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    Method for producing non-bovine chymosin and use hereof
    224.
    发明授权
    Method for producing non-bovine chymosin and use hereof 有权
    生产非牛凝乳酶的方法及其应用

    公开(公告)号：US09307775B2

    公开(公告)日：2016-04-12

    申请号：US14017029

    申请日：2013-09-03

    Applicant: CHR. HANSEN A/S ,  EIDGENOSSISCHE TECHNISCHE HOCHSCHULE ZURICH

    Inventor： Stefan Kappeler ,  Zakaria Farah ,  Johannes Maarten Van den Brink ,  Henrik Rahbek-Nielsen ,  Peter Budtz

    IPC: A23C19/04 ,  C12N9/64

    CPC classification number: A23C19/043 ,  C12N9/6483 ,  C12Y304/23004

    Abstract: A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in cheese manufacturing based on cow's milk and milk from any animal species which are used in cheese manufacturing including camel's milk.

    Abstract translation: 一种重组产生源自鹿类，水牛种，羚羊种，长颈鹿物种，羊种和山羊种的反刍动物物种的非牛前凝乳酶原，凝乳酶原或凝乳酶的方法; 骆驼科（Camelidae）种如骆驼属骆驼属（Camelus dromedarius）; 猪种; 或Equidae种。 重组酶用于奶酪制造中的牛奶凝固组合物，其基于来自用于奶酪制造的任何动物物种的牛奶和牛奶，包括骆驼乳。

    COMPOSITIONS AND METHODS FOR REDUCED CARBOHYDRATES AND INCREASED ERYTHRITOL IN BEVERAGES
    226.
    发明申请
    COMPOSITIONS AND METHODS FOR REDUCED CARBOHYDRATES AND INCREASED ERYTHRITOL IN BEVERAGES 审中-公开
    降低碳水化合物的成分和方法以及饮料中增加的胡萝卜素

    公开(公告)号：US20150320099A1

    公开(公告)日：2015-11-12

    申请号：US14436588

    申请日：2013-10-17

    Applicant: THE COCA-COLA COMPANY ,  CHR. HANSEN A/S

    Inventor： Jeroen HUGENHOLTZ ,  Thilo TRACHOTTA ,  Martijn BEKKER ,  Christel CARRIGUES

    IPC: A23L2/38 ,  A23L2/02 ,  A23L2/60

    CPC classification number: A23L2/02 ,  A23L2/382 ,  A23L2/60 ,  A23L33/20 ,  A23V2002/00 ,  A23Y2220/71

    Abstract: The present invention provides novel compositions and methods for naturally decreasing carbohydrates and calories, while increasing erythritol, in beverages. The method includes fermenting beverages, such as fruit juices with a microorganism capable of metabolizing sugars into sugar alcohol(s) such as erythritol, to produce a fermented beverage having reduced carbohydrates, and therefore reduced calories, and increased erythritol as compared to an unfermented equivalent beverage.

    Abstract translation: 本发明提供了在饮料中增加赤藓糖醇同时增加碳水化合物和卡路里的新型组合物和方法。 该方法包括将具有能够将糖代谢糖的微生物的果汁发酵成诸如赤藓糖醇的糖醇，以生产具有降低的碳水化合物的发酵饮料，因此与未发酵当量相比降低了热量，并且增加了赤藓糖醇 饮料。

    LACTOBACILLUS RHAMNOSUS AND BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS FOR USE IN PREVENTION OR TREATMENT OF UPPER RESPIRATORY TRACT INFECTIONS
    228.
    发明申请
    LACTOBACILLUS RHAMNOSUS AND BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS FOR USE IN PREVENTION OR TREATMENT OF UPPER RESPIRATORY TRACT INFECTIONS 有权
    LACTOBACILLUS RHAMNOSUS和BIFIDOBACTERIUM ANIMALIS SUBSP。 用于预防或治疗上呼吸道感染的LACTIS

    公开(公告)号：US20150118190A1

    公开(公告)日：2015-04-30

    申请号：US14371888

    申请日：2013-01-14

    Applicant: Chr. Hansen A/S

    Inventor： Tracey Jane Smith

    IPC: A61K35/745 ,  A61K35/747

    CPC classification number: A61K35/745 ,  A61K35/742 ,  A61K35/747 ,  A61K2300/00

    Abstract: The present invention relates to a composition comprising Lactobacillus rhamnosus, preferably strain ATCC53103, and Bifidobacterium animalis subsp. lactis, preferably strain DSM 15954, for use in reducing the duration and/or severity of upper respiratory tract infection (URI) in teenagers and adults. Further aspects of the invention relate to a composition comprising Lactobacillus rhamnosus and Bifidobacterium animalis subsp. lactis for use in increasing the Health-Related Quality of Life (HRQL) in teenagers and adults having upper respiratory tract infection (URI), for reducing at least one and preferably several such as two, three, four or all of the symptoms of sore throat, scratchy throat, cough, hoarseness, chest congestion and for reducing the median severity score in teenagers and adults having upper respiratory tract infection (URI).

    Abstract translation: 本发明涉及包含鼠李糖乳杆菌（Lactobacillus rhamnosus），优选菌株ATCC53103和动物双歧杆菌（Bifidobacterium animalis subsp。）的组合物。 乳酸菌，优选菌株DSM 15954，用于减少青少年和成人中上呼吸道感染（URI）的持续时间和/或严重程度。 本发明的其它方面涉及包含鼠李糖乳杆菌和动物双歧杆菌的组合物。 用于增加具有上呼吸道感染（URI）的青​​少年和成人中与健康相关的生活质量（HRQL），用于减少至少一种，优选几种，例如两种，三种，四种或全部的疼痛症状 喉咙痛，喉咙痛，咳嗽，声音嘶哑，胸部充血，以及降低青少年和上呼吸道感染（URI）成人患者的中位重度评分。

    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
    229.
    发明申请
    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 审中-公开
    用于制备具有增加的天然食物的发酵食品的乳酸菌

    公开(公告)号：US20150086675A1

    公开(公告)日：2015-03-26

    申请号：US14396249

    申请日：2013-04-25

    Applicant: Chr. Hansen A/S

    Inventor： Eric Johansen ,  Kim Ib Soerensen ,  Mirjana Curic-Bawden ,  Mette Pia Junge

    IPC: A23C9/123 ,  C12N15/10 ,  C12N15/74

    CPC classification number: A23C9/1238 ,  A23C19/0323 ,  A23Y2220/15 ,  A23Y2240/75 ,  C12N1/20 ,  C12N9/1205 ,  C12N15/1034 ,  C12N15/746

    Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

    Abstract translation: 今天的乳制品行业面临的问题是为发酵乳制品添加甜味剂提供了替代方案，以达到所需的甜味，而没有添加热量。 此外，建立将发酵乳制品中的乳糖还原至乳糖不耐受消费者可接受的水平的方法将是非常有利的。 上述问题已经通过提供突变型嗜热链球菌菌株和突变体德氏乳杆菌（Lactobacillus delbrueckii subsp。）来解决。 当牛奶被接种并用这种嗜热链球菌菌株和德氏乳杆菌（Lactobacillus delbrueckii subsp），保加利亚乳杆菌（Lactobacillus delbrueckii subsp）保加利亚酵母菌株发酵时，保加利亚乳杆菌菌株将葡萄糖排泄到牛奶中。 因此，本发明涉及嗜热链球菌和德氏乳酸杆菌亚种保加利亚乳杆菌菌株，其在发酵期间将葡萄糖分泌到乳底物，以及包含嗜热链球菌菌株和德氏乳杆菌保加利亚乳杆菌菌株的混合培养物，起始培养物包含 用培养物制造的菌株和乳制品。 本方法还涉及菌株用于降低发酵食品的乳糖含量和促进益生菌BB-12的生长。

    Bacteria thyA(−) mutants with increased vitamin K
    230.
    发明授权
    Bacteria thyA(−) mutants with increased vitamin K 有权
    具有增加的维生素K的细菌thyA（ - ）突变体

    公开(公告)号：US08871195B2

    公开(公告)日：2014-10-28

    申请号：US13781455

    申请日：2013-02-28

    Applicant: Chr. Hansen A/S

    Inventor： Martin Pedersen

    IPC: A01N63/00 ,  A23C9/12 ,  A23L1/30

    CPC classification number: A61K35/74 ,  A23C9/1322 ,  A23C19/00 ,  A61K35/742 ,  A61K35/744

    Abstract: Bacteria thyA(−) mutants with increased vitamin K and use of these thyA(−) mutants for making a composition/product for treatment and/or prevention of vitamin K deficiency in a mammal (e.g. a human).

    Abstract translation: 具有增加的维生素K的细菌thyA（ - ）突变体和使用这些thyA（ - ）突变体来制备用于治疗和/或预防哺乳动物（例如人）中维生素K缺乏症的组合物/产品。

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