INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

Description

A23V is an indexing scheme that facilitates classification of food and beverage technologies involving lactic acid bacteria (LAB) and propionic acid bacteria used in food production and preparation. It serves as a cross-referencing tool within the broader food technology classification system (A23), directing examiners and searchers to relevant patents covering fermented foods, probiotic products, food preservation methods, and bacterial cultures in food applications. This subclass does not itself cover the substantive technical content of food inventions but rather provides systematic navigation to patents scattered across multiple A23 sections that involve these specific bacterial categories. It is particularly useful for locating prior art in yogurt, cheese, kimchi, sauerkraut, and other fermented food technologies.