http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104498402-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-25 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-747 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K31-715 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-747 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K31-715 |
| filingDate | 2014-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104498402-B |
| titleOfInvention | Physiologically active lactobacillus plantarum for producing exopolysaccharide and application thereof |
| abstract | The invention discloses physiologically active lactobacillus plantarum for producing exopolysaccharide and an application thereof. The invention provides lactobacillus plantarum Lactobacillus plantarum SKT109 with a preservation number of CGMCC No.10130. The lactobacillus plantarum SKT109 and/or bacterial suspension and/or fermentation broth and/or metabolite thereof are applied in preparation of exopolysaccharide. Experiments in the invention prove that new lactobacillus plantarum SKT109 is found in the invention and can produce exopolysaccharide, when the lactobacillus plantarum SKT109 is used for preparing fermented lactic acid, the dosage of a thickening agent and a stabilizer can be reduced, good taste and flavor are endowed to the product, so that the physiologically active lactobacillus plantarum disclosed by the invention has a broad application prospect in the field of fermented food. |
| priorityDate | 2014-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 202.