| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1394e66eb648f9bf0a1f5507fe25b67b |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate |
2008-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23570ac7be4ce3d5bed01fa1cae24054
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12d8bfe1da563272953b4253dfc8324d |
| publicationDate |
2010-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2010119305-A |
| titleOfInvention |
Fermented food containing lactic acid bacteria and method for producing the same |
| abstract |
The present invention provides a fermented food product that maintains a high activity and contains a large amount of living lactic acid bacteria. A fermented food comprising a guava leaf extract and a lactic acid bacterium belonging to the genus Lactobacillus and / or Streptococcus. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115119935-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102416803-B1 |
| priorityDate |
2008-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |