| 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 | 신규 유산균을 이용한 발효유의 제조방법 | KR1020087019424 | 2007-11-01 | KR1020080098605A | 2008-11-11 | 시미즈가네타다; 미야지가즈히로; 오가와고이치; 기소요시아키; 이시다다카코 |
| A method of producing a fermented milk characterized by comprising conducting the fermentation with the use of, as lactic acid bacteria, a bacterium belonging to the genus Bifidobacterium and a bacterium belonging to the genus Lactococcus which has the following mycological properties: (1) such a fermentability that, in the case where the bacterium is cultured in a 10% reduced skim milk medium at a temperature of from 25 to 37oC for 16 hours, the medium is solidified; (2) such an effect of promoting the growth of Bifidobacterium longum that, in the case where the bacterium is cultured together with Bifidobacterium longum in the above-described medium and the pH value attains 4.4 to 4.6, the bifidobacterial count amounts to 5x108 CFU/g or more; and (3) such an effect of promoting the storage survival of Bifidobacterium longum that, in the case where the bacterium is cultured together with Bifidobacterium longum in the above-described medium, quenched at the point when the pH value attains 4.4 to 4.6 and then stored at 10oC for 2 weeks, the survival rate of Bifidobacterium longum amounts 30% or more; and a fermented milk produced by this production method. | ||||||
| 142 | 유산균 파쇄액을 함유하는 피부 미백용 조성물 | KR1020070035504 | 2007-04-11 | KR1020080092090A | 2008-10-15 | 정소영; 김일연; 김진욱; 서민재 |
| A composition comprising lactobacillus lysate is provided to inhibit melanogenesis and expression of enzymes involving with the melanogenesis, thereby being used as a skin external application agent, a cosmetic, a medicine or a health food for whitening and improving skin. A skin whitening composition comprises 0.1-1.0 wt.% of lactobacillus lysate prepared by culturing lactobacillus selected from the group consisting of Lactococcus sp., Streptococcus sp., Weisella sp., Lactobacillus sp., Enterococcus sp. and Leuconostoc sp. to obtain a biomass and then lysing the biomass. Further, the lactobacillus is cultured at a condition of existence of oxygen. | ||||||
| 143 | 비피더스균 발효유 및 그의 제조법 | KR1019997007132 | 1998-02-17 | KR100500875B1 | 2005-07-11 | 마츠이아키히사; 미타카오리; 미조부치다카히로; 아카호시리오이치 |
| 우유를 주성분으로 하는 배지에서 비피도박테리움·브레베( Bifidobacterium·breve ), 그리고 디아세틸 및 아세토인을 생성하지 않는 락토콕커스·락티스·서브스피시즈·락티스( Lactococcus·lactis·subspecies·lactis )를 혼합 배양하는 비피더스균 발효유의 제조법, 이에 의해 얻어지는 비피더스균 발효유, 및 락토콕커스·락티스·서브스피시즈·락티스 YIT20207주 (FERM BP-6224). 본 발명에 의하면 생육 촉진물질을 첨가하지 않고, 매우 높은 비피더스균 생균수가 얻어지고, 또한 발효유의 보존시의 비피더스균 생존도 현저히 개선된다. 또한 발효유 중에는 디아세틸이나 아세토인이 함유되지 않기 때문에, 풍미가 양호한 비피더스균 발효유를 얻을 수 있다. | ||||||
| 144 | Composition comprising peptides made by Lactococcus lactis strains | US15357170 | 2016-11-21 | US10092619B2 | 2018-10-09 | 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. | ||||||
| 145 | FERMENTED MILK INOCULATED WITH BOTH LACTIC ACID BACTERIA (LAB) AND BACILLUS | US15741730 | 2016-06-30 | US20180199582A1 | 2018-07-19 | Karin BJERRE; Mette Dines CANTOR; Thomas JANZEN; Patrick DERKX |
| A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria. | ||||||
| 146 | CRYOPROTECTANTS FOR FREEZE DRYING OF LACTIC ACID BACTERIA | US15398945 | 2017-01-05 | US20170151292A1 | 2017-06-01 | Sam CORVELEYN; Patrick DHAESE; Sabine NEIRYNCK; Lothar STEIDLER |
| The present invention comprises the discovery and development of an effective cryoprotectant composition, without containing skim milk or any other animal-derived compounds, to achieve long-term stability of freeze-dried lactic acid bacteria (LAB), at different temperatures, whereby the retention of viability of the freeze-dried LAB after 6 months of storage, preferably after 9 months of storage, more preferably after 12 months of storage is more than 50%. The invention is in the field of producing freeze dried bacteria, in particular Lactic acid bacteria. More in particular, the invention relates to the use of a novel combination of cryoprotectants for increasing the viability of bacteria after freeze drying, improving the texture of the lyofilized cake for easy grinding and improving the long term stability of the freeze dried bacteria at different temperature conditions. The invention further relates to such freeze dried bacteria for use in food industry or in human or animal health applications. More in particular, the invention relates to the increased viability and long-term storage of recombinant bacteria capable of expressing heterologous proteins or peptides and administered to humans or animals for therapeutic or vaccination purposes. | ||||||
| 147 | Lactococcus lactis strains for the production of bioactive peptides having anti-hypertensive and cholesterol-lowering effects | US14509925 | 2014-10-08 | US09295701B2 | 2016-03-29 | 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. | ||||||
| 148 | PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS | US14707526 | 2015-05-08 | US20160000106A1 | 2016-01-07 | Morten CARLSON; Thomas Janzen |
| A method for producing cottage cheese by using Streptococcus thermophiles bacteria. | ||||||
