http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102628022-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_26ed25f3feac102eae4ed421389c340f |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate | 2011-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84fcdb851938da8a2dadbfb8cdd3ae0c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_379e2c927205d327f0628a55d5de94e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b00a23e6dc5ea46e4e28edd4c99ee9c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_489c3bd72159aea8d52ebc1d6f9bd0af http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ff624d314427694f9c504f54c85f039 |
| publicationDate | 2013-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102628022-B |
| titleOfInvention | Lactobacillus helveticus Sayram 2-1 and high viscosity yoghurt starter prepared by lactobacillus helveticus Sayram 2-1 and application |
| abstract | The invention discloses lactobacillus helveticus Sayram 2-1 and a high viscosity yoghurt starter prepared from the lactobacillus helveticus Sayram 2-1 and an application, and belongs to the field of microbial fermentation. The collection number of the lactobacillus helveticus Sayram 2-1 provided by the invention is CGMCCNo.5729. The high viscosity yoghurt starter of the strain is prepared by steps of: inoculating the strain onto an MRS medium, followed by activation and spread cultivation, inoculating onto a whey medium, carrying out constant temperature culture, collecting thalline, adding a composite protective agent, and carrying out freeze-drying in a freeze dryer until the moisture is lower than 3%. Viable bacteria count of the product lactics reaches more than 1011 CFU/g. The high viscosity yoghurt starter produced by the use of the strain is well-preserved and is convenient to use. During the growth process of the strain, exopolysaccharide can be generated, thus greatly raising water holding capacity and stability of yogurt. High viscosity and stable texture can be maintained without food additives such as exogenous thickening agent, stabilizing agent and the like. Therefore, the yogurt produced by the application of the starter has advantages of good stability, high viscosity and high viable bacteria count of the lactics. |
| priorityDate | 2011-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.