http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05184320-A

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filingDate 1992-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb956eefcb6475cf5249c5906cb3e3d4
publicationDate 1993-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H05184320-A
titleOfInvention Soy milk fermentation method
abstract (57) [Summary] [Objective] The purpose of the present invention was to develop an industrial production method that solves the disadvantages of soymilk, the soybean taste, unpleasant odor, and color tone. [Structure] Soymilk contains at least two types of lactic acid-producing strains, and one of these lactic acid-producing strains is a Lactococcus lactis spp. ococcus lactis subsp. lactis var. diacetylactis ) Is a method for fermenting soy milk, which is fermented using a mixed inoculum. [Effects] Inoculum containing at least two types of lactic acid-producing strains (one of them is a Lactococcus lactis sub-species diacetyllactis mutant strain (Lactococcus lacti s subsp. lactis var. diacetylactis)) to ferment soybean milk to obtain a yogurt-like product, which has a better taste and smell than known fermented soymilk, It has a very similar organization.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019165667-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014163123-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210014744-A
priorityDate 1991-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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