KR20090036343A - Method for using high osmotic pressure tolerant strain as natural flavor - Google Patents

Abstract

A method for using salt tolerant strains belonging to the genus Lactobacillus as a natural food additive is provided to improve flavor of food and prevent side effects and pathological symptoms caused by existing artificial food additives. A method for using lactic acid bacteria belonging to the genus Lactobacillus comprises a steps of adding salt tolerant lactobacillus with glutaminase activity of 40U/mg or greater into a process of producing food. The food can be fermented soy products, salt-fermented fishes or slices of radish or cucumber dried and seasoned with soy. The fermented soy products are composed of soy sauce, red pepper paste and soy bean paste. The lactic acid bacteria belonging to the genus Lactobacillus indicates salt tolerant strains which can be cultivated in a culture medium having more than 1.3M of NaCl. The lactic acid bacteria belonging to the genus Lactobacillus is selected from the group consisting of Lactobacillus plantarum KLB13 strain, Lactobacillus crispatus KLB21 strain and Lactobacillus plantarum KLB96 strain.

Description

Method for using high osmotic pressure tolerant strain as natural flavor}

The present invention relates to a method for improving the flavor of food using a salt tolerant strain belonging to the Lactobacillus genus Lactobacillus as a natural food additive. It relates to a method for improving the flavor of food comprising the step of adding to the process.

Currently, MSG (monosodium glutamate), a chemical seasoning, is widely used as a food additive, and its consumption is steadily increasing. Glutamine exists as a part of protein in natural foods such as mushrooms, meat, seaweed, and tomatoes, and no side effects or pathological symptoms occur when glutamine is consumed in natural foods.However, when chemically synthesized MSG is used as a food additive Sometimes toxic (Tiziana P et. al . , Food Chemistry 104 (4): 1712-1717, 2007). And by overingesting MSG, Chinese Restaurant Syndrome, cancer's association with cancer (which can turn into carcinogens at high temperatures) and asthma in people sensitive to MSG Has been reported. This phenomenon has emerged due to the increasing use of chemical seasonings in westernized diets and less natural foods that are important for nutrition.

Therefore, recently, interest in natural food additives that benefit human health as a food additive or ingredient has emerged. With the westernization of diet, it is revealed that the main cause of various adult diseases is in the diet, and research is being conducted to find functional substances that improve the physiological functions of the human body from living organisms (animals, plants, microorganisms) and enzymes. Among them, glutaminase enzyme, which is known as a commercially important enzyme that can enhance the taste of food, is a representative example.

Glutaminase acts as a catalyst for the deamination of L-glutamine into L-glutamate and has a taste enhancing effect when added to foods (Hodson & Linden,Physiology & Behavior 89 (5): 711-717, 2006), generally known as important enzymes that provide taste to fermented foods such as soy. The sodium salt component of glutamate serves to taste when added to food, and is contained not only in yeast or mold but also in microorganisms including bacteria, and is widely used as an additive in fermented foods (Naohisa Met al.,J. Bioscience & Bioengineering, 2005). Glutaminase, which plays the biggest role in the production of glutamate, is generally stable to temperature and heat, and has high salt resistance, which can withstand environmental changes in food processing (Lapufade Pet al .,Appl Environ Microbiol 64: 2485-2489, 1998) as food additives. Many enzymes are involved in the metabolism of glutamine, of which glutamines play the largest role in the production of glutamate.

Lactobacillus genus Lactobacillus inhabiting normal flora of human oral, digestive and urogenital systems spp.) produces lactic acid to acidify the pH to neutralize pathogenicity, and bacteriocin, an antibiotic produced by Lactobacillus lactic acid bacteria, inhibits the growth of various pathogenic bacteria (Goossens D et. al . , Dig Dis Sci 37: 44-50, 2005; Hiller sl et al . , Clin Infect Dis 16: S 273-281, 1991; Karine V et al . , J Bacteriol 70: 2057-2064, 2002; Ouwehand AC et al . , Antonie van Leeuvenhoek 82: 279-289, 2002). Lactic acid bacteria of the genus Lactobacillus having such characteristics have been studied as probiotics used as dietary treatments and formal medicines for humans and animals (Talarico TL et. al . , Antimicrob Agents Chemother 32: 1854-1858, 1988; Wolf BW et al. , Food Chem Toxicol 36: 1085-1094, 1998).

Representative examples of probiotic strains, Lactobacillus Planta Room ( Lactobacillus plantarum), Lactobacillus Ecija FIG filler's (Lactobacillus acidophilus ), Lactobacillus Helveticus (Lactobacillus helveticus ), Lactobacillus Bulgari ( Lactobacillus) bulgaricus ), Lactobacillus Ramno Seuss (Lactobacillus rhamnosus), and Lactobacillus del Brewer ekiyi (Lactobacillus Some species , such as delbrueckii ) , have been studied to be resistant to salts and to high thermal stability (Erwin G et al. , J Bacteriol 180: 4718-4723, 1998; Jaya P et. al . , Appl Envir Microbiol 69: 917-925, 2003). The lactobacillus genus Lactobacillus is used as a natural additive in a variety of foods, as well as animal feed, manure, milk and dairy products, providing important effects on food stability, viscosity and dispersibility, and important for chewing when ingesting animal / vegetable foods. Play a role. Among them, especially Lactobacillus The dairy industry using Bulgari is widely used.

In order to produce glutamate derived from microorganisms to replace MSG, the present inventors screened strains showing saline and high glutamine activity from Lactobacillus sp. Lactobacillus genus, which is widely known and used as probiotics, The present invention was completed by measuring stability.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing a food product using lactobacillus species, which is a probiotic that is salt-tolerant and has high glutamine activity in producing glutamate in food, as a natural food additive.

In order to achieve the above object, the present invention provides a method for improving the flavor of food comprising the step of adding lactic acid bacteria of the genus Lactobacillus salt-resistant and glutamine activity more than 40 U / mg.

The present invention is salt tolerant and glue Tommy Jimenez activity is more than 40 U / ㎎ Lactobacillus genus Lactobacillus is Lactobacillus Planta room KLB13 strain (Accession Number: KCTC 11185BP) is provided.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for improving the flavor of food comprising the step of adding lactobacillus sp. Lactobacillus which is salt tolerant and glutamine activity is 40 U / mg or more in the food manufacturing process.

The food is a high salt food, and the high salt food includes jangjang, lactose and pickles. In addition, the soy sauce includes soy sauce, red pepper paste and miso.

The lactobacillus genus Lactobacillus is isolated from the vagina of healthy Korean women and is salt tolerant, and glutamine of the species exhibits high activity. The Lactobacillus genus Lactobacillus is a salt tolerant strain that can be grown in a medium containing NaCl at 1.3M or more, and has a high glutamine activity of 40 U / mg or more. The salt resistant strains of 1.3M or more include strains of KLB13, KLB14, KLB19, KLB20, KLB21, KLB30, KLB83, KLB95, and KLB96 (see Table 1). In addition, strains having high glutamine activity of 40 U / mg or more include strains of KLB1, KLB3, KLB6, KLB13, KLB21, KLB33, KLB39, KLB70 and KLB96 (see Table 2). In addition, strains of more than 1.3M salt-resistant strain and high glutamine activity of 40 U / mg or more include the strains of KLB13, KLB21 and KLB96 (see Figure 3).

Strains of KLB13 and KLB96 have been identified as Lactobacillus Planta Room (Lactobacillus plantarum), KLB21 was identified as Lactobacillus Creative Spa tooth (Lactobacillus crispatus) (see Fig. 4). Lactobacillus Plantarum is isolated from plants, widely used in Korean fermented foods such as kimchi and widely certified as a variety of food additives, the Lactobacillus Planta Room KLB13 (hereinafter KLB13; Accession No .: KCTC 11185BP) and Lactobacillus Flags that lanthanide room KLB96 (hereinafter, KLB96) of the strains can be used in addition to the food in a suitable amount, an appropriate method is to be granted.

The optimal NaCl concentration of glutaminases of the strains of KLB13 and KLB96 is 5% NaCl (see FIG. 5). In addition, the optimum temperature of glutamine activity of the KLB13 strain is 50 ℃, the optimum temperature of glutamine activity of the KLB96 strain is 40 to 50 ℃ (see Figure 6). The KLB13 strain exhibited at least 70% glutamine activity stability even at 60 ° C., and the KLB96 strain exhibited at least 70% glutamine activity stability up to 50 ° C. (see FIG. 7). In addition, the optimal pH of glutamine of KLB13 and KLB96 strains is pH 7. (See FIG. 8). Both KLB13 and KLB96 strains show high stability over a wide range of pH 5-9 (see FIG. 9).

KLB13 and KLB96 strains of the present invention, namely Lactobacillus Plantarum Glutaminase Properties from Other Microorganisms ( Lactobacillus rhamnosus , Aspergillus oryzae , Micrococcus luteus ) were compared with those of glutamine. Lactobacillus containing KLB13 and KLB96 strains at 3M NaCl, the salt concentration during soybean fermentation The glutamine of spp. maintained higher activity than that of other microorganisms. Aspergillus for optimum reaction temperature Glutaminase of strains excluding oryzae (30 ° C.) showed optimal activity at 40-50 ° C. Also, Lactobacillus spp. The optimal pH of the derived glutamine was pH 7.0, whereas the glutamine of the remaining microorganisms showed the highest activity at basic pH. The KLB13 and KLB96 strains showed stability at a wider range of pH than other strains (see Table 3).

The present invention is salt tolerant and glue Tommy Jimenez activity is more than 40 U / ㎎ Lactobacillus genus Lactobacillus is Lactobacillus Planta room KLB13 strain (Accession Number: KCTC 11185BP) is provided.

The optimal NaCl concentration of glutamine of the KLB13 strain (Accession No .: KCTC 11185BP) is 5% NaCl (see FIG. 5), and the optimum temperature of glutamine activity is 50 ° C. (see FIG. 6). In addition, the KLB13 strain exhibited at least 70% glutamine activity stability even at 60 ° C (see FIG. 7), and the optimal pH of glutamine was pH 7 (see FIG. 8). In addition, the KLB13 strain shows high stability over a wide range of pH 5-9 (see Figure 9).

The method of producing glutamate from glutamine using the salt-resistant Lactobacillus sp. Lactic acid bacteria of the present invention as a natural food additive can avoid side effects and pathological symptoms caused by existing artificial food additives.

Hereinafter, the present invention will be described in detail by Examples and Comparative Examples.

However, the following Examples and Comparative Examples are merely illustrative of the present invention, the contents of the present invention is not limited to the following Examples and Comparative Examples.

< Example  1> Flameproof Strain Screening

<1-1> Strains and Culture Conditions

The strains used in this study were tested on Lactobacillus spp. Isolated from the vagina of Korean women.

After streaking on the Lactobacillus selection medium, the Rogosa agar plate, to separate the lactic acid bacteria from the vaginal smear, the plates are placed in a candle jar or anaerobic chamber at 37 ° C for 24 to 48 hours. Incubated immediately at. Several single streaks were obtained on Logo agar plates to obtain a single colony. Each sample was randomly assigned a code number (KLB), and then proved to be a lactic acid bacterium by Gram-staining, catalase test, and microscopic observation.

The lactic acid bacteria isolated by the above method was added to MRS medium (20 g of glucose, 10 g of peptone No. 3, 10 g of beef extract, 10 g of yeast extract, 5 g of sodium acetate, 2 g of ammonium citrate, K ₂ HPO _4). 2 g, Tween 80 1 g, FeSO ₄ 7H ₂ O 35 mg, MgSO ₄ 575 mg, MnSO ₄ · 7H ₂ O 120 mg) was used to incubate for 12 hours at 37 ℃ anaerobic conditions.

<1-2> salinity stress MIC  Experiment

A high flame resistant strain was screened against Lactobacillus spp. Cultured by the method of Example 1-1.

Pour the 1.5% agar MRS medium containing 3M NaCl in liquid state while tilting the Petri dish, harden it, level the Petri dish, and then inject 0.7% agar MRS medium inoculated with 2% Lactobacillus spp. Pour over and harden. After incubation for 24 hours in a 37 ℃ incubator, the length (A) of the total petri dishes and the length of the microorganisms (B) was measured (Fig. 2) to calculate the flame resistance of each strain by the equation (1).

As a result, it was confirmed that various salt resistance was shown from 0.5M to 1.5M, and nine strains of highly saltproof KLB13, KLB14, KLB19, KLB20, KLB21, KLB30, KLB83, KLB95, and KLB96 were calculated to have a calculated value of 1.3M or more. Were selected (Table 1).

< Example  2> Glutamine  Active measurement

Glutaminase activity of a total of 64 strains of 107 strains of Lactobacillus sp. Lactobacillus of the present invention including 9 strains of saline tolerant strains selected by the method of Example 1 was measured.

As illustrated in FIG. 1, glutamine is deamined to glutamate by glutamine, and glutamate is converted into 2-oxoglutaric acid and NADH by coenzyme NAD ⁺ and glutamate dehydrogenase (GLDH). The change from NAD ⁺ to NADH in the process can be determined spectroscopically. In other words, NADH has an absorption maximum in light having a wavelength of 340 nm. Glutamate dehydrogenase is a dehydrogenase that catalyzes the reaction of glutamate to be oxidized and hydrolyzed to produce 2-oxoglutaric acid and ammonia. It is the only dehydrogenase that requires pyridine nucleotides in the reaction (Kleerebezem M). et al . , Proc Natl Acad Sci USA 100: 1990-1995, 2003; Makarova K et al . , Proc Natl Acad Sci USA 103: 15611-15616, 2006). The activity of glutamine was indirectly measured by measuring the activity of glutamate dehydrogenase.

<2-1> Sample Preparation

5 mL of cell cultures which were incubated in anaerobic conditions at 37 ° C. for 12 hours using MRS medium were centrifuged at 13,000 rpm, and then washed with PBS buffer. After centrifugation again, the supernatant was removed, suspended in 12 mL of 0.75M saline, and ampicillin was added at 20%, and the cells were disrupted with a sonicator for 2 minutes with a pulse of 10 seconds. Cell disruption process was performed on ice.

<2-2> Glutamine  Active measurement

After equilibrating the L-glutamine solution and the acetate buffer for 5 minutes at 37 ° C, 0.2 mL of the sample prepared by the method of Example 2-1 was added and reacted again at 37 ° C for 10 minutes. The reaction was stopped with 0.75N perchloric acid solution and neutralized with 1.5N sodium acetate. After centrifugation at 8,000 rpm for 5 minutes, 50 μl of supernatant was taken and 0.25M hydroxyllamine buffer (pH 8.0, 20mM EDTA), 10mM NAD ⁺ solution, ddH ₂ O and 770 U / ml GLDH (Sigma- Aldrich, USA) was added to the mixture. After reacting for 30 minutes at 37 ℃ absorbance was measured at a wavelength of 340 nm. Volume activity (U / ml) was calculated by Equation 2. A _sample means the absorbance measured by the method, A ₀ means the absorbance of the control measured by changing the order of the sample and the perchloric acid in the method.

Protein amount was determined by Bradford method to calculate mass activity (U / mg). Mass activity (U / mg) was calculated by Equation 3. C means the content of glutamine (mg / ml) in the sample.

As a result, a total of 43 strains showed glutamine activity, and 9 strains of KLB1, KLB3, KLB6, KLB13, KLB21, KLB33, KLB39, KLB70, and KLB96 having high activity were selected (Table 2).

In addition, three strains of KLB13, KLB21, and KLB96, which had high salt resistance and glutamine activity, were selected by comparing the results with those of Example 1 (FIG. 3).

<2-3> Strain Identification

KLB13, KLB21 and KLB96 strains selected by the method of Example 2-2 were identified using RFLP (restriction fragment length polymorphism).

For each strain, using a forward primer (SEQ ID NO: CCCAAGCTTAGAGTTTGATCCTGGCTCAG) and a reverse primer (SEQ ID NO: 2: ACGCGTCGACAAGGAGGTGATCCAGCC), total denaturation: 55 min at 94 ° C, 35 repetitions (denaturation: 1 min at 94 ° C, annealing 56) 30 sec at ℃, height: 72 ℃ in 2 min.) final height: after performing the 16S PCR at 72 ℃ under the conditions of 5 minutes enzyme the PCR reaction products several types of limitation (Alu I, Hae III, Hinf I, Msp I, Cfo I; Roche, Switzerland). Electrophoresis confirmed the pattern cut by the restriction enzymes, and used for RFLP analysis [NTSYS-pc (numerical taxonomy system of multivariate statustical programs); Applied Biostatistics Inc, USA] was used to group by similar pattern.

As a result, the strains KLB13 and KLB96 were Lactobacillus. plantarum was identified as KLB21 Lactobacillus It was identified as crispatus (FIG. 4). In addition, Lactobacillus as a result of analyzing the 16s rDNA sequence (SEQ ID NO: 3) of the KLB13 strain It was identified as plantarum .

< Example  3> KLB13 and KLB96 strains Glutamine  Optimal active conditions

<3-1> NaCl  According to concentration Glutamine  Optimal active conditions

In measuring glutamine activity of KLB13 and KLB96 strains by the method of Example 2-2, after equilibrating the L-glutamine solution and the acetate buffer, 0.2 ml of the sample prepared by the method of Example 2-1 was added. NaCl concentrations were set to 0, 5, 10, 15, 20, and 25, respectively. After reacting at 37 ° C. for 10 minutes, a sample in which NaCl concentration was changed and a sample to which perchloric acid was first added to stop the reaction to glutamine were measured at absorbance 625 nm. Volumetric activity (U / ml) and mass activity (U / mg) were calculated by the equations (2) and (3).

As a result, both KLB13 and KLB96 strains had the highest glutamine activity at 5% NaCl, and KLB96 strain had a greater reduction than KLB13 strain in reducing glutamine activity as NaCl concentration increased from 10 to 25% ( 5).

<3-2> according to the reaction temperature Glutamine  Optimal active conditions

In measuring glutamine activity of KLB13 and KLB96 strains by the method of Example 2-2, after equilibrating the L-glutamine solution and the acetate buffer, 0.2 ml of the sample prepared by the method of Example 2-1 was added. 10 minutes at 20, 30, 40, 50, 60 and 70 ℃. The samples reacted at each temperature and the samples to which perchloric acid was first added to stop the reaction to glutamine were measured at absorbance 625 nm, respectively. Volumetric activity (U / ml) and mass activity (U / mg) were calculated by the equations (2) and (3).

As a result, the KLB13 strain had the highest glutamine activity at 50 ° C., and the KLB96 strain had the highest activity at 40 ° C., but showed similar levels of high activity at 50 ° C. (FIG. 6).

In addition, the KLB13 strain showed more than 70% glutamine activity stability even at 60 ℃, KLB96 strain showed similar activity stability to the KLB13 strain up to 40 ℃, the activity stability was reduced to 50% at 60 ℃ (Fig. 7 ).

<3-3> pH In accordance Glutamine  Optimal active conditions

In measuring the glutamine activity of the KLB13 and KLB96 strains by the method of Example 2-2, after equilibrating the L-glutamine solution and the acetate buffer, 0.2 ml of the sample prepared by the method of Example 2-1 was added thereto. , PH of each sample was corrected to 3, 5, 7, 9 and 11. The buffer solution used was 0.1M citric acid (ctric acid) to calibrate to pH 3 and pH 5, Tris-HCl was used to calibrate to pH 9 and 11. To calibrate to pH 7, it was calibrated with Tris-HCl buffer and 1N NaOH.

Then, after reacting for 10 minutes at 37 ℃, each sample was added at the absorbance of 625 nm, the sample for each pH and the perchloric acid to first stop the reaction to glutamine. Volumetric activity (U / ml) and mass activity (U / mg) were calculated by the equations (2) and (3).

As a result, both KLB13 and KLB96 strains had the highest glutamine activity at pH 7, and showed higher activity at higher pH than low pH. In addition, the KLB13 strain showed higher activity than the KLB96 strain according to pH condition changes (FIG. 8).

In addition, both KLB13 and KLB96 strains showed high stability in a wide range of pH 5 to 9, and activity was maintained at a high pH (pH 11) at about 50%, while activity was lost at low pH (pH 3). (FIG. 9).

< Comparative example > Glutamine  Property comparison

KLB13 and KLB96 strains of the present invention, namely Lactobacillus The characteristics of glutamine in plantarum were compared with those of other microorganisms.

Aspergillus oryzae (Naohisa MK et al . , J. Bioscience & Bioengineering , 100: 576-578, 2005) and Micrococcus luteus (Naohisa MK et al . , J. Bioscience & Bioengineering , 100: 576-578, 2005) and Lactobacillus rhamnosus (Alexandra WZ et al . , J Mol Three strains of Catal 32: 862-867, 2002) were selected to compare substrate, flame resistance, optimal temperature, optimal pH and pH stability.

As a result, Lactobacillus at 3M NaCl, the salt concentration during fermentation Glutaminase of spp. was found to maintain higher activity than other microorganism-based glutamines. Aspergillus for optimum reaction temperature Glutaminase of strains excluding oryzae (30 ° C.) showed optimal activity at 40-50 ° C. In addition, Lactobacillu spp. The optimal pH of the derived glutamine was pH 7.0, whereas the glutamine of the remaining microorganisms showed the highest activity at basic pH. Two strains selected by the present invention showed stability at a wider range of pH than other strains (Table 3).

1 is a diagram showing a glutamine metabolism process and a reaction of a major enzyme.

Figure 2 is a diagram showing a method for measuring flame resistance using a slope medium.

Figure 3 is a diagram comparing the glutamine activity of the salt tolerant strains of the present invention.

4 is a diagram showing the results of identification of KBL 13 strain and KLB96 strain using Restriction fragment length polymorphism (RFLP).

5 is a diagram showing glutamine activity according to NaCl concentration.

6 is a diagram showing the glutamine activity according to the temperature.

7 is a diagram illustrating glutamine stability with temperature.

8 is a diagram showing the optimum glutamine activity according to pH.

9 is a diagram showing glutamine stability according to pH.

<110> INHA-INDUSTRY PARTNERSHIP INSTITUTE <120> Method for using high osmotic pressure tolerant strain as natural          flavor <130> 7P-08-41 <160> 3 <170> KopatentIn 1.71 <210> 1 <211> 29 <212> DNA <213> Artificial Sequence <220> <223> 16s PCR Forward primer <400> 1 cccaagctta gagtttgatc ctggctcag 29 <210> 2 <211> 27 <212> DNA <213> Artificial Sequence <220> <223> 16s PCR Reverse primer <400> 2 acgcgtcgac aaggaggtga tccagcc 27 <210> 3 <211> 1250 <212> DNA <213> Artificial Sequence <220> <223> 16S rDNA of Lactobacillus sp. KLB 213 sequeces <400> 3 cgcgttggga gctctcccat atggtcgacc tgcaggcggc cgcgaattca ctagtgattc 60 ccaagcttag agtttgatcc tggctcagga cgaacgctgg cggcgtgcct aatacatgca 120 agtcgaacga actctggtat tgattggtgc ttgcatcatg atttacattt gagtgagtgg 180 cgaactggtg agtaacacgt gggaaacctg cccagaagcg ggggataaca cctggaaaca 240 gatgctaata ccgcataaca acttggaccg catggtccga gcttgaaaga tggcttcggc 300 tatcactttt ggatggtccc gcggcgtatt agctagatgg tggggtaatg gctcaccatg 360 gcaatgatac gtagccgacc tgagagggta atcggccaca ttgggactga gacacggccc 420 aaactcctac gggaggcagc agtagggaat cttccacagt ggacgaaagt ctgatggagc 480 aacgccgcgt gagtggagaa gggtttcggc tcgtaaaact ctgttgttaa agaagaacat 540 atctgagagt aactgttcag gtattgacgg tatttaacca gaaagccacg gctaactaca 600 agcattccgc ctggggagta cgcccgcaag gctgaaactc aaaggaattg acgggggccc 660 gcacaagcgg tggagcatgt ggtttaattc gaagctacgc gaagaacctt accaggtctt 720 gacatactat gcaaatctaa gagattagac gttcccttcg gggacatgga tacaggtggt 780 gcatggttgt cgtcagctcg tgtcgtgaga tgttgggtta agtcccgcaa cgagcgcaac 840 ccttattatc agttgccagc attaagttgg gcactctggt gagactgccg gtgacaaacc 900 ggaggaaggt ggggatgacg tcaatcatca tgccccttat gacctgggct acacacgtgc 960 tacaatggat ggtacaacga gttgcgaact cgcgagagta agctaatctc ttaaagccat 1020 tctcagttcg gattgtaggc tgcaactccc tacatgaagt cggaatcgct agtaatcgcg 1080 gatcagcatg ccgcggtgaa tacgttcccg ggccttgtac acaccgcccg tcacaccatg 1140 agagtttgta acacccaaag tcggtggggt aaccttttag gaaccagccg cctaaggtgg 1200 gacagatgat tagggtgaag tcgtaacaag gtagccgtag gagaacctgc 1250  

Claims (11)

A method for improving the flavor of food, comprising the step of adding lactobacillus sp. Which is salt tolerant and has glutamine activity of 40 U / mg or more in the food manufacturing process. The method for improving flavor of a food according to claim 1, wherein the food is a high salt food. The method for improving flavor of a food according to claim 2, wherein the high salt food is composed of jang, lactose and pickles. 4. The method of claim 3, wherein the soy sauce comprises soy sauce, red pepper paste, and miso. The method of claim 1, wherein the Lactobacillus genus lactic acid bacteria are salt-resistant strains that can be grown in a medium containing NaCl at 1.3 M or more. According to claim 1, Lactobacillus genus Lactobacillus is Lactobacillus Planta room KLB13 strain (Accession No .: KCTC 11185BP), Lactobacillus Cri Spa tooth KLB21 strain and Lactobacillus Basil Russ Planta room way enhance the flavor of the food, characterized in that is selected from the group consisting of KLB96 strain. The method of claim 6, wherein Lactobacillus Glutaminase activity of the plantarum KLB13 strain is NaCl concentration of 0 to 15%, temperature is 30 to 60 ℃ and pH is maintained at 5 to 9, characterized in that the method for improving the flavor of food. The method of claim 6, wherein Lactobacillus Optimal activity conditions of glutamine of the plantarum KLB13 strain is NaCl concentration of 5%, temperature is 50 ℃ and pH is a method of improving the flavor of food. The method of claim 6, wherein Lactobacillus Glutaminase activity of the plantarum KLB96 strain is NaCl concentration of 0 to 10%, temperature is 30 to 50 ℃ and pH is maintained at 5 to 9, characterized in that the method for improving the flavor of food. The method of claim 6, wherein Lactobacillus Optimal activity conditions of glutamine of the plantarum KLB96 strain is NaCl concentration of 5%, temperature is 40 to 50 ℃ and pH is a method of improving the flavor of food. Salt Tolerance and glue Tommy Jimenez activity is more than 40 U / ㎎ Lactobacillus genus Lactobacillus is Lactobacillus Planta room KLB13 strain (accession number: KCTC 11185BP).

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