首页> 外国专利> A novel Antigenotoxic Lactic Acid Bacteria from Kimchi

A novel Antigenotoxic Lactic Acid Bacteria from Kimchi

机译：一种来自泡菜的新型抗毒素乳酸菌

页面导航

摘要
著录项
相似文献

摘要

The present invention represents a novel strain of Lactobacillus anti- genotoxic effect of Lactobacillus Isolated from Kimchi Planta volume shin1 ( L. plantarum shin1) KACC 91131, Lactobacillus Planta volume shin2 ( L. plantarum shin2) KACC 91132, Lactobacillus Planta volume shin3 ( L . plantarum shin3) KACC 91133 and Lactobacillus brevis shin4 ( L. brevis shin4) relates to KACC 91134, the microorganisms are exhibits superior anti- genotoxic effects in relation to cancer DNA can be used as very useful to inhibit damage potent herbal food additive or sanctions .

机译：本发明代表了从泡菜植物体积shin1（植物乳杆菌shin1）KACC 91131分离的植物乳杆菌中的乳酸杆菌抗遗传毒性的新菌株。 I> shin2）KACC 91132，植物乳杆菌体积shin3（植物乳杆菌 shin3）KACC 91133和短乳杆菌shin4（ brevis shin4）与微生物KACC 91134有关与癌症DNA相比具有优异的抗遗传毒性的DNA可用作抑制潜在的有害草药食品添加剂或制裁的有用药物。 展开▼

著录项

公开/公告号KR100637413B1

专利类型

公开/公告日2006-10-23

原文格式PDF

申请/专利权人
展开▼

申请/专利号KR20040089044

发明设计人 신현길;김윤주;
展开▼

申请日2004-11-03

分类号C12N1/20;

国家 KR

入库时间 2022-08-21 21:22:42

相似文献

专利

外文文献

中文文献

1. 一种可降低人体内亚硝胺的泡菜乳酸菌胶囊及其制备方法 [P] . 中国专利： CN108077934B . 2021.05.14

2. 一种泡菜加工生产用乳酸菌高效促进发酵的方法 [P] . 中国专利： CN113243504A . 2021-08-13

3. A NOVEL ANTIGENOTOXIC LACTIC ACID BACTERIA FROM KIMCHI [P] . 韩国专利： KR20050043652A . 2005-05-11

机译：朝鲜泡菜的新型抗氧乳酸菌

4. FERMENTATION METHOD OF LACTIC ACID BACTERIA OF KIMCHI USING RICE BRAN MEDIA AND LACTIC ACID BACTERIA OF KIMCHI PRODUCED THEREBY [P] . 韩国专利： KR20170061094A . 2017-06-02

机译：利用米糠培养基发酵泡菜乳酸菌的方法及由此产生的泡菜乳酸菌

5. Method for production of triple coated Kimchi lactic-acid-bacteria and its triple coated Kimchi lactic-acid-bacteria thereof and its composition thereof [P] . 韩国专利： KR100704447B1 . 2007-04-09

机译：三层涂覆的泡菜乳酸菌的生产方法及其三层涂覆的泡菜乳酸菌及其组成

1. The effect of lactic acid bacteria inoculums on in vitro rumen fermentation, methane production, ruminal cellulolytic bacteria populations and cellulase activities of corn stover silage [J] . GUO Gang, SHEN Chen, LIU Qiang, 农业科学学报（英文版） . 2020,第003期

2. The effect of lactic acid bacteria inoculums on in vitro rumen fermentation,methane production,ruminal cellulolytic bacteria populations and cellulase activities of corn stover silage [J] . GUO Gang, SHEN Chen, LIU Qiang, 农业科学学报：英文版 . 2020,第003期

3. Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements [J] . Ye Heng Lim, Hooi Ling Foo, Teck Chwen Loh, 畜牧与生物技术杂志：英文版 . 2019,第003期

4. Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements [J] . Ye Heng Lim, Hooi Ling Foo, Teck Chwen Loh, 畜牧与生物技术杂志(英文版) . 2019,第003期

5. Study on Fermentation Process of Lactic Acid Bacteria Inoculated with Kimchi [C] . Ming Sui, Yang Zhang, Jiachao Rong International Conference on Advanced Composite Materials and Manufacturing Engineering . 2020

6. Biochemical Characterization of Fermented Cucumber Spoilage using Nontargeted, Comprehensive, Two-dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry: Anaerobic Lactic Acid Utilization by Lactic Acid Bacteria. [D] . Johanningsmeier, Suzanne Dunn. 2011

7. Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening [O] . Boyeon Park, Hyelyeon Hwang, Ji Yoon Chang, -1

8. Antioxidant Effect, Organic Acids Contents and Lactic Acid Bacteria of Godulbaegi kimchi [O] . Jung-Hoon Lee, Jung-Min Park, Ha-Jung Kim, 2016

1. Isolation of lactic acid bacteria from sugar cane juice and production of lactic acid from selected improved strains [J] . Yoganand Sobrun ,Archana Bhaw-Luximon ,Dhanjay Jhurry . 生命科学与技术进展（英文） . 2012,第4期

2. 泡菜中抑菌性乳酸菌的筛选 [C] . FAN Juan ,范娟 ,CHANG Chong . “科技创新驱动发展食品产业—从研究到应用”研讨会暨2016年四川省食品科学技术学会学术年会 . 2016

3. 一种新型Ⅱa类乳酸菌细菌素的重组表达策略研究 [A] . 谢燕 . 2011