Novel microbe for red ginseng fermentation, red ginseng fermentation liquid using the microbe and red ginseng fermentation drink

The invention relates to a novel microbe for red ginseng fermentation, a red ginseng fermentation liquid using the microbe and a red ginseng fermentation drink. The invention further relates to a microbe used for red ginseng fermentation and having a sequence number being 8.

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Bibliographische Detailangaben
Hauptverfasser:	LEE JOO-MAE, KIM CHONG-HEUN, KIM HO-BIN, CHEONG CHAE-OOK, KIM SAHNG-LAE, KUL GWANG-OOK
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to a novel microbe for red ginseng fermentation, a red ginseng fermentation liquid using the microbe and a red ginseng fermentation drink. The invention further relates to a microbe used for red ginseng fermentation and having a sequence number being 8.