Novel leuconostoc citreum and fermented foods using the same as a starter, and compositions thereof

Abstract

The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like.

Description

FIELD OF THE INVENTION[0001]The present invention relates to Leuconostoc citreum bacteria, fermented foods using the bacteria as a starter, and compositions containing the bacteria. More particularly, the present invention relates to Leuconostoc citreum which can induce fermentation flavor and taste quality of Kimchi manufactured in winter throughout a year and, more importantly, can effectively inhibit deterioration of fermentation quality in summer, fermented foods using the bacteria as a starter, and compositions containing the bacteria.BACKGROUND OF THE INVENTION[0002]Kimchi is a collective name of fermented vegetable foods representing Korea, which are prepared by salting various vegetables, blending with various seasonings and naturally aging. Especially, representative Kimchi is Gimjang (‘’) Kimchi, a main ingredient of which is Korean cabbage, i.e., Brassica campestris L. Gimjang Kimchi is prepared by salting Korean cabbage and radish harvested at late autumn to early winter...

AI Technical Summary

Benefits of technology

[0009]By doing so, the present inventors found out that lactic acid bacteria isolated from Kimchi manufactured in winter when the most delicious Kimchi can be manufactured, have a significant role in improving and stabilizing quality throughout a year. Further, the present inventors found out that the lactic acid bacteria can induce the fermentation flavor and taste quality of winter Kimchi and effectively inhibit deterioration of fermentation quality in summer.

[0010]Therefore, a purpose of the present invention is to provide a novel Leuconostoc spp. lactic acid bacteria which can be used as a starter for Kimchi, induce fermentation flavor and taste quality of winter Kimchi and effectively inhibit deterioration of fermentation quality in summer.

Problems solved by technology

The quality change of Kimchi has become an obstacle to providing products having constant quality with customers, especially in a position of business companies commercializing Kimchi.

Especially, Kimchi manufactured in summer (June˜August) has problems like low quality of raw materials and deterioration of fermentation-aging flavor even though the Kimchi would be manufactured by the same fermentation and aging methods as in winter.

It is well known in the art that a wide variation in quality depending on season has brought about various claims of quality dissatisfaction by customers.

The prior arts, however, applied starters merely for improving quality or confirmed that there is a difference of general taste quality in sensory test, regardless of season; they did not investigate causes of quality change during a year.

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