| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3517
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3481
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate |
2011-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2014-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2014507120-A |
| titleOfInvention |
Method for inhibiting yeast activity |
| abstract |
A method for controlling or preventing the growth of yeast in foods having a pH of 2-6. The method of the present invention is selected from the group consisting of a) epigallocatechin gallate (EGCG) and b) basic amino acid polymers and basic amino acid α-amide esters and / or their salts. The combination with a derivative of a basic amino acid to be added to a food having a pH of 2 to 6 as an anti-yeast fungicide. [Selection figure] None |
| priorityDate |
2010-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |