http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2404668-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01e086586d400eeebced58c2eaf72b4b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 |
| filingDate | 2006-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0253a29b955590ec5807221ea4ffea27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7824e47b025ee426b69c233b2d07ba1c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_baa197a44cdcb2bfd104d652c65d54cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_afde7f4347770d7de03e6dc8add5c4d3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18943d047ff679d245328fe9c6b6e7be |
| publicationDate | 2010-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2404668-C2 |
| titleOfInvention | Fermented food substances containing probiotic strains, and method for making thereof |
| abstract | FIELD: food industry. n SUBSTANCE: invention refers to the application of at least one free sulphur amino acid in total concentration 5 to 30 mg/l, particularly 10 to 15 mg/l, particularly 12 mg/l to 15 mg/l, particularly 12.5 mg/l in a method for making a fermented food substance with using a starter containing lactic bacteria and bifidus bacteria, and no more than 0.5 % of yeast extract or yeast autolysate. The fermented food substance is prepared by addition of said starter containing lactic bacteria and bifidus bacteria to the feedstock, the stage of fermentation and the stage of introduction of at least one free sulphur amino acid in total concentration 5 to 30 mg/l, particularly 10 to 15 mg/l, particularly 12 mg/l to 15 mg/l, particularly 12.5 mg/l. Said stage either precedes addition of the starter, or is combined therewith, or follows it, and the product contains no more than 0.5 % of yeast extract or yeast autolysate. n EFFECT: invention provides high safety of bifidus bacteria population during a period of storage at temperature 10°C for at least 35 days with maintaining acceptable organoleptic properties of the fermented product. n 34 cl, 4 dwg, 7 tbl, 7 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2663346-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2708146-C2 |
| priorityDate | 2005-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 117.