KR900000037A - 식품품질개선용 발효산물 및 그 제조방법 - Google Patents

식품품질개선용 발효산물 및 그 제조방법 Download PDF

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KR900000037A
KR900000037A KR1019880006850A KR880006850A KR900000037A KR 900000037 A KR900000037 A KR 900000037A KR 1019880006850 A KR1019880006850 A KR 1019880006850A KR 880006850 A KR880006850 A KR 880006850A KR 900000037 A KR900000037 A KR 900000037A
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South Korea
Prior art keywords
food quality
quality improvement
producing
lactobacillus
improvement effect
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KR1019880006850A
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KR910006940B1 (ko
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훈 정
박정길
임달택
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허영인
주식회사 샤니
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/783—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/61—Propionibacterium
    • A23V2400/617—Freudenreichii
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/61—Propionibacterium
    • A23V2400/623—Shermanii
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N2500/00—Specific components of cell culture medium
    • C12N2500/05—Inorganic components
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N2500/00—Specific components of cell culture medium
    • C12N2500/30—Organic components
    • C12N2500/34—Sugars
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N2500/00—Specific components of cell culture medium
    • C12N2500/70—Undefined extracts
    • C12N2500/74—Undefined extracts from fungi, e.g. yeasts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)

Abstract

내용 없음

Description

식품품질개선용 발효산물 및 그 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명의 제조공정을 나타내는 도면.

Claims (8)

  1. 프로리온산균과 락토바실러스속 및 스트렙토코커스속의 두가지의 젖산균을 탈지유에 사용한 배지에서 혼합배양하여 얻은, 식품품질개선 효과를 갖는 발효산물.
  2. 프로리온산균과 락토바실러스속 및 스트렙토코커스속의 두가지의 젖산균을 탈지유를 사용한 배지에서 계대배양 및 스타터배양을 한 탈지유에 질소원, 탄소원 및 무기질원등 영양소를 첨가한 배지에 접종하여 2일이상 본 배양하는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
  3. 제2항에 있어서, 프로피온산균이 프로피오니박테리움 프로이덴라이히 또는 프로리오니박테리움 쉐르마니이고, 락토바실러스 젖산균이 락토바실러스 불가리커스, 락토바실러스 카세이, 또는 락토바실러스 브레비스이고 스트렙토코커스속의 젖산균은 스트렙토코커스 써모필러스인 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
  4. 제2항에 있어서, 탈지유가 환원탈지유인 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
  5. 제2항 내지 제4항에 있어서, 탄소원으로서 글루코스가 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
  6. 제2항 내지 제5항에 있어서, 질소원으로서 이스트추출물이 본 배양배지에 첨가되는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
  7. 제2항 내지 제6항에 있어서, 무기질원으로서 염화나트륨이 본 배양배지에 첨가되는 것을 특징으로 하는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
  8. 제2항 내지 제7항에 있어서, 28-40℃의 온도에서 본 배양하는 것을 특징으로 하는 식품품질개선 효과를 갖는 발효산물의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880006850A 1988-06-07 1988-06-07 식품품질개선용 발효산물의 제조방법 Expired KR910006940B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880006850A KR910006940B1 (ko) 1988-06-07 1988-06-07 식품품질개선용 발효산물의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880006850A KR910006940B1 (ko) 1988-06-07 1988-06-07 식품품질개선용 발효산물의 제조방법

Publications (2)

Publication Number Publication Date
KR900000037A true KR900000037A (ko) 1990-01-30
KR910006940B1 KR910006940B1 (ko) 1991-09-14

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Application Number Title Priority Date Filing Date
KR1019880006850A Expired KR910006940B1 (ko) 1988-06-07 1988-06-07 식품품질개선용 발효산물의 제조방법

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2555535C1 (ru) * 2013-12-06 2015-07-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет имени М.В. Ломоносова" (МГУ) Способ защиты кисломолочных продуктов от порчи грибами

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