| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-113
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-249 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1275
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-0065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y111-01007 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-08 |
| filingDate |
1992-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1999-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d0f177fe60ed9568b01219cd45639f5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9cbc9fde068a67ffac4a8a709867e49c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5f36ff2a735e27aaf714cef8de8b6d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd89ac072d1d712f50a60e2f667cb76b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b89e4e0797d346ceedef0e43e7bdf2c0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_127d573100f787246751ce69758c43d9 |
| publicationDate |
1999-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0521166-B1 |
| titleOfInvention |
Lactic acid bacterium starter, containing peroxidase, fermented milk product, and production thereof |
| abstract |
A process for producing a fermented milk product, wherein use is made of a starter comprising a lactic acid bacterium culture containing a peroxidase so as to disperse the peroxidase homogeneously in the product. It is thus possible to kill Escherichia coli and other saprophytic bacteria by the action of the peroxidase in the intestine, to enhance the effect of the product in controlling the intestinal function, to inhibit an excessive increase in the sourness of the product during the distribution and storage thereof, and to maintain a suitable sourness of the product throughout the period where it is palatable. |
| priorityDate |
1991-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |