KR100264361B

PURPOSE: Provided is a microorganism, Lactobacillus plantarum PMO08(KFCC-11028), decreasing the blood cholesterol concentration by deconjugation of bile acids. CONSTITUTION: Provided is the microorganism, Lactobacillus plantarum PMO08(KFCC-11028), that decreases the blood cholesterol concentration b...

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Hauptverfasser:	TAE SU GIL, KIM, TAE SEOK, YEO, IK HYEON
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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creator	TAE SU GIL KIM, TAE SEOK YEO, IK HYEON
description	PURPOSE: Provided is a microorganism, Lactobacillus plantarum PMO08(KFCC-11028), decreasing the blood cholesterol concentration by deconjugation of bile acids. CONSTITUTION: Provided is the microorganism, Lactobacillus plantarum PMO08(KFCC-11028), that decreases the blood cholesterol concentration by conjugation of 6 kinds of bile acids, and has bile acid tolerance, pH tolerance and salt tolerance. It is isolated from Kimchi by the steps of: adding the fluid of Kimchi into LBS broth; incubating it for overnight; streaking the incubated solution of Kimchi on LBS agar plate and incubating it at 37 deg. C for 48 hours; selecting colonies grown on LBS agar plate; pour plating the colonies on MRS agar medium containing conjugated bile acids; and selecting colonies producing white precipitates around colonies grown on MRS agar medium.
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CONSTITUTION: Provided is the microorganism, Lactobacillus plantarum PMO08(KFCC-11028), that decreases the blood cholesterol concentration by conjugation of 6 kinds of bile acids, and has bile acid tolerance, pH tolerance and salt tolerance. It is isolated from Kimchi by the steps of: adding the fluid of Kimchi into LBS broth; incubating it for overnight; streaking the incubated solution of Kimchi on LBS agar plate and incubating it at 37 deg. 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subjects	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
title	KR100264361B
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