Plant fermentation broth, plant fermentation product prepared by using novel Gluconobacter Thailand strain and application of plant fermentation product
The invention relates to a plant fermentation liquid, a plant fermentation product prepared by using a novel Gluconobacter Thailand strain and application thereof. Relates to a bacillus thailandicus strain, in particular to a bacillus thailandicus strain preserved with the preservation number of KCT...
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| creator | CHOI HA-KYUNG KIM MI-RIM FUKUSHI MUNEMITSU JUNG HAE-MIN |
| description | The invention relates to a plant fermentation liquid, a plant fermentation product prepared by using a novel Gluconobacter Thailand strain and application thereof. Relates to a bacillus thailandicus strain, in particular to a bacillus thailandicus strain preserved with the preservation number of KCTC 15086BP. The bacillus thailandicus strain has the advantages that the bacillus thailandicus strain is preserved with the preservation number of KCTC 15086BP; the beverage is prepared from abelmoschus esculentus, kiwi fruit, onion, green Chinese onion, garlic, leek, symphytum officinale, celery, burdock, asparagus, broccoli, cabbage, rape, Chinese cabbage, small pine vegetable, chili, color pepper, parsley, crowndaisy chrysanthemum, chrysanthemum, watermelon, lemon, orange, cryptotaenia japonica, muskmelon, cucumber, pumpkin, carrot, persimmon, flammulina velutipes, mung bean sprout, sweet potato, lettuce, mushroom, kelp, banana, nasturtium officinale, lotus root, perilla leaf, avocado, plum fruit and peach. The p |
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Relates to a bacillus thailandicus strain, in particular to a bacillus thailandicus strain preserved with the preservation number of KCTC 15086BP. The bacillus thailandicus strain has the advantages that the bacillus thailandicus strain is preserved with the preservation number of KCTC 15086BP; the beverage is prepared from abelmoschus esculentus, kiwi fruit, onion, green Chinese onion, garlic, leek, symphytum officinale, celery, burdock, asparagus, broccoli, cabbage, rape, Chinese cabbage, small pine vegetable, chili, color pepper, parsley, crowndaisy chrysanthemum, chrysanthemum, watermelon, lemon, orange, cryptotaenia japonica, muskmelon, cucumber, pumpkin, carrot, persimmon, flammulina velutipes, mung bean sprout, sweet potato, lettuce, mushroom, kelp, banana, nasturtium officinale, lotus root, perilla leaf, avocado, plum fruit and peach. 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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS SPIRITS VINEGAR WINE |
| title | Plant fermentation broth, plant fermentation product prepared by using novel Gluconobacter Thailand strain and application of plant fermentation product |
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