公开(公告)号：EP0205506B1

公开(公告)日：1992-03-11

申请号：EP86900082.8

申请日：1985-12-13

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： VON WETTSTEIN, Diter ,  VAN HEESWIJCK, Robyn ,  RONCERO, Maria, Isabel, Gonzalez

IPC分类号： C12N15/80 ,  C12P1/02

CPC分类号： C12N15/80

摘要： Sporangiospores or germlings of fungi of the class Zygomycetes, in particular of the genus Mucor, are transformed with a recombinant expression vector by a method involving treatment of the germinating sporangiospores with a lytic enzyme to form protoplasts, transformation of the protoplasts with the vector and regeneration of the cell wall.

公开(公告)号：EP0398957B2

公开(公告)日：2000-07-05

申请号：EP89902163.8

申请日：1989-01-24

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： PRAHL, Claus

IPC分类号： C12G1/02

CPC分类号： C12G1/0203 ,  A23L2/84

摘要： In a method of inducing decarboxylation of malic acid in must or fruit juice (also known as malolactic fermentation), must or fruit juice is directly inoculated with a culture of viable malolactic bacteria of the genus Lactobacillus, the bacteria being capable of decarboxylating malic acid at a pH below about 3.2 without any significant consumption of sugar present in the must or fruit juice and substantially without any production of volatile acidity. The malolactic bacteria may be added before or at the commencement of alcoholic fermentation. One malolactic strain suitable in the method is Lactobacillus plantarum DSM 4361.

公开(公告)号：EP0398957B1

公开(公告)日：1994-03-23

申请号：EP89902163.8

申请日：1989-01-24

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： PRAHL, Claus

IPC分类号： C12G1/02

CPC分类号： C12G1/0203 ,  A23L2/84

摘要： In a method of inducing decarboxylation of malic acid in must or fruit juice (also known as malolactic fermentation), must or fruit juice is directly inoculated with a culture of viable malolactic bacteria of the genus Lactobacillus, the bacteria being capable of decarboxylating malic acid at a pH below about 3.2 without any significant consumption of sugar present in the must or fruit juice and substantially without any production of volatile acidity. The malolactic bacteria may be added before or at the commencement of alcoholic fermentation. One malolactic strain suitable in the method is Lactobacillus plantarum DSM 4361.

公开(公告)号：EP0045774A1

公开(公告)日：1982-02-17

申请号：EP81900527.0

申请日：1981-02-11

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： VOGNSEN, Anders Marius ,  BOISEN, Henrik

IPC分类号： A23C21 ,  A23K1 ,  A23K3 ,  A23L1 ,  C05D9 ,  C12N1

CPC分类号： A23C21/026 ,  A23K20/30 ,  A23K30/18 ,  A23L33/16 ,  C05D9/00 ,  C12N1/20 ,  C12N1/38 ,  Y10S71/02 ,  Y10S106/01

摘要： Procede de preparation d'une composition riche en elements utilise comme complement dans des systemes biologiques ou physiologiques, consistant a soumettre des cendres volantes a l'influence d'agents de reaction capables de dissoudre une pluralite de composants des cendres volantes sous forme biologiquement assimilable selectionnes parmi les chelates, des complexes et des sels d'acide lactique et a obtenir la forme biologiquement assimilable des cendres volantes, et composition riche en elements preparee selon ce procede, et dont l'utilisation comme source d'elements destines a la consommation par l' homme et par les animaux ainsi que dans des procedes ou un ou plusieurs elements, y compris des elements a l'etat de traces, sont essentiels.

公开(公告)号：EP0398957A1

公开(公告)日：1990-11-28

申请号：EP89902163.0

申请日：1989-01-24

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： PRAHL, Claus

IPC分类号： A23L2 ,  C12G1

CPC分类号： C12G1/0203 ,  A23L2/84

摘要： Dans un procédé servant à induire la décarboxylation de l'acide malique se trouvant dans le moût ou les jus de fruits (également connue sous le terme de fermentation malolactique), on inocule directement dans le moût ou le jus de fruits une culture de bactéries malolactiques viables du gène Lactobacillus, ce type de bactéries ayant la propriété d'induire la décarboxylation de l'acide malique à un pH inférieur à 3,2 sans aucune consommation significative du sucre se trouvant dans le moût ou le jus de fruits et sensiblement sans aucune production d'acidité volatile. Les bactéries malolactiques peuvent être ajoutées avant la fermentation alcoolique ou au début de celle-ci. Une souche malolactique dont l'utilisation appropriée dans ledit procédé est la lactobacillus plantarum DSM 4361.

公开(公告)号：EP0150727A2

公开(公告)日：1985-08-07

申请号：EP85100182.6

申请日：1985-01-10

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： Hoier, Erik ,  Harboe, Marianne Kirsten ,  Peitersen, Nicolai

IPC分类号： A23C19/04 ,  A23C19/032

CPC分类号： A23C19/04 ,  A23C19/0285 ,  A23C19/0326

摘要： In a process for producing cheese from milk, an inactive milk-clotting enzyme and optionally chymosin or another suitable proteolytic enzyme is added to the milk, optionally simultaneously with or after adding a starter culture, to form a curd, at least part of the inactive enzyme is activated, and the resulting curd is converted to the ripened cheese.
The milk employed is preferably concentrated milk, and the inactive milk-clotting enzyme is preferably prochymosin.

摘要翻译： 在从牛奶生产奶酪的过程中，将无活性的凝乳酶和任选的凝乳酶或另一种合适的蛋白水解酶加入到乳中，任选地与添加起始培养物同时或之后添加到起始培养物中以形成凝乳，至少部分不活泼的 酶被活化，所得到的凝乳转化成成熟的干酪。 所用的牛奶优选为浓缩乳，而无活性的凝乳酶优选为凝乳酶原。

公开(公告)号：EP0027813A1

公开(公告)日：1981-05-06

申请号：EP80900832.0

申请日：1980-04-25

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： MARTINY, Steen Carsten ,  HARBOE, Marianne

IPC分类号： A23C19 ,  C12N9

CPC分类号： C12N9/58 ,  A23C19/0326 ,  C12N9/99

摘要： Une methode de destabilisation de l'activite proteolytique des enzymes microbiennes de caillage du lait utilisee dans la production de fromage, consiste a soumettre l'enzyme a un traitement d'oxydation jusqu'a un degre qui ne reduise pas sensiblement l'activite de caillage du lait en comparaison avec l'enzyme non traitee et qui permette de conserver sensiblement la stabilite de stockage de l'enzyme.

公开(公告)号：EP0635050A1

公开(公告)日：1995-01-25

申请号：EP93911437.0

申请日：1993-03-30

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： PRAHL, Claus ,  NIELSEN, Jan, Clair

IPC分类号： C12G1 ,  C12H1 ,  C12P7

CPC分类号： C12R1/01 ,  C12G1/0203 ,  C12H1/003 ,  C12P7/56 ,  Y10S435/822 ,  Y10S435/853

摘要： A method of inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing a selected malolactically active bacterial strain having a survival rate of at least 80 % when introduced into a wine having a pH of 3.2 or lower and containing at least 25mg SO2 per L and at least 12 vol % ethanol, and capable of starting malolactic fermentation when added directly to the wine or fruit juice at a concentation of less than 10 colony forming units per mL.

公开(公告)号：EP0150727B1

公开(公告)日：1987-11-25

申请号：EP85100182.6

申请日：1985-01-10

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： Hoier, Erik ,  Harboe, Marianne Kirsten ,  Peitersen, Nicolai

IPC分类号： A23C19/04 ,  A23C19/032

CPC分类号： A23C19/04 ,  A23C19/0285 ,  A23C19/0326

公开(公告)号：EP0150727A3

公开(公告)日：1985-08-28

申请号：EP85100182

申请日：1985-01-10

申请人： CHR. HANSEN'S LABORATORIUM A/S

发明人： Hoier, Erik ,  Harboe, Marianne Kirsten ,  Peitersen, Nicolai

IPC分类号： A23C19/04 ,  A23C19/032

CPC分类号： A23C19/04 ,  A23C19/0285 ,  A23C19/0326

摘要： In a process for producing cheese from milk, an inactive milk-clotting enzyme and optionally chymosin or another suitable proteolytic enzyme is added to the milk, optionally simultaneously with or after adding a starter culture, to form a curd, at least part of the inactive enzyme is activated, and the resulting curd is converted to the ripened cheese. The milk employed is preferably concentrated milk, and the inactive milk-clotting enzyme is preferably prochymosin.