公开(公告)号：KR101305259B1

公开(公告)日：2013-09-06

申请号：KR1020110104350

申请日：2011-10-13

Applicant: 한국과학기술원

Inventor： 김정회 ,  서범구

IPC: C12N1/20 ,  C12N1/16

Abstract: 본 발명은 세계에서 유명한 전통 발효 식품에서 미생물을 추출하여 복합미생물로 만드는 제조방법으로서, 유산균, 비피더스균, 효모균, 고초균 및 납두균을 세게 여러 나라의 전통식품에서 추출하여 배양한 후 당밀 또는 설탕 배지를 이용하여 균을 접종시켜 20~50℃에서 2 ~10일간 배양한 다음 각각의 균을 접종시켜 재배양한 복합미생물 제조방법에 관한 것이다.

公开(公告)号：KR1020130039782A

公开(公告)日：2013-04-23

申请号：KR1020110104350

申请日：2011-10-13

Applicant: 한국과학기술원

Inventor： 김정회 ,  서범구

IPC: C12N1/20 ,  C12N1/16

Abstract: PURPOSE: A method for preparing a useful complex microorganism is provided to obtain a complex microorganism which promotes bacteriosin by extracting microorganisms from a traditional fermentation food. CONSTITUTION: A method for preparing a useful complex microorganism comprises: a step of culturing lactic acid bacteria and yeast extracted from yogurt, cheese, and butter; a step of mixing and culturing the cultured microorganism with Bifidobacterium extracted from yogurt; a step of mixing cultured microorganism with bacteria extracted from Neisseria uaba; a step of mixing and culturing the cultured microorganism with bacteria extracted from Japanese soybean sauce; a step of mixing and culturing the cultured microorganism with bacteria extracted from German beer; a step of mixing and culturing the cultured microorganism with bacteria extracted from fermented soybean powder; and a step of mixing and culturing the cultured microorganism with bacteria extracted from Japanese natto.

Abstract translation: 目的：提供一种制备有用的复合微生物的方法，以获得通过从传统发酵食物中提取微生物而促进细菌素的复合微生物。 构成：制备有用的复合微生物的方法包括：培养从酸奶，奶酪和黄油提取的乳酸菌和酵母的步骤; 从酸奶提取的双歧杆菌混合培养培养的微生物的步骤; 将培养的微生物与从奈瑟氏球菌提取的细菌混合的步骤; 将培养的微生物与从日本酱油提取的细菌混合培养的步骤; 将培养的微生物与从德国啤酒中提取的细菌混合培养的步骤; 将培养的微生物与发酵大豆粉末提取的细菌混合培养的步骤; 和从日本纳豆提取的细菌混合培养培养的微生物的步骤。