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    NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF
    6.
    发明申请
    NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF 审中-公开
    使用其作为起动器的新型LEUCONOSTOC CITREUM和发酵食品及其组合物

    公开(公告)号：US20120100256A1

    公开(公告)日：2012-04-26

    申请号：US13380152

    申请日：2009-09-10

    申请人： Bong Joon Kim ,  Ji-Young Oh ,  Min-Soo Kwon ,  Heon Woong Jung ,  Kang-Pyo Lee

    发明人： Bong Joon Kim ,  Ji-Young Oh ,  Min-Soo Kwon ,  Heon Woong Jung ,  Kang-Pyo Lee

    IPC分类号： A23L1/23 ,  A23L1/30 ,  C12N1/20 ,  A23L1/218

    CPC分类号： A23L19/20 ,  A23K10/18 ,  A23L29/065 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2260/21 ,  A61K8/99 ,  A61K2800/10 ,  A61Q19/00 ,  C12N1/20 ,  C12R1/01

    摘要： The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like.

    摘要翻译： 本发明涉及柠檬酸明串珠菌CJGN34 KCTC10974BP乳酸菌，包括以乳酸菌为起始剂制造的泡菜的发酵食品，乳酸菌组成的乳酸菌组合物。 本发明的新颖的明串珠菌CJGN34提高了泡菜的一般味道品质; 通过传统制作方法在冬季增加泡菜固有的复杂酸味和碳酸味， 并定期维持一年的发酵品质; 尤其具有控制味道质劣的夏季发酵品质恶化的效果。 因此，本发明的乳酸菌可以用作发泡食品，包括泡菜，或作为与载体或添加剂混合的片剂或胶囊形式的药物或用于食品的益生菌; 或通过一定量的混合施用于化妆品成分。 因此，本发明的乳酸菌可以通常用于医药，食品，饲料，化妆品等各种技术领域中。