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3.发明授权병원성 바실러스 세레우스(Bacillus cereus) 균주, 항균제 개발 방법 및 설사 질환의 예방 또는 치료용 약제의 개발 방법 有权蜡样芽孢杆菌菌株的开发方法，预防或治疗腹泻病的抗微生物剂开发方法和药剂
公开(公告)号：KR101758193B1
公开(公告)日：2017-07-19
申请号：KR1020150117786
申请日：2015-08-21
Applicant: 한국식품연구원
Abstract: 본발명은, 병원성유전자를함유하며, 항균제저항성이있는기탁번호 KCCM11705P의바실러스세레우스() 균주에관한것이다. 본발명에의하면, 위산및 다양한항균제에대하여저항성이있는식중독균주를선별함으로써, 그항균제에대하여저항성및 설사병을발생시키는식중독균주를이용하여항균제를개발하는방법및 설사병의예방및 치료용약제를개발하는방법을제공할수 있다.
Abstract translation: 本发明和含有致病基因，以登录号KCCM11705P的蜡状芽孢杆菌（）菌株具有抗微生物性能。 根据本发明，胃酸并通过选择sikjungdokgyun周抗性发展，和抗微生物剂，以产生阻力和腹泻相对于如何使用sikjungdokgyun状态和预防腹泻的开发一种抗菌剂处理过的物质jereul用于各种抗微生物剂的 可以提供方法。
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公开(公告)号：KR101475754B1
公开(公告)日：2014-12-23
申请号：KR1020120153391
申请日：2012-12-26
Applicant: 한국식품연구원
IPC: C08B30/12 , C08B30/02 , A23L1/0522 , A23L7/10
Abstract: 본발명은전분을분쇄하는단계; 상기분쇄물을용매로용해시키는단계; 상기용해물을 pH 7 내지 13로조정하는단계; 및상기 pH가조정된용해물에가교결합제를첨가하여신속호화전분을제조하는방법을제공한다. 본발명의방법을통하여빠른시간안에쌀가공제품을호화시키고, 이를이용한쌀 가공식품을제공할수 있다.
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公开(公告)号：KR101277696B1
公开(公告)日：2013-06-24
申请号：KR1020110042826
申请日：2011-05-06
Applicant: 한국식품연구원
IPC: G01N33/569 , G01N33/553 , G01N33/52 , C12Q1/24
Abstract: 본 발명은 타겟팅-금 자성 나노입자 및 이의 용도에 관한 것이다. 본 발명의 나노입자는 (ⅰ) 자성물질을 포함하는 코어, (ⅱ) 금을 포함하는 쉘 및 (ⅲ) 상기 쉘에 결합된 타겟팅 모이어티(targeting moiety)로 이루어져 있으며, 상기 쉘에 결합된 타겟팅 모이어티(예컨대, 타겟 미생물의 표면 항원에 대한 항체)를 이용하여 타겟 미생물을 효과적으로 분리, 농축 및 검출을 원-스텝으로 할 수 있다. 따라서, 본 발명의 자성 나노입자-기반된 방법은 종래의 복잡하고 시간-소모적인 방법들에 비해 미생물의 분리 및 농축을 매우 간편하게 실시할 수 있을 뿐 아니라, 동시에 효율적인 검출도 할 수 있다.
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Patent Agency Ranking
公开(公告)号：KR1020120124902A
公开(公告)日：2012-11-14
申请号：KR1020110042826
申请日：2011-05-06
Applicant: 한국식품연구원
IPC: G01N33/569 , G01N33/553 , G01N33/52 , C12Q1/24
Abstract: PURPOSE: A method for isolating, concentrating, and detecting targeting-gold magnetic nanoparticles and gold magnetic nanoparticle-based microorganisms in one-step is provided to simultaneously detect target microorganisms in a sample. CONSTITUTION: A method for isolating, concentrating, and detecting microorganisms using gold magnetic nanoparticles comprises: a step of contacting a sample targeting-gold magnetic nanoparticles comprising a core, a shell, and a targeting moiety; and a step of applying the resultant to a column. The magnet is applied by a permanent magnet or electromagnet. The targeting moiety is an antibody or a fragment thereof.
Abstract translation: 目的：提供一步法分离，浓缩和检测靶向金磁性纳米颗粒和金磁性纳米粒子微生物的方法，以同时检测样品中的目标微生物。 构成：使用金磁性纳米颗粒分离，浓缩和检测微生物的方法包括：使包含芯，壳和靶向部分的样品靶向金磁性纳米颗粒接触的步骤; 以及将结果应用于柱的步骤。 磁铁由永久磁铁或电磁铁施加。 靶向部分是抗体或其片段。
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公开(公告)号：KR1020110030990A
公开(公告)日：2011-03-24
申请号：KR1020090088687
申请日：2009-09-18
Applicant: 한국식품연구원
IPC: A01N65/00
CPC classification number: A01N63/04 , A01N31/02 , A01N65/08 , A01N65/42 , A61K31/045 , A61K36/06 , A61K36/41 , A61K36/886 , A61K2236/00 , A61L2/16 , A61Q17/005 , A61Q19/10 , C11D3/48
Abstract: PURPOSE: A hand disinfection composition for enhancing alcohol smell removal is provided to reduce alcohol smell and to prevent food poisoning. CONSTITUTION: A hand disinfection composition contains extract of Agaricus bisporus, Myristicae Semen, Acanthopanax senticosus, Phellodendri Cortex, Caryophylli Flos, Coptidis Rhizoma, barley bud, salary, or Cucumis sativus. The extract is obtained by adding 5-10 times volume of alcohol to the natural products, placing for 20-28 hours, filtering, and compressing. The composition further contains aloe vera and alcohol. The alcohol is ethanol, ethanol amine, or spirit.
Abstract translation: 目的：提供用于增强酒精气味去除的手消毒组合物，以减少酒精气味和预防食物中毒。 构成：手消毒组合物含有双孢蘑菇，肉豆蔻，刺五加，黄柏，红花，黄连，大麦芽，黄瓜等。 通过向天然产物中加入5-10倍体积的醇，放置20-28小时，过滤和压缩获得提取物。 组合物还含有芦荟和酒精。 酒精是乙醇，乙醇胺或精神。
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公开(公告)号：KR1020100046972A
公开(公告)日：2010-05-07
申请号：KR1020080106037
申请日：2008-10-28
Applicant: 한국식품연구원
IPC: A23L3/00 , A23L3/34 , A23L3/3472 , A23L3/015
CPC classification number: A23L3/0155 , A23L3/3472
Abstract: PURPOSE: A method for sterilizing food is provided to increase shelf life of the food without damages to a product by sterilizing microorganism in the food including pathogenic microorganism, and to maintain quality of the food. CONSTITUTION: A method for sterilizing food includes a step for adding a natural antimicrobial agent in food and a step for processing the food processed with the natural antimicrobial agent with pressure of 200 ~ 600 MPa. The natural antimicrobial agent comprises grapefruit seed extract, vitamin B1, thiamine dilauryl sulfate, propolis, chitosane, lactic acid, mustard powder, Wasabia japonica, or Japanese apricot which are selected from a group consisting of extract and soluble seaweed calcium. An extra-high voltage process is performed at a temperature of 10 ~ 25 °C. The food is salted seafood.
Abstract translation: 目的：提供消毒食品的方法，通过对包括病原微生物在内的食品中的微生物进行灭菌，并保持食品质量，而不损害产品，从而延长食品的保质期。 构成：对食品进行灭菌的方法包括在食品中添加天然抗菌剂的步骤，以及用200〜600MPa的压力的天然抗菌剂加工食品的步骤。 天然抗微生物剂包括选自提取物和可溶性海藻钙的葡萄柚籽提取物，维生素B1，硫胺素二月桂基硫酸酯，蜂胶，二十二烷，乳酸，芥子粉，Was粳或日本杏。 在10〜25℃的温度下进行超高压处理。 食物是咸海鲜。
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公开(公告)号：KR1020090106817A
公开(公告)日：2009-10-12
申请号：KR1020080032185
申请日：2008-04-07
Applicant: 한국식품연구원
IPC: G01N33/52 , G01N33/53 , G01N33/533 , G01N33/02
Abstract: PURPOSE: A zearalenone-fluorescence tracer for detecting zearalenone and a method for manufacturing method thereof are provided to use widely through massive production. CONSTITUTION: A method for manufacturing a zearalenone-fluorescence tracer for detecting zearalenone through fluorescence-polarized light comprises: a step of inducing oxime group to ketone group in molecular structure of the zearlenone to produce a zearalenone-oxime; a step of reacting a linker compound to synthesize fluorescein derivative; and a step of mixing the synthesized fluorescein derivative to the zearalenone-oxime and maintaining at room temperature for two hours.
Abstract translation: 目的：提供用于检测玉米赤霉烯酮的玉米赤霉烯酮 - 荧光示踪剂及其制备方法，以通过大量生产广泛使用。 构成：通过荧光偏振光检测玉米赤霉烯酮的玉米赤霉烯酮 - 荧光示踪剂的制造方法，其特征在于，包括：在所述锆石的分子结构中诱导肟基与酮基的步骤，生成玉米赤霉烯酮肟; 使接头化合物反应合成荧光素衍生物的步骤; 以及将合成的荧光素衍生物与玉米赤霉烯酮肟混合并在室温下维持2小时的步骤。
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公开(公告)号：KR1020040110868A
公开(公告)日：2004-12-31
申请号：KR1020030040349
申请日：2003-06-20
Applicant: 한국식품연구원
IPC: A61K38/00
CPC classification number: A61K8/11 , A61K8/06 , A61K8/64 , A61K8/99 , A61K2800/624 , A61K2800/74 , A61Q19/00
Abstract: PURPOSE: Provided is a process for preparing dry-coated bacteriocin without liquid phase solvent. The prepared dry-coated bacteriocin displays antibacterial activity, has extended storage at normal temperature and is widely used for development of foods and cosmetics containing the bacteriocin as an active ingredient. CONSTITUTION: The process for preparing dry-coated bacteriocin comprises the steps of: mixing bacteriocin and a coating agent in a mixing ratio of 1:1 to 10:1(w/w); inserting the mixture into the hybridization system; and cry-coating the bacteriocin by using the hybridization system.
Abstract translation: 目的：提供没有液相溶剂的干涂细菌素的制备方法。 制备的干燥涂层细菌素显示出抗菌活性，在常温下延长储存，广泛用于含有细菌素作为活性成分的食品和化妆品的开发。 构成：制备干涂细菌素的方法包括以1：1至10：1（w / w）的混合比混合细菌素和包衣剂的步骤; 将混合物插入杂交系统; 并通过使用杂交系统对细菌素进行冷冻涂覆。
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