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WELL BEING LS CO LTD

Overview
  • Total Patents
    18
  • GoodIP Patent Rank
    192,123
  • Filing trend
    ⇩ 50.0%
About

WELL BEING LS CO LTD has a total of 18 patent applications. It decreased the IP activity by 50.0%. Its first patent ever was published in 2010. It filed its patents most often in Republic of Korea, China and United States. Its main competitors in its focus markets foods and drinks, biotechnology and pharmaceuticals are QINGDAO BISHUILANTIAN BIOLOGICAL TECH CO LTD, ANHUI JINYU FOOD CO LTD and YANGSHENG NANZHAO BIOLOGICAL TECH CO LTD.

Patent filings in countries

World map showing WELL BEING LS CO LTDs patent filings in countries

Patent filings per year

Chart showing WELL BEING LS CO LTDs patent filings per year from 1900 to 2020

Focus industries

Top inventors

# Name Total Patents
#1 Lee Deuk Sik 16
#2 Lee Dong Jin 14
#3 Choi Se Young 7
#4 Park Jong Soon 5
#5 Yoon Heon Young 3
#6 Seo Sang Hoon 3
#7 Park Jong Sun 2
#8 Deuk-Sic Lee 1
#9 An Soo Ye 1
#10 Lee Kyu Seok 1

Latest patents

Publication Filing date Title
KR102078324B1 Composition for removing hangover and disorders of intestinal comprising grain-origin lactic acid bacteria
CN111374304A Preparation method of edible enzyme food by using bacillus subtilis
KR20200049349A Manufacturing method of scorched rice comprising live lactic acid bacteria
KR20190077809A Manufacturing Method of Redbean sediment and Dough Fermented by Probiotics and Steamed Bread Containing Thereof
US2019380356A1 Method for processing coffee cherries using deep sea water and microorganisms
KR101298557B1 Manufacturing method for fermented coffee decreased caffeine using vegetable lactobacillus
KR20140075225A Method for Bio-Conversion of Ginsenosides from Wild Type Ginseng Having Anticancer Efficacy
KR20130065956A Making method of soybean paste using microorganism
KR20130062628A Manufacturing method for fermentation red ginseng increasing ginsenoside rg3, rg5 and rk1
KR20130056020A The method of increasing isoflavon aglucon content of soybean byproduct using microbial fermentation
KR20130005725A The speedy manufacturing method of mukeunji containing lactobacillus fermentum js
KR20120077354A Kimchi seasoning composition containing lactobacillus fermentum js
KR20120077150A Method of preparing food using lactobacillus fermentum js
KR20120000408A Functional foods containing vegetable-origin lactic acid bacteria and method thereof
KR20110125930A Fermented black garlic using vegetable lactic acid bacteria with yeast extract and mineral and a method thereof
KR20110111079A Probiotic grain fermentation and preparation method thereof