PATENT CLAIM ANALYSIS

Application Number: 15768358
Application Type: Utility
Filing Date: 2018-04
Publication Date: 2018-10
Patent Classification: ["435", "139000"]

Abstract:
The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance. It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor.

Claim (Index 9):
A method according to  claim 6 , wherein the target substance is lactic acid or acetic acid.

Metadata:
- Claim Count in Document: 9.0
- Percentile: 91.0
- Lexical Diversity: 2.28
- Patent Class: 435.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['15309372', '12034765', '11383748', '11262859', '14245907']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.6049177155809512
- 35 USC 102 Novelty (BERT): 0.5165659137133298
- Combined Prediction Score: 0.596082535394189
- Mean Citation Score: 201.378558
- Max Citation Score: 287.90973
- Similarity Product: 178.79085886843444

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 1
- Claim Label 112: 1
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test