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    PROCESS FOR PRODUCING A FERMENTED MILK SOFT CHEEESE PRODUCT
    262.
    发明申请
    PROCESS FOR PRODUCING A FERMENTED MILK SOFT CHEEESE PRODUCT 有权

    公开(公告)号：US20210307346A1

    公开(公告)日：2021-10-07

    申请号：US17266392

    申请日：2019-08-06

    Applicant: Chr. Hansen A/S

    Inventor： Jean-Marie ODINOT ,  Emilien LANGEVIN ,  Luciana JIMENEZ ,  Kasui TANG ,  Vera Kuzina POULSEN ,  Elahe Ghanei MOGHADAM ,  Gunnar OEREGAARD

    IPC: A23C9/123 ,  A23C9/142 ,  A23C9/133 ,  A23C9/137 ,  A23C19/076

    Abstract: The present invention relates to a process for producing a fermented milk soft cheese product comprising the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture comprising at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.

    AQUEOUS TOPICAL COMPOSITIONS COMPRISING VIABLE PROBIOTIC BACTERIA
    264.
    发明申请
    AQUEOUS TOPICAL COMPOSITIONS COMPRISING VIABLE PROBIOTIC BACTERIA 有权

    公开(公告)号：US20210275613A1

    公开(公告)日：2021-09-09

    申请号：US17257422

    申请日：2019-07-03

    Applicant: Chr. Hansen A/S

    Inventor： Mogens DOLMER ,  Mette INGEMANN ,  Mette WINNING

    IPC: A61K35/747 ,  A61K9/00 ,  A61K35/745 ,  A61K9/06 ,  B65D81/26

    Abstract: The present invention relates to aqueous topical compositions comprising at least 1·106 CFU/g probiotic bacteria that remain viable in said composition for at least 14 days at 25° C./60% RH or 30° C./75% RH or 5° C. The present invention also relates to methods for preparing such aqueous topical compositions, and a device suitable for long-term storage of viable bacteria of at least one probiotic bacterial strain and a water miscible solvent. In addition, the present invention relates to the use of said delivery device for providing probiotic bacteria that remain viable in said aqueous topical composition. Once the user needs the aqueous topical composition of the invention, the compartments in the device are mixed and a stable ready-to-use aqueous topical composition of the invention is provided with at least 1·106 CFU/g viable bacteria of at least one probiotic bacterial strain for up to 14 days at 25° C./60% RH or 30° C./75% RH or 5° C.

    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
    265.
    发明授权
    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness 有权

    公开(公告)号：US11076609B2

    公开(公告)日：2021-08-03

    申请号：US16655806

    申请日：2019-10-17

    Applicant: Chr. Hansen A/S

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

    IPC: C12N15/01 ,  C12N9/12 ,  A23C9/123 ,  A23C19/032 ,  C12N1/20 ,  C12N15/10 ,  C12N15/74

    Abstract: Described are mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose into milk when the milk is inoculated and fermented with such strains. Methods for obtaining such strains without genetic modification are described, including methods for obtaining such Streptococcus thermophilus strains by selecting and isolating from a pool of Streptococcus thermophilus strains derived from a galactose-fermenting Streptococcus thermophilus mother strain a pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose, and selecting and isolating from the pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose a Streptococcus thermophilus strain which exhibits a growth rate in M17 medium+2% galactose higher than its growth rate in M17 medium+2% glucose. The strains are useful for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
    266.
    发明授权
    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness 有权

    公开(公告)号：US11044920B2

    公开(公告)日：2021-06-29

    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 ,  C12N9/12 ,  A23C19/032 ,  C12N1/20 ,  C12N15/01 ,  C12N15/10 ,  C12N15/74

    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®.

    INHIBITION OF FUNGAL GROWTH BY MANGANESE DEPLETION
    267.
    发明申请
    INHIBITION OF FUNGAL GROWTH BY MANGANESE DEPLETION 有权

    公开(公告)号：US20210169086A1

    公开(公告)日：2021-06-10

    申请号：US17047900

    申请日：2019-04-17

    Applicant: Chr. Hansen A/S

    Inventor： Solvej SIEDLER ,  Martin Holm RAU ,  Stina Dissing Aunsbjerg NIELSEN

    IPC: A01N63/20 ,  A23C9/123 ,  A23C9/13 ,  A23C9/146 ,  B01D15/36

    Abstract: The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold by reducing the manganese concentration in a product which is preferably a food product. The invention also provides manganese scavengers and uses thereof to inhibit or delay fungal growth. The manganese scavenger may be a bacterial cell, specifically a lactic acid bacterial cell, more specifically Lactobacillus rhamnosus alone or in combination with Lactobacillus paracasei.

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