http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102229553-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f992abfde71d27c482537ab9ce0bca81 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R1-225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2019-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ebaa8e3de450de521879ce9cc985d1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4f817a95d9cca42c9dcea4fa3c2fbbb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58cc102f8934ccff903f5776c9e2f7e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62e3a35b418df071df2ce83339f7bc20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16373e088954572f0bb13b4ec5ae45c6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85e6bcf7c80c4551cc47358027196261 |
| publicationDate | 2021-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102229553-B1 |
| titleOfInvention | A Novel Lactobacillus paracasei ML7 and methods for preparing kimch using the same |
| abstract | The present invention relates to a method for preparing kimchi using a novel Lactobacillus paracasei ML7 strain or a culture solution thereof. The present invention provides Lactobacillus paracasei (Lactobacillus pracasei) ML7 strain [accession number: KCCM12594P] having excellent antioxidant activity, anticancer activity and antibacterial activity as well as excellent acid resistance, salt resistance and bile resistance and uses thereof. In addition, the Lactobacillus paracasei ML7 strain of the present invention has excellent acid resistance, proliferates as a dominant species during the fermentation and maturation period of kimchi, has excellent salt resistance and bile resistance, and is crispy because the tissue softening of kimchi hardly proceeds during the fermentation period. Kimchi with excellent flavor can be produced. The Lactobacillus paracasei ML7 strain according to the present invention can be variously used in the manufacture of intestinal agents, probiotics, food additives, and fermented products, and can be particularly useful as a starter for fermenting kimchi. In addition, green tea kimchi prepared using green tea and Lactobacillus paracasei ML7 strain according to the method of the present invention can satisfy palatability while maximizing the functionality of green tea. |
| priorityDate | 2019-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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