| 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/C12N1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645
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_61f6aa12616b67f73150dbb1d079836f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61bfb3526cc18f6c2aead132c3bb2b30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8092300bec5e21db22d327fb4581ce3d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ff8c58f79a22e75221c1bb2e9093f97
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f989f1ab8eff4b29893897354daca31e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf3049b05fba1670a22f2ccac1be3505
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbefd7d4c2c2d0d74c705da69285ad8e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94c644e765839a887067f0b730224172 |
| publicationDate |
2021-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-113150898-A |
| titleOfInvention |
A mixed-bacteria fermentation process based on yeast Naganishia albida and Saccharomyces cerevisiae |
| abstract |
The invention "a mixed-bacteria fermentation process based on yeast Naganishia albida and Saccharomyces cerevisiae" belongs to the technical field of microorganisms. The mixed fermentation process based on yeast Naganishia albida and Saccharomyces cerevisiae is characterized in that the yeast Naganishia albida and Saccharomyces cerevisiae are subjected to mixed bacterial fermentation; the yeast Naganishia albida refers to the yeast Naganishia albida strain YC22; the preservation of the yeast Naganishia albida strain YC22 The number is CCTCC M 2021085. Compared with Saccharomyces cerevisiae F33 single-strain fermentation, it has a very significant improvement in a variety of aroma substances that affect the flavor of wine, thus creating the unique flavor, aroma and taste of fermented beverages. |
| priorityDate |
2021-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |