Lactobacillus plantarum mamalee strain having excellent salt tolerance

Abstract

The present invention relates to a Lactobacillus plantarum Mamalee strain (KCTC accession number 15822BP), which has excellent salt tolerance compared to commercially available Lactobacillus plantarum strains, and thus can be used to prepare high-salt-content Korean food, and, in particular, can remove the off-flavor of soy sauce, and thus when pickled vegetables are produced using the strain of the present invention it is possible to produce pickled vegetables in which the original taste is sufficiently retained.

Description

Lactobacillus plantarum MAMALEE strain with excellent salt tolerance

[0001] The present invention relates to a Lactobacillus plantarum Mamalee strain (accession number KCTC 15822BP), which has excellent salt tolerance characteristics and can be used to produce traditional Korean foods containing high salt content, such as pickled vegetables.

[0002] Since ancient times, Korea has preserved vegetables abundant in each season and region to make a variety of pickled vegetables. These have served not only as a staple in our diet but also as side dishes, preserved foods. However, with the development of the food industry, the variety of processed foods and the year-round availability of fresh vegetables have reduced the need for side dishes. Consequently, the frequency of making and using preserved foods in households is showing a marked decline.

[0003] On the one hand, as research on kimchi, which is widely known around the world, continues, new appreciation for and interest in traditional foods are being revived, and research results on pickled vegetables, focusing on garlic, cucumbers, and persimmons, are also being consistently reported.

[0004] Jangajji can be broadly divided into ① a side dish made by salting or sun-drying vegetables, soaking them in soy sauce, etc., and then seasoning them, ② a side dish made by briefly salting vegetables, pouring soy sauce over them, and seasoning them, ③ a side dish made by seasoning food with soy sauce and then simmering it, and ④ a side dish made by briefly salting or sun-drying vegetables, stir-frying them with beef, and then seasoning them. The ingredients for Jangajji are almost similar across the country, and various preprocessing methods are used to handle the ingredients, such as using them raw, salt-salting them first, drying them, steaming them, and steaming them after fermenting them.

[0005] Jangajji is mainly manufactured using soy sauce. Recently, a method using a specific strain has been proposed to improve the quality of soy sauce, and a method of manufacturing soy sauce by inoculating a specific starter microorganism with a modified soy sauce manufacturing method is receiving industrial attention. The starter can be used in the manufacture of a fermentation starter or can be added separately and inoculated before the aging, or fermentation, of soy sauce. In particular, one of the most important factors in manufacturing excellent soy sauce by improving the quality of soy sauce is to use a high-quality fermentation starter. In order to produce the high-quality fermentation starter, it is necessary to select and use a strain that quickly and abundantly produces hydrolytic enzymes that can hydrolyze soybeans to produce the desired components.

[0006] The present invention aims to provide a Lactobacillus plantarum Mamalee strain having excellent salt tolerance, and the Lactobacillus plantarum Mamalee strain having excellent salt tolerance can be used in the production of pickled vegetables.

[0007] The present invention provides a Lactobacillus plantarum Mamalee strain (accession number KCTC 15822BP) having excellent salt tolerance.

[0008] The above strain is characterized by having salt tolerance up to 26% salinity.

[0009] The above strain is characterized by having the ability to remove off-flavors from soy sauce.

[0010] According to another embodiment of the present invention, a method for producing pickled vegetables is provided, comprising the steps of mixing soy sauce, sugar, and vinegar in equal proportions and adding the strain of claim 1 to produce a pickled vegetable seasoning; mixing the pickled vegetable seasoning and raw materials for pickling; and maturing.

[0011] The above pickled raw materials may be one selected from the group consisting of Jerusalem artichoke, yacon, bellflower root, deodeok, ginseng, cucumber, radish, perilla leaf, Brussels sprouts, onion, garlic, broccoli, wild chive, angelica root, kombucha, ginseng root, magnolia shoots, Acanthopanax shoots, mulberry leaves, aralia elata, soybean leaves, sweet potato stems, sweet potato leaves, sweet potato shoots, enoki mushrooms, shiitake mushrooms, pine mushrooms, tomatoes, chestnuts, eggplants, lotus roots, red peppers, perilla leaves, and kombucha, but are not limited thereto.

[0012] The above sugar may be, but is not limited to, sucrose, maltose or lactose.

[0013] The Lactobacillus plantarum Mamalee strain (accession number KCTC 15822BP) of the present invention has superior salt tolerance compared to commercialized Lactobacillus plantarum strains, and thus can be used to produce high-salt foods in Korea. In particular, it exhibits an effect of removing off-flavors of soy sauce, and therefore, when making pickled vegetables using the strain of the present invention, pickled vegetables can be produced that can fully preserve the original flavors of the ingredients.

[0014] When a part in this specification is said to "include" a certain component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise specifically stated.

[0015]

[0016] The present invention provides a Lactobacillus plantarum Mamalee strain (accession number KCTC 15822BP). The strain has excellent salt tolerance characteristics and can be used to produce traditional Korean foods containing high salt content, such as pickled vegetables.

[0017] The above strain is characterized by its salt tolerance up to 26% salinity. The salinity of seasoning sauce for making pickled vegetables is approximately 18 to 23%. Therefore, it can be said that the Lactobacillus plantarum Mamalee strain of the present invention (Accession No. KCTC 15822BP) has the ability to survive sufficiently even in pickled vegetables sauce.

[0018] The above strain is characterized by not only salt tolerance but also the ability to remove off-flavors from soy sauce. Since soy sauce has a musty off-flavor, there was a disadvantage in that the original flavor and taste of the pickled ingredients could not be properly perceived due to the off-flavor of the soy sauce when making soy sauce pickles. However, according to the experiments of the present inventor, when the Lactobacillus plantarum Mamalee strain of the present invention was added, the characteristic off-flavor of soy sauce was reduced, allowing the original flavor and aroma of the ingredients to be perceived.

[0019] According to another embodiment of the present invention, a method for producing pickled vegetables using the Lactobacillus plantarum Mamalee strain of the present invention is disclosed. The method may include, but is not limited to, a step of mixing soy sauce, sugar, and vinegar in equal proportions and adding the strain of claim 1 to produce a pickled vegetable seasoning; a step of mixing the pickled vegetable seasoning and raw materials for pickling; and a maturing step.

[0020] The above strain is 10% of the total weight of the pickled vegetable seasoning sauce. 5 ~ 10 8 Concentration of cells / g, preferably 10 6 ~ 10 7 Can be added at a cell / g concentration.

[0021] The above pickled raw materials may be one selected from the group consisting of Jerusalem artichoke, yacon, bellflower root, deodeok, ginseng, cucumber, radish, perilla leaf, Brussels sprouts, onion, garlic, broccoli, wild chive, angelica root, kombucha, ginseng root, magnolia shoots, Acanthopanax shoots, mulberry leaves, aralia elata, soybean leaves, sweet potato stems, sweet potato leaves, sweet potato shoots, enoki mushrooms, shiitake mushrooms, pine mushrooms, tomatoes, chestnuts, eggplants, lotus roots, red peppers, perilla leaves, and kombucha, but are not limited thereto.

[0022] The pickled vegetable seasoning and the raw materials for pickled vegetables can be mixed in a volume ratio of 1:1 to 3:1, but are not limited thereto.

[0023] The above sugar may be any one of sucrose, maltose, or lactose, but is not limited thereto. According to the experiments of the inventors of the present invention, it was confirmed that the Lactobacillus plantarum Mamalee strain of the present invention has an improved off-flavor removal effect due to lactose. Therefore, when making pickled vegetables by mixing the Lactobacillus plantarum Mamalee strain of the present invention, it is considered desirable to add lactose.

[0024] The above ripening step can be carried out by storing and ripening for 2 to 10 days at a temperature of 4 to 10°C and then post-ripening for 10 to 30 days at room temperature.

[0025]

[0026] Hereinafter, preferred examples are presented to aid in understanding the present invention. However, the following examples are provided solely to facilitate a better understanding of the present invention, and the scope of the present invention is not limited by the following examples.

[0027]

[0028] <Example>

[0029] 1. Isolation of strains

[0030] Commercially available kimchi was purchased, crushed, and filtered through sterile gauze. The resulting solution served as a sample for isolating effective strains. After diluting the sample, 0.1 ml was spread on MRS agar medium containing 20% ​​sodium chloride (NaCl). The resulting solution was cultured at 30°C for 2 days, and five salt-tolerant strains were isolated.

[0031]

[0032] 2. Measurement of soy sauce off-flavor removal ability

[0033] Soy sauce has a musty odor, and the inventor of the present invention sought to find a strain that can reduce the musty odor of soy sauce so that it can be used to produce pickled vegetables that have a cleaner taste.

[0034] Here, 1% (w / v) of the above salt-tolerant strain was mixed with commercially available brewed soy sauce, fermented at a temperature of 30°C for one week, and the odor intensity was measured using a portable odor measuring device, OMX-SR (Shinyei Co., Japan).

[0035] Strain 12345 Untreated Odor Intensity 15515016235159154

[0036] As a result of measuring the odor intensity using a portable odor meter, an odor intensity of 154 was measured, and in the case of strain 4, an odor intensity of 35, which was lower, was measured. Accordingly, the inventors of the present invention confirmed that strain 4 has salt tolerance and is effective in removing off-flavors in soy sauce, and as a result of performing 18s rRNA identification on strain 4, the strain was identified as Lactobacillus plantarum.

[0037] The inventor named the strain as Lactobacillus plantarum Mamalee and deposited it with the Korea Research Institute of Bioscience and Biotechnology on February 20, 2024 (deposit number KCTC 15822BP).

[0038]

[0039] <Experimental Example>

[0040] 1. Measurement of salt tolerance of the above strain

[0041] In order to measure the salt tolerance of the above strain, the inventors inoculated it into MRS medium containing 20%, 22%, 24%, 26%, 28%, and 30% sodium chloride (NaCl), cultured it at 37°C, and measured the number of viable cells using the plate method at 24, 48, and 72 hours.

[0042] Strain 20% 22% 24% 26% 28% 30% Viable cell count 7.1 x 10 8 6.8 x 10 8 4.8 x 10 8 8.6 x 10 7 1.2 x 10 5 4.2 x 10 4

[0043] Referring to the above [Table 2], it was confirmed that the Lactobacillus plantarum Mamalee strain of the present invention has salt tolerance for salinity up to 26%. Since the maximum salt content of soy sauce generally does not exceed 24%, it can be said that the strain of the present invention has salt tolerance sufficient to be used when making pickled vegetables.

[0044] 2. Sensory evaluation

[0045] Soy sauce, sugar and vinegar were mixed in a volume ratio of 1:1:1, and the Lactobacillus plantarum Mamalee strain of the present invention was sufficiently cultured in MRS medium to obtain 10 of the total weight. 6 ~ 10 7 Garlic pickles were made by mixing the garlic at a concentration of 1 cell / g and placing it in a glass bottle with 25 dried garlic cloves, maturing it at 4℃ for a week, and then post-maturing it at room temperature for 14 days.

[0046] For comparison, garlic pickles were prepared in the same manner as above, except that the Lactobacillus plantarum Mamalee strain of the present invention was mixed as a control group.

[0047] For the sensory evaluation of the prepared garlic pickle, 10 men and women (5 men / 5 women) were selected and evaluated for odor (degree of off-odor), taste, and overall preference using a 10-point preference scale. The evaluations were as follows: 10 points for very good, 7 points for good, 5 points for average, 3 points for dislike, and 1 point for very dislike. In the case of odor, subjects with an off-odor were given lower scores.

[0048] Strain Mamalee strain mixed control group Odor (off-flavor level) 9.03 ± 1.34 7.82 ± 1.65 Taste 9.14 ± 1.12 7.98 ± 1.44 Overall preference 9.12 ± 0.84 7.88 ± 0.24

[0049] Referring to [Table 3] above, it was confirmed that when the Lactobacillus plantarum Mamalee strain of the present invention was mixed to make pickled vegetables, the characteristic musty off-flavor of soy sauce was reduced. Therefore, it was determined that the original flavor of the ingredients could be better enjoyed, and furthermore, a high score was obtained for overall preference.

[0050]

[0051] 3. Evaluation of soy sauce off-flavor removal ability according to sugar type

[0052] The present inventors examined whether the ability of the Lactobacillus plantarum Mamalee strain to remove the off-flavor characteristic of soy sauce changed depending on the type of sugar.

[0053] The inventor of the present invention manufactured garlic pickles using the same method as the above garlic pickle manufacturing method, replacing sugar with maltose or lactose, and measured the odor intensity using a portable odor measuring device, OMX-SR (Shinyei Co., Japan).

[0054] Type of sugar: sugar, maltose, lactose, odor intensity: 707243

[0055] Referring to the above [Table 4], it was confirmed that the degree of off-flavor was similar when making garlic pickles by adding sugar and maltose, but when adding lactose, it was confirmed that the off-flavor reduction effect was much greater than that of sugar and maltose. Therefore, it was confirmed that the Lactobacillus plantarum Mamalee strain of the present invention has an improved off-flavor removal effect due to lactose, and therefore, it is judged that it is preferable to add lactose when making pickles by mixing the Lactobacillus plantarum Mamalee strain of the present invention.

[0056]

[0057] [Accession number]

[0058] Name of depositor: Korea Research Institute of Bioscience and Biotechnology, Biological Resource Center (KCTC)

[0059] Accession number: KCTC15822BP

[0060] Date of acceptance: 20240220

[0061]

[0062] [Correction pursuant to Rule 91, August 25, 2025]

[0063]

Claims

1. Lactobacillus plantarum Mamalee strain with excellent salt tolerance (Accession number KCTC 15822BP).

2. In paragraph 1, The above strain is characterized by having salt tolerance for salinity up to 26%.

3. In paragraph 1, The above strain is characterized by having the ability to remove off-flavors from soy sauce.

4. A step of preparing a pickled vegetable seasoning by mixing soy sauce, sugar, and vinegar in equal proportions and adding the strain of clause 1; Step of mixing the above pickled seasoning and pickled raw materials and A method for making pickled vegetables, including a maturing step.

5. In paragraph 4, A method for manufacturing pickled vegetables, characterized in that the above pickled vegetable raw material is one selected from the group consisting of Jerusalem artichoke, yacon, bellflower root, deodeok, ginseng, cucumber, radish, perilla leaf, Brussels sprouts, onion, garlic, broccoli, wild chive, angelica root, kombucha, ginseng root, magnolia shoots, Acanthopanax shoots, mulberry leaves, aralia elata, soybean leaves, sweet potato stems, sweet potato leaves, sweet potato shoots, enoki mushrooms, shiitake mushrooms, pine mushrooms, tomatoes, chestnuts, eggplants, lotus roots, red peppers, perilla leaves, and kombucha.

6. In paragraph 4, A method for manufacturing pickled vegetables, characterized in that the sugar is any one of sugar, maltose, and lactose.

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