http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013123408-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 |
| filingDate | 2011-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27c1f9908ddd73534c6b956afa7a9366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee511fd7b37ef12dbb8c5d60b25a0293 |
| publicationDate | 2013-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013123408-A |
| titleOfInvention | Alcohol fermentation method and alcohol |
| abstract | An object of the present invention is to provide a resource-saving and energy-efficient and efficient alcoholic fermentation method by enhancing the fermentation ability of alcohol-fermenting microorganisms such as yeast, and alcohol fermented by the fermentation method. To do. An alcohol fermentation method in which amygdalin is added to an alcohol fermentation raw material and fermented, the alcohol fermentation is performed using yeast, and the amygdalin is 4 × 10 −8 mg% per initial moromi volume of the alcohol fermentation raw material. In the range of (w / v) to 4 × 10 −2 mg% (w / v), alcohol fermentation is performed using Zymomonas bacteria, and amygdalin is 4 × 10 −8 per initial moromi volume of the alcohol fermentation raw material. The alcohol fermentation method to be added in the range of mg% (w / v) to 400 mg% (w / v) is provided as a basis. Furthermore, the alcohol fermented by any of the methods described above is provided. [Selection] Figure 1 |
| priorityDate | 2011-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.