| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | EXTRUDED NON-REPLICATING PROBIOTIC MICRO-ORGANISMS AND THEIR HEALTH BENEFITS | US14541434 | 2014-11-14 | US20150072033A1 | 2015-03-12 | Annick Mercenier; Antoine Wermeille; Audrey Demont; Guenolee Prioult |
| The present invention generally relates to the field of pro biotic micro-organisms, in particular to the field of non-replicating probiotic micro-organisms. Embodiments of the present invention relate to compositions comprising probiotic microorganisms that were rendered non-replicating by extrusion. Such compositions may be used to treat or prevent disorders that are related to a compromised immune system. | ||||||
| 62 | PROBIOTIC COMPOSITIONS AND METHODS | US14380881 | 2013-02-27 | US20150044172A1 | 2015-02-12 | Rodrigo Carvalho Bicalho; Georgios Oikonomou; Andre Gustavo Vieira Teixeira |
| The present invention relates to probiotic compositions and methods of using such compositions. In particular, the present invention provides method of using Faecalibacterium spp. to improve weight gain, provide prophylaxis against diarrhea and/or improve feed efficiency in an animal. | ||||||
| 63 | Fermented milk product | US10910512 | 2004-08-03 | US20050008751A1 | 2005-01-13 | Rene Draaisma; Mettina Koning; Adrianus Ledeboer; Elisabeth Leigh-Firbank; Christianus Van Platerink; Johannes Schalk |
| A Fermented milk product is described having an ACE inhibitory effect of at least 35 U/ml, wherein the milk product is produced from milk fermented with Lactobacillus delbrueckii subsp. lactis. Further a food product is described comprising an amount of 0.003 mg/g protein, or more a peptide or peptide salt having 2-15 amino acids, comprising the peptide sequence Asp-Lys and/or Ile-His-Pro-Phe. | ||||||
| 64 | Novel lactic acid bacteria and bacteriocins produced therefrom, and method for processing fish and legume foodstuffs using the same and the products obtained thereby | US10652387 | 2003-08-29 | US20040208978A1 | 2004-10-21 | Shann-Tzong Jiang; Li-Jung Yin |
| The present invention relates to novel strains Pediococcus pentosaceus YJL with the accession numbers FERM-BP 8450 (BCRC 910210) and Pediococcus pentosaceus YJS with the accession numbers FERM-BP 8449 (BCRC 910211). The present invention also provides a method for processing fish foodstuffs comprising using lactic acid bacteria and the fish foodstuffs obtained thereby. The present invention also provides a method for processing legume foodstuffs comprising using lactic acid bacteria and the legume foodstuffs obtained thereby. The present invention further provides bacteriocins produced from the strains. The present methods are capable of producing processed products with reduced growth of unwanted microorganisms, improved flavor and enhanced economic value. The pentocins are effective on the inhibition of unwanted microorganisms thereby insuring the foodstuff a good quality during storage. | ||||||
| 65 | Method for making a food preservative and for preserving food | US10105126 | 2002-03-20 | US06753024B2 | 2004-06-22 | Wayne S. Muller; Alfred L. Allen; Anthony Sikes; Andre Senecal |
| A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative. | ||||||
| 66 | Method for making a food preservative and for preserving food | US10105126 | 2002-03-20 | US20030180423A1 | 2003-09-25 | Wayne S. Muller; Alfred L. Allen; Anthony Sikes; Andre Senecal |
| A method for making a food preservative comprises the steps of removing outer skins of taro corms, cutting the corms into pieces, grinding the pieces of corm to produce ground taro, drying the ground taro, diluting the ground taro with water, cooking the taro and water, inoculating the cooked taro and water with a selected bacteriocin producing bacterium and permitting the taro to ferment, to provide the food preservative. | ||||||
| 67 | Cheese flavor | US96069 | 1998-06-11 | US6054151A | 2000-04-25 | Steven Soon-Young Kwon; Claude Lecouteux; Dharam Vir Vadehra |
| A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis. | ||||||
| 68 | Shelf life and subsequent growth of lactobacillus acidophilus, propionibacterium shermanii and leuconostoc citrovorum in dietary fiber based supplement preparation | US97061 | 1987-09-16 | US4806368A | 1989-02-21 | Malireddy S. Reddy |
| Dietary fiber based tablets with Lactobacillus acidophilus and/or Bifidobacterium bifidus, Leuconostoc citrovorum and Propionibacterium shermanii, are prepared. To enhance the viability of L. acidophilus in the tablets, a combination of amino acid L-cystine, vitamin-C and vitamin-E are included. To protect and enhance the beneficial bacterial population in the human stomach and intestinal tract, calcium and magnesium salts have been incorporated along with the dietary fiber in the formula. Lecithin has been used as a lubricant. The minor amount of lactose sugar has been incorporated into the formula using preparations of acid whey, whey protein concentrate, and pure lactose. The proposed formula when tableted gave maximum protection to the L. acidophilus population, in comparison to the free flowing powder form. Vitamin A and D are included in the formula as nutritional supplements. Autolyzed yeast extract and enzyme digested casein have been incorporated as stimulants to the beneficial bacteria. In addition, autolyzed yeast extract serves as a major source of B-vitamins. | ||||||
| 69 | METHOD FOR PRODUCING FERMENTED MILK | EP16796544.1 | 2016-05-18 | EP3298904A1 | 2018-03-28 | MORIE, Kyoko; SHINADA, Atsuko; HORIGUCHI, Hirofumi; YOSHIKAWA, Jun |
[Object] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method. [Solving Means] A method for producing fermented milk in which a first step for mixing raw material milk, lactic acid bacteria, and bifidobacteria and a second step for fermenting the raw material milk are carried out in order, wherein a step for adding lactase to the raw material milk (lactase addition step) is carried out before the completion of the second step and the lactase addition step is carried out at one or more time point selected from before the first step, almost simultaneously with the first step, or after the first step. |
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| 70 | METHOD FOR PRODUCING FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA | EP11821850 | 2011-08-31 | EP2647294A4 | 2014-06-04 | ODAMAKI TOSHITAKA; YONEZAWA SUMIKO; MARUYAMA HIROSHI; TAKAHASHI NORITOSHI |
| 71 | SPOONABLE YOGURT PREPARATIONS CONTAINING NON-REPLICATING PROBIOTIC MICRO-ORGANISMS | EP11779700.1 | 2011-11-10 | EP2637510A1 | 2013-09-18 | MERCENIER, Annick; PRIOULT, Guénolée; NUTTEN, Sophie |
| The present invention relates to the field of spoonable yogurt compositions. In particular, the present invention provides spoonable yogurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may be bioactive heat treated probiotic micro-organisms, for example. The present invention also relates to health benefits provided by these non-replicating probiotic micro-organisms. | ||||||
| 72 | NOVEL LACTIC ACID BACTERIA | EP07831129.7 | 2007-11-02 | EP2112219B1 | 2013-05-22 | SHIMIZU, Kanetada; YAESHIMA, Tomoko |
| 73 | A METHOD FOR PRODUCING A FERMENTED MILK PRODUCT | EP10727741.0 | 2010-06-30 | EP2448420A2 | 2012-05-09 | FOLKENBERG, Ditte Marie; POULSEN, Lone |
| The present invention relates to a method for producing a fermented milk product with eithanced gel stiffness, wherein a polysaccharide producing Lactobacillus, in particular L. johnsonii, is used as starter. | ||||||
| 74 | METHOD FOR PRODUCING AND STORAGE OF STARTER FOR A YOGURT-LIKE FERMENTED MILK PRODUCT "MATSONI" | EP07733809.3 | 2007-05-29 | EP2229060A1 | 2010-09-22 | Chanishvili, Nina; Merabishvili, Maia; Malkhazova, Iana |
| The present invention relates to food industry, particularly to microbiology and biotechnology of fermented milk products, and may be applied to production of starter (dedo) for 'matsoni', wholesome and innocuous Georgian fermented milk product. The applied method for producing and storage of starter for a yogurt-like fermented milk product matsoni, implies an inclusion of a symbiotic combination of at least two kinds y of bacteria, Lactobacillus delbrueckii subsp. lactis and Streptococcus thermofilus in its composition, inoculation and incubation of them in milk medium, wherein the amounts of their cells are taken within the ratio 1/ (2÷4). The symbiotic bacterial culture of Lactobacillus delbrueckii subsp. lactis and Streptococcus thermofilus is stored in lyophilic form until being inoculated in milk for processing matsoni. | ||||||
| 75 | Genetically manipulated lactic acid bacteria and their use in the manufacture of cheese, as well as recombinant plasmids | EP89203098.2 | 1989-12-06 | EP0380823A1 | 1990-08-08 | Venema, Gerhardus; Kok, Jan; van der Vossen, Josephus Mauritius Bernardus Maria; van de Guchte, Maarten |
This invention relates to genetically manipulated lactic acid bacteria capable of producing a lysozyme type enzyme. The invention further relates to the use of such bacteria in the manufacture of cheese, as well as to recombinant plasmids capable of being used for genetic manipulation. |
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| 76 | METHOD FOR PRODUCING FERMENTED MILK | US15575033 | 2016-05-18 | US20180139977A1 | 2018-05-24 | Kyoko Morie; Atsuko Shinada; Hirofumi Horiguchi; Jun Yoshikawa |
| [Object] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method.[Solving Means] A method for producing fermented milk in which a first step for mixing raw material milk, lactic acid bacteria, and bifidobacteria and a second step for fermenting the raw material milk are carried out in order, wherein a step for adding lactase to the raw material milk (lactase addition step) is carried out before the completion of the second step and the lactase addition step is carried out at one or more time point selected from before the first step, almost simultaneously with the first step, or after the first step. | ||||||
| 77 | Probiotic compositions and methods | US14380881 | 2013-02-27 | US09700586B2 | 2017-07-11 | Rodrigo Carvalho Bicalho; Georgios Oikonomou; Andre Gustavo Vieira Teixeira |
| The present invention relates to probiotic compositions and methods of using such compositions. In particular, the present invention provides method of using Faecalibacterium spp. to improve weight gain, provide prophylaxis against diarrhea and/or improve feed efficiency in an animal. | ||||||
| 78 | Fermented infant formula with non digestible oligosaccharides | US14407907 | 2013-06-14 | US09617327B2 | 2017-04-11 | Thomas Ludwig; Sylvie Huybers; Evan Abrahamse; Houkje Bouritius |
| The present invention relates to a fermented infant formulae comprising non digestible oligosaccharides for improving intestinal tract health by decreasing protein digestive effort, by decreasing the amount of endogenously formed proteases concomitant with an increased protein digestion, and a reduced protein fermentation. | ||||||
| 79 | 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. | ||||||
| 80 | 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. | ||||||
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