| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18dc32b8ede56180534c807d186a1d77 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate |
2008-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a04c4805129b4823f0e94aaca8c658ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2bd8655aa7719578e307cb330f916c78
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49c4af85eca891d7e065e9e27b181716
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e606f0940a022c94bb1b9a45c6fe14b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4d8312ef8a7640c10e8ee8268bdf7bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cbfe0f21cb23b3fb92bfa9c068148ed |
| publicationDate |
2009-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20090123070-A |
| titleOfInvention |
Method for preparing Gaba-containing tomato fermented product using vegetable lactic acid bacteria having Gaba generating ability |
| abstract |
The present invention is cultivated using a lactic acid bacterium that converts glutamic acid to gamma-ammino butyric acid (GABA) as a main fermentation source of tomatoes containing glutamic acid, and finally GABA-containing tomato fermentation to produce tomato fermented products containing Gabba A method for producing water, and more particularly, (a) pulverizing a tomato and then sterilizing to prepare a medium containing tomato as a main raw material; (b) inoculating the medium with a carbon source and a nitrogen source as an auxiliary material and inoculating the lactic acid bacterium having the Gaba conversion ability; And (c) it provides a method for producing a tomato fermented product having a unique flavor by culturing the inoculated lactic acid bacteria and the organic acid and Gabba content is increased by increasing the physiological activity. It also provides a method of making a variety of processed foods using the tomato fermented product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104336606-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160085161-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102065584-B1 |
| priorityDate |
2008-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |