LACTIPLANTIBACILLUS PLANTARUM LRCC 5318 STRAIN THAT INCREASES PHYSICAL AND CHEMICAL DIGESTIBILITY OF BREAD BY DEGRADING GLUTEN AND APPLICATION THEREOF
To provide a novel microorganism to enable the production of highly digestible bread with high physicochemical digestibility in an in vitro artificial digestion model, and to provide applications thereof.SOLUTION: Provided are: Lactiplantibacillus plantarum LRCC 5318 (deposit number KCCM 12988 P), w...
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| creator | LEE BYOUNG GON JUN YUN JU LEE EUN-JU CHO HYUN LEE KYUNGHYUN YANG SI YOUNG YUN IN SUP PARK JAE WOONG KIM JONG-FUAN YOON WON JOO LIM AH YOUNG |
| description | To provide a novel microorganism to enable the production of highly digestible bread with high physicochemical digestibility in an in vitro artificial digestion model, and to provide applications thereof.SOLUTION: Provided are: Lactiplantibacillus plantarum LRCC 5318 (deposit number KCCM 12988 P), which increases the physicochemical digestibility of bread by gluten degradation in baking applications; a method for producing a lactic acid bacteria fermented liquid seed and fermented bread containing the same, as well as the lactic acid bacteria fermented liquid seed and fermented bread.SELECTED DRAWING: Figure 1A
【課題】Ｉｎ ｖｉｔｒｏ人工消化モデルにおいて物理化学的消化率が高いよく消化されるパンを生産可能にするための新規微生物及びその用途を提供する。【解決手段】製パン適用時にグルテン分解によってパンの物理・化学的消化率を増加させるラクチプランチバチルスプランタラムＬＲＣＣ ５３１８（寄託番号ＫＣＣＭ １２９８８Ｐ）、これを含む乳酸菌発酵液種及び発酵パンの製造方法、並びにその乳酸菌発酵液種及び発酵パンを提供する。【選択図】図１Ａ |
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【課題】Ｉｎ ｖｉｔｒｏ人工消化モデルにおいて物理化学的消化率が高いよく消化されるパンを生産可能にするための新規微生物及びその用途を提供する。【解決手段】製パン適用時にグルテン分解によってパンの物理・化学的消化率を増加させるラクチプランチバチルスプランタラムＬＲＣＣ ５３１８（寄託番号ＫＣＣＭ １２９８８Ｐ）、これを含む乳酸菌発酵液種及び発酵パンの製造方法、並びにその乳酸菌発酵液種及び発酵パンを提供する。【選択図】図１Ａ</description><language>eng ; jpn</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230405&DB=EPODOC&CC=JP&NR=2023047348A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230405&DB=EPODOC&CC=JP&NR=2023047348A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEE BYOUNG GON</creatorcontrib><creatorcontrib>JUN YUN JU</creatorcontrib><creatorcontrib>LEE EUN-JU</creatorcontrib><creatorcontrib>CHO HYUN</creatorcontrib><creatorcontrib>LEE KYUNGHYUN</creatorcontrib><creatorcontrib>YANG SI YOUNG</creatorcontrib><creatorcontrib>YUN IN SUP</creatorcontrib><creatorcontrib>PARK JAE WOONG</creatorcontrib><creatorcontrib>KIM JONG-FUAN</creatorcontrib><creatorcontrib>YOON WON JOO</creatorcontrib><creatorcontrib>LIM AH YOUNG</creatorcontrib><title>LACTIPLANTIBACILLUS PLANTARUM LRCC 5318 STRAIN THAT INCREASES PHYSICAL AND CHEMICAL DIGESTIBILITY OF BREAD BY DEGRADING GLUTEN AND APPLICATION THEREOF</title><description>To provide a novel microorganism to enable the production of highly digestible bread with high physicochemical digestibility in an in vitro artificial digestion model, and to provide applications thereof.SOLUTION: Provided are: Lactiplantibacillus plantarum LRCC 5318 (deposit number KCCM 12988 P), which increases the physicochemical digestibility of bread by gluten degradation in baking applications; a method for producing a lactic acid bacteria fermented liquid seed and fermented bread containing the same, as well as the lactic acid bacteria fermented liquid seed and fermented bread.SELECTED DRAWING: Figure 1A
【課題】Ｉｎ ｖｉｔｒｏ人工消化モデルにおいて物理化学的消化率が高いよく消化されるパンを生産可能にするための新規微生物及びその用途を提供する。【解決手段】製パン適用時にグルテン分解によってパンの物理・化学的消化率を増加させるラクチプランチバチルスプランタラムＬＲＣＣ ５３１８（寄託番号ＫＣＣＭ １２９８８Ｐ）、これを含む乳酸菌発酵液種及び発酵パンの製造方法、並びにその乳酸菌発酵液種及び発酵パンを提供する。【選択図】図１Ａ</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjDEKwkAQRdNYiHqHwV5Qo5h2sjtJRsZN2J0UqURkrUQFPYvnNQYPYPV58N4fJ29Bo9wIOuUcDYu0AQZE3x5AvDGwTVcZBPXIDrRCBXbGEwbqzaoLbFAAnQVT0WEAyyWF_o-FtYO6gLzXLeQdWCo9WnYllNIquaHDppG-U66__-SpLqbJ6HK6PuPst5NkXpCaahEf92N8Pk7neIuv475ZL9fpcrNLNxmmf0kfGtdCMQ</recordid><startdate>20230405</startdate><enddate>20230405</enddate><creator>LEE BYOUNG GON</creator><creator>JUN YUN JU</creator><creator>LEE EUN-JU</creator><creator>CHO HYUN</creator><creator>LEE KYUNGHYUN</creator><creator>YANG SI YOUNG</creator><creator>YUN IN SUP</creator><creator>PARK JAE WOONG</creator><creator>KIM JONG-FUAN</creator><creator>YOON WON JOO</creator><creator>LIM AH YOUNG</creator><scope>EVB</scope></search><sort><creationdate>20230405</creationdate><title>LACTIPLANTIBACILLUS PLANTARUM LRCC 5318 STRAIN THAT INCREASES PHYSICAL AND CHEMICAL DIGESTIBILITY OF BREAD BY DEGRADING GLUTEN AND APPLICATION THEREOF</title><author>LEE BYOUNG GON ; 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a method for producing a lactic acid bacteria fermented liquid seed and fermented bread containing the same, as well as the lactic acid bacteria fermented liquid seed and fermented bread.SELECTED DRAWING: Figure 1A
【課題】Ｉｎ ｖｉｔｒｏ人工消化モデルにおいて物理化学的消化率が高いよく消化されるパンを生産可能にするための新規微生物及びその用途を提供する。【解決手段】製パン適用時にグルテン分解によってパンの物理・化学的消化率を増加させるラクチプランチバチルスプランタラムＬＲＣＣ ５３１８（寄託番号ＫＣＣＭ １２９８８Ｐ）、これを含む乳酸菌発酵液種及び発酵パンの製造方法、並びにその乳酸菌発酵液種及び発酵パンを提供する。【選択図】図１Ａ</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | LACTIPLANTIBACILLUS PLANTARUM LRCC 5318 STRAIN THAT INCREASES PHYSICAL AND CHEMICAL DIGESTIBILITY OF BREAD BY DEGRADING GLUTEN AND APPLICATION THEREOF |
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