CN112029673A - 一种发酵乳杆菌cicc 6278及其在新疆特色辣椒发酵中的应用 - Google Patents
一种发酵乳杆菌cicc 6278及其在新疆特色辣椒发酵中的应用 Download PDFInfo
- Publication number
- CN112029673A CN112029673A CN202010034375.5A CN202010034375A CN112029673A CN 112029673 A CN112029673 A CN 112029673A CN 202010034375 A CN202010034375 A CN 202010034375A CN 112029673 A CN112029673 A CN 112029673A
- Authority
- CN
- China
- Prior art keywords
- cicc
- lactobacillus fermentum
- strain
- nitrite
- pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000186840 Lactobacillus fermentum Species 0.000 title claims abstract description 38
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 37
- 229940012969 lactobacillus fermentum Drugs 0.000 title claims abstract description 37
- 239000006002 Pepper Substances 0.000 title claims abstract description 26
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 26
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 26
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 26
- 238000000855 fermentation Methods 0.000 title claims abstract description 15
- 230000004151 fermentation Effects 0.000 title claims abstract description 15
- 244000203593 Piper nigrum Species 0.000 title claims 2
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 238000009629 microbiological culture Methods 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 28
- 241000722363 Piper Species 0.000 abstract description 24
- 150000001412 amines Chemical class 0.000 abstract description 23
- 230000000035 biogenic effect Effects 0.000 abstract description 23
- 230000015556 catabolic process Effects 0.000 abstract description 8
- 238000006731 degradation reaction Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 244000000010 microbial pathogen Species 0.000 abstract description 8
- 244000005700 microbiome Species 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 241000588724 Escherichia coli Species 0.000 abstract description 5
- 241000186779 Listeria monocytogenes Species 0.000 abstract description 5
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 5
- 230000000593 degrading effect Effects 0.000 abstract description 4
- 239000001963 growth medium Substances 0.000 abstract description 4
- 230000002401 inhibitory effect Effects 0.000 abstract description 4
- 241000607142 Salmonella Species 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 238000009630 liquid culture Methods 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 239000004310 lactic acid Substances 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 108020004465 16S ribosomal RNA Proteins 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 6
- 241000758706 Piperaceae Species 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004031 Carboxy-Lyases Human genes 0.000 description 5
- 108090000489 Carboxy-Lyases Proteins 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 241001354013 Salmonella enterica subsp. enterica serovar Enteritidis Species 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 108090000121 Aromatic-L-amino-acid decarboxylases Proteins 0.000 description 1
- 102000003823 Aromatic-L-amino-acid decarboxylases Human genes 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 238000007400 DNA extraction Methods 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 108010048581 Lysine decarboxylase Proteins 0.000 description 1
- 102000052812 Ornithine decarboxylases Human genes 0.000 description 1
- 108700005126 Ornithine decarboxylases Proteins 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 239000005700 Putrescine Substances 0.000 description 1
- 238000012300 Sequence Analysis Methods 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 108010006785 Taq Polymerase Proteins 0.000 description 1
- 238000002479 acid--base titration Methods 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000007269 microbial metabolism Effects 0.000 description 1
- 238000011392 neighbor-joining method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Substances [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
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
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicinal Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010034375.5A CN112029673B (zh) | 2020-01-14 | 2020-01-14 | 一种发酵乳杆菌cicc 6278及其在新疆特色辣椒发酵中的应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010034375.5A CN112029673B (zh) | 2020-01-14 | 2020-01-14 | 一种发酵乳杆菌cicc 6278及其在新疆特色辣椒发酵中的应用 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112029673A true CN112029673A (zh) | 2020-12-04 |
CN112029673B CN112029673B (zh) | 2023-08-08 |
Family
ID=73578730
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010034375.5A Active CN112029673B (zh) | 2020-01-14 | 2020-01-14 | 一种发酵乳杆菌cicc 6278及其在新疆特色辣椒发酵中的应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112029673B (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113234612A (zh) * | 2021-02-05 | 2021-08-10 | 重庆第二师范学院 | 对结肠炎具有预防效果的Lactobacillus fermentum ZS40 |
CN114350557A (zh) * | 2021-12-31 | 2022-04-15 | 广东省农业科学院蚕业与农产品加工研究所 | 一株发酵乳杆菌及其应用 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013093941A2 (en) * | 2011-12-21 | 2013-06-27 | Talwar Research Foundation | Compositions comprising probiotic lactobacillus strains for improved vaginal health |
US20160348191A1 (en) * | 2013-07-22 | 2016-12-01 | Pl Bio Co., Ltd. | Lactic acid bacterium lactobacillus fermentum isolated from adults in longevity village, helpful for defecation |
CN106722565A (zh) * | 2016-12-21 | 2017-05-31 | 北京科慧通智慧科技有限公司 | 一种辣椒发酵产品及其制备方法 |
CN107034161A (zh) * | 2017-05-11 | 2017-08-11 | 中国食品发酵工业研究院 | 一种产马乳酒乳杆菌及其在辣椒发酵中的应用 |
CN108865919A (zh) * | 2017-05-11 | 2018-11-23 | 新疆中亚食品研发中心(有限公司) | 一种戊糖乳杆菌cicc6294及其在辣椒发酵中的应用 |
-
2020
- 2020-01-14 CN CN202010034375.5A patent/CN112029673B/zh active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013093941A2 (en) * | 2011-12-21 | 2013-06-27 | Talwar Research Foundation | Compositions comprising probiotic lactobacillus strains for improved vaginal health |
US20160348191A1 (en) * | 2013-07-22 | 2016-12-01 | Pl Bio Co., Ltd. | Lactic acid bacterium lactobacillus fermentum isolated from adults in longevity village, helpful for defecation |
CN106722565A (zh) * | 2016-12-21 | 2017-05-31 | 北京科慧通智慧科技有限公司 | 一种辣椒发酵产品及其制备方法 |
CN107034161A (zh) * | 2017-05-11 | 2017-08-11 | 中国食品发酵工业研究院 | 一种产马乳酒乳杆菌及其在辣椒发酵中的应用 |
CN108865919A (zh) * | 2017-05-11 | 2018-11-23 | 新疆中亚食品研发中心(有限公司) | 一种戊糖乳杆菌cicc6294及其在辣椒发酵中的应用 |
Non-Patent Citations (2)
Title |
---|
ZHANG, X等: "Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation", 《MEAT SCIENCE》, vol. 77, no. 4, pages 593 - 598, XP022329010, DOI: 10.1016/j.meatsci.2007.05.010 * |
谢九艳等: "菌株 CICC 6287 发酵特性研究及其在辣椒发酵中的应用", 《生物技术通报》, vol. 34, no. 1, pages 223 - 229 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113234612A (zh) * | 2021-02-05 | 2021-08-10 | 重庆第二师范学院 | 对结肠炎具有预防效果的Lactobacillus fermentum ZS40 |
CN113234612B (zh) * | 2021-02-05 | 2023-07-25 | 善恩康生物科技(苏州)有限公司 | 对结肠炎具有预防效果的Lactobacillus fermentum ZS40 |
CN114350557A (zh) * | 2021-12-31 | 2022-04-15 | 广东省农业科学院蚕业与农产品加工研究所 | 一株发酵乳杆菌及其应用 |
CN114350557B (zh) * | 2021-12-31 | 2023-11-07 | 广东省农业科学院蚕业与农产品加工研究所 | 一株发酵乳杆菌及其应用 |
Also Published As
Publication number | Publication date |
---|---|
CN112029673B (zh) | 2023-08-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN112063542B (zh) | 一种副干酪乳杆菌cicc 6277及其在新疆特色辣椒发酵中的应用 | |
Ramos et al. | Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods | |
Yoon et al. | Lactobacillus kimchii sp. nov., a new species from kimchi. | |
Ramos et al. | Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians | |
Yousif et al. | Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food | |
CN105132322A (zh) | 一株植物乳杆菌及其应用 | |
Yuliana et al. | Phenotypic identification of lactic acid bacteria isolated from Tempoyak (fermented durian) made in the Philippines | |
JP6535285B2 (ja) | シトルリンの調製方法 | |
Ruiz-Barba et al. | Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines | |
CN104593290A (zh) | 一种具有抗氧化功能的泡菜复合发酵剂配方及其应用 | |
JPWO2007097374A1 (ja) | γ−アミノ酪酸生産能を有する乳酸菌 | |
CN103571782B (zh) | 一株融合乳杆菌及其应用 | |
Sim et al. | Chemical composition and microbial dynamics of budu fermentation, a traditional Malaysian fish sauce | |
CN112029673B (zh) | 一种发酵乳杆菌cicc 6278及其在新疆特色辣椒发酵中的应用 | |
CN107034161B (zh) | 一种产马乳酒乳杆菌及其在辣椒发酵中的应用 | |
CN113980853B (zh) | 一株产乳酸的格氏乳球菌wbt0008及其应用 | |
CN110184227B (zh) | 一株耐酸乳杆菌及其应用 | |
Ali et al. | Use of starter cultures of lactic acid bacteria and yeasts in the preparation of kisra, a Sudanese fermented food | |
CN108865919B (zh) | 一种戊糖乳杆菌cicc6294及其在辣椒发酵中的应用 | |
CN115873749B (zh) | 菌剂、发酵植物基酸奶及制备 | |
CN108251343B (zh) | 寡发酵乳杆菌菌株sh-y15及其应用 | |
CN116024133A (zh) | 一株耐高浓度苹果酸的植物乳杆菌及其应用 | |
Spano et al. | Arginine metabolism in wine Lactobacillus plantarum: in vitro activities of the enzymes arginine deiminase (ADI) and ornithine transcarbamilase (OTCase) | |
Sharma et al. | Screening of lactic acid bacteria from effluent samples of jaipur dairy | |
Baek et al. | Characterization of Acetobacter pomorum KJY8 isolated from Korean traditional vinegar |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
CB02 | Change of applicant information | ||
CB02 | Change of applicant information |
Address after: No.2 factory building, comprehensive bonded zone, No.9 tunping North Road, Urumqi Economic and Technological Development Zone (Toutunhe District), 830000 Xinjiang Uygur Autonomous Region Applicant after: XINJIANG CENTRAL ASIA FOOD RESEARCH AND DEVELOPMENT CENTER (CO.,LTD.) Applicant after: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. Address before: No.2 factory building, comprehensive bonded zone, No.9 tunping North Road, Urumqi Economic and Technological Development Zone (Toutunhe District), 830000 Xinjiang Uygur Autonomous Region Applicant before: XINJIANG CENTRAL ASIA FOOD RESEARCH AND DEVELOPMENT CENTER (CO.,LTD.) Applicant before: China Food Fermentation Research Institute Co.,Ltd. |
|
TA01 | Transfer of patent application right | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20221216 Address after: 830000 Plant 3, Comprehensive Bonded Area, No. 9, Tunping North Road, Urumqi Economic and Technological Development Zone (Toutunhe District), Xinjiang Uygur Autonomous Region Applicant after: Xinjiang Xinkang Agricultural Development Co.,Ltd. Applicant after: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. Address before: No.2 factory building, comprehensive bonded zone, No.9 tunping North Road, Urumqi Economic and Technological Development Zone (Toutunhe District), 830000 Xinjiang Uygur Autonomous Region Applicant before: XINJIANG CENTRAL ASIA FOOD RESEARCH AND DEVELOPMENT CENTER (CO.,LTD.) Applicant before: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. |
|
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |