ACID TOLERANT LEUCONOSTOC MESENTEROIDES WITH EXCELLENT MANNITOL PRODUCTIVITY AND METHOD FOR PRODUCING A KIMCHI USING THE SAME

The present invention relates to acid tolerant Leuconostoc mesenteroides with excellent mannitol productivity and the use thereof. The inventive lactic acid bacteria is useful as a food additive composition and a Kimchi starter. Kimchi prepared with the addition of the inventive lactic acid bacteria...

Full description

Saved in:
Bibliographic Details
Main Authors LEE JIN-HYUK, OH JIYOUNG, KOH UIAN, KWON MIN-SOO, OH JI-YOUNG, YANG SI-YOUNG, HAN GYEONG-HO
Format Patent
LanguageEnglish
Published 22.01.2009
Subjects
BEER
BIOCHEMISTRY
CHEMICAL RIPENING OF FRUIT OR VEGETABLES
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THE PRESERVED, RIPENED, OR CANNED PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:The present invention relates to acid tolerant Leuconostoc mesenteroides with excellent mannitol productivity and the use thereof. The inventive lactic acid bacteria is useful as a food additive composition and a Kimchi starter. Kimchi prepared with the addition of the inventive lactic acid bacteria is maintained at a suitable ripening degree over an extended period of time than to the prior Kimchis, and has excellent sensory properties, including excellent refreshing taste, weak sour odor and a very soft quality of sour taste.
Bibliography:Application Number: US20050087161