http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090019487-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8917a1821112fba42f7b560455f9ab52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64fdca8a2fa4419b7c8c99c1837ebb4e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-865 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-34635 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 |
| filingDate | 2007-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_034a38ed93c8e27a0213be72c7e2d50a |
| publicationDate | 2009-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090019487-A |
| titleOfInvention | Yeast mycobacteria isolated from Takju |
| abstract | The invention MRS celebrity non-zero as sugar, jinyeo the property of the fermentation by the alcohols as a substrate to the yeast novel strain Saccharomyces separated from Takju having an excellent effect on preservation of food MRS celebrity non-zero (Saccharomyces cerevisiae) KMS1205, Saccharomyces (Saccharomyces cerevisiae ) KMS0510 and Saccharomyces cerevisiae KMS0724, which relates to fermentation with sugars and alcohols as substrates, which increase the osmoticity of foods and increase the preservation of foods through lowering water activity. It is believed that these strains will contribute greatly to the preservation of food when used in food. In particular, the growth of alcohol and the production of alcohol in the process of fermentation with sugar as a substrate, the increase of carbon dioxide gas and the resulting decrease in pH, the ratio of liposomes increases, thereby increasing the cell membrane permeability of microorganisms By exhibiting strong antibacterial activity, the propagation of various bacteria is suppressed, thereby improving the shelf life of food. |
| priorityDate | 2007-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.