| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1be89218f67c641019867405e705b7b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6316337bfcbeed92c3252c826c900ed8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3dc146b35d8a2f3bafd0b0daf9ed1612 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P31-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K35-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P31-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3463
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-20 |
| filingDate |
2005-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f94a2e83914a886033b8fc2d03e07e88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff84d1515ff55f7a758c5f3e5a6b4328 |
| publicationDate |
2005-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2005094850-A1 |
| titleOfInvention |
Antibacterial composition |
| abstract |
It is intended to prevent contamination with the use of a food. As a candidate food, attention is given to an acidic fluid food which comprises an antibacterial fluid food having been acidified by adding a fermented milk product as a protein source. The antibacterial function of the acidic fluid food is compared with the antibacterial functions of the fermented milk product employed as the starting material and a neutral fluid food. Although it has been already known that fermented milk such as yogurt has an antibacterial function, the above-described acidic fluid food unexpectedly shows a stronger antibacterial function than the fermented milk product employed as the starting material on gram-positive bacteria such as MRSA which are important from the viewpoint of public health. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014091679-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6029242-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017019833-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012132913-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009274964-A |
| priorityDate |
2004-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |