KR20150124649A - Novel Leuconostoc strain and method of preparing pepper paste with non-digestive oligosaccharide using the same - Google Patents

Abstract

The present invention relates to a Leuconostoc citreum Cares-1 (microorganism accession No. KACC91931P), and to a red pepper paste comprising the same. The red pepper paste produced by the production method of the present invention includes non-degradable prebiotics and thus exhibits excellent preference and antifungal activities.

Description

[0001] The present invention relates to a novel koji starch strain and a non-digestive oligosaccharide using the same,

The present invention relates to a novel Leuconostoc citreum Cares-1 strain (microorganism deposit number KACC 91931P) and a method for producing a kochujang in which an antifungal activity and a degradable oligosaccharide are produced using the same.

Kochujang is a traditional Korean fermented food which is fermented by mixing starch such as glutinous rice, red pepper powder, meju powder and salt. Sweetness of sugar produced by starch hydrolysis, savory taste of meju powder, spicy taste of red pepper powder and salty taste of salt are well harmonious foods, and they have been used from season for the purpose of seasoning with soy sauce and soybean paste. Especially, capsaicin, which is a hot ingredient of kochujang, is effective not only in improving appetite and promoting digestion but also in preventing various diseases caused by obesity because it has an ability to inhibit obesity by decreasing glycogen storage amount of tissue.

Prebiotics are factors that proliferate the bacillus in the intestines. They are oligosaccharides, dietary fibers and gluconic acid, which have a significant effect on improving the intestinal environment and improving the health of the host such as humans. The oligosaccharides are again classified into isomaltooligosaccharides, galactooligosaccharides, fructooligosaccharides, and soy oligosaccharides.

The oligosaccharide is also present in the starch syrup, but its structure is linked to two or more linear glucose molecules, which can be converted to glucose by decomposition into human hydrolytic enzymes, which can be used as an energy source. However, basal oligosaccharides composed of the same glucose are not degraded by human hydrolytic enzymes. Representative examples include panose.

Korean Patent Registration No. 10-1132371 discloses a process for producing kochujang using Bacillus licheniformis. However, there has not yet been disclosed a production method of kochujang where a degradable oligosaccharide is produced using microorganisms.

Accordingly, the present inventors continued their research to find a bacterium having an excellent antifungal activity and producing a deficient oligosaccharide, and by using the bacterium, the present invention was completed.

Korean Patent Registration No. 10-1132371

The present invention is to provide a Leuconostoc citreum Cares-1 strain deposited with accession number KACC91931P.

Another object of the present invention is to provide a red pepper paste containing the strain.

It is still another object of the present invention to provide a method for manufacturing a kochujang using the strain.

The present invention provides Leuconostoc citreum Cares-1 strain deposited with accession number KACC91931P.

The Leuconostoc citreum Cares-1 strain is characterized by having a branched oligosaccharide producing activity and an antifungal activity, which are one of the refractory prebiotics. In addition, the strain produces glucansucase, thereby producing fructose, which is a by-product of the sugar chain reaction, thereby enhancing sweetness.

The strain has a degradable oligosaccharide producing activity. The term " degradable oligosaccharide "refers to a branched oligosaccharide which is not hydrolyzed and is a kind of prebiotics. The refractory oligosaccharide may be selected from the group consisting of panose, isomaltosyl maltose and isomaltotriosyl maltose, but is not necessarily limited thereto, and may be any of those well known in the art All degradable oligosaccharides can be included.

The strain has antifungal activity.

In another aspect, the present invention provides a red pepper paste containing the strain.

In another aspect, the present invention provides a method of manufacturing a red pepper paste comprising the strain. The kochujang production method can be applied to any of the kochujang production methods well known in the art.

In one embodiment, the strain may be added to glutinous rice flour to produce a red pepper paste.

In another embodiment, a red pepper paste may be prepared using the following method:

Mixing the glutinous rice flour with maltose water to saccharify the glutinous rice flour;

To the saccharified glutinous rice powder was added a strain of Leuconostoc citreum Cares-1 (microorganism deposit number KACC91931P) and sugar and mixed to obtain a mixture;

Heating said mixture; And

The hot mixture is mixed with red pepper powder, meju powder, and salt, and then mixed in a container and aged.

The kochujang contains 20 to 70 parts by weight of the glutinous rice powder, 0.0001 to 1 part by weight of the strain, 2 to 10 parts by weight of the sugar, 20 to 70 parts by weight of the red pepper powder, 20 to 70 parts by weight of the red pepper powder, And 1 to 10 parts by weight of the salt may be added. However, the amount of the salt is not necessarily limited to this value, and the amount of the additive may be adjusted within a range that is acceptable in the art.

In the aging step, the aging period may be from 1 day to 90 days, but is not limited thereto, and may include all of the usual duration of the aging of red pepper paste.

The kochujang may contain a refractory oligosaccharide.

The refractory oligosaccharide may be selected from the group consisting of panose, isomaltosyl maltose and isomaltotriosyl maltose, but is not necessarily limited thereto, and may be any of those well known in the art All degradable oligosaccharides can be included.

The kochujang may have antifungal activity.

The kochujang prepared using the Leuconostoc citreum Cares-1 strain according to the present invention is excellent in antifungal activity inhibiting the growth of the fungus. In addition, the kochujang according to the present invention produces refractory oligosaccharide, which is a type of prebiotics, and has a sweet taste.

1 is a picture showing the antifungal activity of Leuconostoc citreum Cares-1 strain (KACC91931P)
(A) is a control in which water is added, (B) is a half of the supernatant of the strain, and (C) is a stock solution of the culture.
Figure 2 shows the results of analysis of the oligosaccharide content of kochujang prepared by adding Leuconostoc citreum Cares-1 strain (KACC91931P).
0.5% Fructose + 0.5% glucose, 0.5% suc + mal: 0.5% sucrose + 0.5% maltose, 0.5% Pan: 0.5%
A (saccharified liquid): A solution obtained by saccharifying glutinous rice powder with malt-water for 3 hours,
B, C, D, E, F, and G: The components of Experiments-1, 2 and 3 shown in Table 1 of Example 2 were prepared by adding glutinous rice flour, maltose and sugar and Cares- , Meju powder and no salt)
H, I, JK and L: The red pepper paste prepared directly with the ingredient contents of Experiments -1, 2 and 3 shown in Table 1 of Example 2
M, N, OP and Q: Kochujang after 2 weeks from the production of red pepper paste by the ingredient contents of Experiments -1, 2 and 3 shown in Table 1 of Example 2.
Figure 3 is a graphical representation of leuconostocis citreum ) Cares-1 strain (KACC91931P) were added:
Suc: sucrose, Mal: maltose, Pan: pannocose DP4: isomaltosyl maltose,
(A): Immediately after addition of glutinous rice flour, malt wax, sugar and Cares-1 strain (red pepper powder, meju powder, and no salt)
(B): glutinous rice flour, malt sugar, and Cares-1 were added to Experiment 2, followed by culture for 1 day (red pepper powder, meju powder and no salt)

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

The present inventors hydrolyzed the starch in glutinous rice using hydrolytic enzyme of malt to maximize hydrolysis to maltose. Then, Leuconostoc citreum Cares-1 strain having a high activity sugar transfer ability separated from kimchi was added, and sugar, which is a donor of donor reaction, was added and fermented. As a result of the fermentation of meju powder, red pepper powder, salt and other ingredients, it was found that it contains a branched oligosaccharide, which is one of the prebiotics, and has an antifungal activity which inhibits the growth of the fungus. The present inventors have completed the present invention by developing a sweet pepper paste having improved sweetness.

