KR100910657B1 - 신규한 락토바실러스 브츠네리 및 이의 용도 - Google Patents
신규한 락토바실러스 브츠네리 및 이의 용도 Download PDFInfo
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- KR100910657B1 KR100910657B1 KR1020070018641A KR20070018641A KR100910657B1 KR 100910657 B1 KR100910657 B1 KR 100910657B1 KR 1020070018641 A KR1020070018641 A KR 1020070018641A KR 20070018641 A KR20070018641 A KR 20070018641A KR 100910657 B1 KR100910657 B1 KR 100910657B1
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- South Korea
- Prior art keywords
- lactobacillus
- kimchi
- gaba
- culture
- present
- Prior art date
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 110
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 55
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 55
- 235000021109 kimchi Nutrition 0.000 claims abstract description 52
- 241000186660 Lactobacillus Species 0.000 claims abstract description 49
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 49
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- 239000006041 probiotic Substances 0.000 claims abstract description 6
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- 241000186679 Lactobacillus buchneri Species 0.000 claims description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 40
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Images
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
- 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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
-
- 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
- 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
-
- 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
- C12N1/205—Bacterial isolates
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Abstract
Description
H-W1 | H-W2 | H-W3 | H-W4 | H-W5 | H-WB1 | H-WB2 | H-WB3 | H-WB4 | H-BW | |
GABA 함량 (mg/㎖) | 2.14 | 2.48 | 2.86 | 2.49 | 1.58 | 2.71 | 2.59 | 2.14 | 2.57 | 2.11 |
Claims (10)
- 감마-아미노뷰티르산(GABA)을 생산하는 활성을 갖는 락토바실러스 부츠네리(Lactobacillus buchneri)(기탁번호: KCCM10835P).
- 제1항의 락토바실러스 부츠네리(Lactobacillus buchneri)(기탁번호: KCCM10835P)의 배양물.
- 제1항의 락토바실러스 부츠네리 또는 제2항의 배양물을 함유하는 정장용 조성물.
- 제1항의 락토바실러스 부츠네리 또는 제2항의 배양물을 함유하는 생균제 조성물.
- 제1항의 락토바실러스 부츠네리 또는 제2항의 배양물을 함유하는 사료용 조성물.
- 제1항의 락토바실러스 부츠네리 또는 제2항의 배양물을 함유하는 식품첨가용 조성물.
- 제1항의 락토바실러스 부츠네리 또는 제2항의 배양물을 함유하는 발효제품.
- 제7항에 있어서, 상기 발효제품은 김치인 것을 특징으로 하는 발효제품.
- 제1항의 락토바실러스 부츠네리 또는 제2항의 배양물을 스타터(starter)로 이용하여 발효제품을 제조하는 방법.
- 제1항의 락토바실러스 부츠네리를 탄소원, 질소원, 비타민 및 미네랄로 구성된 배지에서 10 ~ 30℃, 24 ~ 60 시간 동안 배양하는 것을 특징으로 하는 락토바실러스 부츠네리의 배양방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070018641A KR100910657B1 (ko) | 2007-02-23 | 2007-02-23 | 신규한 락토바실러스 브츠네리 및 이의 용도 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070018641A KR100910657B1 (ko) | 2007-02-23 | 2007-02-23 | 신규한 락토바실러스 브츠네리 및 이의 용도 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20080078460A KR20080078460A (ko) | 2008-08-27 |
KR100910657B1 true KR100910657B1 (ko) | 2009-08-05 |
Family
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Application Number | Title | Priority Date | Filing Date |
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KR1020070018641A KR100910657B1 (ko) | 2007-02-23 | 2007-02-23 | 신규한 락토바실러스 브츠네리 및 이의 용도 |
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KR101427415B1 (ko) | 2013-05-08 | 2014-08-07 | 조선대학교산학협력단 | 김치로부터 분리된 유산균 및 상기 유산균을 이용한 발효식품 |
KR20180095767A (ko) | 2017-02-18 | 2018-08-28 | 박병희 | 신규한 락토바실러스 부크네리 및 이의 용도 |
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CN102987435B (zh) * | 2012-11-13 | 2014-05-14 | 西华大学 | 嫩化发酵复合发酵粉剂的制备方法及制备发酵型牦牛肉粒的方法 |
KR102221579B1 (ko) * | 2019-11-18 | 2021-03-02 | 건국대학교 산학협력단 | 신규 락토바실러스 부크너리 균주 및 이의 용도 |
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KR100631857B1 (ko) | 2004-07-15 | 2006-10-09 | 전북대학교산학협력단 | 감마아미노부틸산(gaba) 고생산성 균주인락토바실러스 브레비스 오피케이-3 |
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KR101427415B1 (ko) | 2013-05-08 | 2014-08-07 | 조선대학교산학협력단 | 김치로부터 분리된 유산균 및 상기 유산균을 이용한 발효식품 |
KR20180095767A (ko) | 2017-02-18 | 2018-08-28 | 박병희 | 신규한 락토바실러스 부크네리 및 이의 용도 |
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