http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104371937-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104371937-B |
| titleOfInvention | A strain of Saccharomyces cerevisiae capable of co-fermentation with multiple carbon sources and its application |
| abstract | The invention discloses a strain of Saccharomyces cerevisiae capable of co-fermenting with multiple carbon sources and an application thereof, belonging to the technical field of microorganisms and the technical field of fermentation engineering. The Saccharomyces cerevisiae CCTCC M 2014463 strain of the present invention is isolated from the fermented grains of Chinese Maotai-flavor liquor. The strain can utilize glucose, galactose, xylose and allulose, sucrose, maltose, melibiose, turanose, trehalose, raffinose, and can simultaneously utilize glucose and other sugars above. At the same time, the yeast can tolerate high temperature, high ethanol and high acid, and produce acids, alcohols, esters, phenylacetaldehyde, acetophenone 4-vinylguaiacol and other flavor substances. The yeast can be directly used in the production of drinking wine, the strengthening of Saccharomyces cerevisiae in the production of drinking wine, and the production of fuel ethanol as a carbon source substrate after saccharification of starch and cellulose, and can significantly improve the utilization rate of carbon source and the yield of ethanol. |
| priorityDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.