http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102337225-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_312804bd9173794765ee392ae754b1f4 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 |
| filingDate | 2011-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b58de45f3c3dd5699a9dd11b586e37b8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e5ad2b7c4e08bc50a07c97a4281f1cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1bd93e4f9c29cfb3519e8903fc4d6e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db61f6b419acb04b5f5c35bfc2941f45 |
| publicationDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102337225-B |
| titleOfInvention | Preparation method of high-nitrogen fresh yeast and extract |
| abstract | The invention relates to Saccharomyces cerevisiae and a preparation method thereof. A preparation method of high-nitrogen fresh yeast is mainly characterized by comprising the following steps of: (1) preparing a strain, i.e., Saccharomyces cerevisiae which is collected in the China General Microbiological Culture Collection Center with the collection number of CGMCC No.5004; (2) preparing a culture medium in a certain mass ratio; (3) pretreating sweet sorghum juice; (4) fermenting; (5) undergoing an adaptive phase at the ventilation quantity of 0.8-1.2 V.V.m and the stirring speed of 300-500 r/min for 4-6 hours, and adding nutritional salts, including 0.2-3 percent of (NH4)2SO4, 0.03-1.5 percent of MgSO4 and 0.2-1.5 percent of KH2PO4; (6) undergoing an exponential growth phase for 10-20 hours, fermenting at the fermenting temperature of 32-35 DEG C, undergoing a decline phase at the ventilation quantity of 0.3-0.5 V.V.m and the stirring speed of 80-150 r/min, stopping feeding liquid glucose, measuring the concentration of residual sugar in fermented cheese liquid, and stopping fermenting if the concentration of residual sugar is less than 0.5 percent; and (7) treating a fermentation liquid. In the method, the sweet sorghum juice is taken as a carbon source in the fermentation liquid. Compared with other carbon source culture mediums such as honey and beet, the sweet sorghum juice has the advantages of simple pretreating process, saving in energy consumption and increase in production efficiency. |
| priorityDate | 2011-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.