http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S60251867-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3415cdea463c93f5a5cde1d1b07e826b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G1-0203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-024 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G1-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-84 |
| filingDate | 1984-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05f061b67ef2c6a6bc3a55c97e903265 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc87dcdae834a31b4ee7cbf2ae49539c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_150b43c21f77c9a91e325bd0360af8a8 |
| publicationDate | 1985-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S60251867-A |
| titleOfInvention | Production of lactic acid beverage |
| abstract | PURPOSE: To produce a lactic acid beverage containing lactic acid bacteria in a high concentration from a fruit juice of a wide range of fruits, by bringing a specific treating agent into contact with the fruit juice under conditions of 4.5pH or below, removing antimicrobial factor contained therein, and adding lactic acid bacteria thereto. n CONSTITUTION: A substance having properties of bonding to (or adsorbing) a polyphenol e.g. amide resin, diatomaceous earth, active carbon or strongly basic anion exchange resin having quaternary ammonium groups, is used as a treating agent. Thus, (i) about 0.1W10wt%, based on the above-mentioned fruit juice, expressed in terms of solid is brought into contact with the fruit juice and agitated for about 10W40min and treated at ≤4.5pH. (ii) the resultant treated fruit juice is then sterilized, and inoculated with separately multiplied lactic acid bacteria, e.g. Lactobacillus casei, and cultivated for about 0.5W3 days to prepare the aimed lactic acid beverage with ≥10 6 lactic acid bacteria/ml content of lactic acid bacteria. n COPYRIGHT: (C)1985,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011250719-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S63251070-A |
| priorityDate | 1984-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.