http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012147759-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a72bdd5d4987d2ea16e2890e1b0e36f3 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2011-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a7f679cd768e078c0181b69229ef63b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91dd4595148bcb221eafb97405543bac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d756b741d9741a89fe5b86c44cffff69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b10e2d5dd3bb739738fa17f9d4f56b4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a98053c4a96cfe3b30d60ea0655cab5a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e6c1a588fefc13229ca690aa38bda01 |
| publicationDate | 2012-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012147759-A |
| titleOfInvention | New natto containing Lactobacillus lactic acid bacteria that suppress Helicobacter pylori and other pathogenic bacteria |
| abstract | [Problems] Yogurt containing Helicobacter pylori involved in the development of gastric / duodenal ulcers and lactic acid bacteria that suppress other pathogenic bacteria is widely used as a health food, but people who are not good at dairy products or have allergies People cannot take yogurt on a daily basis. A novel natto preparation method and / or food / drink that can be easily consumed on a daily basis and that allows people who are not good at dairy products or who are allergic to ingest lactic acid bacteria having an activity of suppressing pathogenic bacteria on a daily basis. provide. SOLUTION: In the production of novel natto containing lactic acid bacteria belonging to the genus Lactobacillus and natto that suppress Helicobacter pylori and other pathogenic bacteria and its food and drink, the characteristics of natto such as stringing, flavor and taste as natto are shown. Natto containing lactic acid bacteria belonging to the Lactobacillus acidophilus group and its food and drink. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103767027-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018082681-A |
| priorityDate | 2011-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.