Functional food composition comprising complex ferment consisting of soybean and barley
KR20180003013A
Aspergillus sojae SMF177 strain having high leucine aminopeptidase activity, derived from Korean traditional fermented dried soybean
KR20180003649A
Lactobacillus brevis and method for manufacturing fermented daikon composition having improved sourness using the same
KR20170138832A
Saccharomyces exiguus having capacity of inhibiting growth and development of Saccharomyces, composition comprising the same and method for manufacturing fermented food using the same
KR20170128926A
Kimchi sauce composition containing lactic acid bacteria fermented radish with onion and method for preparing the same
KR20170128932A
Lactic acid bacteria fermented rice comprising bay salt and preparation method thereof
KR20170097354A
Kimchi sauce composition comprising fermented hot pepper and fermented soybean and method for preparing the same
KR20170087322A
Method for preparing traditional vinegar comprising fermentation of natural whole grains giving rich flavor to Korean food
KR20170078306A
Aspergillus oryzae SMF119 strain having high leucine aminopeptidase activity, derived from Korean traditional fermented dried soybean
KR20170067357A
Method for improving flavor of ginseng
KR20170045050A
Cereals fermented by lactic acid bacteria and method for manufacturing the same
KR20170032036A
Ginseng tissue culture method for enhancing protopanaxatriol type ginsenosides content
KR20170009140A
Saccharomyces cerevisiae having enhanced salt tolerance, sugar tolerance and alcohol tolerance, and method for manufacturing cereal-fermented material using the same
KR20170004627A
Unpolished rice of solid-phase fermented by complex microorganisms and method for manufacturing the same
KR20170003289A
Strains having high gamma-glutamyltransferase activity, and method for manufacturing food composition and pharmaceutical composition using the same
KR20160147440A
Method for manufacturing distilled loquor using starch-fermented material and distilled liquor prepared thereby
KR20160120961A
Simultaneous two-step fermentation ginseng black vinegar and method for manufacturing the same
KR20160112704A
Composition for anti-fatigue containing aglycone ppd and/or ppt
KR101641509B1
A composition for anti-stress containing aglycone ppd and/or ppt