公开(公告)号：US20220151252A1

公开(公告)日：2022-05-19

申请号：US17532993

申请日：2021-11-22

Applicant: Chr. Hansen A/S

Inventor： Stina Dissing Aunsbjerg NIELSEN ,  Helle Skov GULDAGER ,  Cecilie Lykke Marvig NIELSEN

IPC: A23C9/123 ,  A23L29/00 ,  A23C19/032

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

公开(公告)号：US20210169086A1

公开(公告)日：2021-06-10

申请号：US17047900

申请日：2019-04-17

Applicant: Chr. Hansen A/S

Inventor： Solvej SIEDLER ,  Martin Holm RAU ,  Stina Dissing Aunsbjerg NIELSEN

IPC: A01N63/20 ,  A23C9/123 ,  A23C9/13 ,  A23C9/146 ,  B01D15/36

Abstract: The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold by reducing the manganese concentration in a product which is preferably a food product. The invention also provides manganese scavengers and uses thereof to inhibit or delay fungal growth. The manganese scavenger may be a bacterial cell, specifically a lactic acid bacterial cell, more specifically Lactobacillus rhamnosus alone or in combination with Lactobacillus paracasei.

公开(公告)号：US20200345023A1

公开(公告)日：2020-11-05

申请号：US16757561

申请日：2018-10-24

Applicant: Chr. Hansen A/S

Inventor： Stina Dissing Aunsbjerg NIELSEN ,  Helle Skov GULDAGER ,  Cecilie Lykke Marvig NIELSEN

IPC: A23C9/123 ,  A23C19/032 ,  A23L29/00

Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.