http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020133194-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e143d041bbd61f483c750f8f463ddd3c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-10 |
| filingDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c21861bf57ce84da39ed14c7131ed1f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_950b542c7f1404971fc52a4d501d8c6a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_910201e444e173aa0a7aa36ad4976d2f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_367df8951b30c4ad46563b355c4ae11d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d09b7506860114a5435fc05681f1ba75 |
| publicationDate | 2020-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020133194-A1 |
| titleOfInvention | Method for preparing flavored fermented soybean meal by step fermentation with multiple strains |
| abstract | Disclosed is a method for preparing a flavored fermented soybean meal by step fermentation with multiple strains, comprising the following steps: 1) aerobic fermentation with Aspergillus oryzae of adding soybean meal into water, inoculating Aspergillus oryzae in an amount of 10% to 100% on a dry solids basis, and fermenting for 12-20h; 2) fermentation with Saccharomyces cerevisiae of inoculating, after aerobic fermentation with Aspergillus oryzae is complete, a broth of Saccharomyces cerevisiae in an amount of 10% to 100% by weight on a dry solids basis, then placing layers of the material into an airtight fermentation device with the surface layer being closed for oxygen-proof operation, and fermenting for 18-48h, a viable cell count at the end of aerobic fermentation with Saccharomyces cerevisiae exceeding 10^10 cfu/g; and 3) fermentation with a lactic acid bacterium of inoculating, after fermentation with Saccharomyces cerevisiae is complete, a broth of Streptococcus thermophilus in an amount of 10% to 100% by weight on a dry solids basis, and fermenting for 18-80h until the fermentation temperature reaches 50ºC. The method solves the problems associated with existing soybean meal fermentation in which different microbial strains do not exhibit separate or excellent function, resulting in poor taste and flavor of the soybean meal. |
| priorityDate | 2018-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.