m-Oxyphenylmilchsaure | 17119-17-4

• 分子结构分类: 有机化合物 - 苯类化合物 - 酚类
• 英文名称: m-Oxyphenylmilchsaure
• 英文别名: 2-hydroxy-2-(3-hydroxyphenyl)propanoic acid
• CAS: 17119-17-4
• 化学式: C₉H₁₀O₄
• 分子量: 182.17
• InChiKey: VZDMECBNNHZAIL-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  0.7
• 重原子数：
  13
• 可旋转键数：
  2
• 环数：
  1.0
• sp3杂化的碳原子比例：
  0.22
• 拓扑面积：
  77.8
• 氢给体数：
  3
• 氢受体数：
  4

文献信息

• EP2986144A1
  申请人：——

  公开号：EP2986144A1

  公开（公告）日：2016-02-24
• SYSTEMS, METHODS, AND COMPOSITIONS FOR PROMOTING PATHOGEN CONTROL AND FOOD PRESERVATION
  申请人：Micro-nature LLC

  公开号：EP3102053A1

  公开（公告）日：2016-12-14
• SYSTEMS, METHODS, AND COMPOSITIONS RELATED TO USING NON-LIVE-BACTERIA PREPARATIONS TO PROMOTE FOOD SAFETY AND PRESERVATION
  申请人：MICRO-NATURE, LLC

  公开号：EP3250056A1

  公开（公告）日：2017-12-06
• IMPROVED MEAT SLURRY METHODS OF PRODUCTION AND COMPOSITIONS
  申请人：MICRO-NATURE LLC

  公开号：US20160029667A1

  公开（公告）日：2016-02-04

  A process for producing a meat slurry is described. The process includes: (i) obtaining an animal source of protein; (ii) reducing piece size of the animal source of protein to produce a smaller-piece-sized animal source of protein; (iii) introducing one or more types of lactic acid producing bacteria and at least one carbohydrate energy source to the smaller-piece-sized animal source of protein to produce a meat mixture; (iv) adding water to the meat mixture to produce an activated meat mixture; (v) incubating the activated meat mixture to produce a meat slurry; and wherein the activated meat mixture has a pH value that is greater than about 5.0, and wherein prior to incubating, the lactic acid producing bacteria is present on the meat mixture in an amount that is at least about 1×107 colony forming units (“CFU”) of lactic acid producing bacteria per gram of said meat mixture, and wherein after incubating, the lactic acid producing bacteria produces lactic acid in an amount that is sufficient to maintain a pH of the meat slurry at a value that is no greater than about 4.7.
• [EN] IMPROVED MEAT SLURRY METHODS OF PRODUCTION AND COMPOSITIONS<br/>[FR] PROCÉDÉS DE PRODUCTION DE BOUILLIE DE VIANDE AMÉLIORÉS ET COMPOSITIONS
  申请人：MICRO NATURE LLC

  公开号：WO2014145369A1

  公开（公告）日：2014-09-18

  A process for producing a meat slurry is described. The process includes: (i) obtaining an animal source of protein; (ii) reducing piece size of the animal source of protein to produce a smaller-piece-sized animal source of protein; (iii) introducing one or more types of lactic acid producing bacteria and at least one carbohydrate energy source to the smaller-piece-sized animal source of protein to produce a meat mixture; (iv) adding water to the meat mixture to produce an activated meat mixture; (v) incubating the activated meat mixture to produce a meat slurry; and wherein the activated meat mixture has a pH value that is greater than about 5.0, and wherein prior to incubating, the lactic acid producing bacteria is present on the meat mixture in an amount that is at least about 1 x 107 colony forming units ("CFU") of lactic acid producing bacteria per gram of said meat mixture, and wherein after incubating, the lactic acid producing bacteria produces lactic acid in an amount that is sufficient to maintain a pH of the meat slurry at a value that is no greater than about 4.7.