| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d38c02f256c139b03b1f7a51e12f8eaa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_14b02369b953bf4ebd31190c8cb63473 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-245 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate |
1991-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27d3f51115a8b21ddf15420821c02039
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3f067817baae0da0a1fed8b203fca1f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_318d88f4dd4274bacafe5d7ca135646c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e02974cacab5a6c2934f5f5777cbf587
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb1f68d6887db7e130f4a944495ed056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5cc47c14ae98b1fb9bfa6f8fdb5c60e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2a4bb69bbff24e0e8e70e54519f0528
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b44da1356a6bcf8065a2655b51b79843 |
| publicationDate |
1994-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H0662814-A |
| titleOfInvention |
Fermented juice beverage manufacturing method and lactic acid bacterium used therefor |
| abstract |
(57) [Summary] [Structure] Fermentation of fruit juice is carried out using lactic acid bacteria entrapped and immobilized with a polysaccharide gel containing at least one of starch phosphate and its salt as an active ingredient. [Effect] Fruit juice having a low pH can be fermented with lactic acid bacteria without adjusting pH and removing fermentation inhibitors such as polyphenols, and the fermentation rate of lactic acid bacteria can also be increased. Further, the fermented fruit juice can be continuously produced for a long period of time, and the fermented fruit juice beverage having a good flavor can be produced at low cost. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114376131-A |
| priorityDate |
1991-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |