http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0956374-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 | 1995-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_429b464ff0d24124371969d555e02683 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72a80b110f2d0d29476b9e0723002e01 |
| publicationDate | 1997-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0956374-A |
| titleOfInvention | New Saccharomyces cerevisiae and its isolation method |
| abstract | (57) [Summary] [Objective] A mutant strain in which the productivity of various tasting ingredients is modified is isolated from sake yeast to produce sake with a taste ingredient balance different from conventional products. [Structure] Sake brewing yeasts belonging to the yeast Saccharomyces cerevisiae and exhibiting multidrug resistance are selected, and strains having mutations in the productivity of taste components such as organic acids and glycerol are selected from them and used. Stable production of sake with a quality different from conventional products. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018174769-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015177782-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012170365-A |
| priorityDate | 1995-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.