http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AR-114991-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5667a1825cda92fdaac7e36f4cb4193 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate | 2018-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AR-114991-A1 |
| titleOfInvention | LACTOBACILLUS RHAMNOSUS WITH HIGHER PRODUCTION OF DIACETYL |
| abstract | The present refers to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting an improved creamy flavor to the dairy product without adversely affecting the rheology, fermentation time or post-acidification of the dairy product. The present further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which is high in diacetyl. A Lactobacillus rhamnosus strain useful for preparing said dairy product is also part of the present. |
| priorityDate | 2018-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419538250 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID650 |
Total number of triples: 16.