LRCC5308 Lactobacillus plantarum LRCC5308 strain having improved acid-resistance method for enhancing acid-resistant stability fruits and vegetables beverage containing the strain and method for manufacturing thereof

The present invention relates to Lactobacillus plantarum LRCC5308 strains (Accession No. KCCM11780P) which are novel lactic acid bacteria with excellent acid resistance properties, acid resistance stability enhancement method for the strains, fruit and vegetable beverages containing the strains, and...

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Bibliographische Detailangaben
Hauptverfasser:	YU, SEONG HYUN, YOON, SEOK MIN
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:	The present invention relates to Lactobacillus plantarum LRCC5308 strains (Accession No. KCCM11780P) which are novel lactic acid bacteria with excellent acid resistance properties, acid resistance stability enhancement method for the strains, fruit and vegetable beverages containing the strains, and a preparing method thereof. The present invention uses an Arabic gum substance in gum substances to enhance the acid resistance stability of the strains to provide a lactic acid bacteria beverage with excellent stability in the number of living cells therein. 본 발명은 내산성이 우수한 신규한 유산균인 락토바실러스 플랜타럼() LRCC5308 (기탁번호 KCCM11780P) 균주, 상기 균주의 내산 안정성 향상방법, 상기 균주가 함유된 과채음료, 및 이의 제조방법에 관한 것으로, 상기 균주의 산에 대한 안정성을 향상시키기 위해 검류 중 아라비아 검을 이용함으로써, 생균수 안정성이 우수한 유산균 음료로 널리 제공될 수 있다.