락토바실러스 속(Lactobacillus spp.) TSC-66의 새로운 특성, 용도 및 그의 제조방법
    2.
    发明授权
    락토바실러스 속(Lactobacillus spp.) TSC-66의 새로운 특성, 용도 및 그의 제조방법 失效
    新的特性,用途以及制备乳酸杆菌TSC-66的方法

    公开(公告)号:KR1019910007851B1

    公开(公告)日:1991-10-02

    申请号:KR1019890011660

    申请日:1989-08-16

    Abstract: A method for culturing lactobacillus spp. TSC-66 comprises: (a) culturing lactobacillus spp. TSC-66 (KCTC 8447P) in the culture medium at 30 deg.C for 6-24hrs to obtain the starter; (b) innoculating the obtd. starter the medium, and culturing at 30-40 deg.C with shaking (60-250 rpm) and pouring into air or N2 gas (0.3-0.5 vvm) for 10-48hrs; (c) centrifuging or ultra filtrating the culture broth to obtain the cell. The cell, culture broth, etc is useful as fermenting agent for fermented milk, fermented cream, or pordn. of Kimchi, and additive for feed.

    Abstract translation: 培养乳酸杆菌的方法 TSC-66包括:(a)培养乳酸杆菌属 TSC-66(KCTC 8447P)在培养基中30℃下培养6-24h,得到起子; (b)接受该通知。 起动培养基,并在30-40℃振荡(60-250rpm)下培养并倒入空气或N 2气(0.3-0.5vvm)中10-48小时; (c)离心或超滤培养液以获得细胞。 细胞,培养液等可用作发酵乳,发酵奶油或头发的发酵剂。 的泡菜和饲料添加剂。

    젖산균 락토바실러스속 TSC-67 및 그의 제조방법
    3.
    发明授权
    젖산균 락토바실러스속 TSC-67 및 그의 제조방법 失效
    LACTO BACILLUS SPP TSC-67

    公开(公告)号:KR1019910004366B1

    公开(公告)日:1991-06-26

    申请号:KR1019890010806

    申请日:1989-07-29

    Abstract: A new lactobacillus sp. KCTC 8458P (I) isolated from swine feces has the following (A) growth pH 1, (B) resistant to swine stomach juice for 100 min., (C) resistant to 5% bile acid, (D) growth at 7-45 deg.C, (E) amygdaline-unusable, and (F) arabinose- fermentable. The lyophilized material of resuspension of cell concen tration of (I) in defatted milk and glutamate sol. is useful for food additive and/or feed additives.

    Abstract translation: 一种新的乳杆菌属 从猪粪中分离的KCTC 8458P(I)具有以下(A)生长pH 1,(B)抗猪胃液100分钟,(C)耐5%胆汁酸,(D)生长在7-45 (E)杏仁苷不可用,和(F)阿拉伯糖可发酵。 (I)在脱脂乳和谷氨酸盐溶胶中再悬浮的冻干物质。 适用于食品添加剂和/或饲料添加剂。

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