시간 진탕 배양하는 본배양 단계를 거쳐 미생물 스타터를 각각 제조하는 것을 특징으로 하는 묵은 김치의 제조방법.
- 제 1 항 또는 제 2 항에 있어서,상기 미생물 스타터는 류코노스톡속 유산균과 내염성 사카로마이세스속 효모 의 균수가 각각 5×108∼1×109 CFU/ml 인 것을 특징으로 하는 묵은 김치의 제조방법.
- 제 3 항에 있어서,상기 유산균 스타터와 효모 스타터의 미생물 스타터를 김치 총중량 기준으로 2∼5%로 첨가하는 것을 특징으로 하는 묵은 김치의 제조방법.
- 제 1 항 또는 제 2 항에 있어서,숙성 초기의 김치 내 류코노스톡속유산균과 내염성 사카로마이세스속 효모의 균수가 각각 1×107∼5×107 CFU/ml 로 유지되도록 유산균 스타터와 효모 스타터의미생물 스타터를 첨가하는 것을 특징으로 하는 묵은 김치의 제조방법.
- 제 1 항 또는 제 2 항에 있어서.상기 무즙 배지는 무:마늘:양파:설탕:소금:물이 100:3:3:3:7.5:200의 비율로 제조된 멸균 무즙 배지인 것을 특징으로 하는 묵은 김치의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050075507A KR100736835B1 (ko) | 2005-08-18 | 2005-08-18 | 미생물 스타터를 이용한 묵은 김치의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050075507A KR100736835B1 (ko) | 2005-08-18 | 2005-08-18 | 미생물 스타터를 이용한 묵은 김치의 제조방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100736835B1 true KR100736835B1 (ko) | 2007-07-10 |
Family
ID=38503589
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020050075507A KR100736835B1 (ko) | 2005-08-18 | 2005-08-18 | 미생물 스타터를 이용한 묵은 김치의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100736835B1 (ko) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2011007924A1 (ko) * | 2009-07-16 | 2011-01-20 | 씨제이제일제당(주) | 신규한 류코노스톡 시트리움 및 이를 스타터로 사용한 발효식품 및 조성물 |
KR101049165B1 (ko) | 2011-02-09 | 2011-07-14 | 한국식품연구원 | 혈류 개선용 균주 및 이를 함유한 기능성 식품 조성물 |
KR101453837B1 (ko) | 2013-04-10 | 2014-10-24 | 재단법인 전남생물산업진흥원 | 사카로미세스 세르바찌 my7 및 락토바실러스 쿠르바투스 ml17 를 유효성분으로 하는 묵은지 제조용 스타터 |
CN109593676A (zh) * | 2018-12-21 | 2019-04-09 | 江苏大学 | 一种用于酸菜发酵液中微生物分离的培养基及其制备方法 |
CN116508968A (zh) * | 2023-04-28 | 2023-08-01 | 广西科学院 | 一种酸笋二步法发酵工艺 |
KR20230127481A (ko) | 2022-02-25 | 2023-09-01 | 주식회사 네오엔비즈 | 바이오플락 사육수를 이용한 마이크로바이옴 숙성 김치 및 이의 제조방법 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020019996A (ko) * | 2000-09-06 | 2002-03-14 | 김길환 | 마늘파쇄액을 이용한 젖산균을 함유하는 김치발효용미생물제재 및 김치조성물 |
KR100519083B1 (ko) * | 2005-05-31 | 2005-10-05 | 진효상 | 김치 발효용 스타터 및 이를 사용한 김치 제조방법 |
-
2005
- 2005-08-18 KR KR1020050075507A patent/KR100736835B1/ko active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020019996A (ko) * | 2000-09-06 | 2002-03-14 | 김길환 | 마늘파쇄액을 이용한 젖산균을 함유하는 김치발효용미생물제재 및 김치조성물 |
KR100519083B1 (ko) * | 2005-05-31 | 2005-10-05 | 진효상 | 김치 발효용 스타터 및 이를 사용한 김치 제조방법 |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10123558B2 (en) | 2009-07-16 | 2018-11-13 | Cj Cheiljedang Corp. | Leuconostoc citreum and fermented foods using the same as a starter, and compositions thereof |
KR101099924B1 (ko) | 2009-07-16 | 2011-12-28 | 씨제이제일제당 (주) | 신규한 류코노스톡 시트리움 및 이를 스타터로 사용한 발효식품 및 조성물 |
EP2455451A1 (en) * | 2009-07-16 | 2012-05-23 | CJ CheilJedang Corporation | Novel leuconostoc citreum and fermented foods using the same as a starter, and compositions thereof |
CN102625828B (zh) * | 2009-07-16 | 2013-11-06 | Cj第一制糖株式会社 | 新型柠檬明串珠菌及将其用作发酵剂的发酵食品及组合物 |
EP2455451A4 (en) * | 2009-07-16 | 2014-05-07 | Cj Cheiljedang Corp | NEW LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS YEAST, AND COMPOSITIONS CONTAINING SAME |
WO2011007924A1 (ko) * | 2009-07-16 | 2011-01-20 | 씨제이제일제당(주) | 신규한 류코노스톡 시트리움 및 이를 스타터로 사용한 발효식품 및 조성물 |
KR101049165B1 (ko) | 2011-02-09 | 2011-07-14 | 한국식품연구원 | 혈류 개선용 균주 및 이를 함유한 기능성 식품 조성물 |
KR101453837B1 (ko) | 2013-04-10 | 2014-10-24 | 재단법인 전남생물산업진흥원 | 사카로미세스 세르바찌 my7 및 락토바실러스 쿠르바투스 ml17 를 유효성분으로 하는 묵은지 제조용 스타터 |
CN109593676A (zh) * | 2018-12-21 | 2019-04-09 | 江苏大学 | 一种用于酸菜发酵液中微生物分离的培养基及其制备方法 |
CN109593676B (zh) * | 2018-12-21 | 2023-04-07 | 江苏大学 | 一种用于酸菜发酵液中微生物分离的培养基及其制备方法 |
KR20230127481A (ko) | 2022-02-25 | 2023-09-01 | 주식회사 네오엔비즈 | 바이오플락 사육수를 이용한 마이크로바이옴 숙성 김치 및 이의 제조방법 |
CN116508968A (zh) * | 2023-04-28 | 2023-08-01 | 广西科学院 | 一种酸笋二步法发酵工艺 |
CN116508968B (zh) * | 2023-04-28 | 2024-03-29 | 广西科学院 | 一种酸笋二步法发酵工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104397632B (zh) | 发酵辣椒产品及其制备方法 | |
JP5044769B2 (ja) | 乳酸菌ラクトバシラス・サケイ株、飲料製造方法、食品製造方法、漬け床製造方法、製パン改質原料製造方法 | |
KR100426279B1 (ko) | 유산균 발효식품 및 그 제조방법 | |
KR100736835B1 (ko) | 미생물 스타터를 이용한 묵은 김치의 제조방법 | |
CN113234639B (zh) | 一株植物乳杆菌zf632及其应用 | |
CN106722565A (zh) | 一种辣椒发酵产品及其制备方法 | |
KR101282968B1 (ko) | 동형 발효 젖산균을 이용한 발효피클 및 이의 제조 방법 | |
CN116004479B (zh) | 一株植物乳植杆菌及其应用 | |
KR102169933B1 (ko) | 초산 생성 능력이 우수한 아세토박터 파스테리아너스 bgk2018 균주 및 이를 이용한 발효식초의 제조방법 | |
KR20040051564A (ko) | 김치에서 분리한 내산성 류코노스톡 메센테로이드 및 이를이용한 맛있는 김치의 제조 방법 | |
Panda et al. | Bioprocessing of jackfruit (Artocarpus heterophyllus L.) pulp into wine: Technology, proximate composition and sensory evaluation | |
KR100330674B1 (ko) | 루코노스톡 시트리움 ih22 균주를 이용하여 제조한 채 김치 및 김치쥬스. | |
Halake et al. | Role of selected fermentative microorganisms on cyanide reduction, protein enhancement and palatability of cassava based food | |
KR101055949B1 (ko) | 신규한 류코노스톡 메센테로이드 dsr 218 균주 및 이의 용도 | |
KR101453837B1 (ko) | 사카로미세스 세르바찌 my7 및 락토바실러스 쿠르바투스 ml17 를 유효성분으로 하는 묵은지 제조용 스타터 | |
Kim et al. | Improvement of kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters | |
KR101414163B1 (ko) | 사카로미세스 세르바찌 my7 및 락토바실러스 쿠르바투스 ml17 함유 스타터를 이용한 묵은지의 제조방법 | |
KR101867986B1 (ko) | 류코노스톡 메센테로이데스 srcm101515 균주를 이용한 피클 소스 및 이를 이용한 피클의 제조 | |
JP5478692B1 (ja) | 新規発酵風味液及び該発酵風味液を含有する食品 | |
KR101340680B1 (ko) | 참다래 고추장 및 그 제조방법 | |
KR20050066427A (ko) | 김치에서 분리한 젖산 생성능이 낮은 류코노스톡메센테로이드 균주 및 비발효성당을 이용한 숙성도가지연된 김치의 제조 방법 | |
Walkowiak-Tomczak et al. | Effect of fermentation conditions on red-beet leaven quality. | |
KR20080006782A (ko) | 고미네랄수를 이용한 발효식품의 제조방법 및 그 발효식품 | |
KR102285474B1 (ko) | 2단 발효한 무 복합 발효액을 이용한 동치미의 제조방법 | |
KR101282964B1 (ko) | 이형 발효 젖산균을 이용한 발효피클 및 이의 제조 방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
AMND | Amendment | ||
E601 | Decision to refuse application | ||
AMND | Amendment | ||
J201 | Request for trial against refusal decision | ||
B701 | Decision to grant | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20120802 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20130614 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20140801 Year of fee payment: 8 |
|
FPAY | Annual fee payment |
Payment date: 20150417 Year of fee payment: 9 |
|
FPAY | Annual fee payment |
Payment date: 20161004 Year of fee payment: 10 |
|
FPAY | Annual fee payment |
Payment date: 20170810 Year of fee payment: 11 |
|
FPAY | Annual fee payment |
Payment date: 20190530 Year of fee payment: 13 |