KR20170005993A - Leuconostoc mesenteroides YSM1219 and its use - Google Patents

Abstract

The present invention relates to a probiotic composition comprising Leuconostoc mesenteroides subsp. mesenteroides YSM1219 (accession number: KFCC11613P) or a cultured product thereof; a feed composition; a food additive composition; fermented food; or a preparation method thereof. The strain of the present invention is added to prepare kimchi as a starter, and reduces the duration to reach optimum maturity while maintaining the duration of the optimum maturity in a well-aged state for a long period of time.

Description

Leuconostoc mesenteroides YSM1219 and its use [0030]

The present invention relates to a strain of Ryukono Stokes seneroidesis and its use, and more particularly, a safe strain free from a living organism, which is added as a starter in the manufacture of kimchi, And to the use of the strain of Ryukono Stokes meencenteroids YSM1219 and its use so that the duration of the enemy of the state can be maintained for a long time.

Lactic acid bacteria are very useful as microorganisms that have a very beneficial effect on human health. In recent years, studies on lactic acid bacteria have been actively carried out, and the application range thereof is being expanded not only as general food but also as health food and medicine. A microorganism belonging to the lactic acid bacteria is Streptococcus (Streptococcus), A Peddie Oh Caucus (Pediococcus), A stream in the Pocono Stock (Leuconostoc) genus Lactobacillus (Lactobacillus), A Spokane Lactobacillus (Sporolactobacillus) genus and Bifidobacterium ( Bifidobacterium ).

These lactic acid bacteria play an important role in the maintenance of intestinal health by decomposing the nutrients and fibrin which are ingested by the animals in the intestines of animals and using them as an energy source and producing lactic acid and antibiotic substances to suppress the development of harmful bacteria in the intestines. Lactic acid bacteria have also been used to promote animal growth and feed utilization, to increase resistance to diseases, to inhibit the growth of harmful bacteria, to reduce mortality, to inhibit the production of toxic substances, and to produce various vitamins.

Kimchi, which is one of the traditional Korean fermented foods, contains various lactic acid bacteria. It is known that the fermentation process of kimchi and the taste of kimchi vary depending on the combination of these and the type of dominant strain. Among them, Lukonostock strain is not only known as a strain leading to fermentation until the taste of kimchi is the most ideal, but also produces dextran, an insoluble dietary fiber effective for preventing constipation in fermentation unlike other lactic acid bacteria It is known.

Therefore, in order to stabilize kimchi with uniform quality and taste by controlling the microbial composition and physicochemical properties of kimchi as a dominant bacterium during the fermentation process of Kimchi, The use of low-temperature lactobacilli and leucono-stocks (Sonomin et al., 1996. Korean Food Science Society, 28 (5): 806-813), or using leucono stock and pediococcus (Kim YC, et al., 1999. J. Microbial., 7 (1): 15-25, 7 (2): 89-95) using acid tolerance strains of conoids and Saccharomyces Biotechnol. 9 (1): 22-31), and in Korean Patent No. 0519083, there was an example using Ryukono Stokme Center Royides K8P4 [Accession No .: KCTC 10527BP].

However, in these prior arts, it was possible to produce kimchi having excellent taste and uniform quality in the good season by using the starter, but in many cases, it was not possible to shorten the time to reach the good season in the fermentation stage, The overall fermentation process is promoted and the duration of the fermentation period is shortened.

Therefore, the inventors of the present invention found that, when the strain YSM1219, which was isolated from Korean traditional kimchi, was added as a starter to the preparation of kimchi, it acted as a dominant strain of kimchi at the early stage of fermentation, And the duration of the enemy seedling is prolonged after the enemy seedling is reached, thus completing the present invention.

Therefore, it is an object of the present invention to provide a safe strain having no biohazardure, which is added as a starter in the manufacture of kimchi so that the time required for reaching the good season in the preparation of kimchi is shortened and the duration of the ripe- The present invention relates to a strain of Kono Stokmeensenteroids YSM1219, a composition for feed use, a composition for food addition, and a fermented food using the same

In order to achieve the above object, the present invention provides Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [Deposit number: KFCC11613P].

The present invention also provides a probiotic composition comprising Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 (Accession No .: KFCC11613P) or a culture thereof.

The present invention also provides a composition for feed comprising leuconostoc mesenteroides subsp. Mesenteroides YSM1219 (accession number: KFCC11613P) or a culture thereof.

The present invention also provides a composition for food addition containing Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 (Accession No .: KFCC11613P) or a culture thereof.

The present invention also provides a fermented food containing Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 (Accession No .: KFCC11613P) or a culture thereof.

The present invention also relates to the production of a fermented food which is fermented by adding a starter containing Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [accession number: KFCC11613P] or a culture thereof ≪ / RTI >

The present invention also relates to a method for producing kimchi by fermentation by adding a starter containing Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 (accession number: KFCC11613P) or a culture thereof .

In the method for manufacturing a kimchi, the starter is mixed with salt-seasoned kimchi and seasoning to prepare a kimchi; And fermenting the kimchi.

In the method of manufacturing a kimchi, the step of fermenting the kimchi comprises a starter activation process for fermentation at 15 to 30 DEG C for 18 to 30 hours; And an aging process in which the fermentation is performed at 1 to 10 DEG C for 3 to 10 days. When the temperature and the time of the starter activation process are less than the lower limit, activation of the strain of the present invention added as a starter is not performed, so that the arrival time of the host is within 100 hours, preferably within 80 hours, more preferably from 70 to 50 And the temperature and time of the starter activation process exceed the upper limit value, even if the time to reach the desired seeding time is shortened to the above range, the seedling maintenance period is 20% or more as compared with the starter- Or more. If the fermentation temperature is lower than the lower limit value, the kimchi may be frozen and the texture may be damaged and the texture may be lowered. If the fermentation temperature is higher than the upper limit value, the fermentation period may be shortened, Fermentation for 3 to 10 days to reach the good season. The kimchi which has reached the above-mentioned favorable season is stored at 1 to 10 캜, preferably at 2 to 5 캜 for a long period of time, and is kept for 60 days or more, preferably 70 to 100 days.

Hereinafter, the present invention will be described in detail.

Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [accession number: KFCC11613P] of the present invention was isolated from kimchi kimchi prepared by kimchi kimchi. As a result of the 16S rRNA sequencing analysis, Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 The homology of the Leuconostoc mesenteroides subsp. Strain to the GenBank database was 99% (see FIG. 1).

Therefore, the strain of the present invention are acids Pocono stock mesen teroyi des (Leuconostoc mesenteroides) to identify and flow Pocono stock mesen teroyi des sub speaker system mesen teroyi des (Leuconostoc mesenteroides subsp. Mesenteroides) was named YSM1219 2015 years in Korea Culture Center of Microorganisms Deposited on Apr. 28, and granted the deposit number KFCC11613P.

The yeast strain YSM1219 of the present invention is a gram-positive bacterium and is facultative anaerobes capable of growing under both aerobic and anaerobic conditions. It does not form spores. The morphology of the cells is a chain of streptococci or streptococci and has no motility (see FIG. 2).

The strain YSM1219 of the present invention belongs to the generic recognized as safe (GRAS) strains which are not harmful to humans, and the enzyme activity using the API-ZYM kit (Biomerieux, France) As a result of the measurement, 20 kinds of enzymes are all inactive and safe.

Therefore, the present invention can be used as a prophylactic composition, a feed composition or a food additive composition for health promotion of humans and animals. The composition may contain live bacteria, dried germs or cultures of the strain of the present invention as an active ingredient, and may further contain excipients or carriers. The culture includes a culture medium itself cultured in a liquid medium, a filtrate (centrifuged supernatant) obtained by removing the strain by filtration or centrifugation of the culture medium, and the like. The content of leuconostoc mesenteroides in the composition may vary depending on the use of the composition and the formulation.

The compositions can be prepared and administered in a variety of formulations and methods. For example, Ryukono Stokmeensenoidis or its culture is mixed with carriers and perfumes commonly used in the pharmaceutical field to form tablets, troche, capsules, syrup, powder, suspension, granule or the like in the form of granules, elixir, elixir, elixir, syrup, Examples of the carrier include binders, lubricants, disintegrants, excipients, solubilizers, dispersants, stabilizers, suspending agents and the like. The administration method may be oral, parenteral or application, but is preferably orally administered. The dose may be appropriately selected depending on the degree of absorption, inactivation rate and excretion rate of the active ingredient in the body, age, sex, condition, etc. of the subject.

The leuconostoc mesenteroides or the culture thereof of the present invention can be used as a food additive for foods such as kimchi, drinks, baby foods, dairy products and the like. In addition, the present invention can be used as a starter for the production of fermented foods. The fermented food includes cheese, kimchi, fermented reproductive products and the like. The fermented food using the leucono Stokes meenceroides according to the present invention can be produced according to a conventional method known in the art.

Leuconostoc mesenteroides of the present invention can be used to make kimchi. Preferably, the kimchi can be prepared by adding common kimchi seasonings such as red pepper powder, garlic, ginger, green onions, radish and sugar to the salted Chinese cabbage, and then adding the present luokonostokmesenteroides or a culture thereof thereto have. When the leucono Stokes meenceroides according to the present invention is added, 0.0005 to 0.05% by weight, preferably 0.001 to 0.005% by weight, based on the total weight of the kimchi is added to the kimchi in a wet weight, By weight, preferably 0.01 to 1% by weight, and most preferably 0.02 to 0.5% by weight.

The leukotriose mesenteroides of the present invention can be cultured in a large amount by a conventional method for culturing a microorganism belonging to the genus Leukonostok. As the culture medium, a medium composed of carbon source, nitrogen source, vitamins and minerals can be used. For example, MRS (Man-Rogosa-Sharp) medium or cabbage juice medium can be used. The Chinese cabbage juice medium can be used by crushing, juicing and sterilization of the pickled Chinese cabbage. The cultivation of the microorganism is possible under the culture conditions of a conventional Reukonovost medium, for example, it can be cultured at 25 to 37 DEG C for about 18 to 48 hours, more preferably for about 20 hours at 37 DEG C . The culture medium in the culture broth can be removed and centrifugation or filtration can be carried out to recover only the concentrated cells, and these steps can be carried out as required by those skilled in the art. The concentrated cells may be frozen or lyophilized according to a conventional method so as not to lose their activity.

The novel Leuconostoc mesenteroides subsp. Mesenteroides YSM1219, a novel lactic acid fermentation product of the present invention, can be used in various ways for the production of a probiotic composition, a feed composition, a food additive composition and a fermented food have.

1 shows the flow diagram of Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 strain of the present invention.
Fig. 2 is a Gram stain image of a strain of Leuconostoc mesenteroides subspissis mesenteroides YSM1219 of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

≪ Example 1: Isolation and identification of lactic acid bacteria &

The kimchi kimchi which had reached the good maturity was diluted 10 times with 0.85% saline and 0.1 ml of MRS agar medium (MRS agar, Difco .; 10 g of bupropto peptone, 10 g of beef extract, 5 g of yeast extract , 20 g of glucose, 801 g of twine, 2 g of citric acid, 2 g of potassium dibasic potassium, 5 g of sodium acetate, 0.1 g of manganese sulfate, 0.05 g of magnesium sulfate, 15 g of agar / 1 l of distilled water) . Plates were then incubated for 2 days in a 25 < 0 > C incubator. Each of the resulting colonies was inoculated on MRS agar plates and cultured at 25 DEG C for 2 days to isolate lactic acid bacteria colonies.

The selected lactic acid bacteria were separated into a single colony and then identified as an API system (API system; La Balme-les-Grottes, France). First, the sterilized platinum microbial colonies were each taken and suspended in 2 ml of sterile distilled water. Again, the bacterial solution was suspended in 5 ml of sterilized distilled water to a concentration of MccFaland Standard Solution No. 2 supplied by API 50CH kit (BioMerieux, France). The supernatant was added to the liquid medium of the API 50CH kit and homogenized, and 200 μl of each of the 50 tubes of the API 50CH kit was inoculated. The tube was overlaid with mineral oil and then cultured at 30 DEG C for 48 hours. The culture solution was analyzed by an API system to identify 49 types of carbohydrate fermentation patterns, and the results were entered into an ATB identification computer system. As a result, the selected lactic acid bacterium was found to be a strain belonging to the genus Leuconostok.

The base sequence of 16S rDNA of the selected lactic acid bacteria was analyzed according to a conventional method known in the art. As a result, it was found that the 16S rDNA nucleotide sequence (SEQ ID NO: 1) of the lactic acid bacterium was 99% identical to the 16S rDNA nucleotide sequence of Leuconostoc mesenteroides subsp.

Therefore, the present inventors named the lactic acid bacterium as " Leuconostoc mesenteroides subsp. Mesenteroides YSM1219" and submitted it to the Korean Culture Center of Microorganisms in 2015 On May 28 [Accession No .: KFCC11613P].

<Experimental Example 1: Measurement of safety-related enzyme activity>

The strain of the present invention was incubated at 37 ° C in a MRS medium, and then reached a density of 1.0 at OD 550nm using a spectrophotometer, centrifuged, and infected with physiological saline (0.85% NaCl) at a concentration of 10 ⁶ CFU / ml , And examined using an API-ZYM kit (Biomerieux, France). After the bacteria were incubated at 37 ° C for 8 hours, one drop of ZYM-A solution and ZYM-B solution was dropped and left at room temperature for 10 minutes, and enzyme activity was measured. Enzyme activity was compared with the standard (0-5, nanomole) of each color in the standard color chart of the API-ZYM manual.

For example, beta-glucuronidase is known to be a carcinogenic enzyme that converts benzopyran into a carcinogenic substance. Enzymes known as other harmful enzymes, such as those with an activity of less than 3, Were all inactive.

Therefore, it was confirmed that the yeast strain YSM1219 of Ryukono Stokes meencenteroides subspissis of the present invention is a safe strain in which all the safety-related enzyme activities are inactive.

&Lt; Preparation Example 1: Preparation of composition for food addition >

The yeast strain YSM1219 of the present invention was cultured in a large amount, and then the cells were separated by centrifugation. The medium was used after sterilization (121 ° C for 15 minutes) in the sterilization machine after preparing the MRS liquid medium. The strain was inoculated with a strain of 0.5% (V / V) (3 ± 10-11 CFU / ml) Lt; 0 &gt; C for 12 hours. The detailed culture conditions are shown in Table 2 below.

division Contents Medium (liquid) MRS Broth pH 6.1 ± 0.2 Incubation temperature 37 ° C ± 1 Ventilation conditions (VVM) 0.5 Stirring (RPM) 300 ± 10 Culture time (Hour) 12

The cells may be separated from the culture solution itself or the culture solution to be used as a composition for food addition, or the freeze-dried powder as described below may be used as a composition for food addition. For example, milk powder or skim milk, and starch or lactose at a weight ratio of 1: 1, and the mixture is rapidly frozen at -70 ° C or lower. And lyophilized for 36 hours to prepare a composition for food addition. At this time, the temperature of the hot plate for increasing the efficiency of water evaporation during lyophilization was set to 30 ° C, and the prepared food additive composition contained 1 × 10 ⁸ cfu / g or more of the strain of the present invention.

&Lt; Preparation Example 2: Preparation of Kimchi >

Kimchi preparation methods were performed according to the standard method of traditional Chinese cabbage kimchi. More specifically, the raw materials were 13 ± 5.0 g of radish, 2.0 ± 0.5 g of garlic, 1.5 ± 0.5 g of ginger, 2.0 ± 1.5 g of anchovy milk, 1.0 ± 0.2 g of sugar, Salinity of 3.0 ± 0.5 g, and red pepper powder of 4.0 ± 0.5 g. Chinese cabbage was cut into small halves and large halves were divided into four halves, which were cut into 13% brine (Shinan shell salt) for 10 hours and then drained. The sauce was mixed with radish, radish, red bean curds and green onions, garlic, ginger and sugar. Finally, I put anchovy milk liquor and threw it.

The culture broth of Preparation Example 1 was centrifuged to obtain cells, centrifuged and washed with 0.85% salt, and the strain of the present invention was added as a starter to the above-mentioned sauce so as to be 0.002% by weight based on the total weight of the kimchi, (Production Example 2-1). As a control, kimchi was prepared in the same manner using the seasoning without the strain of the present invention (Production Example 2-0).

<Experimental Example 2: Time to reach the enemy and the time to maintain the enemy according to the fermentation temperature>

The starter-free kimchi prepared in Preparation Example 2-0 and the starch-modified Kimchi prepared in Preparation Example 2-1 as starter were stored at different fermentation temperatures of 3, 12 and 20 ° C, The time was measured and is shown in Table 3.

In the present invention, when the pH of the kimchi is 4.3 ± 0.3, it is referred to as "good season". The kimchi is firstly fermented and the pH of the kimchi is adjusted to the above range, Is called the time of arrival of the enemy, and the time of maintaining the pH of 4.0 to 4.6 is called an enemy holding period. The pH of kimchi was measured at 20 캜 with stirring by mixing Kimchi with 5% by weight of distilled water after grinding with a blender.

Fermentation temperature (℃) division (Hr) (Days) 3 Production Example 2-0 162 47 3 Production Example 2-1 126 55 12 Production Example 2-0 114 33 12 Production Example 2-1 90 46 20 Production Example 2-0 66 15 20 Production Example 2-1 42 28

The time to reach the enemy maturity was measured once every 6 hours, and the duration of the enemy maturity was measured once a day. As the fermentation temperature was increased, the time to reach the desired maturity and the duration of the maturation were short, and it was confirmed that Production Example 2-1 in which the strain of the present invention was added as a starter and Production Example 2-0 in which no starter was added were compared , The time to reach the enemy maturity was 23 to 33% shorter and the time to maintain the enemy maturity was 17 to 86% longer.

Therefore, when the strain of the present invention was added as a starter, it was confirmed that the fermentation temperature was shortened at all the fermentation temperatures regardless of the fermentation temperature, and that the fermentation time was extended.

<Experimental Example 3: Time to reach the enemy and the time to maintain the enemy according to the initial starter activation temperature>

The starter was activated by holding the kimchi added with the strain of Preparation Example 2-1 as a starter immediately after the preparation at 12, 20, 28, and 36 ° C for 24 hours, and then the pH at the end of the activation was measured And then stored at 3 ° C to measure the arrival time and the holding time of the enemy. The results are shown in Table 4.

Activation temperature (℃) At the end of activation pH (Hr) (Days) 12 5.20 102 58 20 4.95 66 74 28 4.80 54 68 36 4.45 36 47

In Experimental Example 2, when the kimchi added with the strain of Production Example 2-1 of the present invention as a starter was maintained at 3 캜 from the beginning, the time to reach the enemy maturity was 126 hours and the duration of the enemy maturation was 55 days.

In contrast, when the initial fermentation temperature was increased to activate the starter strain so that the strain of the present invention added as a starter could become a dominant strain, the time to reach the final fermentation time increased in proportion to the fermentation temperature. However, When the temperature was 12 ° C, the increase in the holding time of the seedling was small to 3 days. When the activation temperature was 36 ° C, the seedling holding time was shortened by 8 days. When the activation temperature was 15 to 30 ° C, The maintenance period increased from 13 to 19 days.

<Experimental Example 4: Time to reach the enemy and the time to maintain the enemy according to the initial starter activation time>

The starter was activated by keeping the Kimchi added with starter of Preparation Example 2-1 as a starter at 20 ° C for 12, 24, and 36 hours, respectively, And the time to reach the enemy seedling and the seedling holding time were measured and shown in Table 5.

Activation time (hr) At the end of activation pH (Hr) (Days) 12 5.30 108 56 24 4.95 66 74 36 4.70 48 53

When the initial starter activation time at 20 ° C was 18 to 30 hours, as compared with the case where the kimchi added with starter of the present invention strain 2-1 in Preparation Example 2 was kept at 3 ° C from the beginning, However, if it was out of the above range, the effect of extending the shelf life was not shown.

<Experimental Example 5: Time to reach the enemy seedling and the time to maintain the enemy seedling according to the type of the starter>

A kimchi was prepared in the same manner as in Preparation Example 2-1 except that no starter was added as a control group or the starter microorganism was used to prepare a kimchi. The mixture was maintained at 20 ° C for 24 hours, The time and the aging time were measured and are shown in Table 6.

division (Hr) (Days) Production Example 2-0 (no starter added) 132 50 Production Example 2-1 (YSM1219) 66 74 Ryukono Stokeshene Teroids K8P4
(KCTC 10527BP) 72 58 Ryukono Stock Medenseoloids KFRI819
(KFCC 11209) 84 63

When the strain of the present invention was used as a starter, the time to reach the enemy maturity was shortened to about 50% and the duration of the enemy maturity was extended by 24 days as compared with that without the starter. When the strain K8P4 strain was used as a starter, there was no significant difference in the time to reach the desired seeding time from that of the production example 2-1 using the strain of the present invention as a starter, but the survival time of the seedling was 16 days The effect of promoting the fermentation stage was short, but the effect of enhancing the survival time of the host was not shown, and when the strain of Ryukono Stokes meencenterisoidis KFRI819 was used as a starter, the time to reach the enemy maturity was not shortened, Compared with the control group.

<Experimental Example 6: Sensory evaluation and hardness of starter Kimchi according to kinds of starters>

The sensory evaluation and the hardness measurement were carried out using the kimchi 40 days after the preparation, in which all the kimchi prepared in Experimental Example 5 reached the final maturity, and the results are shown in Table 7.

Sensory evaluation was carried out on 20 trained panels by using 5 - point scale method. The degree of flavor, texture (texture), and overall acceptability were evaluated.

Hardness measurements were made using a texture analyzer (TA.XT2, Stable Micro Systems, Ltd., Godalming, England). The measurement was done by cutting the fourth cabbage leaf from the outer leaves of Kimchi, using the puncture test (puncture test) on the stem white part located about 4-5 cm from the root, which is the thickest part of the cabbage leaf and the last part to be aged The test was performed by applying a force until the test was performed. At this time, the measurement conditions were probe 3 mm, pretest speed 5 mm / s, test speed 0.5 mm / s, and posttest speed 10 mm / s. The maximum hardness of 100% penetration from the center of the kimchi surface and the time from when the probe comes into contact with the surface of the Chinese cabbage to when the surface of the Chinese cabbage is pierced is measured by the number of peaks in the graph Respectively. The number of Kimchi samples was measured 15 times in the control group

division Likelihood Hardness Flavor Properties all Production Example 2-0 (no starter added) 3.8 ± 0.3 3.1 ± 0.3 3.4 ± 0.3 10.2 ± 0.11 Production Example 2-1 (YSM1219) 4.0 ± 0.2 4.3 ± 0.3 4.2 ± 0.3 13.2 ± 0.23 Ryukono Stokeshene Teroids K8P4
(KCTC 10527BP) 3.9 ± 0.2 3.6 ± 0.3 3.7 ± 0.3 12.5 ± 0.31 Ryukono Stock Medenseoloids KFRI819
(KFCC 11209) 3.8 ± 0.2 3.5 ± 0.2 3.6 ± 0.2 12.1 ± 0.15

When the strain of the present invention was used as a starter, all of the kimchi samples were compared with those of starter-free starter, but there was a significant difference in the degree of preference for physical properties.

When the Ryukono Stokes meencereroides K8P4 strain and KFRI819 strain were used as the starter, there was no significant difference in the hardness value from Production Example 2-1 in which the strain of the present invention was used as a starter, but the difference in sensory properties The result of the physical properties preference and the overall preference was lower than that of Production Example 2-1.

&Lt; Preparation Example 3: Preparation of a biocidal composition >

The yeast strain of Ryukono Stokes mesenteroides subspecies mesenteroides YSM1219 of the present invention was inoculated on a medium containing 2.0% glucose, 1.0% peptone, 1.0% yeast extract, 0.2% fermented soybean, 0.05% magnesium sulfate and 0.05% cysteine And cultured aerobically for 2 days at 37 ° C. The culture broth of each of the above strains was inoculated at 10% by weight in a solid culture medium in which a defatted steel, soybean powder, corn and molasses were mixed at a weight ratio of 3: 1: 1: 1, %. The fermentation broth composition was prepared by anaerobic fermentation with stirring at 40 ° C. for 3 days. The broth composition prepared herein contained 1 × 10 ⁸ cfu / g or more of the strain of the present invention.

&Lt; Preparation Example 4: Preparation of composition for feed >

The yeast strain of Ryukono Stokes mesenteroides subspecies mesenteroides YSM1219 of the present invention was inoculated on a medium containing 2.0% glucose, 1.0% peptone, 1.0% yeast extract, 0.2% fermented soybean, 0.05% magnesium sulfate and 0.05% cysteine And cultured aerobically for 2 days at 37 ° C. The culture medium of each strain, the defatted steel and the soybean powder as excipients were simply mixed at a weight ratio of 1: 1: 1, dried at a temperature of minus 40 ° C, and the dried mixture was pulverized to prepare a feed composition. At this time, the prepared feed composition contained the strain of the present invention at a concentration of 1 x 10 &lt; ⁸ &gt; cfu / g or more.

