| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 261 | Novel lactic bacteria of the genus lactococcus lactis and use thereof for preserving food products | US10489352 | 2004-03-12 | US20040249129A1 | 2004-12-09 | Patrice Daniel; Sylvie Lorre |
| The invention concerns a novel Lactococcus lactis strain called LLO Lactococcus lactis strain and filed at the CNCM (National Micro-organism Culture Collection) under accession number CNCM-127 16. The invention is useful for seafood preservation. | ||||||
| 262 | Lactic acid bateria capable of reducing an individual's tendency to develop allergic reactions | US10362249 | 2003-09-08 | US20040071714A1 | 2004-04-15 | Jacques Edouard Germond; Blaise Corthesy; Beat Molltet; Rodolphe Fritsche |
| The present invention pertains to novel strains of lactic acid bacteria that are capable to reduce an individual's tendency to mount allergic reactions. In particular, the present invention relates to the generation of lactic acid bacteria strains that express proteins including tolerogenic peptides and the use thereof in reducing an individual's tendency to mount allergic reactions. The invention also pertains to food or pharmaceutical compositions containing said micro-organisms or active fractions thereof. | ||||||
| 263 | DNA encoding phage abortive infection protein from Lactococcus lactis and method of use thereof | US909425 | 1997-08-11 | US5928688A | 1999-07-27 | Sylvain Moineau; Barbara J. Holler; Peter A. Vandenbergh; Ebenezer R. Vedamuthu; Jeffrey K. Kondo |
| DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO:1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem. | ||||||
| 264 | DNA encoding phage abortive infection protein from Lactococcus lactis and method of use thereof | US910551 | 1997-08-11 | US5910571A | 1999-06-08 | Sylvain Moineau; Barbara J. Holler; Peter A. Vandenbergh; Ebenezer R. Vedamuthu; Jeffrey K. Kondo |
| DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO:1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem. | ||||||
| 265 | USE OF A LACTASE FOR IMPROVING THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT | EP15837136.9 | 2015-12-24 | EP3393257A1 | 2018-10-31 | BILBAO CALABUIG, Maria Almudena; MARCHAL, Laurent; FLABBI, Paola |
| The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product. | ||||||
| 266 | METHOD FOR PRODUCING BEVERAGES BY ACID REMOVAL | EP13737795.8 | 2013-06-28 | EP2866594B1 | 2018-09-12 | DONALDSON, Iain; GOJKOVIC, Zoran; VAAG, Pia |
| The present application relates to methods for producing beverages with low levels of acids, cations and/or sugars. The methods comprise the step of removing acidic ions through an AX-REED membrane stack and optionally removing cations through a CX-REED membrane stack. In certain embodiments, the AX-REED and the CX-REEF membrane stacks are operated in parallel. The methods may also comprise a step of converting sugar to organic acid, while simultaneously removing the generated organic acid through the AX-REED membrane stack. The sugar may for example be converted with the aid of enzymes and/or microorganisms. | ||||||
| 267 | USE OF LACTOCOCCUS BACTERIA IN THE TREATMENT OR PREVENTION OF VIRAL INFECTIONS | EP11853409.8 | 2011-12-28 | EP2659898B1 | 2018-03-07 | FUJIWARA Daisuke; JONAI Kenta; SUGIMURA Tetsu |
| This invention provides an IFN inducer comprising, as an active ingredient, lactic acid bacteria and capable of inducing IFN production, an immunopotentiating agent or prophylactic agent against virus infection comprising such inducer, and a food or drink product comprising such IFN inducer and having IFN-inducing activity, immunopotentiating activity, or prophylactic activity against virus infection. The agent for inducing IFN production comprises, as active ingredients, lactic acid bacteria that can activate plasmacytoid dendritic cells (pDCs) and promote IFN production, such as Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Leuconostoc lactis NBRC12455, Leuconostoc lactis NRIC1540, Pediococcus damnosus JCM5886, or Streptococcus thermophilus TA-45. | ||||||
| 268 | MICROBIAL OXYGEN ABSORBER | EP06805586.2 | 2006-11-21 | EP1962621B2 | 2017-07-19 | Søren K. Lillevang; Grith Mortensen; Mette Nørtoft Kristensen; Henrik Skou Pedersen; Torben Lohse friis; Niels Kristian Sørensen |
