KR20190073069A - Lactobacillus paracasei GLU70 strain having gluten degradation activity and uses thereof - Google Patents

Abstract

The present invention relates to a Lactobacillus paracasei GLU70 strain having a gluten degradation activity separated from fermented foods, and a usage thereof. By fermenting gluten-containing grains (flours, rye, barley, oats and the like) using Lactobacillus paracasei strains, it is possible to degrade gluten existing in grain powder and use gluten degraded grain powder manufactured thereby to manufacture popular gluten-free processed foods such as noodles, udon, pizzas, bread and the like. Accordingly, the present invention may be useful to people who do not take grain powder processed foods due to celiac diseases caused by gluten intolerance or a gluten allergy.

Description

Glutathione Lactobacillus paracase GLU70 strain and its use {Lactobacillus paracasei GLU70 strain having gluten degradation activity and uses thereof}

The present invention relates to a lactobacillus paracase GLU70 strain having gluten degradability and its use.

Wheat flour is one of the most important raw materials in Korea's food industry, and the main product is flour production of 1,779 million tons in 2001 with 37.9% of flour production and 21.9% of baking and baking industry. Wheat flour produced in Korea is mixed flour and whole wheat flour produced from 1986 as strong flour, gravity flour, and powerful flour. Mixed flour belongs to gravity flour for noodles. The whole wheat flour is milled whole wheat, which is used for special baking confectionery. The strong flour is mainly made by American Dark Northern Spring (DNS). Since 1991, Canadian CWRS (Canada Western Red Spring) .

Gravity Wheat flour is produced by milling and blending the same amount of white wheat and hard red winter wheat as raw wheat for American wheat, mainly used for noodles and household multi-purpose flour. In recent years, wheat flour has been used in Australian wheat. Australian wheat is largely composed of Australian Standard White, Australian White and Australian Hard. Recently, As the diversity of quality and quality has increased, the popularity of Australian wheat ASW has increased significantly, and this trend is increasing year by year. In the case of wheat flour, systematic research accumulation and industrialization have been carried out for over 100 years, and hundreds of products optimized for each food have been produced. In the western society where wheat is used as a stock, most wheat processed foods such as bread, sweets, noodles, Pizza, etc., and in the case of carbohydrate-based processing, almost all wheat-processed foods are produced. In recent years, the food culture has gradually become westernized in Korea, but rice consumption per capita is decreasing by 23% per year from 99.2 kg in 1998 to 77.4 kg in 2009. The consumption of flour food instead of rice gradually . However, grains such as wheat and wheat contain gluten (insoluble protein), which is difficult to digest itself and may cause gluten intolerance.

Gluten is a byproduct of wheat starch production. It is a water-insoluble protein composed mainly of gliadin and glutenin. Gliadin has a molecular weight of 30,000 ~ 80,000 Da and glutenin is millions of Da Of the molecular weight. In particular, gliadin in gluten is soluble in alcohol but glutenin is insoluble. Glutenin plays an important role in baking. That is, when flour is mixed with water, glialine and glutenine are combined to form gluten. Glyadine in gluten protein has viscosity and elongation and glutenin has elasticity. These two proteins occupy different proportions depending on the type of flour. This is a unique property that only flour has. For example, in the wheat flour used for making bread, gliadin is 65%, glutenin is 35 %, And wheat flour used for making cakes contains 75% of gliadin and 25% of glutenin. Its role is related to the volume of the bread, and the skeleton of the dough and the gas produced during fermentation It has a function to hold. Gluten is not digestible by itself, and when it is afflicted with gluten intolerance, it affects the skin, nervous system, immune system, physical strength, joints and teeth as well as behavior and mood. It is often known as gluten allergy, 'to be.

Intoxication is a reaction in which the body can not absorb nutrients when the nutrients enter the body. Typical examples are gluten intoxication, accompanied by digestive dysfunction such as diarrhea, abdominal pain, constipation, and abdominal distension. Gluten-induced irritable bowel disease is a condition caused by lack or lack of enzymes that digest gluten. When gluten is ingested, it stimulates the intestine and the atrophy of the intestinal mucosa becomes ineffective, making it unable to absorb nutrients. Is a hereditary disease caused only by a person who does not have a gluten digestive enzyme naturally, and once diagnosed as a gluten-induced intestinal disorder, it is inconvenient to control it through lifelong eating.

As is commonly known, Celiac disease is a disease of the small intestine that is susceptible to gluten, which is an allergic disease in the small intestine. It is a disease in which symptoms usually begin in infancy but rarely occurs in adults. There are also cases. Among Americans, it is estimated that at least one in 133 Americans suffer from sialic acid, but more than three times more people are suspected of having gluten-sensitive symptoms. This is a recent occurrence in Europeans (especially in Northern Europe) Blacks and Asians are also on the rise in disease outbreak populations.

Korean Patent No. 1530055 discloses a method for producing a non-allergenic probiotic bacterial culture and related uses, and Korean Patent No. 1360379 discloses a method for producing gluten free gluten Blue Vine Dairy Products' have been disclosed. However, as in the present invention, the 'Lactobacillus paracasei GLU70 strain having gluten breakdown ability and its use' have not been disclosed at all.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide Lactobacillus paracase paracasei ) GLU70 has an effective gluten-resolving ability. When the above-mentioned lactic acid bacteria are used to ferment the gluten-containing cereal flour (wheat, rye, barley, oats, etc.), the gluten present in the cereal flour can be decomposed, By using the prepared gluten-decomposed grain flour, it is possible to produce popular gluten-free processed foods such as noodles, udon, pizza and bread, and thus it is expected to be very useful for the related food industry.

In order to achieve the object of the present invention, the present invention provides a Lactobacillus paracasei GLU70 strain (KCTC 13415BP) having gluten-resolving ability.

The present invention also provides a microorganism preparation for degrading gluten, comprising the strain or a culture solution thereof as an active ingredient.

The present invention also provides a method for producing a microorganism preparation for degrading gluten, which comprises culturing the strain.

The present invention also provides a method for producing a gluten-free cereal meal fermented product, which comprises fermenting the strain or a culture thereof to a cereal flour and then decomposing the gluten present in the cereal flour.

The present invention also provides a fermented product of gluten-free cereal flour produced by the above method.

The present invention also provides a gluten-free processed food made from the fermented product of the gluten-free cereal flour.

The present invention relates to a method for producing gluten-containing cereal grains by fermenting glutinous cereal flour (wheat, rye, barley, oats, etc.) with lactobacillus paracase strains to degrade the gluten present in the cereal flour, It can be used to produce popular gluten-free processed foods such as noodles, udon, pizza and bread, and to people who have not been able to ingest cereal flour processed food due to gluten intolerance caused by Celiac disease or gluten allergy. Can be very usefully provided.

1 is a plate culture photograph of a lactobacillus paracase strain GLU70 isolated in the present invention.
Fig. 2 is a photograph of the lacto-bacillus paracase isolate GLU70 isolated in the present invention before (A) and (B) before fermentation with gluten.
FIG. 3 is a graph showing the gluten resolving ability and cell growth by the Lactobacillus paracase strain GLU70 isolated in the present invention in a gluten-containing medium. FIG.
FIG. 4 is a view showing a process for producing a fermented surface using the Lactobacillus paracase strain GLU70 isolated in the present invention. FIG.

In order to achieve the object of the present invention, the present invention provides a Lactobacillus paracasei GLU70 strain (KCTC 13415BP) having gluten-resolving ability.

Accordingly, the present inventors have searched for lactic acid bacteria capable of degrading gluten from fermented Korean fermented foods, and analyzed the gluten resolving ability by selecting lactic acid bacteria having excellent gluten resolvability among them. The recently obtained lactic acid bacteria were deposited at KCTC (Korean Collection for Type Cultures) ( Lactobacillus paracasei GLU70 KCTC 13415BP) deposited on Dec. 06, 2017 and completed the present invention.

In the present invention, Celiac disease caused by gluten intolerance is caused by the ingestion of gluten, a "storage" protein naturally contained in some grains, which causes enteropathic, chronic, Inflammatory disease. Such food intolerance may include ingestion of typical protein fractions of wheat gluten, spelled (flour), kamut and spela (a type of flour), barley, rye, lime (hybrid of wheat and rye) To those who are genetically predisposed to have an immune system that responds abnormally to the immune system. Some individuals are intolerant to oat proteins.

In the present invention, the term "gluten" is technically referred to as a simple prolaminic (proline rich) protein called "gliadin " and a glutarinic (glutamine-rich) proteins. In connection with Celiac disease, "gluten" is commonly used to refer to the proteins contained in cereals, including the various protein fractions that form gluten, among which gliadin is considered the most deleterious. The possibility of preventing or treating the development of celiac disease has not existed so far, so strictly non-gluten meal over the course of life is the only cure to ensure complete health for those with celiac disease.

The present invention also provides a microorganism preparation for degrading gluten comprising the strain of the present invention or a culture thereof as an active ingredient. The strain is preferably Lactobacillus paracasei , more preferably Lactobacillus paracasei GLU70 strain (KCTC 13415BP).

Also, the present invention provides a method for producing a microorganism preparation for degrading gluten, which comprises culturing the strain.

The strain is preferably a Lactobacillus paracasei GLU70 strain (KCTC 13415BP). As a method for culturing the strain of the present invention, a method commonly used in the art can be used.

The lactic acid bacteria and the lactic acid bacteria provided in the present invention may be formulated and supplied in accordance with the type of the cereal grains to be used and the intended use such as the culture liquid, granule, solid phase and the like.

The present invention also provides a method for producing a gluten-free grain flour fermentation product comprising a step of treating the strain or a culture thereof with a cereal flour, followed by fermentation to decompose the gluten present in the cereal flour .

In the method according to one embodiment of the present invention, the cereal may be at least one selected from the group consisting of wheat, rye, barley, oats, spelled and kamut, but is not limited thereto.

The present invention also provides a gluten-free cereal meal fermentation product prepared by the above method. The above-mentioned "gluten-free cereal flour fermentation product" is interpreted to mean a cereal flour fermentation product in which gluten is largely removed in addition to the cereal flour fermentation product in which gluten is completely removed.

The present invention also provides a gluten-free processed food made from the gluten-free cereal meal fermentation product. The gluten free processed food may be, but not limited to, noodles, noodles, cookies, ramen noodles, pizza or bread made from a fermented product of gluten-free cereal flour.

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. Provision of gluten-decomposing lactic acid bacteria

To separate the lactic acid bacteria having the ability to degrade gluten from various fermented foods, various kinds of fermented fish meal were aseptically minced, and 1 g of the fermented foods was suspended in 9 ml of sterilized physiological saline (0.85% NaCl) and gradually diluted to obtain 1% Lt; RTI ID = 0.0 > MRS < / RTI > After culturing at 30 ° C for 48 hours, only microorganisms forming a clear zone formed by decomposing gluten around the colonies were isolated. Then, the microorganisms isolated from the fermented fish meal were plated on a MRS solid medium and cultured at 30 ° C. The colonies formed were suspended in a 20% glycerol solution and stored in a -80 ° C freezer to be used for searching for the following gluten-digesting lactic acid bacteria.

Example  2. Taxonomic properties and genetic identification of lactic acid bacteria isolated from fermented foods

The isolated lactic acid bacteria were inoculated into the CHL medium with a culture medium obtained by culturing in an MRS broth for 24 hours or a single colony of an MMSE solid medium (MRS agar). The API 50 CHL strip consists of 50 tubes containing a dried substrate. Each capsule was inoculated with the test organism and cultured at 37 DEG C for 48 hours, and the color change was checked. After 50 carbohydrates are incubated in a capsule of a kit containing the only carbon source, a change in color can be used to determine if the test bacteria can utilize the sugar. The medium of purple was changed to yellow by using each sugar and it was marked as positive (+). The results are shown in Table 1 below, confirmed by the web software on the API web site.

API 50 CHL Control - Esculin + Glycerol - salicin + Erythritol - D-cellobiose + D-Arabinose - D-maltose + L-Arabinose - D-lactose + Ribose + D-melibiose - D-xylose - D-sacharose + L-xylose - D-trehalose + Adonitol - Inulin + Methyl-B-D-Xylopyranoside - D-melezitose - D-galactose + D-raffinose - D-glucose + Amidon - D-fructose + Glycogene - D-mannose + Xylitol - L-sorbose - Gentiobiose + L-rhamnose - D-turanose - Dulcitol - D-Lyxose - Inositol - D-Tagatose + D-mannitol + D-Fucose - D-sorbitol - L-Fucose - Methyl-a, D-Mannopyranoside - D-arabitol - Methyl-a, D-Glucopyranoside - L-Arabitol - N-Acetyl-Glucosamine + Gluconate - Amygdaline - 2-Keto-Gluconate - Arbutin + 5-Keto-Gluconate - Identification result: Lactobacillus paracasei  (99.8%) API 50 CHL kit identification, +: positive, -: negative

In order to identify the isolates, 2 ml of the culture broth was centrifuged at 4,000 rpm for 10 minutes. The cell suspension obtained by centrifugation was washed three times with 0.85% NaCl. After washing, 0.5 mL of lysozyme (10 mg / mL) was added and treated at 37 ° C for 1 hour. 20 μl of protease K (protease K) and 25 μl of 10% sodium dodecyl sulfate (SDS) were added thereto, followed by treatment in a 60-water bath for 30 minutes. 1 占 퐇 of RNase was added and treated at 37 占 폚 for 1 hour. The same amount of phenol-chloroform-isoamyl alcohol was added at a ratio of 25: 24: 1, and the suspension was centrifuged at 14,000 rpm for 5 minutes at 4 ° C to remove supernatant Then, this process was repeated twice. The supernatant was added with 1/2 volume of 3M ammonium acetate (pH 4.8) and twice the amount of 100% alcohol, and the mixture was allowed to stand at -20 ° C for 1 hour. After centrifugation at 3,000 rpm for 5 minutes at 4 ° C, cell suspensions were identified. After the supernatant was completely removed, 1 ml of 70% ethanol was added and centrifuged at 3,000 rpm for 5 minutes at 4 ° C. After removing the supernatant, it was dried and suspended in TE buffer or distilled water to isolate DNA. (5'-AGT GTT TGA TCM TGG CTC AG-3 '; SEQ ID NO: 2) and the reverse primer (1492 r): (5'-GGT TAC CTT TGT TAC GAC TT -3 '; SEQ ID NO: 3) was used. To the PCR premix (Bioneer, Cat No. K-2012), 17 μl of distilled water, 1 μl of the forward primer, 1 μl of the reverse primer and 1 μl of DNA were added and mixed. The PCR conditions were 94 ° C for 5 minutes, followed by 30 cycles of 94 ° C for 1 minute, 62 ° C for 40 seconds, and 72 ° C for 40 seconds, and the reaction was terminated at 72 ° C for 7 minutes. The PCR reaction product was confirmed by electrophoresis on 0.8% agarose gel. The final base sequence (SEQ ID NO: 1) was analyzed and the lactic acid bacteria were identified by comparison with the database. As a result, the strain isolated by the present invention was found to be Lactobacillus paracase, On Dec. 06, 2017 (Accession No. KCTC 13415BP).

Example  3. Lactobacillus Paracase  Gluten Resolution of Lactic Acid Bacteria

Lactobacillus paracasei lactic acid bacteria were cultured in glutamine-containing MS medium for 2 days and gluten assay kit (Neogen) was used to analyze the gluten degradation ability. Lactobacillus paracasei lactic acid bacteria were sampled at different times during the incubation time. Each culture was diluted with distilled water and mixed, and 100 μl was added to a gluten-containing microwell plate. The microwells were incubated in a shaker for 60 minutes, then the liquid in the microwells was discarded and washed three times with distilled water. 100 [mu] l of anti-gliadin peroxidase conjugate (monoclonal antibody) was added and cultured in a plate shaker for 30 minutes. After washing three times with a washing solution, 100 μl of TMB substrate was dispensed and the strips were thoroughly mixed on a flat bottom. After incubation at room temperature for 30 minutes, 50 μl of stop solution was dispensed and mixed well, and the absorbance was measured at 450 nm. As shown in Fig. 2, when Lactobacillus paracase strain GLU70 was inoculated and cultured for 2 days, it was confirmed that the gluten present in the culture was decomposed and changed into a clear liquid. Further, as shown in Fig. 3, the content of gluten present in the culture solution was quantitatively analyzed. As a result, it was confirmed that gluten was completely decomposed after 2 days of culture.

Example  4. Lactobacillus Paracay  Flour Gluten Resolution

Lactobacillus paracase was evaluated for the degradability of gluten in wheat flour for the purpose of producing fermented cotton. In the experimental method, 500 g of water was added to 1 kg of gravity flour and kneaded by adding gluten fermented lactic acid bacteria at the same time as kneading.

In this experiment, 0.15 g (0.015%) of glutinous fermented lactic acid bacterium was added to the flour dough, and the test group was added with 0.6 g (0.06%) of test group 2 and 0.3 g (0.03% The test group 1, 1.5 g (0.15%) added groups were recorded in the test group 0.5. After kneading the flour, the gluten degrading ability was evaluated by aging at 30 캜. The test analysis was evaluated by a test institute (Citikake Inc.) capable of evaluating the gluten content. The gluten content was analyzed using the method of separation of food protein (separation of gluten from flour) of National Institute of Food Science and Technology (RDA). The gluten breakdown of the fermented noodles with the gluten fermented lactic acid bacterium (prototype) showed 8.95% gluten content in the control group. These figures show that the gravity content is about 10 ± 2% gluten content, indicating the gravity content of gluten. Test group 5 showed a gluten content of about 83.9% with 16.1% of gluten breakdown compared to the control group (100%), and test group 2 had a gluten breakdown of 16.7% with a gluten content of about 83.3%. Test group 1 showed a gluten content of about 71.2% due to 28.8% of gluten breakdown, and the test group 0.5 showed the most gluten breakdown of 47.7%, indicating that it contained 52.3% of gluten. Therefore, test groups 5, 2, 1, and 0.5 showed an increase in gluten breakdown depending on the concentration of gluten-degrading lactic acid bacteria (prototype) (Table 2). The results of this study are the same as those of the gluten test results in a certified analytical laboratory.

Evaluation of Gluten Degradation Rate of Udon Cotton Using Lactic Acid Fermented with Gluten Test group Gluten content ( % ) Gluten content versus control ( % ) Gluten degradability ( % ) Control group 8.95 100%, standard - Test group 5 7.51 Containing 83.9% of the control group 16.1% Test group 2 7.46 Containing 83.3% of the control group 16.7% Test group 1 6.38 71.2% of the control group 28.8% Test group 0.5 4.68 Compared with the control group, 52.3% 47.7%

Example  5. Fermentation using lactobacillus fermented with gluten Udon noodle  Manufacture of prototype

For the production of the udon surface, each kind of material was weighed and added by using an electronic balance (ARC120, OHAUS, USA) according to the blending amount as shown in Table 3. The blending ratio used in the manufacture of udon cotton was the same as that of the freezing surface. All of the powder materials were put into a kneader, and other ingredients were added thereto. The mixture was mixed evenly and mixed at room temperature for 10 minutes to prepare a small lump. Small chunks were packed in plastic and incubated at 35 ° C for 24 hours in an incubator (BI-P-250, LabHouse, Korea). 30 g of this was put into a transparent plastic bag, and starch was poured into the water contained in the container, and the content of the filtered gluten was measured. In addition, a surface was prepared using a rolling mill so that the aged dough had a thickness of 3 mm.

Mixing ratio of ingredients for fermentation Raw material name Formulation (kg) Compounding ratio ( % ) Wheat flour 162.800 57.81 Modified starch 80,000 28.41 Potato starch 26.600 9.45 Polyglycitol 1.580 0.56 Propylene glycol alginate 0.028 0.01 Gardenia yellow 0.028 0.01 Mirin 1.370 0.49 Transglutaminase (Trans glutaminase) 1.400 0.50 Purified salt 6.000 2.13 Lactobacillus 3 g (1.5 x 10 ⁹ CFU / g) -

After the fermented product was prepared at the above mixing ratio, the fermented product was produced by the process shown in FIG.

Example  6. The Lactobacillus Paracase ( Lactobacillus paracasei ) Different from GLU70 strains Lactobacillus  Comparison of gluten degradation with strains including genus

Glucose degradability in wheat flour was evaluated for the purpose of evaluating wheat gluten degradability. As a test method, dough was prepared with the supernatant of the culture solution in which 500 g of gravitational flour was mixed with the same amount of lactic acid bacteria and cultured for 24 hours at 25 ° C and 35 ° C. The same amount of aged dough was put into a filter bag to separate starch and gluten, and the obtained wet gluten was dried at 75 캜 to obtain dry gluten, and the degree of gluten degradation among lactic acid bacteria was confirmed.

The results of the evaluation of the degradability of glutinase among lactic acid bacteria showed that the degradation rates of Lactobacillus paracasei GLU70 were 55.68% and 85.41%, respectively, at different aging temperatures. In addition, compared to Lactobacillus in dentin, it exhibited remarkably superior gluten resolution (Table 4).

Gluten breakdown by addition of lactic acid bacteria Incubation temperature Sample Dried gluten (g) Decomposition rate (%) 25 ℃ Control 1.85 0.00 L. paracasei GLU70 0.82 55.68 L. acidopillus KCTC3145 1.18 36.22 L. casei KCTC 3109 1.17 36.76 L. paracasei KCTC 3510 0.95 48.64 L. delbrueckii spp bulgaricu KCTC3635 1.36 26.49 L. helveticus KCTC 3545 1.47 20.54 L. fermentum KCTC 3112 1.28 30.81 L. plantarum KCTC 3108 1.08 41.62 L. rhamnosus KCTC 13088 0.99 46.49 Lc . lactis KCTC 3769 1.54 16.76 S. thermophilus KCTC 3658 1.04 43.78 B. animalis ssp . lactis KCTC 5854 1.11 40.0 35 ℃ Control 1.85 0.00 L. paracasei GLU70 0.27 85.41 L. acidopillus KCTC3145 0.97 47.57 L. casei KCTC 3109 0.68 63.24 L. paracasei KCTC 3510 0.47 74.59 L. delbrueckii spp bulgaricu KCTC3635 0.68 63.24 L. helveticus KCTC 3545 0.87 52.97 L. fermentum KCTC 3112 0.75 59.45 L. plantarum KCTC 3108 0.66 64.32 L. rhamnosus KCTC 13088 0.42 77.29 Lc . lactis KCTC 3769 0.65 64.86 S. thermophilus KCTC 3658 0.47 74.59 B. animalis ssp . lactis KCTC 5854 0.87 52.97

Korea Biotechnology Research Institute KCTC13415BP 20171206

<110> MEDINUTROL CO., Ltd. <120> Lactobacillus paracasei GLU70 strain having gluten degradation          activity and uses thereof <130> PN17552 <160> 3 <170> Kopatentin 2.0 <210> 1 <211> 840 <212> DNA <213> Lactobacillus paracasei <400> 1 gatgaacgct ggcggcgtgc ctaatacatg caagtcgaac gagttctcgt tgatgatcgg 60 tgcttgcacc gagattcaac atggaacgag tggcggacgg gtgagtaaca cgtgggtaac 120 ctgcccttaa gtgggggata acatttggaa acagatgcta ataccgcata gatccaagaa 180 ccgcatggtt cttggctgaa agatggcgta agctatcgct tttggatgga cccgcggcgt 240 attagctagt tggtgaggta atggctcacc aaggcgatga tacgtagccg aactgagagg 300 ttgatcggcc acattgggac tgagacacgg cccaaactcc tacgggaggc agcagtaggg 360 aatcttccac aatggacgca agtctgatgg agcaacgccg cgtgagtgaa gaaggctttc 420 gggtcgtaaa actctgttgt tggagaagaa tggtcggcag agtaactgtt gtcggcgtga 480 cggtatccaa ccagaaagcc acggctaact acgtgccagc agccgcggta atacgtaggt 540 ggcaagcgtt atccggattt attgggcgta aagcgagcgc aggcggtttt ttaagtctga 600 tgtgaaagcc ctcggcttaa ccgaggaagc gcatcggaaa ctgggaaact tgagtgcaga 660 agaggacagt ggaactccat gtgtagcggt gaaatgcgta gatatatgga agaacaccag 720 tggcgaaggc ggctgtctgg tctgtaactg acgctgaggc tcgaaagcat gggtagcgaa 780 caggattaga taccctggta gtccatgccg taaacgatga atgctaggtg ttggagggtt 840                                                                          840 <210> 2 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> primer <400> 2 agagtttgat cmtggctcag 20 <210> 3 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> primer <400> 3 ggttaccttt gttacgactt 20

Claims (7)

Lactobacillus paracasei GLU70 strain (KCTC 13415BP) with gluten degradability. A microorganism preparation for degrading gluten comprising the strain of claim 1 or a culture thereof as an active ingredient. A method for producing a microorganism preparation for degrading gluten, which comprises culturing the strain of claim 1. A process for producing a gluten-free cereal meal fermented product comprising the step of fermenting the strain of claim 1 or a culture thereof to a cereal flour and decomposing gluten present in the cereal flour. The method of claim 4, wherein the cereal is at least one selected from the group consisting of wheat, rye, barley, oats, spelled and kamut. &Lt; / RTI &gt; A gluten-free cereal meal fermentation product prepared by the method of claim 4 or 5. A gluten-free processed food made from the gluten-free cereal meal fermented product of claim 6.

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