http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201043143-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5dbf52a1a554cfa29f6a82ebb22d66c2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2009-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5930dbb497a07a79d516dfa5774bcfae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d963d58680758d7522fbd05fe2bcbd4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72ce25180104e326562d2ce2dba60206 |
| publicationDate | 2010-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201043143-A |
| titleOfInvention | Novel lactobacillus and their application |
| abstract | This patent provides two cultures Ya and Yb. We checked these two cultures Ya and Yb by 16SrDNA and obtained Ya as Lactobacillus helveticus and Yb as Lactobacillus paracasei, respectively. These two cultures were screened from baby's faece. The type of Ya group on MRS is gray and flat; the type of Yb group on MRS is white and round. The shape of Ya and Yb is long and short rod in microscopy, respectively. Ya and Yb could incubated in milk at 36-38 DEG C and dosage percentage about 2-5%. After fermentation about 18-24 hours, acidity of Ya and Yb is 1.5-2.0 and 0.5-1.0. Culture could appear good flavour when Ya and Yb ferment in milk together. |
| priorityDate | 2009-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.