| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-645
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-69
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-125 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate |
2014-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2016-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2016-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101615526-B1 |
| titleOfInvention |
Bacillus subtilis SW0307 and method for making of Doenjang with flavor of traditional Doenjang using it |
| abstract |
The present invention relates to a method for producing the properties of Bacillus subtilis SW0307 and soy sauce miso reproduced with the traditional soybean paste using the same, wherein the strains can keep the flavor constant for each product to be produced, The flavor of miso can be reproduced. |
| priorityDate |
2014-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |