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filingDate 2019-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2021-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20210049336-A
titleOfInvention Manufacturing method of enzyme chip for removing odor by using swollen rice husk
abstract In the present invention, after adjusting the moisture content of the expanded rice husks pulverized by blowing hot air at 150-200°C to about 60-65%, the phytase-degrading enzyme (phytase) to the powdered rice husks ), photosynthetic bacteria (Rhodospirillum .spp), THIOBACILLUS SP., and ALCALIGENES SP. are inoculated and aged for 3 to 4 days and then fermented for 7 to 10 days. It is an invention related to a method of manufacturing a chip.
priorityDate 2019-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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