http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105483168-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-25 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-54 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-52 |
| filingDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105483168-B |
| titleOfInvention | Method for solid-state fermentation of cassava residues by using lactobacillus buchneri and lactobacillus plantarum |
| abstract | The method for solid-state fermentation of the cassava dregs by using the combination of the lactobacillus buchneri and the lactobacillus plantarum comprises the steps of taking the cassava dregs as a fermentation raw material, mixing bacterial liquids of the lactobacillus buchneri and the lactobacillus plantarum in a volume ratio of 1:1, and inoculating according to the amount of 5% of dry matters of the cassava dregs. Adding 0.6% of brown sugar according to the mass percentage of the dry matter of the cassava dregs, adjusting the concentration of soluble sugar of the cassava dregs, adding 1% of urea as a nitrogen source, regulating the water content to be 60-65% by using normal saline, uniformly mixing, filling into a polyethylene film bag, pumping out air in the bag by using a vacuum pump to be in a vacuum state, sealing, and storing and fermenting for 10 days at room temperature to obtain the cassava dregs fermentation product. After fermentation treatment, the acetic acid and propionic acid content of the fermented cassava dregs can be obviously improved, the pH value is reduced, and the cassava dregs quality is effectively improved. |
| priorityDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.