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    멸치젓갈에서 분리한 혈전 용해능 및 면역 활성이 높은Ｂａｃｉｌｌｕｓ 균 및 이를 함유한 젓갈
    14.
    发明授权
    멸치젓갈에서 분리한 혈전 용해능 및 면역 활성이 높은Ｂａｃｉｌｌｕｓ 균 및 이를 함유한 젓갈 失效
    BACILLUS SP。，从MEOLCHI JEOT分离，具有纤维蛋白溶解性，免疫活性和含有其的JEOT-KAL产品

    公开(公告)号：KR100837857B1

    公开(公告)日：2008-06-13

    申请号：KR1020060127971

    申请日：2006-12-14

    Applicant: 한국식품연구원

    Inventor： 차성관 ,  최신양 ,  박선정

    IPC: C12N1/20

    Abstract: A novel strain is provided to show fibrinolytic activity and immuno-stimulating activity, thereby being used in order to prepare salted(pickled) anchovies with excellent taste and functionality or other foods such as kimchi or processed foods with excellent functionality. A novel Bacillus licheniformis FA0407 isolated from salted(pickled) anchovies is deposited on Dec. 20, 2004 as a deposition no. KCTC 10752BP. A method for preparing salted anchovies comprises the steps of: (a) mixing 5-6 parts by weight of raw anchovy, 3-4 parts by weight of salt, 1-2 parts by weight of purified water and the Bacillus licheniformis FA0407; and (b) ripening the mixture at room temperature for at least 6 months.

    Abstract translation: 提供了一种新的菌株以显示纤维蛋白溶解活性和免疫刺激活性，由此用于制备具有优异味道和功能的盐渍（腌制）鲥鱼或其他食物如泡菜或具有优异功能的加工食品。 从盐渍（腌制）鲥鱼中分离出的新型地衣芽孢杆菌FA0407于2004年12月20日作为沉积物保藏。 KCTC 10752BP。 一种制备盐cho鱼的方法包括以下步骤：（a）混合5-6重量份生an鱼，3-4重量份盐，1-2份重纯化水和地衣芽孢杆菌FA0407; 和（b）在室温下将混合物熟化至少6个月。

    김치 젖산균의 속 동정 및 군집 수 측정 방법
    15.
    发明授权
    김치 젖산균의 속 동정 및 군집 수 측정 방법 有权
    基米酸乳酸菌基因水平选择和人口大小的确定方法

    公开(公告)号：KR100774540B1

    公开(公告)日：2007-11-08

    申请号：KR1020060116591

    申请日：2006-11-23

    Applicant: 한국식품연구원

    Inventor： 이명기 ,  구경형 ,  김영진 ,  박완수 ,  최신양 ,  차성관 ,  김동수

    IPC: C12Q1/68

    CPC classification number: C12Q1/686 ,  C12Q2537/143

    Abstract: A method for identifying lactic acid bacteria in kimchi in genus level and a method for determining the population size thereof are provided to analyze microbial flora in kimchi and migration of seed microorganism during fermentation, thereby producing kimchi having uniformed quality. The Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. are identified by performing PCR(polymerase chain reaction) for genome of a lactic acid bacterium isolated from kimchi by using a first primer set(SEQ ID NOs:1 and 2), a second primer set(SEQ ID NOs:3 and 4), a third primer set(SEQ ID NOs:5 and 6) and a fourth primer set(SEQ ID NOs:7 and 8), respectively. The each population size of Lactobacillus sp. or Weissella sp., Pediococcus sp. or Leuconostoc sp., Weissella sp. or Leuconostoc sp., and Leuconostoc sp. is determined by performing 15-25 cycles, 15-25 cycles, 15-35 cycles and 15-35 cycles PCR for genome of a lactic acid bacterium isolated from kimchi by using the first primer set(SEQ ID NOs:1 and 2), the second primer set(SEQ ID NOs:3 and 4), the third primer set(SEQ ID NOs:5 and 6) and the fourth primer set(SEQ ID NOs:7 and 8), respectively.

    Abstract translation: 本发明提供了一种用于鉴定属中泡菜的乳酸菌的方法和确定其种群大小的方法，用于分析泡菜中的微生物菌群和发酵过程中种子微生物的迁移，从而生产具有均匀品质的泡菜。 乳杆菌属 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2），第二引物组（SEQ ID NO：3和4）对从泡菜分离的乳酸菌的基因组进行PCR（聚合酶链式反应）来鉴定， 第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。 乳酸杆菌的每个种群大小 或Weissella sp。，Pediococcus sp。 或明串珠菌（Leaconostoc sp。），魏氏杆菌（Weissella sp。） 或明串珠菌属（Leaconostoc sp。）和明串珠菌属（Leaconostoc sp。） 通过使用第一引物组（SEQ ID NO：1和2）对从泡菜分离的乳酸菌的基因组进行15-25个循环，15-25个循环，15-35个循环和15-35个循环的PCR来确定， 第二引物组（SEQ ID NO：3和4），第三引物组（SEQ ID NO：5和6）和第四引物组（SEQ ID NO：7和8）。

    신규한 항균성물질(코프리진-I(KOFRIJIN-I)) 및 이를 생산하는 락토코커스 SP.BL1(Lactococcus SP.BL1)과 그의 제조방법
    17.
    发明授权
    신규한 항균성물질(코프리진-I(KOFRIJIN-I)) 및 이를 생산하는 락토코커스 SP.BL1(Lactococcus SP.BL1)과 그의 제조방법 失效
    LACTOCOCCUS SP。 BL1和新型细菌，新型细菌的加工

    公开(公告)号：KR1019960015891B1

    公开(公告)日：1996-11-23

    申请号：KR1019930010815

    申请日：1993-06-14

    Applicant: 한국식품연구원

    Inventor： 유진영 ,  정건섭 ,  최신양 ,  구영조

    IPC: C12N1/20

    Abstract: The novel bacteriocin which is a kind of antibiotics, termed KOFRIJIN-1, is prepared by culturing Lactococcus SP. BL1(KFCC-10790), warming the culture media up in a double boiler, cooling, centrifuging, removing a precipitation, removing a precipitation 2-3 times after adding a solvent in the supernatant, dissolving an active fraction of a final precipitation in HCl solution, freeze-drying, and homogenizing to obtain the final product. The KOFRIJIN-1 shows a strong antibiotic effect to gram positive microorganisms, and don't shows any harmful effect to eukaryotes. Its titer is 2.2=G105IU/g and a molecular weight is 5,600 dalton.

    Abstract translation: 通过培养乳酸球菌来制备作为一种抗生素的新型细菌素，称为KOFRIJIN-1。 BL1（KFCC-10790），在双层锅炉中升温培养基，冷却，离心，除去沉淀，在上清液中加入溶剂后除去沉淀2-3次，将最终沉淀的活性级分溶解在HCl 溶液，冷冻干燥和均化，得到最终产物。 KOFRIJIN-1对革兰氏阳性微生物具有强大的抗生素作用，对真核生物没有任何有害作用。 其滴定度为2.2 = G105IU / g，分子量为5600道尔顿。

    항 고혈압 기능성 식품
    19.
    发明公开
    항 고혈압 기능성 식품 失效
    抗高血压功能食品

    公开(公告)号：KR1019930019140A

    公开(公告)日：1993-10-18

    申请号：KR1019920004307

    申请日：1992-03-17

    Applicant: 한국식품연구원

    Inventor： 이남형 ,  한찬규 ,  성기승 ,  김홍만 ,  최신양

    IPC: A23L1/29

    Abstract: 본 원은 항 고혈압 기능성 식품 조성물에 관한 것이다.
    본 발명은 메밀, 감자등의 주조성 식품소재(50%)에 검은콩, 통들깨, 사과등의 보조식품소재(30%), 다시마뿌리, 톳, 인삼, 표고버섯, 영지버섯, 지렁이등의 생약보조식품소재(10%), 지방급원소재(5%), 기타미량원소첨가제(5%)등을 첨가 혼합하여서 된 항 고혈압 기능성 식품 조성물이다.
    본원의 조성물의 급여한 구에서는 현저하게 혈압강하의 효과가 있었다.

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