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公开(公告)号：US20160348047A1
公开(公告)日：2016-12-01
申请号：US15115162
申请日：2015-02-04
Applicant: CHR. HANSEN A/S
Inventor： Sofie SAERENS , Jan Hendrik SWIEGERS
CPC classification number: C12G3/02 , A23L19/00 , A23V2002/00 , C12P7/62
Abstract: The present invention relates to the field of production of a beverage, especially cider, by fermentation of apple juice and/or pear juice. Specifically, the invention relates to a method of preparing a beverage with enhanced levels of desirable fermentation-derived flavor compounds comprising a step of fermentation of apple juice and/or pear juice with at least one Pichia kluyveri yeast strain, a beverage obtainable by the method and a cider comprising a high concentration of the flavor compound, hexyl acetate.
Abstract translation: 本发明涉及通过发酵苹果汁和/或梨汁的饮料，特别是苹果酒的生产领域。 具体而言，本发明涉及一种制备具有增加水平的所需发酵衍生风味化合物的饮料的方法，其包括用至少一种毕赤酵母酵母菌株发酵苹果汁和/或梨汁的步骤，可通过该方法获得的饮料 和包含高浓度的风味化合物乙酸己酯的苹果酒。
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2.发明申请ENHANCEMENT OF COFFEE QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COFFEE FERMENTATION 审中-公开通过使用PICHIA KLUYVERI YEAST启动器咖啡发酵文化提高咖啡质量和香气公开(公告)号：US20160058028A1
公开(公告)日：2016-03-03
申请号：US14888552
申请日：2014-05-01
Applicant: CHR. HANSEN A/S
Inventor： Sofie SAERENS , Jan Hendrik SWIEGERS
Abstract: A method of fermenting coffee beans with a Pichia yeast strain.
Abstract translation: 用毕赤酵母菌株发酵咖啡豆的方法。
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公开(公告)号：US20210289820A1
公开(公告)日：2021-09-23
申请号：US17266050
申请日：2019-07-23
Applicant: Chr. Hansen A/S
Inventor： Sofie SAERENS , Jan Hendrik SWIEGERS
Abstract: The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.
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