| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5667a1825cda92fdaac7e36f4cb4193
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4ccf980aba7ebf1d8855bc9b2e373800
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc7eac8502986c91d399fea49c7566b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f52eeef48dd6f55cf51f70b46650eabc |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-225 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-127
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate |
2011-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71ad29ab5191483b7767d27cf5ed4206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8ce1e4194345401474a7404dcde0b4c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e82c11b944e4abdf703812983bb205e9 |
| publicationDate |
2011-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2011161085-A1 |
| titleOfInvention |
Lactic acid bacteria for yoghurt |
| abstract |
The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013184956-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9777253-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022106405-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2016150801-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019061263-A1 |
| priorityDate |
2010-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |