| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | Inhibition of microbial growth by aconitase inhibition | US13283894 | 2011-10-28 | US08980876B2 | 2015-03-17 | James Robert Schwartz; Charles Winston Saunders; Robert Scott Youngquist; Jun Xu |
| The present invention is directed to a method of inhibiting aconitase activity of fungal cells in an individual, the method comprising administering an inhibitor of aconitase activity to the fungal cell in an amount effective to inhibit activity of aconitase by said fungal cells. | ||||||
| 2 | Inhibition of Microbial Growth by Aconitase Inhibition | US13283894 | 2011-10-28 | US20130108610A1 | 2013-05-02 | James Robert SCHWARTZ; Charles Winston Saunders; Robert Scott Youngquist; Jun Xu |
| The present invention is directed to a method of inhibiting aconitase activity of fungal cells in an individual, the method comprising administering an inhibitor of aconitase activity to the fungal cell in an amount effective to inhibit activity of aconitase by said fungal cells. | ||||||
| 3 | A PROCESS FOR THE PRODUCTION OF A SEASONING SAUCE | EP95916647.1 | 1995-04-13 | EP0758851B1 | 1998-07-22 | MÜLLER, Rudi; FEICK, Karl-Heinz; FRANK, Barbara; RIEDEL, Ulrich; BLORTZ, Doris |
| The present invention relates to a process for the production of a seasoning sauce using one or more microorganisms usual for the production of soy sauces, a fungus-covered, enzyme-containing koji substrate of divided bread having a high wheat gluten content being initially mashed with an enzymatic, salt-containing wheat gluten hydrolyzate, whereupon the fermentation is carried out in several steps, starting at 30 to 35 °C, via 40 to 45 °C in a later step to room temperature in the last step, without further enzyme addition for a total of 1 to 8 weeks. The resulting seasoning sauce has a soy sauce-like taste but a lighter color and high nitrogen and glutamate contents. The fermentation period can be reduced by a special process control. | ||||||
| 4 | A PROCESS FOR THE PRODUCTION OF A SEASONING SAUCE | EP95916647.0 | 1995-04-13 | EP0758851A1 | 1997-02-26 | MÜLLER, Rudi; FEICK, Karl-Heinz; FRANK, Barbara; RIEDEL, Ulrich; BLORTZ, Doris |
| The present invention relates to a process for the production of a seasoning sauce using one or more microorganisms usual for the production of soy sauces, a fungus-covered, enzyme-containing koji substrate of divided bread having a high wheat gluten content being initially mashed with an enzymatic, salt-containing wheat gluten hydrolyzate, whereupon the fermentation is carried out in several steps, starting at 30 to 35 °C, via 40 to 45 °C in a later step to room temperature in the last step, without further enzyme addition for a total of 1 to 8 weeks. The resulting seasoning sauce has a soy sauce-like taste but a lighter color and high nitrogen and glutamate contents. The fermentation period can be reduced by a special process control. | ||||||
| 5 | A PROCESS FOR THE PRODUCTION OF A SEASONING SAUCE | PCT/EP9501386 | 1995-04-13 | WO9528853A3 | 1995-12-21 | MUELLER RUDI; FEICK KARL-HEINZ; FRANK BARBARA; RIEDEL ULRICH; BLORTZ DORIS |
| The present invention relates to a process for the production of a seasoning sauce using one or more microorganisms usual for the production of soy sauces, a fungus-covered, enzyme-containing koji substrate of divided bread having a high wheat gluten content being initially mashed with an enzymatic, salt-containing wheat gluten hydrolyzate, whereupon the fermentation is carried out in several steps, starting at 30 to 35 °C, via 40 to 45 °C in a later step to room temperature in the last step, without further enzyme addition for a total of 1 to 8 weeks. The resulting seasoning sauce has a soy sauce-like taste but a lighter color and high nitrogen and glutamate contents. The fermentation period can be reduced by a special process control. | ||||||
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