| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 201 | 알레르기 치료에 있어서 일부 락토바실러스 균주들의새로운 용도 | KR1020030062583 | 2003-09-08 | KR1020040023755A | 2004-03-18 | 슈칭-시앙; 수웨이-치 |
| PURPOSE: The use of lactobacillus strains stimulating INF-gamma secretion as a therapeutic agent for the treatment of allergy is provided. The therapeutic agent contains the lactic acid bacterial strain and is effective in treating allergy without causing adverse side effects. CONSTITUTION: To treat allergy in a subject, a composition containing a lactic acid bacterial strain stimulating INF-gamma secretion is administered to the subject. The strain is selected from the group consisting of Lactobacillus plantarum CCRC 12944, Lactobacillus acidophilus CCRC 14079, Lactobacillus rhamnosus CCRC 10940, Lactobacillus paracasei subsp. paracasei CCRC 14023, Lactobacillus delbrueckii subsp. bulgaricus CCRC 12297, Lactobacillus delbrueckii subsp. bulgaricus CCRC 14007, and Lactobacillus delbrueckii subsp. bulgaricus CCRC 14069. | ||||||
| 202 | FERMENTED MILK INOCULATED WITH BOTH LACTIC ACID BACTERIA (LAB) ANDBACILLUS | EP16733575.1 | 2016-06-30 | EP3319452A1 | 2018-05-16 | BJERRE, Karin; CANTOR, Mette Dines; JANZEN, Thomas; DERKX, Patrick |
| A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria. | ||||||
| 203 | MIXTURE OF AT LEAST 8 SPECIES OF LACTIC ACID BACTERIA AND/OR BIFIDOBACTERIA IN THE MANUFACTURE OF SOURDOUGH | EP06724958.1 | 2006-03-07 | EP1858336B1 | 2017-11-08 | DE SIMONE, Claudio; PIROVANO, Franco |
| A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Said mixture is useful for a sourdough, a leavening composition. Baked goods and other food products obtained therefrom are disclosed. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet. | ||||||
| 204 | FERMENTED MILK THAT DOES NOT UNDERGO INCREASE IN ACID LEVEL, AND METHOD FOR PRODUCING SAME | EP14803347 | 2014-05-30 | EP3006555A4 | 2017-01-11 | UCHIDA HIDEAKI; MURATA SAORI; SAITOU MIZUE; KIMURA KATSUNORI |
| The present invention relates to: fermented milk that does not undergo the increase in an acid level; a method for producing the fermented milk; Lactobacillus delbrueckii subsp. bulgaricus OLL1171 (NITE BP-01569) which is a lactic acid production strain useful for the production of fermented milk that does not undergo the increase in an acid level; and a method for screening for a lactic acid production strain useful for the production of fermented milk that does not undergo the increase in an acid level. | ||||||
| 205 | SOY MILK FERMENTED SUBSTANCE | EP14779754 | 2014-04-02 | EP2992765A4 | 2016-11-23 | KANEKO DAISUKE; AOYAMA KENJI; WIM ENGELS; ARNO WEGKAMP; FEDDE KINGMA |
| [Problem to Be Solved] A present invention provides a soy milk fermented substance with a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are employed as a lactic acid bacteria mixture starter at the time of making a fermented substance which employs soy milk as a material. [Means for Solving the Problem] The problem is solved by a soy milk fermented substance obtained by using a lactic acid bacteria mixture starter including: Streptococcus thermophilus which is capable of accumulating 0.4 g/L or more of fructose in the fermented substance when inoculated and cultured in soy milk; and Lactobacillus debrueckii subsp. bulgaricus which is capable of accumulating 0.4 g/L of D-lactic acid in the fermented substance when inoculated and cultured in soy milk. | ||||||
| 206 | AUTHENTICATION METHOD OF DAIRY PRODUCTS | EP10779483.6 | 2010-10-01 | EP2483423B1 | 2015-12-16 | BERTHOUD, Hélène |
| 207 | PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT | EP13713956.4 | 2013-01-25 | EP2947995A1 | 2015-12-02 | WARIN, Françoise; FLABBI, Paola; CORRET, François; BILBAO, Almudena; PAQUET, Denis; CREPEL, Pascal; MARCHAL, Laurent |
| The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step. | ||||||
| 208 | PROBIOTIC OR SYMBIOTIC GELLED PRODUCTS AND METHOD FOR THE PRODUCTION THEREOF | EP12834779 | 2012-09-27 | EP2796056A4 | 2015-11-11 | FRUTOS FERNÁNDEZ MARIA JOSÉ; VALERO CASES ESTEFANIA |
| 209 | AMPICILLIN RESISTANT TEXTURIZING LACTIC ACID BACTERIA STRAINS | EP13723011.6 | 2013-04-23 | EP2841573A1 | 2015-03-04 | JOHANSEN, Eric; SOERENSEN, Kim Ib; KIBENICH, Annette |
| The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin. | ||||||
| 210 | Drying lactic acid bacteria and new compositions | EP14153377.8 | 2012-06-30 | EP2730646A1 | 2014-05-14 | Yde, Birgitte |
The invention relates to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): The composition provides an improved storage stability of the cell of interest, by way of the specific ratio between the amount of cells and protective agents.
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| 211 | COMPOSITION FOR PREVENTING OR TREATING ARTHRITIS COMPRISING LACTIC ACID BACTERIA AND COLLANGEN AS ACTIVE INGREDIENTS | EP06798857.6 | 2006-09-22 | EP1945234B1 | 2012-12-19 | IM, Sin Hyeog Department of Life Science; SO, Jae Seon Department of Life Science; YI, Hwa Joong Department of Life Science |
| The present invention relates to a composition for preventing or treating arthritis, which comprises a lactic acid bacterium and collagen as major active ingredients. The present composition shows excellent prevention or treatment efficacies on arthritis of animal models. In addition, since the active ingredients used in the composition of this invention have been recognized to be safe to human, the present composition has considerable safety with enhanced immunomodulatory effect in patients with arthritis. | ||||||
| 212 | AUTHENTICATION METHOD OF DAIRY PRODUCTS | EP10779483.6 | 2010-10-01 | EP2483423A2 | 2012-08-08 | BERTHOUD, Hélène |
| The present invention relates to a new method of establishing the authenticity and origin of dairy products, more specifically to the use of lactic acid bacterial strains having strain-specific insertion sequence elements as tools for marking dairy products (such as cheese) and identification thereof. The invention also extends to new lactic acid bacterial strains, their use in the production of dairy products as well as the dairy products containing these bacterial strains. | ||||||
| 213 | PROBIOTIC STRAIN LACTOBACILLUS DELBRUECKII SUBSP . BULGARICUS | EP07719227.6 | 2007-03-14 | EP2076139B1 | 2011-12-07 | Baltadjieva, Maria; De Las Heras, , Jose Miguel |
| The invention relates to a strain Lactobacillus delbrueckii subsp. bulgaricus with a broad spectrum of use for preparation of products of pharmaceutical and alimentary type as a prophylactic, therapeutic and medicinal means with a wholesome effect to the human organism. | ||||||
| 214 | METHOD FOR MAKING CHEESE | EP08736326.3 | 2008-04-17 | EP2150122A1 | 2010-02-10 | BEZENGER, Marie-Claude; EPPERT, Ilka; SOERENSEN, Niels, Kristian; HOEIER, Erik; LE TUAL, Anne-Gaelle; BROE, Mikkel, Laust; RATTRAY, Fergal, P. |
| The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese. | ||||||
| 215 | A SYMBIOTIC PRODUCT AND ITS APPLICATION AS A CARRIER OF NATURAL BIOACTIVE SUBSTANCES IN FUNCTIONAL FOOD ADDITIVES | EP04801139.9 | 2004-12-10 | EP1694346A1 | 2006-08-30 | Peneva, Daniela Petrova; Alexandrov, Nikola Georgiev |
| It used as carrier of bioactive substances of natural origin like dry herb extracts or combinations thereof, other vegetable products as essential oils, fruit concentrates, animal products as bee products, added to vitamins combinations, said product ensuring bacteria proliferation and growth when stored and after intake. The bioactive products can be stored for period 2 to 3 years without the probiotic losing its activity. In the gastroinitestinal tract they can colonize supplying the body with useful substances resulting from their metabolism ensuring fast transportation of bioactive substances to body's cells. It contains low-lactose sour-milk product, low-lactose hydrolyzate with more than 95% degraded milk casein, saccharose, pectin, full-cream or skimmed low-lactose cow's milk fermented using selected strains of Lactobacillus delbrueckii subsp. bulgaricus, and additionally lyophilized monoculture of Lactobacillus delbrueckii subsp. bulgaricus or lyophilized mixture of monocultures of Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus lactis and dextrose. | ||||||
| 216 | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | EP00830447.9 | 2000-06-26 | EP1169925B1 | 2004-05-12 | Cavaliere Vesely, Renata Maria Anna; Maiocchi, Gianluigi; Vesely, Marco Emilio; Vesely, Leonardo; Bertuccia, Bruna Bianchi |
| 217 | USE OF A LACTASE FOR IMPROVING THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT | EP15837136.9 | 2015-12-24 | EP3393257A1 | 2018-10-31 | BILBAO CALABUIG, Maria Almudena; MARCHAL, Laurent; FLABBI, Paola |
| The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product. | ||||||
| 218 | AMPICILLIN RESISTANT TEXTURIZING LACTIC ACID BACTERIA STRAINS | EP13723011.6 | 2013-04-23 | EP2841573B1 | 2018-01-10 | JOHANSEN, Eric; SOERENSEN, Kim Ib; KIBENICH, Annette |
| The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin. | ||||||
| 219 | DRYING LACTIC ACID BACTERIA AND COMPOSITIONS | EP12730974.8 | 2012-06-30 | EP2726597B1 | 2017-11-15 | YDE, Birgitte; SVENDSEN, Jakob, Blenker |
| 220 | PROCESS FOR PREPARING STRAINED FERMENTED DAIRY PRODUCT | EP13713956.4 | 2013-01-25 | EP2947995B1 | 2017-05-31 | WARIN, Françoise; FLABBI, Paola; CORRET, François; BILBAO, Almudena; PAQUET, Denis; CREPEL, Pascal; MARCHAL, Laurent |
| The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step. | ||||||
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