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1. (WO2017065374) METHOD FOR PRODUCING SOLID STARTER FOR UNREFINED RICE WINE USING ASPERGILLUS ORYZAE 75-2 AND INDIGENOUS SPAWN HAVING EXCELLENT SACCHARIFICATION CAPABILITY
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2017/065374 International Application No.: PCT/KR2016/005344
Publication Date: 20.04.2017 International Filing Date: 20.07.2016
IPC:
C12G 3/00 (2006.01) ,C12G 3/02 (2006.01) ,A23L 7/20 (2016.01) ,C12N 1/14 (2006.01) ,C12R 1/69 (2006.01)
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
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
[IPC code unknown for A23L 7/20]
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
R
INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1
Micro-organisms
645
Fungi
66
Aspergillus
69
Aspergillus oryzae
Applicants:
대한민국(농촌진흥청장) REPUBLIC OF KOREA(MANAGEMENT:RURAL DEVELOPMENT ADMINISTRATION) [KR/KR]; 전라북도 전주시 완산구 농생명로 300 300, Nongsaengmyeong-ro, Wansan-gu, Jeonju-si, Jeollabuk-do 54875, KR
Inventors:
여수환 YEO, Soo-Hwan; KR
백성열 BAEK, Sung Yeol; KR
최한석 CHOI, Han Seok; KR
강지은 KANG, Ji-Eun; KR
정석태 JEONG, Seok Tae; KR
문지영 MUN, Ji-Young; KR
백창호 BAEK, Chang Ho; KR
Agent:
이원희 LEE, Won Hee; 서울시 강남구 테헤란로 147 성지하이츠 2차, 8층 8th Fl., Sung-ji Heights II 147, Teheran-ro Gangnam-gu, Seoul 06132, KR
Priority Data:
10-2015-014449316.10.2015KR
Title (EN) METHOD FOR PRODUCING SOLID STARTER FOR UNREFINED RICE WINE USING ASPERGILLUS ORYZAE 75-2 AND INDIGENOUS SPAWN HAVING EXCELLENT SACCHARIFICATION CAPABILITY
(FR) PROCÉDÉ DE PRODUCTION D'AMORCEUR SOLIDE DE VIN DE RIZ NON RAFFINÉ UTILISANT DE L'ASPERGILLUS ORYZAE 75-2 ET UN BLANC DE CHAMPIGNON INDIGÈNE PRÉSENTANT UN EXCELLENT POUVOIR DE SACCHARIFICATION
(KO) 당화력이 우수한 토착 종균, 아스퍼질러스 오리재 75-2를 이용한 탁주용 고체종국 제조방법
Abstract:
(EN) The present invention relates to a method for producing a solid starter for unrefined rice wine using Aspergillus oryzae 75-2 (KACC93236P) and indigenous spawn having an excellent saccharification capability, and to a solid starter for unrefined rice wine produced thereby. Particularly, in producing the solid starter of the strain, the following findings were confirmed: enzyme activity of the strain was high when 5% of a liquid starter was inoculated and cultivated for six days at 35°C; the number of spores of the solid starter was high when 10% of the liquid starter was inoculated and cultivated for six days at 40°C; and the number of bacteria in the solid starter was lower, the lower the amount of liquid strain inoculation and the longer the fermentation period. Therefore, the production method can be useful as the optimal condition for producing the solid starter of Aspergillus oryzae 75-2 having low bacteria count.
(FR) La présente invention concerne un procédé de production d'amorceur solide de vin de riz non raffiné utilisant de l'Aspergillus oryzae 75-2 (KACC93236P) et un blanc de champignon indigène présentant un excellent pouvoir de saccharification, et un amorceur solide de vin de riz non raffiné ainsi produit. En particulier, dans la production de l'amorceur solide de la souche, les observations suivantes ont été confirmées : l'activité enzymatique de la souche était élevée après inoculation de 5 % d'un amorceur liquide et culture pendant six jours à 35 °C ; le nombre de spores de l'amorceur solide était important après inoculation de 10 % de l'amorceur liquide et culture pendant six jours à 40 °C ; et le nombre de bactéries dans l'amorceur solide était plus faible plus on abaissait la quantité d'inoculation de souche liquide et plus on rallongeait la durée de fermentation. Par conséquent, le procédé de fabrication peut être utile en tant que condition optimale pour produire l'amorceur solide d'Aspergillus oryzae 75-2 avec une faible numération bactérienne.
(KO) 본 발명은 당화력이 우수한 토착 종균, 아스퍼질러스 오리재 (Aspergillus oryzae) 75-2(KACC93236P)를 이용한 탁주용 고체종국의 제조방법, 및 상기 방법으로 제조된 탁주용 고체종국에 관한 것으로, 구체적으로 상기 균주의 고체종국 제조에 있어, 액체종균을 5% 접종하고, 35°C에서 6일 동안 배양하였을 때, 상기 균주의 효소활성이 높음을 확인하였고, 액체종균을 10% 접종하고, 40°C에서 6일 동안 배양하였을 때, 상기 고체종국의 포자수가 높음을 확인하였으며, 액체종균의 접종량이 적을수록, 발효기간이 길어질수록 고체종국의 세균수가 감소하는 것을 확인함으로써, 상기 제조방법은 효소활성이 높고,포자수가 많으며, 세균수가 적은 형태의 아스퍼질러스 오리재 75-2의 고체종국을 제조하기 위한 최적조건으로 유용하게 사용될 수 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, 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, ST, 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)