LEUCONOSTOC MESENTEROIDES STRAIN WITH EXCELLENT SALT RESISTANCE AND LOW TEMPERATURE GROWTH, AND KIMCHI COMPRISING SAME
The present invention refers to a shuttle and method for excellent the maul with the reel which it counts the id including kimchi relates to growth and cold salt tolerant, more particularly salt tolerant, low temperature growth is excellent in acid resistance and delaying the the maul with the reel which it counts the idaFY-a 3 ( In the preservation of article number cabbages and aging degree of typical cryogenic fermented food our unique traditional fermented food are disclosed. In kimchi fermentation of a microorganism (bacteriocin) organic acid and lactic bacteria and the most important antimicrobial substances produced during kimchi fermentation and number billion proliferation of feedstuff, produce the various flavor ingredient, but added to a unique kimchi, recording time duration is equal to the derivatives and excessive acid generated from typically includes taste (Kim M. H. Et al. , Korean J. Food Sci. Technol. 28 (5): 806 - 813. 1996). The concentration of the materials used in the odd pixels of salt as well as important but, in particular kimchi fermentation temperature a user moves the device between his palms. For example low temperature aged thereby inclined as are pleasant tasting kimchi fermented kimchi season kimchi mattress attribute, temperature rise during kimchi of kimchi in this case b may be bonded together of leaves begin are disclosed. As well as, LED or high temperature regenerators fermentation kimchi is functional under study results reported much higher evaluation than is received at a corrosion disclosed (So M. H and Kim Y. B. , Korean J. Soc. Food Sci. 27 (4): 495 - 505, such as 1995) An operation apparatus comprises a console box and moisture of lactic acid ferment kimchi taste deep characters in a shuttle (heterofermentative lactic acid bacteria) Leuconostoc strains kimchi fermentation the maul with the reel which it counts the id said velocity growth is started carbon dioxide, acetic acid, lactic acid, ethanol and other volatile products have a unique flavor and flavor produced kimchi unique to other. In addition, the surface of the uncoated carbonate imparting carbon dioxide is maintained under selective hydrogenation conditions by number of microbial breeding aerobic to anaerobic kimchi billion, made diffuse to the normally kimchi fermentation (So M. H. And Kim Y. B. Korean J. Food Sci. Technol. 27 (4): 506 - 515, 1995; So M. H. And Kim Y. B. , Korean J. Food Sci. Technol. 27 (4): 495 - 505, 1995). In addition, lactic acid ferment (homofermentative lactic acid bacteria) in concentrator kimchi fermentation is normal The, Lactobacillus [...]right point are same, low pH in the killing of the weak acid that the kimchi is equal to while the second the maul with the reel which it counts acidification. Kimchi fermentation is preferred inspection (Mheen T. I. And Kwon T. W. Korean J. Food. Sci. Technol. , 16:443. 1984; Rhie S. G. And Chun S. K. Korean J. Nutri. Food 11 (3): 63 - 66, 1982; Cho Y and Rhee H. S. Korean J. Soc. Food Sci. 7 (1): 15 - 25, 1991; ho Y and Rhee H. S. Korean J. Soc. Food Sci. 7 (2): 89 - 98, 1991), flavor components (Lim C. R. Park H. K. Han H. U. Korean J. Microbiol. 27 (4): 404 - 414, 1989; So M. H. And Kim Y. B. , Korean J. Food Sci. Technol.) analysis results have been evaluated as fermentation through reception, the regenerators kimchi lactic acid fermentation kimchi fermentation involved that result different major mycetoma reported too soon, a nice low temperature characteristic flavoring of microbial fermentation kimchi can be reflected in the kimchi fermentation properties as a result of the. (Psychrotrophs) optimum temperature regardless of bacteria growth is relatively at refrigeration temperature of 10 °C hereinafter low temperature characteristic imperialism proliferation and lapse of microorganisms (Thomas S. B, J. Appl. Bactriol. , 32:269, 1969), both obtained by lactic acid bacteria are isolated from fermentation kimchi low temperature characteristic has been reported (So M. H and Kim Y. B. , Korean J. Soc. Food Sci. 27 (4): 495 - 505, 1995; So M. H and Kim Y. B. , Korean J. Soc. Food Sci. 27 (4): 506 - 515, 1995). In addition, at the time of fermentation Many materials in that high pressure liquid coolant supply pipe kimchi season kimchi 1990's kimchi is primarily to number the meal food but, since rapid mirror number 1990's increase National income growth, changes from the fixing element at the factory in the operate starts to have good quality, cookies displayed domestic demand and silver export is continuous growing awareness of the improvement and kneading are disclosed. As factory a magnetic mass-production method of having an [...] pickle or foreign kimchi for, strain artificial regulation, i.e. natural strains kimchi is produced using the same starter not began. Introducing the kimchi fermentation and aging at a low temperature refrigeration distribution system to cookies, etc. extend the edible. In addition, gastric acid resistant phenomenon is low that the pH by such microorganisms than or preparing an unpleasant taste and odor generating a, plural pre-tissue softening developing deep-seated, order number and RS phenomenon billion duplication steel even at temperatures, high strain involved in slowing the growth of resistant to acidic by the post fermentation, kimchi tissue softening phenomenon due should delay. The band-, salt tolerant, low temperature growth is excellent in acid resistance through the Internet using the same starter persimmons executing the development of strains are provided which kimchi being requested. Thus, the purpose of the invention into a high pH on low salinity, such as kimchi fermentation under public affairs number moisture of new lactic acid bacteria are disclosed. It is another object of the present invention said novel lactic acid bacteria including lactic acid bacteria starter under public affairs number are disclosed. Said another object is to provide novel lactic acid bacteria of the present invention including kimchi under public affairs number are disclosed. Said manufacturing method including novel lactic acid bacteria of the present invention another object is to provide a kimchi under public affairs number are disclosed. The present invention refers to said in order to achieve such as purposes, salt tolerant and cold growth is excellent acidification the maul with the reel which it counts the idaFY-a 3 ( In addition, the present invention refers to said acidification the maul with the reel which it counts the idaFY-a 3 ( In addition, the present invention refers to said acidification the maul with the reel which it counts the idaFY-a 3 ( In addition, the present invention refers to said acidification the maul with the reel which it counts the idaFY-a 3 ( The present invention the maul with the reel which it counts the idaFY-a 3 by acidification ( Figure 1 shows a mixing method of the present invention also by indicating a change in pH by acidification the maul with the reel which it counts the idaFY-a 3 strains are disclosed. Figure 2 shows a concentration method of the present invention also by acidification the maul with the reel which it counts the idaFY-a 3 strain variation by acid are disclosed. Figure 3 shows a mixing method of the present invention also by acidification the maul with the reel which it counts the idaFY-a 3 strain variation by general germ possibility are disclosed. Figure 4 shows a mixing method of the present invention also by acidification the maul with the reel which it counts the idaFY provided 3 by indicating a change in the strain e. coli group are disclosed. Figure 5 shows a mixing method of the present invention by indicating a change in the strain of e. coli by acidification the maul with the reel which it counts the idaFY-a 3 also are disclosed. Figure 6 shows a concentration method of the present invention also by acidification the maul with the reel which it counts the idaFY-a 3 strain variation by mirror are disclosed. The present invention refers to salt tolerant and cold growth is excellent acidification the maul with the reel which it counts the idaFY-a 3 ( Sequence number 1 of the present invention said strain has an 16S rRNA bio-sequence listing of, a standard strain Leuconostoc the maul with the reel which it counts the id Strains of the present invention said MRS added NaCl 5 - 10% (w/v) in liquid medium (de Man, Rogosa and Sharpe) 30 °C, time 72, 180 rpm conditions in culture, viable count 2. 8x108 To 2. 9x108 , Preferably 2. 86x108 In CFU/mL has salt tolerant. MRS pH 3 strains of the present invention said temperature and the rotational speed of 180 rpm in liquid medium 30 °C 48 hours of culture, viable count 1. 5x107 To 2. 5x107 CFU/mL, preferably 2. 0x107 In CFU/mL oxidation properties. MRS strains of the present invention said temperature and the rotational speed of 120 rpm in liquid medium 7 °C 48 hours in culture, viable count 2. 8x108 To 2. 9x108 CFU/mL, preferably 2. 85x108 CFU/mL in low temperature growth properties. In addition, the present invention refers to said acidification the maul with the reel which it counts the idaFY-a 3 ( Starter lactic acid bacteria starter lactic acid bacteria of the present invention said overall weight of contrast, said acidification the maul with the reel which it counts the idaFY-a 3 ( The method of the present invention said number tank according to conventional starter lactic acid bacteria per se adjustable knob, said manufacturing method of lactic acid bacteria starter detailed contents dispensed to each other. In addition, the present invention refers to said acidification the maul with the reel which it counts the idaFY-a 3 ( Strains of the present invention said kimchi cabbages said total contrast 0. 5 ∼ 2% by weight, preferably 1 - 1. 5% by weight may include disclosed. In addition, the present invention refers to said acidification the maul with the reel which it counts the idaFY-a 3 ( In the present invention, said kimchi cabbages, hundred kimchis, cutter, Young radish kimchi, bachelor kimchi, newly the kimchi be a selected from the group consisting of. The manufacturing method of the present invention said conventional method of kimchi-high pressure liquid coolant to the proper amount of kimchi prevents said number of vaccination strains including adjustable knob, said manufacturing method of kimchi detailed description dispensed to each other. Hereinafter, embodiments of the present invention and experiments in the embodiment content through a generally described as follows. However, the present invention they are more specifically account for these of the present invention is defined by the scope of the invention are not correct. <In the embodiment1>salt tolerant Separation of lactic In view area of about 5 - 8% (w/v) gangwon kimchi salts are normally selected from collecting in the kimchi is salted to separate individuals in MRS medium method for producing strains salinity strains was excellent growth difference selecting 1. Salt tolerant measurement is 5 - 10% (w/v) NaCl morning fair MRS medium number using number and salinity is so high pressure liquid coolant, whether through 1 difference [...] growth after streaking, MRS (de Man, Rogosa and Sharpe; Difco, USA) in a liquid medium 30 °C, 72 time, then cultured in 180 rpm conditions, OD600 In viable count of counting nm was measured. 10 generally6 Pad showing the growth of CFU/mL or more, good growth which evaluates, selecting the main strain show in table 1 difference as viable count of 1, 108 Showed viable count of CFU/mL or more. Object selection badge MRS strains isolated from the addition of a 5, 7, 10% (w/v) NaCl salinity using 753 point where the MRS using a solid growth medium thus used for, in 5% (w/v) 466 point, point 133 in 7% (w/v), 10% (w/v) 15 point in the growth of strain has been confirmed. 7% (w/v) or more excellent growth in 5% (w/v) strain growth in strain cells 400 domestic object point growth in a relatively low temperature. <In the embodiment2>low temperature Separation of lactic growth is In the growth of strain was tested in a point 400 kimchi storage temperature falls to 7 °C assay, a pack of MRS 3 ml liquid medium round tube 20 by inoculating the strain culture micro l temperature of 7 °C after shaking incubator (tag number ionomer, mI provided 400) setting, 2 hours 48 hours from him as to 120 rpm. Said visible OD samples have been identified after culture growth600 nm In absorbance measured by measuring means 2 to the table of a viable count (excellent low temperature growth major strains) have shown. <In the embodiment3>rotary Separation of lactic 3 table of beta-oxidation properties of major strains of lactic acid bacteria fermented kimchi main concentrator HCl until the pH was inoculated to a MRS liquid medium by which is included in the vaccine strains was 20 micro l after a pre-matching. In a shaking incubator (tag number ionomer, mI provided 400) 30 °C, 48 time, about 180 rpm after culturing, visible difference [...] 1 next, strains have been identified OD growth600 nm Measuring a viable count in a long time. Measurement results, as in to table 3, such as a lactic acid bacterium aFY-a 3 function according to pH 3. 0 10 even7 CFU/mL06 viable count of more value, neutral pH 7. 0 shown in a vigorous growth. <In the embodiment4>salt tolerant, And low temperature growth Rotary Identification of excellent strain of a lactic bacterium As it is said in the embodiment 1 to 3, salt tolerant, acid resistant and cold adaptive after studying, for a two-part 3 is shown for selecting good growth was added with aFY-a 3 strains. The 16S rRNA gene of strain by bio-sequence listing for identifying, as universal primer (universal primer) 27F (5 'a-aGAGTTTGATCATGGCTCAG-a 3'; sequence number 2) and 1492R (5 'a-tACGGATACCTTGTTACGACTT-a 3'; sequence number 3) 16S rRNA gene using PCR amplification to a, mark the entire about 1463bp bio-sequence listing percentage (Macrogen Inc. , Korea) to sequence numbers 1 through a [...] result such as disclosed. The NCBI BLAST N bio-sequence listing a user bits of said 16S rRNA gene homologous 16S rRNA gene bio-sequence listing poriae table 4 are results of a comparison of standard strains such as disclosed. As said in table 4, the present invention is a standard strain by said aFY-a 3 strain <In the embodiment5>acidificationthe maul with the reel which it counts the idAFY-3 strain of mesenchymal number bath Identifying said in the embodiment 4 in 10 ml liquid medium (Difco yarn, USA) delaying the MRS strains the maul with the reel which it counts the idaFY-a 3 to 0. 1% (w/v) after seeding, culturing said acidification in 24 hours culture of strain 30 °C the maul with the reel which it counts the idaFY-a 3 number was high pressure liquid coolant. <In the embodiment 6 to In the embodiment8>acidificationthe maul with the reel which it counts the idAFY-3 adding strain Number bath kimchi Table 5 such as to composition, salinity has characteristic taste and flavor salt is 2. 0 - 2. 5% (w/v) is to expose the pre-flavor (72. 5% by weight) to radish (10% by weight), pepper powder, such as garlic seasoning (17. 5% by weight) is mixed by adding. The high pressure liquid coolant in the culture broth of delaying the kimchi prepared by the number number 0 relative to the weight of the entire kimchi the maul with the reel which it counts the idaFY-a 3 said in the embodiment 5. 5% by weight (in the embodiment 6), 1. 0% by weight (in the embodiment 7), 2. 0% by weight (in the embodiment 8) was added to each number kimchi high pressure liquid coolant. <Comparison example1>lactic acid bacteria Starter but number of bath apparatus comprises The strain to be inoculated with a number in the range of 0.1 and said acidification the maul with the reel which it counts the idunder the outsideaFY provided 3, the same method was high pressure liquid coolant to said in the embodiment 6 embodiment number the kimchi. <In the embodiment7>kimchi The pregelatinized starch and microbiological properties In said in the embodiment 8 and comparison example 1 number of kimchi it became at the time of pH, the gun it buys, hardness, general germ possibility, e. coli group, number of lactic acid were measured. The, pH is measured with a pH meter (Starter 3100, Korea) have strains aFY-a 3, 0 the gun it buys. 1N NaOH solution and yet, representative acid lactic acid by the bill. Cabbage leaves (Brookfield CT3-a 10K, USA) hardness sclerometer using total 5 iteration during screening among site shell stem were measured. The general germ possibility Aerobic count petriflim (3M, USA) by culturing in a 1 ml 35 °C which is included in the 24 - 48 was only red colony counting time. Colifrom count petrifilim and e. coli coli group (3M, USA) using 1 ml culture in time after 24 into three 35 °C, CO2 Gas occurred only red colony his counting. As a result, the pH after all inoculation concentration after rapid 8 reduces, decreases gradually work is 8 - 18 exhibit too soon, after 18 not largely varying (also 1). Result of portability the gun it buys (as lactic acid) induced by 0 0 - 8 work is acidity. 5% hereinafter to fly into, done [...] 8 - 18, 1% to greater than about 18 is applied acidity to manhood RS kimchi fermentation were confirmed (2 also). This treats and even from another lactic acid bacteria are aluminum [...] growth is considered to substrate. General germ possibility when you, the extra kimchi fermentation according greater initially increases disclosed acidity increased width (3 also) have reduced vibrates while [...] manhood, E. coli fermentation group after pH 8 is 5. 0 hereinafter while significantly reduced both by killing has been confirmed to (4 also). In addition, e. coli measuring velocity detected yet (5 also). Hardness over time compared to increase matching opening, aFY-a 3 to 2. 0% (w/v) have to be inoculated with a high hardness detecting confirm, by significance in any cases (table 5 and 6 also) include concentration. In to table 6, kg units are disclosed. As above-mentioned, a of the present invention preferred embodiment through a browser but, if a corresponding splicing one skilled art to the present invention within a range that the idea of the present invention fee so as to range from a heavy and area from various corrected may be understand and changing it will rain. <bio-deposit id="biod-00001" num="0001"><depositary>Agricultural bio-technology Institute</depositary><bio-accno>KACC92069</bio-accno><date>20150508</date></bio-deposit> The present invention relates to a Leuconostoc mesenteroides AFY-3 KACC 92069P strain having excellent salt resistance, low temperature growth, and acid resistance, and to kimchi comprising the same. The kimchi has improved flavors and crunchy texture. COPYRIGHT KIPO 2017 Salt tolerant and cold growth is excellent acidification the maul with the reel which it counts the idaFY-a 3 ( According to Claim 1, characterized in that said sequence number 1 16S rRNA bio-sequence listing of strains having a shuttle the maul with the reel which it counts the idaFY-a 3 ( According to Claim 1, said strains (de Man, Rogosa and Sharpe) 30 °C MRS added NaCl 5 - 10% (w/v) in liquid medium, time 72, 180 rpm conditionsIn culture, viable count 2. 8x108 To 2. 9x108 Characterized in salt tolerant the maul with the reel which it counts the idaFY-a 3 having a shuttle ( According to Claim 1, said strains of culture in liquid medium at the rotational speed of 180 rpm MRS pH 3 48 30 °C temperature and time, viable count 1. 5x107 To 2. 5x107 Characterized in CFU/mL the maul with the reel which it counts the idaFY-a 3 oxidation only has a shuttle ( According to Claim 1, said temperature and the rotational speed of 120 rpm 7 °C MRS strains in liquid medium 48 hours in culture, viable count 2. 8x108 To 2. 9x108 Having the property in low temperature growth characterized acidification the maul with the reel which it counts the id CFU/mL aFY-a 3 ( Any one of Claim 1 to Claim 5 acidification the maul with the reel which it counts the idaFY-a 3 ( Any one of Claim 1 to Claim 5 acidification the maul with the reel which it counts the idaFY-a 3 ( According to Claim 7, based on the total weight said kimchi strain contrast 0. Characterized 5 ∼ 2 weight % including kimchi. According to Claim 7, said kimchi cabbages, hundred kimchis, cutter, Young radish kimchi, bachelor kimchi, selected from the group consisting of cost newly the kimchi characterized kimchi. Any one of Claim 1 to Claim 5 acidification the maul with the reel which it counts the idaFY-a 3 ( According to Claim 10, said kimchi cabbages, hundred kimchis, cutter, Young radish kimchi, bachelor kimchi, selected from the group consisting of cost newly the kimchi kimchi manufacturing method characterized.
