http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3741222-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_03337952642854ea468550bedc6159c0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 |
| filingDate | 2020-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d94f7239fb7b59741939302834f32f1f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18234dd5fe3dcef4b82debfc7dfe155e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d41b2c6e3bf84691cf935dc92469bd3e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67ace2858aeca68b27d305778c909bc2 |
| publicationDate | 2020-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-3741222-A1 |
| titleOfInvention | Method of activating mixture of lyophilized acidophilic bacteria of milk acid intended for low temperature decontamination of ochratoxin a in food blood |
| abstract | The idea of the invention is a method of activating mixture of lyophilized acidophylic bacteria of milk acid - Lactobacillus acidopfililus intended for low temperature decontamination of ochratoxin A mycotoxin in food pork blood in connection with the presence of mould (storage) fungi in the raw material of Aspergillus and/or Penicillium type. Application of a prebiotic from the group of oligofructans with molecular mass of 5000 Da to activate the mixture of lyophilized acidophylic bacteria of milk acid increases water absorption and gelation ability as well as favourably influences its consistency and structure of the food blood. The prebiotic provides cream like consistency and velvet feel of the product. It influences favourably the consistency of frozen products preventing release of water from a product after its defreezing. During the implementation of the invention, a considerable activation of milk acid bacteria intended for low temperature decontamination of ochratoxin A appearing in food pork blood was unexpectedly observed after the application of an optimal amount of 20 ug.1cm-3 mixture of a chemical compound from the group of purines, with molecular formula of C5H5N5 and molar mass of 135.13 g/mol and molecular formula of C17H20N4O6, molar mass of 376.36 g/mol, in the optimum amount of 1,5 µg.1cm-3. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114426939-A |
| priorityDate | 2019-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.