Method of preparing yeast for fermentation test
CA 2438668 A1 · Owner: Hayashi, Nobuyuki · Inventors: Hayashi, Nobuyuki
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of preparing a yeast usable in a fermentation test for evaluating malt on the laboratory scale whereby more reproducible test data can be obtained regardless of the operation conditions of a plant etc.; and a medium , to be used therein. A yeast for the fermentation test for evaluating malt is prepared by culturing a yeast in a liquid medium containing 0 to 2.5% by weight of glucose, 6.0 to 9.0% by weight of maltose 0 to 2.5% by weight of , sorbitol, 0 to 1.0% by weight of peptone and 0.3 to 1.0% by weight of yeast extract at 10 to 20 ~C for 2 to 4 days under stirring (the primary culture) then in the medium in an increased amount compared with the primary culture at 10 to 20 …
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Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed February 18, 2002. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended February 18, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by February 18, 2024.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.