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1. (WO2014208856) COMPLEX WHEAT YEAST AND METHOD FOR PRODUCING SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/2014/208856 International Application No.: PCT/KR2014/000428
Publication Date: 31.12.2014 International Filing Date: 15.01.2014
IPC:
C12N 1/14 (2006.01) ,C12G 3/02 (2006.01) ,C12R 1/66 (2006.01)
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
N
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1
Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
14
Fungi; Culture media therefor
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
G
WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF
3
Preparation of other alcoholic beverages
02
by straight fermentation
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
R
INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1
Micro-organisms
645
Fungi
66
Aspergillus
Applicants: REPUBLIC OF KOREA (MANAGEMENT:RURAL DEVELOPMENT ADMINISTRATION)[KR/KR]; 126, Suin-ro, Gwonseon-gu, Suwon-si Gyeonggi-do 441-707, KR
Inventors: YEO, Soo Hwan; KR
ΒΑΕΚ, Sung Yeol; KR
CHOI, Ji Ho; KR
CHOI, Han Seok; KR
JEONG, Seok Tae; KR
KIM, Jae Hyun; KR
PARK, Hye Young; KR
KIM, Joo Yeon; KR
BAEK, Chang Ho; KR
JEONG, Da Hee; KR
Agent: FRIENDS DREAM INTERNATIONAL PATENT & LAW FIRM; (Namyang Bldg., Samseong-dong) 6th floor, 23, Samseong-ro 95-gil Gangnam-gu Seoul 06159, KR
Priority Data:
10-2013-007378126.06.2013KR
Title (EN) COMPLEX WHEAT YEAST AND METHOD FOR PRODUCING SAME
(FR) LEVURE DE BLÉ COMPLEXE ET SON PROCÉDÉ DE PRODUCTION
(KO) 복합 밀 누룩, 그 제조방법
Abstract:
(EN) The present invention relates to a complex wheat yeast, a method for producing the same, and a traditional fermented alcoholic beverage produced thereby, and relates to a complex wheat yeast, in which a wheat bran fermented product of Aspergillus sp. separated from an indigenous yeast, a rice powder fermented product, and a mung bean powder fermented product are combined in a 2-5:1-4:1-3 weight ratio, respectively. In the production of the traditional alcoholic beverage and the like, a yeast for controlling fermentative microorganisms is produced by solving problems caused by various types of microorganisms included in yeast, which is used as a source for saccharification and fermentation, yeast activity is improved through the control of the fermentative microorganisms, and alcoholic beverage quality ultimately improves by providing a yeast suitable for producing an alcoholic beverage according to the needs of a user.
(FR) La présente invention porte sur une levure de blé complexe, sur un procédé pour la production de celle-ci et sur une boisson alcoolisée fermentée traditionnelle produite de cette manière, la levure de blé complexe comprenant un produit fermenté de son de blé d'Aspergillus sp. Séparé d'une levure indigène, un produit fermenté de poudre de riz et un produit fermenté de poudre d'ambérique combinés en un rapport pondéral de 2-5:1-4:1-3, respectivement. Dans la production de la boisson alcoolisée traditionnelle et similaire, une levure servant à limiter les micro-organismes fermentatifs est produite par résolution des problèmes provoqués par divers types de micro-organismes inclus dans la levure, qui est utilisée comme source pour la saccharification et la fermentation, l'activité de la levure est améliorée grâce à la limitation des micro-organismes fermentatifs et la qualité de la boisson alcoolisée est en fin de compte améliorée par l'utilisation d'une levure appropriée pour la production d'une boisson alcoolisée selon les besoins d'un utilisateur.
(KO) 본 발명은 복합 밀 누룩, 그 제조방법 및 이를 이용하여 제조된 전통 발효주에 관한 것으로, 토착 누룩으로부터 분리된 아스퍼질러스 속 (AspergiJlus sp.) 누룩곰팡이의 밀기울 발효물, 쌀 분말 발효물 및 녹두 분말 발효물이 2 ~ 5 :1 ~4 :1 ~3 중량비로 복합화된 복합 밀 누룩을 개시하는 바, 이는 전통주 등의 제조에 있어서 당화 및 발효원으로 사용되어 오던 누룩이 갖는 다양한 종류의 미생물을 포함함에 따른 문제점을 해결하여 발효미생물이 제어된 누룩을 제조할 수 있고, 발효미생물 제어를 통해 누룩의 활성을 향상시킬 수 있으며, 궁극적으로는 사용자의 요구에 따른 주류 생산에 적합한 누룩을 제공할 수 있어 주질의 개선에 기여할 수 있는 효과가 있다.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Korean (KO)
Filing Language: Korean (KO)