http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019126308-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c48c6bf463e69f646af5448cea9c5c22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 |
| filingDate | 2018-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_770b2fa2d230fb0be0c0e2b0fb2b65e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22a6e83976ff79051ff2791a79267d77 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1bd4487b71b04b415ff2c2563d13ce0d |
| publicationDate | 2019-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019126308-A |
| titleOfInvention | Method of producing fermented kemazasa |
| abstract | [Problem] To provide a method for producing a fermented product of Kumazasa excellent in nutritional and physiologically active function and a fermented product of Kumazasa obtained thereby. The method for producing a kumazasa fermented product of the present invention comprises fermenting kumazasa leaves and / or stems in the presence of koji mold and a fermentation aid. The Aspergillus oryzae is preferably at least one of Aspergillus oryzae, Aspergillus oryzae or Aspergillus oryzae or Aspergillus oryzae mutant or Kawachi, and particularly preferably Aspergillus oryzae AOK 139 strain (FERM AP-20562). [Selected figure] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110317691-A |
| priorityDate | 2018-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 127.