| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 221 | LACTOBACILLUS FERMENTUM CECT 7472 STRAIN WITH PROBIOTIC PROPERTIES | EP12718244.2 | 2012-05-04 | EP2707476B1 | 2015-07-08 | LASSERROT CUADRADO, Agustín; RUIZ LÓPEZ, Maria Dolores; RUIZ BRAVO LÓPEZ, Alfonso |
| The invention relates to a Lactobacillus fermentum strain with probiotic properties and enhanced activity against enteropathogens. The strain is Lactobacillus fermentum CECT 7472 , which may be used as an ingredient in edible products, while maintaining its beneficial gastrointestinal health properties. | ||||||
| 222 | 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. | ||||||
| 223 | LACTOBACILLUS FERMENTUM CECT 7472 STRAIN WITH PROBIOTIC PROPERTIES | EP12718244.2 | 2012-05-04 | EP2707476A1 | 2014-03-19 | LASSERROT CUADRADO, Agustín; RUIZ LÓPEZ, Maria Dolores; RUIZ BRAVO LÓPEZ, Alfonso |
| The invention relates to a Lactobacillus fermentum strain with probiotic properties and enhanced activity against enteropathogens. The strain is Lactobacillus fermentum CECT 7472 , which may be used as an ingredient in edible products, while maintaining its beneficial gastrointestinal health properties. | ||||||
| 224 | LACTIC BACTERIUM FOR TEXTURIZING FOOD PRODUCTS SELECTED ON BASIS OF PHAGE RESISTANCE | EP11703847.1 | 2011-01-28 | EP2529035A1 | 2012-12-05 | JANZEN, Thomas; CHRISTIANSEN, Ditte Ellegaard |
| The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture. | ||||||
| 225 | Array of complementary infant/young child nutritional compositions | EP10191199.8 | 2010-11-15 | EP2452571A1 | 2012-05-16 | Klassen, Petra Gerda; Magliola, Corinne |
The present invention relates to infant/young child nutrition. A set of nutritional compositions having beneficial effects to infants/young children is disclosed. The set of nutritional compositions comprises at least two compositions with varying amounts of components which impart a beneficial effect to the infants young/children. A nutrition kit for infants/young children comprising the set of nutritional compositions is also disclosed as well as a method for manufacturing the set of nutritional components. A dosage regimen is also disclosed. |
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| 226 | COMPOSITION FOR PREVENTING OR TREATING ARTRITIS COMPRISING LACTIC ACID BACTERIA AND COLLANGEN AS ACTIVE INGREDIENTS | EP06798857 | 2006-09-22 | EP1945234A4 | 2010-04-21 | IM SIN HYEOG; SO JAE SEON; YI HWA JOONG |
| 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. | ||||||
| 227 | MIXTURE OF LACTIC ACID BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS | EP07805691.8 | 2007-07-03 | EP2046944A2 | 2009-04-15 | GIULIANI, Giammaria; BENEDUSI, Anna; DI CAGNO, Raffaella; DE ANGELIS, Maria; LUISI, Antonella; GOBBETTI, Marco |
| 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. | ||||||
| 228 | COMPOSITIONS FOR TREATMENT OF SKIN DISORDERS | EP03739405.3 | 2003-02-17 | EP1482959B1 | 2008-04-02 | CONWAY, Patricia, Lynne; COLLIER, Paul, Anthony |
| The present invention concerns methods and compositions for prophylactic or therapeutic treatment of skin disorders by administering therapeutically or prophylactically effective amounts of a probiotic. The present invention is also concerned with the treatment of symptoms of skin disorders. | ||||||
| 229 | TRANSESTERIFICATION REACTION FOR PRODUCTION OF DAIRY FLAVOUR ENHANCING ESTERS | EP03705556.3 | 2003-02-20 | EP1482806B1 | 2006-10-04 | HOLLAND, Ross,; CROW, Vaughan, Leslie,; LIU, Shao, Quan, |
| The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium in the presence of an esterase selected for its high transesterification activity. The esters may be used for flavouring in a variety of food products, particularly dairy products such as cheeses. | ||||||
| 230 | PROBIOTIC BACTERIUM: LACTOBACILLUS FERMENTUM | EP03793503 | 2003-09-08 | EP1539927A4 | 2005-09-21 | CONWAY PARICIA LYNNE |
| Variant of the bacterium Lactobacillus fermentum and its use in treating gastrointestinal disorders, disorders of the mucosal surfaces or disturbances in the immune system or status of a subject. | ||||||
| 231 | Procédé de fabrication de fromages | EP86117206.2 | 1986-12-10 | EP0240607B1 | 1990-11-22 | Ingouf, Jean-Claude; Parmantier, Claude; Verney, Alain |
| 232 | Method for producing acid urease, and use thereof | EP88300584.5 | 1988-01-25 | EP0280398A2 | 1988-08-31 | Kobashi, Kyoichi; Kobayashi, Takefumi; Kusai, Kiyoshi; Takebe, Sachiko; Honda, Suehiro; Mishima, Hideo |
Acid urease if produced by cultivation of Lactobacterium fermentum TK 1214 and recovery of the urea from the culture. The urease thus obtained is used to decompose urea in fermented food products. |
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| 233 | 황칠나무 추출물을 함유한 생균제 및 이의 제조 방법 | KR20160173337 | 2016-12-19 | KR20180070852A | 2018-06-27 | LEE HYO JEONG; PARK SE EUN |
| 본발명은황칠나무추출물을함유한유산균제품및 이의제조방법에관한것이다. 본발명에따른황칠나무추출물을함유한유산균제품은항산화효과, 지방축적억제효과, 항염증효과및 항고지혈증효과를발휘하며, 섭취에용이한형태로제조될수 있다. | ||||||
| 234 | 탈모 예방, 발모 촉진 또는 성기능 개선능이 있는 락토바실러스 퍼멘텀 균주 및 이를 포함하는 조성물 | KR1020170136270 | 2017-10-20 | KR101840376B1 | 2018-03-20 | 염규진 |
| 본발명은탈모예방, 발모촉진또는성기능개선능이있는신규한균주및 이를포함하는조성물에관한것이다. | ||||||
| 235 | 장수마을 성인으로부터 분리한 배변활동에 도움을 주는 신규한 유산균 락토바실러스 퍼멘텀 | KR1020130086153 | 2013-07-22 | KR101452234B1 | 2014-10-22 | 이연희; 박종수; 백경수; 안기현; 신은주; 홍현진; 이학미; 이민영; 신현정; 조영훈; 조윤경 |
| The present invention relates to Lactobacillus fermentum which is a novel strain and to a use of the same. In particular, novel lactobacillus fermentum PL9988 novel lactobacillus fermentum PL9037, novel lactobacillus fermentum PL9038, novel lactobacillus fermentum PL9039, novel lactobacillus fermentum PL9040, which are separated from adults in a Korean longevity village, and a culture medium liquid of the same do not have antibiotic resistance metastasis but have excellent stomach cell adhesion forces, acid resistance, and biliary resistance. Harmful pathogenic bacteria in the stomach are controlled, and immunity reinforcing effects, toxicity resistance shock controlling effects, and antioxidant effects are also exhibited. The lactobacillus fermentum PL9988 significantly satisfies the condition required as a probiotic, so that the lactobacillus fermentum PL9988 can be usefully applied as a probiotic or a health food for improving and enhancing stomach health and bowel movement. | ||||||
| 236 | 락토바실러스 퍼멘텀 ＪＳ 균주를 이용한 식품의 제조방법 | KR1020100139010 | 2010-12-30 | KR1020120077150A | 2012-07-10 | 이득식; 이동진; 최세영 |
| PURPOSE: A producing method of food using lactobacillus fermentum JS strains is provided to improve the texture and flavor of the food, and to offer the abundant content of lactobacillus to users. CONSTITUTION: A producing method of food using lactobacillus fermentum JS strains comprises the following steps: culturing the lactobacillus fermentum JS strains in a vegetable lactobacillus medium; inserting 0.1-1 part of lactobacillus fermentum JS strains by weight into 100 parts of grain by weight; and settling the mixture for 30 minutes-10 hours, and cooking the mixture at 90-110 deg C to obtain steamed cake. The vegetable lactobacillus medium contains 400g of glucose, 400g of bean extract powder, 50g of K2HPO4, 40g of sodium acetate, 10g of MgSO4, and 10g of Tween-80 for 20L of water. The grain is selected from rice, non-glutinous rice, glutinous rice, barley, millet, sorghum, oat, or bean. | ||||||
| 237 | 유산균 파쇄액을 함유하는 피부 미백용 조성물 | KR1020070035504 | 2007-04-11 | KR1020080092090A | 2008-10-15 | 정소영; 김일연; 김진욱; 서민재 |
| A composition comprising lactobacillus lysate is provided to inhibit melanogenesis and expression of enzymes involving with the melanogenesis, thereby being used as a skin external application agent, a cosmetic, a medicine or a health food for whitening and improving skin. A skin whitening composition comprises 0.1-1.0 wt.% of lactobacillus lysate prepared by culturing lactobacillus selected from the group consisting of Lactococcus sp., Streptococcus sp., Weisella sp., Lactobacillus sp., Enterococcus sp. and Leuconostoc sp. to obtain a biomass and then lysing the biomass. Further, the lactobacillus is cultured at a condition of existence of oxygen. | ||||||
| 238 | 유산균 및 효모를 이용한 축산용 발효사료 및 그 제조방법 | KR1020070135633 | 2007-12-21 | KR100840145B1 | 2008-06-23 | 이득식 |
| Fermented livestock feed using lactic acid bacterial and yeast and its manufacturing method are provided to enable environmentally-friendly livestock farming without using antibiotics or growth-promoting agents. A fermented livestock feed composition using lactic acid bacterial and yeast is manufactured by the steps of: (i) inoculating at least one selected from Lactobacillus fermentum JS(KCCM 10499), Pichia kluyveri and Saccharomyces cerevisiae into a culture medium; and (ii) fermenting at 35~50°C for 24~72hr. In the step (i), the culture medium comprises 60~80% of spent substrate from mushroom cultivation, 5~20% of rice bran, 3~10% of soybean bran and 2~10% of sesame dregs, based on the total weight of the culture medium. The culture medium further comprises 5~35% of molasses or 3~12% of dextrose. Fermented livestock feed is obtained by mixing 35~65% of the feed composition, 5~25% of crushed corn, 10~30% of wheat bran, 5~30% of gluten feed, 4~15% of molasses, 5~10% of dextrose, 0.2~1.5% of phosphoric acid, 0.3~2.5% of calcium, 0.1~0.5% of vitamin complex, 0.5~3% of limestone and 0.1~1% of salt, and then fermenting the mixture. | ||||||
| 239 | 비열처리 생식품의 제조방법 및 그로부터 수득되는 생식품 | KR1020010081351 | 2001-12-19 | KR100436038B1 | 2004-06-12 | 배희경; 황윤희; 이진희; 임재각 |
| The present invention related to a manufacturing method of uncooked food and uncooked food manufactured thereby with improved taste and conservation period not by heating but using lactic ferments that can eradicate microorganism existing in grain, fruit and vegetables, and the method for preparing uncooked food that comprises the steps of pre-treating foods made of grain, fruit or vegetables by uncooked method; and incubating said pre-treated food by mixing with solution containing method activated lactic ferments at 15~35° C. for 0.25~8 hours and additionally further includes the step of activating lactic ferments in the solution containing sugar such as lactose; and adding sugar such as glucose or fructose into the mixture of the processed food and the solution containing the lactic ferments during the incubating step. | ||||||
| 240 | COMPOSITION HAVING STRAINS OF LACTOBACILLUS FERMENTUM | PCT/DE2010000953 | 2010-08-11 | WO2011018080A3 | 2011-04-21 | SCHREZENMEIR JUERGEN; HELLER KNUT J |
| The invention relates to a pharmaceutical and/or dietetic composition for increasing the impact of the immune defense of higher living beings, wherein bacteria of the species Lactobacillus fermentum from at least one of the strains K1-Lb1 or K1-Lb6 or K2-Lb4 or K6-Lb4 or K7-Lb1 or K8-Lb1 or K9-Lb6 are contained in order to control the adaptive and natural immune defense by means of T helper 1 and T helper 2 cells and/or bacteria of the species Lactobacillus fermentum from at least one of the strains K2-Lb6 or K11-Lb3 are contained in order to strengthen the native immune defense. | ||||||
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