| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_809355d9bfd1ab9256e20a2cc2a260a5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4d3c7dc20d6dced72a20c6a6c06d3552 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P39-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 |
| filingDate |
2019-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a9ae7c9495c229a25add9720fe91c14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcfc126d09a3f2595ed1ddb37e79dea6 |
| publicationDate |
2021-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3917333-A1 |
| titleOfInvention |
An organic, natural antimicrobial preservative for meat products |
| abstract |
The present invention relates to an "Organic, Natural Antimicrobial preservative for Meat products" comprising of natural organic salts (majorly lactates and acetates) which are a completely safe, organic, natural ingredients for preventing spoilage of fresh meats and sausages under refrigeration and imparts an enhanced shelf life to the meat products. The present organic preservative is produced by a two-step microbial fermentation of reducing sugars extracted from sweet potato and cassava starches using "Lactobacillus plantarum" for the first anaerobic fermentation step followed by the second "aerobic fermentation" step by a bacterial consortium comprising of Saccharomyces cerevisiae and Acetobacter aceti followed by downstream purification steps. It imparts a long term preservation and shelf life to the meat products for a period of more than 20-25 days for fresh brined meat and more than 6-8 months for processed and cured, refrigerated meats. |
| priorityDate |
2019-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |