http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07147972-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5128cfc84a0fb189fceb3cd240c44493
classificationIPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
filingDate 1993-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13afc5b8f4609c26ca7f7490bfccfc40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2faead60f5f6a65f2dddb46ceefcf4d3
publicationDate 1995-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H07147972-A
titleOfInvention New Saccharomyces cerevisiae and its uses
abstract (57) [Summary] [Structure] Yeast belonging to Saccharomyces cerevisiae and showing sensitivity to a medium containing 2 mM / l of caproic acid, yeast belonging to the genus Saccharomyces contains 2 m of caproic acid. A yeast screening method characterized by selecting a yeast showing sensitivity to a medium containing 2 mM / l of caproic acid using a medium containing M / l to 5 mM / l, and producing sake using the above yeast A method for producing sake, which is characterized by that. [Effect] A yeast belonging to Saccharomyces cerevisiae and showing sensitivity to a medium containing 2 mM / l of caproic acid can be provided, and a screening method therefor can be provided. Furthermore, by using this yeast, it is completely different from conventional sake. It is possible to produce sake having a sensually distinctive characteristic that it has a different scent in the incense that is not so strongly recognized in conventional sake.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017086047-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9620272-A1
priorityDate 1993-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID450532805
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419559481
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419538481
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4932
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID18348314
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226395968
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID426126020
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6113
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419490121
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID24402
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419474453
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415909748
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID259832
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID8892
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID414807043
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID31265
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419558099
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID303570
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419558215
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419521158
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID24529
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415931855
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5282054
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6992806
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4932
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID439202
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID857

Total number of triples: 42.