KR20190054811A - Lactobacillus plantarum KACC 92189 strain, meat product composition comprising the same and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a Lactobacillus plantarum KACC 92189 strain, a composition of processed meat products containing the same, and a manufacturing method thereof. More particularly, the present invention relates to a composition of processed meat products, which promotes growth of lactic acid bacteria using novel Lactobacillus plantarum KACC 92189, improves palatability of the composition of processed meat products and reduces the concentration of nitrite; and a manufacturing method thereof.

Description

Lactobacillus plantarum KACC 92189 strain, meat product composition comprising the same and method for manufacturing thereof,

The present invention relates to Lactobacillus plantarum KACC 92189 strain, a meat product composition containing the same, and a method for producing the same. More particularly, the present invention relates to a meat product composition and method for producing lactic acid bacteria that can promote the growth of lactic acid bacteria using the novel Lactobacillus plantarum KACC 92189, improve the taste of the meat product composition and reduce the concentration of nitrite .

Currently, in the processed livestock industry, the production of high-function foods by increasing the flavor and nutrition by taking advantage of the raw material characteristics of livestock products and the removal of toxic substances is increasing, and various attempts are being made to increase the product value by enhancing storage stability and functionality .

The sausage is divided into a cooked sausage and a raw sausage. Non-heated sausages can be classified into fresh sausage and dry sausage without addition of nitrite, Sausages can be classified as lactic acid fermented sausages and mold fermented sausages. The fermented sausage of lactic acid bacteria is a series of sausages which prevent the deterioration due to the action of certain lactic acid bacteria at the time of manufacture, and the pH thereof is about 4.8 to 5.4. In the past, lactic acid bacteria of Micrococcus M-53 and Pediococcus cerevisiae were used. Currently, products such as Cabanossi, Summer sausage, Salami, Pepperoni, Landjaeger and Chorizo are available now.

On the other hand, lactic acid bacteria which are abundant in traditional fermented foods such as kimchi play a role of decomposing fibrous and complex proteins and making them important nutrients, symbiosis with digestive system of human body. Probiotics are collectively referred to as live microorganisms that improve the host microbial environment in the gastrointestinal tract of animals, including humans, and thereby have a beneficial effect on the host's health. In order to be effective as probiotics, it must be ingested orally and adhered to the small intestine and maintained on the intestinal surface, so that it should basically have excellent acid resistance, bile acid resistance, and adherence to intestinal epithelial cells.

Lactobacillus sp. Lactobacillus is a typical probiotic found in traditional fermented foods such as kimchi. Microorganisms of the genus Lactobacillus are lactic acid bacterium which are homozygous or heterozygous fermenting, and are commonly found in the fermentation process of minced meat, dairy products and vegetables of animals including humans. Lactobacillus microorganisms maintain intestinal pH acidic and inhibit the growth of harmful microorganisms such as E. coli and Clostridium, and improve diarrhea and constipation, as well as vitamin synthesis, anti-cancer effects, serum cholesterol lowering And so on.

Nitrite is used in the production of meat products such as ham and sausage for the expression and stabilization of poultry meat coloring (coloring agent), the inhibition of Clostridium botulinum which is a cause of food poisoning, the inhibition of secretory toxin production, Lt; / RTI > However, nitrite is the causative agent of nitrosamine, a suspected carcinogen, and its use in food is strictly controlled by relevant laws. In the livestock processing method, it is regulated to be less than 70 mg of nitrite ions per kg of meat product.

This is because free amino acids are converted to primary amines and nitrites and then nitrosamines are produced, which can cause various kinds of cancer, methemoglobin disease, and childhood cancer.

Korean Patent No. 10-1541281 (Aug. 25, 2017) discloses a background art of the present invention, and the above patent discloses a bovine processed meat using a dyestuff containing a herbal juice and a lactic acid bacterium.

It is an object of the present invention to provide a novel lactobacillus plantarum (accession number KACC 92189) derived from a fermented dried sausage.

Another object of the present invention is to provide a meat product composition capable of promoting lactic acid bacterial growth using the above-mentioned Lactobacillus plantarum (Accession No. KACC 92189), improving the preference of the meat product composition and reducing the concentration of nitrite will be.

It is still another object of the present invention to provide a method for producing a meat product using the composition.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, a Lactobacillus plantarum strain (accession number: KACC 92189) is provided.

According to another aspect of the present invention, there is provided a composition for a meat product comprising an Lactobacillus plantarum strain (accession number: KACC 92189) as an active ingredient.

According to one embodiment of the present invention, the concentration of the lactic acid bacteria in the meat composition may be 5.0 × 10 ⁷ CFU / g to 9.0 × 10 ⁷ CFU / g.

According to an embodiment of the present invention, the meat composition may further include Starter Kulturen Almi 7.

According to an embodiment of the present invention, the concentration of the lactic acid bacteria in the meat composition may be 1.0 × 10 ⁸ CFU / g to 5.0 × 10 ⁸ CFU / g.

According to one embodiment of the present invention, the meat composition may be selected from compositions for ham, sausage, and processed meat products.

According to one embodiment of the present invention, the meat composition can improve the preference degree.

According to another aspect of the present invention, there is provided a method for producing pork meat, comprising the steps of: (a) (b) an inoculation step of inoculating Lactobacillus plantarum strain (accession number: KACC 92189) to the bred pork mixture; (c) a molding step of filling the casing and molding the meat product; And (d) a fermentation step of fermenting the shaped meat product.

According to an embodiment of the present invention, the fermentation may include a first fermentation step of fermenting at a fermentation temperature of 10 to 20 ° C and a relative humidity of 90 to 100% for 15 to 20 hours; A second fermentation step of fermenting at a fermentation temperature of 20 to 30 DEG C and a relative humidity of 80 to 90 for 45 to 50 hours; A fermentation step at a fermentation temperature of 10 to 20 DEG C and a relative humidity of 80 to 90% for 10 days; And a fourth fermentation step in which fermentation is carried out for 20 days, with a fermentation temperature of 10 to 20 ° C, a relative humidity of 65 to 75% at 80 to 90% relative humidity and gradually decreasing.

According to one embodiment of the present invention, the drenching agent may be selected from the group consisting of 1.5 to 2.5 parts by weight of salt, 1 to 5 parts by weight of sugar, 0.1 to 0.5 parts by weight of black pepper, 0.1 to 0.5 parts by weight of complex phosphate, 0.01 to 0.5 parts by weight of ascorbic acid, 0.005 to 0.03 part by weight of nitrite and 0.0001 to 0.001 part by weight of nitrate.

According to an embodiment of the present invention, the concentration of the lactic acid bacteria in the meat product may be 5.0 × 10 ⁷ CFU / g or more.

According to one embodiment of the present invention, the lactic acid bacterium concentration in the meat product further including starter kultaren almi 7 in the meat product may be 1.0 × 10 ⁸ CFU / g or more.

According to one embodiment of the present invention, it is possible to provide a meat product composition capable of promoting the growth of lactic acid bacteria, improving overall acceptability in sensory evaluation, and reducing the concentration of nitrites.

According to one embodiment of the present invention, it is possible to provide a meat product composition that meets the criteria of a daily intake of health functional food (10 ⁷ to 10 ⁸ CFU) even if the meat product composition of the present invention is ingested at 1 g or less have.

According to one embodiment of the present invention, a method for producing a meat product composition using the novel Lactobacillus plantarum can be provided.

FIG. 1 is a view showing a 16S rRNA base sequence of a Lactobacillus plantarum strain according to an embodiment of the present invention, according to an embodiment of the present invention.

Unless otherwise defined herein, scientific and technical terms used in connection with the present invention shall have the meanings commonly understood by one of ordinary skill in the art. In addition, unless the context clearly indicates otherwise, the singular form of the term includes plural forms thereof, and the plural form of terms will also include its singular form. In general, nomenclature and related techniques used in connection with cell and tissue culture, molecular biology, immunology, microbiology, genetics and protein and nucleic acid chemistry, and hybridization are well known to those of ordinary skill in the art, Which is generally used in the technical field.

According to one aspect of the present invention, a Lactobacillus plantarum strain (accession number: KACC 92189) is provided.

According to one aspect of the present invention, it is possible to provide a composition for a meat product comprising an Lactobacillus plantarum strain (accession number: KACC 92189) as an active ingredient.

The term " Lactobacillus plantarum " as used in the present invention is a kind of lactic acid bacterium. It is a probiotics in the human body, which maintains equilibrium of intestinal microorganisms, enhances bio-immunity, (Journal of Biology v.31 no.6 = no.182, 2014, pp.51-54). Lactobacillus plantarum has been shown to help intestinal digestion (Collins and Gibson, 1999) and produce bacteriocins that inhibit microbes (Kwon et al., 2002).

Lactobacillus plantarum was prepared by adding lactobacillus plantarum to a fermented dried sausage, and the lactic acid bacteria were isolated from the fermented dried sausage having the best analysis result of the number of lactic acid bacteria and quality in the meat product (FIG. 1 Reference). The Lactobacillus plantarum strain was deposited with the National Center for Agricultural Genetic Resources on August 25, 2017 and received KACC 92189.

In the case of Example 2 (Lactobacillus plantarum KACC 92189 and Stator kultaren Almi 7 added group), the number of lactic acid bacteria was 1.2 × 10 ⁸ CFU / g, which is included in daily intake of lactic acid bacteria.

According to one embodiment of the present invention, a lactobacillus plantarum strain (accession number: KACC 92189) of the composition can provide a composition for a meat product, wherein the lactic acid bacteria concentration is 5.0 x 10 ⁷ CFU / g or more (Table 3). Table 3 shows the number of lactic acid bacteria in fermented dried sausages according to the production method according to the present invention.

Since ingestion of 100 g or more of meat products per day may increase the risk of carcinogenesis (IARC), it is desirable to consume 10 g to 100 g of meat products. According to the present invention, it is possible to meet the criterion of daily functional food intake (10 ⁷ to 10 ⁸ CFU) when the recommended intake of meat products is 1 g or more and 10 g or less.

The bacterial concentration may be at least 5.0 x 10 ⁷ CFU / g, and more preferably at least 1.0 x 10 ⁸ CFU / g.

According to an embodiment of the present invention, the composition may further include Starter kulturen Almi 7.

According to one embodiment of the present invention, in the case of a composition for meat products further comprising Lactobacillus plantarum strain (Accession No. KACC 92189) and Starter kulturen Almi 7, the concentration of lactic acid bacteria is 1.0 It may be x 10 ⁸ CFU / g to 5.0 x 10 ⁸ CFU / g.

According to one embodiment of the present invention, the composition may be selected from ham, sausage, and processed meat products.

According to one embodiment of the present invention, the composition for meat products can improve the preference (Table 8).

According to one embodiment of the present invention, the composition for meat products can significantly lower the nitrite concentration (Table 9).

According to another aspect of the present invention, there is provided a method for producing pork meat, comprising the steps of: (a) (b) an inoculation step of inoculating Lactobacillus plantarum strain (accession number: KACC 92189) to the bred pork mixture; (c) a molding step of filling the casing and molding the meat product; And a fermentation step of fermenting the formed meat product.

The raw meat used for the above meat products is most suitable but not limited to the hind leg meat of the pig. Depending on the case, it is possible to use the area of relief, neck and shoulder, and may include one kind or more of chicken, beef, duck, poultry and the like.

The compounding ratios of the dyes used in the above production method are shown in Table 1. The starter kulturen Almi 7 was used as a positive control for the experiment to confirm the effect of the fermented sausage and to analyze the quality of the treated microorganism.

The non-viable collagen casing is filled with the non-viable collagen casing in the molding step, and 1.5 kg per one unit is suitable, but the present invention is not limited thereto. The combination may be put into a stuffer to be filled in various forms according to the characteristics of the product.

According to an embodiment of the present invention, the fermentation may include a first fermentation step of fermenting at a fermentation temperature of 10 to 20 ° C and a relative humidity of 90 to 100% for 15 to 20 hours; A second fermentation step of fermenting at a fermentation temperature of 20 to 30 DEG C and a relative humidity of 80 to 90 for 45 to 50 hours; A fermentation step at a fermentation temperature of 10 to 20 DEG C and a relative humidity of 80 to 90% for 10 days; And a fermentation temperature of 10 to 20 占 폚 and a relative humidity of 65 to 75% at 80 to 90% relative humidity, and fermenting the fermented product for 20 days. .

According to one embodiment of the present invention, the drenching agent may be selected from the group consisting of 1.5 to 2.5 parts by weight of salt, 1 to 5 parts by weight of sugar, 0.1 to 0.5 parts by weight of black pepper, 0.1 to 0.5 parts by weight of complex phosphate, 0.01 to 0.5 parts by weight of ascorbic acid, 0.005 to 0.03 part by weight of nitrite, and 0.0001 to 0.001 part by weight of nitrate.

According to an embodiment of the present invention, it is possible to provide a method of manufacturing a meat product, wherein the concentration of the lactic acid bacteria in the meat product is 5.0 × 10 ⁷ CFU / g or more.

According to an embodiment of the present invention, a meat product further containing starter kultaren almi 7 in the meat product has a lactic acid bacterium concentration of 1.0 × 10 ⁸ CFU / g Or more.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the following examples.

Example 1: Isolation and Identification of Novel Lactobacillus Lactobacillus Plantarum Strains

The fermented dried sausages were homogenized and spread on a microorganism dish to pick each colony. The isolated strains were plated on solid medium (Difco, USA) and cultured at 37 ° C for 24 hours. The colonies that had been confirmed to have been purified were taken and cultured in MRS liquid medium (Difco, US) at 37 ° C for 18-24 hours Lt; / RTI >

In addition, the base sequence of the 16S rRNA gene for the identification and classification of lactic acid bacteria was analyzed. The nucleotide sequence of the 16S rRNA gene is determined and analyzed by Kim et al. (Kim et al., Leuconostoc kimchii sp. Nov., International Journal of Systematic and Evolutional Microbiology, Volume 50, September 2000, pages 1915-1919) . The nucleotide sequence of the 16S rRNA gene of the confirmed Lactobacillus plantarum KACC 92189 is shown in the sequence listing (SEQ ID NO: 1). Figure 1 shows the nucleotide sequence of the 16S rRNA gene.

Lactobacillus plantarum ( Lactobacillus plantarum ) was identified as the highest homology (99.9%) with Lactobacillus plantarum as a result of 16S rRNA sequencing analysis. Lactobacillus plantarum was identified as Lactobacillus plantarum , And deposited on August 25 (Accession No. KACC 92189).

Example 2: Preparation of fermented dried sausage

(1) Orthopedic Raw Materials: Pork hind legs were cut into 0.3cm plates and then frozen.

(2) Bleached pork: The above frozen pork and fat were mixed at a ratio of 80:20, and the mixture was treated for 5 minutes in a mixer.

(3) Inoculation: The dirtied mixture was inoculated with a starter microorganism while mixing at a high speed for 5 minutes.

(4) Charging: Charged to a non-inflatable collagen casing having a diameter of 32 mm and a length of 30 cm (1.5 kg / piece).

(5) Inoculation: Fungicidal microorganism (Starter Edelschimmel) was inoculated on the surface.

(6) Fermentation: Although the fermentation of the present invention is not limited to this, the fermentation is carried out in four stages in total, and each fermentation condition is as follows.

First fermentation step: Fermentation at a fermentation temperature of 15 ° C and 90-100% relative humidity for 18 hours.

Second fermentation step: fermentation at 25 ° C fermentation temperature, 90% relative humidity for 48 hours.

Third Fermentation Stage: Fermentation for 10 days at a fermentation temperature of 14-15 DEG C, 80-90% relative humidity.

Fourth fermentation step: Fermentation for 20 days while slowly decreasing water activity from 70% relative humidity to 70% relative humidity to 0.96.

Table 1 shows the compounding ratio of dyestuff agent to weight of raw material.

Table 2 shows the types and amounts of microorganisms treated to investigate the effects and quality characteristics of fermented dried sausages. Example 1 and Example 2 were the groups to which Lactobacillus plantarum, Lactobacillus plantarum and Almi 7 were added, respectively, and Comparative Example 1 (Starter cultured Almi 7) was used as a positive control for the experiment.

Treatment Starter type 10 kg addition amount Remarks Comparative Example 1 Starterkulturen Almi 7
(Commercial) 2g 30 minutes before inoculation, warm in 40 ml of warm water (25-30 ℃) Example 1 L. plantarum 40 mL 10 ⁵ CFU / mL Example 2 L. plantarum + Almi 7 40 mL L. plantarum 10 ⁵ CFU / mL
+ Almi7 2 g

Fermented dried sausage quality analysis result

The quality analysis results of the fermented dried sausages treated with each of the starters without additives (positive control (Comparative Example 1), Examples 1 and 2) were examined. (See Table 3), physicochemical properties (see Table 4), general components (see Table 5), meat color characteristics (see Table 6), and texture characteristics of the fermented dried sausages treated with the respective treatments (See Table 7) and sensory properties (see Table 8).

Table 3 shows the number of lactic acid bacteria in fermented dried sausages treated with Starter kulturen Almi 7 (Comparative Example 1), Lactobacillus plantarum (Example 1), Lactobacillus plantarum and Almi 7 (Example 2), respectively.

Comparative Example 1 Example 1 Example 2 Lactic acid bacteria
(Lactic acid bacteria, CFU / g) 5.8 x 10 ⁷ 8.8 x 10 ⁷ 1.2 x ^{10 8}

* CFU: Colony Forming Unit

Table 4 shows the physicochemical properties of the fermented dried sausages each of which was treated with the starters.

Comparative Example 1 Example 1 Example 2 Packaging weight loss (%) 49.11 ± 0.31 ^ab 48.31 ± 0.19 ^b 49.97 + 0.46 ^a pH 4.62 ± 0.01 ^b 4.83 ± 0.01 ^a 4.40 0.01 ^c Water activity 0.84 ± 0.00 ^b 0.85 ± 0.00 ^a 0.84 ± 0.00 ^b

Mean ± standard error

a to e means that different alphabets between the same rows have a statistically significant difference at the level of 5%.

Table 5 shows the general components of the fermented dried sausages in which the starters were each treated.

Comparative Example 1 Example 1 Example 2 Fat (%) 26.09 ± 0.22 ^c 27.04 0.08 ^b 29.14 ± 0.34 ^a moisture (%) 23.82 ± 0.15 ^a 23.28 ± 0.29 ^a 20.40 ± 0.18 ^b protein (%) 50.44 + - 0.55 ^a 48.79 ± 0.43 ^b 51.87 ± 0.41 ^a

Mean ± standard error

a to d indicate that different alphabets between the same rows have a statistically significant difference at the 5% level.

Table 6 shows the coloring characteristics of the fermented dried sausages each of which was treated with the starters.

Comparative Example 1 Example 1 Example 2 Lightness 46.57 ± 1.20 ^a 44.27 ± 1.14 ^ab 43.27 ± 0.48 ^b Redness 12.27 ± 0.63 ^a 13.00 ± 0.32 ^a 13.25 + 0.36 ^a Yellowness 7.84 ± 0.58 ^a 8.42 + 0.22 ^a 7.61 ± 0.48 ^a Chroma 14.57 ± 0.79 ^a 15.50 + - 0.31 ^a 15.30 ± 0.53 ^a Hue angle 32.46 ± 1.31 ^a 32.95 + - 0.90 ^a 29.74 ± 1.08 ^a

Mean ± standard error

a to d indicate that different alphabets between the same rows have a statistically significant difference at the 5% level.

Table 7 shows the texture of the fermented dried sausages each treated with the starters.

Comparative Example 1 Example 1 Example 2 Hardness (kg) 2.50 0.11 ^a 1.67 ± 0.12 ^b 2.76 ± 0.22 ^a Coherence 1.32 ± 0.17 ^a 1.37 ± 0.27 ^a 1.30 ± 0.18 ^a Elasticity (mm) 20.22 ± 0.34 ^a 19.46 ± 0.42 ^a 19.90 + - 0.47 ^a Gauge (kg) 3.29 ± 0.42 ^a 2.38 ± 0.51 ^a 3.68 ± 0.74 ^a Chewiness (kg × 66.91 ± 9.10 ^a 45.54 ± 9.63 ^a 72.78 ± 14.27 ^a

Mean ± standard error

a and b mean that different alphabets between the same rows have a statistically significant difference at the 5% level.

Table 8 shows the sensory characteristics of the fermented dried sausages each of which the starters were treated.

Comparative Example 1 Example 1 Example 2 Color 4.70 + 0.13 ^a 5.20 ± 0.24 ^a 5.06 ± 0.15 ^a Flavor 2.33 ± 0.07 ^c 4.59 ± 0.20 ^a 3.76 ± 0.20 ^b flavor 2.33 ± 0.11 ^c 4.92 ± 0.22 ^a 3.82 ± 0.15 ^b Overall likelihood 2.03 0.06 ^c 4.78 ± 0.19 ^a 3.72 + - 0.14 ^b

Mean ± standard error

a to d indicate that different alphabets between the same rows have a statistically significant difference at the 5% level.

(1 = very bad, 7 = very good), flavor (1 = very bad, 7 = very good), taste (1 = very bad, Very strong), palatability (1 = very bad, 7 = very good).

Determination of residual nitrite content

 The residual nitrite content of fermented dried sausages treated with each starter (positive control (Comparative Example 1), Example 1 and Example 2) was examined and the results are shown in Table 9.

In Comparative Example 1, 0.01% of the nitrite initially added was decomposed during the manufacturing process and remained 17.01 占 퐂 / kg, which was significantly reduced. Lactobacillus plantarum (Comparative Example 1) In fermented dried sausage, 3.28 占 퐂 / kg remained.

10.16 ㎍ / kg remained in Lactobacillus plantarum and Almi 7 treated (T2) heated and ground meat products. In conclusion, the nitrite scavenging activity of the treated strains was higher in the order of Lactobacillus plantarum > Lactobacillus plantarum and Almi 7> Almi 7.

Table 9 shows the nitrite concentration (占 퐂 / kg) of the fermented dried sausages each of which was treated with the starters.

Comparative Example 1 Example 1 Example 2 Nitrite concentration (/ / kg) 17.01 3.28 10.16

As shown in the above table, fermented dried sausages containing Lactobacillus plantarum strain KACC 92189 were found to be superior in quality analysis results.

In addition, the present invention can provide a fermented dried sausage satisfying the daily intake standard for health functional food probiotics using the novel Lactobacillus plantarum KACC 92189 strain derived from fermentation dried sausage and a method for producing the fermented dried sausage.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Depositor Name: Agricultural Biotechnology Research Institute

Accession number: KACC92189

Funding date: 2017825

<110> RURAL DEVELOPMENT ADMINISTRATION <120> Lactobacillus plantarum KACC 92189 strain, meat product          composition of the same and method for manufacturing          the <130> NPF-31378 <160> 1 <170> PatentIn version 3.2 <210> 1 <211> 1502 <212> DNA <213> Lactobacillus plantarum <400> 1 ctcaggacga acgctggcgg cgtgcctaat acatgcaagt cgaacgaact ctggtattga 60 ttggtgcttg catcatgatt tacatttgag tgagtggcga actggtgagt aacacgtggg 120 aaacctgccc agaagcgggg gataacacct ggaaacagat gctaataccg cataacaact 180 tggaccgcat ggtccgagct tgaaagatgg cttcggctat cacttttgga tggtcccgcg 240 gcgtattagc tagatggtgg ggtaacggct caccatggca atgatacgta gccgacctga 300 gagggtaatc ggccacattg ggactgagac acggcccaaa ctcctacggg aggcagcagt 360 agggaatctt ccacaatgga cgaaagtctg atggagcaac gccgcgtgag tgaagaaggg 420 tttcggctcg taaaactctg ttgttaaaga agaacatatc tgagagtaac tgttcaggta 480 ttgacggtat ttaaccagaa agccacggct aactacgtgc cagcagccgc ggtaatacgt 540 aggtggcaag cgttgtccgg atttattggg cgtaaagcga gcgcaggcgg ttttttaagt 600 ctgatgtgaa agccttcggc tcaaccgaag aagtgcatcg gaaactggga aacttgagtg 660 cagaagagga cagtggaact ccatgtgtag cggtgaaatg cgtagatata tggaagaaca 720 ccagtggcga aggcggctgt ctggtctgta actgacgctg aggctcgaaa gtatgggtag 780 caaacaggat tagataccct ggtagtccat accgtaaacg atgaatgcta agtgttggag 840 ggtttccgcc cttcagtgct gcagctaacg cattaagcat tccgcctggg gagtacggcc 900 gcaaggctga aactcaaagg aattgacggg ggcccgcaca agcggtggag catgtggttt 960 aattcgaagc tacgcgaaga accttaccag gtcttgacat actatgcaaa tctaagagat 1020 tagacgttcc cttcggggac atggatacag gtggtgcatg gttgtcgtca gctcgtgtcg 1080 tgagatgttg ggttaagtcc cgcaacgagc gcaaccctta ttatcagttg ccagcattaa 1140 gttgggcact ctggtgagac tgccggtgac aaaccggagg aaggtgggga tgacgtcaaa 1200 tcatcatgcc ccttatgacc tgggctacac acgtgctaca atggatggta caacgagttg 1260 cgaactcgcg agagtaagct aatctcttaa agccattctc agttcggatt gtaggctgca 1320 actcgcctac atgaagtcgg aatcgctagt aatcgcggat cagcatgccg cgggtgaaat 1380 acgtttcccg ggccttgtac acaccgcccg tcacaccatg agagtttgta acacccaaag 1440 tcggtggggt aaccttttag gaaccagccg cctaaggtgg gacagatgat tagggtgatc 1500 ta 1502

Claims (12)

Lactobacillus plantarum strain (Accession No .: KACC 92189). A composition for meat products comprising an Lactobacillus plantarum strain (Accession No: KACC 92189) as an active ingredient. The composition for meat products according to claim 2, wherein the concentration of the lactic acid bacteria in the composition for meat products is 5.0 x 10 ⁷ CFU / g to 9.0 x 10 ⁷ CFU / g. 3. The method of claim 2,
The composition for meat products further comprises Starter kultaren Almi 7. 5. The method of claim 4,
Wherein the concentration of the lactic acid bacteria in the composition for meat products is 1.0 x 10 ⁸ CFU / g to 5.0 x 10 ⁸ CFU / g. 6. The method according to any one of claims 1 to 5,
Wherein the composition is selected from compositions for processed products of ham, sausage, and gravy. The method according to claim 1,
A composition for meat products which can improve the preference degree. (a) a step of padding the ground pork by mixing with ground pork;
(b) an inoculation step of inoculating Lactobacillus plantarum strain (accession number: KACC 92189) to the bred pork mixture;
(c) a molding step of filling the casing and molding the meat product; And
(d) a fermentation step of fermenting the shaped meat product. 9. The method of claim 8,
Said fermentation comprising fermenting at a fermentation temperature of 10 to 20 DEG C and a relative humidity of 90 to 100% for 15 to 20 hours; A second fermentation step of fermenting at a fermentation temperature of 20 to 30 DEG C and a relative humidity of 80 to 90 for 45 to 50 hours; A fermentation step at a fermentation temperature of 10 to 20 DEG C and a relative humidity of 80 to 90% for 10 days; And a fermentation temperature of 10 to 20 占 폚, a relative humidity of 65 to 75% at 80 to 90% relative humidity, and fermenting for 20 days. 9. The method of claim 8,
Wherein the drenching agent comprises 1.5 to 2.5 parts by weight of salt, 1 to 5 parts by weight of sugar, 0.1 to 0.5 parts by weight of black pepper, 0.1 to 0.5 part by weight of complex phosphate, 0.01 to 0.05 part by weight of ascorbic acid, 0.005 to 0.03 part by weight of nitrite, And 0.0001 to 0.001 part by weight of nitrate. 9. The method of claim 8,
Wherein the concentration of the lactic acid bacterium in the meat processing product is 5.0 x 10 ⁷ CFU / g or more. 9. The method of claim 8,
Wherein the lactic acid bacterium concentration of the meat product further comprising starter kultaren almi 7 in the meat product is 1.0 x 10 ⁸ CFU / g or more.

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