公开(公告)号：US20180035687A1

公开(公告)日：2018-02-08

申请号：US15549355

申请日：2016-02-10

Applicant: Chr. Hansen A/S

Inventor： Sylvain BROCHERET ,  Marc FAIVELEY ,  Jean-Paul POIGNAND ,  Sebastien ROUSTEL

IPC: A23C19/032 ,  A23C19/068 ,  A23C19/05

CPC classification number: A23C19/032 ,  A23C19/05 ,  A23C19/068

Abstract: The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camembert type cheese.

公开(公告)号：US09848615B2

公开(公告)日：2017-12-26

申请号：US14587953

申请日：2014-12-31

Applicant: CHR. HANSEN A/S

Inventor： Hans Bisgaard-Frantzen ,  Børge Windel Kringelum ,  Inge Knap

IPC: A23C9/123 ,  C12N1/00 ,  C12N1/04 ,  C12N1/20

CPC classification number: A23C9/123 ,  A23Y2220/03 ,  A23Y2240/21 ,  A23Y2240/25 ,  A23Y2240/41 ,  A23Y2260/25 ,  A23Y2260/35 ,  C12N1/00 ,  C12N1/04 ,  C12N1/20

Abstract: A storage stable frozen lactic acid bacteria (LAB) culture that comprises LAB that are that are able to utilize sucrose, has a weight of at least 50 g frozen material and a content of viable bacteria of at least 109 colony forming units (CFU) per g frozen material.

公开(公告)号：US09844573B2

公开(公告)日：2017-12-19

申请号：US14391564

申请日：2013-04-11

Applicant: Chr. Hansen A/S

Inventor： Beatrice Nielsen ,  Mette Dines Cantor ,  Birgitte Stuer-Lauridsen ,  Patrick Derkx ,  Eric Johansen

IPC: A23K1/00 ,  A61K35/742 ,  C12R1/07 ,  C12R1/125 ,  C12N1/20 ,  C12N15/01 ,  A23K10/18

CPC classification number: A61K35/742 ,  A23K10/18 ,  C12N1/20 ,  C12N15/01 ,  C12R1/07 ,  C12R1/125

Abstract: A Bacillus strain characterized by (i): sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline and chloramphenicol; (ii) antimicrobial activity against E. coli and Clostridium perfringens; and (iii) a sporulation percentage of at least 80 when measured after 2 days of incubation. The invention further relates to a method for selecting such strains. Many of the identified strains according to the invention are of the species Bacillus amyloliquefaciens. Some of the Bacillus amyloliquefaciens were further identified as Bacillus amyloliquefaciens subsp. amyloliquefaciens whereas others were identified as amyloliquefaciens subsp. plantarum. A Bacillus strain of the invention may be used as a feed additive to animal feed where it has a probiotic effect.

公开(公告)号：US20170226451A1

公开(公告)日：2017-08-10

申请号：US15413246

申请日：2017-01-23

Applicant: Chr. Hansen A/S

Inventor： SOFIE SAERENS ,  Jan Hendrik Swiegers

IPC: C12C12/04 ,  C12C12/00

CPC classification number: C12C12/04 ,  C12C12/006

Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

公开(公告)号：US20170202230A1

公开(公告)日：2017-07-20

申请号：US15324865

申请日：2015-07-10

Applicant: Chr. Hansen A/S

Inventor： MARTIN LUND ,  Enikoe Fodor HANSEN ,  Jonas JACOBSEN ,  Johannes Maarten VAN DEN BRINK

IPC: A23C9/12 ,  A23L33/10 ,  A23K20/189 ,  C12N9/64 ,  C12N9/08

CPC classification number: A23C9/1209 ,  A23C19/032 ,  A23C19/0326 ,  A23K20/189 ,  A23L33/10 ,  C12N9/0065 ,  C12N9/6478 ,  C12N9/6481 ,  C12N9/6483 ,  C12N9/96 ,  C12Y111/01007 ,  C12Y304/23001 ,  C12Y304/23002 ,  C12Y304/23004 ,  C12Y304/23023

Abstract: A liquid or dried granulated milk clotting aspartic protease enzyme composition comprising added polypeptides/proteins. The polypeptides/proteins may be animal-derived (e.g. whey, lactalbumin, transferrin, casein, ovalbumin, gelatin, blood), vegetable-derived (soy, pea, corn, potato, hemp, rice, wheat, peanut, sun flower, rape seed) or algae proteins (e.g. spirulina). Addition of protein in several instances increases activity of the enzyme and simultaneously improves physical stability.

公开(公告)号：US09580675B2

公开(公告)日：2017-02-28

申请号：US14773239

申请日：2014-03-07

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: C12C12/04 ,  C12C12/00

CPC classification number: C12C12/04 ,  C12C12/006

Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

Abstract translation: 意外地发现，通过使用毕赤酵母酵母菌株可以生产具有非常接近至少4％（vol / vol）醇的啤酒的风味特征的低醇或无酒精饮料。 特别地，毕赤酵母酵母菌株仅使用麦芽汁中的葡萄糖，并且具有将该底物转化为高浓度的特异性风味化合物的能力，其通常由酵母菌（Saccharomyces ssp）产生。 用于酿造啤酒的酵母菌株。 以这种方式，根据麦芽汁中的葡萄糖水平，毕赤酵母酵母菌株可用于产生低醇或无酒精饮料。 在发酵麦芽汁中由毕赤酵母生产的主要风味化合物是乙酸异戊酯，异戊醇，丁酸乙酯，己酸乙酯和辛酸乙酯。

公开(公告)号：US20170020935A1

公开(公告)日：2017-01-26

申请号：US15288870

申请日：2016-10-07

Applicant: CHR. HANSEN A/S

Inventor： Bryan E. Garner ,  Douglas R. Ware

IPC: A61K35/747 ,  A23K10/18 ,  A23K50/10 ,  A61K35/741 ,  A61K9/00

CPC classification number: A61K35/747 ,  A23K10/18 ,  A23K20/00 ,  A23K50/10 ,  A23Y2220/07 ,  A23Y2320/25 ,  A61K9/0053 ,  A61K35/741 ,  A61K35/742 ,  A61K35/744 ,  A61K35/745 ,  A61K2035/115 ,  Y10S435/822 ,  Y10S435/854 ,  A61K2300/00

Abstract: The invention includes methods and compositions for treating an animal to inhibit the incidence and growth of E. coli O157:H7 and other pathogenic bacteria. The treatment method comprises administering a therapeutically effective amount of Lactobacillus animalis or one or a combination of a number of other probiotic bacteria to an animal. An alternative treatment method comprises administering a therapeutically effective amount of a lactic acid producing bacterium such as Lactobacillus animalis in combination with a lactate utilizing bacterium such as Propionibacterium freudenreichii.

Abstract translation: 本发明包括用于治疗动物以抑制大肠杆菌O157：H7和其他致病菌的发生和生长的方法和组合物。 治疗方法包括向动物施用治疗有效量的动物乳杆菌或许多其它益生菌的一种或组合。 一种替代治疗方法包括使用细菌如弗氏藤丙酸杆菌，将治疗有效量的乳酸产生细菌如动物乳杆菌与乳酸组合施用。

公开(公告)号：US20170009198A1

公开(公告)日：2017-01-12

申请号：US15272016

申请日：2016-09-21

Applicant: CHR. HANSEN A/S

Inventor： Annette KIBENICH ,  Kim Ib SOERENSEN ,  Eric JOHANSEN

IPC: C12N1/20 ,  C12R1/46 ,  A23C9/123 ,  C12R1/225

CPC classification number: C12N1/20 ,  A23C9/1238 ,  A23Y2220/15 ,  A23Y2220/29 ,  A23Y2240/75 ,  C12N15/01 ,  C12N15/746 ,  C12R1/225 ,  C12R1/46

Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics.

Abstract translation: 本发明涉及对抗生素D-环丝氨酸和/或功能相当的抗生素具有抗性的乳酸菌突变体，并且在保持母体菌株的其它生长特性的同时，在牛奶中生长时，其质地增加。 此外，本发明涉及包含这种突变体的组合物，以及用对D-环丝氨酸和/或功能等同的抗生素具有抗性的乳酸菌发酵的乳制品。

公开(公告)号：US20160340639A1

公开(公告)日：2016-11-24

申请号：US15164062

申请日：2016-05-25

Applicant: CHR. HANSEN A/S

Inventor： HENRIK MØLLGAARD ,  HENRIK RØMER ,  ASGER GEPPEL

IPC: C12N1/20 ,  C12N1/26 ,  C12N1/32

CPC classification number: C12N1/20 ,  C12N1/26 ,  C12N1/32

Abstract: This invention relates to an improved process for culturing bacteria of the family Streptococcaceae (such as of the genus lactococcus), a medium for culturing the bacteria, and the obtained bacteria cells.

Abstract translation: 本发明涉及培养家族链球菌（例如乳球菌属）的细菌的改良方法，用于培养细菌的培养基和获得的细菌细胞。

公开(公告)号：US20160286830A1

公开(公告)日：2016-10-06

申请号：US15035408

申请日：2014-11-10

Applicant: CHR. HANSEN A/S

Inventor： Vindeloev JANNIK TORBEN

IPC: A23C19/068 ,  C12N1/20 ,  A23C19/032

CPC classification number: A23C19/0682 ,  A23C19/0323 ,  C12N1/20 ,  C12R1/46

Abstract: The present invention relates to a method for preparing a camembert type cheese using a well-defined starter culture.

Abstract translation: 本发明涉及一种使用明确的起始培养物制备卡姆伯尔式干酪的方法。