子分类：
- A23Y2240/15： .少酸链球菌
- A23Y2240/21： .乳脂链球菌
- A23Y2240/23： .仓鼠链球菌
- A23Y2240/25： .丁二酮乳酸链球菌
- A23Y2240/27： .汗毛链球菌
- A23Y2240/29： .坚忍链球菌
- A23Y2240/33： .粪链球菌
- A23Y2240/35： .铁链球菌
- A23Y2240/37： .高加索奶链球菌
- A23Y2240/41： .乳酸乳球菌
- A23Y2240/45： .马其顿尼链球菌
- A23Y2240/47： .猴链球菌
- A23Y2240/49： .变异链球菌
- A23Y2240/53： .口腔链球菌
- A23Y2240/55： .Paracitroorarus链球菌
- A23Y2240/61： .大鼠链球菌
- A23Y2240/65： .唾液链球菌
- A23Y2240/71： .远缘链球菌
- A23Y2240/75： .嗜热链球菌
- A23Y2240/81： .乳房链球菌
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | 갈근 추출물의 발효물 및 이를 함유하는 골다공증 예방또는 치료용 조성물 | KR1020050127922 | 2005-12-22 | KR1020070066571A | 2007-06-27 | 이영철; 마진열; 김동현; 신지은; 이정운 |
| A fermented product of a water extract of Puerariae Radix is provided to show more excellent osteoporosis prophylactic or therapeutic effect than that of an extract of Puerariae Radix and be extracted with water rather than an alcohol, specifically a toxic aqueous solution of methanol, thereby not requiring a further purification step. The fermented product of a water extract of Puerariae Radix is prepared by hot-water extracting Puerariae Radix and then inoculating lactic acid bacteria such as Bifidobacterium, Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus into the extract to ferment it. The pharmaceutical composition for preventing or treating osteoporosis comprises the fermented product of the water extract of Puerariae Radix as an effective ingredient. | ||||||
| 162 | 배를 주재로 한 발효음료의 제조방법 | KR1020020056247 | 2002-09-16 | KR1020040024886A | 2004-03-24 | 홍희도; 김성수; 김경탁; 오세욱; 김성란 |
| PURPOSE: A method for manufacturing a fermented beverage using pears as an main ingredient, by applying a manufacture method of watery radish kimchi thereto is provided. The manufactured fermented beverage has the characteristic taste and flavor of pears. CONSTITUTION: Fruit meat of a pear or pear juice is mixed with 0.5 to 2.0%(w/v) of saline water in a volume ratio of 1:1 to 2 and then 0.1 to 0.3%(w/w) of garlic. Thereafter, the mixture is fermented with Lactococcus sp. or Leuconostoc sp. derived from the garlic for 5 to 10 days at 5 to 15deg.C, filtered and then sterilized to give a fermented beverage. The fermented beverage contains 2.9x10¬8CFU/ml of lactic acid bacteria 7 days after the storage. | ||||||
| 163 | 헬리코박터 파이로리 및 식중독균 억제 효과를 갖는발효식품의 제조방법 및 그 제조방법에 의해 제조된발효식품 | KR1020010081350 | 2001-12-19 | KR1020030050823A | 2003-06-25 | 배희경; 손종욱; 이진희; 임재각 |
| PURPOSE: Provided is a method for making a fermented food by inoculating lactic acid bacteria. The fermented food which effectively suppresses helicobacter-pylori and food-poisoning bacillus. CONSTITUTION: A method for making a fermented food is characterized by the steps of: inoculating lactic acid bacteria selected from the group consisting of Lactobacillus genus, Bifidobacterium genus, Streptococcus genus or the mixture thereof to grain, fruits or vegetables; and reacting them at 15-35 deg.C for 12-48 hours. | ||||||
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