| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_22895f5dc633bf6fdb3805f5426c1d0a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12M1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-04 |
| filingDate |
2001-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2008-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5427a108219280710cec7443196ec011
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bf1ba1cf1d86c8e943b150bf849f4fd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f71b17f4c42f22b0485629127805ce8a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f589b97a121ec944b319587f6c62ebc8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b215e4a7a4a488d8ee5614dc6f742755
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_935fa0b09272ef1ed0f6e4ac75d51e96 |
| publicationDate |
2008-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1283011-B1 |
| titleOfInvention |
Process for the production of prebiotic sourdoughs |
| abstract |
Production of prebiotic leaven or sour dough from a ground or milled cereal and water with addition of a starter culture and optionally further processing with flour and water is such that the starting material contains exopolysaccharide-forming (extracellular polyfructosane-forming) microorganisms. <??>Independent claims are also included for: <??>Lactobacillus sanfranciscensis (DSMZ 10613) and Lactobacillus sanfranciscensis (DSMZ 14373); <??>(1) use of these L. sanfranciscensis strains as single or mixed cultures in the production of leaven starter cultures; <??>(2) production of exopolysaccharides (extracellular polyfructosanes) by fermentation of bacteria of the Lactobacillus genus by using either or both of the above L. sanfranciscensis strains with a saccharose-containing culture medium; and <??>(3) food additives which contain an exopolysaccharide (extracellular polyfructosanes) as bifidogenic prebiotically-effective substances or baking agents, especially to influence the dough rheology. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102010061431-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102012100834-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013113602-A2 |
| priorityDate |
2001-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |