KR20180003649A - Lactobacillus brevis and method for manufacturing fermented daikon composition having improved sourness using the same - Google Patents

Abstract

The present invention relates to a novel Lactobacillus brevis strain, a daikon fermented composition manufactured by using the same and a manufacturing method thereof. A daikon extract of the present invention reduces excessive sour flavors and tastes which can cause repulsion but increases sweet flavors and tastes to have improved flavors and tastes. As a sour taste and a sweet taste are properly blended so the daikon extract can be usefully used for manufacturing various foods.

Description

[0001] The present invention relates to a Lactobacillus brevis strain and a method for manufacturing fermented dairy ingredients,

The present invention relates to a novel Lactobacillus brevia strain and a non-fermented composition having improved sour taste prepared using the same.

It has a moisture content of 94% or more and a vitamin C content of 19 to 22 mg / 100 g. It has a high content of diastase, which is one of the digestive enzymes, and promotes digestion. , And it is widely used to promote coolness and taste in various dishes. In addition, the abundant vegetable fiber of radish is used to cleanse the waste in the intestines, and it is effective also in the one-body because it has the effect of heat-dissipation and coughing or sore throat. It is effective for dieting with low calorie of 13Kcal per 100g And various functional foods and various functional adjuvants have been developed and studied.

Conventional non-fermented products such as Dongchimi have a high content of acetic acid, resulting in a strong sour taste upon ingestion, and a low content of sugar and a relatively low sweetness.

KR10-0874932 B1

In one aspect, an object of the present invention is to provide a novel Lactobacillus brevis strain.

In another aspect, an object of the present invention is to provide a fermented product with improved sourness and sweetness and sweetness.

In another aspect, an object of the present invention is to provide a method for producing a flavor-free non-fermented product.

In one aspect, the present invention relates to a method for preparing a mixture comprising adding 70% by weight, 2% by weight of salt and 3% by weight of garlic to 5 × 10 ⁷ CFU / ml of the strain, Lactobacillus brevis strains which, when cultured for 48 hours at < RTI ID = 0.0 > 0 C, < / RTI >

In another aspect, the present invention provides a process for producing a fermented milk, comprising: a step of grinding radish; A mixing step of mixing at least one of the ground garlic and the garlic ground salt; And fermenting the mixture obtained in the mixing step by inoculating the strain to the fermentation step.

In another aspect, the present invention provides a non-fermented product produced by the above production method.

In another aspect, the present invention provides a food composition comprising a non-fermented product or an extract thereof.

The non-fermented product produced by using the Lactobacillus brevis strain according to one aspect of the present invention has an improved taste and aroma, which reduces excessive sourness and sour taste which may give a sense of rejection, and increases sweetness and sweetness.

The non-fermented product according to one aspect of the present invention is useful because it can be used for the production of various foods because the sour and sweet taste are appropriately harmonized.

1 is a graph showing the results of sensory evaluation for selecting Lactobacillus brevis strain according to an aspect of the present invention.
2 is a flow diagram of a Lactobacillus brevis strain according to an aspect of the present invention.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention relates to a method for preparing a mixture comprising adding 70% by weight, 2% by weight of salt and 3% by weight of garlic to 5 × 10 ⁷ CFU / ml of the strain, based on the total weight of the mixture, Is a Lactobacillus brevis strain which, when cultured for 48 hours, produces 0.35% by weight or more of reducing sugar based on the total weight of the mixture.

In the present specification, the reducing sugar is collectively referred to as a saccharide exhibiting a reducing power, and may include all of monosaccharides including glucose, for example, and may include some of disaccharides, small saccharides, and polysaccharides.

When fermenting radish using the strain according to one aspect of the present invention, the fermented product contains a high content of reducing sugar, so that a fermented product having enhanced sweetness can be obtained.

In this aspect, the strain may have one or more of the following characteristics: sorbose production ability; Mannitol efficacy characteristics; Amigdalin efficacy characteristics; And glucoside resolution properties.

The sorbose may be L-sorbose, and the glucoside may be alpha-glucoside.

In one aspect of the present invention, the strain may be derived from a vegetable fermentation product. In one embodiment, the vegetable may comprise radish. For example, the strain may be derived from Dongchimi.

In this aspect, the strain may comprise the sequence of SEQ ID NO: 1. SEQ ID NO: 1 may comprise the 16s rDNA of the strain.

In one embodiment, the strain may be a strain of Accession No. KCCM11556P. The strain may be a Lactobacillus brevis SMB091 strain.

In another aspect, the present invention provides a process for producing a fermented milk, comprising: a step of grinding radish; A mixing step of mixing at least one of the ground garlic and the garlic ground salt; And fermenting the mixture obtained in the mixing step by inoculating the strain into the fermentation step.

In one embodiment, in the fermentation step, the strain may be inoculated at 2 x 10 ⁷ CFU / ml to 5 x 10 ⁷ CFU / ml. Specifically, in one aspect of the present invention, the strain inoculated into the mixture has a concentration of 2 X 10 ⁷ CFU / ml, 2.5 X 10 ⁷ CFU / ml, 3 X 10 ⁷ CFU / ml, 3.5 X 10 ⁷ CFU / ml or more, 4 X 10 ⁷ CFU / ml or more, 4.5 X 10 ⁷ CFU / ml or more, 4,0 X 10 ⁷ CFU / ml may be more than, 5 X 10 ⁷ CFU / ml or less, 4.5 X 10 ⁷ CFU / ml or less , 4.0 X 10 ⁷ CFU / ml or less, 3.5 X 10 ⁷ CFU / ml or less, 3.0 X 10 ⁷ CFU / ml or less, 2.5 X 10 ⁷ CFU / ml or less, 2.0 X 10 ⁷ CFU / ml or less, 1.5 X 10 ⁷ CFU / ml.

The fermentation step may be a fermentation at a temperature of 15 ° C to 40 ° C for 20 to 52 hours.

More specifically, the temperature of the fermentation step may be 15 or more, 20 or more, 25 or more, 27 or more, 29 or more, 30 or more, 31 or more, 33 or more, 35 or more, 40 or less, 35 or less, 33 or less, 31 or less , 30 or less, 29 or less, 27 or less, 25 or less, 20 or less, or 15 or less. Specifically, the fermentation step may be performed for at least 20 hours, at least 24 hours, at least 28 hours, at least 32 hours, at least 36 hours, at least 40 hours, at least 44 hours, at least 48 hours, at least 52 hours, at least 56 hours, Or less, 52 hours or less, 48 hours or less, 44 hours or less, 40 hours or less, 36 hours or less, 32 hours or less, 28 hours or less, 24 hours or less or 20 hours or less.

In one embodiment, the method may further comprise an aging step of aging the fermentation product.

In one aspect of the invention, the aging step may be an additional 3 to 6 days in the same conditions after fermentation. Specifically, in one aspect of the present invention, the aging step may be performed after the fermentation is further allowed to stand for 3 days or longer, 4 days or longer, 5 days or longer, 6 days or longer, 7 days or longer, 8 days or longer, 9 days or longer or 10 days or longer Or 10 days, 9 days, 8 days, 7 days, 6 days, 5 days, 4 days, or 3 days or less.

In one aspect of the present invention, the fermentation step may be performed by further performing low-temperature fermentation after aging, which is allowed to stand under the same conditions as fermentation, and the fermentation at low temperature may be performed at 0 to 7, Specifically, the maintenance period may be at least 3 days, at least 1 week, at least 2 weeks, at least 1 month, at least 2 months, at least 3 months, at least 4 months, at least 5 months, at least 5 months , 4 months or less, 3 months or less, 2 months or less, 1 month or less, 2 weeks or less, 1 week or less, or 5 days or less and may be the same as the storage period of the fermented product.

In one aspect of the invention, the fermentation step may be one to three days of fermentation, and the fermentation step after the fermentation step may be an additional three to six days of fermentation, May be for an additional 3 to 5 months or less.

In one aspect of the present invention, the non-fermented product comprises: 1) washing with water; 2) crushing washed washed radish; 3) mixing at least 70% to 80% by weight of the ground dressing, 1-2% by weight of salt and 1-3% by weight of garlic, based on the total weight of the mixture; 4) inoculating the mixture with 5 x 10 < ⁷ > CFU / ml of Lactobacillus brevis and fermenting at a temperature of 20 to 35 for 20 to 52 hours; 5) fermenting the fermented product under the same conditions as the fermentation for an additional 3 to 6 days and aging the fermented product. Specifically, the aging step of the method may be performed at a temperature of 0 to 7 for 3 days to 5 months to further perform low-temperature aging.

In this aspect, the mixing step may comprise 60 to 90% by weight, based on the total weight of the mixture; 0.1 to 3% by weight of salt; And garlic 0.1 to 4% by weight.

In one aspect of the present invention, the fermentation product is fermented in an amount of 60 wt% or more, 65 wt% or more, 70 wt% or more, 75 wt% or more , Not less than 95% by weight, not more than 90% by weight, not more than 85% by weight, not more than 80% by weight, not more than 75% by weight, not more than 70% by weight, Or less, or 65 wt% or less, or 60 wt% or less. More specifically, the bitumen to be mixed in the mixing step may be from 65% by weight to 75% by weight, more specifically from 68% by weight to 72% by weight, based on the total weight of the mixture.

In one aspect of the present invention, the salt contained in the salt or the fermented product mixed in the mixing step is 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more and 1.5% by weight or less, By weight, not less than 2.0% by weight, not less than 2.5% by weight, not less than 3.0% by weight, not less than 3.5% by weight, or not less than 4.0% by weight and not more than 5.0% by weight, not more than 4.5% Up to 2.5 wt.%, Up to 2.0 wt.%, Up to 1.5 wt.%, Up to 1.0 wt.%, Up to 0.5 wt.%, Or up to 0.1 wt.

In one aspect of the present invention, the garlic contained in the garlic or the fermented product mixed in the mixing step may contain 0.1 wt% or more, 0.5 wt% or more, 1.0 wt% or more, 1.5 wt% or more, By weight, not less than 2.0% by weight, not less than 2.5% by weight, not less than 3.0% by weight, not less than 3.5% by weight, or not less than 4.0% by weight and not more than 5.0% by weight, not more than 4.5% Up to 2.5 wt.%, Up to 2.0 wt.%, Up to 1.5 wt.%, Up to 1.0 wt.%, Up to 0.5 wt.%, Or up to 0.1 wt. Further, in one aspect of the present invention, the fermented product according to one aspect of the present invention may be one that does not contain garlic (0 wt%).

In one aspect of the present invention, the radish or garlic mixed in the mixing step may be ground.

In one aspect, the present invention may relate to a non-fermented product produced by a manufacturing method according to one aspect of the present invention.

In one aspect, the non-fermented product comprises 0.5 to 0.7% by weight of reducing sugar, based on the total weight of the fermented product; From 100 mg / l to 1000 mg / l of acetic acid, based on the total volume of the fermented product; Or from 100 mg / l to 1000 mg / l of pyroglutamic acid, based on the total volume of the fermented product. The non-fermented product may be fermented for at least 48 hours.

The non-fermented product according to one aspect of the present invention is characterized in that the content of acetic acid which is involved in sour taste and vernalization is smaller than that of non-fermented product produced with other lactic acid bacteria such as Lactobacillus parabuchneri (KCCM11555P) , The content of reducing sugar is higher, so that the rejection caused by the sour taste and the new flavor is alleviated, and there is a synergistic effect by proper combination of sourness and sweet taste. In addition, the non-fermented product according to one aspect has an improved sweet flavor because the content of ethyl alcohol is higher than that of the non-fermented product in which the ethyl alcohol content is fermented with the lactobacillus parabucneri. In addition, the non-fermented product according to one aspect of the present invention has a high content of pyroglutamic acid, and pyroglutamic acid increases the insulin secretion in the body, and thus is effective for controlling the blood glucose level.

The reducing sugar may be contained in an amount of 0.5 wt% or more, 0.6 wt% or more, or 0.7 wt% or more, and 0.8 wt% or less, 0.7 wt% or less, or 0.6 wt% or less based on the total weight of the fermented product.

The acetic acid may be at least 100 mg / l, at least 200 mg / l, at least 300 mg / l, at least 400 mg / l, at least 500 mg / l, at least 600 mg / l, at least 700 mg / And less than 1000 mg / l, not more than 900 mg / l, not more than 800 mg / l, not more than 700 mg / l, not more than 600 mg / l or less, or 200 mg / l or less.

Further, in the above-mentioned aspect, the non-fermented product is characterized by (1) an acidity of 0.8 to 1.4%; (2) a characteristic comprising 10 ⁶ to 10 ¹⁰ CFU / g of lactic acid bacteria; And (3) from 7,000 mg / L to 15,000 mg / L of organic acid based on the total volume of the fermented product.

Specifically, the non-fermented product has an acidity of at least 0.8%, at least 0.9%, at least 1.0%, at least 1.1%, at least 1.2%, at least 1.3%, at least 1.4%, at least 1.5% Or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less; (2) lactic acid 10 ⁶ CFU / g or higher, 10 ⁷ CFU / g or more, 10 ⁸ CFU / g or more, 10 ⁹ CFU / g or more, 10 ¹⁰ CFU / g or more, or 10 ¹¹ or more CFU / g 10 ¹⁰ CFU / g or less, 10 ⁹ CFU / g or less, 10 ⁸ CFU / g or less, 10 ⁷ CFU / g or less, or 10 ⁶ CFU / g or less; Or (3) an organic acid concentration of at least 7,000 mg / L, at least 7,500 mg / L, at least 8,000 mg / L, at least 8,500 mg / L, at least 9,000 mg / L, at least 9,500 mg / more than 10,000 mg / L, more than 11,000 mg / L, more than 12,000 mg / L, more than 13,000 mg / L, more than 14,000 mg / L, or more than 15,000 mg / Less than or equal to 13,000 mg / L, less than or equal to 12,000 mg / L, less than or equal to 11,000 mg / L, less than or equal to 10,500 mg / L, less than or equal to 10,000 mg / L, less than or equal to 9,500 mg / Or less, 8,000 mg / L or less, 7,500 mg / L or less, or 7,000 mg / L or less.

Analysis of the physicochemical properties was carried out using the method described in the present specification or published in the Food and Drug Administration issued by the Food and Drug Administration of Korea (hereinafter referred to as the "Food and Drug Administration").

In one aspect of the present invention, the non-fermented product may be a paste.

In one aspect, the present invention may relate to a food composition comprising a non-fermented product or an extract thereof according to one aspect of the present invention.

In one aspect of the present invention, the food composition may be a kimchi, beverage, porridge, mint, broth, or sauce. Specifically, the sauce may be a seasoning sauce and may be widely used for cooking various foods.

In one aspect of the present invention, the term "pulverizing" is a concept involving pulverization, which may mean grinding or grinding the food. Through such grinding, the food may be in the form of a paste Or in the case of dried food, it can be made into flour.

In one aspect of the present invention, "acidity" can be calculated by the following equation, and can be obtained by substituting the appropriate acidity coefficient depending on the type of acid to be measured.

[Mathematical Expression]

In one aspect of the present invention, the lactic acid produced by the lactic acid bacteria is measured, so that the acidity can be determined using the lactic acid coefficient of 0.009 as the optimum acidity coefficient. These acidities are different from pH, which is related to the acidity and richness of the food and means that substances such as phosphoric acid, organic acids, amino acids, or peptides are involved.

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to examples and test examples. However, these examples and test examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited by the following examples.

[Example 1] Separation and securing of lactic acid bacteria

Dongchimi sold in traditional markets across the country were purchased and segregated for six types of lactic acid bacteria through salt tolerance, acid production performance, anaerobic and DNA analysis (Table 1).

During the selection process, salt tolerance, acid production performance, anaerobicity and DNA identification were sequentially performed for each sample, and the number of lactic acid bacteria obtained at each stage was reduced. Finally, six kinds of lactic acid bacteria were selected. The specific selection process is as follows.

[Example 1-1] Primary screening: microbial separation

Each Dongchimi sample was finely ground with the liquid phase, and then 10 g was sampled, diluted with sterilized water by 10 times dilution, and homogenized with a stomacher (Interscience, France) for 2 minutes. Then, the cells were plated on Lactobacilli MRS broth (Difco, USA) supplemented with 1.6% agar using sterile physiological saline according to the decimal method, and cultured for 30 to 48 hours. The obtained single colonies were purified To obtain a strain.

[Example 1-2] Secondary selection: 5% salt tolerance selection

The primary selected microorganisms were plated on Lactobacilli MRS broth (Difco, USA) supplemented with 5% NaCl in 1.6% agar medium and cultured for 30 to 48 hours.

[Example 1-3] tertiary selection: selection of acid production ability

The second selected microorganisms were inoculated on a BCP plate count agar (EIKEN Chemical Co., LTD., Japan) and cultured for 48 hours. Then, strains showing yellow (pH below 5.2) colonies were selected.

Separation sample detach 2nd selection
(5% NaCl) Tertiary selection
(Production performance) 4th selection
(Anaerobic) Dongchimi A 48 23 11 2 Dongchimi B 35 27 8 0 Dongchimi C 71 41 13 3 Dongchimi D 26 19 7 One Sum 180 110 39 6

[Example 2] Selection of lactic acid bacteria excellent in sensory performance in non-fermentation

The fermentation was carried out for 2 days under the condition of 30 in the mixture of 6 kinds of the selected lactic acid bacteria at the blending ratio shown in Table 2. The change in pH and acidity during the fermentation was confirmed, The fragrance sensory scores of five scales of scent (mono, fruity, and new scent) were repeated. Among them, one type of lactic acid bacterium with small deviation was selected. The results of the perfume sensory evaluation are shown in Fig.

Mixing ratio of non-fermented water (% by weight) The 45 water 45 Salt 2 Ground garlic 3 Lactobacillus 5 Sum 100

[Example 3] Identification of lactic acid bacteria for selection

Finally, 16s rDNA identification was performed to identify the selected KR10 strains. PCR was carried out using universal primer 27F (5'-AGAGTTTGATCMTGGCTCAG-3 ', SEQ ID NO: 2) and 1429R (5'-TACGGYTACCTTGTTACGACTT-3', SEQ ID NO: 3) primers to amplify 16S rDNA, The kit was purified and submitted to analysis of the nucleotide sequence by Genotech Co., Ltd. (Daejeon). NCBI Blast and EzTaxon server 2.1 (Jongsik Chun) showed 99.92% similarity to Lactobacillus brecci ATCC 14687 ( Lactobacillus brevis ATCC 14687T) in the genus Lactobacillus.

Afterwards, the 16s rRNA information of strains similar to the screening strains in EzTaxon server 2.1 (Jongsik Chun) was sorted by using a mega program (MEGA program), corrected by visual observation and manual, and then the maximum likelihood method (Fig. 2).

Based on the above results, the lactic acid bacterium of the present invention was identified as Lactobacillus brevis in the genus Lactobacillus.

In addition, the physiological activities of Lactobacillus brevis ATCC 14687 (Lactobacillus brevis ATCC 14687T), which is the most similar strain to the screening strain, were confirmed through the API Kit (50CHB, ZYM, 20e) test. (Table 3).

API KIT test KR10 KCTC3498 L-Sorbose + - L-Rhamnose - + fermentation (Manitol) + - fermentation (Amygdalin) + - a-glucosidase + W b-glucuronidase - +

The results of the API Kit test showed that the two strains were different from each other because the Lactobacillus brevis ATCC 14687 (ATCC 14687T), which is the most similar strain, and the KR10 strain differ in their activities.

The KR10 strain was named Lactobacillus brevis SMB091 and deposited with the Korean Microorganism Conservation Center on July 4, 2014, and its deposit number is KCCM11556P.

[Example 4] Comparative evaluation of fermentation characteristics and quality of non-fermented products using selective lactic acid bacteria

The difference in the physicochemical and microbial changes was confirmed by non-fermentation using Lactobacillus brevis SMB091 strain (hereinafter referred to as SMB091 strain) and Lactobacillus parabuchneri SMB090 (accession number KCCM11555P, hereinafter referred to as SMB090) .

The microorganism viable count was determined by diluting 10 g of the aseptically-obtained non-fermented product with 10 times dilution method in sterilized water, homogenizing with a stomacher (Interscience, France) for 2 minutes, and diluting with sterilized physiological saline according to the decimal system. 0.1 ml of the diluted solution was taken and the number of normal bacteria was inoculated into the PCA (Plate Count Agar; Difco, USA) by the smear flat plate method, and after one day of incubation at 37, the counts, fungi and yeast were inoculated in a PDA (potato dextrose agar; And then counted after incubation for 3 to 30 days. Lactic acid bacteria were inoculated on a solid medium of BCP (Eiken Chemical Co., LTD., Japan) by a smear plate method, and then cultured in a thermostat for 30 days for 3 days. The colonies in which the color of the medium turned yellow were counted (hereinafter, The same measurement was carried out for the measurement).

Each of the strains was cultivated in MRS broth for 1 day, and 2% by weight of each of the cultures of SMB091 strain and SMB090 strain was added to a mixture of 70 wt%, 2 wt% of salt and 3 wt% of garlic, and fermented for 30 to 48 hours The changes in quality and changes in microorganisms were confirmed (Table 4), and a 5-point sensory evaluation was performed to evaluate the quality of each fermentation product (Table 5).

[Table 4]

Fermentation strain Creation Fruit flavor Heron Sour taste sweetness Richness Carbonated rice SMB091 2.6b 3.2a 2.9a 3.2b 2.8a 2.6a 2.4a SMB090 4.2a 3.4a 2.7a 3.8a 1.5b 2.1a 2.3a

As a result of the quality and microorganism analysis, the fermented product of the SMB091 strain and the fermented product of the SMB090 strain showed that the fermented product of the SMB091 strain contained 0.4% of the reducing sugar and the fermented product of the SMB090 strain containing the reducing sugar of 0.1% , It was found that it contained many sugars.

In sensory evaluation, there was no significant difference in fermentation, fermentation and carbonation of fermented product using SMB091 strain and SMB090 strain, but there was significant difference in sourness, sourness and sweetness. Specifically, fermented products using SMB090 strain showed high values in the case of new and sour taste, but fermented products using SMB091 strain showed high intensity in the case of sweetness.

[Example 5] Analysis of fragrance component of non-fermented product

The fragrance component of the fermented non-fermented product (Example 4) fermented with each strain was analyzed qualitatively and quantitatively by GC-MS analysis using SPME extraction method.

First, each sample was kept in equilibrium for 30 minutes at 30 min. Then, SPME fiber (CAR / PDMS 75 μm) was exposed on the headspace to adsorb volatile components for 10 minutes. The GC-MS inlet ) For 5 minutes.

For GC-MS analysis, a 5977A mass selective detector connected to an HP 7890B gas chromatograph was used. The conditions of GC-MS used in the experiment are shown in Table 6.

Injection temp. 250 ℃ Split ratio Splitless Carrier gas He (flow rate: 0.8 mL / min) Oven temp. 40 ° C (5 min) to 180 ° C at a rate of 3 ° C / min to 200 ° C (5 min) at a rate of 8 ° C / min MSD transfer line 280 ℃ Mass scan range 35-350 a.m.u. Mass spectra ionization energy 70 eV Column DB-WAX (30 m length x 0.25 mm i.d. x 0.25 m film thickness)

The volatile components of each sample were tentatively identified as compared to the mass spectral data of the W9N08 library, an on-computer library of GC-MS. Quantitative determination of the volatile flavor components of each sample was performed by measuring the peak area of each sample on a GC-MS total ion chromatogram. These qualitative and quantitative analysis results are shown in Table 7 below.

Volatile Compounds Peak Area Flavor Description SMB090 SMB091 0 days without fermentation 1 day without fermentation 2 days without fermentation 0 days without fermentation 1 day without fermentation 2 days without fermentation Acids Acetic acid 0.62 82.01 128.97 0.73 83.14 90.04 Pungent, sour, vinegar odor with sour, acid taste Alcohols 1-Butanol 5.72 1.85 0.63 2.51 2.34 2.34 Breathtaking, winey, fusel oil-like 1-Hexanol 2.27 3.39 4.05 2.46 3.55 4.61 Resin, flower, green Ethyl alcohol 12.71 12.93 17.4 11.24 17.12 32.44 Sweet Aldehydes Hexanal - 5.85 2.17 - 2.57 1.85 Strong, penetrating, fatty-green, grassy unripe fruit odor Benzenes 1,2-Dimethylbenzene 6.39 - - 6.78 5.73 3.01 Geranium Esters Ethyl acetate 11.43 - 3.59 3.04 2.72 11.93 Ethereal, sharp, wine-brandy like Hydrocarbons Hexane 4.25 2.66 1.38 2.61 - 3.95 Alkane Sulfur-containing compounds Allyl mercenary 4.08 115.47 23.43 0.93 19.74 14.34 Pungent, strong leek and onion-like, sweet Allyl methyl sulfide 125.27 71.8 22.83 142.42 129.3 88.23 Sulfurous, garlic, onion notes Diallyl disulfide 17.2 27.55 1.62 26.7 67.84 15.71 Strong, pungent, garlic odor Diallyl sulfide 25.56 109.08 22.03 37.49 113.39 82.73 Sweet, pungent, garlic-horseradish like Dimethyl disulfide 69.88 4.75 1.46 61.7 36.21 19.66 Strong onion, cabbage-like odor Methyl allyl disulfide 73.14 33.64 5.53 107.55 96.66 23.29 Powerful, sulfurous odor; cooked garlic-onion notes

The non - fermented product of SMB090 was found to contain 1 kind of acids, 11 kinds of alcohols, 7 kinds of aldehydes, 6 kinds of benzenes, 2 kinds of carbonyls, ester species (3 species), hydrocarbons (2 species), ketones (4 species), sulfur-containing compounds (15 species), terpenes (1 species), and other 8 species. SMB091 strain The fermented water is classified into three types: acids (1 kind), alcohols (6 kinds), aldehydes (6 kinds), benzenes (5 kinds), esters (3 kinds), hydrocarbons (1 kind) 1 species), sulfur-containing compounds (28 species), and 7 other species.

Among the fragrance components, acetic acid, which is the main component of the scent, showed 128.97 in the SMB090 strain and 90.04 in the SMB091 strain. Therefore, the fermented non - fermented product using SMB091 showed weakness. Further, in the case of the non-fermented product fermented using SMB091, it was confirmed that the amount of the fermented product was larger than that of the non-fermented product fermented using the SMB090 strain, and the amount of ethyl alcohol, which is a component imparting unbalance, was increased.

[Example 6] Analysis of organic acid component of non-fermented product

For the measurement of organic acids, non-fermented samples (Example 4) fermented for 30 days and 2 days using each strain were filtered with a 0.45-μm membrane filter and analyzed by injecting 20 μl into HPLC (Jasco, Japan) , And analysis conditions were as shown in Table 8. The standard substances include oxalic acid, malonic acid, acetic acid, tartaric acid, lactic acid, succinic acid, malic acid, fumaric acid, fumaric acid and citric acid were used.

Items Conditions Column Aminex HPX-87H (300x7.8mm) Elution 0.008 NH ₂ SO ₄ Flow rate 0.6 ml / min Detector UV (210 nm) 오빈 온도 50 ℃

Fermentation
Strain Citric
acid Tartaric
acid Malic
acid Succinic
acid Lactic
acid Acetic
acid Levulinic
acid Pyroglutamic acid Sum SMB
090 0.00 0.00 0.00 0.00 6370.81 3043.86 0.00 324.69 9739.36 SMB
091 0.00 0.00 0.00 0.00 7205.92 530.53 0.00 675.07 8411.51

* In Table 9, the unit is mg / kg.

As a result of the organic acid analysis of the non-fermented product, the non-fermented product fermented using the SMB090 strain showed high acetic acid, resulting in strong acidity and sourness, while the non-fermented product using the SMB091 strain showed significantly low acetic acid, acid and lactic acid were higher (Table 9).

This is the SMB090 strain Lactobacillus parabuchneri The bacterium is characterized by the formation of one molecule of acetic acid, one molecule of 1,2-propanediol, and one molecule of CO2 by using two molecules of lactic acid. Therefore, it shows high acetic acid content in non-fermented product, It seems to be issued.

The non-fermented product using the SMB091 strain exhibited a decrease in sour taste and sensation in the fermented non-fermented product due to the decrease in the sour taste and acupuncture of the fermented product due to the fermentation of SMB090, You can feel cool taste, sweetness, and soft acidity.

Therefore, according to the above results, the non-fermented product according to the present invention exhibits reduced sourness and sourness as compared with the conventional non-fermented product, has a more sweet sensation than the conventional non-fermented product, It is judged that it corresponds to water. It is also easy to use widely in various food fields using it.

Formulation examples of compositions according to one aspect of the invention are described below, but may be applied to various other formulations, which are not intended to be limiting but merely illustrative of the invention.

In the following, various foods and beverages were developed using the non-fermented water composition prepared according to one aspect of the present invention. The fermented fermented product of SMB091 strain is characterized by a soft acidity due to its sweetness and sour taste. It can be applied to various sauces. It is more suitable than SMB090 for beverages and foods due to its clean sour taste and high acidity caused by fermented products .

[Preparation Example 1] Fermented beverage of lactic acid bacteria

The non-fermented composition according to Example 3, which is characterized by a good fermented titratable acidity, is filtered using a filter cloth having a size of 10 mesh or less to remove radish and garlic mash to prepare a fermentation broth. The tortoise obtained above was homogeneously mixed with 5% by weight of a non-fermented broth having a taste and a cool taste, 20% by weight of rice fermentation broth, 0.5% by weight of ginger, 0.05% by weight of Iota carrageenan, 0.1% by weight of natural apple fruit, and purified water of 74.35% Followed by sterilization at 90 占 10 占 폚 for 10 minutes, followed by rapid cooling.

[Production Example 2] Pork or mite that helps digestive disorders

Fermented product according to Example 3, which is characterized in that it is fresh, sweet, and rich in digestive enzymes possessed by radish, and can be eaten freely on a porridge, Broccoli 5%, chopped vegetables 5%, rice 25%, and purified water 50%, and boiled at 100 ± 10 ℃ for 15 minutes.

[Manufacturing Example 3] Bulgogi sauce

Digestive enzymes possessed by radish and enzymes produced by lactic acid bacterium are used to enhance the taste and flavor of food to promote appetite and increase nutritional value as well as to maintain moisture in cooking and to combine ingredients And it is characterized by enhancing the quality of the food. In the case of Example 3, 20% of the non-fermented product, 25% of onion, 5% of par with 5% of garlic, 4% of ginger, 25% of soy sauce, 10% of starch syrup, % Sesame oil, 2% sesame oil and 2.5% sake, homogenized and ground, sterilized for 65 ± 10 15 minutes, and then rapidly cooled.

Korea Microorganism Conservation Center (overseas) KCCM11555P 20140704 Korea Microorganism Conservation Center (overseas) KCCM11556P 20140704

<110> SAMPIO FOOD COMPANY <120> Lactobacillus brevis and method for manufacturing fermented          daikon composition having improved sourness using the same <130> 16P346IND <160> 3 <170> Kopatentin 2.0 <210> 1 <211> 1240 <212> DNA <213> 16s rDNA of Lactobacillus brevis <400> 1 agaagcaggg gataacactt ggaaacaggt gctaataccg tataacaaca aaatccgcat 60 ggattttgtt tgaaaggtgg cttcggctat cacttctgga tgatcccgcg gcgtattagt 120 tagttggtga ggtaaaggcc caccaagacg atgatacgta gccgacctga gagggtaatc 180 ggccacattg ggactgagac acggcccaaa ctcctacggg aggcagcagt agggaatctt 240 ccacaatgga cgaaagtctg atggagcaat gccgcgtgag tgaagaaggg tttcggctcg 300 taaaactctg ttgttaaaga agaacacctt tgagagtaac tgttcaaggg ttgacggtat 360 ttaaccagaa agccacggct aactacgtgc cagcagccgc ggtaatacgt aggtggcaag 420 cgttgtccgg atttattggg cgtaaagcga gcgcaggcgg ttttttaagt ctgatgtgaa 480 agccttcggc ttaaccggag aagtgcatcg gaaactggga gacttgagtg cagaagagga 540 cagtggaact ccatgtgtag cggtggaatg cgtagatata tggaagaaca ccagtggcga 600 aggcggctgt ctagtctgta actgacgctg aggctcgaaa gcatgggtag cgaacaggat 660 tagataccct ggtagtccat gccgtaaacg atgagtgcta agtgttggag ggtttccgcc 720 cttcagtgct gcagctaacg cattaagcac tccgcctggg gagtacgacc gcaaggttga 780 aactcaaagg aattgacggg ggcccgcaca agcggtggag catgtggttt aattcgaagc 840 tacgcgaaga accttaccag gtcttgacat cttctgccaa tcttagagat aagacgttcc 900 cttcggggac agaatgacag gtggtgcatg gttgtcgtca gctcgtgtcg tgagatgttg 960 ggttaagtcc cgcaacgagc gcaaccctta ttatcagttg ccagcattca gttgggcact 1020 ctggtgagac tgccggtgac aaaccggagg aaggtgggga tgacgtcaaa tcatcatgcc 1080 ccttatgacc tgggctacac acgtgctaca atggacggta caacgagttg cgaagtcgtg 1140 aggctaagct aatctcttaa agccgttctc agttcggatt gtaggctgca actcgcctac 1200 atgaagttgg aatcgctagt aatcgcggat cagcatgccg 1240 <210> 2 <211> 20 <212> DNA <213> primer_27F <400> 2 agagtttgat cmtggctcag 20 <210> 3 <211> 22 <212> DNA <213> primer_1429R <400> 3 tacggytacc ttgttacgac tt 22

Claims (16)

As a Lactobacillus brevis strain,
Wherein the strain comprises:
To the mixture, based on the total weight of the mixture, 70 wt.%, 2 wt.% Salt and 3 wt.% Garlic,
When the strain was added at ⁵ × 10 ⁷ CFU / ml and cultured at 30 ° C. for 48 hours,
A Lactobacillus brevicus strain which produces, based on the total weight of the mixture, 0.35% by weight or more of reducing sugar. The method according to claim 1,
Wherein the strain is derived from a vegetable fermentation product. 3. The method of claim 2,
Wherein the vegetable comprises a radish, Lactobacillus brevis strain. The method according to claim 1,
Wherein said strain comprises 16s rDNA comprising the sequence of SEQ ID NO: 1. The method according to claim 1,
Wherein said strain is Lactobacillus brevis SMB091 of Accession No. KCCM11556P. A method of producing a fermented product,
A grinding step to grind radish;
A mixing step of mixing at least one of the ground garlic, garlic and salt;
A fermentation step of fermenting a fermented product obtained by inoculating a strain obtained in any one of claims 1 to 5 into a mixture obtained in a mixing step. The method according to claim 6,
Wherein the fermentation step comprises inoculating the strain with 2 x 10 ⁷ CFU / ml to 5 x 10 ⁷ CFU / ml. The method according to claim 6,
Wherein the fermentation step fermentes at a temperature of 15 DEG C to 40 DEG C for 20 to 52 hours.
A method for producing a fermented product. The method according to claim 6,
The mixing step may comprise, based on the total weight of the mixture,
60 to 90% by weight; 0.1 to 3% by weight of salt; And 0.1 to 4% by weight of garlic are mixed. The method according to claim 6,
The method comprises:
Further comprising a fermentation step of aging the fermentation product. 11. The method of claim 10,
Wherein the aging step is carried out for an additional 3 to 6 days under the same conditions as fermentation after fermentation. A fermented product produced by the method according to claim 8. 13. The method of claim 12,
The non-fermented product,
0.5 to 0.7% by weight, based on the total weight of the fermentation product, of reducing sugar;
From 100 mg / l to 1000 mg / l of acetic acid, based on the total volume of the fermented product; Or pyroglutamic acid, based on the total volume of the fermented product, from 100 mg / l to 1000 mg / l. 14. The method of claim 13,
The non-fermented product,
(1) a characteristic having an acidity of 0.8 to 1.4%;
(2) a characteristic comprising 10 ⁶ to 10 ¹⁰ CFU / g of lactic acid bacteria; And
(3) a fermentation product further comprising at least one of the following characteristics: the fermentation product contains 7,000 mg / L to 15,000 mg / L of an organic acid based on the total volume of the fermented product. A food composition comprising the non-fermented product of claim 12 or an extract thereof. 16. The method of claim 15,
Wherein the composition is a kimchi, beverage or sauce.

Images