http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180088123-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5396826ac8c36d31e3eb53c9ef088a68 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 |
| filingDate | 2017-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_314ed754e9106dd90cc1d8328a818fab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dce5bbd4f704615e3f20a8ce36974bed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfadb660dc9729d572b5d7f62efc9c23 |
| publicationDate | 2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180088123-A |
| titleOfInvention | Barley bran paste improved quality using yeast or mold and manufacturing method thereof |
| abstract | [0001] The present invention relates to a method for producing a high-quality silkworm using yeast or fungus and a method for producing the same. In the method for producing a fusion protein according to the present invention, yeasts (such as Ischienia orientalis or Saccharomyces cerevisiae) Aspergillus oryzae, aspergillus, etc.), the artificial addition of the strains compete with the acid-producing bacteria involved in the production of the susceptor, thereby inhibiting the production of abrupt lactic acid, suppressing the acidity and improving the quality stability by increasing storage stability . In addition, the cellulosic field prepared by the above method has improved umami (flavor) and flavor, and can increase polyphenol content and radical scavenging activity, thereby enhancing the antioxidant effect. |
| priorityDate | 2017-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.