http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115067516-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K2800-85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-9789 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q19-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-9789 |
| filingDate | 2022-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-115067516-B |
| titleOfInvention | Application of Lactobacillus plantarum BLCC2-0015, peony flower fermentation liquid and its application |
| abstract | The invention belongs to the technical field of microbial application, and specifically discloses the application of Lactobacillus plantarum BLCC2-0015, peony flower fermentation liquid and its application, specifically the application of the strain in the preparation of peony flower fermentation liquid, and the preparation process mainly includes pretreatment and Fermentation process; Among them, the pretreatment process adopts the method of low-temperature quick-freezing, low-temperature beating combined with high-temperature instantaneous sterilization, which reduces the degree of damage to the active substances of peony flowers, maintains the total polyphenol content to the greatest extent, and produces peony suitable for fermentation Flower serum; Lactobacillus plantarum BLCC2-0015 is used for fermentation during the fermentation process to promote the dissolution of the original polyphenols, increase the content of polyphenols through biotransformation, enhance the stability of polyphenols, and improve the quality of peony. The shelf stability and quality of peony flower development related products can effectively improve the application value of peony flower fermented liquid in food, cosmetics and other fields. |
| priorityDate | 2022-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.