Saccharomyces exiguus having capacity of inhibiting growth and development of Saccharomyces composition comprising the same and method for manufacturing fermented food using the same

• Main Authors: PARK, TAE SOON, KIM, MOON SEOK, JEON, SEUL KI, CHO, YOUN JEUNG, HURH, BYUNG SERK
• Format: Patent
• Language: English; Korean
• Published: 18.12.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; 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

Disclosed are novel Saccharomyces exiguus stains, a composition including the same, and a fermented food product preparing method by using the same. According to an aspect of the present invention, the strains generate toxins to inhibit the growth of other yeast bacteria. The strains also have low sensitivity regarding a pH environment to generate toxins in a wide range of pH environments. Accordingly, the strains, culture of the same, a lysate of the same, or an extract of the same can be used to minimize the spoilage and alteration of a food product by removing the contaminated yeast in a wide range of pH environments. 본 명세서에는 신규한 사카로미세스 엑시구스 균주, 이를 포함하는 조성물 및 이를 이용하여 발효식품을 제조하는 방법이 개시된다. 본 발명의 일 측면인 상기 균주는, 독소를 생산하여, 다른 효모균의 생육을 억제할 수 있다. 또한, 상기 균주는 pH 환경에 대한 민감성이 적기 때문에, 광범위한 pH 환경에서 독소를 생산할 수 있다. 따라서, 본 발명의 균주, 그 배양액, 그 파쇄물 또는 그 추출물을 이용하면, 광범위한 pH 환경에서, 오염 효모를 제거하여 식품의 부패나 변질을 최소화할 수 있으므로 유용하다.