DEBARYOMYCES HANSENII SMFM201812-3 AND SMFM201905-5 STRAIN FOR TENDERIZING MEAT AND IMPROVING FLAVOR OF MEAT, AND METHOD FOR TENDERIZING MEAT AND IMPROVING FLAVOR OF MEAT USING SAME - UNIV SOOKMYUNG WOMENS IND ACAD COOP FOUND

Title:

DEBARYOMYCES HANSENII SMFM201812-3 AND SMFM201905-5 STRAIN FOR TENDERIZING MEAT AND IMPROVING FLAVOR OF MEAT, AND METHOD FOR TENDERIZING MEAT AND IMPROVING FLAVOR OF MEAT USING SAME

Document Type and Number:

WIPO Patent Application WO/2022/145600

Kind Code:

A1

Abstract:

The present invention relates to: Debaryomyces hansenii SMFM201812-3 strain having meat tenderizing and flavor-improving functions; Debaryomyces hansenii SMFM201905-5 strain; a meat tenderizing and flavor-improving composition and a meat aging composition comprising the strains or a combination thereof; and a meat tenderizing and flavor-improving method using the strains or a combination thereof. It has been confirmed that, when the Debaryomyces hansenii SMFM201812-3 strain or the Debaryomyces hansenii SMFM201905-5 strain according to the present invention is used for aging meat, the free amino acid and fatty acid contents in the aged meat increased and the shear force is reduced. Therefore, the Debaryomyces hansenii SMFM201812-3 strain and the Debaryomyces hansenii SMFM201905-5 strain which have been confirmed to have meat tenderizing and flavor-improving functions can be used for aging meat. Further, according to the meat tenderizing and flavor-improving method of the present invention, the strains can be used for aging meat to not only enhance the tenderness of the meat but also to prepare meat with excellent taste and flavor.

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Inventors:

YOON YOHAN (KR)
OH HYEMIN (KR)
YOO YOONJEONG (KR)

Application Number:

PCT/KR2021/007806

Publication Date:

July 07, 2022

Filing Date:

June 22, 2021

Export Citation:

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Assignee:

UNIV SOOKMYUNG WOMENS IND ACAD COOP FOUND (KR)

International Classes:

A23L13/40; C12N1/16; A23L13/70; C12R1/645

Foreign References:

KR20190119360A	2019-10-22
KR20200101573A	2020-08-28
JPH10179089A	1998-07-07

Other References:

"Ph.D. Thesis", 1 August 2018, SEOUL NATIONAL UNIVERSITY GRADUATE SCHOOL, Korea, article LEE HYUN-JEONG: "Factors affecting flavor of dry-aged beef and mechanism for the flavor development", pages: 1 - 143, XP055948802
"Master's thesis", 1 February 2018, SOOKMYUNG WOMEN'S UNIVERSITY GRADUATE SCHOOL, DEPARTMENT OF FOOD AND NUTRITION, Korea, article LEE JI-YOUNG: "Development of low-grade beef dry aging method using microbial resources", pages: 1 - 135, XP055948803

Attorney, Agent or Firm:

YOON & YANG (IP) LLC (KR)

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