http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090034598-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c16d2144a81bfa32a665dca1e93c3d37 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12M1-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12M35-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12M1-42 |
| filingDate | 2007-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d63577dd416adcafb0b4c233bf3ffbb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_455f3806f26599c96721e7272c3b65a3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_009f25e090c577c0b25fb0e96120c4fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee96ca263c7c50fb04a5d36bc0d9473f |
| publicationDate | 2009-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090034598-A |
| titleOfInvention | Method and apparatus for promoting lactic acid bacteria growth using electric field |
| abstract | The method and apparatus for promoting lactic acid bacteria growth according to the present invention is a method and apparatus for applying an electric field to lactic acid bacteria using a frequency band electric field of 1 kHz to 1 MHz, which is applied to all lactic acid bacteria used in homes or industries to promote growth more than several times. In addition to increasing the number of lactic acid bacteria, it is possible to increase the production of all metabolites (eg, lactic acid, carbon dioxide, other acids) produced by lactic acid bacteria. The present invention increases the production of lactic acid bacteria itself or other lactic acid bacteria metabolites to activate the beneficial fermentation of processed foods such as fermented milk, lactic acid bacteria beverages, miso, pickles (kimchi, pickles, etc.). In addition, by lowering the pH of the food to suppress the growth of harmful microorganisms or by using a carbon dioxide generated as a metabolite by-products to form a low / anaerobic environment, the effect of improving the flavor of food and prolong the storage period. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016129846-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11596159-B2 |
| priorityDate | 2007-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.