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    LACTOBACILLUS RHAMNOSUS AND BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS FOR USE IN PREVENTION OR TREATMENT OF UPPER RESPIRATORY TRACT INFECTIONS
    34.
    发明申请
    LACTOBACILLUS RHAMNOSUS AND BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS FOR USE IN PREVENTION OR TREATMENT OF UPPER RESPIRATORY TRACT INFECTIONS 审中-公开

    公开(公告)号：US20170258856A1

    公开(公告)日：2017-09-14

    申请号：US15472754

    申请日：2017-03-29

    Applicant: Chr. Hansen A/S

    Inventor： TRACEY JANE SMITH

    IPC: A61K35/745 ,  A61K35/747 ,  A61K35/742

    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).

    PRODUCTION OF CIDER WITH PICHIA KLUYVERI YEAST
    35.
    发明申请
    PRODUCTION OF CIDER WITH PICHIA KLUYVERI YEAST 审中-公开
    用PICHIA KLUYVERI YEAST生产食品

    公开(公告)号：US20160348047A1

    公开(公告)日：2016-12-01

    申请号：US15115162

    申请日：2015-02-04

    Applicant: CHR. HANSEN A/S

    Inventor： Sofie SAERENS ,  Jan Hendrik SWIEGERS

    IPC: C12G3/02 ,  C12P7/62 ,  A23L19/00

    CPC classification number: C12G3/02 ,  A23L19/00 ,  A23V2002/00 ,  C12P7/62

    Abstract: The present invention relates to the field of production of a beverage, especially cider, by fermentation of apple juice and/or pear juice. Specifically, the invention relates to a method of preparing a beverage with enhanced levels of desirable fermentation-derived flavor compounds comprising a step of fermentation of apple juice and/or pear juice with at least one Pichia kluyveri yeast strain, a beverage obtainable by the method and a cider comprising a high concentration of the flavor compound, hexyl acetate.

    Abstract translation: 本发明涉及通过发酵苹果汁和/或梨汁的饮料，特别是苹果酒的生产领域。 具体而言，本发明涉及一种制备具有增加水平的所需发酵衍生风味化合物的饮料的方法，其包括用至少一种毕赤酵母酵母菌株发酵苹果汁和/或梨汁的步骤，可通过该方法获得的饮料 和包含高浓度的风味化合物乙酸己酯的苹果酒。

    NOVEL COMPOSITIONS
    38.
    发明申请
    NOVEL COMPOSITIONS 审中-公开
    新组合

    公开(公告)号：US20160235105A1

    公开(公告)日：2016-08-18

    申请号：US15092473

    申请日：2016-04-06

    Applicant: BIRGITTE YDE ,  Jakob Blenker SVENDSEN

    Inventor： BIRGITTE YDE ,  Jakob Blenker SVENDSEN

    IPC: A23L1/48 ,  C12N1/20 ,  C12N1/04

    Abstract: The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition.

    Abstract translation: 本发明涉及一种用于乳酸菌的干组合物，特别涉及包含109至1013cfu / g乳酸菌细胞组合物的干组合物，其中组合物的特征还在于其还含有以下量的保护剂 （组合物中相对于1g乳酸菌细胞，所有量的保护剂）：6至9g海藻糖，0.1至1g菊粉和0.5至3g水解酪蛋白，以及 它不包含藻酸的盐。 该组合物具有改善的感兴趣的细胞的储存稳定性。 在具有和不具有藻酸盐的组合物之间进行了比较实验，并且已经发现在稳定性方面，在具有或不具有藻酸盐的组合物中基本上没有差异。 此外，本发明涉及一种制备干乳酸菌组合物的方法。

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