http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111411052-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-44 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 2020-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111411052-B |
| titleOfInvention | Staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor material |
| abstract | The invention belongs to the technical field of food processing, and particularly relates to staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor materials. The invention provides a Staphylococcus saprophyticus MF B8 GDMCC 60709, which is isolated from the muscle of mandarin fish. The staphylococcus saprophyticus has the capability of producing extracellular protease and lipase, can hydrolyze fish meat, hydrolyze protein and fat to generate Maillard reaction substrates, and can prepare a base material with unique flavor of the smelly mandarin fish by applying Maillard reaction, thereby saving the preparation cost and being widely applied to the field of food additives. |
| priorityDate | 2020-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.