Unlock instant, AI-driven research and patent intelligence for your innovation.

Leuconostoc mesenteroides cjlm119 strain producing reduced amount of gas, and kimchi production method using same

A technology of CJLM119 and Leuconostoc enterococci, which is applied in Leuconostoc enteritidis strains and the production of spicy cabbage, can solve the problems of reduced food quality, damage and leakage, container expansion, etc., achieve stable circulation quality, and prevent packaging damage Effect

Active Publication Date: 2018-09-28
CJ CHEILJEDANG CORP
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing kimchi has problems such as container expansion, damage, and liquid leakage due to the generation of gas (mainly carbon dioxide) during the distribution process, and the problem of reduced eating quality due to strong sour taste caused by overaging.
[0004] In order to solve this problem, it has been reported that the use of a high polymer film with high air permeability (Korean Patent Application Publication No. 10-1999-0078725) or a valve of one-way (Korean Utility Model Patent) has been reported. No. 20-2013-0002058) and other packaging technologies to control the method, but it has limitations in cost and other aspects when it is actually commercialized, and it is difficult for this method to be used for the strong sour taste caused by over-ripening, etc. The fundamental solution to the quality change of spicy cabbage

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Leuconostoc mesenteroides cjlm119 strain producing reduced amount of gas, and kimchi production method using same
  • Leuconostoc mesenteroides cjlm119 strain producing reduced amount of gas, and kimchi production method using same
  • Leuconostoc mesenteroides cjlm119 strain producing reduced amount of gas, and kimchi production method using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1: Isolation of strains with low gas production

[0043] 1-1) Strain isolation and identification

[0044] Various kinds of kimchi purchased from a large supermarket were aged at a low temperature of 5° C., and kimchi reaching a pH range of 3.8 to 4.5 was used as kimchi samples. Dilute the above-mentioned spicy cabbage sample to 10 times with 0.85% saline, and inoculate it into PES agar medium (phenylethanol sucrose agar; tryptone 5g, yeast extract 0.5g, sucrose 20g, ammonium sulfate 2g, hydrogen phosphate 1 g of dipotassium, 0.244 g of magnesium sulfate, 2.5 ml of phenylethyl alcohol, 15 g of agar / 1 L of distilled water) were placed on the plate, and spread with a spreader. Then, after culturing the above plate in a constant temperature incubator at 25° C. for 24 hours, each of the generated colonies was streaked onto another PES agar plate to separate into individual colonies.

[0045] 1-2) Screening for strains with low gas production

[0046] The bact...

Embodiment 2

[0053] Example 2: Comparing Gas Generation Capabilities

[0054] In order to compare the degree of gas production of Leuconostoc enteritidis CJLM119 screened in Example 1 with other Leuconostoc enteritidis strains, Leuconostoc enteritidis KCTC3100 and KCTC3722, which are standard strains of Leuconostoc enteritidis, were used as controls group and measure the degree of gas production. Each strain was inoculated into 10 ml of MRS broth in a test tube containing a Durham tube having a height of 30 mm, and after culturing at 25° C. for 24 hours, gas was compared by measuring the height of gas trapped in the Durham tube. degree of generation.

[0055] The degree of gas generation is expressed as "-" in the case of no gas generation, "+" in the case of gas trapped in the Durham tube at a height of 1 mm to 5 mm, and in the case of a gas trapped at a height of 6 mm to 10 mm. "++" in the case of the case, "+++" in the case of the height of 11mm to 15mm, "++++" in the case of the heig...

Embodiment 3

[0059] Example 3: Comparison of Acid Generation Capabilities

[0060] The degree of acid production of Leuconostoc enteritidis CJLM119 screened in Example 1 was compared with that of Leuconostoc enteritidis KCTC3100 and KCTC3722 as the control group. Each strain was inoculated into 10 ml of MRS broth, respectively, and in order to measure the degree of acid production, the pH after static culture at 25° C. for 24 hours was measured using a pH meter (SevenCompact / Ion S220, Mettler Toledo).

[0061] As a result, it was confirmed that the amount of acid produced by Leuconostoc enterolis CJLM119 was significantly lower than that of the control strain (Table 2).

[0062] [Table 2]

[0063]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present application relates to a Leuconostoc mesenteroides CJLM119 strain (KCTC 13043BP) producing a reduced amount of gas, a fermentation starter composition comprising same, and a kimchi production method using said strain.

Description

technical field [0001] The present application relates to a strain of Leuconostoc enterococci with low gas production and a method for producing spicy cabbage using it. Background technique [0002] Kale cabbage is a food produced by fermentation of microorganisms, in which food components are decomposed and new components are synthesized by the action of microorganisms, thereby improving nutritional value, palatability, and storage stability. [0003] Existing kimchi has problems such as container expansion, damage, and liquid leakage due to the generation of gas (mainly carbon dioxide) during circulation, and the problem of reduced eating quality due to strong sourness caused by overaging (overaging). [0004] In order to solve this problem, it has been reported that the use of a high polymer film with high air permeability (Korean Patent Application Publication No. 10-1999-0078725) or a valve of one-way (Korean Utility Model Patent) has been reported. No. 20-2013-0002058...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L29/00A23L11/00A23L19/20A23L2/52C12R1/01
CPCC12N1/20A23L19/20A23L29/065A23L23/00A23V2002/00A23B7/10A23L11/50C12R2001/01C12N1/205A23V2400/321A23L2/52A23B7/155A23B7/105A23L29/00
Inventor 崔承惠吴智暎李东润
Owner CJ CHEILJEDANG CORP