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    COMPOSITION COMPRISING BACILLUS
    291.
    发明申请
    COMPOSITION COMPRISING BACILLUS 审中-公开
    包含BACILLUS的组合物

    公开(公告)号：US20170049112A1

    公开(公告)日：2017-02-23

    申请号：US15346621

    申请日：2016-11-08

    Applicant: CHR. HANSEN A/S

    Inventor： Abilio ALESSANDRI ,  Inge KNAP ,  Luciana SEKITO DE FREITAS ZAMBELLI

    IPC: A01N63/00 ,  C12R1/10 ,  C12R1/125 ,  A01N25/14 ,  C12N1/20

    CPC classification number: A01N63/00 ,  A01N25/14 ,  C12N1/20 ,  C12R1/10 ,  C12R1/125 ,  A01N2300/00

    Abstract: The present invention refers to a composition comprising Bacillus subtilis (DSM 17231) and Bacillus licheniformis (DSM 17236) with nematicidal effect against phytonematodes on plants and/or its habitat, to its use and process for its preparation, use of Bacillus subtilis (DSM 17231) and Bacillus licheniformis (DSM 17236), processes for controlling, combating and conferring specific resistance to phytonematodes, and a kit.

    Abstract translation: 本发明涉及包含枯草芽孢杆菌（DSM 17231）和地衣芽孢杆菌（DSM 17236）的组合物，其对植物和/或其栖息地上的植物线虫具有杀线虫作用，其使用及其制备方法，使用枯草芽孢杆菌（DSM 17231 ）和地衣芽孢杆菌（DSM 17236），控制，防治和赋予对植物线虫病的特异性抗性的方法和试剂盒。

    COMPOSITIONS OF HETERO- AND HOMOFERMENTATIVE LACTIC ACID BACTERIAL SPECIES FOR DUAL PURPOSE SILAGE PRESERVATION
    295.
    发明申请
    COMPOSITIONS OF HETERO- AND HOMOFERMENTATIVE LACTIC ACID BACTERIAL SPECIES FOR DUAL PURPOSE SILAGE PRESERVATION 审中-公开
    用于双用途保护的异种和酸性乳酸菌物种的组合物

    公开(公告)号：US20160058034A1

    公开(公告)日：2016-03-03

    申请号：US14838024

    申请日：2015-08-27

    Applicant: Chr. Hansen A/S

    Inventor： Ida HINDRICHSEN ,  Nina Milora ,  Christer Ohlsson

    IPC: A23K1/00

    Abstract: The present invention relates to a silage inoculant consisting essentially of a) at least one obligatory heterofermentative lactic acid bacterial species or strain and b) at least one homofermentative bacterial species or strain which (i) does not reduce growth of a), and (ii) reduces pH fast without producing an excess amount of lactic acid. Further, the invention relates to a method for producing a fermented feed product, said method comprising inoculating a plant material with the silage inoculant according to the invention. It has surprisingly been found that the silage inoculant is effective even if the silage has only been incubated for a period of up to 2 or up to 4 days.

    Abstract translation: 本发明涉及一种基本上由a）至少一种必需的异构发酵乳酸菌种或菌株组成的青贮饲养剂，以及b）至少一种促发酵细菌种类或菌株，（i）不降低a）的生长，和（ii ）可以快速降低pH而不会产生过量的乳酸。 此外，本发明涉及一种生产发酵饲料产品的方法，所述方法包括用根据本发明的青贮饲养剂接种植物材料。 已经令人惊讶地发现，即使青贮饲料仅孵育达2天或最多4天，青贮饲养剂是有效的。

    PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS
    296.
    发明申请
    PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS 有权
    生产低价酒精或不含酒精的啤酒与PICHIA KLUYVERI YEAST STRAINS

    公开(公告)号：US20160010042A1

    公开(公告)日：2016-01-14

    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。

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