KR100962580B1 - 오르니틴 고생성능을 갖는 균주, 김치발효용 스타터 및오르니틴 고함유 김치의 제조방법 - Google Patents
오르니틴 고생성능을 갖는 균주, 김치발효용 스타터 및오르니틴 고함유 김치의 제조방법 Download PDFInfo
- Publication number
- KR100962580B1 KR100962580B1 KR1020080006764A KR20080006764A KR100962580B1 KR 100962580 B1 KR100962580 B1 KR 100962580B1 KR 1020080006764 A KR1020080006764 A KR 1020080006764A KR 20080006764 A KR20080006764 A KR 20080006764A KR 100962580 B1 KR100962580 B1 KR 100962580B1
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- ornithine
- starter
- strain
- fermentation
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 88
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 title claims abstract description 69
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 title claims abstract description 66
- 229960003104 ornithine Drugs 0.000 title claims abstract description 66
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 title claims abstract description 63
- 239000007858 starting material Substances 0.000 title claims abstract description 39
- 238000000855 fermentation Methods 0.000 title claims abstract description 34
- 230000004151 fermentation Effects 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims description 10
- 238000002360 preparation method Methods 0.000 title description 4
- 239000004475 Arginine Substances 0.000 claims abstract description 10
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000001929 Lactobacillus brevis Species 0.000 claims description 17
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 17
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 239000000758 substrate Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 108020004414 DNA Proteins 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000013615 primer Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 244000088415 Raphanus sativus Species 0.000 description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 108020004465 16S ribosomal RNA Proteins 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- SLPUVFBNQHVEEU-WCCKRBBISA-N (2s)-2,5-diaminopentanoic acid;2-oxopentanedioic acid Chemical compound NCCC[C@H](N)C(O)=O.OC(=O)CCC(=O)C(O)=O SLPUVFBNQHVEEU-WCCKRBBISA-N 0.000 description 2
- KPGXRSRHYNQIFN-UHFFFAOYSA-N 2-oxoglutaric acid Chemical compound OC(=O)CCC(=O)C(O)=O KPGXRSRHYNQIFN-UHFFFAOYSA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- 102000016928 DNA-directed DNA polymerase Human genes 0.000 description 2
- 108010014303 DNA-directed DNA polymerase Proteins 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 239000008186 active pharmaceutical agent Substances 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CCBRRIBRZPSBSB-WCCKRBBISA-N (2S)-2,5-diaminopentanoic acid 2-hydroxypropanoic acid Chemical compound C(C(O)C)(=O)O.N[C@@H](CCCN)C(=O)O CCBRRIBRZPSBSB-WCCKRBBISA-N 0.000 description 1
- JKXYHWKILNVPGC-RZVRUWJTSA-N (2s)-2,5-bis(azanyl)pentanoic acid Chemical compound NCCC[C@H](N)C(O)=O.NCCC[C@H](N)C(O)=O JKXYHWKILNVPGC-RZVRUWJTSA-N 0.000 description 1
- GGTYBZJRPHEQDG-WCCKRBBISA-N (2s)-2,5-diaminopentanoic acid hydrochloride Chemical compound Cl.NCCC[C@H](N)C(O)=O GGTYBZJRPHEQDG-WCCKRBBISA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 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
- FWMNVWWHGCHHJJ-SKKKGAJSSA-N 4-amino-1-[(2r)-6-amino-2-[[(2r)-2-[[(2r)-2-[[(2r)-2-amino-3-phenylpropanoyl]amino]-3-phenylpropanoyl]amino]-4-methylpentanoyl]amino]hexanoyl]piperidine-4-carboxylic acid Chemical compound C([C@H](C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCCCN)C(=O)N1CCC(N)(CC1)C(O)=O)NC(=O)[C@H](N)CC=1C=CC=CC=1)C1=CC=CC=C1 FWMNVWWHGCHHJJ-SKKKGAJSSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-DCSYEGIMSA-N Beta-Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-DCSYEGIMSA-N 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
- 235000002566 Capsicum Nutrition 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
- 102100035882 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000053602 DNA Human genes 0.000 description 1
- 239000003155 DNA primer Substances 0.000 description 1
- 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 1
- 108010051696 Growth Hormone Proteins 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000186612 Lactobacillus sakei Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 102000003960 Ligases Human genes 0.000 description 1
- 108090000364 Ligases Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 239000002033 PVDF binder Substances 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 102100038803 Somatotropin Human genes 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 229920004890 Triton X-100 Polymers 0.000 description 1
- 239000013504 Triton X-100 Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000000246 agarose gel electrophoresis Methods 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PQMKYFCFSA-N alpha-D-mannose Chemical compound OC[C@H]1O[C@H](O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-PQMKYFCFSA-N 0.000 description 1
- HWXBTNAVRSUOJR-UHFFFAOYSA-N alpha-hydroxyglutaric acid Natural products OC(=O)C(O)CCC(O)=O HWXBTNAVRSUOJR-UHFFFAOYSA-N 0.000 description 1
- 229940009533 alpha-ketoglutaric acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical group 0.000 description 1
- 238000000137 annealing Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- UDSAIICHUKSCKT-UHFFFAOYSA-N bromophenol blue Chemical compound C1=C(Br)C(O)=C(Br)C=C1C1(C=2C=C(Br)C(O)=C(Br)C=2)C2=CC=CC=C2S(=O)(=O)O1 UDSAIICHUKSCKT-UHFFFAOYSA-N 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000010367 cloning Methods 0.000 description 1
- 239000013599 cloning vector Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000013418 fluorescence derivatisation Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 239000006481 glucose medium Substances 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- HOVAGTYPODGVJG-ZFYZTMLRSA-N methyl alpha-D-glucopyranoside Chemical compound CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HOVAGTYPODGVJG-ZFYZTMLRSA-N 0.000 description 1
- HOVAGTYPODGVJG-UHFFFAOYSA-N methyl beta-galactoside Natural products COC1OC(CO)C(O)C(O)C1O HOVAGTYPODGVJG-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003791 organic solvent mixture Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920002981 polyvinylidene fluoride Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- -1 salt salt Chemical class 0.000 description 1
- 239000012898 sample dilution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000013598 vector Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0636—Ornithine
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
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)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
특 성 | Lactobacillus brevis OPK-3 (KFCC 11330) |
그람 염색 | + |
형태 | 간균 |
포자생성 | - |
포도당 배지에서의 포자생성 | CO2 생성 |
카탈라제 생성능 | + |
D-(+)-글루코오즈 | + |
말토오즈 | + |
람노오즈 | - |
덱스트로오즈 | + |
D-락토오즈 | + |
D-(+)-트레할로오즈 | + |
D-(+)-만노오즈 | + |
수크로오즈 | + |
D-솔비톨 | - |
이뉼린 | - |
D-만니톨 | + |
D-(+)-자일로오즈 | - |
D-(-)-아라비노오즈 | - |
D-(+)-셀로비오즈 | + |
메틸α-D-글루코피라노사이드 | ± |
D-(+)-라피노오즈 | + |
15℃에서의 생장능력 | + |
45℃에서의 생장능력 | - |
크기 | 1.0-1.5㎛ |
Primer | Sequence | % GC |
전진(forward) (20mer) | AGAGTTTGATCMTGGCTCAG(서열번호 1) | 45.0 |
역전사(reverse) (15mer) | ACGGGCGGTGTGTRC(서열번호 2) | 66.7 |
Strain | 오르니틴 함량(nmol/㎖) |
Lactobacillus brevis OPK-3(KFCC 11330) | 3469.76 |
Lactobacillus plantarum KCTC 3103 | 5.09 |
Lactobacillus sakei KCCM 40264 | 3.12 |
Lactobacillus acidophilus KCTC 3150 | 3.15 |
Claims (10)
- 삭제
- 삭제
- 삭제
- 삭제
- 락토바실러스 MRS 브로스(Lactobacillus MRS broth)를 발효기질로 포함하며, 락토바실러스 브레비스 OPK-3(KFCC 11330)를 포함하는 김치발효용 스타터를 0.1~1.0 %(v/v) 첨가하고, 상기 김치발효용 스타터에 아르기닌을 0.05~1.0 %(w/v) 더 첨가하는 것을 특징으로 하는 오르니틴 고함유 김치의 제조방법.
- 삭제
- 삭제
- 삭제
- 제5항의 방법에 의해 제조된 오르니틴 고함유 김치.
