MICROORGANISM WITH EXCELLENT ALLYL MERCAPTAN PRODUCTIVITY AND METHOD FOR MANUFACTURING FERMENTED FOOD USING THE SAME

Disclosed are novel lactic acid bacteria having excellent allyl mercaptan-producing ability, a food composition using the same, and a method for producing a fermented food. The lactic acid bacteria are Lactobacillus pentosus SMB-718 strains with an accession number of KCCM12031P, which can be used a...

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Bibliographische Detailangaben
Hauptverfasser:	PARK, TAE SOON, KIM, MOON SEOK, JEON, SEUL KI, KIM, BO RAM, HURH, BYUNG SERK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY 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 PROCESSES USING MICROORGANISMS 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
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Beschreibung
Zusammenfassung:	Disclosed are novel lactic acid bacteria having excellent allyl mercaptan-producing ability, a food composition using the same, and a method for producing a fermented food. The lactic acid bacteria are Lactobacillus pentosus SMB-718 strains with an accession number of KCCM12031P, which can be used as fermentation material and increase the content of allyl mercaptan, which is known as a flavor enhancer and antioxidant. 본 명세서에는 알릴 메르캅탄 생성능이 우수한 신규한 유산균, 이를 이용한 식품 조성물 및 발효 식품의 제조방법이 개시된다. 상기 유산균은 기탁번호가 KCCM12031P인 락토바실러스 펜토서스 SMB-718(SMB-718) 균주로서, 발효 소재로 이용 가능하고 향미 증진제 및 항산화 물질로 알려져 있는 알릴 메르캅탄의 함량을 증가시켜 준다.