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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
141	Cheese flavour	EP02076192.0	1999-06-08	EP1219176A2	2002-07-03	Kwon, Steven Soon-Young; Vadehra, Dharam Vir; Lecouteux, Claude
A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactococcus lactis.
142	Genetically manipulated lactic acid bacteria and their use in the manufacture of cheese, as well as recombinant plasmids	EP89203098.2	1989-12-06	EP0380823B1	1994-10-26	Venema, Gerhardus; Kok, Jan; van der Vossen, Josephus Mauritius Bernardus Maria; van de Guchte, Maarten

143	과일 조성물을 이용한 오미자 유산균 발효물의 제조방법	KR1020170101701	2017-08-09	KR1020170102186A	2017-09-08	오세권
본발명은과일조성물을이용한오미자유산균발효물의제조방법에관한것으로, 더욱구체적으로는오미자유산균발효를위한적정발효조건으로사과, 배, 포도등으로이루어진과일조성물을제조한다음락토바실러스속유산균을접종하여발효시킨오미자발효물을제조하여항암, 항염증, 항산화능이우수한기능성식품으로활용할수 있도록한 과일조성물을이용한오미자유산균발효물의제조방법에관한것이다.
144	편백 발효액 및 그 제조방법	KR1020130101442	2013-08-27	KR1020150024505A	2015-03-09	박희열
The present invention relates to a fermented Chamaecyparis obtusa liquid and a method for manufacturing the same and, more specifically, to a fermented Chamaecyparis obtusa liquid prepared by: mixing Chamaecyparis obtusa with sugar and fermenting to obtain a sugar-fermented Chamaecyparis obtusa liquid; adding a fermented fruit juice to the sugar-fermented Chamaecyparis obtusa liquid and inoculating vegetable lactobacillus into the mixture, and then filtering a solid to isolate the fermented liquid; ripening the isolated liquid and then mixing the ripened liquid with a fermented wormwood extract and a fermented Japanese apricot extract, and a method for manufacturing the fermented Chamaecyparis obtusa liquid. The present invention provides the fermented Chamaecyparis obtusa liquid processed to enable a consumer to take active ingredients in the Chamaecyparis obtusa effective in relieving stress, antibacterial activity, sedative action, and enhancing immunity directly by mixing the Chamaecyparis obtusa with sugar and fermenting the mixture and a method for manufacturing the fermented Chamaecyparis obtusa liquid. Additionally, the present invention has advantages of improving the functionality by facilitating intake of active ingredients in healthful fruits and vegetables such as watermelon, pear, apple, tomato, kiwi, wormwood, and Japanese apricot as well as Chamaecyparis obtusa and having good aroma and flavor, thereby being able to be enjoyed by anyone regardless of age or gender. Furthermore, the present invention provides the fermented Chamaecyparis obtusa liquid rich in organic acid and minerals by inoculating the vegetable lactobacillus to ferment and a method for manufacturing the same.
145	내장지방 감소제	KR1020097019634	2008-02-29	KR101438858B1	2014-09-05	가와카미히로시; 시이노키야스히코; 가도오카유키오
본 발명은 유산균, 특히 락토바실러스속 및 락토코커스속의 유산균의 균체 및/또는 그의 배양물을 유효성분으로 하는, 고혈압, 고지혈증, 내당능 장애 등의 리스크 인자가 축적된 상태인 대사증후군(metabolic syndrome)의 병태나 내장지방의 축적을 감소하기 위한 내장지방 감소제, 그것을 포함하는 음식품 또는 사료를 제공하는 것을 과제로 한다.
146	비피더스균 함유 발효 식품의 제조 방법	KR1020127023233	2011-08-31	KR1020120127634A	2012-11-22	오다마키,토시타카; 요네자와,스미코; 마루야마,히로시; 타카하시,노리토시
본 발명은, 세포벽 국재성 단백질 분해 효소를 갖지 않는 락토코커스?락티스, 예를 들면, 1 ％(W/W) 글루코오스, 및 10 ％(W/W) 환원 탈지분유를 포함하는 배지에 동 세균을 배지 1 ㎖ 당 5.0×10 ⁶ 내지 2.0×10 ⁸ CFU, 및 비피도박테리움속 세균을 배지 1 ㎖ 당 1.0×10 ⁷ 내지 3.0×10 ⁹ CFU, 각각 접종하여 배양하고, 배지의 pH가 4.6 내지 5.5에 도달한 시점에 배지를 배양 온도에서 10 ℃로 급랭하여, 10 ℃에서 2주간 보존했을 때의 비피도박테리움속 세균의 생잔율을 30 ％ 이상으로 유지하는 성질을 갖는 락토코커스?락티스와, 비피도박테리움속 세균을 이용하여, 밀크 원료를 발효시킨다.
147	발효유 제품 제조 방법	KR1020127000366	2010-06-30	KR1020120107451A	2012-10-02	폴켄베르크디테마리; 파울센론
본 발명은 겔의 강성이 강화된 발효유의 생산 방법에 관한 것이다.
148	신규 유산균	KR1020087018859	2007-11-02	KR101111709B1	2012-03-14	시미즈가네타다; 야에시마도모코
본 발명은 (1) 10% 환원 탈지분유 배지에서 25～37℃의 온도 범위에서 16시간 배양한 경우에, 배지가 응고하는 발효성, (2) 상기 배지에서 비피도박테리움 롱검( Bifidobacterium longum )과 혼합 배양한 경우에, pH가 4.4～4.6에 도달했을 때 비피도박테리움 롱검의 균수를 5×10 ⁸ CFU/g 이상으로 하는 비피도박테리움 롱검의 생육 촉진성, 및 (3) 상기 배지에서 비피도박테리움 롱검과 혼합 배양한 경우에, pH가 4.4～4.6에 도달했을 때 급냉하여 10℃에서 2주일 유지한 경우에, 비피도박테리움 롱검의 생잔비율을 30% 이상으로 하는 비피도박테리움 롱검의 저장 생잔성 촉진성을 갖는 락토코쿠스( Lactococcus )속균에 관한 것이다.
149	내장지방 감소제	KR1020097019634	2008-02-29	KR1020090122454A	2009-11-30	가와카미히로시; 시이노키야스히코; 가도오카유키오
Disclosed is an agent for reducing visceral fat, which comprises a cell of a lactic acid bacterium, particularly a lactic acid bacterium belonging to the genus Lactobacillus or Lactococcus and/or a culture of the cell as an active ingredient. The agent can ameliorate the disease condition of metabolic syndrome which is a combination of risk factors including hypertension, hyperlipemia, impaired glucose tolerance and the like, and can also reduce the accumulation of visceral fat. Further disclosed is a food/beverage or feed comprising the agent.
150	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.
151	FROZEN CONFECTIONS CONTAINING PROBIOTIC MICRO-ORGANISMS	PCT/EP2011069924	2011-11-11	WO2012062900A9	2013-02-28	MERCENIER ANNICK; PRIOULT GUENOLEE; NUTTEN SOPHIE
The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms.
152	PROBIOTIC COMPOSITIONS AND METHODS	PCT/US2013028041	2013-02-27	WO2013130624A3	2013-11-07	BICALHO RODRIGO CARVALHO; OIKONOMOU GEORGIOS; TEIXEIRA ANDRE GUSTAVO VIEIRA
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.
153	A METHOD FOR PRODUCING A FERMENTED MILK PRODUCT	PCT/EP2010059303	2010-06-30	WO2011000879A3	2011-05-05	FOLKENBERG DITTE MARIE; POULSEN LONE
The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness, wherein a polysaccharide producing Lactobacillus, in particular L. johnsonii, is used as starter.
154	FERMENTED MILK PRODUCT	PCT/EP0202352	2002-03-04	WO02071854A9	2007-07-26	DRAAISMA RENE; KONING METTINA MARIA; LEDEBOER ADRIANUS MARINUS; LEIGH-FIRBANK ELISABETH CLAIRE; VAN PLATERINK CHRISTIANUS JACO; SCHALK JOHANNES
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.
155	FROZEN CONFECTIONS CONTAINING PROBIOTIC MICRO-ORGANISMS	PCT/EP2011069924	2011-11-11	WO2012062900A3	2012-09-07	MERCENIER ANNICK; PRIOULT GUENOLEE; NUTTEN SOPHIE
The present invention relates to the field of frozen yoghurt. In particular, the present invention provides frozen yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms.
156	REDUCTION OF PATHOGEN IN PLANT MATERIALS USING LACTIC ACID PRODUCING MICROORGANISMS	PCT/US2011034617	2011-04-29	WO2011139904A3	2012-04-05	WARE DOUGLAS R; BRASHEARS MINDY
Improved compositions and methods are disclosed for improving food safety. More specifically, one or more lactic acid producing microorganisms are used for inhibiting pathogenic growth on plant materials before, during and/or after harvest. The disclosed methodology is particularly effective for leafy vegetables, such as spinach.
157	COMPOSITIONS AND METHODS FOR IMPROVED ORAL HEALTH	PCT/US2009067809	2009-12-14	WO2010077795A2	2010-07-08	ROUGHEAD ZAMZAM KABIRY; KASPAR KALA MARIE
Compositions and methods for preventing and treating illnesses associated with oral health are provided. In a general embodiment, the compositions and methods of the present disclosure can improve oral health by reducing the incidence of aspiration pneumonia, community-acquired pneumonia and nosocomial pneumonia, allowing for less gingivitis and plaque, and providing improved tongue flora. By utilizing probiotics naturally present in the oral cavity or gastrointestinal tract, the compositions and methods in embodiments of the present disclosure can reduce anaerobic gram-negative bacilli and increase the presence of the normal flora. By preventing and treating problems associated with oral health in a patient, subsequent health problems can be prevented or mitigated, which can result in reduced health care costs for the patient in the future.
158	VITAMIN COMPOSITIONS AND TREATMENT METHODS FOR METABOLIC DISEASES AND NUTRIENT DEFICIENCIES	PCT/US2005015434	2005-05-04	WO2005109175A3	2006-04-20	CREMISI HENRY D
Vitamin compositions and methods for the treatment and prevention of metabolic disorders and nutrient deficiencies and their manifestations. The vitamin compositions contain folic acid, vitamin B12, vitamin B6, vitamin B2 and a folate-producing bacteria. The vitamin compositions optionally also contain vitamin B1, a zinc-containing compound, p-aminobenzoic acid (PABA), a glycine-containing compound, or combinations thereof.
159	CHEESE FLAVOUR	PCT/EP9903933	1999-06-08	WO9963834B1	2000-03-02	KWON STEVEN SOON-YOUNG; LECOUTEUX CLAUDE; VADEHRA DHARAM VIR
A process for the preparation of a Parmesan or cheese flavour which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococus lactis.

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