| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | LACTOCOCCUS LACTIS STRAINS | US15356328 | 2016-11-18 | US20170065665A1 | 2017-03-09 | Belinda Vallejo Galland; Aarón Fernando González Córdova; Jóse Carlos Rodríguez Figueroa |
| New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation. | ||||||
| 182 | Lactococcus lactis strains | US14525090 | 2014-10-27 | US09533015B2 | 2017-01-03 | Belinda Vallejo Galland; Aarón Fernando González Córdova; Jóse Carlos Rodríguez Figueroa |
| New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation. | ||||||
| 183 | FOODSTUFFS PREPARATION (II) | US15006538 | 2016-01-26 | US20160213016A1 | 2016-07-28 | Marina Schomacker; Michael Hahn |
| A spreadable foodstuffs preparation is proposed comprising (a) a fresh cheese component and (b) a vegetable or herb preparation, wherein the components (a) and (b) are present side by side in a container such that they occupy three-dimensionally continuous volumes that do not mix. | ||||||
| 184 | Infant feeding formulas comprising probiotic micro-organisms | US13319627 | 2010-05-11 | US09375454B2 | 2016-06-28 | Annick Mercenier; Sophie Nutten; Guenolee Prioult |
| The present invention relates to the field of infant nutrition. In particular, the present invention relates to infant feeding formulas comprising probiotic micro-organisms. These probiotic micro-organisms may be non-replicating probiotic micro-organisms such as bioactive heat treated probiotic micro-organisms, for example. | ||||||
| 185 | BACTERIAL STRAINS HAVING AN OUTSTANDING ABILITY TO PRODUCE MENAQUINONE | US14860071 | 2015-09-21 | US20160008411A1 | 2016-01-14 | Pascal Fourcassie; Patrick Boyaval; Philippe Horvath |
| The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof. | ||||||
| 186 | 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. | ||||||
| 187 | ARRAY OF COMPLEMENTARY INFANT/YOUNG CHILD NUTRITIONAL COMPOSITIONS | US14659846 | 2015-03-17 | US20150181916A1 | 2015-07-02 | Petra Klassen; Corinne Magliola |
| 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. | ||||||
| 188 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME | US14405118 | 2012-06-29 | US20150132436A1 | 2015-05-14 | Jong Bae Jung |
| The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as saccharomyces, bacillus subtilis and lactobacillus, natural products such as red ginseng, tangle, agar, salicornia herbacea L, peucedanum japonicum thunberg, sea lettuce, dandelion, atractylodes chinensis, dropwort and Puerariae Radix, and fermented fruits such as apple, orange, mandarin, pineapple and melon; and extracting the ferment from the mixture, which provides an antiviral effect, increases immunity, improves digestion, promotes growth, decomposes remnant feed, etc. | ||||||
| 189 | SLICED, GRATED OR SHREDDED CHEESE AND METHOD FOR THE PRODUCTION THEREOF | US14390011 | 2013-04-02 | US20150064307A1 | 2015-03-05 | Daniël Wagter; Cecylia Agnieszka Szewczyk; Lourdes Mariela Serrano Davalos; Willem Cornelis Meijer |
| The invention is concerned with a method for producing a sliced, grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing lactic acid bacteria. The cheese preferably has a reduced fat content. The sliced or grated cheese advantageously has a reduced tendency to stick or lump together. | ||||||
| 190 | QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES II | US14459560 | 2014-08-14 | US20150050385A1 | 2015-02-19 | Marina Schomacker; Michael Hahn |
| A quark base mix is proposed having enhanced taste properties, which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off in such a manner that a non-acidified quark base mix is formed, (b) the resultant mixture is subjected to a temperature treatment until denaturation occurs, (c) the denatured product is admixed with starter cultures and rennet and optionally (d) the quark base mix obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and, as starter culture, (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp. cremoris are used. | ||||||
| 191 | LACTOCOCCUS LACTIS STRAINS | US14526324 | 2014-10-28 | US20150050255A1 | 2015-02-19 | BELINDA VALLEJO GALLAND; AARÓN FERNANDO GONZÁLEZ CÓRDOVA; JÓSE CARLOS RODRÍGUEZ FIGUEROA |
| New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation. | ||||||
| 192 | Infant cereal comprising non-replicating probiotic microorganisms | US13319651 | 2010-05-11 | US08916374B2 | 2014-12-23 | Annick Mercenier; Sophie Nutten; Guenolee Prioult |
| The present invention relates to the field of infant cereals. In particular, the present invention relates to the field of infant cereals that can be used to strengthen the immune system of the infant and/or that can be used to treat or prevent inflammatory disorders. For example these benefits can be provided by probiotic micro-organisms. An embodiment of the present invention relates to an infant cereal comprising non-replicating probiotic-micro-organisms, for example bioactive heat treated probiotic micro-organisms. | ||||||
| 193 | Method for constructing novel bacterium belonging to the genus Bifidobacterium | US13577511 | 2011-02-21 | US08889120B2 | 2014-11-18 | Tomoyuki Sako; Mika Miura; Yasuhisa Shimakawa; Koji Miyazaki; Junji Fujimoto; Koichi Watanabe |
| A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced. | ||||||
| 194 | Lactococcus lactis strains, and bacterial preparations thereof, for the production of bioactive peptides having anti-hypertensive and cholesterol-lowering effects in mammals; nutritional and therapeutic products produced therefrom | US13629398 | 2012-09-27 | US08865155B2 | 2014-10-21 | Belinda Vallejo Galland; Aarón Fernando González Córdova; José Carlos Rodríguez Figueroa |
| New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation. | ||||||
| 195 | LACTOCOCCUS LACTIS STRAINS, AND BACTERIAL PREPARATIONS THEREOF, FOR THE PRODUCTION OF BIOACTIVE PEPTIDES HAVING ANTI-HYPERTENSIVE AND CHOLESTEROL-LOWERING EFFECTS IN MAMMALS; NUTRITIONAL AND THERAPEUTIC PRODUCTS PRODUCED THEREFROM | US13629398 | 2012-09-27 | US20140154217A1 | 2014-06-05 | BELINDA VALLEJO GALLAND; AARÓN FERNANDO GONZÁLEZ CÓRDOVA; JOSÉ CARLOS RODRÍGUEZ FIGUEROA |
| New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation. | ||||||
| 196 | MANUFACTURE OF CHEESE | US14129158 | 2012-06-25 | US20140141121A1 | 2014-05-22 | Tatjana Van Den Tempel; Thomas Janzen; Morten Carlson |
| The present invention relates to the manufacture of cheese, especially cottage cheese, by fermenting milk with lactic acid bacteria. | ||||||
| 197 | METHOD FOR PRODUCING A FERMENTED FOOD CONTAINING BIFIDOBACTERIA | US13579270 | 2011-08-31 | US20130189396A1 | 2013-07-25 | Toshitaka Odamaki; Sumiko Yonezawa; Hiroshi Maruyama; Noritoshi Takahashi |
| A milk raw material is fermented by using Lactococcus lactis not having cell wall-enveloped proteinase and a Bifidobacterium bacterium. The Lactococcus lactis is, for example, a Lactococcus lactis having a property that, when this bacterium and the Bifidobacterium bacterium are inoculated into a medium containing 1% (W/W) of glucose and 10% (W/W) of reduced skim milk powder in amounts of 5.0×106 to 2.0×108 CFU and 1.0×107 to 3.0×109 CFU per 1 ml of the medium, respectively, and cultured, and the medium is rapidly cooled to 10° C. from culture temperature when pH of the medium becomes 4.6 to 5.5, and stored at 10° C. for 2 weeks, survival rate of the Bafidobacterium bacterium is maintained to be 30% or more. | ||||||
| 198 | METHOD FOR CONSTRUCTING NOVEL BACTERIUM BELONGING TO THE GENUS BIFIDOBACTERIUM | US13577511 | 2011-02-21 | US20120329059A1 | 2012-12-27 | Tomoyuki Sako; Mika Miura; Yasuhisa Shimakawa; Koji Miyazaki; Junji Fujimoto; Koichi Watanabe |
| A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced. | ||||||
| 199 | DRY WHOLE MILK PREPARATIONS CONTAINING PROBIOTIC MICRO-ORGANISMS | US13319964 | 2010-05-11 | US20120121561A1 | 2012-05-17 | Annick Mercenier; Sophie Nutten; Guenolee Prioult |
| The present invention relates to the field of nutrition for young children. In particular, the present invention relates to dry whole milk preparations comprising probiotic micro-organisms to be administered to young children older than 12 months. These probiotic micro-organisms may be non-replicating probiotic micro-organisms such as bioactive heat treated probiotic micro-organisms, for example. | ||||||
| 200 | PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS | US13379569 | 2010-07-09 | US20120100252A1 | 2012-04-26 | Morten Carlson; Thomas Janzen |
| A method for producing cottage cheese by using Streptococcus thermophilus bacteria. | ||||||
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