http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109265525-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-335 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K14-335 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-113 |
| filingDate | 2018-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109265525-B |
| titleOfInvention | Swiss lactobacillus element and construction and application of expression vector thereof |
| abstract | The invention discloses the construction and application of Swiss lactobacillus and an expression vector thereof. It is prepared from acidophilic lactobacillus Lactobacillus acidophilus NX 2-6) genome sequencing data, the gene of Lactobacillus helveticus was obtained by bioinformatics and expressed heterologously in E.coli. The invention realizes the high-efficiency expression and renaturation of the Swiss lactobacillus NX267 and NX371 by selecting the buffer solution and parameters of the Swiss lactobacillus renaturation. The invention also utilizes the renatured Swiss lactobacillus to control the number of microorganisms in the artificially polluted milk, can obviously reduce the number of the microorganisms in the milk at the temperature of 25 ℃, and lays a foundation for the Swiss lactobacillus serving as a green food additive. |
| priorityDate | 2018-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 399.