| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e761c46f5240fc03a79470139d07aedd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_72ad481d79ef221688a3c2938e095a48 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-155
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 |
| filingDate |
2003-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8224824dc2c9e2e15decfbca7cd48342
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_571a625609fda799f7fb7601c4b9238f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec101a569af812ddd16c3bafc7198a0d |
| publicationDate |
2003-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2516088-A1 |
| titleOfInvention |
Mixed starter culture and uses thereof |
| abstract |
The present invention relates to composition and mixed culture used for inhibiting the growth or killing spoilage or pathogenic microorganisms that can be found in different fermented foods, such as vegetables. The composition comprises at least one fermentation microorganism and at least one killer yeast producing an agent that inhibit the growth or kill other spoilage or pathogen microorganisms. Killer yeasts can be added before, during or fermentation processing of foods. |
| priorityDate |
2002-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |