http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-415356-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8357c79568c61ef7fd3548ab06e0b728 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C- |
| filingDate | 1973-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1976-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-415356-A1 |
| titleOfInvention | IMPROVEMENTS IN THE FERMENTATION PROCESS OF CURED SALCHICHON AND SIMILAR SAUSAGES. |
| abstract | Improvement in the fermentation process of cured sausage type sausages and the like, consisting essentially of the incorporation into the dough to be stuffed with a concentrated bacterial inoculum in one of the frozen, lyophilized or microencapsulated forms that provides a minimum of 107 viable cells/kg of microorganisms of the homofermentative lactobacillus genus (strain b-1 and b-3) and of the genus pediococcus (strain b-2), of which strain b-1 is a new variety, not described until now, of lactobacillus casei, very close to the alactosus variety, which is differentiated by a weak acidification of the milk and a weak fermentation of the lactose, differentiating also from the lactobacillus plantarum for its sensitivity to the secondary sodium alkyl sulfate, and the non-fermentation of the melibiose and of raffinose; strain b-2 is a variety of pediococcus cerevisiae, which is characterized by not growing in milk, fermenting sucrose, being positive catalase and reacting with benzidine with rapid color fading; and strain b-3 is a variety of lactobacillus plantarum, from the group of homofermentatives, characterized by its lack of growth in secondary sodium alkyl sulphate and a slow acidification of milk. (Machine-translation by Google Translate, not legally binding) |
| priorityDate | 1973-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 176.