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METHOD FOR INCREASING FUNTIONAL COMPONENT OF OPUNTIA HUMIFUSA BY COMPLEX FERMENTATION OF YEAST
专利权人:
SEMPIO FOODS COMPANY;샘표식품 주식회사
发明人:
CHO, DONG WOON,조동운,LEE, DAE HEE,이대희,HURH, BYUNG SERK,허병석,KIM, YONG HO,김용호,KIM, DAE EUNG,김대응,BAE, HYUN AH,배현아,CHUNG, SHUNG KUNG,정승경,UM, HAET NIM,엄햇님,JEONG, HYE IN,정혜인,LEE, DA SOM,이다솜,LEE, DONG GWANG,이동
申请号:
KR1020120033576
公开号:
KR1020130111075A
申请日:
2012.03.30
申请国别(地区):
KR
年份:
2013
代理人:
摘要:
PURPOSE: A functional component enhancement method for cactus is provided to inject more than two kinds of enzymes for the fermentation. CONSTITUTION: More than two kinds of enzymes are injected into a cactus extract for fermentation. The enzymes are Aureobasidium pullulans and Candida utilis SY8-M2-1. Functional components in cactus are selected from beta-glucan and glutathione. 100 parts by weight of the cactus extract is mixed with more than 5 parts by weight of mixed culture liquid of the Aureobasidium pullulans and Candida utilis SY8-M2-1, and the mixture is cultured at 30-40°;C for 15-30 hours. The cactus extract is processed with cellulase, and the reaction is performed at 30-70°;C for 3-7 hours. [Reference numerals] (AA) Beta-glucan box picture; (BB) Beta-glucan; (CC) Group본 발명은 백년초 추출물의 기능성 성분을 증진시키는 방법에 관한 것으로, 구체적으로 2종 이상의 효모를 복합적으로 발효시키는 방법에 관한 것이다.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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