公开(公告)号：KR102124650B1

公开(公告)日：2020-06-23

申请号：KR1020180140474

申请日：2018-11-15

Applicant: 대한민국(농촌진흥청장)

Inventor： 강천식 ,  정영근 ,  최창현 ,  윤영미 ,  김양길 ,  김경호 ,  박종호 ,  박태일 ,  손재한 ,  강혜정 ,  이설희 ,  조미선 ,  이점호

IPC: A23G3/42 ,  A23G3/48 ,  A23G3/34

公开(公告)号：KR1020110120664A

公开(公告)日：2011-11-04

申请号：KR1020100040174

申请日：2010-04-29

Applicant: 대한민국(농촌진흥청장)

Inventor： 최혜선 ,  구본성 ,  백성열 ,  박혜영 ,  강혜정 ,  김은미 ,  한귀정 ,  원항연 ,  유선미 ,  김진숙

IPC: A23L11/20 ,  C12N1/20

CPC classification number: A23L7/104 ,  A23L23/00 ,  C12N1/20

Abstract: PURPOSE: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce, and a producing method fermented food using thereof are provided to offer the thrombolytic activity of the oligotrophic bacillus subtilis strains to users. CONSTITUTION: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce has fermenting enzyme production capacity, antibacterial activity for food poisoning bacteria and Escherichia coli, and thrombolytic capacity. A fermenting enzyme produced from the oligotrophic bacillus subtilis HJ 18-4 strain is cellulase, amylase, protease, lipase, or xylanase. Food poisoning bacteria are candida, listeria, salmonella, staphylococcus, or bacillus cereus.

Abstract translation: 目的：提供从荞麦快速发酵酱油获得的营养不良的枯草芽孢杆菌HJ18-4菌株，以及使用其发酵食品的生产方法，以向使用者提供寡营养型枯草芽孢杆菌菌株的溶血活性。 构成：从荞麦快速发酵酱油获得的营养不良的枯草芽孢杆菌HJ18-4菌株具有发酵酶生产能力，食物中毒细菌和大肠杆菌的抗菌活性和溶栓能力。 从营养不良的枯草芽孢杆菌HJ18-4菌株产生的发酵酶是纤维素酶，淀粉酶，蛋白酶，脂肪酶或木聚糖酶。 食物中毒细菌是念珠菌，李斯特菌，沙门氏菌，葡萄球菌或蜡状芽孢杆菌。

公开(公告)号：KR101156161B1

公开(公告)日：2012-06-27

申请号：KR1020100040174

申请日：2010-04-29

Applicant: 대한민국(농촌진흥청장)

Inventor： 최혜선 ,  구본성 ,  백성열 ,  박혜영 ,  강혜정 ,  김은미 ,  한귀정 ,  원항연 ,  유선미 ,  김진숙

IPC: A23L11/20 ,  C12N1/20

Abstract: PURPOSE: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce, and a producing method fermented food using thereof are provided to offer the thrombolytic activity of the oligotrophic bacillus subtilis strains to users. CONSTITUTION: An oligotrophic bacillus subtilis HJ 18-4 strain obtained from buckwheat rapidly fermented soy sauce has fermenting enzyme production capacity, antibacterial activity for food poisoning bacteria and Escherichia coli, and thrombolytic capacity. A fermenting enzyme produced from the oligotrophic bacillus subtilis HJ 18-4 strain is cellulase, amylase, protease, lipase, or xylanase. Food poisoning bacteria are candida, listeria, salmonella, staphylococcus, or bacillus cereus.