Strain Selection
Set evaluation items and criteria for each
type of microorganism and make a database(DB) with them.
type of microorganism and make a database(DB) with them.
- Example 1) BacillusBC toxin production, enzyme activity, glutamate production potential, BA production and decomposition, r-PGA production potential, cheonggukjang demonstration, antibacterial activity, B-glucosidase production potential, acid resistance, bile resistance, phytohormone production potential, vitamine K production potential, glutamine production potential, Bacteriocin production potential
- Example 2) LactobacillusAntibacterial activity, enzyme activity, B-glucosidase activity, lactic acid production potential, acid resistance, bile resistance, intestinal adhesion potential, antioxidant activity, antidiabetic activity, BA production and decomposition potential, etc.
- Example 3) MoldEnzyme activity, mycotoxin, BA production and decomposition potential, flavor, antibiotic production, antidiabetic activity, antihyperlipidemic activity, antithrombotic activity, etc.
- Example 4) YeastAlcohol production potential, alcohol resistance, sugar resistance, sulfurous acid resistance, toxins, flavor library, B-glucosidase activity, carbon dioxide production potential, etc.
- Example 5) AcetobacterAcetic acid production potential, pathogenicity, alcohol resistance, sulfurous acid resistance, antioxidant, antidiabetic activity, etc.
Isolation source (naturally fermented foods)
Selection of effective strains for food ingredient
- Bacillussoybean(protein) fermentation, rice(starch) fermentation, coffee fermentation, herb(sanyacho) fermentation, supplementary feed (starter), Meju (starter), traditional soybean paste (starter), probiotics
- LactobacillusKimchi fermentation, fruit(vegetable) fermentation, rice(starch) fermentation, processed meat fermentation, herb(sanyacho) fermentation, supplementary feed (starter), probiotics, dairy product fermentation
- Moldbeer fermentation, rice wine fermentation, makgeolli fermentation, wine fermentation, supplementary feed starter, nuruk manufacturing, flavor improvement, bread fermentation
- Yeastnuruk, meju, processed meat fermentation, processed dairy products fermentation
- Acetobacterfermented vinegar, vinegar starter, seasoning material
