| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7fbcdb105756f552ddf2e9ae2cfcf40a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78474f572fa291707ea626f7520b3d3b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1010e3862914acdd087e73d76911ec6d |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-66 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K31-357
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P17-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P39-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-75 |
| filingDate |
2001-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22538bcaf3effb40f10c7bfd2d2cf2e9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3e682e3b1ec476accec9e09edd76e07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1492418929b0a33c1b2ff18db0fac8e7 |
| publicationDate |
2002-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2002355004-A |
| titleOfInvention |
Fermented lemon and method for producing the same |
| abstract |
PROBLEM TO BE SOLVED: To provide a lemon fermented product which exhibits a high antioxidant activity and can easily expand the use and effective use of a lemon, and a method for producing the same. SOLUTION: Lemon fermented product is obtained by using Aspergillus saitoi, lemon peel, It is obtained by microbial fermentation of at least one fermentation raw material selected from carbohydrate membrane and canopy. This lemon fermentation product includes 8-hydroxyhesperetin (8-hydr) having an antioxidant effect and a motor oxidative stress reducing effect. oxyhesperetin). This fermented lemon product is produced by performing a preliminary culture treatment in which a culture medium containing Aspergillus cytoii is cultured under shaking under aerobic conditions, and then inoculating the culture medium with a fermentation raw material and performing a microorganism fermentation treatment. Fermentation period in microbial fermentation treatment is 2-14 Preferably it is days. As a fermentation raw material, a juice residue obtained by squeezing fruit juice from lemon fruit is suitably used. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109953297-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109953297-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114832041-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1369489-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8247002-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105982117-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105982117-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1369489-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102181596-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102286434-B1 |
| priorityDate |
2001-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |