http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140034644-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f722c54b41453cc603ae5bd1c415176 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2012-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5cbe0c820ccdb876f3496a5bd3ea8d1 |
| publicationDate | 2014-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140034644-A |
| titleOfInvention | Ischenchenia Orientalis MS1 and its uses |
| abstract | The present invention relates to a process for the preparation of isatin cyanide ( Issatchenkia < RTI ID = 0.0 > orientalis ) KCTC 12141BP (Korean Collection for Type Culture, entitled: Feb. 21, 2012) and a fermented food using the same. Ischeliaquia orientalis MS-1, which is excellent in acid resistance, sparing resistance and alcohol resistance and excellent in flavor during fermentation according to the present invention, as evidenced by the examples of the present invention, can be used even in an acidic condition of pH 2 It is possible to grow at a growth rate of 88% or more as compared with the optimal growth pH of pH 5.3, and grow at a concentration of 0.4% oxalic acid and 0.4% acetic acid. When the citric acid and malic acid are treated with more than 1% Lt; RTI ID = 0.0 > fermentation < / RTI > In addition, it is possible to ferment under high osmotic conditions such as honey because it can grow even under high concentration of sugar content of 40% or more. Unlike a variety of commercially available saccharomyces cerevisiae in fermentation, it can grow in 10% alcohol treatment, It is useful for fermentation under conditions requiring high alcohol tolerance. In addition, it is an extremely useful invention in the fermented food industry because it has an excellent effect that can be used for producing a honey-fermented beverage and a traditional food having excellent flavor during fermentation and thus improving sensuality. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021170084-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017142330-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114836332-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114836332-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021251812-A3 |
| priorityDate | 2012-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 347.