KR20070053858A - Multi-starter set of lactic acid bacteria for increasing s-adenosylmethionine in fermented food - Google Patents

Multi-starter set of lactic acid bacteria for increasing s-adenosylmethionine in fermented food Download PDF

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KR20070053858A
KR20070053858A KR1020050111599A KR20050111599A KR20070053858A KR 20070053858 A KR20070053858 A KR 20070053858A KR 1020050111599 A KR1020050111599 A KR 1020050111599A KR 20050111599 A KR20050111599 A KR 20050111599A KR 20070053858 A KR20070053858 A KR 20070053858A
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이명기
김영진
구경형
하태열
이종경
이나리
최신양
김동수
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명지대학교 산학협력단
한국식품연구원
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Abstract

본 발명은 우울증, 관절염, 간질환 등에 효과가 있는 S-adenosylmethionine(SAM)의 생성이 우수한 젖산균주를 선정하여 발효식품 종균으로 사용하는 것이다. 상세하게는 젖산균의 SAM 생성량을 속, 종별로 조사하여 생성 우수종균을 선별하여 종균 set으로 발효식품에 응용하는 단계로 구성되어 있다.The present invention is to select the lactic acid strain excellent in the production of S-adenosylmethionine (SAM) that is effective in depression, arthritis, liver disease, etc. to use as a fermented food spawn. In detail, it is composed of the step of selecting the excellent production spawn by applying the production of SAM in the lactic acid bacteria by genus, species, and applying to the fermented food as a seed set.

본 발명은 젖산균 특성에 따라 김치를 비롯한 젖산 발효 식품에 응용하여 식품내에 SAM 생성량을 증진시키는 데 있다.     The present invention is to improve the amount of SAM produced in foods by applying to lactic acid fermented foods, including kimchi according to the characteristics of lactic acid bacteria.

젖산균, S-adenosylmethionine, 젖산발효식품 Lactic Acid Bacteria, S-adenosylmethionine, Lactic Acid Fermented Food

Description

발효식품에서 에스-아데노실메치오닌을 증진시키는 젖산균 종균 셋{Multi-starter set of lactic acid bacteria for increasing S-adenosylmethionine in fermented food}Multi-starter set of lactic acid bacteria for increasing S-adenosylmethionine in fermented food}

도 1은 균주분양기관으로부터 분양받은 젖산균으로부터 SAM 생성량이 우수한 균주를 선별하여 젖산균 종균 set을 제조하여 식품에 적용한 절차도Figure 1 is a procedure of applying the food by producing a lactic acid bacteria spawn set by selecting strains excellent in the amount of SAM production from the lactic acid bacteria received from the strain culture institution

도 2는 발효된 김치로부터 김치젖산균을 분리하여 SAM 생성량이 우수한 균주를 선별하여 젖산균 종균 set을 제조하여 식품에 적용한 절차도    Figure 2 is a procedure of separating the kimchi lactic acid bacteria from fermented kimchi to select strains excellent in the amount of SAM production to produce a lactic acid bacterium seed set and applied to food

본 발명은 젖산균 중에서 우울증, 류머티스 관절염, 간질환 등에 효과가 있는 S-adenosylmethionine(SAM) 생성이 우수한 균주를 선정하여 발효식품 종균으로 사용하는 것이다.The present invention is to select a strain excellent in the production of S-adenosylmethionine (SAM) that is effective in depression, rheumatoid arthritis, liver disease, etc. among the lactic acid bacteria to be used as fermented food spawn.

최근에 기능성을 증진시켜서 젖산균을 종균으로 사용한 식품은 요구르트가 대표적이며 헬리코박터 파이로리를 억제하여 위를 보호하는 것, 알콜흡수를 억제하여 간을 보호하는 것, 장내 유해효소의 생산을 억제하고 간독성 물질로부터 간을 보호하는 역할을 하는 것 등이 있다. 또한, 유해세균 억지력이 있는 김치 젖산균을 이용하여 요구르트 종균으로 사용한 것이 있었으며 SAM 생성력이 증진된 젖산균을 이용한 것은 없었다.       In recent years, foods that use lactic acid bacteria as a spawn seed to enhance functionality are typical of yogurt, which protects the stomach by inhibiting Helicobacter pylori, protects the liver by inhibiting alcohol absorption, inhibits the production of intestinal harmful enzymes, It also plays a role in protecting the liver. In addition, some of them were used as yogurt spawns using kimchi lactic acid bacteria having harmful bacterium inhibitory ability, and none of them had enhanced SAM production ability.

본 발명은 균주 분양기관으로부터 식품에서 흔히 발견되는 젖산균을 분양받아서 SAM 생성량을 조사한 결과, 종간(Species level) 및 속간(Genus level) 젖산균에 따라 생성량이 차이지는 것으로 나타나, SAM을 다량생성하는 균주 들을 구분하여 젖산균 종균 set을 제조하였다. 또한, 김치의 천연균총으로부터 SAM을 다량생성하는 균주 들을 구분하여 젖산균 종균 set을 제조하였다.      According to the present invention, the amount of production of SAM is determined by receiving lactic acid bacteria commonly found in foods from a strain distribution institution, and the production amount is different depending on the species level and genus level lactic acid bacteria. The lactic acid bacteria spawn set was prepared separately. In addition, lactic acid bacteria spawn set was prepared by distinguishing the strains that produce a large amount of SAM from kimchi natural flora.

본 발명은 젖산균 중에서 S-adenosylmethionine(SAM) 생성이 우수한 균주를 선정하여 발효식품 종균 또는 종균 set으로 사용하는 것이다.The present invention is to select a strain excellent in the production of S-adenosylmethionine (SAM) among the lactic acid bacteria to use as a fermented food spawn or spawn set.

실험에 사용된 젖산균은 한국생명공학연구원과 한국식품연구원에서 분양받은 51균주(표 1)와 김치에서 분리한 180균주(표 2)를 사용하였으며 사용 김치 및 김치제조는 다음과 같다.The lactic acid bacteria used in the experiment were 51 strains (Table 1) distributed from Korea Research Institute of Biotechnology and Korea Food Research Institute and 180 strains separated from Kimchi (Table 2). Kimchi and Kimchi production were as follows.

실험에 사용한 김치는 구매하였거나 제조하였으며 제조김치의 원부재료는 절임배추 100g당 파 1.8g, 고춧가루 2.5g, 마늘 3g, 생강 0.5g, 젓갈 3g이었다.        Kimchi used in the experiment was purchased or manufactured. The raw ingredients of the prepared kimchi were 1.8g of green onions per 100g of pickled cabbage, 2.5g of red pepper powder, 2.5g of garlic, 0.5g of ginger, and 3g of salted fish.

김치는 멸치젓을 넣어서 5℃와 10℃에서 발효 시킨 것, 새우젓, 까나리액젓, 젓갈 무첨가하여 10℃에서 발효시킨 것, 시중에서 구매한 것으로부터 김치의 맛이 가장 좋은 적숙기(pH4.2, 총산도 0.6 ∼ 0.8%)일때 젖산균 선택배지를 이용하여 분 리하였으며 API 50 CHL system으로 동정하였다. Kimchi fermented at 5 ℃ and 10 ℃ with anchovy marinated, fermented at 10 ℃ with no salted shrimp, canary aquifer, salted fish, and commercially prepared kimchi (pH4.2, total) When the acidity was 0.6 ~ 0.8%), it was isolated using lactic acid bacteria selection medium and identified by API 50 CHL system.

분리된 젖산균은 MRS agar 위에 반투막을 놓고 그 위에 성장시킨 후에 미생물 균체를 1 M, formic acid, 10ml로 현탁하여 회수하였고 동결건조 하였으며 증류수, 1ml에 녹여서 HPLC로 분석하였다.     The isolated lactic acid bacteria were recovered by placing a semipermeable membrane on MRS agar, suspended in 1 M, formic acid, and 10 ml, lyophilized, and dissolved in distilled water and 1 ml.

표 1. 균주분양기관에서 분양받은 젖산균Table 1. Lactic Acid Bacteria Sold at Strain Institutions 균주명Strain name 학명Scientific name KCTC 3485KCTC 3485 AerococcusAerococcus viridansviridans KCTC 3552KCTC 3552 EnterococcusEnterococcus flavescensflavescens KCTC 3553KCTC 3553 EnterococcusEnterococcus solitariussolitarius KCTC 3616KCTC 3616 EnterococcusEnterococcus hiraehirae KCTC 3630KCTC 3630 EnterococcusEnterococcus mundtiimundtii KCTC 3638KCTC 3638 EnterococcusEnterococcus casseliflavuscasseliflavus KCTC 3641KCTC 3641 EnterococcusEnterococcus malodoratusmalodoratus KCTC 3642KCTC 3642 EnterococcusEnterococcus cecorumcecorum KCTC 3643KCTC 3643 EnterococcusEnterococcus saccharolyticussaccharolyticus KCTC 1047KCTC 1047 Lactobacillus delbrueckii subsp. delbrueckii Lactobacillus delbrueckii subsp. delbrueckii KCTC 3147KCTC 3147 LactobacillusLactobacillus crispatuscrispatus KCTC 3205KCTC 3205 LactobacillusLactobacillus sanfranciscensissanfranciscensis KCTC 3500KCTC 3500 LactobacillusLactobacillus hilgardiihilgardii KCTC 3543KCTC 3543 LactobacillusLactobacillus fructivoransfructivorans KCTC 3548KCTC 3548 LactobacillusLactobacillus malefermentansmalefermentans KCTC 3594KCTC 3594 LactobacillusLactobacillus reuterireuteri KCTC 3596KCTC 3596 LactobacillusLactobacillus malimali KCTC 3600KCTC 3600 Lactobacillus salivarius subsp. salicinius Lactobacillus salivarius subsp. salicinius KCTC 3602KCTC 3602 LactobacillusLactobacillus maltaromicusmaltaromicus KCTC 3611KCTC 3611 LactobacillusLactobacillus kefirikefiri KCTC 3681KCTC 3681 LactobacillusLactobacillus farciminisfarciminis KCTC 3769KCTC 3769 Lactobacillus lactis subsp. lactis Lactobacillus lactis subsp. lactis KCTC 3102KCTC 3102 LactobacillusLactobacillus brevisbrevis KCTC 3112KCTC 3112 LactobacillusLactobacillus fermentumfermentum KCTC 1048KCTC 1048 LactobacillusLactobacillus plantarumplantarum KFRI 1030KFRI 1030 LactobacillusLactobacillus bifermentansbifermentans KFRI 1182KFRI 1182 LactobacillusLactobacillus collinoidescollinoides KFRI 654KFRI 654 LactobacillusLactobacillus curvatuscurvatus KFRI 481KFRI 481 LactobacillusLactobacillus pentosuspentosus AP 1AP 1 LactobacillusLactobacillus amylophilusamylophilus KFRI 1186KFRI 1186 LactococcusLactococcus plantarumplantarum KCTC 3652KCTC 3652 LeuconostocLeuconostoc pseudomesenteroidespseudomesenteroides KCTC 3774KCTC 3774 Leuconostoc inhae IH003 Leuconostoc inhae IH003 KCTC 3524KCTC 3524 LeuconostocLeuconostoc carnosumcarnosum KCTC 3526KCTC 3526 LeuconostocLeuconostoc citreumcitreum KCTC 3527KCTC 3527 LeuconostocLeuconostoc gelidumgelidum KCTC 3526KCTC 3526 LeuconostocLeuconostoc lactislactis KCTC 3529KCTC 3529 Leuconostoc mesenteroides subsp. cremoris Leuconostoc mesenteroides subsp. cremoris KCTC 3530KCTC 3530 Leuconostoc mesenteroides subsp. dextranicum Leuconostoc mesenteroides subsp. dextranicum KCTC 3100KCTC 3100 Leuconostoc mesenteroides subsp. mesenteroides Leuconostoc mesenteroides subsp. mesenteroides KCTC 3507KCTC 3507 PediococcusPediococcus pentosaciuspentosacius KFRI 832KFRI 832 PediococcusPediococcus pentosaceuspentosaceus KCTC 3770KCTC 3770 PediococcusPediococcus damnosusdamnosus KCTC 3195KCTC 3195 Streptococcus faecalis var. liquefaciens Streptococcus faecalis var. liquefaciens KCTC 3644KCTC 3644 StreptococcusStreptococcus alactolyticusalactolyticus KFRI 1184KFRI 1184 WeissellaWeissella confusaconfusa KCTC 3531KCTC 3531 WeissellaWeissella paramesenteroidesparamesenteroides KCTC 3595KCTC 3595 WeissellaWeissella halotoleranshalotolerans KCTC 3668KCTC 3668 WeissellaWeissella hellenicahellenica KCTC 3746KCTC 3746 Weissella kimchii CHJ3 Weissella kimchii CHJ3 KCTC 3807KCTC 3807 WeissellaWeissella cibariacibaria

KCTC: 한국생명공학연구원 균주, KFRI, AP: 한국식품연구원 균주KCTC: Korea Biotechnology Research Institute strain, KFRI, AP: Korea Food Research Institute strains

분리원Separation 분리균주 개수Number of isolates 멸치젓 첨가 김치 Anchovy with kimchi 5℃ 발효5 ℃ fermentation 4040 10℃ 발효10 ℃ fermentation 1010 새우젓 첨가 김치Kimchi with shrimp 2727 까나리 액젓 첨가 김치Kimchi with Canary Fish Sauce 2727 젓갈 무첨가 김치Salt-free Kimchi 2727 시판김치Commercial Kimchi 2727

각 김치에서 분리된 경시적 우세 젖산균과 분양된 표준 균주의 세포내의 SAM을 분석하기 위하여 배양하여 세포를 1M Formic acid를 사용하여 회수하였고 HPLC(Jasco, japan)를 이용하여 분석하였다. HPLC에 사용한 column은 CAPCELL PAK C18을 사용하였으며, 일정한 농도로 제조한 sample을 20㎕ 주입하여 0.25M ammonium acetate와 100% methanol을 buffer로 사용하여 분석하였다. 이때의 HPLC의 분석 조건은 표 3과 같다.The cells were harvested using 1M Formic acid and analyzed by HPLC (Jasco, Japan) to analyze SAMs in cells of predominant lactic acid bacteria and standard strains isolated from each kimchi. For the column used for HPLC, CAPCELL PAK C18 was used, and 20 µl of a sample prepared at a constant concentration was injected and analyzed using 0.25M ammonium acetate and 100% methanol as a buffer. HPLC analysis conditions at this time are shown in Table 3.

기구Instrument Jasco PU 980Jasco PU 980 검출기Detector Jasco UV 975Jasco UV 975 컬럼column CAPCELL PAK C18CAPCELL PAK C18 투입시료량Input sample volume 20㎕20 μl 유동상Fluidized bed 0.25M ammonium acetate 100% Methanol0.25M ammonium acetate 100% Methanol 흐름속도Flow rate 1.5ml/min1.5ml / min 검출 흡광파장Detection Absorption Wavelength 254nm254nm

실험에 사용된 분양된 젖산구균(Enterococcus)의 SAM 생성량은 평균 0.63 mM로 나타났다(표 4). The mean amount of SAM produced in the cultured Lactobacillus ( Enterococcus ) used in the experiment was 0.63 mM (Table 4).

표 4. 젖산구균(Enterococcus)의 SAM 생성량Table 4. SAM Production of Enterococcus 속genus 종Bell SAM 농도(mM) SAM concentration (mM) EnterococcusEnterococcus flavescensflavescens solitariussolitarius hiraehirae munditimunditi casseliflavuscasseliflavus malodoratusmalodoratus cecorumcecorum saccharolyticussaccharolyticus 0.21 0.43 0.56 0.98 0.75 0.63 0.82 0.630.21 0.43 0.56 0.98 0.75 0.63 0.82 0.63 평균                 Average 0.63                               0.63

젖산간균(Lactobacillus) 속의 SAM 함량을 살펴보면, 각 분양된 표준 균주의 속을 비교했을 경우, 평균 SAM 함량이 0.94mM로 나타나 두 번째로 높았다(표 5, 6). 이 속에서는 Lactobacillus delbrueckii subsp. delbrueckii 균주가 가장 높은 1.33mM의 SAM함량을 가지고 있는 것으로 나타났으며 다음으로 L. pentosus, L. curvatus, L. collinoides 균주 순으로 높은 SAM 생성을 나타냈다(표 5) Lactobacillus Looking at the SAM content of the genus, when comparing the genus of each standard strain, the average SAM content was 0.94mM was the second highest (Tables 5 and 6). In this Lactobacillus delbrueckii subsp. delbrueckii The strain had the highest SAM content of 1.33 mM , followed by L. pentosus , L. curvatus, L. collinoides High SAM production in order of strain (Table 5)

표 5. 분양된 젖산간균(Lactobacillus)의 SAM 생성량Table 5. Production of SAM in Lactobacillus 속genus 종Bell SAM 농도(mM) SAM concentration (mM) LactobacillusLactobacillus delbrueckii subsp. delbrueckii crispatus sanfranciscensis hilgardii fructivorans malefermentans reuteri mali salivarius subsp. salicinius maltaromicus kefiri lactis subsp. lactis brevis fermentum plantarum bifermentans collinoides curvatus pentosus amylophilus delbrueckii subsp. delbrueckii crispatus sanfranciscensis hilgardii fructivorans malefermentans reuteri mali salivarius subsp. salicinius maltaromicus kefiri lactis subsp. lactis brevis fermentum plantarum bifermentans collinoides curvatus pentosus amylophilus 1.33 1.07 0.60 0.92 0.24 0.22 0.87 1.15 1.21 1.08 1.07 0.95 1.09 1.01 0.21 1.16 1.23 1.24 1.26 0.821.33 1.07 0.60 0.92 0.24 0.22 0.87 1.15 1.21 1.08 1.07 0.95 1.09 1.01 0.21 1.16 1.23 1.24 1.26 0.82 평균Average 0.94                        0.94

Leuconostoc 속의 SAM 생성량은 평균 1.16mM로 나타나, Lactobacillus속, Lactococcus 속, Pediococcus 속, Enterococcus 속, Weissella 속, 기타(Streptococcus 속, Aerococcus 속)보다 균주 내 SAM 함량이 월등히 높았다. 특히 Leuconostoc 속에서도 Leuconostoc mesenteroides subsp. mesenteroides의 SAM함량이 1.29mM로 나타나 가장 높았다(표 6). Leuconostoc SAM production in the genus is 1.16mM on average, Lactobacillus genus, Lactococcus genus, Pediococcus genus, Enterococcus The contents of SAM in the strain were much higher than those of the genus, Weissella , and others ( Streptococcus , Aerococcus ). Especially in the Leuconostoc Leuconostoc mesenteroides subsp. The SAM content of mesenteroides was 1.29 mM, which was the highest (Table 6).

표 6. 분양된 Leuconostoc의 SAM 생성량Table 6. SAM Production of Pre-ordered Leuconostoc 속genus 종Bell SAM 농도(mM) SAM concentration (mM) Leuconostoc  Leuconostoc pseudomesenteroides inhae IH003 carnosum citreum gelidum lactis mesenteroides subsp. cremoris mesenteroides subsp. dextranicum mesenteroides subsp. mesenteroides pseudomesenteroides inhae IH003 carnosum citreum gelidum lactis mesenteroides subsp. cremoris mesenteroides subsp. dextranicum mesenteroides subsp. mesenteroides 1.13 1.11 1.01 1.20 1.23 1.07 1.17 1.25 1.291.13 1.11 1.01 1.20 1.23 1.07 1.17 1.25 1.29 평균Average 1.161.16

Pediococcus 속의 균주 내 SAM 함량이 평균 0.73으로 나타나, 표준 균주 내에서 세 번째로 SAM함량이 높은 것으로 나타났으며, P. pentosacius가 0.92mM로 나타나 이중에서 가장 높았다.(표 7). Pediococcus The mean SAM content of the genus strain was 0.73, which was the third highest SAM content in the standard strain, and P. pentosacius was 0.92 mM, the highest among them (Table 7).

표 7. 분양된 Pediococcus의 SAM 생성량Table 7. SAM Production of Pediococcus Sold 속genus 종Bell SAM 농도(mM) SAM concentration (mM) PediococcusPediococcus damnosusdamnosus pentosaciuspentosacius pentosaceuspentosaceus 0.51 0.92 0.760.51 0.92 0.76 0.730.73

Weissella속은 평균이 0,51mM로 나타나 생성량이 낮게 나타났다(표 8). The genus Weissella showed a low production with an average of 0,51 mM (Table 8).

표 7. 분양된 Pediococcus의 SAM 생성량Table 7. SAM Production of Pediococcus Sold

속genus 종Bell SAM 농도(mM) SAM concentration (mM) PediococcusPediococcus damnosusdamnosus pentosaciuspentosacius pentosaceuspentosaceus 0.51 0.92 0.760.51 0.92 0.76 0.730.73

Weissella속은 평균이 0,51mM로 나타나 생성량이 낮게 나타났다(표 8). The genus Weissella showed a low production with an average of 0,51 mM (Table 8).

표 8. 분양된 Weissella의 SAM 생성량Table 8. SAM Production of Pre-Owned Weissella 속genus 종Bell SAM 농도(mM) SAM concentration (mM) WeissellaWeissella paramesenteroides halotolerans hellenica kimchii CHJ3 cibaria paramesenteroides halotolerans hellenica kimchii CHJ3 cibaria 0.01 0.62 0.61 0.67 0.620.01 0.62 0.61 0.67 0.62 평균Average 0.510.51

기타 Streptococcus 속, Aerococcus 속 , Lactococcus 속의 균주내 SAM 함량을 살펴보면 다른 균주들에 비해 SAM 함량이 매우 낮은 것으로 나타났고, Lactococcus 속, Aerococcus 속, Streptococcus 속의 순으로 나타났다(표 9).Other Streptococcus genus, Aerococcus Genus , Lactococcus The contents of SAM in the genus were found to be very low in SAM compared to other strains. Lactococcus , Aerococcus , Streptococcus In order of genus (Table 9).

표 9. 분양된 Streptococcus, Aerococcus , Lactococcus의 SAM 생성량Table 9. Streptococcus presorted , SAM Production of Aerococcus and Lactococcus 기타Etc 속genus 종Bell SAM 농도(mM) SAM concentration (mM) StreptococcusStreptococcus alactolyticus faecalis var. liquefaciens alactolyticus faecalis var. liquefaciens 0.23 0.210.23 0.21 AerococcusAerococcus viridansviridans 0.620.62 LactococcusLactococcus plantarumplantarum 0.840.84 0.480.48

따라서, 젖산균 속 수준에서는 Leuconostoc이, 다음으로 Lactobacillus가 우수하였고 종 수준에서는 Lactobacillus delbrueckii subsp. delbrueckii , Leuconostoc mesenteroides subsp. mesenteroides , L. pentosus , Leu . mesenteroides subsp. dextranicum , L. fructovorans , L. cuvatus , L. collinoides, Leu . gelidum 등 순으로 우수하였다(표 5-9).Therefore, the lactic acid level in the Leuconostoc, Lactobacillus was an excellent servant to the next level in the Lactobacillus delbrueckii subsp. delbrueckii , Leuconostoc mesenteroides subsp. mesenteroides , L. pentosus , Leu . mesenteroides subsp. dextranicum , L. fructovorans , L. cuvatus , L. collinoides, Leu . gelidum Excellent in equal order (Table 5-9).

멸치젓을 넣어서 5℃에서 발효시킨 김치에서 분리한 젖산균의 SAM 생성량은 L.. bifermentans QMW327 균주가 1.43mM을 생성하여 가장 높았다(표 10)The amount of SAM produced by lactic acid bacteria isolated from Kimchi fermented at 5 ℃ by fermentation of anchovy was measured in L .. bifermentans The QMW327 strain produced the highest 1.43 mM (Table 10)

표 10. 5℃ 발효 김치에서 분리한 균주의 SAM 생성량Table 10. Production of SAM of Strains Isolated from 5 ℃ Fermented Kimchi 학명Scientific name 균주명Strain name SAM 농도(mM) SAM concentration (mM) LactoLacto . . brevisbrevis QLM301QLM301 1.091.09 LactoLacto . . collinoidescollinoides QLM302QLM302 1.121.12 LactoLacto . . brevisbrevis QMW303QMW303 1.081.08 LeucoLeuco mesmes . . mesmes /Of dextdext QLM304QLM304 0.510.51 LactoLacto . . brevisbrevis QLM305QLM305 1.071.07 LactoLacto . . collinoidescollinoides QLM306QLM306 1.111.11 LeucoLeuco mesmes . . mesmes /Of dextdext QWH307QWH307 1.141.14 LcLc . . lactislactis lactislactis QWH308QWH308 0.470.47 LactoLacto . . brevisbrevis QLT309QLT309 1.081.08 LactoLacto . . brevisbrevis QLT310QLT310 1.091.09 LeucoLeuco mesmes . . mesmes /Of dextdext QWW311QWW311 0.330.33 LactoLacto . . brevisbrevis QWW312QWW312 1.091.09 LeucoLeuco mesmes . . mesmes /Of dextdext QKR313QKR313 1.211.21 LeconostocLeconostoc citreumcitreum QKR314QKR314 1.101.10 LactoLacto . . brevisbrevis QKR315QKR315 1.071.07 LeucoLeuco mesmes . . mesmes /Of dextdext QKR316QKR316 1.181.18 LeucoLeuco mesmes . . mesmes /Of dextdext QKW317QKW317 0.480.48 LeucoLeuco mesmes . . mesmes /Of dextdext QKW318QKW318 1.191.19 LactoLacto . . brevisbrevis QKW319QKW319 1.091.09 LactoLacto . . pentosuspentosus QKW320QKW320 1.021.02 LeucoLeuco mesmes . . mesmes /Of dextdext QKT321QKT321 1.161.16 LeucoLeuco mesmes . . mesmes /Of dextdext QKT322QKT322 1.181.18 LeucoLeuco mesmes . . mesmes /Of dextdext QLM323QLM323 1.191.19 LeucoLeuco mesmes . . mesmes /Of dextdext QLM324QLM324 1.201.20 LeucoLeuco mesmes . . mesmes /Of dextdext QLT325QLT325 1.211.21 LeucoLeuco mesmes . . mesmes /Of dextdext QLT326QLT326 1.191.19 LactoLacto . . bifermentansbifermentans QMW327QMW327 1.431.43 LeucoLeuco mesmes . . mesmes /Of dextdext QMW328QMW328 1.181.18 LactoLacto . . brevisbrevis QMC329QMC329 1.091.09 LactoLacto . . brevisbrevis QMC330QMC330 1.091.09 LactoLacto . . brevisbrevis QMC331QMC331 1.081.08 LeucoLeuco mesmes . . mesmes /Of dextdext QMC332QMC332 1.171.17 LactoLacto . . brevisbrevis QWH333QWH333 1.081.08 LactoLacto . . brevisbrevis QWH334QWH334 1.171.17 LeucoLeuco mesmes . . mesmes /Of dextdext QWH335QWH335 1.081.08 LeucoLeuco mesmes . . mesmes /Of dextdext QWH336QWH336 1.061.06 LactoLacto . . brevisbrevis QMY337QMY337 1.161.16 LeucoLeuco mesmes . . mesmes /Of dextdext QMY338QMY338 1.171.17 LactoLacto . . collinoidescollinoides QMY339QMY339 1.061.06 LactoLacto . . brevisbrevis QMY340QMY340 1.191.19

멸치젓을 넣어서 10℃에서 발효시킨 김치에서 분리한 젖산균의 SAM 생성량은 L.. curvatus SKP313 균주가 1.22mM을 생성하여 가장 높았고 Leu . mesenteroides subsp.. mesenteoides(또는 dextranicum) SMY329가 다음으로 높았다(표 11)The amount of SAM produced by lactic acid bacteria isolated from Kimchi fermented at 10 ℃ by fermentation of anchovy was L .. curvatus Leu to the highest SKP313 strains produce a 1.22mM. mesenteroides subsp. . mesenteoides (or dextranicum ) SMY329 was next highest (Table 11)

Table 11. 10℃ 발효 김치에서 분리한 균주의 SAM 생성량Table 11. Production of SAM of Strains Isolated from 10 ℃ Fermented Kimchi 학명Scientific name 균주명Strain name SAM 농도(mM)SAM concentration (mM) LactoLacto . . brevisbrevis SLM301SLM301 1.081.08 LactoLacto . . brevisbrevis SLM302SLM302 1.091.09 LactoLacto . . collinoidescollinoides SMW303SMW303 1.091.09 LactoLacto . . brevisbrevis SMW304SMW304 1.081.08 LactoLacto . . brevisbrevis SMW305SMW305 1.091.09 LactoLacto . . collinoidescollinoides SMW306SMW306 1.101.10 LactoLacto . . salivariussalivarius SWW307SWW307 1.161.16 LactoLacto . . salivariussalivarius SWW308SWW308 1.151.15 LeucoLeuco . . mesmes . . mesmes ././ dextdext SKR309SKR309 1.201.20 LeucoLeuco . . mesmes . . mesmes ././ dextdext SKR310SKR310 1.211.21 LactoLacto . . brevisbrevis SKP311SKP311 1.081.08 LactoLacto . . brevisbrevis SKP312SKP312 1.071.07 LactoLacto . . curvatuscurvatus SKP313SKP313 1.221.22 LeucoLeuco . . mesmes . . mesmes ././ dextdext SKP314SKP314 1.201.20 LeucoLeuco . . mesmes . . mesmes ././ dextdext SKW315SKW315 1.191.19 LeucoLeuco . . mesmes . . mesmes ././ dextdext SKW316SKW316 1.181.18 LeucoLeuco . . mesmes . . mesmes ././ dextdext SWW317SWW317 1.191.19 LeucoLeuco . . mesmes . . mesmes ././ dextdext SWW318SWW318 1.181.18 LactoLacto . . brevisbrevis SLT319SLT319 1.081.08 LactoLacto . . brevisbrevis SLT320SLT320 1.081.08 LactoLacto . . pentosuspentosus SMT321SMT321 1.021.02 LeucoLeuco . . mesmes . . mesmes ././ dextdext SMT322SMT322 1.171.17 LactoLacto . . brevisbrevis SMC323SMC323 1.081.08 LactoLacto . . brevisbrevis SMC324SMC324 1.081.08 LactoLacto . . brevisbrevis SWH325SWH325 1.091.09 LeucoLeuco . . mesmes . . mesmes ././ dextdext SWH326SWH326 1.201.20 LeucoLeuco . . mesmes . . mesmes ././ dextdext SWH327SWH327 1.181.18 LeucoLeuco . . mesmes . . mesmes ././ dextdext SWH328SWH328 1.191.19 LeucoLeuco . . mesmes . . mesmes ././ dextdext SMY329SMY329 1.211.21 LactoLacto . . fermentumfermentum SMY330SMY330 0.910.91 LeucoLeuco . . mesmes . . mesmes ././ dextdext SMY331SMY331 0.470.47 LactoLacto . . brevisbrevis SMY332SMY332 0.230.23

새우젓을 넣어서 10℃에서 발효시킨 김치에서 분리한 젖산균의 SAM 생성량은 Leu . mesenteroides subsp.. mesenteoides(또는 dextranicum) KSK417 균주가 1.54mM을 생성하여 가장 높았고 동종의 KSP426이 다음으로 높았다(표 12)The amount of SAM produced by lactic acid bacteria isolated from kimchi fermented at 10 ℃ with shrimp paste was Leu . mesenteroides subsp. . mesenteoides (or dextranicum ) The KSK417 strain produced 1.54mM, the highest, and the homologous KSP426 was the next highest (Table 12).

표 12. 새우젓 첨가 김치에서 분리한 균주의 SAM 생성량 Table 12 . SAM Production of Strain Isolated from Kimchi Added with Shrimp 학명Scientific name 균주명Strain name SAM 농도(mM)SAM concentration (mM) LactoLacto . . lactislactis KSM401KSM401 1.301.30 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSM402KSM402 1.481.48 LactoLacto . . lactislactis KSM403KSM403 1.101.10 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSM404KSM404 1.311.31 LactoLacto . . collinoidescollinoides KSM405KSM405 0.900.90 LactoLacto . . collinoidescollinoides KSM406KSM406 0.900.90 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSM407KSM407 1.521.52 LactoLacto . . plantarumplantarum KSM408KSM408 1.401.40 LactoLacto . . collinoidescollinoides KSM409KSM409 1.001.00 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSK410KSK410 1.491.49 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSK411KSK411 0.800.80 LactoLacto . . brevisbrevis KSK412KSK412 1.511.51 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSK413KSK413 1.451.45 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSK414KSK414 1.151.15 LactoLacto . . fermentumfermentum KSK415KSK415 0.800.80 LactoLacto . . brevisbrevis KSK416KSK416 0.800.80 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSK417KSK417 1.541.54 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSK418KSK418 1.001.00 LactoLacto . . fermentumfermentum KSP419KSP419 0.140.14 LactoLacto . . fermentumfermentum KSP420KSP420 1.461.46 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSP421KSP421 1.411.41 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSP422KSP422 1.501.50 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSP423KSP423 1.501.50 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSP424KSP424 1.491.49 LactoLacto . . brevisbrevis KSP425KSP425 0.700.70 LeucoLeuco . . mesmes . . mesmes ././ dextdext KSP426KSP426 1.531.53 LactoLacto . . brevisbrevis KSP427KSP427 0.600.60

까나리 액젓을 넣어서 10℃에서 발효시킨 김치에서 분리한 젖산균의 SAM 생성량은 L.. plantarum KKM408 균주가 1.43mM을 생성하여 가장 높았고 Leu . mesenteroides subsp.. mesenteoides(또는 dextranicum) SKKP 422가 다음으로 높았다(표 13)The amount of SAM produced by lactic acid bacteria isolated from Kimchi fermented at 10 ℃ by adding Canary fish sauce was L .. plantarum The KKM408 strain produced 1.43 mM and was the highest and Leu . mesenteroides subsp. . mesenteoides (or dextranicum ) SKKP 422 was next highest (Table 13)

표 13. 까나리 액젓 첨가 김치에서 분리한 균주의 SAM 생성량Table 13. SAM Production of Strains Isolated from Kimchi Added with Canary Fish Sauce 학명Scientific name 균주명Strain name SAM 농도(mM)SAM concentration (mM) LactoLacto . . lactislactis KKM401KKM401 0.550.55 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKM402KKM402 0.780.78 LactoLacto . . lactislactis KKM403KKM403 0.770.77 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKM404KKM404 1.141.14 LactoLacto . . collinoidescollinoides KKM405KKM405 1.201.20 LactoLacto . . collinoidescollinoides KKM406KKM406 1.171.17 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKM407KKM407 0.610.61 LactoLacto . . plantarumplantarum KKM408KKM408 1.431.43 LactoLacto . . collinoidescollinoides KKM409KKM409 1.191.19 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKK410KKK410 0.650.65 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKK411KKK411 1.161.16 LactoLacto . . brevisbrevis KKK412KKK412 1.181.18 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKK413KKK413 1.011.01 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKK414KKK414 0.710.71 LactoLacto . . fermentumfermentum KKK415KKK415 0.600.60 LactoLacto . . brevisbrevis KKK416KKK416 1.191.19 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKK417KKK417 0.600.60 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKK418KKK418 0.650.65 LactoLacto . . fermentumfermentum KKP419KKP419 1.201.20 LactoLacto . . fermentumfermentum KKP420KKP420 1.091.09 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKP421KKP421 0.510.51 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKP422KKP422 1.211.21 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKP423KKP423 1.171.17 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKP424KKP424 1.151.15 LactoLacto . . brevisbrevis KKP425KKP425 0.920.92 LeucoLeuco . . mesmes . . mesmes ././ dextdext KKP426KKP426 1.201.20 LactoLacto . . brevisbrevis KKP427KKP427 1.201.20

젓갈을 넣지 않고 10℃에서 발효시킨 김치에서 분리한 젖산균의 SAM 생성량은 Leu . mesenteroides subsp.. mesenteoides(또는 dextranicum) KFM 402 균주가 1.44mM을 생성하여 가장 높았고 L.. brevis KFP422가 다음으로 높았다(표 14)The amount of SAM produced by lactic acid bacteria isolated from Kimchi fermented at 10 ℃ without adding salted fish was Leu . mesenteroides subsp. . mesenteoides (or dextranicum ) KFM 402 strain produced 1.44 mM, the highest L .. brevis KFP422 was next highest (Table 14)

표 14. 젓갈 첨가 안한 김치에서 분리한 균주의 SAM 생성량Table 14. SAM Production of Strain Isolated from Kimchi without Addition 학명Scientific name 균주명Strain name SAM 농도(mM)SAM concentration (mM) LeucoLeuco . . mesmes . . mesmes ././ dextdext KFM401KFM401 1.221.22 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFM402KFM402 1.441.44 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFM403KFM403 1.181.18 LactoLacto . . brevisbrevis KFM404KFM404 0.670.67 LactoLacto . . brevisbrevis KFM405KFM405 1.191.19 LactoLacto . . brevisbrevis KFM406KFM406 1.201.20 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFM407KFM407 0.510.51 LactoLacto . . bifermentansbifermentans KFM408KFM408 1.211.21 LactoLacto . . brevisbrevis KFM409KFM409 1.391.39 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFK410KFK410 1.411.41 LactoLacto . . brevisbrevis KFK411KFK411 1.281.28 LactoLacto . . brevisbrevis KFK412KFK412 0.720.72 LactoLacto . . pentosuspentosus KFK413KFK413 0.890.89 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFK414KFK414 1.401.40 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFK415KFK415 0.510.51 LactoLacto . . brevisbrevis KFK416KFK416 0.860.86 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFK417KFK417 0.750.75 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFK418KFK418 1.371.37 LactoLacto . . brevisbrevis KFP419KFP419 0.580.58 LactoLacto . . pentosuspentosus KFP420KFP420 0.420.42 LeucoLeuco . . mesmes . . mesmes ././ dextdext KFP421KFP421 1.301.30 LactoLacto . . brevisbrevis KFP422KFP422 1.421.42 LactoLacto . . brevisbrevis KFP423KFP423 0.480.48 LactoLacto . . brevisbrevis KFP424KFP424 0.390.39 LeuconostocLeuconostoc . . citreumcitreum KFP425KFP425 1.351.35 LactoLacto . . brevisbrevis KFP426KFP426 0.410.41 LactoLacto . . brevisbrevis KFP427KFP427 1.191.19

시판중인 J 김치에서 분리한 젖산균의 SAM 생성량은 Leu . mesenteroides subsp.. mesenteoides(또는 dextranicum) KJM 401 균주가 1.51mM을 생성하여 가장 높았고 L.. plantarum KJM405가 다음으로 높았다(표 15)The production of SAM of lactic acid bacteria isolated from commercial J kimchi was Leu . mesenteroides subsp. . mesenteoides (or dextranicum ) KJM 401 strain produced 1.51 mM and was the highest in L .. plantarum KJM405 was next highest (Table 15)

표 15. 시판중인 J 김치에서 분리한 균주의 SAM 생성량Table 15. Production of SAM in Strains Isolated from Commercial J Kimchi 학명Scientific name 균주명Strain name SAM 농도(mM)SAM concentration (mM) LeucoLeuco . . mesmes . . mesmes ././ dextdext KJM401KJM401 1.511.51 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJM402KJM402 1.481.48 LactoLacto . . brevisbrevis KJM403KJM403 1.181.18 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJM404KJM404 1.351.35 LactoLacto . . plantarumplantarum KJM405KJM405 1.501.50 LactoLacto . . lactislactis KJM406KJM406 0.580.58 LeuconostocLeuconostoc . . citreumcitreum KJM407KJM407 0.590.59 LactoLacto . . lactislactis KJM408KJM408 0.510.51 LactoLacto . . brevisbrevis KJM409KJM409 0.890.89 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJK410KJK410 1.391.39 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJK411KJK411 1.401.40 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJK412KJK412 1.501.50 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJK413KJK413 1.351.35 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJK414KJK414 1.401.40 LactoLacto . . brevisbrevis KJK415KJK415 0.820.82 LactoLacto . . bifermentansbifermentans KJK416KJK416 1.151.15 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJK417KJK417 1.501.50 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJK418KJK418 1.481.48 PedPed . . pentosaciuspentosacius KJP419KJP419 1.111.11 LactoLacto . . brevisbrevis KJP420KJP420 0.710.71 LeucoLeuco . . paramesenteroidesparamesenteroides KJP421KJP421 0.520.52 LactoLacto . . collinoidescollinoides KJP422KJP422 0.490.49 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJP423KJP423 1.501.50 LactoLacto . . brevisbrevis KJP424KJP424 0.510.51 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJP425KJP425 1.491.49 LeucoLeuco . . mesmes . . mesmes ././ dextdext KJP426KJP426 1.381.38 LactoLacto . . plantarumplantarum KJP427KJP427 1.301.30

따라서, SAM생성량은 Leu . mesenteroides subsp.. mesenteoides(또는 dextranicum) KSK417 균주가 1.54mM을 생성하여 가장 높았고 같은 종의 균주 들이 대부분의 김치에서 생성량이 많았다. Lactobacillus에서는 L. plantarum, L. bifermentans, L. brevis 등의 높았다(표 10-15).Thus, the amount of SAM produced is Leu . mesenteroides subsp. . Mesenteoides (or dextranicum ) KSK417 produced 1.54mM, which was the highest, and most of the same species were produced in most kimchi. In Lactobacillus, L. plantarum, L. bifermentans and L. brevis were high (Table 10-15).

[실시예]EXAMPLE

SAM 생성량이 높은 균주를 4균주씩 동시에 인공김치배지에 첨가하여 10℃에 10일간 정치배양하였고 HPLC로 분석하였다. 인공김치는 상기김치 조성표에 물을 김치 무게비에 2배량 넣어서 원 김치 포함하여 총 3배로 하였으며 염도를 2.5%로 재조정하였다. 이것을 워링블렌더 믹서로 갈고 4℃에서 1시간 진탕하여 원부재료 안에 있는 물질을 용출 시켰으며 저속 원심한 후에 상등액을 인공김치용 배양액으로 하였다. 접종 젖산균은 MRS broth에 2차 계대 배양한 후에 원심분리하였고 인공김치 배양액으로 재현탁하여 0.1%(v/v)되게끔 SAM 생성 우수균을 4 균주씩 접종하였다. 인공김치 배양액은 배양후에 100ml를 원심분리하여 젖산균체를 얻었으며 10ml, 1M formic acid를 처리하여 동결건조 한 후에 HPLC로 분석하였다. 그 결과 김치에서 분리한 젖산균 혼합 종균이 SAM을 1.7mM을 생성하여 가장 많았고 무접종구보다 1.84배 많았으며 Leuconostoc 혼합종균, Lactobacillus 혼합종균 순으로 높았다.Strains with high SAM production were added to artificial kimchi medium at the same time by 4 strains and left to culture at 10 ° C. for 10 days and analyzed by HPLC. Artificial kimchi was added to the kimchi composition table twice the amount of water in the kimchi weight ratio, including three times the total kimchi, and adjusted the salinity to 2.5%. This was ground with a blending mixer and shaken at 4 ° C. for 1 hour to elute the substances in the raw materials. The supernatant was used as an artificial kimchi culture medium after low speed centrifugation. Inoculation Lactobacillus was centrifuged after secondary passage in MRS broth and resuspended in artificial kimchi culture to inoculate 4 strains of SAM-producing bacteria to 0.1% (v / v). After the incubation, the artificial kimchi culture was centrifuged to obtain lactic acid bacteria, and 10ml, 1M formic acid was lyophilized and analyzed by HPLC. The result was a mixed inoculum of lactic acid bacteria isolated from Kimchi most common non-vaccinated guboda 1.84 times many of SAM to create a 1.7mM Leuconostoc It was mixed with seed, Lactobacillus mixed seed order.

표. 인공김치액에서 10일 배양시킨 젖산균체 내의 SAM 함량table. SAM Content in Lactic Acid Cells Cultured in Artificial Kimchi for 10 Days

처리구Treatment SAM 농도, mMSAM concentration, mM 무접종구Unoccupied sphere 0.940.94 Lactobacillus 분양균 mixture set1) Lactobacillus predator mixture set1) 1.211.21 Leuconostoc 분양균 mixture set2) Leuconostoc Predatory bacteria mixture set2) 1.501.50 김치 분리 젖산균 mixture set3)Kimchi isolated lactic acid bacteria mixture set3) 1.731.73

1) Lactobacillus 분양균 mixture set: Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047, Lactobacillus pentosus KFRI 481, L. curvatus KFRI 654, L. collinoides KFRI 11821) Lactobacillus predator mixture set: Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047, Lactobacillus pentosus KFRI 481, L. curvatus KFRI 654, L. collinoides KFRI 1182

2) Leuconostoc 분양균 mixture set: Leuconostoc mesenteroides subsp. mesenteroides KCTC 3100, Leu . mesenteroides subsp. dextranicum KCTC 3530, Leuconostoc gelidum KCTC 3527, Leuconostoc citreum KCTC 35262) Leuconostoc Breeding mixture mixture set: Leuconostoc mesenteroides subsp. mesenteroides KCTC 3100, Leu . mesenteroides subsp. dextranicum KCTC 3530, Leuconostoc gelidum KCTC 3527, Leuconostoc citreum KCTC 3526

3) 김치 분리 젖산균 mixture set(다양한 김치에서 SAM 생성량이 우수한 젖산균유래 혼합종균): 시판김치유래균 Leu . mesenteroides subsp.. mesenteoides(또는 dextranicum) KJM 401, 까나리액젓 첨가구 L.. plantarum KKM408, 5℃ 발효 멸치젓 첨가구 L.. bifermentans QMW327, 10℃ 발효 멸치젓 첨가구 L.. curvatus SKP313 3) Kimchi Isolation Lactic Acid Bacteria mixture set (Lactic acid bacteria-derived mixed species having excellent SAM production in various kimchi): Commercially available Kimchi-derived Leu . mesenteroides subsp. . mesenteoides (or dextranicum ) KJM 401, Canary fish sauce added L .. plantarum KKM408, 5 ℃ Fermented Anchovy Sauce L .. bifermentans QMW327, 10 ℃ Fermented Anchovy Sauce L .. curvatus SKP313

본 발명에 의해 발효식품내에 접종된 젖산균에 의하여 균체내의 SAM 생성량을 증가시킬 수 있었다.According to the present invention, the amount of SAM produced in the cells could be increased by the lactic acid bacteria inoculated into the fermented food.

Claims (2)

발효식품에서, Lactobacillus , Leuconostoc 속 및 김치 젖산균을 사용하여 SAM 생성량을 증가시키는 방법In fermented foods, Lactobacillus , Leuconostoc How to increase SAM production using genus and kimchi lactic acid bacteria 제 1항에 있어서 균주분양기관 유래 Lactobacillus속 젖산균은 Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus pentosus, L. curvatus, L. collinoides, 균주분양기관 유래 Leuconostoc 속 젖산균은 Leuconostoc mesenteroides subsp. mesenteroides, Leu . mesenteroides subsp. dextranicum, Leuconostoc gelidum, Leuconostoc citreum, 김치 유래 젖산균은 Leu. mesenteroides subsp.. mesenteoides(또는 dextranicum) KJM 401, 까나리액젓 첨가구 L.. plantarum KKM408, 5℃ 발효 멸치젓 첨가구 L.. bifermentans QMW327, 10℃ 발효 멸치젓 첨가구 L.. curvatus SKP313으로 하는 방법According to claim 1, Lactobacillus genus derived from the strain distribution organ Lactic acid bacteria are Lactobacillus delbrueckii subsp. delbrueckii , Lactobacillus pentosus , L. curvatus , L. collinoides , Leuconostoc from strain culture organ The genus Lactobacillus is Leuconostoc mesenteroides subsp. mesenteroides , Leu . mesenteroides subsp. dextranicum , Leuconostoc gelidum , Leuconostoc citreum , kimchi-derived lactic acid bacteria were Leu. mesenteroides subsp. . mesenteoides (or dextranicum ) KJM 401, Canary fish sauce added L .. plantarum KKM408, 5 ℃ Fermented Anchovy Sauce L .. bifermentans QMW327, 10 ℃ Fermented Anchovy Sauce L .. curvatus How to do it with SKP313
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KR100942290B1 (en) * 2007-10-25 2010-02-16 두두원발효(주) Anti hypochondria composition with soy yogurt fermented by kimchi lactic acid bacteria
WO2011040820A1 (en) * 2009-09-30 2011-04-07 Fjell & Fjord Mat As Lactic acid bacteria suitable for producing partly fermented meat and a process for producing partly fermented meat by establishing conditions suitable for the proliferation of such lactic acid bacteria
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KR100942290B1 (en) * 2007-10-25 2010-02-16 두두원발효(주) Anti hypochondria composition with soy yogurt fermented by kimchi lactic acid bacteria
WO2011040820A1 (en) * 2009-09-30 2011-04-07 Fjell & Fjord Mat As Lactic acid bacteria suitable for producing partly fermented meat and a process for producing partly fermented meat by establishing conditions suitable for the proliferation of such lactic acid bacteria
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KR101495609B1 (en) * 2015-01-23 2015-02-27 한국식품연구원 Bacillus amyloliquefaciens c4-1 from fermented soybeans and mass production method of s-adenosyl-l-methionine using the same
CN108902600A (en) * 2018-07-02 2018-11-30 东莞市农业科学研究中心 Application of the raw lactic acid bacteria in preparation low-sugar healthy type fermented juice in lichee
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