| 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 | 含有乳杆菌属菌的组合物 | CN201480021905.5 | 2014-04-16 | CN105121627B | 2017-12-15 | 福岛荣治 |
| 本发明提供一种含有戊糖乳杆菌TUA4337L株(保藏号NITE BP‑1479)的组合物，其特征在于，到达肠管内后，具有在小肠和/或大肠内、优选在小肠内的增殖能力。本发明的组合物，由于含有具有在肠管内的增殖能力的乳酸菌，所以当摄入体内时，该乳酸菌到达肠管内并增殖，由此可抑制脂肪吸收及抑制体重增加，从而以减肥效果为目的被适用。 | ||||||
| 2 | 新型乳酸菌菌株、发酵饮食品以及制造发酵饮食品的方法 | CN200880017630.2 | 2008-05-21 | CN101679937A | 2010-03-24 | 铃木重德; 武田将彦; 井上拓郎; 川崎梨花; 荒川千夏; 加藤育男; 矢贺部隆史 |
| 本发明涉及戊糖乳杆菌(Lactobacillus pentosus)FERM BP-10958和具有利用该乳酸菌菌株进行发酵的步骤的发酵饮食品的制造方法、以及利用该乳酸菌菌株进行发酵而得到的发酵饮食品。 | ||||||
| 3 | 具有免疫调节作用的组合物 | CN200580017286.3 | 2005-03-29 | CN100564511C | 2009-12-02 | 野中裕司; 出云贵幸; 饭田桂子 |
| 本发明是含有具有免疫调节作用的新型乳酸菌的组合物。更具体而言，本发明含有分离自日本国京都传统咸菜紫苏腌茄子的新型乳酸菌，用于具有免疫调节作用的饮食品和医药品等。另外，本乳酸菌的特征在于，属于戊糖乳杆菌，且无甘油同化性或甘油同化性较弱。 | ||||||
| 4 | 一种客家芋苗的加工方法 | CN201510649561.9 | 2015-10-10 | CN105361048A | 2016-03-02 | 罗忠发 |
| 本发明涉及一种客家芋苗的加工方法，步骤为：将芋苗洗净，晾晒，切段，备用；将竹笋去皮，洗净，晾晒，切片，备用；取客家芋苗，加入食盐、竹笋、肉桂粉、紫苏粉，充分搅拌均匀；将混匀后的原料加入米水和发酵菌，压实，进行发酵，发酵时间3-7天；将发酵后的原料加入白糖，搅拌均匀，加热煮制冷却后包装，巴氏杀菌，即得。采用该种加工方法所制备的客家芋苗，加入肉桂粉和紫苏粉使其风味更独特，紫苏粉还中和了芋苗本身对皮肤具有刺激性致痒的碱性物质，腌制后的芋苗清脆爽口，开胃消食，易于携带和储存。 | ||||||
| 5 | 抑制/减少大肠杆菌不同生物型和梭菌属不同生物型的生长的乳酸菌和/或双歧杆菌菌株 | CN201280044032.0 | 2012-09-10 | CN103827291A | 2014-05-28 | G·莫格纳 |
| 本发明涉及乳酸菌和/或双歧杆菌菌株，所述菌株具有抑制/减少大肠杆菌不同生物型(包括大肠杆菌O157:H7)和梭菌属不同生物型(包括艰难梭菌、单核细胞增多性李斯特菌、肠球菌属物种和克雷伯氏杆菌属物种)生长的活性。此外，本发明涉及药物或饮食组合物或增补剂或医疗设备，其包含至少一种所述细菌菌株，可选地与乙酰半胱氨酸和/或微胶囊化胃保护的溶菌酶和/或具有微胶囊化胃保护溶菌酶的乙酰半胱氨酸组合。 | ||||||
| 6 | 一种复合微生物青贮添加剂以及在制备籽粒苋青贮饲料中的应用 | CN201610582339.6 | 2016-07-22 | CN106173246A | 2016-12-07 | 陈日远; 符江波; 章笑赟 |
| 本发明公开了一种复合微生物青贮添加剂以及在制备籽粒苋青贮饲料中的应用。所述复合微生物青贮添加剂包括酶菌复合物和苋根提取物；酶菌复合物中酶包括纤维素酶、半纤维素酶、淀粉酶、果胶酶、蛋白酶等，菌以乳酸菌群为主，还包括芽孢杆菌群、光合细菌、酵母菌群、放线菌群和丝状菌群等；苋根提取物的主要成分为植物甾醇、多糖、齐墩果酸、黄酮类、三萜皂苷类和有机酸等。与常规青贮添加剂相比，本发明的复合微生物青贮添加剂发酵效果好，饲料适口性好。利用该复合微生物青贮添加剂制备籽粒苋青贮饲料，能有效地提高原材料作为青饲料的潜在优势，可显著增加日增重，增加料肉比，促进动物生长，可广泛用于家畜和家禽养殖以及水产养殖。 | ||||||
| 7 | 一种客家酸笋的加工方法 | CN201510649554.9 | 2015-10-10 | CN105341807A | 2016-02-24 | 罗忠发 |
| 本发明涉及一种客家酸笋的加工方法，步骤为：将竹笋去皮，洗净，晾晒，切片，备用；取竹笋，加入食盐、生姜、肉桂粉、紫苏粉，花椒粉，辣椒粉，充分搅拌均匀；将混匀后的原料加水和发酵菌，放置发酵3-7天；将发酵后的原料加入白糖，搅拌均匀，加热煮制冷却后包装，巴氏杀菌，即得。采用该种加工方法所制备的客家酸笋，加入肉桂粉和紫苏粉使其风味更独特，腌制后的酸笋清脆爽口，开胃消食，易于携带和储存。 | ||||||
| 8 | 含有乳杆菌属菌的组合物 | CN201480021905.5 | 2014-04-16 | CN105121627A | 2015-12-02 | 福岛荣治 |
| 本发明提供一种含有戊糖乳杆菌TUA4337L株(保藏号NITE BP-1479)的组合物，其特征在于，到达肠管内后，具有在小肠和/或大肠内、优选在小肠内的增殖能力。本发明的组合物，由于含有具有在肠管内的增殖能力的乳酸菌，所以当摄入体内时，该乳酸菌到达肠管内并增殖，由此可抑制脂肪吸收及抑制体重增加，从而以减肥效果为目的被适用。 | ||||||
| 9 | 复合菌变温发酵降低肉制品生物胺的发酵剂及发酵方法 | CN201410094175.3 | 2014-03-14 | CN103907940A | 2014-07-09 | 唐善虎; 李思宁; 玉柳 |
| 本发明复合菌变温发酵降低肉制品生物胺的发酵剂及发酵方法属于肉食品生物发酵技术领域，涉及一种采用复合菌变温发酵降低发酵肉制品生物胺的方法。在被发酵的肉品中一次性混入复合菌，然后先进行戊糖乳杆菌20～30℃低温发酵，低温发酵结束，立即将发酵温度升高进行植物乳杆菌和棒状乳杆菌35℃-45℃中温发酵；即用复合菌对肉品进行先低温，后中温的两步法发酵；发酵剂配方：葡萄糖8.0-12.0克；戊糖2.0-3.0克；果聚糖2.0-3.0克。优点是：经过两次不同温度和两次不同菌种或菌种组合的发酵，发酵肉制品中的生物胺含量显著低于只用低温发酵或只用中温发酵的肉制品，而且先低温后中温发酵的肉制品风味明显改善。 | ||||||
| 10 | 新型乳酸菌菌株、发酵饮食品以及制造发酵饮食品的方法 | CN200880017630.2 | 2008-05-21 | CN101679937B | 2012-01-11 | 铃木重德; 武田将彦; 井上拓郎; 川崎梨花; 荒川千夏; 加藤育男; 矢贺部隆史 |
| 本发明涉及戊糖乳杆菌(Lactobacillus pentosus)FERM BP-10958和具有利用该乳酸菌菌株进行发酵的步骤的发酵饮食品的制造方法、以及利用该乳酸菌菌株进行发酵而得到的发酵饮食品。 | ||||||
| 11 | 具有免疫调节作用的组合物 | CN200580017286.3 | 2005-03-29 | CN1984665A | 2007-06-20 | 野中裕司; 出云贵幸; 饭田桂子 |
| 本发明是含有具有免疫调节作用的新型乳酸菌的组合物。更具体而言，本发明含有分离自日本国京都传统咸菜紫苏腌茄子的新型乳酸菌，用于具有免疫调节作用的饮食品和医药品等。另外，本乳酸菌的特征在于，属于戊糖乳杆菌，且无甘油同化性或甘油同化性较弱。 | ||||||
| 12 | Acetobacter and gluconacetobacter strains and their metabolites for use in inhibiting xanthine oxidase | US14829868 | 2015-08-19 | US09867857B2 | 2018-01-16 | Siao-Jhen Cheng; Yen-Lin Chen; Hsun-Yin Hsu; Kai-Ping Chen; Chiao-Ming Liao; Yi-Jen Yech |
| A method for inhibiting xanthine oxidase and for reducing uric acid levels using a pharmaceutical composition or a food product obtained by culturing Gluconacetobacter hansenii or Acetobacter pasteurianus in a medium. Also disclosed is a pharmaceutical composition and a food product that each include a metabolite of Gluconacetobacter hansenii or Acetobacter pasteurianus for reducing uric acid levels in a subject and methods for producing the pharmaceutical composition and the food product. | ||||||
| 13 | 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. | ||||||
| 14 | 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. | ||||||
| 15 | NEW LACTIC ACID BACTERIA STRAIN,FERMENTED FOOD OR DRINK, AND METHOD FOR PRODUCING THE FERMENTED FOOD OR DRINK | US12451676 | 2008-05-21 | US20110229603A1 | 2011-09-22 | Shigenori Suzuki; Masahiko Takeda; Takuro Inoue; Rika Kawasaki; Chinatsu Arakawa; Ikuo Kato; Takafumi Yakabe |
| The present invention relates to a Lactobacillus pentosus strain FERM BP-10958, a method for producing fermented food or drink with a fermentation process using the lactic acid bacteria, and fermented food or drink produced by fermentations using the lactic acid bacteria. | ||||||
| 16 | COMPOSITION CONTAINING BACTERIUM BELONGING TO GENUS LACTOBACILLUS | US15358280 | 2016-11-22 | US20170112168A1 | 2017-04-27 | Eiji Fukushima |
| A composition containing a Lactobacillus pentosus TUA4337L strain (accession number: NITE BP-1479), characterized in that the strain has proliferation ability in the small intestines and/or the large intestine, and preferably the small intestines, after having survived in the intestinal tract. Since the composition of the present invention contains lactic acid bacteria having proliferation ability in the intestinal tract, when ingested in the body, the lactic acid bacteria survive to the intestinal tract and proliferate, whereby the fat absorption can be blocked, and the weight gains can be blocked, so that the composition can be suitably used for the purposes of dieting effects. | ||||||
| 17 | COMPOSITION CONTAINING BACTERIUM BELONGING TO GENUS LACTOBACILLUS | US14784064 | 2014-04-16 | US20160058807A1 | 2016-03-03 | Eiji Fukushima |
| A composition containing a Lactobacillus pentosus TUA4337L strain (accession number: NITE BP-1479), characterized in that the strain has proliferation ability in the small intestines and/or the large intestine, and preferably the small intestines, after having survived in the intestinal tract. Since the composition of the present invention contains lactic acid bacteria having proliferation ability in the intestinal tract, when ingested in the body, the lactic acid bacteria survive to the intestinal tract and proliferate, whereby the fat absorption can be blocked, and the weight gains can be blocked, so that the composition can be suitably used for the purposes of dieting effects. | ||||||
| 18 | Bacteriocin-producing Lactobacillus pentosus and the use thereof in food and pharmaceutical compositions | US13322795 | 2010-05-27 | US09185927B2 | 2015-11-17 | Giovanni Mogna; Gian Paolo Strozzi; Luca Mogna |
| The present invention relates to a selected strain of Lactobacillus pentosus for use as a medication for the preventive or curative treatment of infections due to Gram-negative bacteria, preferably enterococci, coliforms and E. coli. | ||||||
| 19 | STRAINS OF LACTIC ACID BACTERIA AND/OR BIFIDOBACTERIA INHIBITING/REDUCING THE GROWTH OF DIFFERENT BIOTYPES OF E. COLI AND DIFFERENT BIOTYPES OF CLOSTRIDIA | US14344047 | 2012-09-10 | US20150017128A1 | 2015-01-15 | Giovanni Mogna |
| The present disclosure refers to strains of lactic bacteria and/or bifidobacteria having activity of inhibiting/reducing the growth of different biotypes of E. coli, including E. coli 0157:7 and different biotypes of clostridia, including Clostridium difficile, Listeria monocytogenes, Enterococcus sp. and Klebsiella sp. Furthermore, the present invention refers to a pharmaceutical or dietary composition or a supplement or a medical device with at least one of the said strains of bacteria, optionally in combination with acetylcysteine and/or microencapsulated gastroprotected lysozyme and/or acetylcysteine with microencapsulated gastro-protected lysozyme. | ||||||
| 20 | Composition having immunoregulating activities | US11094575 | 2005-03-31 | US20050265984A1 | 2005-12-01 | Yuji Nonaka; Takayuki Izumo; Keiko Ilda |
| The invention provides a composition comprising novel lactic acid bacteria having immunoregulating activities. Specifically, the invention provides food, drinks or medicaments containing novel lactic acid bacteria separated from “Shibazuke,” one kind of traditional Kyoto pickles, and having immunoregulating activities. The lactic acid bacteria belong to Lactobacillus pentosus and have a weak assimilating activity or no assimilating activity for glycerol. | ||||||
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