KR20100106743A - A novel lactic acid bacterium and a method of preparing for onion beverage fermented by the same - Google Patents

Abstract

The present invention is separated from kimchi and excellent lactic fermentation activity of the onion juice (lactic fermentation activity), specifically separated from kimchi, lactic acid fermentation of onion juice is excellent, ferment the onion juice, malonic acid and may generate a legacy, acid producing ability is Phedi OKO kusu pen soil three mouse (Pediococcus having antimicrobial activity, the microorganism is excellent for pentosaceus ) and a method for preparing onion fermentation broth using the same.

The microorganism of the present invention is excellent in lactic fermentation ability and acid production ability to onion juice, the antimicrobial activity to harmful microorganisms is recognized, onion fermentation liquid prepared from onion juice using the microorganism is the onion juice Since the antioxidant and antimicrobial activity is improved compared to the above, the microorganisms can be used in various industrial fields related to onions, including the production of high functional drinks using onions.

Description

Novel lactic acid bacteria and method for producing onion fermented beverage using same {A NOVEL LACTIC ACID BACTERIUM AND A METHOD OF PREPARING FOR ONION BEVERAGE FERMENTED BY THE SAME}

The present invention is separated from kimchi and excellent lactic fermentation activity of the onion juice (lactic fermentation activity), specifically separated from kimchi, lactic acid fermentation of onion juice is excellent, ferment the onion juice, malonic acid and may generate a legacy, acid producing ability is Phedi OKO kusu pen soil three mouse (Pediococcus having antimicrobial activity, the microorganism is excellent for pentosaceus ) and a method for preparing onion fermentation broth using the same.

Onion ( Allium cepa L.) is a perennial plant belonging to the monocotyledonous liliaceae, it is believed to be native to West Asia or the Mediterranean, and has a long cultivation history. Due to the characteristics of fragrance ingredients, it is widely used as a spice and seasoning in various dishes all over the world. In Korea, it is mainly produced in the southern regions, most of which are harvested between May and July. Harvested onions are mainly stored at low temperatures, and shipped at high demands. The yield is about 90% of them stored at low temperatures and then shipped, and some are consumed for pickling or drying.

The unique smell of onion is not only effective in removing the bad smell and taste of meat, but also known to have an antiseptic effect and is mainly used as a spice in meat and other dishes. In addition, nutritionally, onions have been reported to contain minerals such as calcium and phosphoric acid along with various vitamins.

In folk remedies, stamina foods enhance energy and increase metabolism, have antibacterial effects on various bacteria, increase the activity of digestive enzymes in the intestines, remove harmful substances from the blood, and protect capillaries from blood circulation. As it helps, it is known to be good for prevention of blood pressure and atherosclerosis. In addition, it contains compounds such as propyl disulfide and allyl sulfide, which are effective in diuretic, etc. in the scales of onions, and may be used as diuretics and expectorants.

Recently, people who consumed a lot of onions, the incidence of various diseases related to aging, such as cancer and cardiovascular diseases, has been significantly reduced, consumers' awareness of onions as a health functional material is very high.

Currently, domestic self-sufficiency of onions reaches 100%, and domestic production of onions is high, and despite the above various effects and uses, more various methods of using onions are required.

In response to these demands, research is being conducted on new methods and products of onions. Current researches on onion products include onion snack production and research on the manufacture of onion snack foil and extruded snack using onions based on the research on the physical properties of extruded snacks using dried onion juice and dried onions. To develop new uses for onions, including studies on the quality characteristics of breads with onion powder and onions, and quality characteristics of strawberry jams with onions, among the active ingredients of onions, antibacterial and antioxidant activities Studies on increasing the shelf life of onions, including studies on the active ingredients of onions, such as studies on the extraction and separation of quercetin, which have been found to be excellent, and studies on securing the storage stability of dried onions, have been reported. In addition, there has been an example of research on the manufacture of onion beverages and functional foods that can help to promote the consumption of onions, but at present, research on onion beverages and functional foods of onions is limited, so that various preferences of consumers It is not satisfied.

In order to control onion's peculiar taste and unusual odor, and to add flavor and functionality unique to subsidiary ingredients, to remove onion beverage and onion odor which added hot water extract of herbal medicine to onion juice, Onion beverages that undergo heat treatment and aging processes, onion beverages that increase storage characteristics by removing the smell of onions by boiling onion grinding liquids, and onion fermented liquor using brewing yeast have been studied. Research In particular, no studies have been conducted to enhance the functionality of onion beverages through a fermentation process using lactic acid bacteria.

On the other hand, lactic acid bacteria are widely present in the natural world and can produce lactic acid by using carbohydrates anaerobically, to prevent food spoilage through the fermentation of lactic acid, and to inhibit harmful bacteria such as food poisoning bacteria by secreting antibacterial substances such as bacteriocins. It is a microorganism beneficial to the human body having the effect of lowering the intestinal pH of the human and inhibiting proliferation of intestinal rot bacteria. In addition, lactic acid bacteria can enhance nutritional value, inhibit endogenous infections, improve liver cirrhosis, have anti-cancer or mutagenic effects or anti-aging effects. In addition, it has been studied in terms of skin cosmetic effects, and is known to have an effect of reducing lactose intolerance with respect to milk intake.

Studies on lactobacillus are mainly conducted in relation to dairy products. Most of the products using lactobacillus are fermented with milk as a main ingredient, and the proportion of people who suffer from lactose intolerance because they do not digest lactose present in milk well In Korea, research on this has been mainly conducted. In recent years, products have been produced that improve the function of the stomach or intestines in relation to the specific physiological activity of lactic acid bacteria. However, unlike traditional dairy fermented foods of the West, research on lactic acid bacteria derived from doenjang, natto, cheonggukjang and kimchi, which are fermented foods in Korea, has been limited, and the system has been recently organized. Furthermore, until now, no studies on lactic acid bacteria for enhancing the functionality of onions or promoting the consumption of onions have been conducted at all.

Therefore, in relation to onions that can be produced in excess of domestic consumption, and the development of a new use form for promoting consumption, research on the related lactic acid bacteria and onions using the same as an alternative to enhance the functionality There is a growing need for the development of products based on main materials.

An object of the present invention is to provide a microorganism which is excellent in fermentation ability of onions, specifically lactic acid fermentation ability of onion juice, which can add functionality by fermenting onions.

An object of the present invention is to provide a method for producing an onion fermented beverage using the microorganism.

In order to achieve the above object, the present invention is separated from kimchi and Pediococcus pentosaceus ( Pediococcus) having the lactic fermentation ability of onion juice pentosaceus ) strains. Preferably, the strain is excellent in the lactic fermentation ability of the onion juice, the fermentation of the onion juice can produce malonic acid and lactic acid, it can be a strain of Pediococcus pentosaceus excellent in acid production.

In addition, the present invention comprises the steps of preparing an onion fermentation target solution; A method of producing and fermenting onion fermentation beverages comprising the step of inoculating the strain of fermented Pediococcus pentosaceus and fermenting the onion fermentation solution inoculated with the strain to prepare an onion fermentation broth. An onion fermented beverage prepared by the method is provided.

Hereinafter, the present invention will be described in detail.

In the present invention, the culture medium means a solid medium or a liquid medium containing nutrients necessary for growing animal cells, plant cells or bacteria, and the culture medium refers to a culture medium by inoculating a strain into a liquid medium. The culture solution may be a culture filtrate containing a strain or cultured by inoculating the strain, and then removing the bacteria (ie, cell-free). The concentrated solution of the culture solution refers to the concentration of the culture solution, and the dried product of the culture solution means that the water is removed from the culture solution or water is removed.

The inventors of the present invention are excellent in lactic acid fermentation ability of the onion juice, while studying the lactic acid bacteria, which are generally regarded as safe (GRAS) microorganisms that can add functionality by fermenting onions, Pediococcus pentosaceus KC-007 ( Pediococcus) pentosaceus KC-007) was inoculated in the onion juice solution to ferment the present invention was confirmed that it can be prepared onion fermentation drink excellent antioxidant and antimicrobial effect.

The present invention is isolated from Kimchi and Pediococcus pentosaceus having a lactic fermentation ability of onion juice ( Pediococcus pentosaceus ) strain, more specifically, the fermentation ability of onion juice is excellent, ferment the onion juice can produce malonic acid and lactic acid, pediococcus pentosaceus KC-007 ( Pediococcus pentosaceus KC-007).

Pediococcus pentosaceus strain KC-007 ( Pediococcus pentosaceus KC-007) was deposited with the Korea Microorganism Conservation Center on 2nd floor of Yurim Building, 361-221, Hongje 1-dong, Seodaemun-gu, Seoul, Korea, on January 28, 2009 and was given accession number KFCC 11439P.

The pediococcus pentosaceus strain is specifically pediococcus pentosaceus KC-007, more specifically, it is isolated from kimchi and excellent lactic fermentation ability of onion juice, malon acid by fermenting onion juice And lactic acid, excellent acid production ability, Pediococcus pentosaceus strain having accession number KFCC 11439P ( Pediococcus pentosaceus KFCC 11439P).

The Pediococcus pentosaceus strain KC-007 is isolated from kimchi and has a lactic fermentation ability, preferably the fermentation efficiency of onion juice is excellent, the fermentation efficiency of onion juice, onion juice The fermentation may produce malonic acid as well as lactic acid, and may be pediococcus pentosaceus having accession number KFCC 11439P having excellent acid generating ability. The strain may add or enhance physiological activities such as antimicrobial activity and antioxidant activity to onion fermentation broth prepared using the strain, in particular, fermentation broth of onion juice, specifically having the following bacteriological properties Strain.

More specifically, the Pediococcus pentosaceus strain KC-007 is a Gram-positive glomerulus without motility, a spore-free bacterium that has a negative reaction in spore staining, and has a typical catalase activity negative. to be. It was also confirmed that no gas was produced from glucose, resulting in normal homo lactic fermentation.

The Pediococcus pentosaceus strain KC-007 was 16S rRNA sequence analysis results of the test strains Pediococcus pentosaceus MY-800, Pediococcus pentosaceus NRIC 0123 and Pediococcus pentosaceus A high homology of 99.9% with ATCC 25745 was identified as Pediococcus pentosaceus.

In addition, the present invention Pediococcus pentosaceus strain KC-007, unlike the previously reported Pediococcus pentosaceus strains Rhamnose (Rhamnose), Melibiose (Melibiose), Raffinose and sucrose ( sucrose, D-Saccharose) was found to be available as a sugar source.

In addition, an object of the present invention is to provide a method for producing an onion fermentation drink using the microorganism.

Method for producing an onion fermented beverage is preparing an onion fermentation target solution; It may be a method for producing an onion fermentation drink comprising the step of inoculating the strain of fermented Pediococcus pentosaceus and the fermentation of the onion fermentation target solution inoculated with the strain to prepare an onion fermentation broth. .

The Pediococcus pentosaceus strain is preferably Pediococcus pentosaceus KC-007 ( Pediococcus pentosaceus KC-007), more preferably Pediococcus pentosaceus strain ( Pediococcus ) isolated from kimchi and having lactic fermentation and antimicrobial activity and having accession number KFCC 11439P. pentosaceus KFCC 11439P).

The preparing of the onion fermentation target solution may be performed by a method including a process of preparing an onion juice solution by juice- ing onions and a process of preparing an onion fermentation target solution by heat-treating the onion juice solution.

The process of preparing the onion juice solution may be carried out by a method of producing onion juice or onion juice by juice the onion in a conventional juice method. The process of preparing the onion juice solution, for example, the process of peeling, washing and cutting the onion; The washed onion may be pulverized with a pulverizer and a process including pulverizing the pulverized onion. The pulverization may be performed using a mixer such as a green juice, and the pulverizing process may be performed using a nonwoven fabric or centrifugal. Separator may be used.

The process of preparing the onion fermentation target solution is 1 to 20 minutes, preferably 5 minutes to 15 minutes at 100 to 140 ℃, preferably 110 to 130 ℃, more preferably 115 to 125 ℃ the onion juice solution It may be a process of removing the onion-specific off-flavor by heat treatment for minutes, more preferably 7 minutes to 12 minutes.

The preparing of the onion fermentation target solution may be further performed by removing an insoluble material, and the insoluble material removing step may be performed by using a centrifugal separator for the onion fermentation target solution prepared by the heat treatment. . When using the centrifuge, the centrifugation conditions are 8,000 to 12,000xg, preferably 9,000xg to 11,000xg, more preferably 9,500xg to 11,500xg and 10 minutes to 45 minutes, preferably 20 minutes to 40 minutes, More preferably, it may be 25 to 35 minutes.

In the onion fermentation target solution, bacteria and yeast may inhibit fermentation of lactic acid and deteriorate the quality of the product. Therefore, the pedicoccus pentosaceus is added to the onion fermentation target solution to remove the bacteria and yeast. The sterilization step can be further performed before the step of inoculating the strain.

The sterilization step is a low temperature long time (LTLT) sterilization for about 30 minutes at 63 to 65 ℃, high temperature short time (HTST) to sterilize for 15 to 30 seconds at 72 to 75 ℃ And ultra high temperature sterilization (Ultra high temperature, UHT) for 1 to 3 seconds at 120 to 150 ° C., in order to sterilize contaminated bacteria as much as possible while minimizing browning of raw materials, 120 to 130 ° C., Preferably, heat sterilization may be performed at 121 ° C. for 10 to 20 minutes, preferably for 15 minutes.

Inoculating the pediococcus pentosaceus strain into the onion fermentation broth may be performed by inoculating or adding the pediococcus pentosaceus strain to the onion fermentation broth. Inoculation or addition of the strain may be carried out by inoculating the strain itself or adding a culture medium of the strain or a culture medium of the strain.

