| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 用于通过过量表达胞外多糖质构化食品的具有修饰的半乳糖激酶表达的乳酸细菌 | CN201080038979.1 | 2010-09-01 | CN102695420B | 2016-01-20 | 托马斯·简森; 迪特·埃勒高·克里斯琴森 |
| 本发明涉及一种具有质构化性质的细菌细胞、包含所述细胞的发酵剂培养物和用所述发酵剂培养物发酵的乳制品。 | ||||||
| 2 | 能生产果聚糖的乳杆菌属菌株及其在人类或宠物食品中的用途 | CN01820986.6 | 2001-12-11 | CN1533430A | 2004-09-29 | S·温森特; M·布兰德特; C·卡瓦迪尼; W·P·哈梅斯; J·R·尼泽; S·瓦尔德比泽 |
| 本发明涉及能产生果聚糖的旧金山乳杆菌的分离的和纯化的菌株，涉及制备所述果聚糖的方法，并且涉及将所述果聚糖和/或能生产所述果聚糖的菌株用于各种人类或宠物食品或化妆品中的用途。 | ||||||
| 3 | 用于通过过量表达胞外多糖质构化食品的具有修饰的半乳糖激酶表达的乳酸细菌 | CN201080038979.1 | 2010-09-01 | CN102695420A | 2012-09-26 | 托马斯·简森; 迪特·埃勒高·克里斯琴森 |
| 本发明涉及一种具有质构化性质的细菌细胞、包含所述细胞的发酵剂培养物和用所述发酵剂培养物发酵的乳制品。 | ||||||
| 4 | 外源性乳酸菌株在制备预防与内氏放线菌有关的疾病的组合物中的用途 | CN01813592.7 | 2001-05-30 | CN1279890C | 2006-10-18 | E·-M·科梅利; B·古根黑姆; J·-R·尼泽尔; F·斯廷格勒 |
| 对于口腔微生物区系是外源性的乳酸菌株在制备用于减少哺乳动物牙菌斑并治疗或预防根龋及其它与内氏放线菌有关疾病的组合物中的用途，其中所述乳酸菌株具有粘附于牙齿表膜并产生生长抑制因子的能力。 | ||||||
| 5 | 制备改造乳制品的方法 | CN200480018421.1 | 2004-07-02 | CN1812727A | 2006-08-02 | 理查德·汉密尔顿·阿彻; 德里克·海什曼 |
| 本发明提供了制备或改造干酪或干酪样制品的方法，包括向制酪混合物或制品中混合入热灭活的产生表多糖的微生物的发酵物，所述表多糖不从所述发酵物的其它组分中分离出来。本发明还提供了改造奶蛋白浓缩物的类似方法。 | ||||||
| 6 | 低脂拔丝粘糊干酪的制造方法 | CN95101647.4 | 1995-01-28 | CN1118656A | 1996-03-20 | K·R·瑙思; D·K·林 |
| 本发明涉及从脱脂乳或脂肪含量低于约2％的低脂乳制备拔丝粘糊干酪的方法。在该方法中，向脱脂乳中加入一种培养物，并且将脱脂乳进行发酵，得到一种经培养的脱脂乳；将所述经培养的脱脂乳进行干燥，得到一种干燥的经培养的脱脂乳；通过将干燥的经培养的脱脂乳与水混合而将此干燥的经培养的脱脂乳再水合；向制酪容器中的含有低于约2％乳脂的未经培养的乳中加入再水合的经培养的脱脂乳。得到一种拔丝粘糊干酪底物；然后用任何一种常规已知的方法将拔丝粘糊干酪底物用来制备拔丝粘糊干酪。 | ||||||
| 7 | 生产发酵乳制品的方法 | CN201080024453.8 | 2010-06-03 | CN102695421A | 2012-09-26 | 弗洛伦斯·罗比臣; 布鲁诺·莱卡奴; 马里-克劳德·贝赞格; 劳伦斯·佩劳德; 哈希纳·艾特阿布德拉希姆; 让-马里·欧迪诺特 |
| 本发明涉及生产发酵乳制品、特别是搅拌型乳制品的方法。本发明涉及生产发酵乳制品的方法，其由于使用弱后酸化乳酸菌培养物作为起子，无需停止发酵的任何冷却步骤。 | ||||||
| 8 | 制备改造乳制品的方法 | CN200480018421.1 | 2004-07-02 | CN100475047C | 2009-04-08 | 理查德·汉密尔顿·阿彻; 德里克·海什曼 |
| 本发明提供了制备或改造干酪或干酪样制品的方法，包括向制酪混合物或制品中混合入热灭活的产生表多糖的微生物的发酵物，所述表多糖不从所述发酵物的其它组分中分离出来。本发明还提供了改造奶蛋白浓缩物的类似方法。 | ||||||
| 9 | 外源性乳酸菌株用于预防与内氏放线菌有关的疾病的用途 | CN01813592.7 | 2001-05-30 | CN1444469A | 2003-09-24 | E·-M·科梅利; B·古根黑姆; J·-R·尼泽尔; F·斯廷格勒 |
| 对于口腔微生物区系是外源性的乳酸菌株在制备用于减少哺乳动物牙菌斑并治疗或预防根龋及其它与内氏放线菌有关疾病的组合物中的用途，其中所述乳酸菌株具有粘附于牙齿表膜并产生生长抑制因子的能力。 | ||||||
| 10 | 葡聚糖的生产 | CN98109370.1 | 1998-05-29 | CN1201039A | 1998-12-09 | D·施米德; J·埃比谢; N·德阿米科; D·德马勒普拉德; K·埃耶尔; R·雷尼罗 |
| 本发明涉及产葡聚糖的细菌菌株,涉及葡聚糖的生产方法,涉及含一种与葡聚糖生物合成有关酶的添加剂的生产方法,并涉及在食品或化妆品组合物生产中使用所述葡聚糖,所述酶和/或产生该葡聚糖以及该酶的菌株。 | ||||||
| 11 | エキソ多糖の過剰発現による、食品をテキスチャリングするための改変されたガラクトキナーゼ発現を伴う乳酸菌 | JP2012526081 | 2010-09-01 | JP5944824B2 | 2016-07-05 | トマス ヤンツェン; ディテ エレガールド クリスティアンセン |
| 12 | Soft cheese and its production | JP5353186 | 1986-03-11 | JPS61212242A | 1986-09-20 | HIYUU HOOSU; ROBEERU PUSAZU; TOMASO SOJII |
| 13 | Exopolysaccharide-producing bacteria, and uses thereof for protecting heart health | US14425236 | 2013-09-02 | US09808493B2 | 2017-11-07 | Catherine Stanton; Paul Ross; Gerald F. Fitzgerald; Noel Caplice; Fergus Shanahan |
| An isolated Lactobacillus mucosae (DPC6426) strain deposited with the National Collection of Industrial and Marine Bacteria Limited (NCIMB) on 27 Jul. 2012 under NCIMB Deposit Accession No. 42015. | ||||||
| 14 | LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE | US13393343 | 2010-09-01 | US20120164275A1 | 2012-06-28 | Thomas Janzen; Ditte Ellegaard Christiansen |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 15 | FERMENTED FROZEN DESSERT | US12299254 | 2007-03-29 | US20090186124A1 | 2009-07-23 | Christelle Schaffer-Lequart; Steffen Dose; Sylvie Tournade; Dac Thang Ho |
| The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers. | ||||||
| 16 | Method for the preparation of yoghurt and other fermented milk products | US10296732 | 2001-06-14 | US07323199B2 | 2008-01-29 | Luc De Vuyst; Bart Degeest |
| The present invention relates to a method for the production of yoghurt or other fermented milk products, comprising the following steps: inoculation of a starter medium with a starter culture, said starter culture comprising an exopolysaccharide-producing micro-organism. An exopolysaccharide production step wherein the pH of said starter medium is kept stable at a predetermined pH value at a suitable temperature, and an acidification step to allow clotting of the starter medium. | ||||||
| 17 | Fermented product based on an oat suspension | US10416265 | 2001-11-09 | US07160564B2 | 2007-01-09 | Angeliki Triantafyllou Öste; Carina Andersson; Olof Martensson |
| A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process. | ||||||
| 18 | Method of preparing a food product | US09929569 | 2001-08-14 | US07033628B2 | 2006-04-25 | David Cooke; Timothy John Foster; Saskia Alexandra Galema; Adrianus Marinus Ledeboer; Jan Willem Sanders |
| A method for preparing a milk-based composition comprising a homopolysaccharide is provided whereby a mixture comprising milk and fermentable sugar is fermented with a homopolysaccharide-producing microorganism under anaerobic conditions, without regulating the pH, and the fermentation is stopped before the pH of the mixture drops below pH 5.5. Food products comprising such compositions are also provided. | ||||||
| 19 | Biopolymer thickener | US10182960 | 2002-08-03 | US20030186392A1 | 2003-10-02 | Janine E Trempy; Eric P Knoshaug; William E Sandine; Jeff A Ahlgren; Karen P Dierksen |
| A novel strain of Lactococcus lactis subspecies cremori (nullRopy 352null) has been identified and isolated. Ropy 352 produces a previously unknown exopolysaccharide (EPS 352) that when expressed in or added to milk, imparts highly desirable sensory characteristics to the milk, including making the milk very thick, with a very smooth mouth-feel, and slightly sweet with an obvious nullchewable-bitenull. | ||||||
| 20 | Method of preparing a dairy spread | US09170918 | 1998-10-13 | US06217917B1 | 2001-04-17 | Janos Bodor; Jan Kuiper; Adrianus Marinus Ledeboer; Marinus Theodorus Pleijsier; Jan Cornelis De Smit; Yvon Maria Ijsseldijk; Robert Vreeker |
| Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread. | ||||||
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