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    System and a method for collecting batches of food
    201.
    发明授权
    System and a method for collecting batches of food 有权

    公开(公告)号：US10521742B2

    公开(公告)日：2019-12-31

    申请号：US16071669

    申请日：2017-01-17

    Applicant: SCANDINAVIAN MICRO BIODEVICES APS ,  CHR. HANSEN A/S

    Inventor： Ole Kring ,  Bent Overby ,  Martin Heller ,  Niels Kristian Bau-Madsen ,  Lars Mogensen

    IPC: G06F17/00 ,  G06Q10/06 ,  G06Q10/08 ,  G06Q10/04 ,  G06Q50/28

    Abstract: The invention comprises a system for collecting batches of food from food suppliers. The system comprises at least one movable collecting unit with an associated data receiver; a food parameter determining system for determining at least one batch parameter of a collected food batch; a database system for storing food supplier data comprising at least one food collecting address identification for each food supplier, food receiver data comprising at least one food delivering address identification for each of at least one food receiver station and reference data comprising threshold data for said at least one batch parameter or derived parameter correlated to said batch parameter. The system further comprises a server system coupled to said database system and being in data communication with said data receiver. The server system receives at least data from the database system and batch parameter data and calculates logistic plan(s) for the movable collecting unit(s).

    REDUCTION OF THE CONCENTRATION OF GRAM-NEGATIVE BACTERIA IN A FERMENTED FOOD PRODUCT BY THE COMBINATION OF RED WINE EXTRACT AND A CULTURE COMPRISING AT LEAST ONE BACTERIOCIN-PRODUCING LACTIC ACID BACTERIAL STRAIN
    203.
    发明申请
    REDUCTION OF THE CONCENTRATION OF GRAM-NEGATIVE BACTERIA IN A FERMENTED FOOD PRODUCT BY THE COMBINATION OF RED WINE EXTRACT AND A CULTURE COMPRISING AT LEAST ONE BACTERIOCIN-PRODUCING LACTIC ACID BACTERIAL STRAIN 审中-公开

    公开(公告)号：US20190029279A1

    公开(公告)日：2019-01-31

    申请号：US15549978

    申请日：2016-02-11

    Applicant: Chr. Hansen A/S

    Inventor： Michael ERKES ,  Tim Martin SEIBERT

    IPC: A23B4/22 ,  A23L3/3463

    Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.

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