| 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 | 新型组合物 | CN201280032195.7 | 2012-06-30 | CN103620021B | 2016-06-08 | 比吉特·伊德 |
| 本发明涉及用于乳酸菌的干燥组合物，并且具体地涉及包含109至1013cfu/g组合物的乳酸菌细胞的干燥组合物，其中所述组合物的特征在于其还包含下列含量的保护剂(以下所有量的保护剂均相对于所述组合物中1g乳酸菌细胞确定)：6-9g海藻糖、0.1-1g菊粉和0.5-3g水解酪蛋白,并且其不包含藻酸盐。所述组合物具有改善的感兴趣细胞的储存稳定性。在含有藻酸盐和不含藻酸盐的组合物间进行了比较试验，并且已经发现就稳定性而言在含藻酸盐或不含藻酸盐的组合物之间基本上没有差异。此外，本发明涉及制备干燥乳酸菌组合物的方法。 | ||||||
| 2 | 通过使用形成奶油风味的细菌菌株的生物处理来调节风味 | CN201180061423.9 | 2011-12-20 | CN103261402B | 2015-10-07 | M·布劳恩 |
| 用乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4404）或乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4405）发酵乳源来形成发酵乳产品。该发酵乳产品至少具有奶油风味和香味。该发酵乳产品可以是粉末或浓缩物的形式。该发酵乳产品可以在食品产业中具有应用。乳酸菌乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4404）或乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4405）在制备包含丁二酮、3-羟基-2-丁酮和3,4-二羟基-3,4-二甲基-2,5-己二酮中的至少一种的黄油奶油风味乳成分中的用途。 | ||||||
| 3 | 新型组合物 | CN201280032195.7 | 2012-06-30 | CN103620021A | 2014-03-05 | 比吉特·伊德; 雅各布·布伦克·斯文森 |
| 本发明涉及用于乳酸菌的干燥组合物，并且具体地涉及包含109至1013cfu/g组合物的乳酸菌细胞的干燥组合物，其中所述组合物的特征在于其还包含下列含量的保护剂(以下所有量的保护剂均相对于所述组合物中1g乳酸菌细胞确定)：6-9g海藻糖、0.1-1g菊粉和0.5-3g水解酪蛋白,并且其不包含藻酸盐。所述组合物具有改善的感兴趣细胞的储存稳定性。在含有藻酸盐和不含藻酸盐的组合物间进行了比较试验，并且已经发现就稳定性而言在含藻酸盐或不含藻酸盐的组合物之间基本上没有差异。此外，本发明涉及制备干燥乳酸菌组合物的方法。 | ||||||
| 4 | 通过使用形成奶油风味的细菌菌株的生物处理来调节风味 | CN201180061423.9 | 2011-12-20 | CN103261402A | 2013-08-21 | M·布劳恩 |
| 用乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4404）或乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4405）发酵乳源来形成发酵乳产品。该发酵乳产品至少具有奶油风味和香味。该发酵乳产品可以是粉末或浓缩物的形式。该发酵乳产品可以在食品产业中具有应用。乳酸菌乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4404）或乳酸乳球菌乳酸丁二酮亚种（CNCM No.I-4405）在制备包含丁二酮、3-羟基-2-丁酮和3,4-二羟基-3,4-二甲基-2,5-己二酮中的至少一种的黄油奶油风味乳成分中的用途。 | ||||||
| 5 | FLAVOUR MODULATION BY BIO-PROCESSING USING CREAM-FLAVOUR FORMING BACTERIA STRAINS | US13995431 | 2011-12-20 | US20130266689A1 | 2013-10-10 | Marcel Braun |
| A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione. | ||||||
| 6 | FLAVOUR MODULATION BY BIO-PROCESSING USING CREAM-FLAVOUR FORMING BACTERIA STRAINS | EP11808199.1 | 2011-12-20 | EP2655598B1 | 2016-11-23 | BRAUN, Marcel |
| A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione. | ||||||
| 7 | 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. | ||||||
| 8 | METHOD FOR PRODUCING SWISS-TYPE CHEESE | US14974633 | 2015-12-18 | US20160174587A1 | 2016-06-23 | Willem Cornelis MEIJER; Lourdes Mariela SERRANO DAVALOS; Lex SMALBRINK |
| The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. | ||||||
| 9 | AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | US15950659 | 2018-04-11 | US20180255797A1 | 2018-09-13 | Annamari JUKKOLA; Saija LAAKSO; Anja VALJUS-TIENSUU; Pirjo MERIMAA; Kristiina KIVIHARJU |
| The present invention relates to an aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp. lactis. | ||||||
| 10 | 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. | ||||||
| 11 | AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | US14409950 | 2013-06-27 | US20150289531A1 | 2015-10-15 | Annamari Jukkola; Saija Laakso; Anja Valjus-Tiensuu; Pirjo Merimaa; Kristiina Kiviharju |
| The present invention relates to an aroma milk composition comprising diacetyl and diacetyl producing strains and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product, in particular butter product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp. lactis. | ||||||
| 12 | 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. | ||||||
| 13 | 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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| 14 | DRYING LACTIC ACID BACTERIA AND COMPOSITIONS | EP12730974.8 | 2012-06-30 | EP2726597B1 | 2017-11-15 | YDE, Birgitte; SVENDSEN, Jakob, Blenker |
| 15 | AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | EP13745445.0 | 2013-06-27 | EP2866575A2 | 2015-05-06 | JUKKOLA, Annamari; LAAKSO, Saija; VALJUS-TIENSUU, Anja; MERIMAA, Pirjo; KIVIHARJU, Kristiina |
| The present invention relates to n aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp.lactis. | ||||||
| 16 | NOVEL COMPOSITIONS | EP12730974.8 | 2012-06-30 | EP2726597A1 | 2014-05-07 | YDE, Birgitte; SVENDSEN, Jakob, Blenker |
| The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 10 9 to 10 13 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. | ||||||
| 17 | FLAVOUR MODULATION BY BIO-PROCESSING USING CREAM-FLAVOUR FORMING BACTERIA STRAINS | EP11808199.1 | 2011-12-20 | EP2655598A1 | 2013-10-30 | BRAUN, Marcel |
| A fermentation of a milk source with Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) to form a fermented milk product. The fermented milk product has at least a cream flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. A use of a lactic acid bacterium, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) for the manufacture of butter-cream flavouring milk ingredients containing at least one of diacetyl, acetoin and 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione. | ||||||
| 18 | AN AROMA MILK COMPOSITION | PCT/FI2013050715 | 2013-06-27 | WO2014001647A2 | 2014-01-03 | JUKKOLA ANNAMARI; LAAKSO SAIJA; VALJUS-TIENSUU ANJA; MERIMAA PIRJO; KIVIHARJU KRISTIINA |
| The present invention relates to n aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp.lactis. | ||||||
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