| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e4eae2548359f5b2c19d7ac33a6c6d9 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-026
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate |
2018-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c3d10b329085805b9234e67f037adec
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8464e80017f737fe43a50e69f606d48e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92378260050cf9335333186d034c866c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f9377ac45baf6aceb93611b093af0ce
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e662f8d3702bd4e8b943960f603ee47 |
| publicationDate |
2019-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-109266624-A |
| titleOfInvention |
Method for preparing carotenoid degrading enzyme |
| abstract |
The invention relates to a preparation method of a carotenoid degrading enzyme, and belongs to the technical field of microbial fermentation. The preparation method comprises the steps of inoculating 2% Kut's seed liquid in a liquid medium, 30 ° C -35 ° C, pH = 3.0 - 3.5, 140 r / min fermentation for 8 - 10 h to obtain a fermentation liquid; the fermentation liquid is at 4 ° C, 10000 r Centrifuge at /min for 100-150 min, and take the supernatant to obtain a carotenoid-degrading enzyme crude enzyme solution. The Kut's bacterium is (Kurthia sp) NXUGQ15, and the accession number is CCTCC NO: M2017524. The carotenoid degrading enzyme produced by the deposited strain of the invention has an enzyme activity of 8.87 U/mL of the crude enzyme solution, and the scum or the mash is used to treat the volatile aroma components of the alcoholic beverage and improve the quality of the alcoholic beverage. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114774374-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114774374-B |
| priorityDate |
2018-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |