| 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 | 抑制酵母生长的方法 | CN200380102490.6 | 2003-11-03 | CN1708316A | 2005-12-14 | T·索马莱宁; A·梅于雷-梅基宁 |
| 本发明涉及在动物或人类中应用微生物鼠李糖乳杆菌LGG，ATCC53103，鼠李糖乳杆菌LC705，DSM 7061和费氏丙酸杆菌谢氏亚种PJS，DSM 7067抑制酵母生长、预防和治疗酵母引起的疾病和缓解酵母相关症状。 | ||||||
| 2 | 丙酸杆菌菌株 | CN201380032552.4 | 2013-05-21 | CN104394701A | 2015-03-04 | C.本菲德特; H.U.莫根斯特恩 |
| 本发明涉及新的丙酸杆菌(Propionibacterium)菌株以及制备物和组合物，诸如仅具有丙酸杆菌或与乳杆菌(Lactobacillus)属的细菌组合的发酵培养液、保护性培养物、最终食物或饲料产品。本发明还涉及通过使用这些新的丙酸杆菌菌株来控制污染物诸如细菌、酵母或霉菌的生长的方法。 | ||||||
| 3 | Strains of propionibacterium | US14402636 | 2013-05-21 | US09629388B2 | 2017-04-25 | Connie Benfeldt; Heike Ursula Morgenstern |
| The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination with bacteria of the genus Lactobacillus. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mold by using these novel strains of Propionibacterium. | ||||||
| 4 | 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. | ||||||
| 5 | STRAINS OF PROPIONIBACTERIUM | US14402636 | 2013-05-21 | US20150150298A1 | 2015-06-04 | Connie Benfeldt; Heike Ursula Morgenstern |
| The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination with bacteria of the genus Lactobacillus. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of Propionibacterium. | ||||||
| 6 | STRAINS OF PROPIONIBACTERIUM | EP13734973.4 | 2013-05-21 | EP2852290B1 | 2018-10-10 | BENFELDT, Connie; MORGENSTERN, Heike Ursula |
| The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination with bacteria of the genus Lactobacillus. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mold by using these novel strains of Propionibacterium. | ||||||
| 7 | BACTERIAL STRAINS HAVING AN OUTSTANDING ABILITY TO PRODUCE MENAQUINONE | EP10713681.4 | 2010-04-15 | EP2419506B1 | 2017-10-25 | FOURCASSIE, Pascal; BOYAVAL, Patrick; HORVATH, Philippe |
| The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof. | ||||||
| 8 | METHOD FOR PRODUCING SWISS-TYPE CHEESE | US14974633 | 2015-12-18 | US20160174587A1 | 2016-06-23 | Willem Cornelis MEIJER; Lourdes Mariela SERRANO DAVALOS; Lex SMALBRINK |
| The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. | ||||||
| 9 | Bacterial Strains Having an Outstanding Ability to Produce Menaquinone | US13259894 | 2010-04-15 | US20120020927A1 | 2012-01-26 | Pascal Fourcassie; Patrick Boyaval; Philippe Horvath |
| The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof. | ||||||
| 10 | Method for inhibiting yeast growth | US10533816 | 2003-11-03 | US20050271640A1 | 2005-12-08 | Tarja Suomalainen; Annika Mayra-Makinen |
| The invention relates to the use of microbes Lactobacillus rhamnosus LGG, ATCC 53103, Latobacillus rhamnosus LC705, DSM 7061, and Propionibacterium freudenreichii ssp. shermanii PJS, DSM 7067 in inhibiting yeast growth, for preventing and treating diseases caused by yeast and for relieving yeast-related symptoms in animals or humans. | ||||||
| 11 | Fermentation of whey to produce propionic acid | US671140 | 1984-11-13 | US4743453A | 1988-05-10 | William P. Ahern; Dale F. Andrist; Lawrence E. Skogerson |
| A process for manufacture of fermented whey having a high concentration of divalent ion propionate is disclosed in which a whey medium having a solids content ranging from about 0.5% to about 18% by weight is prefermented with a galactose and glucose utilizing lactic acid producing organism, neutralized with a divalent metallic ion hydroxide and sterilized. The sterilized medium is then inoculated with a propionic acid-producing bacterium and incubated for a sufficient period of time to produce a high concentration of divalent metallic ion propionate. The divalent metallic ion is preferably calcium, and the whey medium preferably contains yeast extract. | ||||||
| 12 | Method for inhibiting the yeast growth | JP2004549214 | 2003-11-03 | JP2006508943A | 2006-03-16 | アンニカ・メイレ−メキネン; タリア・スオマライネン |
| 本発明は、ヒトおよび動物において、酵母の成長を阻害するため、酵母を原因とする疾患を予防および治療するため、ならびに酵母関連の症候群を緩解するために、微生物 Lactobacillus rhamnosusLGG, ATCC 53103、Lactobacillus rhamnosus LC705, DSM 7061 および Propionibacterium freudenreichii ssp. shermanii PJS, DSM 7067 を使用することに関する。 | ||||||
| 13 | Propionic acid fermentation products and soy fermentations using the same | JP35854592 | 1992-12-28 | JPH0843B2 | 1996-01-10 | 禮三郎 石垣 |
| 14 | Propionic acid fermentation material and fermented substance of soybean using the same | JP35854592 | 1992-12-28 | JPH06197719A | 1994-07-19 | ISHIGAKI REIZABURO |
| PURPOSE: To shorten a culture period, to improve yield, to completely eliminate a smell of soybean as a raw material and steamed smell of soybean and to perfectly prevent occurrence of mold. CONSTITUTION: Powder of peeled soybean is boiled or steamed, digested with an enzyme, subjected to lactic acid fermentation to give a solution of lactic acid fermentation. The solution of lactic acid fermentation is mixed with yeast and fermented with yeast to give a fermented product with yeast, which is mixed with a solution of propionic acid fermentation obtained by mixing the solution of lactic acid fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus and further with Propionibacterium shermanii and culturing. Then the solution is aged. COPYRIGHT: (C)1994,JPO&Japio | ||||||
| 15 | STRAINS OF PROPIONIBACTERIUM | EP13734973.4 | 2013-05-21 | EP2852290A1 | 2015-04-01 | BENFELDT, Connie; MORGENSTERN, Heike Ursula |
| The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination with bacteria of the genus Lactobacillus. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mold by using these novel strains of Propionibacterium. | ||||||
| 16 | BACTERIAL STRAINS HAVING AN OUTSTANDING ABILITY TO PRODUCE MENAQUINONE | EP10713681.4 | 2010-04-15 | EP2419506A1 | 2012-02-22 | FOURCASSIE, Pascal; BOYAVAL, Patrick; HORVATH, Philippe |
| The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof. | ||||||
| 17 | METHOD FOR INHIBITING YEAST GROWTH | EP03810466.7 | 2003-11-03 | EP1558281A1 | 2005-08-03 | SUOMALAINEN, Tarja; MÄYRÄ-MÄKINEN, Annika |
| Use of Lactobacillus rhamnosus LGG deposited under ATCC 53103, L.rhamnosus LC705, DSM 7061, and Propionibacterium freudenreichii ssp. shermanii PJS, DSM 7067 (I) for preparing a product for inhibiting yeast. | ||||||
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