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    ANTIBIOTIC SENSITIVE BACILLUS STRAINS HAVING ANTIMICROBIAL EFFECT AGAINST E. COLI AND CLOSTRIDIUM PERFRINGENS AND HAVING HIGH SPORULATION CAPACITY
    3.
    发明申请
    ANTIBIOTIC SENSITIVE BACILLUS STRAINS HAVING ANTIMICROBIAL EFFECT AGAINST E. COLI AND CLOSTRIDIUM PERFRINGENS AND HAVING HIGH SPORULATION CAPACITY 有权
    具有抗大肠杆菌和隐孢子虫的抗生素敏感菌株具有高运动能力的抗生素敏感菌株

    公开(公告)号：US20150079058A1

    公开(公告)日：2015-03-19

    申请号：US14391564

    申请日：2013-04-11

    Applicant: Chr. Hansen A/S

    Inventor： Beatrice Nielsen ,  Mette Dines Cantor ,  Birgitte Stuer-Lauridsen ,  Patrick Derkx ,  Eric Johansen

    IPC: A61K35/74 ,  A23K1/00

    CPC classification number: A61K35/742 ,  A23K10/18 ,  C12N1/20 ,  C12N15/01 ,  C12R1/07 ,  C12R1/125

    Abstract: A Bacillus strain characterized by (i): sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline and chloramphenicol; (ii) antimicrobial activity against E. coli and Clostridium perfringens; and (iii) a sporulation percentage of at least 80 when measured after 2 days of incubation. The invention further relates to a method for selecting such strains. Many of the identified strains according to the invention are of the species Bacillus amyloliquefaciens. Some of the Bacillus amyloliquefaciens were further identified as Bacillus amyloliquefaciens subsp. amyloliquefaciens whereas others were identified as amyloliquefaciens subsp. plantarum. A Bacillus strain of the invention may be used as a feed additive to animal feed where it has a probiotic effect.

    Abstract translation: 一种芽孢杆菌菌株，其特征在于：（i）：对氨苄青霉素，万古霉素，庆大霉素，卡那霉素，链霉素，红霉素，克林霉素，四环素和氯霉素的敏感性; （ii）对大肠杆菌和产气荚膜梭菌的抗菌活性; 和（iii）孵育2天后测量的至少80的孢子形成百分比。 本发明还涉及一种选择这种菌株的方法。 根据本发明的许多鉴定的菌株是物种解淀粉芽孢杆菌。 一些解淀粉芽孢杆菌进一步鉴定为解淀粉芽孢杆菌亚种。 解淀粉芽孢杆菌，而其他被鉴定为解淀粉芽孢杆菌亚种。 植物乳 本发明的芽孢杆菌菌株可以用作动物饲料的饲料添加剂，其具有益生菌作用。

    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
    6.
    发明授权
    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness 有权

    公开(公告)号：US11076609B2

    公开(公告)日：2021-08-03

    申请号：US16655806

    申请日：2019-10-17

    Applicant: Chr. Hansen A/S

    Inventor： Eric Johansen ,  Kim Ib Soerensen ,  Mirjana Curic-Bawden ,  Mette Pia Junge

    IPC: C12N15/01 ,  C12N9/12 ,  A23C9/123 ,  A23C19/032 ,  C12N1/20 ,  C12N15/10 ,  C12N15/74

    Abstract: Described are mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose into milk when the milk is inoculated and fermented with such strains. Methods for obtaining such strains without genetic modification are described, including methods for obtaining such Streptococcus thermophilus strains by selecting and isolating from a pool of Streptococcus thermophilus strains derived from a galactose-fermenting Streptococcus thermophilus mother strain a pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose, and selecting and isolating from the pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose a Streptococcus thermophilus strain which exhibits a growth rate in M17 medium+2% galactose higher than its growth rate in M17 medium+2% glucose. The strains are useful for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
    7.
    发明授权
    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness 有权

    公开(公告)号：US11044920B2

    公开(公告)日：2021-06-29

    申请号：US14396249

    申请日：2013-04-25

    Applicant: Chr. Hansen A/S

    Inventor： Eric Johansen ,  Kim Ib Soerensen ,  Mirjana Curic-Bawden ,  Mette Pia Junge

    IPC: A23C9/123 ,  C12N9/12 ,  A23C19/032 ,  C12N1/20 ,  C12N15/01 ,  C12N15/10 ,  C12N15/74

    Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

    Texturizing lactic acid bacteria strains
    8.
    发明授权
    Texturizing lactic acid bacteria strains 有权

    公开(公告)号：US10392597B2

    公开(公告)日：2019-08-27

    申请号：US15272016

    申请日：2016-09-21

    Applicant: CHR. HANSEN A/S

    Inventor： Annette Kibenich ,  Kim Ib Soerensen ,  Eric Johansen

    IPC: C12N1/20 ,  A23C9/123 ,  C12N15/01 ,  C12R1/225 ,  C12R1/46 ,  C12N15/74

    Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics.

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