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11.发明公开
公开(公告)号：KR1020160111621A
公开(公告)日：2016-09-27
申请号：KR1020150036471
申请日：2015-03-17
Applicant: 강원대학교산학협력단
CPC classification number: C12N1/14 , C12G3/02 , C12N9/242 , C12N9/2428 , C12Y302/01001 , C12Y302/01003
Abstract: 본발명은알파-아밀라아제(α-amylase)와글루코아밀라아제 (glucoamylase)의효소활성이둘 다매우우수한신규의아스퍼질러스오리재 (Aspergillus oryzae) MBF378 (KACC93223P) 균주에관한것으로, 본발명의아스퍼질러스오리재MBF 378 균주는전분분해활성에관여하는알파-아밀레이스및 글루코아밀레이스효소활성이우수하여, 전분으로부터다양한종류의전분당을효율적으로생산할수 있다. 또한, 본발명균주에의할경우, 액화공정및 당화공정이동시에수행될수 있기때문에, 전분으로부터술을만들경우당화과정에필요한공정및 시간을축소할수 있어술 제조에소요되는경비및 기간을획기적으로줄일수 있는장점이있다.
Abstract translation: 本发明涉及一种具有非常优异的淀粉酶和葡糖淀粉酶酶活性的米曲霉米曲霉MBF378（KACC93223P）菌株。 本发明的米曲霉MBF378（KACC93223P）菌株具有优良的淀粉分解活性的α-淀粉酶和葡糖淀粉酶的酶活性，因此可以从淀粉中有效地制备各种淀粉糖。 此外，当使用本发明的菌株时，可以同时进行液化和糖化。 因此，当由淀粉生产葡萄酒时，可以减少糖化所需的工艺和时间，因此可以显着降低生产葡萄酒所消耗的成本和时间。
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12.发明公开
公开(公告)号：KR1020160084947A
公开(公告)日：2016-07-15
申请号：KR1020150001356
申请日：2015-01-06
Applicant: 강원대학교산학협력단
CPC classification number: C12N1/20 , A23B4/22 , A23B5/16 , A23B7/105 , A23B7/155 , A23B9/28 , A23L3/3571 , A23L19/20 , A23Y2260/35
Abstract: 본발명은김치로부터분리된, 저온및 염내성이있는류코노스톡메센테로이데스()KNU-2 균주(기탁번호 KCTC18342P), 상기균주또는이의배양액을스타터(starter) 균주로이용하여김치를제조하는방법, 상기방법에의해제조된김치, 상기균주또는이의배양액을유효성분으로함유하는김치제조용미생물제제, 상기균주를탄소원으로프럭토스(fructose) 및염으로 0.5~2.5%(w/v) NaCl이첨가된배지에서배양하는것을특징으로하는류코노스톡메센테로이데스 KNU-2 균주의배양방법, 상기균주또는이의배양액을스타터균주로이용하여발효식품을제조하는방법및 상기방법에의해제조된발효식품에관한것이다.
Abstract translation: 本发明涉及从泡菜中分离并具有低温耐盐性的肠系膜菌肠炎菌KNU-2株（捐赠号：KCTC18342P） 通过使用菌株或其培养基作为起始菌株来生产泡菜的方法; 通过该方法生产泡菜; 用于生产泡菜的微生物制剂，其中所述微生物制剂含有所述菌株或其培养基作为活性成分; 用于培养肠系膜菌肠炎链球菌KNU-2菌株的方法，其中将菌株在其中加入果糖作为碳源的培养基和加入其中的0.5-2.5％（w / v）NaCl作为盐培养; 通过使用菌株或其培养基作为起始菌株来生产发酵食品的方法; 和通过该方法生产的发酵食品。 根据本发明的肠道明串珠菌KNU-2菌株不仅可用于泡菜，而且可用于生产低温发酵食品。
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公开(公告)号：KR1020130048417A
公开(公告)日：2013-05-10
申请号：KR1020110113257
申请日：2011-11-02
Applicant: 강원대학교산학협력단
IPC: A23L3/3472 , A01N61/00
CPC classification number: A23L3/3472 , A01N61/00 , A23L33/105
Abstract: PURPOSE: A food preservative is provided to facilitate a use as a food preservative by effectively hindering the growth of meat processing food rancid microorganism. CONSTITUTION: A food preservative comprises an agrimony extract as an active ingredient. The agrimony extract uses agrimony as a pumping material, and the agrimony extract is extracted using water having an alkaline acidity and an ethanol aqueous solution as an extraction solvent. The alkaline acidity has a pH of 10-12. Food is a meat processed food. A composition for suppressing the growth of Weissella viridescens includes an agrimony extract as an active ingredient. A composition for suppressing the growth of Leuconostoc carnosum includes an agrimony extract as an active ingredient. [Reference numerals] (AA) Control group; (BB) Water; (CC) 50% ethanol; (DD) Water + ultrasound wave; (EE) 50% ethanol + ultrasound wave
Abstract translation: 目的：提供食品防腐剂，有效阻碍肉类加工食品腐败微生物生长，促进食品防腐剂的使用。 构成：食品防腐剂包括作为有效成分的龙舌兰提取物。 龙舌兰提取物使用龙涎香作为泵送材料，并且使用具有碱性酸度的水和乙醇水溶液作为提取溶剂提取香椿提取物。 碱性酸度的pH值为10-12。 食物是肉类加工食品。 用于抑制薇素氏菌（Weissella viridescens）生长的组合物包括作为有效成分的龙舌兰提取物。 用于抑制明目面肠粘膜生长的组合物包括作为活性成分的龙舌兰提取物。 （附图标记）（AA）对照组; （BB）水; （CC）50％的乙醇; （DD）水+超声波; （EE）50％乙醇+超声波
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公开(公告)号：KR101151429B1
公开(公告)日：2012-06-01
申请号：KR1020100012986
申请日：2010-02-11
Applicant: 강원대학교산학협력단
Abstract: 본발명은 NADPH를보효소로필요로하는효소반응이최종대사산물의합성경로상에단수또는복수로구비된대사산물의생산방법에있어서, 사카로마이세스세레비지애() 유래의유전자 (미토콘드리아에존재하는 NADH 키나제(kinase) 단백질을암호화하는유전자)로형질전환된대장균을이용하는것을특징으로하는데, 세포내에상대적으로높은농도로존재하는 NADH를 NADPH로직접전환함으로써대조군보다 NADPH를충분히공급할수 있으므로, 생합성과정에 NADPH를필요로하는대사산물의생산량을향상시킬수 있는효과가발휘된다.
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公开(公告)号：KR100924588B1
公开(公告)日：2009-10-30
申请号：KR1020080067720
申请日：2008-07-11
Applicant: 강원대학교산학협력단 , 간동농업협동조합
Abstract: PURPOSE: A manufacturing method of steamed bread contents containing the sweet amber is provided, which can get visually excellent sweet amber steamed bread by maintaining color of the sweet amber. CONSTITUTION: A manufacturing method of steamed bread contents containing the sweet amber is as follows. The sweet amber is steamed in the pressure of 0.1kgf/cm^2~2.0kgf/cm^2 for 5~120 minutes after removing non-edible part from the sweet amber. The sweet amber powder is obtained by pulverizing the sweet amber after quickly cooling the steamed sweet amber at 3~35deg.C for 3~120minutes. The obtained sweet amber powder 80~96.9 weight%, glutinous rice flour 1~15 weight%, sugar 2~13 weight%, and salt 0.1~2 weight% are mixed and heated.
Abstract translation: 目的：提供含有甜琥珀的馒头含量的制造方法，通过保持甜琥珀的颜色，可以获得视觉上优异的甜琥珀馒头。 构成：含有甜琥珀的馒头内容物的制造方法如下。 从甜蜜的琥珀中除去不可食用的部分后，甜蜜的琥珀在0.1kgf / cm ^ 2〜2.0kgf / cm ^ 2的压力下蒸5〜120分钟。 通过在3〜35℃下快速冷却蒸的甜琥珀3〜120分钟后，将琥珀色粉末粉碎，得到甜琥珀粉末。 得到的甜琥珀粉80〜96.9重量％，糯米粉1〜15重量％，糖2〜13重量％，盐0.1〜2重量％混合加热。
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Patent Agency Ranking
公开(公告)号：KR100910923B1
公开(公告)日：2009-08-05
申请号：KR1020080067721
申请日：2008-07-11
Applicant: 강원대학교산학협력단 , 영농조합법인 꽃빛향
Abstract: A method for preparing walnut cookies with a filling material using lotus leaf powder is provided to eliminate the green smell and fishy smell of lotus leaves and to improve mouth feel with good color. A method for preparing walnut cookies with a filling material using lotus leaf powder comprises the following steps of: washing lotus leaves and roasting for 5-25 minutes; cooling off the lotus leaves to 20~80‹C and rolling them; roasting the rolled lotus leaves at 80~150‹C for 5-25 minutes; pulverizing the leaves to a size of 400~1000 mesh at -30~-20‹C; adding 0.5-1wt% of lotus leaves to sweet red bean paste and mixing them to prepare a red bean filling material; and putting 60-65wt% of dough in a mold and placing 35-40wt% of the red bean filling material on it and baking them. The dough is composed of 45.5-61.5wt% of premix, 10.5-19.5wt% of whole egg, 8-14wt% of the white of an egg, 6.5-12wt% of milk, 1.5-2.7wt% of butter, 0.8-1.6wt% of cooking oil, 4.6-8.6wt% of water, 0.2-0.4wt% of emulsifier and 0.7-1.3wt% of margarine. The premix consists of 40-60wt% of flour, 30-44wt% of saccharides, 0.5-0.9wt% of baking powder, 1-2wt% of sodium bicarbonate, 0.2-0.4wt% of vanillin flavor, 0.3-0.7wt% of refined salt and 7-13wt% of skim milk powder.
Abstract translation: 提供了使用荷叶粉制备含有填充材料的核桃饼干的方法，以消除莲花的绿色气味和腥味，并改善口感，色泽好。 使用莲粉制备含有填充材料的核桃饼干的方法包括以下步骤：洗涤荷叶并烘烤5-25分钟; 将莲叶冷却至20〜80℃，然后滚动; 在80〜150℃下烘烤滚石莲5-25分钟; 在-30〜-20℃下将叶子粉碎至400〜1000目的大小; 加入0.5-1重量％的莲子叶到甜红豆浆中混合制备红豆馅料; 将60-65wt％的面团放在模具中，并将35-40wt％的红豆填充材料放在其上并烘烤。 面团由45.5-61.5重量％的预混料，10.5-5.5重量％的全蛋，8-14重量％的白色蛋，6.5-12重量％的牛奶，1.5-2.7重量％的黄油， 食用油1.6重量％，水4.6-6.6重量％，乳化剂0.2-0.4重量％，人造黄油0.7-1.3重量％。 预混料由40-60重量％的面粉，30-44重量％的糖类，0.5-0.9重量％的烘焙粉，1-2重量％的碳酸氢钠，0.2-0.4重量％的香草醛，0.3-0.7重量％ 精制盐和脱脂奶粉7-13重量％。
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18.发明授权바실러스 아밀로리쿼파시엔스 KNU-1 (KCTC18343P) 균주 또는 이의 배양액을 포함하는 생육저해제 有权生长抑制剂BACILLUS AMYLOLIQUEFACIENS KNU-1（KCTC18343P）或其培养基
公开(公告)号：KR101649476B1
公开(公告)日：2016-08-19
申请号：KR1020150033361
申请日：2015-03-10
Applicant: 강원대학교산학협력단
IPC: C12N1/20 , A23K10/18 , A23L3/3463 , C05G3/00 , C12R1/07
CPC classification number: C12N1/20 , A23K10/18 , A23L3/3463 , A23V2002/00 , C05G3/00
Abstract: 본발명은바실러스아밀로리쿼파시엔스() KNU-1 (KCTC18343P) 균주및 이의배양액을포함하는유해균생육저해제에관한것으로,식품, 사료, 비료등에첨가되어유해균의생육을억제하는용도로사용될수 있다.
Abstract translation: 本发明涉及有害细菌的生长抑制剂，其包含解淀粉芽孢杆菌KNU-1（KCTC18343P）菌株及其培养基。 生长抑制剂可用于通过添加到食品，饲料和肥料中来抑制有害细菌的生长。
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公开(公告)号：KR101362302B1
公开(公告)日：2014-02-13
申请号：KR1020120117276
申请日：2012-10-22
Applicant: 강원대학교산학협력단
CPC classification number: Y02E50/17 , C12P7/06 , C12N1/16 , C12N2523/00
Abstract: The present invention relates to a method for producing ethanol using Saccharomyces cerevisiae nk28, and when using Saccharomyces cerevisiae nk28 (KACC 93117P), ethanol can be produced at a high concentration and a high yield.
Abstract translation: 本发明涉及使用酿酒酵母nk28生产乙醇的方法，并且当使用酿酒酵母nk28（KACC 93117P）时，可以以高浓度和高收率生产乙醇。
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公开(公告)号：KR1020090058077A
公开(公告)日：2009-06-09
申请号：KR1020070124701
申请日：2007-12-04
Applicant: 충북대학교 산학협력단 , 강원대학교산학협력단
CPC classification number: C12Q1/6816 , C12Q1/6844 , C12Q1/6876 , G06F19/14 , C12Q2563/185
Abstract: A method for marking bio-information in a chromosome inserting the information of a living body into chromosomal DNA is provided to prevent the loss of artificial information probe. A method for marking bio-information in a chromosome comprises: a step of encoding the specific information of living body with DNA sequence or RNA sequence; a step of inserting the specific information into chromosome DNA of living body. A gene transfer system is transposon system. The specific information is encoded with each individual DNA sequence or RNA sequence.
Abstract translation: 提供了将生物体信息插入染色体DNA的染色体中标记生物信息的方法，以防止人为信息探针的损失。 一种用于标记染色体中的生物信息的方法包括：用DNA序列或RNA序列编码活体特异性信息的步骤; 将具体信息插入生物体的染色体DNA的步骤。 基因转移系统是转座子系统。 具体信息用每个单独的DNA序列或RNA序列编码。
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