http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011125228-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7f3c8e04cf9d13fafdbb5b23cdef876f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate | 2009-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_726f773c6d9a2ef1cf4011310ffa7be2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_754c59f05bbcb4ed880f8ad038767833 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c04e24df328ce19cd32964efb89a6fab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27c1f9908ddd73534c6b956afa7a9366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc3c1c89faa455cfebc4ace7d3bf675c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51d3fc6a6f1680cbc06e9dc1caa8f6df |
| publicationDate | 2011-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011125228-A |
| titleOfInvention | Alcohol fermentation method and alcohol |
| abstract | The present invention provides a resource-saving, energy-saving and efficient alcoholic fermentation method in which the fermentation ability of alcohol-fermenting microorganisms such as yeast is enhanced in a high temperature range of a fermentation temperature of 33 ° C. or higher, and alcohol fermented by the fermentation method. Objective. [Solution] A ground product of an agricultural product selected from yuzu seeds, loquat seeds, grape seeds, sesame seeds, ginger, ginger, garlic tubers, and gloriosa bulbs, or an extract thereof, is added to an alcohol fermentation raw material. An alcohol fermentation method in which fermentation is performed in a temperature range of 40 ° C. is provided as a basis, and the fermentability of alcohol-fermenting microorganisms is enhanced by this means. Then, yeast, Zymomonas bacteria, or Zymobacter bacteria are used as alcohol-fermenting microorganisms. Furthermore, the alcohol fermented by any of the methods described above is provided. [Selection] Figure 1 |
| priorityDate | 2009-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.