http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019187251-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e83dbf6b116930aede5c005a101c1bd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_afccd56726bb8fd92de04cd8e33714fa |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-12 |
| filingDate | 2018-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f40e609fad9de91fe67b8070f4464adf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ef148df1bd07603e6a7b8356e4c39b5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f20b980c8d5f483bf8114a549f425485 |
| publicationDate | 2019-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019187251-A |
| titleOfInvention | Fermented product manufacturing method and fermented product |
| abstract | The present invention provides a lactic acid bacterium having high adhesion to mucin, a fermented product obtained by fermenting the skin of a plant belonging to the genus Citrus using the lactic acid bacterium, a method for producing the same, and the like. A method for producing a fermented product comprising fermenting a skin of a plant belonging to the genus Citrus using a bacterium belonging to the genus Lactobacillus, wherein the bacterium belongs to the genus Lactobacillus. Is selected from the group consisting of Lactobacillus paraplantarum and Lactobacillus plantarum, has the ability to ferment the skin of plants belonging to the genus Citrus, and to the porcine stomach-derived mucin A method for producing a fermented product, characterized in that the adhesion ability is higher than that of Lactobacillus rhamnosus GG strain (ATCC 53103). [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113995128-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112189779-A |
| priorityDate | 2018-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.