KR20120098344A - Rice cake icluding kimchi lactobacillus and method thereof - Google Patents

Abstract

PURPOSE: Rice cake including lactobacillus and a producing method thereof are provided to improve the storage property of the rice cake by injecting Weissella koreensis or Weissella kimchii into rice powder before producing the rice cake. CONSTITUTION: Rice cake contains rice powder fermented with Weissella koreensis HO20 or Weissella kimchii HO22. A producing method of the rice cake comprises a step of injecting the Weissella koreensis or Weissella kimchi to the rice powder for preventing the generation of fungi in the rice powder. The obtained rice cake have the controlling effect on the fungus generation.

Description

Rice cake containing kimchi lactic acid bacteria and its manufacturing method {Rice cake icluding kimchi lactobacillus and method

The present invention is a kimchi lactic acid bacterium Visella Corensis ( Weissella Koreensis ) or Weissella kimchii ( Weissella kimchii ) relates to a method for producing a rice food with improved shelf life comprising the step of inoculating rice flour.

Kimchi is a well-known fermented food in the world, and lactic acid bacteria involved in fermentation of kimchi have been studied for excellent functionality such as antibacterial and antiviral properties, but basic research using kimchi lactic acid bacteria is still inadequate. Kimchi lactic acid bacteria can be separated into Lactobacillus lactic acid bacteria, Leuconostoc genus and Weissella genus lactic acid bacteria which are commonly used to make fermented dairy products. Among them, the genus Leuconostoc and Weissella are found in many plant fermented foods, especially Weissella. koreensis or Leuconostoc citreum is known as a dominant species that determines the taste of kimchi. These kimchi lactobacillus has been proven to be a kimchi starter or anti-AI to increase the taste and flavor of kimchi, and the research is ongoing. Nevertheless, research on incorporating food is insufficient.

On the other hand, Tteok is Korea's own traditional food, which has been used as a holiday food, souvenir food, and ritual food, and has become an essential food to replace rice. When it is stored at room temperature or low temperature, the rice cake hardens and loses its taste after one day. This is because the texture and taste of the starch are degraded. Starch aging is caused by the heating of starch molecules. When the temperature falls, it means to return to the insoluble crystalline state, which may be partially explained by the fact that amylose is rearranged regularly and hydrogen bonds are connected to molecules to form large bonds. When gelatinized starch is aged, it is influenced by various factors such as the type of starch, the ratio of amylose and amylopectin in the starch, molecular size, temperature, pH and water content and added substances. Hardening due to aging of the starch during storage can be said to be the biggest problem in rice cakes. Disadvantages that lead to rapid freezing result in deterioration of quality and can be a major limitation in industrializing products. Therefore, research to delay the aging of rice cakes can be called an important task.

Accordingly, the present inventors have tried to develop a new fermented food using the spawn of kimchi lactic acid bacteria, as a result of the production of rice cakes with fermented rice flour prepared using W. kimchii (W. cibaria ) and W. koreensis , It was confirmed that the occurrence can be suppressed and increase the shelf life of the rice cake was completed the present invention.

The present invention is a kimchi lactic acid bacterium Visella Corensis ( Weissella Koreensis ) or Weissella kimchii ( Weissella kimchii ) provides a method for producing a shelf-life rice food comprising the step of inoculating rice flour.

In order to achieve the above object, the present invention is a kimchi lactic acid bacterium Visella Corensis ( Weissella Koreensis ) or Weissella kimchii ( Weissella kimchii ) provides a method for producing a shelf-life rice food comprising the step of inoculating rice flour.

The present invention is also a kimchi lactic acid bacteria, Bisella Corensis ( Weissella Koreensis ) or Weissella kimchii ( Weissella kimchii ) provides a method for producing a fermented rice cake is suppressed the production of mold comprising the step of inoculating rice flour, the mold is enicillium crustosum , Neurospora sp . And Cladosporium sp . It may be selected from the group consisting of.

The present invention is also a kimchi lactic acid bacteria, Bisella Corensis ( Weissella Koreensis ) or Weissella kimchii ( Weissella kimchii ) provides a method for producing a fermented rice cake is maintained in hardness comprising the step of inoculating rice flour.

The present invention is also a kimchi lactic acid bacteria, Bisella Corensis ( Weissella The present invention provides foods with improved shelf life including rice flour fermented with koreensis ) or Weissella kimchii , in particular fermented rice cakes with reduced mold production and fermented rice cakes with hardness.

In the present invention, fermented rice powder is prepared using W. kimchii and W. koreensis separated from kimchi, and the texture of rice cake prepared using fermented rice powder is observed, and the effect of lactic acid bacteria on the shelf life of rice cake is antifungal and textured. The change was confirmed. As a result of sensory evaluation of the prepared rice cakes, the acidic acid produced by fermenting lactic acid bacteria felt sour aroma and taste, but since the fermentation is stopped at pH 5.0, the difference in taste is not large and it is kept soft over time. It confirmed that it has a positive effect.

As used herein, the term "storability" means a property that does not spoil even after long storage.

In the present invention, W. cibaria is another name of W. kimchii Weissella kimchii HO22 Weissella cibaria Also called HO22.

Fermented rice cake prepared using the kimchi lactic acid bacteria W. kimchii and W. koreensis according to the present invention has the effect of inhibiting the production of mold involved in the decay of the rice cake and maintaining the hardness to improve the shelf life of the rice cake.

1 is a graph showing the pH change with time of fermented rice flour.
2 is a graph showing the change in acidity with time of fermented rice flour.
Figure 3 shows the amount of EPS (exopolysaccharides) measured in fermented rice flour.
4 is Neurospora sp . In control medium (MRS broth). It shows the inhibitory effect.
Figure 5 Neurospora in control rice flour and fermented rice flour sp . It shows the inhibitory effect.
Figure 6 Cladosporium in control medium (MRS broth) sp . It shows the inhibitory effect.
Figure 7 Cladosporium in control rice flour and fermented rice flour sp . It shows the inhibitory effect.
8 is Penicillium in control medium (MRS broth) It shows the inhibitory effect of crustosum .
9 is Penicillium in control rice flour and fermented rice flour It shows the inhibitory effect of crustosum .

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Culture of strain

1-1: lactic acid bacteria culture

The strain used in the experiment was Weissella kimchii HO22 ( ( Weissella cibaria HO22) and Weissella koreensis HO20, which were used for separation and identification from Kimchi directly from Inha University. Weissella In order to separate kimchii HO22, kimchi (pH 3.86, total acidity 0.92%) manufactured by CJ Co., Ltd. was purchased, and the lactic acid bacteria present in kimchi, which had almost finished kimchi fermentation, were grown in MRS medium. Amplified 16S rDNA using primers specific in bisella, cleaved using MnlI, MseI and BceI restriction enzymes and analyzed by restriction enzyme pattern analysis (Jang et al, 2002. FEMS Microbiology Letters 212: 29-). 34). Weissella Kimchii was identified, named and stored (Kim Bong-jun, 2003, Ph.D. dissertation). 16S rDNA sequencing revealed that all Weissella sequences of 1,452 DNA bases were sequenced. 100% match with the 16S rDNA sequence of cibaria was confirmed, Weissela cibaria is Weissella It is used as another name for kimchii (Ennahar & Cai, 2004, Int J SystEvol Microbiol 54: 463-465).

W. kimchii and W. koreensis were inoculated 1% in 10 ml of MRS (difco MRS Broth, Becton, Dickinson and Co., Sparks, USA) liquid medium and activated twice in a 25 ° C thermostat. And 18 hours of incubation were used. For spore germination test, W. koreensis and W. kimchii cultures were used after centrifugation (8000g, 4 ℃, 10min) to separate supernatant.

1-2: mold culture

Penicillium Identified from Rice Cakes at Inha University crustosum , Neurospora sp . , Cladosporium sp . Three types were used in this experiment. To isolate the fungus, mix 100 g rice flour, 10 g sugar, 1 g salt, and 20 ml tap water, cool the steamed snow white at room temperature for 20 minutes, wrap it, make 10 holes, and store at room temperature until mold grows. It was. Rice flour was prepared in the laboratory using a roll mill. The isolated fungus was purely separated by passage 3 times in PDA (potato dextrose agar) medium. Thereafter, identification of the isolated fungus was made using rDNA sequence and B-tubulin gene sequence. ITS1 (5'-TCCGTAGGTGAACCTGCGG-3 ') and ITS4 (5'-TCCTCCGCTTATTGATATG-3') primers were used for rDNA sequence amplification and Bt2a (5'-GGTAACCAATCGGTGCTGCTTTC-3 '), Bt2b (5) for B-tubulin gene amplification '-ACCCTCAGTGTAGTGACCCTTGGC-3') primers were used. The fungus was Cladoporium sp. (99.6% matched to C. sphaerospermum ITS, 85% matched to B-tubulin), Penicillium crustosum (100% matched to both rDNA ITS and B-tubulin genes) and Neurospora sp . (100% consensus with Neurospora sitophila ITS; B-tubulin sequence comparison is not possible).

Each fungus was incubated in PDA medium for 7 days, 10 ml of 1% tween 80 was poured onto the spores, and the spores were collected and filtered with sterile gauze. The filtered spore suspension was mixed with 50% glycerol at a ratio of 8: 2 and stored at -80 ° C.

Preparation and Fermentation of Rice Flour

2-1: Manufacture of Rice Flour

Rice powder was purchased and used on the market Chucheongmi (Wangmyung Icheon Rice, Daewol Nonghyup, Gyeonggi-do, Korea). The rice was washed three times with tap water and then soaked at room temperature for 4 hours. After that, drain the water using a 0.8mm sieve for 30 minutes, crush it twice with a roll mill (rice flour grinding roller, Samwoo Tteok Machinery, Korea), and then lower it twice with Baekseolgi automatic sieve (Samwoo Machinery, Korea). Prepared. Rice powder is packed in 500g vacuum packaging (25cm * 25cm, Cheongbi Chemical, Korea) and packaged in 80% vacuum (confezionatrici-packaging machines, tecnovac, italy) and then -20 ℃ freezer (MICOM control system, woo sung, Korea) and used.

2-2: Fermentation of Rice Flour

Rice flour was placed in a 25 ℃ thermostat (BOD incubator J-IB03, Cheil Science, Seoul, Korea) for 3 hours before use to keep the temperature constant. Rice dough was prepared by adding 10g of sugar (white snow white sugar, CJ CheilJedang, Korea), 1g of salt (Snow White Salt, CJ CheilJedang, Korea) and 35g of tap water for 100g of rice flour. Lactobacillus ( W. koreensis & W. kimchii ) in refrigerated storage was used after MRS liquid medium, two activities at 25 ℃ and incubated until the early stage of the stationary phase. The cells were collected by centrifugation (8000 g, 10 min, 4 ° C.) and 1 × 10 ⁶ CFU of bacteria per 1 g of rice dough was added to the rice dough. Inoculated rice batter was incubated in a 25 ° C. incubator for 24 hours. As a control, a sample (con) that was not fermented without the starter (con) and a sample that had been naturally fermented for 24 hours without the starter (conF) were used. EPS, moisture binding power, water solubility, lyophilized rice dough for RVA measurement, pulverized and vacuum packed and stored at -20 ℃ used for the double agar plate (dual agar plate) 10 times with distilled water Used after diluting and homogenizing.

Storage of Fermented Rice Flour

3-1: pH  And acidity measurements

The fermented rice flour was diluted 10-fold in distilled water and stirred to measure pH and acidity. pH was measured using a pH meter, titratable acidity was measured by neutralization titration to the point of pH 8.2 using 0.1N NaOH standard solution.

The pH and acidity of the control and fermented rice flour were measured at regular intervals for 24 hours. As a result, the control and natural fermentation group without fermenting lactic acid bacteria after 24 hours at the initial (con) pH 6.57 (conF) ) pH dropped to 6.11 (FIG. 1) and the acidity increased from 0.06% of con acidity to 0.11% after 24 hours (conF). Fermented rice flour (kor, kim) fermented by inoculation with W. koreensis and W. kimchii showed a pH drop of about 5 and an acidity increased by 0.2% after 24 hours (Figure 2).

3-2: EPS ( Exopolysaccharides Quantification of

 Distilled water was added to 2 g of lyophilized fermented rice flour, adjusted to 10 ml, and stirred at 150 rpm in a 4 ° C shaking incubator (Model IS-971R, JELO Tech., Seoul, Korea) for 2 hours. The supernatant was recovered by centrifugation (20000 g, 4 ° C., 10 min), trichloroacetic acid was added to 4% of the supernatant, and then left at 4 ° C. for 2 hours. Samples were centrifuged (20000 g, 4 ° C., 25 min), supernatant was taken and 95% ethanol corresponding to twice the volume was added and allowed to stand overnight at 4 ° C. After centrifugation again (20000g, 4 ℃, 25min) to recover the precipitate. The recovered precipitate was dissolved in 5 ml of distilled water and dialyzed in tertiary distilled water for 8 hours using a dialysis tube (dialysis tube, Sigma, St. Louis, USA; MW cut-off 12,000) and lyophilized. The glucose content of the samples was measured by the Phenol-sulfuric acid method.

As a result, the amount of EPS measured in the fermented rice flour is as shown in FIG. As can be seen from the results, EPS was measured in all groups, 0.77 mg / g in the control group, 0.80 mg / g in the natural fermentation group, 1.86 mg / g in the rice flour fermented with W. koreensis , and 1.58 in the rice flour fermented with W. kimchii . The highest amount of EPS was detected in W. koreensis fermented rice flour at mg / g. The method used in the present invention is a method for measuring EPS which is water soluble and ethanol insoluble. Therefore, it is shown that dextran was polymerized through dextransucrase activity using sucrose as a substrate in rice flour fermented with lactic acid bacteria.

3-3: Confirmation of mold inhibitory effect

Penicillium in Lactic Acid Bacteria Culture and Fermented Rice Flour Suspension crustosum , Neurospora sp . And Cladosporium sp . A dual agar plate assay was performed to see mold growth (Hassan, Y et al., International journal of food microbiology, 2008. 121 (1): p. 112-115). 150 μl of lactic acid bacteria culture or fermented rice flour suspension was mixed with 15 ml of MRS semi-solid medium containing 0.7% agar, poured into 9 cm plates, hardened and incubated at 25 ° C for 24 hours. 100 ml of antibiotics diluted in ethanol to prevent lactic acid bacteria from growing anymore. After drying for 1 hour, 15 ml of PDA (Potato Dextrose Agar) semi-solid medium was covered and hardened. Penicillium crustosum , Neurospora sp. With Cladosporium sp . Spore suspension was adjusted to 10 ⁵ spores / ml to allow 5ul to be dropped in the center for absorption. The results were plotted daily by measuring the diameter of the fungus growing on a 25 ° C thermostat for 10 days.

As a result of observing the antifungal activity of the lactic acid bacteria culture medium and the antifungal activity of the fermented rice powder, 100% mold inhibition effect was observed in the rice flour fermented using the lactic acid bacteria culture medium and the lactic acid bacteria as a starter (FIGS. 4 to 9). ). In the control group the medium (MRS broth) and control rice spores (spore) of any mold growth was observed in which the natural fermentation of rice flour is Neurospora sp . With Cladosporium sp . It was confirmed that P. crustosum did not inhibit 100% for 10 days. This suggests that the use of Kimchi Lactobacillus spawn as a starter has a greater effect on antifungal activity than natural fermentation, and that the fermentation technology of lactic acid bacteria can be improved as a natural antimicrobial substance when applied to food.

Preparation and Sensory Evaluation of Sections

4-1: Preparation of Sections

Control rice flour and fermented rice flour were steamed for 20 minutes in a steam machine (electric steam boiler, Samwoo Machinery, Korea), then using kitchenaid (Model 5KSM150, USA) for 2 minutes for the first 1 minute, 6 minutes for 4 minutes for a total of 5 minutes Beat it. The dough was put in a ring-shaped stainless steel frame (6.5cm * 1.5cm) of 63g each and hardened at room temperature for 30 minutes.

4-2: Texture of Section

Texture properties of the sections were measured by texture profile using a rheometer (compac-100, sun scientific Co., Ltd., Tokyo, Japan). Sections were prepared from 0 hours to 60 hours later at 12 hour intervals and stored in a 20 ° C. incubator.

After storage for 60 hours, the texture characteristics were examined at 12-hour intervals. After storage at 20 ° C for 60 hours, the hardness was 2603g for the control section, 1653g for the natural fermentation section, 1566g for the W.koreensis addition, and W.kimchii. The addition section was 1286 g (Table 1). Hardness, chewiness and fracturability tended to increase significantly over time in all samples. The hardness of the control and fermented rice flour slices increased over time. The control had the hardest texture and the W. kimchii slice had the softest texture. As the pH value is lowered, aging of rice starch also decreases. As a result of quantitative determination of organic acid, W. koreensis fermented rice flour and W. kimchii fermented rice flour were found to have a large amount of organic acid compared to the control and natural fermentation group (Table 2). , conF: 6.11, kor: 5.09, kim: 5.04) As a result, aging may be delayed. In addition, the lowest hardness of W. kimchii fermented sections, which produces the most organic acids, supports this. The springiness and cohesiveness increased up to 24 hours and then gradually decreased, and the adhesiveness was measured on the samples after 0 hours of manufacture and there was no difference within the margin of error.

Lactic acid
(mM / kg) Acetic acid
(mM / kg) FQ Ethanol
(mM / kg) Con 0.22 ± 0.00 ^a 0.33 ± 0.00 ^a 0.67 0.43 ± 0.00 ^a conF 0.89 ± 0.00 ^b 1.00 ± 0.00 ^a 0.89 6.08 ± 0.01 ^c Kor 6.55 ± 0.00 ^c 15.32 ± 0.83 ^b 0.43 1.74 ± 0.65 ^b Kim 14.21 ± 0.44 ^d 18.82 ± 0.33 ^c 0.76 6.95 ± 0.22 ^c

4-3: Aging degree of section

The degree of aging of the section was calculated by applying the avrami equation based on the hardness obtained from the rheometer.

......(1)

......(One)

......(2)

......(2)

(theta) is the part which is not crystallized after t time passes in Equation (1), E ₀ is initial hardness, E _t is hardness after t time passes, and E _L is theoretically the maximum hardness. The avrami exponent (n), which represents the crystallization pattern, was obtained from the slope in Eq. (2) taking the log, and the rate constant (k) was obtained from the graph of time t against ln (E _L -E _t ) and the time constant was It was found by the inverse of.

Based on the change in hardness according to the degree of aging of the section, the results of analysis by the avrami equation are shown in FIG. 8, FIG. 9 and Table 3. The Avrami index was obtained from the slope of the straight line of FIG. 8 by plotting the hardness value according to the storage time log t as log [-ln (E _L -E _t ) / (E _L -E ₀ )]. The aging rate constant (k) was determined from the slope of the straight line in FIG. 9 showing the relationship between the storage time and ln (E _L -E _t ). Avrami index, aging rate constant (k) and aging time constant (1 / k) are shown in Table 3. According to the avrami theory of crystallization, molecules are very unstable until they form clusters, but beyond that they grow to a constant size. Since the Avrami index n represents nucleation and growth, nucleation occurs when n = 1 and rod-shaped crystals are formed, and when n = 2, instantaneous nucleation is followed by disc shaped or sporadic Nucleation follows rod-shaped crystals. This means that a small value of the avrami indices delays nucleation and is flexible. In the present results, the n value was 2.11 in the control group, 1.98 in the natural fermentation group, 2.06 in the W. koreensis section and 1.82 in the W. kimchii section, and in other studies on aging of rice cakes, the value was 0.90 to 1.27 (1). A close value was shown. This value in the equation E _t is that in theory, but substituting the maximum hardness of the study, were assigned to the control sections 60 when the storage time in the value of E _t. The hardness value is not the flat point, but it is steadily increasing, so the value in this study is larger than that of other papers. The faster the aging or hardening, the lower the aging rate constant in the avrami equation and the higher the time constant.

The aging rate constant (k) was the lowest in the W. kimchii intercept (0.01) and the time constant was the highest (80.65), which is Weissella. This means that kimchii can effectively delay aging. And this is consistent with texture results taken with RVA and rheometer.

Sour scent
(sour odor) Sour taste
(sour taste) sweetness
(sweetness) crustiness
(hardness) Attachment
(adhesiveness) Overall likelihood
(overall acceptance) Save 0 days
(0 day
storag) e con 1.54 ± 0.97 ^a 1.85 ± 1.14 ^ab 3.69 ± 1.32 ^a 3.00 ± 1.00 ^c 3.15 ± 1.34 ^a 5.13 ± 0.92 ^c conF 2.08 ± 1.66 ^ab 1.54 ± 0.88 ^a 3.08 ± 1.61 ^a 2.20 ± 0.77 ^b 3.62 ± 1.80 ^a 5.47 ± 1.06 ^c kor 4.38 ± 1.33 ^d 3.15 ± 1.86 ^c 3.00 ± 1.87 ^a 1.60 ± 0.74 ^a 4.08 ± 1.19 ^a 5.07 ± 1.16 ^c kim 3.15 ± 1.72 ^bc 2.46 ± 1.51 ^abc 3.54 ± 1.61 ^a 2.07 ± 0.70 ^ab 3.54 ± 1.27 ^a 5.13 ± 0.74 ^c Save 1 day
(1day storage) con 2.00 ± 1.87 ^ab 1.62 ± 0.77 ^ab 3.46 ± 1.94 ^a 6.00 ± 0.65 ^d 3.08 ± 1.89 ^a 2.20 ± 0.77 ^ab conF 2.08 ± 0.95 ^ab 2.00 ± 1.00 ^ab 3.62 ± 1.76 ^a 6.52 ± 0.52 ^e 3.77 ± 1.92 ^a 1.60 ± 0.74 ^a kor 3.77 ± 1.30 ^cd 2.77 ± 1.54 ^bc 3.38 ± 1.66 ^a 5.47 ± 0.54 ^d 3.69 ± 1.89 ^a 2.47 ± 1.25 ^b kim 2.54 ± 1.20 ^ab 2.46 ± 1.45 ^abc 3.38 ± 1.80 ^a 5.73 ± 0.59 ^d 3.46 ± 1.39 ^a 2.47 ± 0.83 ^b

Values are mean ± SD

Means with different superscript letters are significantly different. (p <0.05)

4-4: sensory evaluation

In order to measure the sensory quality characteristics of the slices, 15 grad students from Yonsei University, Department of Food and Nutrition, were selected as sensory inspectors, and the samples of 0 hours and 24 hours of sample were prepared with overall taste, sour aroma, sour taste, sweetness, hardness and The adhesion was examined through the grading method.

The results of the sensory evaluation of the sections are shown in Table 6. The sour aroma was higher immediately after the kimchi lactic acid bacteria than the control and the naturally fermented slices. However, after 24 hours, the sour aroma of the W. kimchii slice did not show any difference from the control. The W. koreensis slices had the strongest sour aroma in the sample after 24 hours, but the difference slowed down over time for the sour taste. In terms of sweetness and adhesion, it was found that there was little difference in all samples. For hardness, the control sample was the hardest for the samples immediately after making, but after 24 hours, the fermented samples were the hardest. In addition, the overall acceptability showed no significant difference in the section immediately after making, but the acceptability decreased after time and the acceptability of the natural fermentation section was the worst.

Claims (15)

Weissella , a Kimchi Lactobacillus koreensis HO20 or Weissella The storability containing rice flour was fermented in kimchii HO22 improved bread fermentation.
Weissella , a Kimchi Lactobacillus Koreensis ) or Weissella kimchii ( Weissella kimchii ) method for improving the shelf life of food using flour comprising the step of inoculating the flour.
The method of claim 2,
The bisella corensis Weissella koreensis Method for improving the shelf life of food using flour, characterized in that HO20.
The method of claim 2,
The bisella Kimchi is Weissella A method for improving the storability of the food using flour, characterized in that kimchii HO22.
The method of claim 2,
The grain flour is rice is a method of improving the shelf life of food.
Weissella , a Kimchi Lactobacillus koreensis ) or Weissella kimchii ( Method ) comprising the step of inoculating the flour to the method of inhibiting mold production of flour.
The method according to claim 6,
The bisella corensis Weissella koreensis A method for inhibiting fungal production of flour, characterized in that HO20.
The method according to claim 6,
The bisella Kimchi is Weissella a method of inhibiting the generation of the mold piece of music, characterized in that kimchii HO22.
The method according to claim 6,
The fungus is Penicillium crustosum , Neurospora sp . And Cladosporium sp . Method for inhibiting mold production of flour, which is a mold selected from the group consisting of.
Weissella , a Kimchi Lactobacillus Koreensis ) or Weissella kimchii ( Weissella kimchii ) method for maintaining the hardness of the flour comprising the step of inoculating the flour.
The method of claim 10,
The bisella corensis Weissella koreensis A method for maintaining the hardness of the flour, characterized in that HO20.
The method of claim 10,
The bisella Kimchi is Weissella method for maintaining the hardness of the piece of music, characterized in that kimchii HO22.
Weissella , a Kimchi Lactobacillus koreensis ) or Weissella kimchii ( Weissella kimchii ) method comprising the step of inoculating the flour to inhibit the aging of the flour.
The method of claim 13,
The bisella corensis Weissella koreensis HO20 method for inhibiting aging of flour.
The method of claim 13,
The bisella Kimchi is Weissella a method of inhibiting the aging of the piece of music, characterized in that kimchii HO22.

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