子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | Compositions | US14129851 | 2012-06-30 | US09308271B2 | 2016-04-12 | Birgitte Yde |
| The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 42 | COMPOSITIONS, METHODS, AND KITS FOR TREATMENT OF PETS | US14770148 | 2014-02-25 | US20160073659A1 | 2016-03-17 | Michael ZEMEL; Antje BRUCKBAUER |
| The present invention provides for systems, compositions, methods and kits for regulating energy metabolism in pets. The systems, compositions, and kits can comprise, and methods can make use of, pet foods, pet treats, pet supplements, and pet drinks. In one aspect, the invention provides for pet food, treat, supplement, and drink compositions that comprise a combination of (a) leucine, and (b) vitamin B6, or any precursors or metabolites of (a) or (b). These combinations may be effective for reducing weight or adipose volume in the pet. In another aspect, the invention provides for methods of regulating energy metabolism by the administration of one or more compositions comprising leucine, a leucine metabolite, and/or vitamin B6. The invention also provides for kits comprising compositions of leucine, a leucine metabolite, and/or vitamin B6 packaged in an oral dose form with usage instructions. | ||||||
| 43 | Method For Drying Biomaterials | US14613568 | 2015-02-04 | US20150150281A1 | 2015-06-04 | Sarjit Johal |
| The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds. | ||||||
| 44 | 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. | ||||||
| 45 | NOVEL COMPOSITIONS | US14129851 | 2012-06-30 | US20140255366A1 | 2014-09-11 | Birgitte Yde |
| The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition. | ||||||
| 46 | Functional Fruits and Vegetables Bean Curd without Salt Water and Method for Preparing the Same | US12857788 | 2010-08-17 | US20120045547A1 | 2012-02-23 | Chang Whan Kim |
| Disclosed is a functional fruits and vegetables bean curd without salt water, and a method for preparing the same, in which the method has advantages that a low digestibility caused from the processing of the existing beans, and the problem regarding the salt water or salt contained in the bean curd can be basically improved by using the germinated soybean sprouts and the fermentation aging solution, and the bean curd having the rich fermentation metabolites that have greatly increased nutrient component and functional component as well as the nutrient of the soybean can be manufactured. | ||||||
| 47 | Metabolically engineered lactic acid bacteria and their use | US12332442 | 2008-12-11 | US08043843B2 | 2011-10-25 | Dan Nilsson |
| Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in manufacturing of compounds such as diacetyl, acetoin and acetaldehyde and as components of food starter cultures. | ||||||
| 48 | METABOLICALLY ENGINEERED LACTIC ACID BACTERIA AND THEIR USE | US12332442 | 2008-12-11 | US20090155411A1 | 2009-06-18 | Dan Nilsson |
| Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in manufacturing of compounds such as diacetyl, acetoin and acetaldehyde and as components of food starter cultures. | ||||||
| 49 | Process for producing fermented fish food | US10485860 | 2004-02-04 | US20040185164A1 | 2004-09-23 | Nobuhiko Doumoto; Takashi Mori; Masayuki Nasu |
| Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10null C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10null C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No. 11708 deposition to International Patent Organism Depositary). A method for producing the processed seafood product comprises the steps of fermenting fish and shellfish at temperature not higher than 10null C., followed by smoking and drying the fermented fish and shellfish. A processed seafood product produced by the above-mentioned method is also provided. | ||||||
| 50 | Metabolically engineered lactic acid bacteria and their use | US10658376 | 2003-09-10 | US20040086955A1 | 2004-05-06 | Dan Nilsson |
| Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in the manufacturing of compounds such as diacetyl, acetoin and acetaldehyde and as components of food starter cultures. | ||||||
| 51 | Method for drying biomaterials | US10371730 | 2003-02-21 | US20030228296A1 | 2003-12-11 | Sarjit Johal |
| The present invention provides a means to concentrate, dry and formulate biomaterials such as polysaccharides, gums and related biopolymers, and microorganisms such as cells, spores, and the like from dilute solutions using spent germ and other oil bearing residues. In addition, the spent germ can serve as a carrier for such biomaterials. The sorbed materials are useful in animal feeds. | ||||||
| 52 | 呈味改善剤 | JP2013536151 | 2012-09-12 | JP6022463B2 | 2016-11-09 | 小林 泰行; 渡邊 毅彦; 仲原 丈晴; 遠藤 良知 |
| 53 | ペットの処置のための組成物、方法、およびキット | JP2016500392 | 2014-02-25 | JP2016516405A | 2016-06-09 | マイケル ジメル，; アンチェ ブルックバウアー， |
| 本発明は、ペットにおいてエネルギー代謝を調節するためのシステム、組成物、方法およびキットを提供する。システム、組成物、およびキットは、ペットフード、ペットトリート、ペットサプリメント、およびペットドリンクを含むことができ、方法は、ペットフード、ペットトリート、ペットサプリメント、およびペットドリンクを使用することができる。一態様では、本発明は、(a)ロイシンと(b)ビタミンB6の組合せ、または任意の前駆体、または(a)もしくは(b)の代謝物を含むペットフード組成物、トリート組成物、サプリメント組成物、およびドリンク組成物を提供する。これらの組合せは、ペットにおいて減量もしくは脂肪量の減少に対して有効となり得る。 | ||||||
| 54 | White mold-based cheese and production method of the same | JP2013057032 | 2013-03-19 | JP2014180247A | 2014-09-29 | ISHIHARA TATSUYA; HASHIMOTO TOSHINAGA; KIMURA AKIRA |
| PROBLEM TO BE SOLVED: To provide a white mold-based cheese and a production method of the same capable of producing a white mold-based cheese with good flavor having suppressed running.SOLUTION: Low temperature performance and/or moderate temperature performance lactic acid bacteria are used and a casein bonding type calcium amount for 1 g of protein in a cheese content is set to equal to or more than 7.0 mg. So that running of the cheese content of the white mold-based cheese generated when the white mold-based cheese is produced by using the low temperature performance and/or moderate temperature performance lactic acid bacteria can be suppressed, therefore the white mold-based cheese with good flavor is obtained. | ||||||
| 55 | Method of manufacturing Fisheries fermented food | JP2001238004 | 2001-08-06 | JP4243442B2 | 2009-03-25 | 信彦 堂本; 隆史 森 |
| 56 | 水産発酵食品の製造方法 | JP2003518306 | 2002-08-05 | JPWO2003013281A1 | 2004-11-25 | 堂本 信彦; 信彦 堂本; 隆史 森; 雅之 那須 |
| 魚肉を原料にして、乳酸発酵によって付与される特有の味・風味を有し、畜肉様の食感を持つ新規な魚肉発酵食品を提供すること。魚介類を乳酸発酵するに際し、10℃以下で発酵し耐塩性抗菌性を有する乳酸菌を用いることを特徴とする水産加工製品の製造法。10℃以下で発酵し、耐塩性、抗菌性を有する乳酸菌が、ロイコノストック属(Leuconostoc)、ラクトバチルス属(Lactobacillus)、ラクトコッカス属(Lactococcus)およびペディオコッカス属(Pediococcus)からなる群から選ばれる属に属する乳酸菌である。ラクトバチルス属(Lactobacillus)に属する乳酸菌が、ラクトバチルス・サケ(Lactobacillussake)に属する乳酸菌、好ましくはラクトバチルス・サケ(Lactobacillussake)D−1001(微工研菌寄第11708号)である。10℃以下で発酵させ、その後、燻煙、乾燥を行う水産加工製品の製造法。上記の製造法で製造された水産加工製品。 | ||||||
| 57 | 김치유산균 발효액과 버드나무 껍질 추출물을 항균 성분으로 함유하는 천연 방부제 화장료 조성물 | KR1020100039910 | 2010-04-29 | KR1020110120481A | 2011-11-04 | 김영준; 최수규; 김종일; 장석윤; 홍경우; 이의정 |
| PURPOSE: A cosmetic composition containing Kimchi Lactobacillus fermentation liquid and S. Nigra bark extract is provided to ensure excellent antibacterial effect with body safety. CONSTITUTION: A cosmetic composition contains 0.001-30 wt% of Kimchi Lactobaillus fermentation liquid and S. Nigra bark extract. The Kimchi Lactobacillus is Leuconostoc sp., Lactobacillus sp., or Weissella sp. The S. Nigra bark extract is prepared by isolating pulverized S. Nigra bark with purified water, methanol, ethanol, propyl alcohol, butyl alcohol, glycerine, butylenes glycol, propylene glycol, methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, or mixture thereof. The composition additionally contains charmomile extract, Centella asiatica extract, or lemon balm extract. The composition is manufactured in the form of a lotion, essence, lotion, cream, gel, ointment, or cleanser. | ||||||
| 58 | 새싹채소 발효조성물의 제조방법 | KR1020090125809 | 2009-12-15 | KR1020110068715A | 2011-06-22 | 이순자; 오세권 |
| PURPOSE: A producing method of a fermented sprout vegetables composition using kimchi lactobacillus is provided to enhance the internal digestibility of physiological activation materials in sprout vegetables into the human body. CONSTITUTION: A producing method of a fermented sprout vegetables composition using kimchi lactobacillus comprises the following steps: grinding sprout vegetables; mixing the crushed sprout vegetables and pollens in a weight ratio of 60~90%:10~40%; adding 0.1~1% of kimchi lactobacillus into the mixture; and fermenting the mixture, and centrifugal separating. The sprout vegetables are selected from alfalfa sprouts, broccoli sprouts, wheat sprouts, barley sprouts, brassica campestris sprouts, red cabbage sprouts, buckwheat sprouts, radish sprouts, Chinese cabbage sprouts, cabbage sprouts, pea sprouts, brassica campestris sprouts, mung bean sprouts, kohlrabi sprouts, clover sprouts, kale sprouts, chicory sprouts, cress sprouts, or Chinese flat cabbage sprouts. | ||||||
| 59 | TASTE-IMPROVING AGENT | EP12836477.5 | 2012-09-12 | EP2762010B8 | 2018-09-12 | KOBAYASHI, Yasuyuki; WATANABE, Takehiko; NAKAHARA, Takeharu; ENDO, Yoshikazu |
| Provided is a taste-improving agent that suppresses the unpleasant taste of potassium, such as harshness, irritativeness, and bitterness without reducing the salty taste of a potassium-containing food or drink. The taste-improving agent for a potassium-containing food or drink comprises a lactic acid-fermented yeast extract that is obtainable by fermenting a yeast extract with a lactic acid bacterium and contains 7.5 (w/w) % or more of lactic acid relative to the solid content of the yeast extract. | ||||||
| 60 | DRYING LACTIC ACID BACTERIA AND COMPOSITIONS | EP12730974.8 | 2012-06-30 | EP2726597B1 | 2017-11-15 | YDE, Birgitte; SVENDSEN, Jakob, Blenker |
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