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1. WO2018012942 - LEUCONOSTOC MESENTEROIDES CJLM181 STRAIN PRODUCING REDUCED AMOUNT OF GAS, AND KIMCHI PRODUCTION METHOD USING SAME

Publication Number WO/2018/012942
Publication Date 18.01.2018
International Application No. PCT/KR2017/007616
International Filing Date 14.07.2017
IPC
C12N 1/20 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
20Bacteria; Culture media therefor
A23L 29/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
A23L 11/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
11Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
A23L 19/20 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
19Products from fruits or vegetables; Preparation or treatment thereof
20by pickling, e.g. sauerkraut or pickles
A23L 2/52 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
C12R 1/01 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
01Bacteria or actinomycetales
CPC
A23B 7/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
10Preserving with acids; Acid fermentation
A23B 7/155
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
153in the form of liquids or solids
154Organic compounds; Microorganisms; Enzymes
155Microorganisms; Enzymes; ; Antibiotics
A23L 11/09
A23L 19/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
20by pickling, e.g. sauerkraut or pickles
A23L 2/52
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
A23L 23/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
23Soups; Sauces
Applicants
  • 씨제이제일제당(주) CJ CHEILJEDANG CORPORATION [KR]/[KR]
Inventors
  • 최승혜 CHOI, Seung Hye
  • 오지영 OH, Ji Young
  • 이동윤 LEE, Dong Yun
Agents
  • 특허법인 태평양 BAE, KIM & LEE IP GROUP
Priority Data
10-2016-009028615.07.2016KR
Publication Language Korean (KO)
Filing Language Korean (KO)
Designated States
Title
(EN) LEUCONOSTOC MESENTEROIDES CJLM181 STRAIN PRODUCING REDUCED AMOUNT OF GAS, AND KIMCHI PRODUCTION METHOD USING SAME
(FR) SOUCHE CJLM181 DE LEUCONOSTOC MESENTEROIDES PRODUISANT UNE QUANTITÉ RÉDUITE DE GAZ, ET PROCÉDÉ DE PRODUCTION DE KIMCHI L'UTILISANT
(KO) 가스발생량이 낮은 류코노스톡 메센테로이드 CJLM181 균주 및 이를 이용한 김치의 제조방법
Abstract
(EN)
The present application relates to a Leuconostoc mesenteroides CJLM181 strain (KCTC 13042BP) producing a reduced amount of gas, a fermentation starter composition comprising same, and a kimchi production method using said strain.
(FR)
La présente invention concerne une souche Leuconostoc mesenteroides CJLM181 (KCTC 13042 BP) produisant une quantité réduite de gaz, une composition de levain le comprenant, et un procédé de production de kimchi utilisant ladite souche.
(KO)
본 출원은 가스발생량이 낮은 류코노스톡 메센테로이드(Leuconostoc mesenteroides) CJLM181 균주(KCTC 13042BP), 이를 포함하는 발효 스타터 조성물 및 상기 균주를 이용한 김치의 제조방법에 관한 것이다.
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