| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | 失眠全营养配方食品 | CN201410362399.8 | 2014-07-29 | CN104187613A | 2014-12-10 | 胡安然 |
| 本发明提供了供失眠患者食用的全营养配方食品、特定全营养配方食品或非全营养配方食品。该配方根据《特殊医学用途配方食品通则》的要求，结合失眠患者的体质特征，综合当今美国哈佛大学的先进生理学、医药、营养学及临床应用等研究成果，依据“消中寓补”、“均衡调养”的传统中医的精髓理论(肝、脾、肾三脏同调为主原则)研制而成。该产品采用10种以上药食两用的中药提取物精华、多种益生菌、益生元为主要原料，以短肽、氨基酸、水溶性膳食纤维、复合维生素、复合矿物质辅料，不仅可作为单一营养来源满足失眠患者的营养需求，还有起到安神助眠、补气养血、滋阴降火、平肝降火、滋养心肝的功效。 | ||||||
| 102 | 复合乳酸菌发酵辣椒泡菜的制备方法 | CN201310134989.0 | 2013-04-18 | CN104106785A | 2014-10-22 | 王艳萍; 朱海霞; 王金菊 |
| 本发明涉及食品微生物发酵领域以及乳酸菌发酵辣椒泡菜的制备方法。采用复合乳酸菌发酵剂发酵的辣椒，具有发酵周期短、风味独特、亚硝酸盐含量低等优点。该方法的步骤如下：辣椒经挑选、摘去梗蒂、清洗、晾干入坛后，接入活化好的发酵剂，15-20℃下发酵7-15天，即可得到所述的辣椒泡菜。采用本发明所得到的辣椒泡菜酸度可达到0.8-0.9％，pH值3.2-3.3，亚硝酸盐含量低于6.0mg/kg，远低于国标规定的20mg/kg。 | ||||||
| 103 | 皮肤改善用和/或治疗用发酵奶和其制造方法 | CN200680056875.7 | 2006-12-26 | CN101588809B | 2013-04-24 | 狩野宏; 野间晃幸; 池上秀二; 伊藤裕之; 伊泽佳久平 |
| 本发明提供含有来自天然产物的、安全性高、并且皮肤改善效果和/或治疗效果高、制造特性良好的乳酸菌的组合物及发酵奶，并涉及用于皮肤改善和/或治疗的嗜热链球菌OLS3059(Streptococcus thermophilus OLS3059)的用途、含有嗜热链球菌OLS3059(Streptococcus thermophilus OLS3059)和/或其培养物的皮肤改善用和/或治疗用的组合物、特征在于含有上述组合物的饮料食品、使用保加利亚乳杆菌(Lactobacillus delbrueckii subspecies bulgaricus)和嗜热链球菌OLS3059(Streptococcus thermophilus OLS3059)制备而成的皮肤改善用和/或治疗用的发酵奶、以及特征在于含有胶原蛋白肽和/或神经酰胺的上述皮肤改善用和/或治疗用的发酵奶。 | ||||||
| 104 | 新的乳酸细菌 | CN200580007044.6 | 2005-03-04 | CN1930282B | 2011-04-20 | 宫本拓; 内藤善夫 |
| 本发明意图提供具有抗真菌活性的德氏乳杆菌作为具有抗真菌活性的新型乳酸细菌。此德氏乳杆菌是德氏乳杆菌ANTI MUFFA FERMBP-10663。德氏乳杆菌具有抗青霉菌属真菌的抗真菌活性并且即使在单独使用的情况下也显现出极好的益生菌活性。 | ||||||
| 105 | 酸酵种制备中的至少6种乳酸细菌和/或双歧杆菌的混合物 | CN200680005008.0 | 2006-03-07 | CN101119636A | 2008-02-06 | 克劳迪奥·德西蒙; 佛朗哥·皮罗瓦诺 |
| 本文公开了供焙烤和医疗领域之用的至少6种乳酸细菌和/或双歧杆菌的混合物。优选的混合物包含嗜热链球菌(Streptococcus thermophilus)，婴儿双歧杆菌(Bifidobacterium infantis)，长双歧杆菌(Bifidobacterium longum)，短双歧杆菌(Bifidobacterium breve)，嗜酸乳杆菌(Lactobacillus acidophilus)，植物乳杆菌(Lactobacillus plantarum)，干酪乳杆菌(Lactobacillus casei)，德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)。所述混合物对于酸酵种，一种发酵组合物，是有用的。公开了从那里获得的焙烤食品及其它食品。这些物品在肠饮食用产品的制备中，具有低的或没有谷蛋白含量，并且适合于遭受乳糜泻的受试者的饮食集成，用于减小由于小麦面粉清蛋白和球蛋白导致的变态反应风险，用于精神分裂症症状的治疗。 | ||||||
| 106 | 新的乳酸细菌 | CN200580007044.6 | 2005-03-04 | CN1930282A | 2007-03-14 | 宫本拓; 内藤善夫 |
| 本发明意图提供具有抗真菌活性的德氏乳杆菌作为具有抗真菌活性的新型乳酸细菌。此德氏乳杆菌是德氏乳杆菌ANTI MUFFA(FERMP－19705)。德氏乳杆菌具有抗青霉菌属真菌的抗真菌活性并且即使在单独使用的情况下也显现出极好的益生菌活性。 | ||||||
| 107 | Texturizing lactic acid bacteria strains | US13880620 | 2011-10-21 | US09453231B2 | 2016-09-27 | Annette Kibenich; Kim Ib Soerensen; Eric Johansen |
| The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics 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 towards D-cycloserine and/or functionally equivalent antibiotics. | ||||||
| 108 | Compositions | US14129851 | 2012-06-30 | US09308271B2 | 2016-04-12 | Birgitte Yde |
| The invention relates to a dry compositions for lactic acid bacteria and in particular 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): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 109 | GLUTEN-FREE FOODS AND DOUGHS AND METHODS OF MAKING THEM | US14686587 | 2015-04-14 | US20150351415A1 | 2015-12-10 | Claudio DE SIMONE; Franco PIROVANO |
| 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. | ||||||
| 110 | MITIGATION OF ANTI-NUTRITIONAL SUBSTANCES IN PLANT MEAL | US14725804 | 2015-05-29 | US20150342221A1 | 2015-12-03 | Ramanathan S. Lalgudi; Robert J. Cain; Barry L. McGraw |
| Improved meals, improved meal compositions, and improved aquaculture feed compositions are provided based on plant meal, wherein anti-nutritional effects of one or more anti-nutritional substances (ANS) are mitigated. Also provided are methods for making and using the improved meals, improved meal compositions, and improved aquaculture feed compositions. Also provided are kits using the improved meals, improved meal compositions, and improved aquaculture feed composition. The improved meals, improved meal compositions, and improved aquaculture feed compositions demonstrate that plant meal protein digestibility may be improved, for example, for replacing fish meal protein. | ||||||
| 111 | NOVEL COMPOSITIONS | US14129851 | 2012-06-30 | US20140255366A1 | 2014-09-11 | Birgitte Yde |
| The invention relates to a dry compositions for lactic acid bacteria and in particular 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): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 112 | AUTHENTICATION METHOD OF DAIRY PRODUCTS | US13499025 | 2010-10-01 | US20120329048A1 | 2012-12-27 | Hélène Berthoud |
| 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. | ||||||
| 113 | Use of some lactobacillus strains in treating allergy | US10238608 | 2002-09-11 | US20040047849A1 | 2004-03-11 | Ching-Hsiang Hsu; Wei-Chih Su |
| The present invention provides a method for treating allergy in a subject comprising administrating said subject with a medicament comprising a lactic acid bacterial strain stimulating INF-null secretion, which 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. A composition for treating allergy comprising the above-mentioned lactic acid bacterial strain is also provided. | ||||||
| 114 | FERMENTED MILK INOCULATED WITH BOTH LACTIC ACID BACTERIA (LAB) AND BACILLUS | US15741730 | 2016-06-30 | US20180199582A1 | 2018-07-19 | Karin BJERRE; Mette Dines CANTOR; Thomas JANZEN; Patrick DERKX |
| 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. | ||||||
| 115 | NOVEL THERMOTOLERANT LACTOBACILLUS | US15552398 | 2016-02-22 | US20180042256A1 | 2018-02-15 | Gaelle Lettier BUCHHORN; Dina VANELL; Kim lb SOERENSEN; Gunnar OEREGAARD; Annette KIBENICH; Per STTROEMAN |
| The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50° C.). | ||||||
| 116 | FERMENTED MILK PRODUCT | US15305577 | 2015-04-22 | US20170042172A1 | 2017-02-16 | Cornelia Elizabeth Paulina MALJAARS; Filip Stefan Emiel OOSTERLINCK; Claire Emiel OOSTERLINCK |
| The present invention relates to a fermented milk product with improved gel strength and/or serum viscosity. | ||||||
| 117 | Mixture of lactic bacteria for the preparation of gluten free baked products | US14622587 | 2015-02-13 | US09560854B2 | 2017-02-07 | 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. | ||||||
| 118 | COMPOSITION | US15034382 | 2014-11-05 | US20160263153A1 | 2016-09-15 | Stephen Patrick O'Hara |
| The present invention relates to compositions for weight management comprising: a) a microbiome modifying component; b) a satiety modifying component; and c) a metabolic modifying component. The composition may also be used for the treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease. | ||||||
| 119 | NOVEL COMPOSITIONS | US15092473 | 2016-04-06 | US20160235105A1 | 2016-08-18 | BIRGITTE YDE; Jakob Blenker SVENDSEN |
| The invention relates to a dry compositions for lactic acid bacteria and in particular 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): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 120 | Probiotics for dietary dairy product | US13557597 | 2012-07-25 | US09131708B2 | 2015-09-15 | Daniela Peneva; Nikola Aleksandrov |
| The present invention relates to compositions containing probiotic microorganisms and methods of making and using probiotic associations containing these microorganisms. More particularly, the invention relates to an association of probiotic lactic acid microorganisms including newly identified strains of microorganisms and their use in dietary products. These microorganisms are cultured to produce a protective shell that enhances shelf-stability of compositions and products of the invention. The isolated microorganisms include new strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis, and Streptococcus thermophillus. | ||||||
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