http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102409071-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5fc7f7f18bb5ebf1829523e581454a81 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-465 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-62 |
| filingDate | 2011-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_febd59633dbce28347ee715534439278 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f07d8fce4f4b7bb4e148563d9efa5a30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba0a328f3fc2fd8eed9acc3f6bfaadbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f6a4659b909fd37082ecd14ee0bd145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d781e172da954b1de4e3a5dc0949565 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e00e8efa5d0768ccf27c41a8d004e54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03c7d45a77d68e451bed5f4953019a7c |
| publicationDate | 2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102409071-B |
| titleOfInvention | Fermentation method of erythromycin fermentation liquid |
| abstract | The invention discloses a fermentation method of erythromycin fermentation liquid, comprising the following steps of: inoculating streptomyces erythreus (producing bacterium) spores, culturing in a slant culture medium, performing three-stage seed intermediate culture, then inoculating into a sterilized culture medium, introducing sterile air and stirring, adding nutrient substances, and culturing. According to the invention, by optimizing the culture medium and improving the fermentation method, the utilization ratios of raw material such as glucose, soybean meal, corn steep liquor and the like are improved, the kinds and consumption of raw and auxiliary materials for fermentation are reduced, and the bioavailability of the raw and auxiliary materials is high. |
| priorityDate | 2011-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.