http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102599396-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb4530d58d659f6c3635b66e5e383e0f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 |
| filingDate | 2011-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b93d8e43e6aea1d8cc738311ec8233d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8e86a3f51249e6580f908e75b43fd95 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9076dee08e4ab989188c8cc4b801f070 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39ee14474bfcb7300f76fc3fb80da20d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a87b806263d297cc1314974fcb19ddf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c65433e0bc59e6fc68351b1bce2a1b14 |
| publicationDate | 2013-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102599396-B |
| titleOfInvention | Method for improving yield of nata de coco |
| abstract | The invention relates to a method for improving the yield of nata de coco. The method comprises the following steps of: mixing naturally fermented coconut water and water, adding sucrose to regulate the Brix sugar degree, regulating the pH value to 3.6-4.0 to form a fermentation solution, and adding (NH4)2SO4, KH2PO4, MgSO4, Vc, UDP-Glucose and Na2SO3 into the fermentation solution; and inoculating 5 percent of gluconacetobacter xylinus culture mother solution to the fermentation solution, standing, culturing for 4 to 6 days, and thus harvesting the nata de coco. The method is simple in process and convenient to operate; by adding the Vc, the UDP-Glucose and the Na2SO3 into the fermentation solution, the antioxidant activity in the fermentation solution can be improved, the oxidative stress of bacterial cells is reduced, the cellulose synthesizing capability of the bacterial cells is effectively improved, and many problems of insufficient raw material supply, low yield of the nata de coco, poor recycling effect of the fermentation solution and the like in production practice are effectively solved; and the method has important economic benefits and social benefits for sustainable development of the nata de coco industry. |
| priorityDate | 2011-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.