Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a7acc92b44a5905271328ee69cc4f781 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-179 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22 |
classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12 |
filingDate |
1993-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af0d909c3e4c8cb94b25f79a7992d9c5 |
publicationDate |
1995-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-0641857-A1 |
titleOfInvention |
Lactobacillus sake strain useful for curing raw sausage |
abstract |
A new microorganism from the Lactobacillus sake DSM 6747 strain is particularly suitable for ripening sausages. It leads to an improvement in acidification behavior, an acceleration of the ripening process and a stable and intense coloring. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004066755-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1676489-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0057728-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7985436-B2 |
priorityDate |
1992-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |