http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180032753-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c1397cd8f10d458e1ae83cbab563cb75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_20480c34cdf10fe8566594f4d9551fd8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-02 |
| filingDate | 2016-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95f2c19d448f43e404cd31911c9b153b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f68f892dc804f7586143dacfd13427ab |
| publicationDate | 2018-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180032753-A |
| titleOfInvention | Medium composition for enhancing alcohol fermentation comprising leaf of yam and alcoholic beverage using the same |
| abstract | The present invention relates to a medium composition for promoting alcohol fermentation comprising leaves of yam, a method for promoting alcohol fermentation using the medium composition for alcohol fermentation, a method for cultivating yeast, leaf fermented soybean and a process for producing the same. When the yeast is fermented by the addition of a certain amount of leaves to the fermentation medium, it is possible to increase the final fermentation yield and increase the yield of the fermentation, , It is expected that the effect of fermentation with alcohol will be strong and that the environmental burden of fermented waste liquid treatment can be expected to be reduced due to the efficient fermentation of alcohol by the fermentation process. In addition, since the leaves can be harvested continuously during the cultivation period and can be discarded without any special use, it is very economical compared to the yeast extract (trade name: Yeast extract) which is used as a yeast growth factor and fermentation promoting factor. The leafy fermentation method does not cause any additional burden on the fermentation process and the production of the product. In addition, the leafy fermented soybean paste fermented by adding leaf leaves has excellent necking and sensory properties, and it is an extremely useful invention in the fermentation industry because of its palatability and unique taste. |
| priorityDate | 2016-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 279.