http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010037830-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2742ccc70abb4a3d104bbe154a5ef413 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate | 1999-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a672e31982381637d6f57f4d032d035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9b1ae3fbddb6438a2f9b754c5bac060 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e23aed60517df8e69cbb6997b820adbd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_493bf3831ac7eba0261963087b637728 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73176c96b8c03cd594648e58dde72fbf |
| publicationDate | 2001-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010037830-A |
| titleOfInvention | Bifidobacterium and Manufacturing method of fermented products using rice, apple pomace and immunologically active Bifidobacterium |
| abstract | The present invention relates to a method for producing a fermentation product using a bifidobacteria, which has a amylase activity suitable for rice fermentation, and an immune enhancing ability in the human intestine, and a bifidus bacterium, which is a screening strain. Bifidobacterium spp. Obtained by culturing Bifidobacterium bacteria from starch-added solid medium were isolated from the strains with high amylase activity, and the isolated Bifidobacterium bacteria with high amylase activity were obtained by liquid culture. Selected strains with high amylase activity in the strain, immuno-improving ability, fermented with the strains with immuno-enhancing ability by adding 0.5% isolated soy protein and 10% apple gourd to 1% of saccharified rice Manufacture the product. thereforen n n Not only is the fermentation time shortened, there is an advantage to obtain a fermentation product having amylase activity and immune enhancing function by the strain used during fermentation. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160133996-A |
| priorityDate | 1999-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.