Example 1 Isolation and Identification of Strain

In order to separate the lactic acid bacteria from Kimchi, PES medium supplemented with 2% sugar in phenyleethanol agar (Difco co., NJ, USA) agar medium was prepared, and the kimchi liquid was diluted stepwise. Here, colonies that formed the clumps were cultivated in a liquid medium containing only sugar and analyzed by DNS reducing sugar. Among the isolated lactic acid bacteria, the strains having excellent dextran sphaeresis activity were separated and named "Cares-1". For the identification of strains, 16S rRNA gene sequences were used. The amplification of a conventional 16S rRNA gene was performed using a universal primer [27F: AGA GTT TGA TCC TGG CTC AG (SEQ ID NO: 1) / 1492R: GGT TAC CTT GTT ACG ACT T Was conducted by a domestic biotechnology company (Solgent). The 16S rRNA gene sequence of the Cares-1 strain is shown in SEQ ID NO: 3. The homology of the 16S rRNA sequence of Cares-1 was analyzed using the GenBank sequence database. As a result, the highest concordance (99.9% homology) with Leuconostoc citreum was found. 1 strain was designated as " Leuconostoc citreum Cares-1 ", and deposited with Accession No. KACC 91931P on Jan. 23, 2014 to the National Institute of Agricultural Science and Technology.

≪ Example 2 > Leuconostoc citreum ) Production of Kochujang using Cares-1 strain

≪ 2-1 > Leuconostocitrium ( Leuconostoc citreum ) Culture of Cares-1 strain

The strain of Example 1 was pre-cultured in MRS medium (Merck, Darmstadt, Germany) for use in the manufacture of red pepper paste. After 24 hours, the culture was finally prepared to have a concentration of 10 ⁷ CFU / g in kochujang, centrifuged, washed with saline, centrifuged again, and added at the end of the saccharification reaction.

<2-1> Experimental kochujang production

Kono flow to prepare a stock sheet Solarium (Leuconostoc citreum) Cares-1 experimental group 1, 2 and 3 comprising the (KACC 91931P) strain pepper paste. The raw material blending ratio of kochujang is as shown in Table 1 below.

Specifically, 150 g of malt was immersed in 1.44 L of water at 60 ° C for 1 hour, and then put into a sieve net, and the sludge was discarded, and only the sludge was used (malt waters). 40 parts by weight of glutinous rice powder was added to 100 parts by weight of the above maltooligosaccharide, mixed evenly, and saccharified by occasionally stirring for 3 hours at 60 ° C in an incubator. At this time, 5, 10 and 15 parts by weight of sugar were added to 100 parts by weight of the malt (in the case of Control-2, 10 parts by weight of starch syrup was added), and the mixture of Leuconostoc citreum Cares -1 (KACC 91931P) was inoculated 0.0001 part by weight. Thereafter, the cells were incubated at 25 ° C. for one day to produce a large amount of oligosaccharide. Then, the cells were heated and then completely heat-sterilized by heating for 5 minutes after starting to bubble. After sterilization, red pepper powder, meju powder and salt were added and mixed. The mixture was aged for 2 months. Through this process, kerosine and fermented water contained in meju powder were saccharified by enzymes, and protein was hydrolyzed to produce amino acid.

ingredient Control-1 Control-2 Experiment group -1 Experiment 2 Experiment 3 Glutinous rice flour 40 40 40 40 40 Malt 100 100 100 100 100 chili powder 30 30 30 30 30 Meju flour 10 10 10 10 10 Salt 15 15 15 15 15 corn syrup 0 10 0 0 0 Sugar 0 0 5 10 15 Cares-1 strain 0 0 0.0001 0.0001 0.0001

(Unit: parts by weight)

<2-3> Preparation of Controlled Kochujang

For comparison with experimental groups, control 1 and 2 kochujangs without Leuconostoc citreum Cares-1 (KACC 91931P) strain were prepared. The raw material blending ratio of the kochujang is as shown in Table 1, and the kochujang preparation method is the same as that in Example 2-1. To investigate the effect of sugar and leuconostoc citreum Cares-1 (KACC 91931P) strain in the production of koji paste, , And Leuconostoc citreum Cares-1 (KACC 91931P) were not added. Then, it was incubated at 25 캜 for one day, heated, completely heat-sterilized by heating for 5 minutes after starting to bubble out. After sterilization, red pepper powder, fermented powder and salt were added and mixed. The mixture was aged for 2 months. Through this process, the kerosine and malt waters contained in Meju flour were glycosylated by enzymes and the protein was hydrolyzed to produce amino acids, and the control kojujang was prepared.

<Experimental Example 1> pH and total acid analysis of the prepared kochujang

In order to analyze the pH and total acid content of the prepared kochujang, 5 g of kochujang sample was collected, mixed with 45 mL of distilled water, stirred, centrifuged at 8000 rpm for 15 minutes, and then filtered to prepare an extraction sample. The pH was measured with a pH meter (Sartorius, Goettingen, Germany) by taking 10 mL of the extracted sample, and 2 ~ 3 drops of 1% phenolphthalein was added to 10 mL of the extracted sample. ). The consumption of sodium hydroxide consumed in titration was expressed as total acid by using the organic acid coefficient corresponding to lactic acid.

As a result, the pH was lower in all of the red pepper paste as shown in Table 2 below. Experimental groups 1, 2 and 3 with Leuconostoc citreum Cares-1 (KACC 91931P) showed lower pH tendency, but no significant difference was observed in comparison with the control.

Fermentation period Control-1 Control-2 Experiment group -1 Experiment 2 Experiment 3 0 weeks 4.56 4.59 4.27 4.28 4.30 2 weeks 4.62 4.67 4.40 4.43 4.45 4 weeks 4.64 4.68 4.41 4.42 4.45 8 weeks 4.30 4.32 4.11 4.12 4.16

As shown in Table 3 below, the total acid content of all the kochujangs increased steadily after the fermentation period. Experimental groups 1, 2 and 3 with lactic acid bacteria showed slightly higher total acidity, and in Experiment 1, the highest total acid content was shown in repeated experiments.

Fermentation period Control-1 Control-2 Experiment group -1 Experiment 2 Experiment 3 0 weeks 0.48 0.46 0.60 0.59 0.55 2 weeks 0.52 0.45 0.64 0.60 0.56 4 weeks 0.51 0.48 0.63 0.61 0.58 8 weeks 0.54 0.60 0.72 0.71 0.71

(unit: %)

<Experimental Example 2> Microbial analysis of the prepared kochujang

In order to measure the number of general bacteria in the prepared kochujang, the extracted sample was gradually diluted with 0.85% sterilized physiological saline, plated on a plate count agar medium (Difco, Sparks, MD, USA) and cultured at 37 ° C for 24 hours , And the results were counted.

Formation of the mold was visualized and at the same time, a sample diluted by 10 times serial dilution was applied to a yeast and mold count plate (3M Petri film) and incubated at 30 ° C for 48 hours, and the number of colonies counted.

As a result, general bacteria showed 8 log CFU / 1g value in all treatments from 0 to 12 weeks as shown in Table 4 below. There was no significant difference between the control and the treatments, and the number of general bacteria Did not increase significantly.

Fermentation period Control-1 Control-2 Experiment group -1 Experiment 2 Experiment 3 0 weeks 8.44 8.04 8.45 7.97 8.13 2 weeks 8.10 8.13 8.12 8.06 8.02 4 weeks 8.05 8.18 8.43 8.00 8.01 8 weeks 8.50 8.54 8.40 8.39 8.37 12 weeks 8.96 8.96 8.50 8.54 8.63

(Unit: log CFU / 1 g hot pepper paste)

However, there was a large difference between the control and experimental groups in molds. As shown in Table 5 below, the number of fungi in the control 1 and 2 decreased for 8 weeks, but then increased. On the other hand, Experiments 1, 2 and 3 in which Leuconostoc citreum Cares-1 (KACC 91931P) was added showed a decrease in the number of fungi during 4 weeks and increased at 8 and 12 weeks, , It was confirmed that it decreased by about 2 log or more. This is thought to be due to the antifungal activity of Leuconostoc citreum Cares-1 (KACC 91931P) added in the production of the present koji. For more precise experiment, the experiment of the fungus was carried out using the fungus in Experimental Example 3 below.

Fermentation period Control-1 Control-2 Experiment group -1 Experiment 2 Experiment 3 0 weeks 6.36 6.2 6.1 6 6.4 2 weeks 4.46 4.53 3.91 3.83 3.89 4 weeks 4.4 4.78 3.85 3.72 3.86 8 weeks 5.29 5.25 3.83 3.92 3.88 12 weeks 6.26 5.16 3.78 3.9 4.01

(Unit: unit: log CFU / 1 g hot pepper paste)

<Experimental Example 3> Analysis of antifungal activity of the prepared kochujang

To investigate the antifungal activity of the prepared kochujang, a diffusion disk method was used for two fungi. Microorganisms used in the antifungal spectrum experiments have been reported to be isolated from soil, soybean paste, and meju as Aspergillus ochraceus (KACC41810) and Cladosporium gossypiicola (KACC43795). The two species of susceptible fungi were plated on malt extract agar (MEA) or potato dextrose agar (PDA) plate medium at 1 × 10 ⁶ CFU / mL. In the diffusion agar method, agar (8 ml) agar (Advantec, Toyo Roshi Kaisha, Ltd., Japan) was placed on a flat plate culture medium on which susceptible strains were plated, 100 μl of antimicrobial material was uniformly added, and cultured at 25 ° C. for 24 to 72 hours Antifungal activity of Leuconostoc citreum Cares-1 (KACC 91931P) strain and extracted samples was measured. Antifungal activity was analyzed by measuring diameters of growth inhibition rings using a diamatic caliper (CD-15CPX, Mitutoyo, Japan).

As a result, the antifungal activity was shown from the supernatant and the diluted solution as shown in FIG. 1, and the antifungal activity was high especially against Aspergillus ochraceus (KACC41810) (FIGS. 1B and 1C) . Also, the same results were obtained with the addition of Kochujang prepared by adding Leuconostoc citreum Cares-1 (KACC 91931P) strain.

<Experimental Example 4> Oligosaccharide analysis of the prepared kochujang

Thin layer chromatography (TLC) analysis was performed to analyze the oligosaccharide content of the prepared kochujang. (KACC 91931P) and Leuconostoc citreum (KACC 91931P) were inoculated in a sample of glutinous rice flour obtained in Example 1, and a kochujang was prepared in the same manner as in Example 1. After 0 and 2 weeks, extracted samples were taken from Kochujang and 1 μL of 5-fold diluted extract samples were spotted on Merck K5 thin layer chromatography plate (Merck K5 TLC plate) and eluted with ethyl acetate: acetic acid: distilled water = 2: 1: 1 / V / V) was sufficiently saturated. The separated sugar components were developed with methanol containing 0.5% α-naphthol (w / v) and 5% sulfuric acid (v / v) and dried at 110 ° C. for 10 minutes.

As a result, as shown in FIG. 2, starch of glutinous rice powder was hydrolyzed in the form of maltose (two molecules of glucose) by malt, and sugar and Leuconostoc citreum Cares-1 (KACC 91931P) In the case of the strain added with strain, it was confirmed that pancoose oligosaccharide was most produced and various oligosaccharides were also produced.

Analysis of 5 times diluted kochujang after the preparation showed that the substances hydrolyzed by the fungi existed in the control 1 and 2, but the amount thereof was insufficient. In the experimental kochujang, a large amount of oligosaccharide, It was confirmed that isomaltosyl maltose (DP) (degree of polymerization (DP)) 4) and isomaltotriosyl maltose (DP5) were produced.

For more precise oligosaccharide quantitative analysis, high performance liquid chromatography (HPLC) (HPIC, Dionex Corp.) was performed using a CarboPac PA-1 column (Dionex) . The column was filled with 150 mM sodium hydroxide solution, and 50 μl of the pretreated sample was flowed at a rate of 1 ml / min. Using a GP40 concentration gradient pump (Dionex), a 600 mM sodium- Lt; / RTI &gt; The sugar separated from the column was analyzed using an electrochemical detector (ED) 40, and Chromate Window v.3.0 (Interface Engineering) program installed in the apparatus was used for crystallization and quantitative analysis.

As a result, when sucrose and Leuconostoc citreum Cares-1 (KACC 91931P) were added to the maltose-form hydrolyzate, sugar and maltose were detected before fermentation, but isomaltooligosaccharide (Fig. 3, (A)). However, as the fermentation progresses, the sugar is hydrolyzed by the enzyme produced by the Leuconostoc citreum Cares-1 (KACC 91931P) strain and transformed into maltose and continuously produced isomaltooligosaccharides of DP3 and DP4 (Fig. 3, (B)).

<Experimental Example 5> Amino nitrogen analysis of prepared kochujang

In order to analyze the amino nitrogen of the prepared kochujang, the extracted samples were diluted five times and used in the experiment. Add 2 to 3 drops of 0.5% phenolphthalein solution to 5 mL of sample, 10 mL of neutral formalin solution and 10 mL of distilled water, add 5 mL of sample and 20 mL of distilled water to 0.05 mL of sodium hydroxide. After 2 ~ 3 drops of a 0.5% phenolphthalein solution was added to the flask, the amino nitrogen content was calculated using an appropriate amount from 0.05 N sodium hydroxide to a deep red color.

As a result, as shown in Table 6, the amino nitrogen content of the control 1 and 2 was higher than that of the experimental groups at the 4th week after fermentation, but the amino nitrogen content at the 8th week was higher in the experimental group.

Fermentation period Control-1 Control-2 Experiment group -1 Experiment 2 Experiment 3 0 weeks 120.87 140.00 118.07 110.60 115.73 2 weeks 164.73 140.47 132.29 120.87 134.40 4 weeks 132.07 122.27 122.73 152.13 147.47 8 weeks 143.27 159.60 182.93 185.27 174.07

<Experimental Example 7> Sensory evaluation and statistical analysis of kochujang

For the sensory evaluation of kochujang, color, flavor, sweetness, salty taste, hot taste, and general preference were examined by using 9 point likelihood scale method from 1 point to 9 point. Statistical analysis was performed using a statistical analysis system (SAS Institute Inc., Cary, NC, USA). Statistical analysis was performed to determine the significance of the results. Analysis of variance, ANOVA) and the presence or absence of differences between samples was compared using Duncan's multiple range test (p <0.05).

As a result, as shown in Table 7, the color of the kochujang was evaluated to be excellent in the control 2 and the kochujang 2 in the experimental group, the fragrance in the control 1 and the sweetness in the experimental 2, Respectively. Therefore, considering the amino acid nitrogen content, antioxidant properties and preference, it is best to prepare 2 kochujang prepared by adding Leuconostoc citreum Cares-1 (KACC 91931P) and sugar to the saccharification solution. Respectively.

Treatment color incense sweetness Salty taste Hot Overall likelihood Control-1 6.33b 7.00a 5.67d 5.50c 5.67c 5.67c Control-2 6.83a 6.83a 6.33c 6.50b 6.50b 6.50b Experiment group -1 6.33b 6.17b 6.50b 6.33b 6.33b 6.67b Experiment 2 6.67a 6.00b 7.00a 7.00a 7.00a 7.33a Experiment 3 6.33b 5.67c 6.67b 6.17b 6.33b 6.50b

National Institute of Agricultural Science KACC91931P 20140123

<110> Chungdheongbuk-do <120> Novel Leuconostoc strain and method of preparing pepper paste          with non-digestive oligosaccharide using the same <130> P14G10D0216 <160> 3 <170> Kopatentin 2.0 <210> 1 <211> 5 <212> DNA <213> Artificial Sequence <220> <223> forward primer <400> 1 aaaaa 5 <210> 2 <211> 5 <212> DNA <213> Artificial Sequence <220> <223> reverse primer <400> 2 ttttt 5 <210> 3 <211> 1432 <212> DNA <213> Leuconostoc citreum <400> 3 atacatgcaa gtcgaacgcg cagcgagagg tgcttgcacc tttcaagcga gtgggagaacg 60 ggtgagtaac acgtggataa cctgcctcaa ggctggggat aacatttgga aacagatgct 120 aataccgaat aaaacttagt atcgcatgat atcaagttaa aaggcgctac ggcgtcacct 180 agagatggat ccgcggtgca ttagttagtt ggtggggtaa aggcttacca agacaatgat 240 gcatagccga gttgagagac tgatcggcca cattgggact gagacacggc ccaaactcct 300 acgggaggct gcagtaggga atcttccaca atgggcgcaa gcctgatgga gcaacgccgc 360 gtgtgtgatg aaggctttcg ggtcgtaaag cactgttgta tgggaagaaa tgctaaaata 420 gggaatgatt ttagtttgac ggtaccatac cagaaaggga cggctaaata cgtgccagca 480 gccgcggtaa tacgtatgtc ccgagcgtta tccggattta ttgggcgtaa agcgagcgca 540 gacggttgat taagtctgat gtgaaagccc ggagctcaac tccggaatgg cattggaaac 600 tggttaactt gagtgttgta gaggtaagtg gaactccatg tgtagcggtg gaatgcgtag 660 atatatggaa gaacaccagt ggcgaaggcg gcttactgga caacaactga cgttgaggct 720 cgaaagtgtg ggtagcaaac aggattagat accctggtag tccacaccgt aaacgatgaa 780 tactaggtgt taggaggttt ccgcctctta gtgccgaagc taacgcatta agtattccgc 840 ctggggagta cgaccgcaag gttgaaactc aaaggaattg acggggaccc gcacaagcgg 900 tggagcatgt ggtttaattc gaagcaacgc gaagaacctt accaggtctt gacatccttt 960 gaagctttta gagatagaag tgttctcttc ggagacaaag tgacaggtgg tgcatggtcg 1020 tcgtcagctc gtgtcgtgag atgttgggtt aagtcccgca acgagcgcaa cccttattgt 1080 tagttgccag cattcagttg ggcactctag cgagactgcc ggtgacaaac cggaggaagg 1140 cggggacgac gtcagatcat catgcccctt atgacctggg ctacacacgt gctacaatgg 1200 cgtatacaac gagttgccaa cctgcgaagg tgagctaatc tcttaaagta cgtctcagtt 1260 cggactgcag tctgcaactc gactgcacga agtcggaatc gctagtaatc gcggatcagc 1320 acgccgcggt gaatacgttc ccgggtcttg tacacaccgc ccgtcacacc atgggagttt 1380 gtaatgccca aagccggtgg cctaaccttc gggagggagc cgtctaagtc ag 1432

Claims (11)

Leuconostoc citreum Cares-1 (microorganism deposit number KACC91931P) strain.
The strain according to claim 1, wherein the strain has a degradable oligosaccharide-forming activity.
The strain according to claim 2, wherein the refractory oligosaccharide is selected from the group consisting of panose, isomaltosyl maltose and isomaltotriosyl maltose.
The strain according to claim 1, wherein the strain has an antifungal activity.
A red pepper paste containing the strain of claim 1.
And adding the strain of claim 1 to glutinous rice flour.
Mixing the glutinous rice flour with maltose water to saccharify the glutinous rice flour;
Adding the strain and the sugar of claim 1 to the saccharified glutinous rice flour and mixing to obtain a mixture;
Heating said mixture; And
Adding the red pepper powder, meju powder, and salt to the heated mixture, mixing and aging the mixture in a container;
&Lt; / RTI &gt;
[7] The soybean curd according to claim 7, wherein the soybean paste comprises 20 to 70 parts by weight of the glutinous rice powder, 0.0001 to 1 part by weight of the strain, 2 to 20 parts by weight of the sugar, 20 to 70 parts by weight of the red pepper powder, 20 to 70 parts by weight of the meju powder and 1 to 20 parts by weight of the salt are added.
9. The process according to any one of claims 5 to 8, wherein the koji paste contains a refractory oligosaccharide.
10. The method of claim 9, wherein the degradable oligosaccharide is selected from the group consisting of panose, isomaltosyl maltose, and isomaltotriosyl maltose.
9. The process according to any one of claims 5 to 8, wherein the koji paste has an antifungal activity.

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