http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100519005-B1
Outgoing Links
Predicate | Object |
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classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
filingDate | 2002-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2005-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2005-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-100519005-B1 |
titleOfInvention | Lactobacillus fermentation product to improve immunity function and its preparing method |
abstract | The present invention relates to a liquid lactobacillus fermentation product and a method for preparing the same, which contain the sulfur and the extract of sulfur in the immune system. In particular, the turmeric contains various types of sugars such as glucose 9%, stakiose 32%, mannitol 1%, reducing sugar 13% and oligosaccharides. This is a wide material. One of the present invention is a step of fermenting by adding a 5-150% (w / w) in the weight ratio of the raw material after inoculation of the mother-state powder at the time of lactic acid bacteria fermentation of the turmeric powder pulverized in about 20-45 mesh The second is pulverized turmeric and extracted for 4 hours at 55 ℃ with ethanol and concentrated under reduced pressure with 80birx under fermentation by lactic acid bacteria fermentation by adding 5-15% (v / w) by volume ratio of raw material after inoculation with mother stater. The fermentation process, which is different from the existing fermentation process, developed lactic acid bacterium fermentation products with enhanced functions of immuno-promoting physiological activity and preference. |
priorityDate | 2002-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.