http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2138551-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6e6b73051e80da1c8a3fe260f190b633 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67a78e13f97d39ff6d062d3b597c7c34 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate | 1996-05-29^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1999-09-27^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed73b1f0022c8b089fb44a39ee4eb23d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62679121dbf06538fccf6393d6d42914 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b6083144092a51bd85cc29e8eb2b7c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19f3592890d7b35ff940881d85e1a2fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e753a92684868a1a8e6593d876f65a4b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e170b3c5370af137b01c1019813d39d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01527eba2c069fbd5a3b8d01117bce23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20508a3dcf31428b5d869708a7c665ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_819b8b4ba1395249a80a8f89b79a20f8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5c5af11d8e43e47b69655c3d588b715 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20bcb2cf1021a7576b7227cf26656e6b |
| publicationDate | 1999-09-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2138551-C1 |
| titleOfInvention | Consortium of microorganisms propionibacterium shermanii, streptococcus thermophilus, acetobacter aceti used for preparing fermented-milk foodstuffs and method of production of fermented-milk product |
| abstract | FIELD: biotechnology, microbiology, dairy industry. SUBSTANCE: consortium of microoganism strains consists of RTA Propionibacterium shermii E-1, Streptococcus thermophilus 17T and Acetobacter aceti 15-11 at the ratio: 10 8 -10 9 : 10 7 -10 8 : 10 1 -10 3 , respectively. For production of fermented-milk product normalized, homogenized and pasteurized milk is cooled to 30-42 C and fermented with symbiotic ferment prepared on the base of microorganisms consortium RTA. Fermented product is cooled to 20-25 C, packaged and cooled additionally to 4-6 C. Method involves the addition of aromatic substances or fruit filling agents to the cooled product at 20-25 C being in this case a sweetening agent is added before pasteurization. Product is prepared on the base of whole or defatted normalized milk. Storage time of product is 14-21 days at 4-6 C. Obtained consortium of bacterium strains show the moderate energy of acid production, high antibiotic activity with respect to pathogenic microflora and produces vitamins of B group. Product produced on the base of ferment prepared with consortium RTA retains high organoleptic and rheological properties for 21 days of storage. EFFECT: microorganism consortium indicated above, improved method of product preparing. 6 cl, 1 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11230505-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10932470-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11230506-B2 |
| priorityDate | 1996-05-29^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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