| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_259045c6eba6e2c5d338b84e0a88b571 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-645 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-38 |
| filingDate |
2012-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84b731a6e27ad992f57804b31d543c60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a93059cc0955f23aade45e6e7512abf7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e666827e5af12ec4a8052419b39ecd8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8df35b036622158751f3165cc6f86a75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d2326625150c1a1b78c1c156f77d391 |
| publicationDate |
2014-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20140049811-A |
| titleOfInvention |
Hongkuk strain suitable for liquid fermentation of ultra fine grinding substrate and its use |
| abstract |
The present invention relates to a red yeast strain suitable for the liquid fermentation of the ultra fine grinding substrate and a liquid fermentation process of the red yeast rice, and more particularly, Monascus sp. RY1 suitable for the liquid fermentation of the finely divided substrate using the ultra fine grinding technique . It relates to a strain and a liquid fermentation process of red yeast soup using the same. The liquid fermentation process according to the present invention can be easily fermented with red yeast rice and can shorten the fermentation time and prevent contamination, and can be applied to the development of well-being foods using red yeast rice by various applications such as alcohol fermentation, acetic acid fermentation, lactic acid fermentation and Cheongguk fermentation. Do. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105558764-A |
| priorityDate |
2012-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |