| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | 漉した発酵乳製品を調製するための方法 | JP2015554256 | 2013-01-25 | JP2016505275A | 2016-02-25 | フランソワーズ・ワリン; パオラ・フラビ; フランソワ・コレ; アルムデナ・ビルバオ; ドニ・パケ; パスカル・クレペル; ローラン・マルシャル |
| 本発明は、加熱処理工程、高圧ホモジナイゼーション工程、発酵工程、分離工程、及びスムージング工程を含む、漉した発酵乳製品を製造するための方法に関する。 | ||||||
| 122 | Solid fermented product of soybean milk and manufacturing method thereof | JP2013019448 | 2013-02-04 | JP2014147367A | 2014-08-21 | TSUCHIMOTO NORIHIKO |
| PROBLEM TO BE SOLVED: To provide a manufacturing method of a solid fermented product of soybean milk, by fermenting soybean milk with hetero-fermentative lactic acid bacteria.SOLUTION: The manufacturing method of a solid fermented product comprises a fermentation step of fermenting a fermentation substrate including soybean milk having adjusted concentration of malic acid and free amino acid, with use of hetero-fermentative lactic acid bacteria. | ||||||
| 123 | 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. | ||||||
| 124 | 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.). | ||||||
| 125 | 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. | ||||||
| 126 | 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. | ||||||
| 127 | 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. | ||||||
| 128 | 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. | ||||||
| 129 | 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. | ||||||
| 130 | MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | US14622587 | 2015-02-13 | US20150216185A1 | 2015-08-06 | 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. | ||||||
| 131 | AMPICILLIN RESISTANT TEXTURIZING LACTIC ACID BACTERIA STRAINS | US14395615 | 2013-04-23 | US20150079232A1 | 2015-03-19 | Eric Johnsen; Kim Ib Soerensen; Annette Kibenich |
| 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. | ||||||
| 132 | Authentication method of dairy products | US13499025 | 2010-10-01 | US08883422B2 | 2014-11-11 | 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. | ||||||
| 133 | Lactic acid bacteria | US10569973 | 2005-03-04 | US08029779B2 | 2011-10-04 | Taku Miyamoto; Yoshio Naito |
| Lactobacillus delbrueckii having antifungal activity is provided as novel lactic acid bacteria having antifungal activity. The Lactobacillus delbrueckii is Lactobacillus delbrueckii ANTI MUFFA FERM BP-10663 (FERM P-19705). The Lactobacillus delbrueckii has antifungal activity against mold of genus Penicillium and is excellent in probiotic activity even when used solo. | ||||||
| 134 | Lactic Acid Bacteria | US10569973 | 2005-03-04 | US20080286406A1 | 2008-11-20 | Taku Miyamoto; Yoshio Naito |
| Lactobacillus delbrueckii having antifungal activity is provided as novel lactic acid bacteria having antifungal activity. The Lactobacillus delbrueckii is Lactobacillus delbrueckii ANTI MUFFA (FERM P-19705). The Lactobacillus delbrueckii has antifungal activity against mold of genus Penicillium and is excellent in probiotic activity even when used solo. | ||||||
| 135 | Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough | US11814254 | 2006-03-07 | US20080131556A1 | 2008-06-05 | 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. | ||||||
| 136 | 乳酸菌体外機能性産生物の増産方法およびヨーグルト製造方法 | JP2014549909 | 2013-11-29 | JP6392668B2 | 2018-09-19 | 古市 圭介; 牧野 聖也; 後藤 浩文; 川嶋 紘子 |
| 137 | アンピシリン耐性の質感付与性乳酸菌株 | JP2015506263 | 2013-04-23 | JP6363590B2 | 2018-07-25 | エリック ヨハンセン; キム イブ ソーレンセン; アネッテ キベニチ |
| 138 | 後酸性化の制御が改善された発酵乳製品の製造方法 | JP2016573563 | 2015-06-18 | JP2017522012A | 2017-08-10 | ガリーグ クレステル; ギレラデン クレスチャン; チュリッチ−バウデン ミリヤナ; ヤンセン トマス; ビアゲルンド ミミ; レッティアー ブッフホルン ゲーレ; イプ サアアンスン キム; クレステンスン ナナ; スベーネ クラウス; リース セーアン; バスチャン ピーダスン マーティン; オディノ ジャン−マリー; ヒメネス ルシアーナ; ランシオー パスカル; ドゥンツァン ハム; チョーン ミーン シュー |
| 本発明は、次の工程:(a)前記発酵が、前記乳に存在する1又は複数の炭水化物を代謝できる乳酸菌を含むスターター培養物により開始される工程、(b)前記発酵が、発酵の間、1又は複数の炭水化物の濃度の低下により終結される工程、及び(c)前記低下がまた、前記乳酸菌の代謝活性により少なくとも引き起こされる工程、を含んで成る、発酵された乳製品の製造方法を提供する。さらに、本発明は、ホエーの少なくとも一部が、発酵乳製品から分離される工程を包含するそれぞれの方法を提供する。 | ||||||
| 139 | 酸度上昇が抑制された発酵乳およびその製造方法 | JP2015519952 | 2014-05-30 | JPWO2014192905A1 | 2017-02-23 | 英明 内田; 沙織 村田; 瑞恵 斎藤; 勝紀 木村 |
| 本発明は、酸度上昇が抑制された発酵乳およびその製造方法、ならびに酸度上昇が抑制された発酵乳の製造に有用な乳酸産生菌株である Lactobacillus delbrueckii subsp. bulgaricus OLL1171(NITE BP-01569)、および酸度上昇が抑制された発酵乳の製造に有用な乳酸産生菌株のスクリーニング方法に関する。 | ||||||
| 140 | テクスチャを改変する乳酸菌株 | JP2013534341 | 2011-10-21 | JP5898220B2 | 2016-04-06 | アネッテ キベニヒ; キム イブ セーレンセン; エリック ヨハンセン |
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