The inoculation amount of the strain is 7.5 x 10 ⁶ CFU / mL to 1.5 x 10 ⁷ CFU / mL, preferably 0.8 x 10 ⁷ CFU / mL to 1.25 x 10 ⁷ CFU / mL, more preferably based on the onion fermentation broth May be from 0.9 × 10 ⁷ CFU / mL to 1.2 × 10 ⁷ CFU / mL, even more preferably from 0.95 × 10 ⁷ CFU / mL to 1.1 × 10 ⁷ CFU / mL.

Fermenting the onion fermentation target solution inoculated with the strain to prepare the onion fermentation broth can be carried out under certain conditions.

The temperature conditions of the fermentation may be 30 to 45 ℃, preferably 33 to 42 ℃, more preferably 37 to 40 ℃, pH conditions of the fermentation is pH 5 to pH 6, preferably pH 5.5 to pH May be 5.9. The fermentation conditions were found to affect more parts of the temperature than the pH.

The onion fermentation beverage manufacturing method may further include the step of adding and mixing apple juice and citric acid in the onion fermentation broth in addition to the step of preparing the onion fermentation broth and / or diluting the onion fermentation broth.

Adding and mixing the apple juice and citric acid to the onion fermentation broth preferably adds apple juice and citric acid to the onion fermentation broth, and further adds one or more selected from the group consisting of fructose, beta-cyclodextrin, oligosaccharide and apple flavor Mixing or adding and mixing apple juice, fructose, beta-cyclodextrin, oligosaccharide, apple flavor and citric acid.

Adding and mixing one or more selected from the group consisting of fructose, beta-cyclodextrin, oligosaccharide and apple flavor may be added in combination with the ingredients in connection with improving the functionality of the fermentation broth.

For example, the content of the components of the final onion fermented beverage prepared by diluting the onion fermentation broth and adding the additive material is 25 to 31 weight ratio of onion fermentation broth, 25 to 31 weight ratio of apple juice, 1.8 to 4 weight ratio of fructose, beta -Cyclodextrin 1.35 to 2 weight ratio, oligosaccharide 0.8 to 1.0 weight ratio, apple flavor 0.1 to 0.3 weight ratio and citric acid 0.08 to 0.12 weight ratio, preferably 27 to 30 weight ratio of onion fermentation broth, 27 to 30 weight ratio of apple juice, 2 to 3.7 weight ratio of fructose , Beta-cyclodextrin 1.5 to 1.86 weight ratio, oligosaccharide 0.9 to 1 weight ratio, apple flavor 0.15 to 0.2 weight ratio and citric acid may be 0.09 to 0.1 weight ratio.

Dilution of the onion fermentation broth may be performed by adding purified water to the onion fermentation broth and mixing the mixture, and 100 to 175 of the onion fermentation broth based on the weight ratio of the purified water in terms of improving the functionality of the fermentation broth and maintaining the functionality of the fermentation broth. The weight ratio, preferably 125 to 160 weight ratio may be added.

For example, the content of the components of the final onion fermented beverage prepared by diluting the onion fermentation broth and adding the additive material is 27 wt% onion fermentation broth, 27 wt% apple juice, 3.7 wt% fructose, beta-cyclodextrin 1.86 wt%, oligosaccharide 0.9 wt%, apple flavor 0.2 wt%, citric acid 0.09 wt% and purified water 39.25 wt% or onion fermentation broth 30 wt%, apple juice 30 wt%, fructose 2 wt%, beta-cyclodextrin 1.5 wt%, oligosaccharide 1 Wt%, apple flavor 0.15 wt%, citric acid 0.1 wt% and purified water 35.25 wt%.

When the apple juice and citric acid are added to the onion fermentation broth in the composition and content, preferably, apple juice, citric acid, fructose, beta-cyclodextrin, oligosaccharide and apple flavor are added to the onion fermentation broth and mixed, or apple juice and citric acid in the onion fermentation broth. When added with fructose, beta-cyclodextrin, oligosaccharide and apple flavor, and mixed with purified water, not only the odor of onions is controlled but also the overall preference is increased to facilitate the intake of the onion fermented beverage, which is the final product. According to the present invention, it is possible to induce new demand generation and high value addition of onions according to the provision of a drink given the functionality of onion.

The onion fermentation beverage manufacturing method may be performed after the fermentation process, to further remove the insoluble solids generated, to further filter the filter using filter paper or filter cloth or non-woven fabric to improve the quality of the final product. have.

The present invention also relates to an onion fermented beverage prepared by the production method of the present invention.

Onion fermented beverage according to the present invention contains a variety of minerals and organic acids not only nutritionally excellent, but also contains a large amount of lactic acid bacteria while maintaining a variety of physiological activities such as antibacterial and antioxidant activity, lactic acid bacteria fermented foods It also has high usability, and high functionality is recognized.

As described above, Pediococcus pentosaceus KC-007 (Pediococcus pentosaceus KC-007) according to the present invention has not only its own antibacterial and physiological activity, but also has excellent fermentation ability of onions, In the case of onion fermented beverage fermented by Okocus pentosaceus KC-007, a marked increase in antibacterial and antioxidant activity was confirmed, and thus it can be used as a spawn for producing high functional and high quality excellent onion fermented beverage, Not only can it be used to produce a variety of onion-related products, including the production of high-functional beverages using onions, but it also induces the activation of the health food market using domestically produced agricultural products, the creation of new demand for Korean agricultural products, and the high value added. In industrial use value is very large.

Hereinafter, examples of the present invention will be described. The following examples are only for illustrating the present invention and the present invention is not limited to the following examples.

< Example  1> Lactic acid bacteria  Separation and Identification

1-1 Isolation of Lactic Acid Bacteria

In order to separate the lactic acid bacteria from various fruits, vegetables and kimchi collected from all over the country, 10g of the sample was measured, the sample was chopped, and 90ml of Ringer's solution was added to crush the entire contents with a homogenizer. It was diluted in 0.9% NaCl solution by serial dilution and plated on MRS agar medium (MRS agar, Difco Co., France). The smeared agar plate (agar plate) was incubated at 37 ° C for 3 days, and then the strain forming a transparent ring was isolated, a total of 702 lactic acid bacteria were isolated. Of the isolated strains of 702 strains, 16 strains with excellent acid producing ability were selected to measure their biological activity and antimicrobial activity. As a result of the experiment, the acid production ability was the best, and the lactic fermentation ability of the onion juice was expected to be excellent, and the strain having high physiological activity was selected as a starter strain for producing the onion fermentation beverage of the present invention. This strain was named KC 007.

Morphological analysis of the KC 007 strain, more specifically, analysis of the form through an optical microscope, Gram stain kit (Gram stain kit BD Co., USA), KOH test, mobility test, catalase test (Biomrieux Co., France) and Spore staining was performed and it was measured whether gas was produced from glucose, and the results are shown in Table 1.

Characteristics KC-007 Separation Kimchi Morphology, Shape Glomerulus Gram-stain + 3% KOH Test - Motility test - Catalase test - Spore dyeing - Gas generation from glucose -

As shown in Table 1, the isolated strain, KC-007, was glomerular, Gram-positive, and spores stained. In addition, the catalase test showed a negative response and was tentatively identified as lactic acid bacteria. In addition, it was confirmed that normal lactic fermentation (homo lactic fermentation) does not generate gas from glucose.

1-2 Identification of Lactic Acid Bacteria

The lactobacillus KC-007, which was tentatively isolated in Example 1-1, was identified through biochemical characteristics and 16S rDNA sequence analysis using the API kit (50CHL, Biomrieux Co., France).

Analysis of the biochemical properties was performed by examining the sugar metabolism using the API 50CHL kit (Biomrieux Co., France), the results are shown in Table 2 below. In Table 2, + means sugar metabolic activity, and-means no sugar target activity.

Party reaction Party reaction Glycerol - D-Maltose + Erythritol - D-Lactose (bovine origin) - D-Arabinose - D-Melibiose + L-Arabinose + D-Saccharose (sucrose) + D-Ribose + D-Trehalose + D-Xylose - Inulin - L-Xylose - D-Melezitose - D-Adonitol - D-Raffinose + Methyl-β-D-Xylopyranoside - Amidon (starch) - D-Galactose - Glycogen - D-Glucose + Xylitol - D-Fructose + Gentiobiose + D-Mannose + D-Turanose - L-Sorbose - D-Lyxose - L-Rhamnose + D-Tagatose + Dulcitol - D-Fucose - Inositol - L-Fucose - D-Mannitol - D-Arabitol - D-Sorbitol - L-Arabitol - Methyl-α-D-Mannopyranoside - Potassium gluconate - Methyl-α-D-Glucopyranoside - Potassium 2-Ketogluconate - N-Acetyl Glucosamine + Potassium 5-Ketogluconate - Amygdalin + Salicin + Arbutin + D-Cellobiose + Esculin ferric citrate -

As shown in Table 2, the isolated strain KC-007 is Rhamnose (Rhamnose), Melibiose (Melibiose), Raffinose (Raffinose), sucrose (sucrose, D-Saccharose), L- arabinose (L- Arabinose, D-Ribose and maltose can be used as sugar sources, and lactose, galactose, mannitol and inositol can be used as sugar sources. It was confirmed that no.

In addition, the identification by molecular molecular characteristics of the isolated strain KC-007 was carried out through analysis after determining the nucleotide sequence of the 16S rRNA gene. Specifically, 16S ribosomal RNA was extracted from the isolated strain KC-007 using the Genome DNA kit, followed by 16S rRNA sequencing by PCR using the primer pairs described in Table 3 below, the isolated strain KC A total of 1472 bp was determined by 16S rRNA of -007, and the results are shown in FIG. 1 and SEQ ID NO.

Primers Sequence (5 ′ → 3 ′) SEQ ID NO: 8F AGAGTTTGATCATGGCTCAG One 15R AAGGAGGTGATCCAACCGCA 2

Based on the nucleotide sequence, the nucleotide sequence was analyzed using a 3730 XL DNA sequencer (Applied Biosystems, USA), and the homology of each strain was compared using the CLUSTRAL W2 program.

2 shows a phylogenetic relationship with other bacteria based on the homology search using the sequence determined by the 16S rRNA sequencing using GenBank's blast search database. As shown in FIG. 2, 99.9% homology with Pediococcus pentosaceus MY-800, Pediococcus pentosaceus NRIC 0123, and Pediococcus pentosaceus ATCC 25745, and the KC -007 strain was finally identified as Pediococcus pentosaceus .

As described above, FIG. 2 shows that the isolated strain KC-007 was finally identified as Pediococcus pentosaceus, and as a result, KC-007 was named Pediococcus pentosaceus KC-007. It was deposited on January 28, 2009 at the Korea Microorganism Conservation Center located on the 2nd floor of Yurim Building, 361-221, Hongje 1-dong, Seodaemun-gu, Seoul, and received the accession number KFCC 11439P.

1-3 Growth Curve

The KC 007 strain was grown overnight in MRS medium, and then added to the MRS medium so that the final concentration was 2% (v / v), and 100 μL of the culture solution was taken at 2 hour intervals. The culture solution was plated on MRS agar solid medium, and then cultured overnight at 37 ° C. to measure the number of viable cells.

As shown in FIG. 3, the logarithmic growth phase started from 4 hours after inoculation and the logarithmic growth phase was terminated after 7 hours after inoculation, and the viable cell count was measured at 5.0 × 10 ⁸ CFU / mL. In general, since the growth of the bacteria is most active and it is preferable to inoculate the culture drug at the end of the logarithmic growth stage with the highest number of viable cells, the KC 007 strain added for the preparation of the onion fermentation target solution from the result is a growth curve. It was determined to use a strain cultured at about 5.0 x 10 ⁸ CFU / mL corresponding to the end of the logarithmic growth phase at.

< Example  2> Pediococcus Pentosaceus KC - 007  Preparation of Onion Fermented Beverage

2-1 Preparation of Onion Fermented Beverage

After removing the skin of the onion, washed and cut finely to grind juice with a juicer to prepare an onion juice, heat treatment at 121 ℃ 10 minutes. The heat-treated onion juice was centrifuged for 30 minutes under the condition of 10,000xg to remove the insoluble material, thereby preparing an onion juice.

The onion juice was incubated with Pediococcus pentosaceus KC-007 of Example 1 until the bacterial count was 5.0 x 10 ⁸ CFU / mL, and the total number of bacteria in the onion juice was 2.5. x 10 ⁶ CFU / mL (0.5% v / v), 5.0 x 10 ⁶ CFU / mL (1% v / v), 1 x 10 ⁷ CFU / mL (2% v / v) and 1.5 x 10 ⁷ CFU / After inoculation to mL (3% v / v), fermentation was performed for 54 hours. The v / v is the volume ratio of the added volume of the mother culture based on the total volume of the onion juice.

The fermentation conditions were performed at 25, 30, 35, and 40 ° C. for temperature, respectively, and at oral pH, pH 3, pH 4, pH 5, pH 6, pH 7 and pH 8, respectively.

For the onion fermented beverage prepared under each of the above conditions, by measuring the growth of the strain contained in the onion fermented beverage, the acidity of the onion fermented beverage and the pH of the onion fermented beverage, to confirm the lactic fermentation ability, Optimum conditions for preparation were determined. When the lactic fermentation ability is excellent, that is, the conditions under which lactic fermentation can be most performed were determined as the optimum conditions for preparing the onion fermented beverage.

2-2 Determination of Optimal Fermentation Conditions According to Fermentation Temperature

The other conditions of the fermentation conditions are the same, that is, after inoculating 1 x 10 ⁷ CFU / mL (2% v / v) of Pediococcus pentosaceus KC-007 of Example 1, without adjusting the pH, Only the fermentation temperature was changed under the condition of about pH 5.7, which is the pH of the onion juice itself, and fermentation was performed at 25, 30, 35, and 40 ° C., respectively. It was.

As shown in FIG. 4, the growth rate of the fermented onion fermented beverage at 40 ° C. was the highest (FIG. 4A), while maintaining a high acidity compared to other temperature conditions (FIG. 4B), while the sample was with 35 ° C. The smallest pH change was found (FIG. 4C), with 40 ° C. being the most suitable fermentation temperature.

2-3 Determination of Optimal Fermentation Conditions According to Fermentation pH

The other conditions of the fermentation conditions are the same, that is, after inoculating 1 x 10 ⁷ CFU / mL (2% v / v) of Pediococcus pentosaceus KC-007 of Example 1, fermentation at 40 ℃ Only the pH was changed, and fermentation was performed at pH 3, pH 4, pH 5, pH 6, pH 7 and pH 8, respectively, and the results of the measurement of lactic fermentation ability were shown. The results are shown in FIG. 5.

As shown in FIG. 5, pH 3 was found to be poor in growth of lactic acid bacteria compared to other sample spheres, and was found to be inadequate as fermentation conditions. It was confirmed (FIG. 5A). In addition, with respect to the acidity change, as the initial pH increases, the initial acidity tended to decrease, but finally, similar acidity was observed. Rapid increase from 12 hours was confirmed to have a pH value equivalent to pH 4 at 18 hours, and it was confirmed that pH conditions had no significant effect on acidity (FIG. 5B). In addition, after 24 hours, it was confirmed that the pH was reduced to pH 4 or less in all sample spheres (FIG. 5C), and the fermentation pH was found to have a small influence on the lactic fermentation ability. In consideration of the overall result, it was determined that pH 5 to pH 6 was the optimum pH condition, and it was expected that fermentation should be performed without any additional process under similar conditions of pH 5.7, which is the pH of the onion juice itself.

2-4 Determination of Optimal Fermentation Conditions According to Inoculation Volume

According to the results of Examples 1-3, Pediococcus pentosaceus KC inoculated using a culture drug at the end of the logarithmic growth phase, Pediococcus pentosaceus KC contained in the inoculated culture solution The amount of −007 is about 5.0 × 10 ⁸ CFU / mL. For example, in order to inoculate the strain at 1 × 10 ⁷ CFU / mL, the final concentration of the inoculated culture solution in the onion fermentation broth is 2% (v / v) is inoculated so that the amount of inoculation in onion fermentation broth is 0.95 x 10 ⁷ CFU / mL to 1.1 x 10 ⁷ CFU / mL, that is, about 1 x 10 ⁷ CFU / mL.

Wherein no other conditions of the fermentation conditions are the same i.e., to adjust the pH, was carried out the fermentation at 40 ℃, embodiments to 1 Phedi OKO kusu pen soil change only three mouse KC-007 inoculum size of each of 2.5 x 10 ⁶ CFU / mL (0.5% v / v), 5.0 x 10 ⁶ CFU / mL (1% v / v), 1 x 10 ⁷ CFU / mL (2% v / v) and 1.5 x 10 ⁷ CFU / mL (3 % v / v) to adjust the fermentation for 54 hours to confirm the result of the lactic fermentation capacity, the results are shown in FIG.

As shown in FIG. 6, in relation to the growth of the strain, the inoculation of 1 × 10 ⁷ CFU / mL (2% v / v) was the best for the initial 6 hours, followed by 1.5 ×. 10 ⁷ CFU / mL (3% v / v) was found to be good (FIG. 6A). Regarding the acidity change of fermentation broth, high acid production capacity was shown up to 18 hours of fermentation when inoculated with 5.0 x 10 ⁶ CFU / mL (1% v / v) and 1 x 10 ⁷ CFU / mL (2% v / v). And 1.5 × 10 ⁷ CFU / mL (3% v / v) showed the lowest acid production capacity (FIG. 6B). Regarding the pH change according to the inoculation amount, the pH of the sample fermented with 1 x 10 ⁷ CFU / mL (2% v / v) and 1.5 x 10 ⁷ CFU / mL (3% v / v) was most rapidly Decreased to pH 4 or lower after 12 hours of fermentation (FIG. 6C). From the above results, it was confirmed that the optimal inoculation amount of lactic acid bacteria for lactic fermentation was 1 × 10 ⁷ CFU / mL (2% v / v).

< Example  3> Check the excellence of onion fermented beverage

After inoculating Pediococcus pentosaceus KC-007 as confirmed in Example 2 by 1 × 10 ⁷ CFU / mL (2% v / v), fermentation was carried out at 40 ° C. without additional processing. Performed for 54 hours to prepare an onion fermented beverage. As can be expected from the results of FIGS. 4 to 6, it was confirmed that the resultant values of the lactic acid bacteria number, acidity and pH were the best as a result of incubation for 18 hours at the above conditions, the number of lactic acid bacteria, if reacted for 18 hours or more, Since the results of acidity and pH showed little change or tended to change preferably, the optimum reaction time was set to 18 hours under the above conditions. Under the above conditions, fermentation was performed for 18 hours, which is an optimum reaction time, thereby preparing an onion fermented beverage.

In order to confirm the superiority of the prepared onion fermented beverage, organic acid composition measurement and physiological activity evaluation were performed.

3-1 Organic Acid Composition of Onion Fermented Beverage

Organic acid analysis of the always prepared onion fermented beverage was analyzed by high performance liquid chromatography under the conditions of Table 4 below.

Device used Hewlett packard 1100 Analytical column Prevail organic acid 5u Detector Dual λ absorbance detector Flow rate 1.0 mL / min Sample volume 10 μL Mobile phase 25 mL phosphoric acid solution

The high performance liquid chromatography analysis results performed under the conditions of Table 4 are shown in Table 5 by comparing the organic acid content of the onion juice before fermentation and the organic acid content of the onion fermentation drink after fermentation. In Table 5, ND means that the corresponding organic acid was not detected.

Organic acid Unfermented onion juice Onion fermented beverage fermented with lactic acid bacteria Content (mg / 100 g) percent(%) Content (mg / 100 g) percent(%) Malic acid 176.94 77.1 ND - Malonic acid ND - 58.87 8.65 Legacy ND - 583.52 85.73 Acetic acid ND - ND - Citric acid 40.25 17.5 38.29 5.62 Suche mountain 11.81 5.1 ND - Fumaric acid 0.63 0.3 ND -

As shown in Table 5, the onion juice before fermentation, the highest content of malic acid (malic acid) was present 176.94 mg per 100 g of juice, then citric acid (citric acid) content of 40.25 mg And small amounts of succinic acid were present. On the other hand, onion fermented beverages fermented with lactic acid bacteria had a lactic acid content of 283.5 2 mg, which produced a large amount of lactic acid not found in onion juice before fermentation. Malonic acid was also produced, while no malic acid was detected.

3-2 Evaluation of Biological Activities of Onion Fermented Beverages

Antioxidant activity and antimicrobial activity of always prepared onion fermented beverages were measured. The antioxidant activity was carried out by measuring the electron donating action and nitrite scavenging action, the antimicrobial activity was carried out by measuring the antimicrobial activity against various harmful microorganisms as assay strain.

The electron donation was measured by adding 0.8 mL of 4 × 10 M DPPH (α, α'-diphenyl-β-picrylhydrazyl) solution (99.9%, made of ethanol) to 0.5 mL of onion fermented beverage, followed by vortexing for 10 seconds. After shaking with a mixer, 10 minutes later, the absorbance was measured using a spectrophotometer under the conditions of 525 nm, and the experimental group (the onion fermented beverage) and the following formula (1) using the measured absorbance. The electron donating ability of the control group (the non-fermented onion juice) was calculated.

In addition, nitrite scavenging action was added to 1 mL of the onion fermented beverage in 2 mL of 1 mM NaNO ₂ solution, and 0.1 N HCl solution (adjusted to pH 1.2, pH 3.0 and pH 4.2) and 0.2 M citric acid (pH). 6.0) to adjust the pH of the reaction solution to pH 1.2, pH 3.0, pH 4.2 and pH 6.0, respectively, and then adjust the volume of the reaction solution to 10 mL.

The volumetric reaction solution was reacted at 37 ° C. for 1 hour to prepare a reaction solution, 1 mL of each reaction solution was added thereto, and 5 mL of 2% acetic acid was added thereto, followed by Griess reagent (30% acetic acid). 1 mL of 1% sulfanilic acid and 1% α-naphthylamine, each prepared in a 1: 1 ratio, were added immediately prior to use.0.4 mL of the solution was added and mixed well.Then, the mixture was allowed to stand at room temperature for 15 minutes. The absorbance of was measured to determine the amount of residual nitrite. From the measured nitrite amount, the nitrite scavenging rate was calculated as a percentage through Equation 2 below. In Equation 2 below, A is the absorbance of the sample reacted with 1 mM NaNO ₂ solution for 1 hour, B is the absorbance of distilled water reacted with 1 mM NaNO ₂ solution for 1 hour, C is the absorbance of the onion fermented beverage itself of the present invention to be.

In addition, the antibacterial activity of the onion fermented beverage (experimental group) according to the present invention is E. coli O157: H7, Staphylococcus aureus ( Staphylococcus) aureus ATCC 14458), Bacillus cereus (Bacillus cereus KCCM 11204), Enterobacter sakajaki (Enterobacter sakazakii ATCC 51329) and Listeria monocytogenes KCCM 40307 were used as assay strains for microorganisms. The antimicrobial activity of each assay strain was separated using platinum, inoculated in 5 mL of liquid medium and incubated for 36 hours, and 0.1 mL of the culture strain of the cultured assay strain contained 5 mL of fresh medium. After mixing with 0.1 mL of onion fermented beverage (experimental group) and incubated for 24 hours at 37 ℃ was carried out by measuring the viable count by the standard plate culture method. The culture medium of the assay strain without the onion fermented beverage was used as a control, and the antimicrobial activity was calculated using the measured number of live bacteria according to Equation 3 below.

Each experimental result is shown in Table 6 below. Table 1 below shows the mean ± standard deviation of each activity.

Physiological activity Unfermented
Onion Juice Fermented with lactic acid bacteria
Onion fermentation broth Electron donating ability 83.99 ± 1.49 ¹⁾ % 95.74 ± 0.62% Nitrite scavenging effect
pH 1.2
pH 3.0
pH 4.2
pH 6.0 23.77 ± 1.32%
23.02 ± 1.06%
16.05 ± 2.18 ±
0.83 ± 1.20% 68.69 ± 2.22%
33.61 ± 0.62%
35.66 ± 0.66%
5.04 ± 1.14% Antimicrobial activity
Escherichia coli
Stabilocaus Aureus
Bacillus cereus
Enterobacter Sakazaki
Listeria monocytogenes 7.94 ± 0.43%
2.97 ± 0.54%
2.24 ± 0.53%
0.59 ± 0.08%
0.87 ± 0.18% 11.26 ± 0.39%
18.66 ± 0.47%
5.23 ± 0.21%
0.37 ± 0.06%
7.40 ± 0.52%

As shown in Table 6, the onion fermented beverage according to the present invention showed a high electron donating ability of 95.7%, it was confirmed that the electron donating ability of about 12% or more compared to before fermentation. In addition, with respect to the nitrite scavenging function, the highest scavenging rate was 68.72% at pH 1.2, 33.94% at pH 3.0, 35.00% at pH 4.2, and 4.23% at pH 6.0. There was a significant decrease showed a pH-dependent trend, the overall increase in nitrite scavenging rate of about 50% to 500% or more compared to before fermentation. From the above results, it was confirmed that the onion fermented beverage not only has excellent antioxidant activity but also has a significantly increased antioxidant activity compared to onion juice before fermentation by fermentation.

In addition, confirming the results of the measurement of the antimicrobial activity of the onion fermented beverage according to the present invention, showed the highest antimicrobial activity against the growth rate of 18.66% for Stevilococcus aureus, E. coli and Listeria monocytogenes The growth inhibition was 11.71% and 7.08%, respectively, and the growth inhibition effect was 5.03% for Bacillus cereus. Overall, the antibacterial activity was significantly increased by fermentation. The antibacterial activity of Listeria monocytogenes increased about 8.5 times, and the antibacterial activity of Stabilocacus aureus increased about 6 times. It was confirmed that the antibacterial activity of about 50% or more was increased in U.S. and E. coli. From the above results, it was confirmed that the onion fermented beverage not only has excellent antibacterial activity but also has a significantly increased antimicrobial activity compared to onion juice before fermentation by fermentation.

As described above, Pediococcus pentosaceus KC-007 is a GRAS-grade safe microorganism, which itself has antimicrobial and physiological activities, and has excellent fermentation ability of onions. In the case of onion fermented beverage fermented by Us KC-007, a marked increase in antimicrobial activity and antioxidant activity was confirmed, and thus it could be used as a seed for producing high functional and high quality excellent onion fermented beverage. Proposed onion fermented beverage using phosphorus lactic acid bacteria is expected to be of great help in vitalizing the health food market using agricultural products produced in Korea.

< Example  4> Improved the acceptability of onion fermented beverages

In the case of the onion fermented beverage confirmed to have excellent functionality in Example 3, while minimizing the taste of the onion itself, while maintaining the maximum functionality of the onion fermented beverage for commercialization, the onion-specific fermented beverage in the onion It is desired to limit taste and to improve palatability.

4-1 Selection of Optimum Organic Acid

In order to select the optimum organic acid from among the organic acids to be added for the purpose of reducing the onion-specific odor remaining in the onion fermented beverage, using acetic acid (citic acid), citric acid (citric acid) and tartaric acid (tartaric acid) A concentration of organic acid solution was prepared. After dividing 100 g of onion into 8 parts, the equally divided onion was added to the prepared organic acid solution, and immersed at room temperature for a predetermined time. After that, the onion was recovered from the organic acid solution, washed with tap water, and then juiced to perform a sensory evaluation to analyze the deodorizing effect. At this time, the sensory evaluation of the juice was evaluated by the five-point scale method, the larger the value of the onion was stronger, the results are shown in Table 7 below. Onion in Table 7 means not to process organic acids at all.

Organic acid Immersion time (hours) 24 48 72 onion 5.00 ± 0.00 ^cA 5.00 ± 0.00 ^bA 5.00 ± 0.00 ^dA Acetic acid 3.50 ± 0.89 ^bB 2.60 ± 0.75 ^aA 3.00 ± 0.86b ^AB Citric acid 2.20 ± 1.01 ^aA 2.15 ± 1.14 ^aA 2.60 ± 0.94 ^bA Tartaric acid 3.10 ± 0.97 ^bA 2.50 ± 0.95 ^aA 4.05 ± 1.05 ^cB

As shown in Table 7, onions not immersed in organic acid received the highest score in sensory evaluation, and onion odor was shown to be the strongest, and all six organic acids exhibited deodorizing effect even when immersed for 24 hours. Was admitted. In more detail, acetic acid was 3.50, which had a lot of onion flavor. On the other hand, when the onion was immersed in the organic acid solution for 72 hours, citric acid solution was found to be the most deodorizing effect significantly. Deodorizing effect according to the immersion time was improved for 48 hours immersion than when immersed for 24 hours, but when the 72 hours immersion, the deodorizing effect is rather reduced, 48 hours immersion was found to be most desirable. Particularly, citric acid was found to be the most preferable for industrial application because it has the lowest purchase price and excellent deodorizing effect than other acids.

4-2 Checking the Optimal Concentration of Organic Acids

In order to confirm the optimal concentration of citric acid, citric acid solution was prepared at concentrations of 0.1, 0.5, 1.0, 2.0% (w / v) and then onions were immersed in effect of onion deodorization according to citric acid concentration in Example 4-1. The sensory evaluation method for the deodorizing effect of the analysis was carried out, the results are shown in Table 8.

Citric Acid Concentration (%) Onion 0.1 3.20 ± 1.28 ^b 0.5 3.15 ± 0.88 ^b 1.0 2.55 ± 1.19 ^ab 2.0 2.25 ± 1.21 ^a 3.0 2.23 ± 1.14 ^a

As shown in Table 8, the higher the concentration of citric acid, the higher the deodorizing effect, but the concentration of 2.0% (w / v) was found to be the most appropriate, no significant change in the deodorizing effect .

4-3 Confirmation of composition content

As a result of examining other vegetable juices or fruit juices to be mixed together for the purpose of reducing onion-specific odor remaining in the onion fermented beverage among carrots, sweet potatoes, pears, grapes, tangerines and apple organic acids, which are mainly grown in Korean farms, In the case of mixing apples, it was confirmed that not only the onion odor was reduced as much as possible, but also suitably harmonized with the flavor and taste of onions, and that apple juice was used. The apple juice is prepared by the method of preparing the fruit juice, washing the skin after peeling or washing it with a peel, cutting it to a suitable size, pulverizing with a grinder, and juice by using a nonwoven fabric. .

Along with the citric acid and apple juice, the final product was prepared by adding the apple flavor and beta-cyclodextrin, oligosaccharide and fructose, and in the composition of the product, by varying the content of onion fermentation broth and apple juice, the optimum composition ratio was measured through sensory evaluation It was.

In more detail, the apple juice, oligosaccharide and liquid fructose were purchased from CJ Food Inc., the beta cyclodextrin was purchased from BK Bio Co, and the apple flavor was JEY'S F.I. It was purchased from Inc. and used. The experiment was prepared by mixing each material prepared in Example 3 and Example 4 the day before the experiment in the configuration of Table 9 below. In the composition of Table 9, each value means% based on the weight, and the remaining content means the amount of purified water. The prepared product was stored in a refrigerator at 4 ° C., and taken out of the refrigerator 10 minutes before the experiment, and stored in an ice box containing ice, and placed in a disposable plastic container (4.5 cm in diameter and 5.5 cm in height) about 30 ml before the test. Prepared to have a time temperature of 5.5 ± 1 ° C. The container of each sample was marked with three digits selected from the random number table, and the presentation order was randomly presented using Microsoft Office Excel 2007 (MIcrosoft Inc., USA). In the sensory evaluation, provided with a spitting cup with purified water (20 ± 2 ° C) to rinse the mouth between the sample and the sample to reduce confusion and deterioration of the whole sample due to the strong characteristics of the sample before the sample is evaluated. In order to do this, a sufficient mouth rinse was performed three times.

No onion Apple juice fruit sugar Beta-cyclodextrin oligosaccharide Apple flavor One 15 20 2 1.5 One 0.15 2 20 20 2 1.5 One 0.15 3 20 30 2 1.5 One 0.15 4 30 30 2 1.5 One 0.15

The sensory evaluation was conducted in a 1: 1 interview in the student lounge of Asan Engineering Hall, Ewha Womans University. The overall preference, sweetness, apple flavor, and onion flavor were evaluated in order. The overall acceptability was evaluated by using the Rank-rating scale on a 10-point scale, with 1 point being 'not very good' and 10 being 'very good'.The degree of sweetness, apple flavor, and onion flavor were 11 points. Just about right scale was used, and the characteristic strength of each item was just about right in the middle of the scale. First, in the general preference evaluation, all three samples were tasted while rinsing, and then the scores were ranked in the order of high overall preference, and the sample number was written in the corresponding column, and only one sample number was written in one column. . After evaluating the overall acceptability, we took a five-minute rest period and evaluated the following three items.The presented sample was evaluated from the sample on the left.The degree of sweetness, apple flavor, and onion for one sample were evaluated. A Monadic evaluation procedure was used to evaluate the degree of flavor at one time, and the measurements for overall acceptability are shown in Table 10 below. The evaluated results were analyzed by analysis of variance (ANOVA) in order to verify a significant difference in overall acceptability between samples, and Duncan's multiple range test (α = 0.05) was performed according to the results. The sweetness, apple flavor, and onion flavor were calculated as 0 for Just about right, -5 for Much Too Week, and +5 for Much Too Week. For statistical analysis, SPSS for Windows 14.0 (SPSS Inc., Chicago, IL, USA) was used.

No One 2 3 4 Evaluation 5.63 ^b 5.09 ^b 6.98 ^a 7.31 ^a

As shown in Table 10, the results of experiments by varying the amount of fermented onion juice and the amount of apple juice, the fourth sample was found to be the best in terms of overall preference, onion fermentation was the most in terms of functionality of the beverage On the four times, the number of onion flavors was slightly higher, but the overall preference was strong and confirmed to be the best.

1 is a nucleotide sequence of 16S rRNA of Pediococcus pentosaceus KC-007 according to an embodiment of the present invention.

Figure 2 is a diagram showing a phylogenetic relationship with other bacteria based on the base sequence of Pediococcus pentosaceus KC-007 according to an embodiment of the present invention.

Figure 3 is a graph showing the growth curve by measuring the viable cell count of Pediococcus pentosaceus KC-007 according to an embodiment of the present invention.

Figure 4 shows the effect of the fermentation temperature in the preparation of fermentation broth by fermenting onion juice using Pediococcus pentosaceus KC-007 in accordance with an embodiment of the present invention, Figure 4a is a fermentation temperature FIG. 4b is a graph showing the acidity change of the fermentation broth according to the fermentation temperature, and FIG. 4c is a graph showing the pH change of the fermentation broth according to the fermentation temperature. .

Figure 5 shows the effect of the pH of the juice in preparing the fermentation broth by fermenting the onion juice using Pediococcus pentosaceus KC-007 according to an embodiment of the present invention, Figure 5a Fediococcus pentosaceus KC-007 according to the pH of the liquid growth graph, Figure 5b is a graph showing the acidity change of the fermentation broth according to the pH of the juice, Figure 5c according to the pH of the juice It is a graph showing the pH change of fermentation broth.

6 is a fermentation of onion juice by using Pediococcus pentosaceus KC-007 according to an embodiment of the present invention to prepare a fermentation broth, the inoculation amount of Pediococcus pentosaceus KC-007 Figure 6a is a graph showing the growth of Pediococcus pentosaceus KC-007 according to the inoculation amount of Pediococcus pentosaceus KC-007, Figure 6b is a Pediococcus pentosaceus KC It is a graph showing the acidity change of the fermentation broth according to the inoculation amount of -007, Figure 6c is a graph showing the pH change of the fermentation broth according to the inoculation amount of Pediococcus pentosaceus KC-007.

Figure 7 is a flow chart illustrating a manufacturing process for producing an onion fermented beverage using Pediococcus pentosaceus KC-007 and onion juice according to an embodiment of the present invention.

<110> KYOUNGWON UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION <120> A NOVEL LACTIC ACID BACTERIUM AND A METHOD OF PREPARING FOR ONION          BEVERAGE FERMENTED BY THE SAME <130> KP20090065 <160> 3 <170> KopatentIn 1.71 <210> 1 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> 8F <400> 1 agagtttgat catggctcag 20 <210> 2 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> 15R <400> 2 aaggaggtga tccaaccgca 20 <210> 3 <211> 1472 <212> DNA <213> Pediococcus sp. KC-007 16SrRNA <400> 3 tcatgcaagt cgaacgaact tccgttaatt gattatgacg tacttgtact gattgagatt 60 ttaacacgaa gtgagtggcg aacgggtgag taacacgtgg gtaacctgcc cagaagtagg 120 ggataacacc tggaaacaga tgctaatacc gtataacaga gaaaaccgca tggttttctt 180 ttaaaagatg gctctgctat cacttctgga tggacccgcg gcgtattagc tagttggtga 240 ggtaaaggct caccaaggca gtgatacgta gccgacctga gagggtaatc ggccacattg 300 ggactgagac acggcccaga ctcctacggg aggcagcagt agggaatctt ccacaatgga 360 cgcaagtctg atggagcaac gccgcgtgag tgaagaaggg tttcggctcg taaagctctg 420 ttgttaaaga agaacgtggg taagagtaac tgtttaccca gtgacggtat ttaaccagaa 480 agccacggct aactacgtgc cagcagccgc ggtaatacgt aggtggcaag cgttatccgg 540 atttattggg cgtaaagcga gcgcaggcgg tcttttaagt ctaatgtgaa agccttcggc 600 tcaaccgaag aagtgcattg gaaactggga gacttgagtg cagaagagga cagtggaact 660 ccatgtgtag cggtgaaatg cgtagatata tggaagaaca ccagtggcga aggcggctgt 720 ctggtctgca actgacgctg aggctcgaaa gcatgggtag cgaacaggat tagataccct 780 ggtagtccat gccgtaaacg atgattacta agtgttggag ggtttccgcc cttcagtgct 840 gcagctaacg cattaagtaa tccgcctggg gagtacgacc gcaaggttga aactcaaaag 900 aattgacggg ggcccgcaca agcggtggag catgtggttt aattcgaagc tacgcgaaga 960 accttaccag gtcttgacat cttctgacag tctaagagat tagaggttcc cttcggggac 1020 agaatgacag gtggtgcatg gttgtcgtca gctcgtgtcg tgagatgttg ggttaagtcc 1080 cgcaacgagc gcaaccctta ttactagttg ccagcattaa gttgggcact ctagtgagac 1140 tgccggtgac aaaccggagg aaggtgggga cgacgtcaaa tcatcatgcc ccttatgacc 1200 tgggctacac acgtgctaca atggatggta caacgagtcg cgagaccgcg aggttaagct 1260 aatctcttaa aaccattctc agttcggact gtaggctgca actcgcctac acgaagtcgg 1320 aatcgctagt aatcgcggat cagcatgccg cggtgaatac gttcccgggc cttgtacaca 1380 ccgcccgtca caccatgaga gtttgtaaca cccaaagccg gtggggtaac cttttaggag 1440 ctagccgtct aaggtgggac agatgattag gg 1472  

Claims (8)

It is isolated from kimchi, has acid producing ability, has lactic fermentation ability of onion juice, onion juice can be fermented to produce malonic acid and lactic acid, sugar metabolism ability against rhamnose, melibiose and sucrose Pediococcus pentosaceus strain with accession number KFCC 11439P pentosaceus KFCC 11439P). The method of claim 1, The Pediococcus pentosaceus strain is a Pediococcus pentosaceus strain having a sugar metabolism against Rhamnose, Melibiose, Sucrose, Raffinose, Amigdalin, N-acetyl glucosamine and ribose. pentosaceus KFCC 11439P). Preparing an onion fermentation broth; A method of producing an onion fermentation drink comprising the step of inoculating the strain of claim 1 into the onion fermentation broth and fermenting the onion fermentation broth to which the strain is inoculated. The method of claim 3, The step of preparing the onion fermentation target solution is a method of producing an onion fermentation drink comprising the process of producing an onion juice solution by the juice of the onion and the onion fermentation solution to heat treatment the onion juice. The method of claim 3, The step of inoculating the strain is performed by adding the strain to the onion fermentation broth to the concentration of 7.5 x 10 ⁶ to 1.5 x 10 ⁷ CFU / mL based on the volume of the onion fermentation broth. Process for preparing phosphorus onion fermented beverage. The method of claim 3, Fermenting the onion fermentation target solution inoculated with the strain is a method for producing an onion fermented beverage to be carried out at 33 to 42 ℃. The method of claim 3, Apple juice and citric acid is added to the onion fermentation broth, further comprising the step of adding and mixing at least one selected from the group consisting of fructose, beta-cyclodextrin, oligosaccharides and apple flavor and mixing method. The method of claim 7, wherein The content ratio of the components is 25 to 31 weight ratio of onion fermentation broth, 25 to 31 weight ratio of apple juice, 1.8 to 4 weight ratio of fructose, 1.35 to 2 weight ratio of beta-cyclodextrin, 0.8 to 1.0 weight ratio of oligosaccharide, 0.1 to apple flavor based on the weight of each component A method for producing an onion fermented beverage in a 0.3 weight ratio and citric acid 0.08 to 0.12 weight ratio.

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