http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101616187-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-218 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-25 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 |
| filingDate | 2014-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101616187-B1 |
| titleOfInvention | Method for manufacturing fermented beverage with Schisandra chinensis using GABA producing Lactobacillus |
| abstract | The present invention relates to a process for producing fermented Omija beverage using lactic acid bacteria producing gamma-aminobutyric acid (GABA). More particularly, the present invention relates to a method for producing fermented Omija beverage using Lactobacillus plantarum plantarum ) EJ2014 (KCCM11545P). The present invention relates to a method for producing fermented Omija beverage containing high-concentration GABA. The present invention provides a method for producing GABA-enhanced Omija lactic acid fermentation product using Omiza fruit and GABA-producing lactic acid bacteria. The fermentation of GABA-enhanced Schizandra chinensis by lactic acid fermentation in a short period of time is considered to be an excellent fermentation product in terms of economic, nutritional and functional properties. This fermentation technology is considered as a fermentation method that can improve the manufacturing method of enzyme food by conventional sugar - picking. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220010805-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220133520-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102578454-B1 |
| priorityDate | 2014-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.