| 269 | FLAVOUR MODULATION BY FERMENTING A MILK SOURCE FOR MULTI-FLAVOUR FORMATION WITH A COCKTAIL OF BACTERIA STRAINS | EP11804558.2 | 2011-12-20 | EP2655596B1 | 2017-05-17 | BRAUN, Marcel |
| 270 | LEBENSMITTELZUBEREITUNG DIE FRISCHKÄSE ENTHÄLT | EP15152761.1 | 2015-01-27 | EP3053448A1 | 2016-08-10 | Schomacker, Marina; Hahn, Michael |
Vorgeschlagen wird eine streichfähige Lebensmittelzubereitung, enthaltend |
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| 271 | FERMENTED DAIRY PRODUCT | EP10196959.0 | 2010-12-24 | EP2338350B1 | 2016-04-06 | Meijer, Willem Cornelis; Brandsma, Johannes Bernhard; Hafkamp, Albertus Antonius Gerardus; Kevelam, Jan |
| 272 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME | EP12878378 | 2012-06-29 | EP2859797A4 | 2015-12-30 | JUNG JONG BAE |
| 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. | ||||||
| 273 | AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | EP13745445.0 | 2013-06-27 | EP2866575A2 | 2015-05-06 | 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. | ||||||
| 274 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME | EP12878378.4 | 2012-06-29 | EP2859797A1 | 2015-04-15 | JUNG, Jong Bae |
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. |
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| 275 | Starterkulturen für die Herstellung von fermentierten Milchprodukten | EP13180794.3 | 2013-08-18 | EP2839747A1 | 2015-02-25 | Schomacker, Marina; Hahn, Michael |
Vorgeschlagen werden Starterkulturen für die Herstellung von fermentierten Milchprodukten, die sich dadurch auszeichnen, dass sie |
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| 276 | NOVEL LACTIC ACID BACTERIUM AND METHOD FOR PREPARING SILAGE OR FERMENTED FEED USING SAME | EP12803868 | 2012-03-19 | EP2727994A4 | 2015-02-18 | KITAMURA TORU; OBUCHI SHUN; HONMA MITSURU; UENISHI HIROSHI; SOEJIMA HIROSHI |
| 277 | MICROBIAL OXYGEN ABSORBER | EP06805586.2 | 2006-11-21 | EP1962621B1 | 2014-06-25 | Søren K. Lillevang; Grith Mortensen; Mette Nørtoft Kristensen; Henrik Skou Pedersen; Torben Lohse friis; Niels Kristian Sørensen |
| 278 | INTERFERON PRODUCTION-INDUCING AGENT CONTAINING LACTIC ACID BACTERIA | EP11853409 | 2011-12-28 | EP2659898A4 | 2014-06-11 | FUJIWARA DAISUKE; JONAI KENTA; SUGIMURA TETSU |
| This invention provides an IFN inducer comprising, as an active ingredient, lactic acid bacteria and capable of inducing IFN production, an immunopotentiating agent or prophylactic agent against virus infection comprising such inducer, and a food or drink product comprising such IFN inducer and having IFN-inducing activity, immunopotentiating activity, or prophylactic activity against virus infection. The agent for inducing IFN production comprises, as active ingredients, lactic acid bacteria that can activate plasmacytoid dendritic cells (pDCs) and promote IFN production, such as Lactococcus garvieae NBRC100934, Lactococcus lactis subsp. cremoris JCM16167, Lactococcus lactis subsp. cremoris NBRC100676, Lactococcus lactis subsp. hordniae JCM1180, Lactococcus lactis subsp. hordniae JCM11040, Lactococcus lactis subsp. lactis NBRC12007, Lactococcus lactis subsp. lactis NRIC1150, Lactococcus lactis subsp. lactis JCM5805, Lactococcus lactis subsp. lactis JCM20101, Leuconostoc lactis NBRC12455, Leuconostoc lactis NRIC1540, Pediococcus damnosus JCM5886, or Streptococcus thermophilus TA-45. | ||||||
| 279 | FLAVOUR MODULATION BY BIO-PROCESSING USING FLAVOUR FORMING BACTERIA STRAINS | EP11799436.8 | 2011-12-20 | EP2655594A1 | 2013-10-30 | BRAUN, Marcel |
| A fermentation of a milk source with Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a fermented milk product. The fermented milk product has a flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry. | ||||||
| 280 | METHOD FOR PRODUCING FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA | EP11821850.2 | 2011-08-31 | EP2647294A1 | 2013-10-09 | ODAMAKI, Toshitaka; YONEZAWA, Sumiko; MARUYAMA, Hiroshi; TAKAHASHI, Noritoshi |
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 x 106 to 2.0 x 108 CFU and 1.0 x 107 to 3.0 x 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 Bifidobacterium bacterium is maintained to be 30% or more. |
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