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Leuconostoc mesenteroides cjlm181 strain producing reduced amount of gas, and kimchi production method using same

A technology of CJLM181, Leuconostoc membranaceus, which is applied in the field of Leuconostoc membranaceus strains, can solve the problems of package damage, cost restriction, change the quality of pickles, etc., and achieves excellent ability to produce mannitol, stable circulation quality, and improved taste. quality effect

Active Publication Date: 2019-09-17
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The problem with traditional kimchi is that gas (mainly carbon dioxide) will be generated during the circulation of kimchi, which will cause packaging expansion, packaging damage and exposure from the packaging, and will produce a strong sour taste due to overaging (overaging), resulting in The taste quality of kimchi is reduced
However, these methods have limitations in cost and the like in their actual commercialization process, and fail to provide a fundamental solution for changing the quality of kimchi (such as the strong sour taste caused by too long time)

Method used

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  • Leuconostoc mesenteroides cjlm181 strain producing reduced amount of gas, and kimchi production method using same
  • Leuconostoc mesenteroides cjlm181 strain producing reduced amount of gas, and kimchi production method using same
  • Leuconostoc mesenteroides cjlm181 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) Isolation and identification of strains

[0044] Various kimchi purchased from supermarkets were aged at a low temperature of 5° C., and the kimchi brought to a pH range of 3.8 to 4.5 was used as a kimchi sample. The pickle sample was diluted 10 times with 0.85% saline, and inoculated to PES agar medium (phenylethyl alcohol sucrose agar; every liter of distilled water contained 5 g of tryptone, 0.5 g of yeast extract, 20 g of sucrose, 2 g of ammonium sulfate, 1 g of dipotassium hydrogen phosphate, 0.244 g of magnesium sulfate, 2.5 ml of phenylethyl alcohol, and 15 g of agar) on a plate, and use a coating bar to coat. Next, the plate was cultured in an incubator at 25° C. for 24 hours, and then each of the resulting colonies was streaked onto a separate agar plate and isolated as a single colony.

[0045] 1-2) Selection of strains with low gas production

[0046] In a test tube including a Durham tu...

Embodiment 2

[0053] Example 2: Comparison of Gas Generation

[0054] In order to compare the gas production of Leuconostoc enteritidis CJLM181 selected in Example 1 with that of other Leuconostoc enteritidis strains, Leuconostoc enteritidis, which is the standard strain of Leuconostoc enteritidis, was used KCTC3100 and KCTC3722 were used as control strains to measure gas production. Each strain was inoculated into 10 ml of MRS broth in a test tube including a Duhan's tube with a height of 30 mm and incubated at 25°C for 24 hours, after which the height of gas trapped in the Duham tube was measured and the gas production was compared quantity. The gas production was evaluated according to the following criteria: "-" = no gas production; "+" = gas trapped in the Dougham tube at a height of 1 mm to 5 mm; "++" = gas at a height of 6 mm to 10 mm;" +++" = the height of the gas is 11 mm to 15 mm; "++++" = the height of the gas is 16 mm to 25 mm; "+++++" = the height of the gas is greater than 2...

Embodiment 3

[0058] Example 3: Comparison of Acid Generation

[0059] The acid production amount of Leuconostoc enteritidis CJLM181 selected in Example 1 was compared with the acid production amounts of Leuconostoc enteritidis KCTC3100 and KCTC3722 as control strains. Each strain was inoculated into 10 ml of MRS broth. In order to measure the amount of acid production, each strain was cultured statically at 25° C. for 24 hours, and then its pH value was measured using a pH meter (SevenCompact / Ion S220, Mettler Toledo).

[0060] The results showed that the acid production of Leuconostoc enterolis CJLM181 was significantly lower than that of the control strain (Table 2).

[0061] Table 2

[0062]

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Abstract

The present application relates to a Leuconostoc mesenteroides CJLM181 strain (KCTC 13042BP) 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 invention relates to a strain of Leuconostoc mesenteroides with low gas production and a method for making kimchi using the strain. Background technique [0002] Kimchi is a food made through the fermentation of microorganisms, wherein the microorganisms can decompose the components in the food and synthesize new components to improve the nutritional value, palatability and storage stability of the food. [0003] The problem with traditional kimchi is that gas (mainly carbon dioxide) will be generated during the circulation of kimchi, which will cause packaging expansion, packaging damage and exposure from the packaging, and will produce a strong sour taste due to overaging (overaging), resulting in The taste quality of kimchi is reduced. [0004] To overcome these problems, control methods using various packaging technologies, such as polymer films with high gas permeability (Korean Patent Application Publication No. 10-1999-0078725) or u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12R1/01A23L29/00A23L11/00A23L19/20A23L2/52
CPCC12N1/20A23L19/20A23L29/065A23L23/00A23V2002/00A23B7/10A23L11/50C12R2001/01C12N1/205A23V2400/321A23L2/52A23B7/155A23L29/00Y02A40/90
Inventor 崔承惠吴智映李东润
Owner CJ CHEILJEDANG CORP
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