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Humulus japonicus, known as wild hop or Japanese hop, synonym H. scandens, is an ornamental plant in the Cannabaceae family. Originally found in temperate parts of Asia (China, Japan, Korea, Taiwan and Russia) and the tropical environment of Vietnam, it was imported to North America in the 1800s for use in an Asian tonic and as an ornamental plant. Since its arrival in North America, it has spread widely. It can be found throughout the Northeastern U.S. and eastern Canada. It is considered an invasive species in North America. The composition and chemistry of its oils differ from those of its relative the common hop, Humulus lupulus. As a result, the Japanese hop is not used in the production of beer.
Method of fixating and stabilizing nitric oxide metabolites through fermentation of nitrogen-containing natural substance
A fermented natural substance having nitric oxide metabolites fixated and stabilized therein is produced by a process including adding a fermentative strain to nitrogen-containing natural substance and carrying out fermentation by a batch fermentation process. The nitrogen-containing natural substance is at least one selected from the group consisting of lettuce, Sedum sarmentosum, spinach, blueberry, dandelion, pomegranate, cabbage, garlic, Morinda citrifolia, onion, soybean, bean sprout, mulberry leaf, Momordica charantia, Rubus coreanus, Houttuynia cortada, aronia, Humulus japonicus, Coptis chinensis, hijiki, hooker chive, mushrooms, calamus, wild spinach (Seomcho), Chinese cabbage, kelp, apple, mugwort, orange, salmon testis, abalone shell, shellfish shell, cricket, silkworm, Rehmannia glutinosa, and Shipjeondaebo-tang. to Bacillus sp., Bifidobacterium sp., Enterococcus sp., or Lactobacillus sp.
Owner:CHUN HYUN SOO