Title:
THERMOPHILIC BACTERIUM OF THE BACILLUS GENUS, AND A PRODUCTION METHOD FOR FISHMEAL CONTAINING SOYBEAN MEAL USING THE SAME
Document Type and Number:
WIPO Patent Application WO/2012/008760
Kind Code:
A2
Abstract:
The present invention relates to: a thermophilic bacterium of the Bacillus genus, Bacillus subtilis subsp. subtilis LSK 0604(SARC_BSL), which is Repository Deposit No. KCCM 11067P; and to a production method for fishmeal containing soybean meal using the thermophilic bacterium of the Bacillus genus Bacillus subtilis subsp. subtilis LSK 0604(SARC_BSL), wherein soybean meal is mixed up, and the thermophilic bacterium of the Bacillus genus Bacillus subtilis subsp. subtilis LSK 0604(SARC_BSL), which is Repository Deposit No. KCCM 11067P, is added.
More Like This:
Inventors:
OK IMHO (KR)
JI SUNGCHOON (KR)
JI SUNGCHOON (KR)
Application Number:
PCT/KR2011/005164
Publication Date:
January 19, 2012
Filing Date:
July 13, 2011
Export Citation:
Assignee:
OK IMHO (KR)
JI SUNGCHOON (KR)
JI SUNGCHOON (KR)
International Classes:
C12N1/20; A23K1/16; A23K1/18; C12R1/125
Foreign References:
| KR100952344B1 | 2010-04-09 | |||
| KR20000054036A | 2000-09-05 | |||
| KR100297231B1 |
Other References:
MAKKAR, R. S. ET AL.: 'Biosurfactant production by a thermophilic Bacillus subtilis strain' JOURNAL OF INDUSTRIAL MICROBIOLOGY AND BIOTECHNOLOGY vol. 18, 1997, pages 37 - 42
SANG SOO LEE ET AL.: 'Studies on Proteolytic and Fibrinolytic Activity of Bacillus subtilis JM-3 Isolated from Anchovy Sauce' JOURNAL OF KOREAN SOCIETY OF FOOD SCIENCE AND TECHNOLOGY vol. 34, no. 2, 2002, pages 283 - 289
SANG SOO LEE ET AL.: 'Studies on Proteolytic and Fibrinolytic Activity of Bacillus subtilis JM-3 Isolated from Anchovy Sauce' JOURNAL OF KOREAN SOCIETY OF FOOD SCIENCE AND TECHNOLOGY vol. 34, no. 2, 2002, pages 283 - 289
Attorney, Agent or Firm:
PUKYUNG INTERNATIONAL PATENT AND LAW FIRM (KR)
특허법인 부경 (KR)
특허법인 부경 (KR)
Download PDF:
Claims: