LEE, SEOK WOO,이석우,JIN, SUNG WOO,진성우,KWON, YONG EUN,권용은,KIM, SU KYEONG,김수경
申请号：
KR1020110048796
公开号：
KR1011019420000B1
申请日:
2011.05.24
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A lactic acid bacterial microorganism agent using by-products of baking is provided to prevent odor and to enhance meat quality and immunity. CONSTITUTION: A method for preparing lactic acid bacterial microorganism agent using by-products of baking comprises: a step of mixing 10-30 weight parts of the by-products after baking and 5-15 weight parts of by-products after making noodle to prepare a mixture； and a step of sterilizing the mixture by steam and inoculating Lactic acid bacterium. The by-products after baking contains 60% or more of carbohydrate, 8% or more of protein, 10% or more of lipid, 0.7% or more of salt(sodium), vitamin, and mineral. The by-products after making noodle contains 60% or more of carbohydrate, 8% or more of protein, 3% or more of lipid, and 0.1% or more of salt.본 발명은 제과부산물, 제빵부산물 및 제면부산물을 이용하여 사료첨가제, 농산물 발효제, 사일리지 첨가제, 분뇨악취개선제, 유기물분해 폐수처리 종균제 등에 사용할 수 있는 고농도로 유산균이 배양된 미생물제에 관한 것으로, 제과부산물, 제빵부산물 및 제면부산물을 혼합한 혼합물에 유산균을 접종하여 고상발효시켜 제조된 것을 특징으로 한다.
