| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | Fermented food improving bowel functions with stercoral removal efficiency and manufacturing method thereof | US14606738 | 2015-01-27 | US09623064B2 | 2017-04-18 | Goo Whan Kim |
| Exemplary embodiments of the present invention provide fermented foods improving bowel functions with stercoral removal efficiency and a manufacturing method thereof. The manufacturing method of the fermented foods improving bowel functions includes a first process in which herb powder and glasswort powder placed in a cloth pouch together are heated in a potable water, and a second process in which the previously heated mixture is fermented at 20-50° C. with fermenting strain. In a third process, the previously fermented mixture may be solidified then kneaded with psyllium husk powder and the fermented liquid. | ||||||
| 82 | Reuterin-producing Lactobacillus brevis | US14361565 | 2011-11-30 | US09387229B2 | 2016-07-12 | Peggy Garault; Gaelle Quere; Raphaelle Bourdet-Sicard |
| The invention relates to reuterin-producing strains of Lactobacillus brevis. These strains are useful in particular for the treatment or the prevention of conditions resulting from Helicobacter pylori infection. | ||||||
| 83 | LACTOBACILLUS BREVIS G-101 STRAIN AND USE THEREOF | US14895886 | 2014-06-02 | US20160129057A1 | 2016-05-12 | Hong Ryeol JEON; Yoon-Mo KANG; Byeong-Gon LEE; Se-Young KIM; Go-Eun SHIN |
| The present invention relates to a novel Lactobacillus brevis G-101 strain capable of decomposing monosodium L-glutamate (MSG), and a functional health food, a pharmaceutical composition, or a food product comprising the same as an active ingredient. More specifically, the strain is effective in reducing in vivo blood MSG levels of animals and attenuating MSG Symptom Complex, and thus can be used in a functional health food, a pharmaceutical composition, or a food product aiming to prevent in vivo absorption of MSG, which is known to be harmful, and improve the MSG Symptom Complex. | ||||||
| 84 | NOVEL LACTOBACILLUS STRAINS AND THE USES THEREOF | US14774713 | 2014-03-12 | US20160024459A1 | 2016-01-28 | Detlef GOELLING; Andreas HEILMANN; Christine LANG |
| The invention concerns novel Lactobacillus strains and the uses thereof, in particular for preserving foods, animal feedstuff, pharmaceutical compositions and/or cosmetic compositions. | ||||||
| 85 | BACTERIAL STRAIN HAVING ANTI-ALLERGIC ACTIVITY, AND BEVERAGE, FOOD AND ANTI-ALLERGIC AGENT COMPRISING CELL OF THE BACTERIAL STRAIN | US14682383 | 2015-04-09 | US20150208709A1 | 2015-07-30 | Syuichi SEGAWA; Yasukazu Nakakita; Yoshihiro Takata; Hisako Yasui |
| It is an object of the present invention to provide a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which has more potent antiallergic activity than the known lactic acid bacteria strains and produces γ-aminobutyric acid (GABA). It is another object of the present invention to provide beverages and foods containing cells of the aforementioned bacterial strain belonging to Lactobacillus brevis subspecies brevis, as well as antiallergic agents containing them as an active ingredient. The present invention provides a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which: is capable of growing in effervescent alcoholic beverages, produces γ-aminobutyric acid (GABA), and has antiallergic activity. | ||||||
| 86 | MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH | US14382369 | 2012-11-06 | US20150140167A1 | 2015-05-21 | Ruth Pedroza-Islas |
| The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products. | ||||||
| 87 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME | US14405118 | 2012-06-29 | US20150132436A1 | 2015-05-14 | Jong Bae Jung |
| The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as saccharomyces, bacillus subtilis and lactobacillus, natural products such as red ginseng, tangle, agar, salicornia herbacea L, peucedanum japonicum thunberg, sea lettuce, dandelion, atractylodes chinensis, dropwort and Puerariae Radix, and fermented fruits such as apple, orange, mandarin, pineapple and melon; and extracting the ferment from the mixture, which provides an antiviral effect, increases immunity, improves digestion, promotes growth, decomposes remnant feed, etc. | ||||||
| 88 | Reuterin-Producing Lactobacillus Brevis | US14361565 | 2011-11-30 | US20140341855A1 | 2014-11-20 | Peggy Garault; Gaelle Quere; Raphaelle Bourdet-Sicard |
| The invention relates to reuterin-producing strains of Lactobacillus brevis. These strains are useful in particular for the treatment or the prevention of conditions resulting from Helicobacter pylori infection. | ||||||
| 89 | NANO-SIZED LACTIC ACID BACTERIA | US12525486 | 2008-06-26 | US20110189343A1 | 2011-08-04 | Hideo Hasegawa; Tatsuhiko Kan |
| Cells of lactic acid bacteria, which have been obtained by controlling pHs of media in a culturing step and processing steps to a neutral range of, for example, from 5 to 8 or so, have a mode value (particle size) of 1.0 μm or smaller in their particle size distribution. Cells of nano-sized lactic acid bacteria which have such a small particle size are excellent in INF-α producing capacity and are also superb in water dispersibility. | ||||||
| 90 | BACTERIAL STRAIN HAVING ANTI-ALLERGIC ACTIVITY, AND BEVERAGE, FOOD AND ANTI-ALLERGIC AGENT COMPRISING CELL OF THE BACTERIAL STRAIN | US12438411 | 2007-08-20 | US20110002901A1 | 2011-01-06 | Syuichi Segawa; Yasukazu Nakakita; Yoshihiro Takata; Hisako Yasui |
| It is an object of the present invention to provide a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which has more potent antiallergic activity than the known lactic acid bacteria strains and produces γ-aminobutyric acid (GABA). It is another object of the present invention to provide beverages and foods containing cells of the aforementioned bacterial strain belonging to Lactobacillus brevis subspecies brevis, as well as antiallergic agents containing them as an active ingredient. The present invention provides a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which: is capable of growing in effervescent alcoholic beverages, produces γ-aminobutyric acid (GABA), and has antiallergic activity. | ||||||
| 91 | LACTIC ACID BACTERIUM-CONTAINING FAT OR OIL COMPOSITION AND METHOD FOR MANUFACTURING SAME | US15577119 | 2016-05-31 | US20180206540A1 | 2018-07-26 | Hiroaki ASHITANI; Toshiyuki KOYAMA; Yoko USAMIKRANK; Tomokazu ISHIZUKA; Keiji TADOKORO; Yusuke KABUKI; Yasunori YONEJIMA; Keiko HISA |
| By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in producing a lactic acid bacterium-containing fat or oil composition that has a high viability of the lactic acid bacterium and an excellent resistance to acids. By adding lactic acid bacteria powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding, moreover, the present invention has succeeded in producing a lactic acid bacterium-containing chocolate including a viable lactic acid bacterium by a simple producing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium. | ||||||
| 92 | Lactobacillus brevis G-101 strain and use thereof | US14895886 | 2014-06-02 | US10004769B2 | 2018-06-26 | Hong Ryeol Jeon; Yoon-Mo Kang; Byeong-Gon Lee; Se-Young Kim; Go-Eun Shin |
| The present invention relates to a novel Lactobacillus brevis G-101 strain capable of decomposing monosodium L-glutamate (MSG), and a functional health food, a pharmaceutical composition, or a food product comprising the same as an active ingredient. More specifically, the strain is effective in reducing in vivo blood MSG levels of animals and attenuating MSG Symptom Complex, and thus can be used in a functional health food, a pharmaceutical composition, or a food product aiming to prevent in vivo absorption of MSG, which is known to be harmful, and improve the MSG Symptom Complex. | ||||||
| 93 | NATURAL LACTIC ACID BACTERIA ISOLATED FROM KOREAN TRADITIONAL NURUK TO BE USED FOR BAKERY | US15527353 | 2015-12-30 | US20170360052A1 | 2017-12-21 | ChungKil PARK; CheonYong LEE; SangMin SHIM; MoonYoung JUNG; SeongBong SONG; ByeongCheol KIM; JinHo SEO; NamSoo HAN; SungJong HONG |
| Provided is Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk. | ||||||
| 94 | Method For Producing A Starter Dough For Baking Baked Wheat Products Using Returned Wheat-Based Bread | US15106430 | 2014-12-23 | US20170000138A1 | 2017-01-05 | Fridjof Olms; Katrin Laude; Torsten Zense |
| A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103.Likewise disclosed is a method for producing a starter dough as a constituent of doughs for baking baked wheat products using a wheat bread contingent, including the following steps: a) In a first stage, preparing a sourdough by mixing around 100 parts by weight wheat flour with 100-200 parts by weight water and inoculating the mixture with a starter thickened with milled cereal products and obtained from a culture of lactic acid bacteria, more particularly as a mixed culture of at least two complementary Lactobacillus species and yeast with a 20-35° C. temperature range, and ageing the resulting first mixture for a period of 12-36 hours. b) In a second stage, producing a mixture of wheat flour, a wheat bread contingent and water, comprising an amount of 75-135 parts by weight, preferably 75-120 parts by weight wheat flour; of which 15-75 parts by weight, preferably 30-75 parts by weight wheat bread contingent, which is mixed with 150 parts by weight water for a time in particular of 10-120 minutes, preferably 30-60 minutes, with stirring in two steps, the product having a temperature in a range of 20-35° C.; c) mixing part of the sourdough obtained in the first stage as per step a) with a greater part of the second mixture for initializing the fermentation of the second stage, d) ageing the combined mixture obtained in step c) for a period of 24-60 hours, to give a starter dough as a constituent of doughs for making baked wheat products. Starter dough as a constituent of doughs for making baked wheat products, obtainable by the method of the invention. | ||||||
| 95 | Mixture of lactic bacteria for the preparation of gluten free baked products | US12374246 | 2007-07-03 | US09237753B2 | 2016-01-19 | Giammaria Giuliani; Anna Benedusi; Raffaella Di Cagno; Maria De Angelis; Antonella Luisi; Marco Gobbetti |
| The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | ||||||
| 96 | COMPOSITION COMPRISING LACTOBACILLUS AND A CARRIER | US14766591 | 2014-02-05 | US20150374764A1 | 2015-12-31 | Karen T. ROBINS; Judith MAZOTTI; Kurt GASSER |
| Subject of the invention is a food composition comprising Lactobacillus, or a Lactobacillus preparation, which comprises Lactobacillus cell walls, cell wall fragments and/or cell wall constituents, which is capable of aggregating Helicobacter pylori under physiological conditions, and a carrier, wherein the carrier comprises skim milk. Subject of the invention are also methods for producing such food compositions and uses thereof. | ||||||
| 97 | SOLID FERMENTED SOY MILK PRODUCT AND PROCESS FOR MANUFACTURING SAME | US14648820 | 2014-01-08 | US20150296823A1 | 2015-10-22 | Norihiko TSUCHIMOTO |
| The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria. | ||||||
| 98 | SOY MILK FERMENTATION PRODUCT AND METHOD FOR PRODUCING SAME | US14390475 | 2013-03-18 | US20150164098A1 | 2015-06-18 | Norihiko Tsuchimoto; Yasukazu Nakakita; Hiroyuki Harashima |
| The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product. | ||||||
| 99 | CIRCADIAN RHYTHM-IMPROVING AGENT | US14382193 | 2013-02-08 | US20150064151A1 | 2015-03-05 | Katsutaka Ooishi; Koyomi Miyazaki; Nanako Itoh; Saori Yamamoto; Yasukazu Nakakita; Hirotaka Kaneda |
| The invention provides an agent for improving circadian rhythm comprising cells of lactic acid bacterium or treated product thereof as an active ingredient. | ||||||
| 100 | STRAIN OF EXOPOLYSACCHARIDE-SECRETING LACTOBACILLUS BREVIS AND APPLICATION THEREOF | US14363365 | 2012-04-25 | US20140348878A1 | 2014-11-27 | Lianzhong Ai; Benheng Guo; Kejie Sun; Wei Chen; Hao Zhang; Li Shao; Zhengjun Wu; Wanyi Chen; Haibo Mu |
| A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Collection for Microorganisms, with a deposit number of CGMCC No. 5223. The Lactobacillus brevis secrets an elevated amount of exopolysaccharide, where the exopolysaccharide secreted is capable of eliciting B lymphocyte proliferation to enhance immunity, and has application prospects in medicaments, healthcare products and food products for immunity enhancement. | ||||||
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