| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e4feda2a82a4adcd92a7619df2248333 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C11-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-19 |
| filingDate |
1998-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fb1aa5806271853944c28607c3e2fba
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_244bafdf17f1d72433b3a075e030252f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c214d18a2e04cd1d3000a94de9dbdaf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f35421f58bd21e98725d889a08b41f76
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5586500c155c92edd66bab5a556c8ce
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_691ce61e4ae6cb638e0e81235fff1ea2 |
| publicationDate |
1999-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H11318428-A |
| titleOfInvention |
Alcohol and food manufacturing methods |
| abstract |
(57) [Summary] [PROBLEMS] Without impairing the excellent brewing characteristics of practical yeast, Provided are a novel yeast which produces a high flavor component, and a method for producing alcoholic beverages and foods rich in aroma components. SOLUTION: In the method for producing alcoholic beverages and foods, a method for producing alcoholic beverages and foods using yeast having reduced or eliminated acyl CoA synthetase activity. A novel yeast in which acyl CoA synthetase activity is reduced or eliminated and ethyl caproate is highly produced. A method for producing alcoholic beverages and foods using the novel yeast in a method for producing alcoholic beverages and foods. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017121251-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017121204-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6119881-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1273664-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1273664-A4 |
| priorityDate |
1998-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |