http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102016009544-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6bca44eb1bd3d2048be8425c2ec2afe |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-62 |
| filingDate | 2016-04-28^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ebb430b2a1ff8868328510df3b085f4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b13e98c141479804f58a0827ec6dfbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92d393ffbf03963750e398a3e3837091 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_115f3664de74eedd78923d518a065a51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ebb966558c7f27226123b7dbe8df266 |
| publicationDate | 2018-03-13^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-102016009544-A2 |
| titleOfInvention | BIOTECHNOLOGICAL PROCESS IN SOLID STATE FOR OBTAINING ETHYL ACETATE AROMA USING FIMBRIATE CERATOCYSTIS MICROORGANISM AND MAKING THE CASSAVA HOUSE FLOUR AS SUBSTRATE |
| abstract | solid state biotechnological process to obtain the ethyl acetate aroma using ceratocystis fimbriata microorganism and using the cassava husk flour as substrate. The present invention relates to the production of a bioaroma through solid state fermentation using the cerutocystis fimbriata microorganism grown in cassava husk flour. The fermentative process of the residue was conducted as follows: washing and drying the cassava case, grinding. sterilization, cooling, inoculation, fermentation and centrifugation. This invention aims to produce ethyl acetate bioaroma by taking advantage of and evaluating the biotechnological potential of cassava peel, the most produced agroindustrial residue in the state of Sergipe. The processing of cassava, whose main purpose is to obtain flour and starch, causes serious environmental problems due to its disposition in nature. Its bagasse is composed of the fibrous material of the root, containing part of the starch. In processing these cassava roots to obtain the starch and flour, the amount of cassava film and bagasse that is generally disposed of in the environment is generated without any treatment resulting in a great environmental impact. Our invention produces this bioaroma in a simpler, less costly and less polluting route taking advantage only of the biotechnological potential of the waste. |
| priorityDate | 2016-04-28^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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