Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5667a1825cda92fdaac7e36f4cb4193 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-249 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-382 |
classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 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/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
filingDate |
2020-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fafb718060956d2825e939fc230778e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c79f848348f64d79f5e863a9bf6aaf9b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_759b1c984072281952c258a94541e86d |
publicationDate |
2022-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-4028561-A1 |
titleOfInvention |
Lactic acid bacteria for a heat-treated food product for storage at ambient temperature |
abstract |
Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains: (i) wherein the strain is capable of retaining viability at the end of 20days at a temperature of 25 ⁰C;and (ii) wherein the pH at most decreases 0.8 units during the storage period;and(iii) wherein the strain is selected from the group consisting of strains of the genus Oenococcus, and mutants thereof. |
priorityDate |
2019-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |