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filingDate 2011-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65231dd8339f3fdf602b9f0998a4af8c
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publicationDate 2012-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20120098344-A
titleOfInvention Rice cake containing kimchi lactic acid bacteria and its manufacturing method
abstract The present invention is a kimchi lactic acid bacterium Visella Corensis ( Weissella Koreensis ) or Weissella kimchii ( Weissella kimchii ) relates to a method for producing a rice food with improved shelf life comprising the step of inoculating rice flour. Fermented rice cake prepared using the kimchi lactic acid bacteria W. kimchii and W. koreensis according to the present invention has the effect of inhibiting the production of mold involved in the decay of the rice cake and maintaining the hardness to improve the shelf life of the rice cake.
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