| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f8d88d46a146743363c0d6b6765c1de7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_004812c516317faa0ec0f7dc8be8b502
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27cb1c3e2c7ab56979b11314f99607fd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2567a9aae9bdc107f2970b7308813986
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2995e2cdf09f179c1ed055837bd9617 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2010-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc1a6bf5dc099405fa91113eea28864b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e56ac6eb543ff0b839a9aa6d6f3b188b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40039787f34168be62096c6304952355 |
| publicationDate |
2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-8323717-B2 |
| titleOfInvention |
Method of producing baker's yeast |
| abstract |
The method of producing baker's yeast involves producing yeast from a substrate composed of date syrup (Dips) diluted by molasses in sufficient quantity to lower the concentration of organic acids present in the date syrup that are toxic to yeast to safe levels, preferably a 1:1 mixture (w/w) of date syrup (Dips) and molasses. The substrate is inoculated with viable cells of Saccharomyces cerevisiae yeast and placed in a bioreactor or fermentation vessel. The yeast is produced by a fed-batch process to ensure continuous yeast production and prevent or minimize the production of alcohol by the yeast, additional increments of the substrate being added about hourly for the duration (about 12 hours) of the yeast propagation process. The process produces baker's yeast comparable in quality to yeast produced from a pure molasses substrate for such purposes as making bread, and in sufficient quantity to be practical for industrial production. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105980543-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160117461-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11008544-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105980543-A |
| priorityDate |
2010-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |