SPC L751Limosilactobacillus fermentum SPC L751 with excellent probiotic and baking properties

• Main Authors: SHIM SANG MIN, KIM SEUL AH, CHEON SEONG WON, KWAK MIN JEONG, LEE SUNG HO, HAN NAM SOO, SONG SEONG BONG
• Format: Patent
• Language: English; Korean
• Published: 26.09.2023
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; ENZYMOLOGY; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION THEREOF; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

The present invention relates to novel Limosilactobacillus fermentum SPC L751 (KCTC14219BP). According to the present invention, discovered is novel Limosilactobacillus fermentum SPC L751 (KCTC14219BP), which has stability in antibiotic resistance, biogenic amine production, and MTT assay, and hemolytic stability. Also, Limosilactobacillus fermentum SPC L751 has excellent acid/bile resistance, intestinal adhesion ability, intestinal barrier strengthening function, antioxidant activity, antibacterial activity, and anti-inflammatory activity, and thus, Limosilactobacillus fermentum SPC L751 is suitable as probiotic lactic acid bacteria. In addition, biochemical characteristics that are different from the test strain, such as excellent growth, good maltose utilization, and α-galactosidase activity are exhibited. Accordingly, when applied to baking, it is possible to produce bread with excellent baking properties, with a soft texture and excellent flavor, low aging rate, various aroma components, and excellent sensory properties compared to bread using commercial yeast or test strains. 본 발명은 신규의 리모시락토바실러스 퍼멘텀(Limosilactobacillus fermentum) SPC L751(KCTC14219BP)에 관한 것으로, 본 발명은 신규의 리모시락토바실러스 퍼멘텀(Limosilactobacillus fermentum) SPC L751(KCTC14219BP)을 발굴하였으며, 이는 항생제 내성, 바이오제닉 아민 생성, MTT assay, 용혈성에서의 안정성이 있고, 내산/담즙성, 장부착능, 장벽강화기능, 항산화활성, 항균성, 항염증 활성이 우수하여 프로바이오틱 유산균으로 적합하였다. 또한, 이는 생육이 우수하고, 말토오스 이용능이 좋으며, α-갈락토시다아제(α-galactosidase) 활성 등 공시균주와 차별적인 생화학적 특성을 나타내면서, 제빵에 적용시 상업적 이스트나 공시균주를 적용한 빵에 비해 부드러운 식감과 풍미가 우수하고, 노화도가 낮으며 다양한 향기성분을 보유하면서 관능이 우수하여 제빵 특성이 우수한 빵을 제조할 수 있다.