METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS
    31.
    发明申请
    METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS 有权
    减少食物中病原体含量的方法

    公开(公告)号:US20150024086A1

    公开(公告)日:2015-01-22

    申请号:US14444285

    申请日:2014-07-28

    申请人: Chr. Hansen A/S

    IPC分类号: A23L3/3571 A23L1/314

    摘要: The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

    摘要翻译: 本发明涉及一种降低致病菌如李斯特氏菌属的浓度的方法。 在发酵食品中。 该方法包括以下步骤:(i)提供食物材料,(ii)将所述食物材料与起始培养物混合,(iii)将所述食物材料与至少一种辅酶培养物以产生细菌素的类球菌属物种形式混合, (iv)将步骤(iii)中提供的混合物进行发酵过程,所述发酵过程在对生产细菌素的类球菌属物种生长是次优的条件下进行,以提供有限的酸化并允许高 生产细菌素,得到发酵食品。 此外,本发明涉及产生细菌素的类球菌属物种作为辅助培养物以确保发酵食品的微生物安全性的用途。

    Live bacterium preparation containing lactic acid bacterium as active ingredient and food containing lactic acid bacterium
    32.
    发明授权
    Live bacterium preparation containing lactic acid bacterium as active ingredient and food containing lactic acid bacterium 有权
    含有乳酸菌作为活性成分的活细菌制剂和含有乳酸菌的食品

    公开(公告)号:US07674613B2

    公开(公告)日:2010-03-09

    申请号:US10508340

    申请日:2002-03-29

    申请人: Yasuhiro Koga

    发明人: Yasuhiro Koga

    摘要: Disclosed is a live bacterium preparation or food containing a lactic acid bacterium comprising a lactic acid bacterium, Lactobacillus salivarius, as an active ingredient. There is provided a live bacterium preparation and food containing a lactic acid bacterium that can prevent onset, recurrence and exacerbation of periodontal disease and/or dental caries caused by periodontopathic bacteria and cariogenic bacteria and can prevent generation of halitosis and maintain pH of saliva at a physiologically normal level by normalizing intraoral microflora.

    摘要翻译: 公开了活菌制剂或含有乳酸菌的食品,其中乳酸菌含有乳酸菌,唾液乳杆菌,作为活性成分。 提供了一种活细菌制剂和含有乳酸菌的食品,其能够预防由牙周病细菌和致龋细菌引起的牙周病和/或龋齿的发作,复发和恶化,并且可以防止口臭的产生并将唾液的pH保持在 通过正常化口腔内微生物群落的生理正常水平。

    Live bacterium preparation containing lactic acid bacterium as active ingredient and food containing lactic acid bacterium
    34.
    发明申请
    Live bacterium preparation containing lactic acid bacterium as active ingredient and food containing lactic acid bacterium 有权
    含有乳酸菌作为活性成分的活细菌制剂和含有乳酸菌的食品

    公开(公告)号:US20070071737A1

    公开(公告)日:2007-03-29

    申请号:US10508340

    申请日:2002-03-29

    申请人: Yasuhiro Koga

    发明人: Yasuhiro Koga

    IPC分类号: A61K35/74 C12N1/20

    摘要: Disclosed is a live bacterium preparation or food containing a lactic acid bacterium comprising a lactic acid bacterium, Lactobacillus salivarius, as an active ingredient. There is provided a live bacterium preparation and food containing a lactic acid bacterium that can prevent onset, recurrence and exacerbation of periodontal disease and/or dental caries caused by periodontopathic bacteria and cariogenic bacteria and can prevent generation of halitosis and maintain pH of saliva at a physiologically normal level by normalizing intraoral microflora.

    摘要翻译: 公开了活菌制剂或含有乳酸菌的食品,其中乳酸菌含有乳酸菌,唾液乳杆菌,作为活性成分。 提供了一种活细菌制剂和含有乳酸菌的食品,其能够预防由牙周病细菌和致龋细菌引起的牙周病和/或龋齿的发作,复发和恶化,并且可以防止口臭的产生并将唾液的pH保持在 通过正常化口腔内微生物群落的生理正常水平。

    Novel lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread
    38.
    发明申请
    Novel lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread 有权
    新型乳酸菌,含有该乳酸菌的发酵调味液,以及生产面包的方法

    公开(公告)号:US20030035860A1

    公开(公告)日:2003-02-20

    申请号:US10107798

    申请日:2002-03-28

    IPC分类号: A23L001/28

    摘要: Lactobacillus sanfranciscencis strains according to the present invention having a property for producing a non-organic acid antibacterial agent which exhibits at least mold-proofing activity. A fermented seasoning liquid of Lactobacillus according to the present invention may contain a Lactobacillus strain having a property for producing an antibacterial agent that inhibits the growth of mold. A method for producing bread according to the present invention may involve the use of a fermented seasoning liquid of a Lactobacillus strain having a property for producing an antibacterial agent which inhibits the growth of mold to make bread.

    摘要翻译: 本发明的具有产生至少具有防霉活性的非有机酸抗菌剂的性质的本发明的三乳杆菌菌株。 根据本发明的乳酸杆菌的发酵调味液可以含有具有抑制霉菌生长的抗菌剂的性质的乳杆菌菌株。 根据本发明的生产面包的方法可以包括使用具有抑制模具生长以制造面包的抗菌剂的性质的乳杆菌菌株的发酵调味液。

    Probiotic formulation
    39.
    发明授权
    Probiotic formulation 有权
    益生菌制剂

    公开(公告)号:US06468525B1

    公开(公告)日:2002-10-22

    申请号:US09371335

    申请日:1999-08-10

    IPC分类号: C12N120

    摘要: A probiotic formulation, useful as a food supplement and a material for reestablishing beneficial bacteria to the body's intestinal tract, comprises a mixture of beneficial probiotic microflora comprising lactobacillus acidophilus, bifidobacterium bifidum, lactobacillus salivarius, bifidobacterium infantis, and bifidobacterium longum, fructooligosaccharides, L-glutamine, and N-acetyl glucosamine.

    摘要翻译: 可用作食物补充剂和用于将有益细菌重建至身体肠道的材料的益生菌配方包括有益益生菌菌群的混合物,其包括嗜酸乳杆菌,双歧双歧杆菌,唾液乳杆菌,婴儿双歧杆菌和长双歧杆菌,低聚果糖, 谷氨酰胺和N-乙酰氨基葡萄糖。