Leuconostoc mesenteroides CJLM181 strain producing reduced amount of gas, and kimchi production method using same

Patent metadata

Field	Value
Publication number	US-11653683-B2
Application number	US-201716317075-A
Country	US
Kind code	B2
Filing date	Jul 14, 2017
Priority date	Jul 15, 2016
Publication date	May 23, 2023
Grant date	May 23, 2023

Abstract

The present application relates to a Leuconostoc mesenteroides CJLM181 strain (KCTC 13042BP) producing decreased amounts of gas, a fermentation starter composition comprising the same, and a method for preparing kimchi using the strain.

First claim

The invention claimed is:

1. A fermentation starter composition comprising:
Leuconostoc mesenteroides CJLM181 strain KCTC 13042BP or culture thereof; and one or more cryoprotectants;
wherein the Leuconostoc mesenteroides CJLM181 strain KCTC 13042BP comprises 16s rRNA nucleotide sequence encoded by the nucleotide sequence of SEQ ID NO:1.

2. The fermentation starter composition of claim 1 , comprising the Leuconostoc mesenteroides CJLM181 strain KCTC 13042BP at a concentration of 10 7 cfu/ml or more.

3. Kimchi prepared by using the fermentation starter composition of claim 1 , wherein the fermentation starter composition comprises the Leuconostoc mesenteroides CJLM181 strain KCTC 13042BP at a concentration of 10 7 cfu/ml or more.

4. A method for preparing kimchi, comprising a step of bringing the Leuconostoc mesenteroides CJLM181 strain KCTC 13042BP into contact with a material to be fermented;
wherein the Leuconostoc mesenteroides CJLM181 strain KCTC 13042BP comprises 16s rRNA nucleotide sequence encoded by the nucleotide sequence of SEQ ID NO:1.

5. Kimchi prepared by using the fermentation starter composition of claim 2 .

6. A method for preparing kimchi, comprising a step of bringing the fermentation starter composition of claim 1 into contact with a material to be fermented.

7. A method for preparing kimchi, comprising a step of bringing the fermentation starter composition of claim 2 into contact with a material to be fermented.

Assignees

• Cj Cheiljedang Corp

Inventors

• Choi Seung Hye
• Oh Ji Young
• Lee Dong Yun

Classifications

• C12N1/205

  Bacterial isolates · CPC title

• A23L19/20 Primary

  by pickling, e.g. sauerkraut or pickles · CPC title

• A23L29/065

  Microorganisms (addition of bacteria for nutritional purposes A23L33/135) · CPC title

• A23L11/50

  Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title