公开(公告)号：US20180235249A1

公开(公告)日：2018-08-23

申请号：US15755038

申请日：2016-08-30

Applicant: Chr. Hansen A/S

Inventor： Cecilie Lykke Marvig NIELSEN ,  Tina HORNBAEK ,  Pia RASMUSSEN ,  Lone POULSEN

IPC: A23C9/123 ,  C12R1/225 ,  A23K10/18

CPC classification number: A23C9/1234 ,  A23K10/18 ,  A23L33/135 ,  A23Y2220/15 ,  A23Y2220/35 ,  A23Y2220/63 ,  A23Y2220/73 ,  A23Y2240/75 ,  A61K35/747 ,  C12N1/20 ,  C12R1/225

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum wherein the bacterium has the ability to reduce the concentration of acetaldehyde produced by a starter culture during fermentation in a fermented milk product by at least 50%. The invention further relates to compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

公开(公告)号：US20190192589A1

公开(公告)日：2019-06-27

申请号：US16292246

申请日：2019-03-04

Applicant: CHR, HANSEN A/S

Inventor： Tina HORNBAEK ,  Maike Lisberg ,  Silja Kej Diemer

IPC: A61K35/747 ,  C12R1/225 ,  A01N63/00 ,  A23C9/123

CPC classification number: A61K35/747 ,  A01N63/00 ,  A23C9/1234 ,  C12R1/225 ,  A01N2300/00

Abstract: The present invention is related to the field of bioprotection, in particular to an antimicrobial composition comprising a Lactobacillus rhamnosus strain and/or a Lactobacillus paracasei strain. Furthermore, the present invention concerns uses for such an antimicrobial composition, food, feed and pharmaceutical products comprising such an antimicrobial composition, a method of manufacturing such food, feed and pharmaceutical products and a method for reducing the content of unwanted microorganisms of such food, feed and pharmaceutical products.

公开(公告)号：US20180249727A1

公开(公告)日：2018-09-06

申请号：US15755023

申请日：2016-08-30

Applicant: Chr. Hansen A/S

Inventor： Cecilie Lykke Marvig NIELSEN ,  Tina HORNBAEK ,  Pia RASMUSSEN ,  Lone POULSEN ,  Thomas ECKHARDT ,  Gunnar OEREGAARD ,  Elahe Ghanei MOGHADAM

IPC: A23C9/123 ,  A23K10/18 ,  A23L33/135

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum having the ability to inhibit the growth of the fungus Penicillium solitum deposited under the accession No.: DSM32093 or the growth of the fungus Penicillium brevicompactum deposited under the accession No.: DSM32094 by at least 50%. The inhibitory activity can be determined in an assay comprising: (1) preparing a fermented milk product by: (a) inoculating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, (b) fermenting until a p H of 4.6 is reached, and (c) solidifying the fermented milk by the addition of agar; (2) generating at least one spot of the P. solitum or the P. brevicompactum on the agar solidified fermented milk with a concentration of 500 spores/spot and incubating the 1 same for 7 days at 25° C.; (3) determining the percent inhibition by determining the largest diameter of the colony formed by growth of the P. solitum or P. brevicompactum and expressing the diameter as percent of the largest diameter formed under the same conditions but in the absence of the Lactobacillus fermentum strain. The invention further relates to compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

公开(公告)号：US20180235248A1

公开(公告)日：2018-08-23

申请号：US15755026

申请日：2016-08-30

Applicant: Chr. Hansen A/S

Inventor： Cecilie Lykke Marvig NIELSEN ,  Tina HORNBAEK ,  Pia RASMUSSEN ,  Lone POULSEN

IPC: A23C9/123 ,  C12R1/225 ,  A23K10/18

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage after fermentation in comparison to a milk product fermented with the same starter culture not containing the Lactobacillus fermentum. In a related embodiment the present invention provides a bacterium of the species Lactobacillus fermentum characterized in that a fermented milk product comprising the Lactobacillus fermentum maintains a pH above 4.0 when stored for at least 14 days at 25° C., wherein the fermented milk product is obtained by a method comprising incubating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, fermenting until a pH of 4.6 is reached, shaking the fermented product and cooling. The invention further relates to compositions comprising the bacteria, methods for producing fermented milk products using the bacteria and the products thus obtained.