- 제9항에 있어서, 상기 김치에 함유되는 오르니틴의 함량이 80 mg/100g F.W. 내지 110 mg/100g F.W.인 것을 특징으로 하는 오르니틴 고함유 김치.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080006764A KR100962580B1 (ko) | 2008-01-22 | 2008-01-22 | 오르니틴 고생성능을 갖는 균주, 김치발효용 스타터 및오르니틴 고함유 김치의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020080006764A KR100962580B1 (ko) | 2008-01-22 | 2008-01-22 | 오르니틴 고생성능을 갖는 균주, 김치발효용 스타터 및오르니틴 고함유 김치의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090080797A KR20090080797A (ko) | 2009-07-27 |
KR100962580B1 true KR100962580B1 (ko) | 2010-06-11 |
Family
ID=41291840
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020080006764A KR100962580B1 (ko) | 2008-01-22 | 2008-01-22 | 오르니틴 고생성능을 갖는 균주, 김치발효용 스타터 및오르니틴 고함유 김치의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100962580B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101130695B1 (ko) | 2010-01-08 | 2012-04-02 | 우석대학교 산학협력단 | 오르니틴을 생산하는 능력이 있는 바이셀라 코리엔시스 ok1-6 균주, 상기 균주를 이용하여 오르니틴을 함유하는 김치의 제조방법 및 상기 방법에 의해 제조한 김치 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102202092B1 (ko) * | 2019-10-18 | 2021-01-12 | 한국엔디랩 주식회사 | 오르니틴 생성능을 갖는 바이셀라 코리엔시스 nd824 균주 및 이를 함유하는 조성물 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100519083B1 (ko) * | 2005-05-31 | 2005-10-05 | 진효상 | 김치 발효용 스타터 및 이를 사용한 김치 제조방법 |
-
2008
- 2008-01-22 KR KR1020080006764A patent/KR100962580B1/ko active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100519083B1 (ko) * | 2005-05-31 | 2005-10-05 | 진효상 | 김치 발효용 스타터 및 이를 사용한 김치 제조방법 |
Non-Patent Citations (1)
Title |
---|
Applied and Environmental Microbiology, Vol.72(10), pp.6483-6492(2006)* |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101130695B1 (ko) | 2010-01-08 | 2012-04-02 | 우석대학교 산학협력단 | 오르니틴을 생산하는 능력이 있는 바이셀라 코리엔시스 ok1-6 균주, 상기 균주를 이용하여 오르니틴을 함유하는 김치의 제조방법 및 상기 방법에 의해 제조한 김치 |
Also Published As
Publication number | Publication date |
---|---|
KR20090080797A (ko) | 2009-07-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Xia et al. | Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle | |
Barla et al. | The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides | |
Ramos et al. | Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians | |
Park et al. | Production and characterization of GABA rice yogurt | |
JPWO2007097374A1 (ja) | γ−アミノ酪酸生産能を有する乳酸菌 | |
Huys et al. | The lesser LAB gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and affiliated genera | |
Manovina et al. | Potential probiotic properties and molecular identification of lactic acid bacteria isolated from fermented millet porridge or ragi koozh and jalebi batter | |
JP2013201936A (ja) | 乳酸発酵におけるアミン生成制御方法 | |
Yu et al. | Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China | |
KR101647631B1 (ko) | 락토바실러스플란타룸 wikim18을 포함하는 진세노사이드 생물전환용 조성물 | |
KR101733967B1 (ko) | 오르니틴을 함유하는 맥강 발효소재의 제조방법 및 그 제조방법에 의해 제조된 오르니틴을 함유하는 맥강 발효소재 | |
Danial et al. | Enhancement of novel extracellular bacteriocin production by media optimization using LAB isolate from meat | |
KR100871398B1 (ko) | 락토바실러스 부크네리 opυ-2 균주 및 이를 함유하는발효유 | |
Yerlikaya et al. | The metagenomic composition of water kefir microbiota | |
KR101130695B1 (ko) | 오르니틴을 생산하는 능력이 있는 바이셀라 코리엔시스 ok1-6 균주, 상기 균주를 이용하여 오르니틴을 함유하는 김치의 제조방법 및 상기 방법에 의해 제조한 김치 | |
KR100962580B1 (ko) | 오르니틴 고생성능을 갖는 균주, 김치발효용 스타터 및오르니틴 고함유 김치의 제조방법 | |
CN103874428B (zh) | 解木聚糖拟杆菌物种微生物 | |
KR20140087518A (ko) | Gaba 생산 활성을 갖는 신규 유산균 균주 및 이의 발효 배양물을 함유하는 조성물 | |
KR101481791B1 (ko) | 오르니틴 생산력이 우수한 페디오코커스 에시디락티시 dm-9 균주를 이용하여 오르니틴을 함유하는 청국장의 제조방법 | |
JP6374656B2 (ja) | 乳酸菌のカロテノイド生産促進および酸化ストレス耐性向上技術 | |
Ogunremi et al. | Occurrence of amylolytic and/or bacteriocin-producing lactic acid bacteria in Ogi and Fufu | |
KR101757223B1 (ko) | 생리활성 기능성이 향상된 감귤 발효물 제조방법 | |
Munch-Andersen et al. | Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes | |
KR102189031B1 (ko) | 신규 바실러스 벨레젠시스 l2 균주를 이용한 굴비 액젓의 제조방법 | |
KR102243418B1 (ko) | 신규한 초산발효균주 및 이를 이용한 콤부차 음료의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20130531 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20140602 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20150602 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20160509 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20170908 Year of fee payment: 8 |
|
FPAY | Annual fee payment |
Payment date: 20180823 Year of fee payment: 9 |
|
FPAY | Annual fee payment |
Payment date: 20190502 Year of fee payment: 10 |