http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012027888-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a532c7ba8f27a60cca4d58a8cf3c15a7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_08384a7f01f7c5d5a36b28a9170aed85 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-145 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-34635 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3463 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1234 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate | 2010-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae5b6beb4f16171c091a14ccb6542664 |
| publicationDate | 2012-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2012027888-A1 |
| titleOfInvention | Method for Culturing Lactic Acid Bacterium and Method for Producing Fermented Milk |
| abstract | Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous whey solution. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of not lower than 5 and not higher than 6. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity (several tens of thousands AU) and is usable as a food preservative. Further, yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added. With this process, it is possible to suppress an increase in the acidity of the yogurt. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107541473-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10503582-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10963334-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019139992-A1 |
| priorityDate | 2009-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.