http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102020829-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b1bd0f53df495a7d998e26251289eb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R1-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-865 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 |
| filingDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9dd942224544dc060a2a0ae8387091c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96cabfa1706275186219dfad9d0bd924 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fabedc6618aad0248eb14007579352d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_801c6bae632fd218a0b5782f549c5299 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a320ba400aa2a1af34fd9fba0e7b67c |
| publicationDate | 2019-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102020829-B1 |
| titleOfInvention | Baker's yeast for outstanding fermentation on various sugar content |
| abstract | The invention my process to the three new baking yeast, Saccharomyces for fermentation with excellent characteristics in a wide range of sugar concentration Levy jiae (Saccharomyces cerevisiae ) SPC 73-1, the present invention provides a novel baker's yeast, Saccharomyces cerevisiae SPC 73-1, which exhibits excellent fermentation characteristics even at various sugar concentrations. That is, Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) SPC 73-1 of the present invention has a high maltose capacity and shows excellent fermentation ability even at low sugar concentrations, and possesses high sugar resistance and has excellent fermentation ability at high sugar concentrations. Exert. Therefore, Saccharomyces cerevisiae SPC 73-1 of the present invention can be widely applied from bread with low sugar content to bread with high sugar content. In addition, Saccharomyces of the present invention ( Saccharomyces) cerevisiae ) SPC 73-1 has high fermentation stability and is suitable for straight baking and medium baking. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102532782-B1 |
| priorityDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 106.