BRPI0922088A2 - Métodos para cultivar uma levedura, e para produzir uma levedura, levedura, extrato de levedura, composição de tempero, e, alimento ou bebida - Google Patents
Métodos para cultivar uma levedura, e para produzir uma levedura, levedura, extrato de levedura, composição de tempero, e, alimento ou bebidaInfo
- Publication number
- BRPI0922088A2 BRPI0922088A2 BRPI0922088-7A BRPI0922088A BRPI0922088A2 BR PI0922088 A2 BRPI0922088 A2 BR PI0922088A2 BR PI0922088 A BRPI0922088 A BR PI0922088A BR PI0922088 A2 BRPI0922088 A2 BR PI0922088A2
- Authority
- BR
- Brazil
- Prior art keywords
- yeast
- cultivating
- drink
- food
- producing
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title 3
- 229940041514 candida albicans extract Drugs 0.000 title 1
- 235000011194 food seasoning agent Nutrition 0.000 title 1
- 239000000203 mixture Substances 0.000 title 1
- 239000012138 yeast extract Substances 0.000 title 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Botany (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008294642 | 2008-11-18 | ||
| JP2008-294642 | 2008-11-18 | ||
| PCT/JP2009/059206 WO2010058616A1 (ja) | 2008-11-18 | 2009-05-19 | グルタミン酸高含有酵母の製造方法 |
| JPPCT/JP2009/059206 | 2009-05-19 | ||
| PCT/JP2009/005802 WO2010058527A1 (ja) | 2008-11-18 | 2009-10-30 | グルタミン酸高含有酵母の製造方法 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| BRPI0922088A2 true BRPI0922088A2 (pt) | 2015-08-11 |
| BRPI0922088A8 BRPI0922088A8 (pt) | 2017-09-19 |
| BRPI0922088B1 BRPI0922088B1 (pt) | 2024-01-09 |
Family
ID=42198057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BRPI0922088-7A BRPI0922088B1 (pt) | 2008-11-18 | 2009-10-30 | Métodos para cultivar uma levedura, e para produzir uma levedura,levedura, extrato de levedura, composição de tempero, e, alimento ou bebida |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US9005683B2 (pt) |
| EP (2) | EP2402428B1 (pt) |
| JP (4) | JP4503700B1 (pt) |
| CN (1) | CN102216442A (pt) |
| BR (1) | BRPI0922088B1 (pt) |
| DK (1) | DK3385369T3 (pt) |
| PL (1) | PL3385369T3 (pt) |
| RS (2) | RS57450B1 (pt) |
| WO (1) | WO2010058616A1 (pt) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2012039275A1 (ja) * | 2010-09-24 | 2014-02-03 | アサヒグループホールディングス株式会社 | 加熱反応調味料の製造方法、調味料及び飲食品 |
| JP6008505B2 (ja) * | 2012-01-26 | 2016-10-19 | アサヒグループホールディングス株式会社 | Ｇａｂａ高含有酵母の製造方法 |
| CA2866238C (en) * | 2012-03-28 | 2018-08-28 | Sapporo Breweries Limited | Solution containing components of starting plant raw material, beverage, and method relating thereto |
| JP6821557B2 (ja) * | 2015-04-28 | 2021-01-27 | テーブルマーク株式会社 | 酵母エキスの製造方法、それにより得られる酵母エキス、調味料組成物および食品 |
| JP7133472B2 (ja) * | 2016-12-15 | 2022-09-08 | 三菱商事ライフサイエンス株式会社 | 乳酸菌発酵調味料 |
| CA3107379A1 (en) * | 2018-08-13 | 2020-02-20 | Chr. Hansen A/S | Production of alcohol-free fermented vegetable juice with pichia kluyveri yeast |
| WO2020172438A1 (en) * | 2019-02-20 | 2020-08-27 | The Regents Of The University Of California | Host yeast cells and methods useful for producing indigoidine |
| KR102158642B1 (ko) * | 2020-05-08 | 2020-09-22 | 주식회사 한국야쿠르트 | 글루탐산을 고발현하는 락토코커스 락티스 균주 및 이의 용도 |
| EP4375301A1 (en) | 2022-11-24 | 2024-05-29 | Ohly GmbH | Process for the production of beta-glucan |
Family Cites Families (36)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4725B1 (pt) | 1968-01-24 | 1972-01-05 | ||
| US3616234A (en) * | 1969-08-11 | 1971-10-26 | Ajinomoto Kk | Method of preparing protease from candida lipolytica |
| US3888839A (en) * | 1972-11-29 | 1975-06-10 | Anheuser Busch | Isolated yeast protein product with intact rna and a process for making same |
| US3914450A (en) * | 1973-04-09 | 1975-10-21 | Anheuser Busch | Concentrated extract of yeast and processes of making same |
| JPS5431076B1 (pt) | 1973-09-07 | 1979-10-04 | ||
| US4584269A (en) | 1983-10-31 | 1986-04-22 | Genex Corporation | Method for stabilizing the enzymatic activity of phenylalanine ammonia lyase during L-phenylalanine production |
| JPS62275667A (ja) | 1986-05-22 | 1987-11-30 | Ajinomoto Co Inc | こく味調味料又はこく味の増強された食品の製造法 |
| JPS63112965A (ja) | 1986-06-09 | 1988-05-18 | Takeda Chem Ind Ltd | 酵母エキスの製造法 |
| JPS63123390A (ja) | 1986-11-10 | 1988-05-27 | Idemitsu Kosan Co Ltd | Ｌ−フエニルアラニンの製造方法 |
| JPH02219560A (ja) | 1989-02-22 | 1990-09-03 | Sanyo Kokusaku Pulp Co Ltd | 味質の改良された酵母エキスの製造法 |
| JPH0388709A (ja) | 1989-08-31 | 1991-04-15 | Canon Inc | 炭化物微粒子の製造方法 |
| JPH05227911A (ja) | 1992-02-18 | 1993-09-07 | Ajinomoto Co Inc | 調味料組成物 |
| JPH0947295A (ja) * | 1995-08-08 | 1997-02-18 | Green Cross Corp:The | 蛋白質の製造方法 |
| JPH09276843A (ja) * | 1996-04-12 | 1997-10-28 | Canon Inc | 微生物の分解活性の増大方法及びこれを用いた土壌浄化方法 |
| JPH09294581A (ja) * | 1996-05-02 | 1997-11-18 | Ajinomoto Co Inc | 酵母及びそれを含んでなる飲食品 |
| JP3896606B2 (ja) * | 1996-05-31 | 2007-03-22 | 味の素株式会社 | 酵母エキスの製造法 |
| EP0974665A4 (en) * | 1997-02-07 | 2003-02-05 | Oriental Yeast Co Ltd | RECOMBINANT PDI FROM YEAST AND METHOD FOR THE PRODUCTION THEREOF |
| US6051212A (en) | 1997-04-16 | 2000-04-18 | Sapporo Breweries Limited | Process for producing yeast extract |
| JP3519572B2 (ja) | 1997-05-27 | 2004-04-19 | 日本たばこ産業株式会社 | 酵母エキス組成物およびそれを得るための酵母変異株 |
| DE69836548T2 (de) | 1997-09-29 | 2007-06-21 | Japan Tobacco Inc. | Hefeextraktzusammensetzung, hefe zur herstellung derselben und verfahren zur herstellung einer hefeextraktzusammensetzung |
| JP3088709B2 (ja) | 1998-05-18 | 2000-09-18 | 株式会社興人 | 甘味改善剤 |
| JP4638591B2 (ja) * | 2000-12-11 | 2011-02-23 | 日本たばこ産業株式会社 | 新規酵母及び酵母エキス |
| EP1363992A1 (en) * | 2001-02-26 | 2003-11-26 | DSM IP Assets B.V. | Method for increasing the intracellular glutamate concentration in yeast |
| JP3484428B2 (ja) | 2001-05-31 | 2004-01-06 | 明王物産株式会社 | 酵母エキスの製造方法 |
| JP4212792B2 (ja) | 2001-07-26 | 2009-01-21 | 株式会社興人 | ペースト状酵母エキス及びその製造方法 |
| JP2004248529A (ja) | 2003-02-18 | 2004-09-09 | Takeda-Kirin Foods Corp | 酵母エキスの製造方法 |
| JP2004254545A (ja) | 2003-02-25 | 2004-09-16 | Takeda-Kirin Foods Corp | 酵母エキスの製造方法 |
| JP4292577B2 (ja) | 2003-03-10 | 2009-07-08 | 味の素株式会社 | システイン高含有食品素材の製造法 |
| JP4398213B2 (ja) | 2003-09-29 | 2010-01-13 | 日本たばこ産業株式会社 | だしの呈味を強化する酵母エキス |
| JP4412658B2 (ja) | 2004-08-31 | 2010-02-10 | 国立大学法人京都大学 | チオレドキシン高含有酵母およびその製造法 |
| JP4651361B2 (ja) * | 2004-11-09 | 2011-03-16 | キリンフードテック株式会社 | グルタミン酸高含有酵母エキスおよびその製造方法 |
| JP2006280253A (ja) | 2005-03-31 | 2006-10-19 | Yamaguchi Univ | 耐熱性酵素を高生産できる酵母変異株 |
| JP2007049989A (ja) | 2005-07-20 | 2007-03-01 | Nippon Paper Chemicals Co Ltd | 酵母エキス及びその製造方法 |
| JP5131457B2 (ja) | 2005-08-03 | 2013-01-30 | 旭硝子株式会社 | 酵母宿主、形質転換体および異種タンパク質の製造方法 |
| US8202515B2 (en) | 2006-05-10 | 2012-06-19 | Mitsubishi Gas Chemical Company, Inc. | Method of producing dry yeast containing S-adenosyl-L-methionine and composition for oral intake |
| JP5637507B2 (ja) | 2008-03-31 | 2014-12-10 | 興人ライフサイエンス株式会社 | 酵母変異株と酵母エキス |
-
2009
- 2009-05-19 JP JP2009522253A patent/JP4503700B1/ja active Active
- 2009-05-19 WO PCT/JP2009/059206 patent/WO2010058616A1/ja active Application Filing
- 2009-10-30 EP EP09827308.9A patent/EP2402428B1/en active Active
- 2009-10-30 JP JP2009554805A patent/JP4757944B2/ja active Active
- 2009-10-30 PL PL18161627T patent/PL3385369T3/pl unknown
- 2009-10-30 CN CN2009801454827A patent/CN102216442A/zh active Pending
- 2009-10-30 US US13/128,677 patent/US9005683B2/en active Active
- 2009-10-30 DK DK18161627.7T patent/DK3385369T3/da active
- 2009-10-30 RS RS20180864A patent/RS57450B1/sr unknown
- 2009-10-30 EP EP18161627.7A patent/EP3385369B1/en active Active
- 2009-10-30 RS RS20211087A patent/RS62280B1/sr unknown
- 2009-10-30 BR BRPI0922088-7A patent/BRPI0922088B1/pt active IP Right Grant
-
2010
- 2010-02-26 JP JP2010042776A patent/JP5587635B2/ja active Active
-
2011
- 2011-03-14 JP JP2011055521A patent/JP5717478B2/ja active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2010058527A1 (ja) | 2012-04-19 |
| JP5717478B2 (ja) | 2015-05-13 |
| JP4757944B2 (ja) | 2011-08-24 |
| JPWO2010058616A1 (ja) | 2012-04-19 |
| JP5587635B2 (ja) | 2014-09-10 |
| US20110223287A1 (en) | 2011-09-15 |
| AU2009318734A1 (en) | 2010-05-27 |
| US9005683B2 (en) | 2015-04-14 |
| EP2402428A4 (en) | 2012-08-08 |
| WO2010058616A1 (ja) | 2010-05-27 |
| PL3385369T3 (pl) | 2021-11-29 |
| BRPI0922088B1 (pt) | 2024-01-09 |
| EP2402428B1 (en) | 2018-04-25 |
| BRPI0922088A8 (pt) | 2017-09-19 |
| EP2402428A1 (en) | 2012-01-04 |
| EP3385369B1 (en) | 2021-06-09 |
| RS62280B1 (sr) | 2021-09-30 |
| DK3385369T3 (da) | 2021-08-16 |
| CN102216442A (zh) | 2011-10-12 |
| JP2011115180A (ja) | 2011-06-16 |
| RS57450B1 (sr) | 2018-09-28 |
| EP3385369A1 (en) | 2018-10-10 |
| JP2010148517A (ja) | 2010-07-08 |
| JP4503700B1 (ja) | 2010-07-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| BRPI0922088A2 (pt) | Métodos para cultivar uma levedura, e para produzir uma levedura, levedura, extrato de levedura, composição de tempero, e, alimento ou bebida | |
| BRPI1013680A2 (pt) | Agente para conferir melhor paladar, composição de tempero, método para preparar um intermediário usado para a preparação de um alimento ou uma bebida, alimento, bebida ou um intermediário usado para preparar um alimento ou uma bebida, e, método para intensificar o paladar de um alimento ou uma bebida | |
| BRPI0923711A2 (pt) | Métodos para produzir uma composição flavorizante, e um alimento, e, alimento | |
| EP2362738A4 (en) | Food preparation assemblies and related methods | |
| ZA201008138B (en) | Natural and/or synthetic high-potency sweetener compositions with improved temporal profile and/or flavor profile,methods for their formulation,and uses | |
| EP2340723A4 (en) | PROCESS FOR PRODUCING COOKED RICE FOOD, AND ENZYME PREPARATION FOR ENHANCING COOKED RICE FOOD | |
| IL193517A0 (en) | Food and beverage products with improved taste impressions | |
| ZA200804458B (en) | Natural high-potency sweetner compositions with improved temporal profile and/or flavor profile,methods for their formulation,and uses | |
| BRPI1016028A2 (pt) | Composição que confere aroma ou flavor, e, alimento. | |
| BRPI0920931A2 (pt) | composição de revestimento, recipiente para alimento ou bebida, e , método. | |
| HRP20150107T1 (en) | Dioxa-bicyclo[3.2.1]octane-2,3,4-triol derivatives | |
| PL2358221T3 (pl) | Kompozycja ziołowego, warzywnego i/albo przeprawowego puree i sposób jej wytwarzania | |
| BR112015002666A2 (pt) | método para a produção de uma composição de suco doce, composição de suco doce, produto alimentar, de bebida, farmacêutica ou de suplemento dietético e uso de uma composição de suco doce. | |
| IT1392535B1 (it) | Fitocomplesso da frutto di bergamotto, procedimento di preparazione e impiego quale integratore alimentare e nel settore farmaceutico. | |
| BRPI0811127A2 (pt) | Composições liofilizadas aeradas de frutas ou vegetais e métodos para a sua produção. | |
| BRPI0817942A2 (pt) | Controle de caracteristicas de sabor de, e indicador de frescor no suco de fruta | |
| BRPI0811881A2 (pt) | Melhorador de sabor, condimento, alimento ou bebida, composição, e, método para melhorar o sabor de um sal de potássio | |
| EP2620060A4 (en) | METHOD FOR PRODUCING A SPICE THROUGH WARM-UP ACTION, SPICE AND FOOD AND BEVERAGE | |
| BRPI0915472A2 (pt) | Agente melhorador de sabor para alimentos e bebidas, método para melhorar o sabor de alimentos e bebidas, alimentos e bebidas, e, uso de uma combinação | |
| BRPI1043371A2 (pt) | método para cultivar bactérias de ácido láctico, e, produto alimentício e de bebida. | |
| BRPI0907106A2 (pt) | bebida, e, método para melhorar a saúde oral. | |
| BRPI0917737A2 (pt) | "método de produzir uma fração de umami ativa, fração ativa de umami, método de adicionar ou melhorar o sabor umami de um produto alimentar e método para preparar um produto alimentar" | |
| ITMI20080219A1 (it) | Preparato alimentare al gusto di ginseng | |
| BRPI0907039A2 (pt) | "método para produzir uma bebida nutritiva, bebida nutritiva, pó de bebida nutritiva, e, produto alimentício seco." | |
| BRPI1012118A2 (pt) | supressor de amargor, produto alimentício ou bebida e um produto farmacêutico, e, métodos para produzir um produto alimentício ou bebida ou um produto farmacêutico e para suprimir amargor em um produto farmacêutico ou um produto alimentício ou bebida. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B15K | Others concerning applications: alteration of classification |
Ipc: A23L 27/22 (2016.01), A23L 33/14 (2016.01), A23L 3 |
|
| B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
| B06G | Technical and formal requirements: other requirements [chapter 6.7 patent gazette] | ||
| B25D | Requested change of name of applicant approved |
Owner name: ASAHI GROUP HOLDINGS, LTD. (JP) |
|
| B06I | Publication of requirement cancelled [chapter 6.9 patent gazette] | ||
| B09B | Patent application refused [chapter 9.2 patent gazette] | ||
| B12B | Appeal against refusal [chapter 12.2 patent gazette] | ||
| B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 30/10/2009, OBSERVADAS AS CONDICOES LEGAIS. PATENTE CONCEDIDA CONFORME ADI 5.529/DF, QUE DETERMINA A ALTERACAO DO PRAZO DE CONCESSAO. |