Korea Microorganism Conservation Center KFCC11613P 20150428

<110> YONSEI UNIVERSITY <120> Leuconostoc mesenteroides YSM1219 and its use <130> HPC6113 <160> 1 <170> Kopatentin 2.0 <210> 1 <211> 1442 <212> DNA <213> Leuconostoc mesenteroides <400> 1 atgcaagtcg aacgcacagc gaaaggtgct tgcacctttc aagtgagtgg cgaacgggtg 60 agtaacacgt ggacaacctg cctcaaggct ggggataaca tttggaaaca gatgctaata 120 ccgaataaaa cttagtgtcg catgacaaaa agttaaaagg cgcttcggcg tcacctagag 180 atggatccgc ggtgcattag ttagttggtg gggtaaaggc ctaccaagac aatgatgcat 240 agccgagttg agagactgat cggccacatt gggactgaga cacggcccaa actcctacgg 300 gaggctgcag tagggaatct tccacaatgg gcgaaagcct gatggagcaa cgccgcgtgt 360 gtgatgaagg ctttcgggtc gtaaagcact gttgtatggg aagaacagct agaataggaa 420 atgattttag tttgacggta ccataccaga aagggacggc taaatacgtg ccagcagccg 480 cggtaatacg tatgtcccga gcgttatccg gatttattgg gcgtaaagcg agcgcagacg 540 gtttattaag tctgatgtga aagcccggag ctcaactccg gaatggcatt ggaaactggt 600 taacttgagt gcagtagagg taagtggaac tccatgtgta gcggtggaat gcgtagatat 660 atggaagaac accagtggcg aaggcggctt actggactgc aactgacgtt gaggctcgaa 720 agtgtgggta gcaaacagga ttagataccc tggtagtcca caccgtaaac gatgaacact 780 aggtgttagg aggtttccgc ctcttagtgc cgaagctaac gcattaagtg ttccgcctgg 840 ggagtacgac cgcaaggttg aaactcaaag gaattgacgg ggacccgcac aagcggtgga 900 gcatgtggtt taattcgaag caacgcgaag aaccttacca ggtcttgaca tcctttgaag 960 cttttagaga tagaagtgtt ctcttcggag acaaagtgac aggtggtgca tggtcgtcgt 1020 cagtcgtgt cgtgagatgt tgggttaagt cccgcaacga gcgcaaccct tattgttagt 1080 tgccagcatt cagatgggca ctctagcgag actgccggtg acaaaccgga ggaaggcggg 1140 gacgacgtca gatcatcatg ccccttatga cctgggctac acacgtgcta caatggcgta 1200 tacaacgagt tgccaacccg cgagggtgag ctaatctctt aaagtacgtc tcagttcgga 1260 ttgtagtctg caactcgact acatgaagtc ggaatcgcta gtaatcgcgg atcagcacgc 1320 cgcggtgaat acgttcccgg gtcttgtaca caccgcccgt cacaccatgg gagtttgtaa 1380 tgcccaaagc cggtggccta accttttagg aaggagccgt ctaaggccgg accagatagg 1440 gg 1442

Claims (9)

Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [Accession No .: KFCC11613P]. Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [Accession No .: KFCC11613P] or a culture thereof. Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [Accession No .: KFCC11613P] or a culture thereof. Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [Accession No .: KFCC11613P] or a culture thereof. Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [Accession No .: KFCC11613P] or a fermented food containing the culture. A fermented food which is fermented by adding a starter containing Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 (Accession No .: KFCC11613P) or a culture thereof. Wherein the fermentation is carried out by adding a starter containing Leuconostoc mesenteroides subsp. Mesenteroides YSM1219 [accession number: KFCC11613P] or a culture thereof. [8] The method of claim 7, wherein the starter is mixed with salt-seasoned vegetables and seasoning to prepare a kimchi; And fermenting the kimchi. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt; 9. The method of claim 8, wherein the step of fermenting the kimchi comprises: a starter activation step of fermenting at 15 to 30 DEG C for 18 to 30 hours; And fermenting the fermentation at 1 to 10 ° C for 3 to 10 days.

Images