GLU70 Lactobacillus paracasei GLU70 strain having gluten degradation activity and uses thereof

• Main Authors: CHO HYANG HYUN, NOH HYE JI
• Format: Patent
• Language: English; Korean
• Published: 26.06.2019
• 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; 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

The present invention relates to a Lactobacillus paracasei GLU70 strain having a gluten degradation activity separated from fermented foods, and a usage thereof. By fermenting gluten-containing grains (flours, rye, barley, oats and the like) using Lactobacillus paracasei strains, it is possible to degrade gluten existing in grain powder and use gluten degraded grain powder manufactured thereby to manufacture popular gluten-free processed foods such as noodles, udon, pizzas, bread and the like. Accordingly, the present invention may be useful to people who do not take grain powder processed foods due to celiac diseases caused by gluten intolerance or a gluten allergy. 본 발명은 발효식품으로부터 분리된 글루텐 분해능을 가지는 락토바실러스 파라카제이() GLU70 균주 및 이의 용도에 관한 것으로, 본 발명은 글루텐 함유 곡류(밀, 호밀, 보리, 귀리 등) 가루를 락토바실러스 파라카제이 균주를 이용하여 발효시킴으로써 곡류 가루에 존재하는 글루텐을 분해할 수 있고, 이로 인해 제조된 글루텐 분해 곡류 가루를 이용하여 국수, 우동, 피자 및 빵 등 대중적인 글루텐 프리 가공식품을 제조할 수 있어 글루텐 불내증으로 인해 발생하는 셀리악 질병 또는 글루텐 알레르기 등으로 인해 곡류 가루 가공 식품을 섭취하지 못했던 사람들에게 매우 유용하게 제공될 수 있다.