KR20230019483A - Leuconostoc mesenteroides PBio03 and methods for preparing kimchi using the same - Google Patents

Abstract

The present invention relates to a leuconostoc mesenteroides PBio03 strain and a Kimchi preparation method using the same and, more specifically, to a leuconostoc mesenteroides PBio03 strain, a fermentation starter composition including a culture thereof, a Kimchi preparation method including a step of adding the fermentation starter composition to cause fermentation, and Kimchi prepared thereby. When Kimchi is prepared by using the leuconostoc mesenteroides PBio03 strain according to the present invention or a culture thereof, the amount of produced gas is small to reduce the amount of gas produced during distribution, thereby preventing problems such as damage to packaging caused by gas production, and mannitol that has strong acid resistance and aids in enhancing the taste and quality of Kimchi can be excellently produced. Accordingly, the strain of the present invention can be advantageously used in preparing Kimchi with improved taste and stabilized distribution quality, compared to conventional Kimchi.

Description

Leuconostoc mesenteroides PBio03 strain and method for preparing kimchi using the strain {Leuconostoc mesenteroides PBio03 and methods for preparing kimchi using the same}

The present invention relates to a Leuconostoc mecenteroides PBio03 strain and a method for producing kimchi using the same, and more particularly, to a fermentation starter composition comprising the Leuconostoc mecenteroides PBio03 strain or a culture thereof, and the fermentation starter composition It relates to a method for producing kimchi, characterized in that it is added and fermented, and kimchi according to the method.

Kimchi is a representative traditional fermented food unique to Korea that is fermented at low temperature using lactic acid bacteria after mixing various ingredients such as red pepper powder, garlic, ginger, green onion and radish with pickled cabbage, which is the main ingredient. In particular, since the 1990s, along with economic growth and social structure changes, the production of industrial kimchi, not households, has increased rapidly. In particular, kimchi is fermented by lactic acid bacteria that lead the fermentation of kimchi and give the unique taste of kimchi. becomes very different, making it difficult to keep the quality and taste of commodity kimchi constant. Therefore, it is necessary to develop kimchi with consistent quality and taste maintained within the expiration date, and for this purpose, kimchi production using a kimchi starter is one method. Therefore, it can be said that it is very important to find a lactic acid strain with excellent characteristics that can be used as a kimchi starter and apply it to the product.

The representative lactic acid bacteria that gives kimchi a cool and deep taste is Leuconostoc mesenteroides, which dominates in the early stages of kimchi fermentation. is involved in the flavor of However, in the middle of fermentation of kimchi, the number of Leuconostoc mesenteroides, which are relatively weak in an acidic environment, is rapidly reduced due to a decrease in pH, but on the other hand, Lactobacillus plantarum (Lactobacillus plantarum), which can grow relatively smoothly in an acidic environment, proliferates. As a result, a large amount of lactic acid is produced, and the cool and deep taste of the early stage of kimchi disappears. Therefore, it is desirable to maintain the quality and taste of kimchi by suppressing the growth of Lactobacillus plantarum, which gives the sour taste of kimchi, by using Leuconostoc mesenteroides strain, which has strong acid resistance, as a starter in the beginning to maintain a dominant rate during the entire fermentation period. .

In addition, mannitol is a white crystalline powder, a sugar alcohol widely present in fruits such as mushrooms or seaweed such as kelp. It is widely used in manufacturing. In addition, mannitol has about 0.5 times the sweetness of sugar, but its calorific value is about 1/3 (about 1.6 kcal/g) of sugar (about 4.2 kcal/g), and is widely used as an alternative sweetener. In particular, in the fermentation process of kimchi, there is mannitol produced after a certain fermentation by the mannitol dehydrogenase enzyme contained in lactic acid bacteria from fructose by lactic acid bacteria belonging to the genus Leuconostoc. It is known that it helps to improve the taste of kimchi because it suppresses the excessive souring of kimchi. Therefore, it can be helpful to select and commercialize lactic acid strains with relatively high mannitol production even for lactic acid bacteria of the same Leuconostoc genus.

Existing commercialized kimchi has problems such as expansion, breakage, and leakage of containers due to gas (mainly carbon dioxide) generated in the distribution process, and poor taste quality due to strong sour taste due to overripe. Many efforts have been made to control this problem through various packaging technologies, but in actual commercialization and commercialization, it is difficult to provide a fundamental solution due to cost problems.

Korean Patent Publication No. 10-2018-0008341 Korean Registered Patent Publication No. 10-1660847

Accordingly, the present inventors have made intensive research efforts to develop a method for reducing gas generation in kimchi production and maintaining the quality of kimchi for a long time. This application was completed by confirming that the quality of the initial fermentation of kimchi can be reduced and maintained for a long time.

Therefore, an object of the present invention is to provide a novel Leuconostoc mesenteroides PBio03 strain (KCCM12726P) that can maintain the quality of kimchi for a long period of time by using it as a starter for kimchi and has low gas generation.

Another object of the present invention is to provide a fermentation starter composition comprising a Leuconostoc mecenteroides PBio03 strain or a culture thereof.

Another object of the present invention is to provide a method for producing kimchi, characterized in that the fermentation starter composition is added and fermented.

Another object of the present invention is to provide kimchi prepared according to the above manufacturing method.

In order to achieve the above object, the present invention provides a Leuconostoc mesenteroides PBio03 strain (KCCM12726P).

In order to achieve another object of the present invention, the present invention provides a fermentation starter composition comprising a Leuconostoc mecenteroides PBio03 strain or a culture thereof.

In addition, in order to achieve another object of the present invention, the present invention provides a kimchi manufacturing method characterized in that the fermentation starter composition is added and fermented.

In addition, in order to achieve another object of the present invention, the present invention provides a kimchi prepared according to the above manufacturing method.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The following references provide one of the skills with general definitions of several terms used in the present specification: Singleton et al., DICTIONARY OF MICROBIOLOGY AND MOLECULAR BIOLOGY (2th ed. 1994); THE CAMBRIDGE DICTIONARY OF SCIENCE AND TECHNOLOGY (Walkered., 1988); and Hale & Marham, THE HARPER COLLINS DICTIONARY OF BIOLOGY.

Hereinafter, the present invention will be described in detail.

The present invention provides a Leuconostoc mesenteroides PBio03 strain (KCCM12726P).

Leuconostoc mesenteroides PBio03 (Accession No. KCCM12726P) strain according to the present invention is a new strain of Leuconostoc mesenteroides derived from traditional fermented foods. Although the Leuconostoc mecenteroides PBio03 strain was isolated and identified from kimchi in the present invention, the acquisition route is not limited thereto.

The strains isolated from kimchi through the following examples are 16S rRNA sequencing results for the identification and classification of microorganisms. It was confirmed that it was 99% identical to PBio03 Leuconostoc mecenteroides. The Leuconostoc mesenteroides PBio03 strain was deposited with the Korea Center for Microorganisms on May 22, 2020 (accession number: KCCM12726P).

The Leuconostoc mecenteroides PBio03 strain can be fermented in various media that can promote the production of mannitol. It is not particularly limited as long as it is suitable for the growth of Leuconostoc mecenteroides PBio03 strain and can produce mannitol.

In addition, it may be cultured in batch culture, semi-batch culture, continuous culture, fed-batch culture, and the like. As an assimilable carbon source included in the medium, sugars and their polymers, polyalcohol, etc. may be used, and as an assimilable nitrogen source, inorganic nitrogen compounds, materials derived from animals, plants, and microorganisms may be used. Specifically, carbon sources include fructose, glucose, galactose, mannitol, maltose, glycerin, dextrin, starch, etc. alone or in mixtures, and nitrogen sources include yeast extract, meat extract, soybean flour, peptone, corn stiff rica , ammonium chloride, ammonium sulfate, ammonium nitrate, urea, etc. alone or in mixture. In addition, the medium may further contain components such as organic substances, inorganic substances, and vitamins that promote the growth of the Leuconostoc mecenteroides PBio03 strain or the production of mannitol. In addition, when foaming is remarkable during fermentation, an antifoaming agent may be suitably added.

As another aspect of the present invention, a fermentation starter composition comprising a Leuconostoc mecenteroides PBio03 strain or a culture thereof is provided.

The term "culture" of the present invention refers to the result of culturing by inoculating the Leuconostoc mecenteroides PBio03 strain of the present application into a medium. Specifically, the culture of the present invention is the culture itself in which the strain of the present invention is cultured in a medium (that is, it may include the Leuconostoc mesenteroides PBio03 strain, medium or metabolite of the strain of the present invention). It may include a filtrate (eg, centrifuged supernatant) obtained by removing the strain by filtering or centrifuging the culture. In addition, the culture solution of the present application may include powdered after drying (eg, freeze-drying).

The medium of the present application can be used without limitation as long as it is a known medium for lactic acid bacteria. Specifically, the medium of the present disclosure may include a carbon source and a nitrogen source, and more specifically, the carbon source may be at least one carbon source selected from the group consisting of sucrose, glucose, and fructose, and the nitrogen source may be yeast extract, peptone, beef It may be one or more nitrogen sources selected from the group consisting of extract, malt extract, corn steep liquor, ammonium citrate, ammonium sulfate, ammonium chloride, ammonium phosphate, ammonium carbonate and ammonium nitrate. The medium of the present application may further include one or more selected from the group consisting of Tywin 80, sodium citrate, potassium phosphate, sodium acetate, manganese sulfate, magnesium sulfate, and distilled water.

The term "starter" of the present invention is a preparation containing microorganisms involved in fermentation of food, and refers to microorganisms that grow predominantly in aged foods by being added during manufacturing fermented foods. In the present invention, the starter is a microorganism that can constantly control the taste of fermented food and have excellent sensory taste, as well as provide a high content of mannitol in fermented food, that is, Leuconostoc mesenteroides PBio03 strain. Essentially Means a formulation containing

In the present invention, the fermentation starter may be formulated into a liquid formulation, a powder formulation, and the like, and may be used, for example, as a powder formulation. A powder formulation can be obtained by collecting the cultured strain by a method such as centrifugation and freeze-drying it. When adding starter strains to fermented foods, it is common to add wet cells separated from bacterial cultures, but liquid formulations have disadvantages in that it is difficult to store and maintain quality during distribution, making it difficult to distribute them as products. On the other hand, powder formulations have the advantage of being easy to supply, maintain quality, and use. The starter may further include not only the Leuconostoc mecenteroides PBio03 strain, but also ingredients commonly added to the starter, such as soybean flour, skim milk, amino acids, sugars, sugar alcohols, and starch.

The fermentation starter composition of the present invention may include 10 ⁶ cfu / g or more of the Leuconostoc mecenteroides PBio03 strain (KCCM12726P) of the present application, preferably 10 ⁶ cfu / g to 10 ¹² cfu / g, 10 ⁶ cfu/g to 10 ¹¹ cfu/g, 10 ⁶ cfu/g to 10 ¹⁰ cfu/g, 10 ⁶ cfu/g to 10 ⁹ cfu/g, 10 ⁶ cfu/g to 10 ⁸ cfu/g, 10 ⁶ cfu/ g to 10 ⁷ cfu/g.

As another aspect of the present invention, there is provided a method for producing kimchi, characterized in that the fermentation starter composition of the present invention is added and fermented.

In the present invention, "kimchi" refers to what is generally known in the art prepared by adding seasoning to the main ingredients of normal kimchi. The main ingredients and seasonings of the kimchi may vary depending on the type of kimchi to be manufactured. For example, the main ingredients of kimchi may be cabbage, radish, leaf mustard or young radish, and seasonings may include ingredients such as green onions, garlic, ginger, fish sauce, sugar, salt, red pepper powder, etc., but are not limited thereto. Kimchi prepared by adding seasoning to the main ingredients may be cabbage kimchi, mustard leaf kimchi, radish kimchi, radish kimchi, etc., but the type of kimchi is not limited as described above. That is, the manufacturing method of kimchi according to the present invention includes manufacturing by a method commonly known in the art.

As another aspect of the present invention, kimchi prepared by the manufacturing method of the present invention is provided.

The Leuconostoc mesenteroides PBio03 strain of the present invention has low gas generation, so when producing kimchi using the strain or its culture as a fermentation starter, the gas generation is reduced during distribution, resulting in packaging due to gas generation There is an effect of stabilizing distribution quality by preventing problems such as breakage. In addition, it is effective in improving the taste quality of kimchi due to its strong acid resistance and excellent mannitol generating ability.

Figure 1 shows a gas production comparison experiment of the separated lactic acid bacteria.
Figure 2 shows the pH change during the fermentation period of kimchi using the Leuconostoc mecenteroides PBio03 strain.
Figure 3 shows the TA change during the fermentation period of kimchi using the Leuconostoc mecenteroides PBio03 strain.
4 shows the analysis results of sugar and mannitol content of kimchi to which the new kimchi spawn was applied.
5 shows the results of lactic acid bacteria analysis during fermentation and storage of kimchi.
6 shows the results of Yeast analysis during kimchi fermentation and storage period.
Figure 7 shows the results of Coliform bacteria analysis during fermentation and storage of kimchi.

Hereinafter, the present invention will be described in detail.

However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Example 1: Isolation of Lactic Acid Bacteria from Kimchi

To select kimchi starters, various kimchi were purchased from traditional markets in Daegu and Jinju, and about 250 kinds of lactic acid bacteria were isolated from kimchi in the early stages of ripening. For separation of kimchi lactic acid bacteria, purchased kimchi samples were diluted in stages with 0.85% saline, and 0.1 ml of each dilution was spread on MRS agar (MRS; Becton, Dickinson and Company, USA) plate medium. The plated medium was cultured in an incubator at 30° C. for 24 hours, and then each single colony produced was isolated and used in this test.

Example 2: Primary selection of lactic acid bacteria - low gas and acid production

About 250 kinds of isolated lactic acid bacteria were pre-cultured in MRS liquid medium, and when the absorbance of each lactic acid bacteria pre-culture medium was 1.0 at OD600, 1% (v / v) was inoculated into a new MRS medium, and then incubated at 25 degrees for 24 time incubated. A Durham tube for gas collection is added to the newly inoculated MRS liquid medium, so when the gas (CO ₂ ) is generated while the corresponding lactic acid bacteria grow, it is collected in the Durham tube, and the bubble height is determined according to the degree of gas collection in the Durham tube. The degree of gas generation was confirmed. In addition, the degree of acid production by lactic acid bacteria was determined by measuring the pH of the culture medium (generally, lactic acid bacteria produce lactic acid, citric acid, etc. while growing, resulting in a decrease in pH). Strains with a bubble height of less than 10 mm in the Durham tube were judged as lactic acid bacteria that produce less gas, and strains with a pH higher than 4.4 under the same culture conditions were judged to have relatively low acid production, 24 out of 250 species Species were first screened as shown in [Table 1] below (all of the remaining 220 or more species had a degree of bubble production exceeding 10 mm). The primary selected lactic acid strains were identified through 16S rRNA gene sequencing (base sequence analysis).

Example 3: Secondary selection of lactic acid bacteria - excellent acid resistance

Acid resistance was measured for 24 types of lactic acid bacteria selected for the first time. Each lactic acid bacteria was inoculated into 10 ml of MRS liquid medium and pre-cultured, and when the OD value was 1.5, 1 ml of each culture medium was dispensed into a 1.8 ml e-tube, and each cell was centrifuged (12,000 rpm, 10 minutes). recovered. Each of the recovered cells was suspended by adding 1 ml of MRS liquid medium (artificial gastric juice) corrected to pH 2.0, 3.0, and 4.0, and then left at 35 degrees for 2 hours. Each culture solution left for 2 hours was serially diluted to confirm the number of bacteria. As a control, MRS liquid medium having a pH of 6.5 was used. The survival rate according to the pH conditions of each lactic acid bacteria was measured as follows.

Lactobacillus survival rate (%) = number of bacteria treated for 2 hours in MRS liquid medium at pH 2.0, 3.0 or 4.0 / number of bacteria treated for 2 hours in MRS liquid medium at pH 6.5 × 100

For 24 types of lactic acid bacteria, 7 types of lactic acid bacteria with relatively high acid resistance were secondarily selected as shown in [Table 2] through the above acid resistance measurement. It showed a high survival rate of 90.4% at pH 4.0, and showed a high survival rate compared to other Leuconostoc and Weissella lactic acid bacteria.

Example 4: 3rd selection of lactic acid bacteria - mannitol producing ability

The 7 types of lactic acid bacteria selected for the second round were selected for the third round through the ability to produce mannitol that affects the sensory properties of kimchi. 5ml of the lactic acid bacteria culture solution (OD600=1.5) was centrifuged (12,000 rpm, 10 min), and the culture supernatant was filtered through a 0.22 μm membrane filter and used for analysis. Mannitol was analyzed using an HPLC (1100 series, Agilent Co., Santa Clara, CA, USA) instrument, and the column used was Asahipak NH2P-50 4E (Column size 4.6 mm I.D. × 250 mm, Shodex, Tokyo, Japan). am. The mobile phase used for the analysis was acetonitrile and water (75/25, v/v) flowed at a flow rate of 1.5 ml/min, and the sample injection amount was 10 μl, and the RI detector (1260 series, Agilent Co., Santa Clara) , CA, USA). All analyzes were repeated three times or more, and individual contents were calculated from the area of the mannitol chromatogram, and the results are shown in [Table 3].

The selected new strain was confirmed to be 2.5 g per 100, and showed the highest mannitol producing ability.

(Source, WK32: Korean Patent Registration No. 10-1836365, KM20: Korean Patent Publication No. 10-2003-0077100)

The finally selected new strain was named Leuconostoc mesenteroides PBio03 strain. In addition, it was deposited with the Korean Culture Center of Microorganisms for patent application on May 22, 2020, and the deposit number for the strain is KCCM12726P.

Example 5: Investigation of growth characteristics of selected strains

The growth characteristics of the selected new strain PBio03 were investigated. Growth was confirmed according to various temperatures, pH, and NaCl concentration. For all growth measurements, 10 ml of MRS liquid medium was used, and in the case of pH and NaCl concentration, each liquid medium was prepared according to the conditions and used in the experiment. In the case of temperature conditions, after inoculation of 1% (v / v) in the same MRS liquid medium, it was cultured at 5, 10, 15, 20, 30, and 40 degrees conditions for up to 96 hours. In the case of growth by pH and NaCl concentration, After inoculation of 1% (v / v) in a medium prepared for each condition, incubation at 30 degrees for 96 hours, growth was confirmed, and the results are shown in [Table 4].

The selected PBio03 strain was able to grow even at 5 degrees, and it was confirmed that it was an acid-resistant strain capable of growing even at pH 3.0. In addition, it was confirmed that growth was possible even at a NaCl concentration of 7%, and sufficiently vigorous growth was possible even at a NaCl concentration of 2.0-5% of general kimchi.

Example 6: Characteristic analysis of kimchi using PBio03 strain

6 - 1: Preparation of kimchi using PBio03 strain and investigation of fermentation characteristics

In order to verify the possibility of using the selected PBio03 strain as a kimchi starter, kimchi was manufactured and analyzed for kimchi quality up to 28 days of storage. The 28 days is a period considering that the shelf life of general commercially available kimchi products in Korea is about 30 days.

For the manufacture of kimchi, cabbage, the main ingredient of kimchi, was pickled in 9-13% (w/v) brine for 24 hours, and then the soaked cabbage was washed three times in running tap water. The seasoning used for making kimchi was prepared by mixing green onion, red pepper, garlic, ginger, onion, green onion, salted fish and sugar in a ratio of 55 : 9.5 : 7.5 : 1 : 7.5 : 7.5 : 9.5 : 9.5 : 2.5. Pickled cabbage and seasoning were mixed at a ratio of about 7:3, and starter lactic acid bacteria added to kimchi were mixed with seasoning to prepare cabbage. The starter lactic acid bacteria used were cultured in MRS liquid medium for 24 hours, then the cells were recovered through centrifugation (8,000 rpm, 10 minutes), washed twice with sterile water, and then added by dissolving in sterile water. Starter lactic acid bacteria were added to be 10 ⁷ cfu / g per g of prepared kimchi. The prepared kimchi was packaged and stored for 28 days under refrigerated conditions of 5 degrees, and analyzed once a week, a total of 5 times.

The kimchi samples for physical and chemical analysis were ground using a blender (Shinil electric mixer SMX-JC15MR, Yongin, Korea), then centrifuged using a centrifuge (Microcentrifuge 1730R; LABOGENE) at 12,000 rpm for 20 minutes, and then, The supernatant was used for pH, acidity, saccharide and mannitol analysis. pH was measured using a pH meter (Orion STAR A211, Thermo Scientific), and the filtrate was titrated to pH 8.3 with 0.1N NaOH for TA analysis. Mannitol analysis was also performed using the supernatant by high-performance liquid chromatography (HPLC, 1100 series, Agilent Co., CA, CA, USA) using an Asahipak NH2P-50 4E column (4.6 mm ID × 250 mm). Along with mannitol analysis, analysis of fructose and sucrose, which are sugars related to mannitol production, was also performed.

As shown in [Table 5], the initial pH value of the kimchi samples immediately after preparation was 5.51 to 5.61, and the pH of all kimchi samples gradually decreased during the fermentation and storage period of 28 days. This is because lactic acid and acetic acid produced by lactic acid bacteria were produced during fermentation. The pH of kimchi without starter was 5.08 ± 0.03 at 7 days, which was the highest among the kimchi samples, and the kimchi samples with starter had a lower pH value than that of kimchi A. The pH of kimchi with the addition of the new spawn PBio03 was 4.96, which was relatively high compared to the pH of 4.67 and 4.90 of the kimchi with the addition of other lactic acid bacteria starters (see FIG. 2).

In addition, as shown in [Table 6], the TA value of the initial kimchi sample was confirmed to be 0.23 ~ 0.28, and gradually increased according to the fermentation and storage period, and similar to the change in pH value, it significantly increased between 7 and 14 days. . In the kimchi added with the new spawn, the TA value was found to be relatively low at 0.71 ± 0.02% compared to other lactic acid bacteria starter-added kimchi (0.72-0.76) (see Fig. 3).

The mannitol content of the kimchi samples was analyzed for the kimchi samples stored for 28 days, and the highest mannitol content was 1,423 ± 19.1 mg/100g in Kimchi C with the addition of the new spawn PBio03, and 1,027 ± 12.2 mg in the kimchi without the addition of starter. /100g showed the lowest mannitol content. The mannitol content of Kimchi C (Kimchi using PBio03 Starter) was 138.5% and 107.2% higher than that of Non-Starter Kimchi (A) and Kimchi B (Mixed LAB Starter, Starter using conventional Pulmuone), respectively. Additionally, mannitol in commercially available kimchi products (competitor products) was analyzed. As a result, the mannitol contents of the competitors (company C, company D) were confirmed to be 1,250mg/100g and 960mg/100g, respectively, on the 28th day (see FIG. 4).

The main sugars detected in the assay include glucose and fructose, which are known to play multiple roles as carbon sources for lactic acid bacteria metabolism during kimchi fermentation. On day 0 of storage, fructose and glucose contents in kimchi samples were 1497-1548 mg/100 g and 1505-1534 mg/100 g, respectively. However, fructose and glucose tended to decrease as they were used for the growth of lactic acid bacteria and the production of mannitol. In the kimchi sample on the 28th day of storage, the fructose and glucose contents were 170-264 mg/100g and 555-778 mg/100 g, respectively, compared to the 0th day.

6 - 2: Microbial analysis and sensory test of kimchi using PBio03 strain

Kimchi samples for microbial analysis were mixed with 0.85% NaCl solution (saline) and homogenized for 2 minutes (BagMixer 400, Interscience). The homogenized sample was diluted step by step with 9 mL saline (3MTM Diluent, USA), and the diluted sample was spread on plate count agar medium (PCA, BD, USA) to measure the number of general bacteria, and Petri film (3M Health Care) The number of coliforms, total lactic acid bacteria using MRS plate medium, and total yeast were measured using Dichloran Rose Bengal Chloramphenicol Agar medium (DRBC, BD). General bacteria were cultured at 35 degrees, lactic acid bacteria at 30 degrees, and yeast at 25 degrees, respectively, and the number of bacteria was counted. In addition, for the analysis of lactic acid bacteria, 30 single colonies were randomly selected from each MRS plate medium and identified by sequencing of the 16S rRNA gene amplified by PCR to investigate the relative dominance of lactic acid bacteria (FIGS. 5 and 6). and Figure 7).

As shown in [Table 7], the total lactobacillus count immediately after preparing the kimchi sample is 10 ⁵ cfu/g for the non-starter kimchi, and 10 ⁶ cfu/g for the starter added section, which is a relatively high level, which indicates the kimchi fermentation and storage period. This is because it was added to the level of 10 ⁶ cfu / g per g of kimchi in order to give the starter an advantage during addition. Also, after 28 days, the total number of lactic acid bacteria increased to 10 ⁸ -10 ⁹ cfu/g.

In the case of the general bacterial count measured using the PCA medium, it was similar to the total lactobacillus count level, which indicates that lactic acid bacteria are the most abundant microorganisms in kimchi fermentation.

In the case of yeast, as shown in [Table 8], it was confirmed that the level of 10⁴cfu/g was maintained at 10³ from the beginning of kimchi fermentation.

In particular, in the case of the coliform group, as shown in [Table 9], an initial level of 10² cfu / g was detected, but as fermentation progressed, the pH decreased and naturally, the coliform group was not detected after 14 days.

In the investigation of the dominance rate of lactic acid bacteria, the lactic acid bacteria of the genus Leuconostoc, the same as the genus added as a starter, accounted for 73.4% each at 3 weeks of storage in Kimchi C with the addition of the new spawn bacterium PBio03. It can be seen that this is a relatively higher value than the dominant rates of 43.4%, 70%, and 36.7% in Leuconostoc at week 3 of Kimchi B, Kimchi D, and Kimchi A with other starters added, and Kimchi A without starter added. In addition, even at the 4th week of storage, it was confirmed that the dominance rate of lactic acid bacteria belonging to the genus Leuconostoc in the kimchi with PBio03 was high at 53.3% (see Table 10). (Storage week 4 Kimchi A, B, C = 26.7%, 43.3%, 56.6%). This is because PBio03 lactic acid bacteria are relatively acid-resistant and survive relatively well despite the low pH after the mid-stage of kimchi fermentation and have a strong dominance rate, which will help to maintain relatively consistent quality during the fermentation period in commercial kimchi. It is judged to be

The sensory test of the kimchi samples was carried out by specialized personnel on the 7th day of storage, with 5 people (male:female=2:3) and an average age of 35.3 years. Taste, color, flavor, texture and overall satisfaction were evaluated on a 5-point scale. Overall satisfaction was confirmed to be relatively high in Kimchi C with PBio03 added and Kimchi B with mixed strains compared to Kimchi A with no starter added (see Table 11).

As described above, when kimchi is prepared using the Leuconostoc mesenteroides PBio03 strain or its culture according to the present invention, the amount of gas generated is reduced during distribution, such as packaging damage due to gas generation, etc. It can prevent the problem of kimchi, has strong acid resistance and has excellent mannitol production ability to help improve the taste quality of kimchi, so it can be usefully used to prepare kimchi with improved taste and stabilized distribution quality compared to conventional kimchi.

Korea Microbial Conservation Center (Overseas) KCCM12726P 20200522

Claims (6)

Leuconostoc mesenteroides PBio03 strain (KCCM12726P).
The Leuconostoc mesenteroides PBio03 strain (KCCM12726P) according to claim 1, wherein the strain has acid resistance at pH 3.0 and salt tolerance at 7% NaCl.
A fermentation starter composition comprising a Leuconostoc mecenteroides PBio03 strain (KCCM12726P) or a culture thereof.
The fermentation starter composition according to claim 3, wherein the fermentation starter composition comprises the Leuconostoc mecenteroides PBio03 strain (KCCM12726P) at 10 ⁶ cfu/g or more and 10 ⁷ cfu/g or less.
In the kimchi manufacturing method,
A method for producing kimchi, characterized in that by fermenting by adding a fermentation starter composition containing Leuconostoc mecenteroides PBio03 strain (KCCM12726P) or a culture thereof.
Kimchi prepared by the method of claim 5.

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