| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_23bac85f40938acff6d1067bdc558257 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01031
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-272
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2405
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2402 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07G99-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 |
| filingDate |
2005-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac319243eb0ae650f91b9a6d894d8277
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_141192726fa06a262cabebf5813d5197
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1d6c99815ced2df7c0657c2ed1d26d7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4d6bdb5b067c2a09b645f4d6aaf88ac |
| publicationDate |
2017-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-PI0512385-A8 |
| titleOfInvention |
COMPOSITION, METHOD OF PRODUCING A GELAN GUM COMPOSITION, MICROBIOLOGICALLY PURE CULTURE OF SPHINGOMONAS ELODEA, AND, ISOLATED AND PURIFIED POLYNUCLEOTIDE |
| abstract |
COMPOSITION, METHOD OF PRODUCING A COMPOSITION OF GELAN GUM, MICROBIOLOGICALLY PURE CULTURE OF SPHINGOMONAS ELODEA, AND, ISOLATED AND PURIFIED POLYNUCLEOTIDE. Mutational inactivation of proteins involved in p-cresol production in certain milk products results in improved taste and odor. Undesirable para-cresol forms over time as a result of enzymes produced by the bacteria that produce gellan gum. Since gellan is typically used in a relatively impure form, the enzymes are added to the milk along with the gellan. Enzyme inactivation is a genetic means of eliminating enzymes without requiring any purification. |
| priorityDate |
2004-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |