| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0aac340fe91c976bb3156facddff8fc7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-30 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-649
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1216
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P5-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P1-04 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-81 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 |
| filingDate |
2015-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df35455e56fe4ae3b7888e62182c34bd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ad849a352088bd86e228ed5770f1b45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5e74fb56a6b45d8143696fd3c6a4e6e |
| publicationDate |
2021-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2944398-C |
| titleOfInvention |
Production of yogurt by addition of potato protein protease inhibitor to reduce lag time in fermentation |
| abstract |
The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide p H range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic. |
| priorityDate |
2014-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |