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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
filingDate 1988-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43962fb913568978a280cec8ec23d2e2
publicationDate 1989-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber DE-3802840-A1
titleOfInvention METHOD FOR PRODUCING A LIVABLE VEGETABLE PRODUCT CONTAINING LACTIC ACID BACTERIA
abstract The invention relates to a process for the production of a fermented product containing lactic acid and viable lactic acid bacteria by acidification of an aqueous suspension of baked bread composition based on sour dough in lactic acid medium, which process is characterised in that the baked product of a superacidified bread dough is employed as bread composition. The extent of this superacidification can be chosen freely but is chosen in each case so that the baked product is no longer of interest as sour dough bread customary or sellable commercially.
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2301362-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011036304-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102009003666-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-19932055-B4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-3940247-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017125464-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102009003666-B4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-19522472-A1
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priorityDate 1988-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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