| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5667a1825cda92fdaac7e36f4cb4193 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-46 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-00 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-46 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate |
2011-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b59cd2fdc2cd4c4c96c16cd94fd2145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cae503b83ef2b01668610ba9b2b4ddf3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5687dd8d80bab65ae8823b78378cdf56 |
| publicationDate |
2021-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-112012032616-B1 |
| titleOfInvention |
LACTIC ACID BACTERIA FOR YOGHURT, LACTIC FERMENT, FERMENTED MILK PRODUCT, AND METHODS FOR PREPARING A FERMENTED MILK PRODUCT AND FOR OBTAINING A LACTIC ACID BACTERIA STRAP |
| abstract |
LACTIC ACID BACTERIA FOR YOGHURT. The present invention relates to a method for obtaining a lactic acid bacterial strain that results in a high mechanical resistance to the shear of the fermented product with the strain and for the bacterial strains obtained by this method. In addition, the present invention relates to strains of lactic acid bacteria that result in a high resistance to the mechanical shear treatment of fermented products with the strains or mutants and their variants. The greater texture stability can be measured as reduced sedimentation in liquid yogurt applications and reduced syneresis in traditional yogurt applications. Thus, the present invention also relates to methods for the preparation of a fermented dairy product, such as yogurt, with such strains of lactic acid bacteria and such fermented dairy products. |
| priorityDate |
2010-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |