| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e6a6a89d17ce3b64923f0937c64ff56a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G2200-05 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 |
| filingDate |
2021-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dda51f8fe3b6fbc6f6bb2c205e20e5dc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5ead731d8949be031e5fe4511fef75c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4c9f8811068e43ef5c8925013ad92b4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61bfb3526cc18f6c2aead132c3bb2b30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b961e9ea3cafeb613084c8b01b3ed7b6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38a39447100c957fa3bd83127ef3140a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e038619a2ef464384e5f06be19569b9c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8100f6cb81d592aaaec33325aa84e776
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96391b7d90d9224c0cf90e3c3aed10ca |
| publicationDate |
2021-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-112812914-A |
| titleOfInvention |
A mixed fermentation process based on Pichia kluyveri and Saccharomyces cerevisiae |
| abstract |
The invention "a mixed-bacteria fermentation process based on Pichia kluyveri and Saccharomyces cerevisiae" belongs to the technical field of microorganisms. The mixed fermentation process based on Pichia kluyveri and Saccharomyces cerevisiae is characterized in that: Pichia kluyveri and Saccharomyces cerevisiae are subjected to mixed bacterial fermentation; the Pichia kluyveri refers to Pichia kluyveri Yeast Pichia kluyveri strain HSP11; the deposit number of the Pichia kluyveri strain HSP11 is CCTCC M 2021087. The product fermented by the process of the present invention has a more unique fragrance than the single-bacteria fermentation product, and can produce a wine with unique flavor, fragrance and mouthfeel, enrich consumer goods and expand consumption choices. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111849792-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113484438-A |
| priorityDate |
2021-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |