| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5abd2f3b9c799ad8e1d236ea5276e26 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-237
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-3018
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-145 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate |
2015-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2b0eaa47bd156fd09c43ded9f8bf93c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_280009c774e56417aa51dba66188ce7b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c59ce234948615eebb23f372d1e63119
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a94229bb5ae078974ef50662ff7070e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf99fbe8c01333a66ccc93377690c4c1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6606e53b14367f09368dc2623cc2f360
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7cbfc9e415da068ce0e42136607828d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ab63e204fe8c98365b930612fe5bb76 |
| publicationDate |
2016-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20160097422-A |
| titleOfInvention |
Salt-tolerant Yeast Isolated from Soybean Paste and Manufacturing Method of Yeast Salt |
| abstract |
The present invention relates to a yeast extract using a salt tolerant yeast Zygosaccharomyces mellis TK-01 (Deposit No. KCCM-11605) isolated from miso and a process for producing fermented yeast salt using the yeast extract. More specifically, a yeast extract having high KCl content is prepared by using a strain isolated from a traditional fermented soybean paste having a high salt concentration, and then subjected to enzymatic degradation. Then, a high-temperature reaction and a certain amount of salt are added to obtain a fermented yeast salt And a method for producing the same. The salt of fermented yeast substitute for salt in which the sodium content of the present invention is reduced can reduce sodium consumption. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114685000-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101885323-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114685000-B |
| priorityDate |
2015-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |