http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110091940-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67fd10196bedbd321a6131262374794e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N2523-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-00 |
| filingDate | 2010-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2fbc2616598a5c25b83556a8958141d0 |
| publicationDate | 2011-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110091940-A |
| titleOfInvention | Useful microorganism culture method and food using same |
| abstract | The present invention relates to a method for culturing useful microorganisms including lactic acid bacteria, yeast bacteria, naphtha bacteria, acetic acid bacteria and photosynthetic bacteria extracted from traditional foods and foods using the same. More specifically, the culturing method of the useful microorganism of the present invention, the yeast, lactic acid bacteria, naphtha bacteria, acetic acid bacteria, photosynthetic bacteria and the like from kimchi, soy sauce, red pepper paste, doenjang, cheonggukjang, salted fish and the like, and the food source is sugar or molasses By culturing each of the bacteria separately, and then using the bacteria to produce the bacteria of the conjugate. The useful microorganism culturing method of the present invention is a technique for combining and combining lactic acid bacteria, yeast bacteria, naphtha bacteria, acetic acid bacteria and photosynthetic bacteria extracted from our traditional fermented food kimchi, red pepper paste, soy sauce, cheongukjang, miso, salted fish and the like. In particular, by culturing in the state of not supplying additional food sources without supplying the medium, the bacteria start to mutually bind to each other, and when the different types of bacteria bind to each other, the activity rate and survival rate are increased. The useful microorganisms cultivated by the present invention is a combination of different microorganisms as a combination of bacteria to exert a strong force and these microorganisms are useful microorganisms composed of a complex, the survival rate and activity rate is high, fermented herbs and fermented foods, fermented cosmetics, etc. It can be useful to make. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102468885-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101306955-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101305259-B1 |
| priorityDate | 2010-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.