http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101166045-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B66B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B66B7-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B66B9-187 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2010-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101166045-B1 |
| titleOfInvention | Lactic Acid Bacteria Fermented Vinegar Drink Using Prickly Ogalpi or Ogalpi and Its Manufacturing Method |
| abstract | In order to prevent various diseases associated with oxidative stress, lactic acid bacterium fermented vinegar beverages using thorn oggalpi or ogalpi excellent in antioxidant activity, which help to balance oxidizing agent / antioxidant, and a method of manufacturing the same are provided. The method of producing lactic acid bacteria fermented vinegar beverage using the thorn ogalpi or ogalpi, mixed with the wild fruit of the oakpigol or the fruit of the ogalpi and the brown sugar in the culture tank, while maintaining the aerobic state of the cultivation tank in a constant temperature room Extracting the sugar extract, diluting the sugar extract with distilled water to make a dilution solution, and inoculating the diluent with a lactic acid bacteria starter cultured in a de Man Rogosa Sharpe (MRS) medium to ferment for 24 to 48 hours at 33 to 37 ° C. It comprises the step of. |
| priorityDate | 2010-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 113.