| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-179 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate |
2002-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71592447bcaa7c3808e3b4187e0713c2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aacee72ad255c50a49b9dbe9bcc61aa9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a4ef440094d52004d491378f44acb7dc |
| publicationDate |
2003-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2003035860-A1 |
| titleOfInvention |
Novel lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread |
| abstract |
Lactobacillus sanfranciscencis strains according to the present invention having a property for producing a non-organic acid antibacterial agent which exhibits at least mold-proofing activity. A fermented seasoning liquid of Lactobacillus according to the present invention may contain a Lactobacillus strain having a property for producing an antibacterial agent that inhibits the growth of mold. A method for producing bread according to the present invention may involve the use of a fermented seasoning liquid of a Lactobacillus strain having a property for producing an antibacterial agent which inhibits the growth of mold to make bread. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10495785-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006134305-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11199648-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10564319-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110885875-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10324231-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10584978-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1588631-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10509143-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10330827-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10624355-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10480956-B2 |
| priorityDate |
2001-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |