http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1339124-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2abbde609fa685fbe5fdcab056e59893 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e382f2036a454d4b14550331510539d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-032 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 1985-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1987-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8de264a154d41a91263ab2ce20b6d509 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5158991926883235995eae28daf4c02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee884c426691109a269bd03ae5f2aec9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5a86a1c873d5fefb6c30296bff9af6c |
| publicationDate | 1987-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1339124-A1 |
| titleOfInvention | Lactobacillus plantarium lactic acid bacteria strain for producing cheeses with high temperature of the second ripening |
| abstract | The invention relates to the dairy industry and is a new strain of mesophilic lactic acid bacteria Lactobacillus plantarium CMPM B-3242, which is used in starter cultures for the ripening of milk intended for the production of cheeses with a high second heating temperature. The aim of the invention is to obtain a new strain, which makes it possible to reduce the level of harmful microflora and stimulate the development of beneficial microflora in the process of cheese ripening. The strain retards the growth of Escherichia coli bacteria, while the width of the delay zone, determined by the method of diffusion into the agar by I, C. Egorova, is 4 mm, for micrococci 5 mm. The proteolytic activity of the strain, investigated after cultivation on sterile skimmed milk using a modified Ghoul method, was 0.273 mg / cm tryptophan + tyrosine. The use of the strain in the starter composition in the preparation of milk during the production of cheese helps to normalize the microbiological indicators of milk, to increase the overall organoleptic evaluation of cheese by 2-3 points, table 3. "С (Л со со соьо 4 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5895758-A |
| priorityDate | 1985-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 186.