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    PHARMACEUTICAL COMPOSITION COMPRISING A PROBIOTIC AND PREBIOTIC TO PREVENT ACQUISITION OF OR TREAT DRUG RESISTANT INFECTIONS
    112.
    发明公开
    PHARMACEUTICAL COMPOSITION COMPRISING A PROBIOTIC AND PREBIOTIC TO PREVENT ACQUISITION OF OR TREAT DRUG RESISTANT INFECTIONS 审中-公开

    公开(公告)号：US20240197797A1

    公开(公告)日：2024-06-20

    申请号：US18469188

    申请日：2023-09-18

    Applicant: Chr. Hansen A/S

    Inventor： Pravas Ranjan Misra

    IPC: A61K35/747 ,  A61K31/702

    CPC classification number: A61K35/747 ,  A61K31/702

    Abstract: The present invention provides a pharmaceutical composition comprising a probiotic and a prebiotic for preventing acquisition of and/or alleviating symptoms associated with an infection caused by an Extended-spectrum beta-lactamases (ESBL) producing organism and other drug resistant pathogens. More particularly, the pharmaceutical composition comprises at least one Lactillobacillus specie(s) as a probiotic and at least one oligosaccharide as a prebiotic. The present invention further provides a method of preventing acquisition of and/or treating an infection caused by Extended-spectrum beta-lactamases (ESBL) producing bacteria and other drug resistant pathogens, comprising administering an effective amount of a pharmaceutical composition comprising a probiotic and a prebiotic to a subject in need thereof.

    Interactions between cultures, coagulants and technology to increase cheese yields
    116.
    发明授权
    Interactions between cultures, coagulants and technology to increase cheese yields 有权

    公开(公告)号：US11896022B2

    公开(公告)日：2024-02-13

    申请号：US16961301

    申请日：2019-01-10

    Applicant: Chr. Hansen A/S

    Inventor： Sebastien Roustel ,  Véronique Jactat ,  Ulf Mortensen ,  Viviana Ester Bruno ,  Michael Mitsuo Saito

    IPC: A23C19/068 ,  A23C19/032

    CPC classification number: A23C19/0684 ,  A23C19/0323

    Abstract: The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.

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