| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d27312c697b6486220c9086240f03c1c |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2006-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c228a18fcaf341b9fb100c6915c123d |
| publicationDate |
2007-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2007289008-A |
| titleOfInvention |
Method for producing fermented tomato |
| abstract |
PROBLEM TO BE SOLVED: To provide a method for producing a fermented tomato product excellent in flavor. A culture medium containing a processed tomato product as a main component is inoculated with a lactic acid bacterium having γ-aminobutyric acid-producing ability (GABA), and the processed tomato product is fermented. The obtained tomato fermented product gives an excellent flavor as compared with the unfermented processed tomato product. The tomato fermented product can be widely used as a food or food material. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102028133-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105919034-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6991120-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012187096-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105394501-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020058309-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013073249-A1 |
| priorityDate |
2006-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |