US 12,275,969 B2
Halophilic Bacillus amyloliquefaciens KMUS1 which produces thrombolytic enzyme nattokinase
Moon Hee Sung, Seoul (KR); Misun Kwak, Goyang-si (KR); and Jong-Hoon Kim, Goyang-si (KR)
Assigned to KOOKMINBIO, CORP., Jeollabuk-do (KR)
Appl. No. 17/288,907
Filed by KOOKMINBIO, CORP., Jeollabuk-do (KR)
PCT Filed Nov. 1, 2019, PCT No. PCT/KR2019/014706
§ 371(c)(1), (2) Date Oct. 18, 2021,
PCT Pub. No. WO2020/091504, PCT Pub. Date May 7, 2020.
Claims priority of application No. 10-2018-0133546 (KR), filed on Nov. 2, 2018; and application No. 10-2019-0137867 (KR), filed on Oct. 31, 2019.
Prior Publication US 2022/0033797 A1, Feb. 3, 2022
Int. Cl. A23L 29/00 (2016.01); A23L 11/50 (2021.01); A23L 33/135 (2016.01); C12N 1/20 (2006.01); C12N 9/54 (2006.01)
CPC C12N 9/54 (2013.01) [A23L 11/50 (2021.01); A23L 29/06 (2016.08); A23L 33/135 (2016.08); C12N 1/205 (2021.05); C12Y 304/21062 (2013.01); A23V 2002/00 (2013.01)] 3 Claims
OG exemplary drawing
 
1. A method of preparing a food product comprising a bacterial body, comprising:
isolating Bacillus from a fermented food;
spreading the isolated Bacillus on a medium having a NaCl concentration of 5%;
incubating the medium at a temperature of 30 to 40° C.;
selecting, from the incubated medium, a halophilic Bacillus amyloliquefaciens KMUS1 strain which is deposited as KCTC13635BP,
wherein the selected KMUS1 strain exhibits optimal growth at the NaCl concentration of 5%; and
adding the halophilic Bacillus amyloliquefaciens KMUS1 strain, as an active ingredient, into the food product selected from the group consisting of sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, ice cream, alcoholic beverages, and vitamin complexes to prepare the food product comprising the bacterial body.