http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112795519-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| filingDate | 2021-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2023-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2023-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112795519-B |
| titleOfInvention | A kind of Bacillus siamese and its application in vinegar rich in acetoin |
| abstract | The invention discloses a Bacillus siamese and its application in acetoin-rich vinegar. The Bacillus siamese QH‑20009 can grow and metabolize under acidic conditions and simultaneously produce amylase, granular amylase and pullulan Enzymes and proteases, used in the food field, can significantly increase the starch utilization rate and non-volatile acid content of vinegar brewing raw materials, and can solve the problem of low raw material utilization in vinegar brewing, ensuring full utilization of grain and improving The content of amino acids in vinegar can also metabolize carbohydrates to high-yield acetoin, which can increase the content of acetoin in brewed vinegar, improve the flavor of brewed vinegar, and improve the quality of vinegar products. |
| priorityDate | 2021-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.