http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120129722-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-07 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-07 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2011-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120129722-A |
| titleOfInvention | Bacillus subtilis isolated from soy sauce and tofu prepared using the same |
| abstract | The present invention is isolated from the liver, salt-resistant, protease and starch activity Bacillus Berechensis SS360-1 ( Bacillus velezensis SS360-1) strain, the strain, the culture of the strain, the starter for fermentation fermentation comprising at least one selected from the group consisting of the concentrate of the culture and the dried product of the culture as an active ingredient, comprising the strain It relates to a seed composition for fermented food. In addition, the present invention relates to a fermented food, characterized in that prepared by adding the starter for fermentation or the seed composition for fermented food. The strain of the present invention is a strain of the genus Bacillus, which is mainly found in Korea's traditional Jangjang, has excellent flame resistance, excellent proteolytic activity and starch degrading activity, and 3-methyl-, which is a fragrance component that can give sweet and sweet fragrance to the fungus. Since it has the ability to produce butanal (3-methyl-butanal) and 2-heptanone (2-heptanone), it has been a problem that has caused the rejection of infants and adolescents and foreigners due to off-flavor and sour smell. By improving the texture of the jang, it is possible to improve the quality of the traditional jang, and because of the use of the strain can produce a large amount of good and even quality of the jang to be very effective industrially. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022030662-A1 |
| priorityDate | 2011-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 98.