公开(公告)号：US11744259B2

公开(公告)日：2023-09-05

申请号：US16070466

申请日：2017-01-23

Applicant: Chr. Hansen A/S

Inventor： Mirjana Curic-Bawden ,  Luciana Luciana Jimenez ,  Mette Oehrstroem Runge ,  Karen Guillotte ,  Pia Frost Jensen

IPC: A23C9/152 ,  A23C9/123 ,  C12N1/20 ,  C12R1/46 ,  C12R1/225 ,  C12R1/245

CPC classification number: A23C9/1238 ,  A23C9/152 ,  C12N1/205 ,  A23Y2220/17 ,  A23Y2220/29 ,  A23Y2240/75 ,  C12R2001/225 ,  C12R2001/245 ,  C12R2001/46

Abstract: The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of a species other than Lactobacillus casei, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

公开(公告)号：US11606965B2

公开(公告)日：2023-03-21

申请号：US16300451

申请日：2017-05-11

Applicant: CHR. HANSEN A/S

Inventor： Christian Gilleladen ,  Jeorgos Trihaas ,  Thomas Janzen ,  Mette Oehrstroem Runge

IPC: A23L33/135 ,  A23C9/123 ,  A23C9/12

Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting of Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus delbrueckii subsp. bulgaricus, and mutants and variants thereof.