| 149 | PROCESS OF PRODUCING A LACTATE FERMENT | US14760977 | 2014-01-15 | US20150329884A1 | 2015-11-19 | Brenda Marja DIERDORP-ANDREAE; Jasper MEIJER; Scott Allan MCELMURY; Johannes Cornelius Adrianus BLONK; Lansen Court MOREHOUSE |
| The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing lactic acid containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative. | ||||||
| 150 | INFANT CEREAL COMPRISING NON-REPLICATING PROBIOTIC MICROORGANISMS | US14550156 | 2014-11-21 | US20150079056A1 | 2015-03-19 | 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. | ||||||
| 151 | LACTOCOCCUS LACTIS STRAINS | US14525090 | 2014-10-27 | US20150051159A1 | 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. | ||||||
| 152 | Microbial Oxygen Absorber | US14307979 | 2014-06-18 | US20140363551A1 | 2014-12-11 | Soren K. Lillevang; Grith Mortensen; Mette Nortoft Kristensen; Henrik Skou Pedersen; Torben Lohse Friis; Niels Kristian Sorensen |
| Oxygen is a major quality-deteriorating factor with respect to many food products in that it may cause the growth of molds and the development of rancid off-flavors, which reduce the quality or shelf life of many food products. The present invention provides an improved food packaging and a method for prolonging the shelf life and quality of packaged foods by packaging the food in a packaging material together with a microbial oxygen absorber, such as Lactococcus spp., Streptococcus spp., Lactobacillus spp., Leuconostoc spp., Brevibacterium spp., Propionibacterium spp., and Bifidobacterium spp. | ||||||
| 153 | Bifidobacterium longum NCC2705 (CNCM I-2618) and immune disorders | US13901176 | 2013-05-23 | US08802077B2 | 2014-08-12 | Velerie Petit; Clara Garcia-Rodenas; Monique Julita; Guenolee Prioult; Annick Mercenier; Sophie Nutten |
| The present invention generally relates to the field of preventing and/or treating inflammatory and infectious disorders, in particular by boosting the endogenous antimicrobial defences. One embodiment of the present invention is the use of B. longum NCC2705 (deposit number CNCM 1-2618) for use in the treatment or prevention of disorders related to the immune system including infections. | ||||||
| 154 | Bifidobacterium longum NCC2705 (CNCM I-2618) and immune disorders | US13319649 | 2010-05-07 | US08784798B2 | 2014-07-22 | Valerie Petit; Clara Garcia-Rodenas; Monique Julita; Guenolee Prioult; Annick Mercenier; Sophie Nutten |
| The present invention generally relates to the field of preventing and/or treating inflammatory and infectious disorders, in particular by boosting the endogenous antimicrobial defenses. One embodiment of the present invention is the use of B. longum NCC2705 (deposit number CNCM 1-2618) for use in the treatment or prevention of disorders related to the immune system including infections. | ||||||
| 155 | Instant thickener comprising probiotics for hot or cold foods and beverages to be administered to dysphagic patients | US13319959 | 2010-05-11 | US08691244B2 | 2014-04-08 | Annick Mercenier; Sophie Nutten; Guenolee Prioult |
| The present invention relates to the fields of hydration and nutrition for dysphagic patients. In particular, the present invention relates to thickeners comprising probiotic microorganisms and to compositions comprising such thickeners. The probiotic micro-organisms may be non-replicating probiotic micro-organisms such as bioactive heat treated probiotic microorganisms. | ||||||
| 156 | Processed Cheese With Cultured Dairy Components And Method Of Manufacturing | US13973660 | 2013-08-22 | US20140057018A1 | 2014-02-27 | Zuoxing Zheng; Ammar N. Chinwalla; Christine D. Marcus-Johnson; Divya Shree Reddy |
| A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture. | ||||||
| 157 | AGENT FOR INDUCING INTERFERON PRODUCTION CONTAINING LACTIC ACID BACTERIA | US13977435 | 2011-12-28 | US20130302380A1 | 2013-11-14 | Daisuke Fujiwara; Kenta Jonai; Tetsu Sugimura |
| 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. | ||||||
| 158 | ARRAY OF COMPLEMENTARY INFANT/YOUNG CHILD NUTRITIONAL COMPOSITIONS | US13885619 | 2011-10-25 | US20130280239A1 | 2013-10-24 | 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. | ||||||
| 159 | FLAVOUR MODULATION BY FERMENTING A MILK SOURCE FOR MULTI-FLAVOUR FORMATION WITH A COCKTAIL OF BACTERIA STRAINS | US13995426 | 2011-12-20 | US20130273200A1 | 2013-10-17 | Marcel Braun |
| A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavour and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation. | ||||||
| 160 | PROBIOTIC CONTAINING MODULES FOR TUBE FEEDING | US13319941 | 2010-05-11 | US20120195867A1 | 2012-08-02 | Annick Mercenier; Sophie Nutten; Guenolee Prioult |
| The present invention relates to the field of enteral nutrition to be administered via tube feeding. In particular, the present invention provides tube feeding modules comprising probiotic micro-organisms. Such probiotic micro-organisms may be non-replicating micro-organisms, such as bioactive heat-treated probiotic micro-organisms, for example. | ||||||
QQ群二维码
意见反馈
意见反馈