公开(公告)号：US20210337818A1

公开(公告)日：2021-11-04

申请号：US17259792

申请日：2019-07-15

Applicant: Chr. Hansen A/S

Inventor： Paula SZYMCZAK ,  Thomas JANZEN ,  Rute NEVES

IPC: A23C9/123 ,  C12N15/10 ,  C12N1/20 ,  A23C19/032

Abstract: The present invention relates to novel S. thermophillus strains that are not attacked by common phagesand novel Streptococcus strains with improved stability against phage attacks, methods to obtain Streptococcus strains with improved phage resistance, their use in the manufacture of fermented milk-based products, and novel milk based products containing the strain.

公开(公告)号：US11162059B2

公开(公告)日：2021-11-02

申请号：US16571374

申请日：2019-09-16

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: C12C11/00 ,  C12C12/04 ,  C12C12/00

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.

公开(公告)号：US11160294B2

公开(公告)日：2021-11-02

申请号：US14838024

申请日：2015-08-27

Applicant: Chr. Hansen A/S

Inventor： Ida Hindrichsen ,  Nina Milora ,  Christer Ohlsson

IPC: A23K30/18 ,  A23K10/18

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.

公开(公告)号：US20210329944A1

公开(公告)日：2021-10-28

申请号：US16471298

申请日：2019-01-18

Applicant: CHR. HANSEN A/S

Inventor： Dorthe SANDVANG ,  Ole Knudsmark SJOEHOLM ,  Line SKJOET-RASMUSSEN ,  Jette Mundus NIELSEN

IPC: A23K10/18 ,  A01N63/22 ,  A23K50/40 ,  C12N1/20

Abstract: The present invention provides a Bacillus subtilis strain deposited as DSM 32685 and mutant strains thereof which are susceptible to relevant antibiotics, have inhibitory activity against Staphylococcus, Streptococcus, E. coli and Salmonella enterica and have the ability to facilitate degradation of non-starch polysaccharides and thereby increase the amount of available oligosaccharides (sugar) in animal feed.
The invention further relates to a composition comprising at least one Bacillus subtilis strain of the invention and optionally further bacteria, and/or one or more types of yeast.
The composition may be a probiotic, Direct Fed Microbial (DFM), a premix, an animal feed additive, or an animal feed such as complete feed, e.g. a canine complete feed. The composition can be used in the prevention, reduction or control of a bacterial colonization or infection or for increasing digestibility of an animal feed, in particular a feed for a monogastric animal, such as feed for a companion animal, e.g. a domestic dog or cat.

公开(公告)号：US20210315239A1

公开(公告)日：2021-10-14

申请号：US17051844

申请日：2019-05-03

Applicant: Chr. Hansen A/S

Inventor： Tina Malling THORSEN ,  George Nabin BAROI ,  Robin TAPONEN ,  Jakob SOELTOFT-JENSEN ,  Birgitte YDE

IPC: A23L5/41 ,  A23L13/40 ,  C12N9/06 ,  C12N1/20

Abstract: The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation or optimization of nitrate reductase activity of frozen and/or dried lactic acid bacteria cultures or Micrococcaceae cultures (particularly cultures comprising one or more species of Staphylococcus having nitrate reductase activity).

公开(公告)号：US20210274800A1

公开(公告)日：2021-09-09

申请号：US16497072

申请日：2018-03-21

Applicant: Chr. Hansen A/S

Inventor： Sonja BLOCH ,  Gaelle Lettier BUCHHORN

IPC: A23C9/123 ,  A23C17/02

Abstract: The present invention relates to a composition for producing a fermented milk product comprising (i) at least one Streptococcus thermophilus (St) strain, wherein the St strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and (ii) at least one Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain, wherein the Lb strain is lactose-deficient and capable of metabolizing a non-lactose carbohydrate.

公开(公告)号：US20210259266A1

公开(公告)日：2021-08-26

申请号：US17253851

申请日：2019-06-20

Applicant: Chr. Hansen A/S

Inventor： Thomas JANZEN ,  Ditte Ellegaard CHRISTIANSEN ,  Veronique JACTAT ,  Kasper ROSENKVIST ,  Charlotte Elisabeth Grüner SCHÖLLER

IPC: A23C19/032 ,  A23C19/068 ,  C12N1/20

Abstract: A method for producing a cheese with reduced amount of galactose comprising inoculating milk with Streptococcus thermophilus Gal(+) bacteria and Lactobacillus Gal(+) Lac(−) bacteria.

公开(公告)号：US20210153535A1

公开(公告)日：2021-05-27

申请号：US17051653

申请日：2019-05-01

Applicant: Chr. Hansen A/S

Inventor： Brynjulf MORTENSEN ,  Anders DAMHOLT ,  Anja WELLEJUS ,  Vibeke WESTPHAL STENNICKE ,  Johan E. T. VAN HYCKLAMA VLIEG

IPC: A23L33/135 ,  A61K35/745 ,  A61K45/06 ,  A61P1/00

Abstract: The present invention relates to Bifidobacterium breve deposited as DSM 32356 and compositions comprising said strain. The composition may further comprise at least one other bacterial strain and/or at least one compound which may be an NSAID such as acetylsalicylic acid (aspirin). In a presently preferred embodiment the invention relates to Bifidobacterium breve deposited as DSM 32356 for use in the support of the defense against intestinal tissue damage such as intestinal mucosal breaks or lesions e.g. in connection with NSAID administration such as in connection with administration of acetylsalicylic acid (aspirin). The invention further provides a method of supporting the defense against intestinal tissue damage, the method comprising administering the Bifidobacterium breve strain deposited as DSM 32356 to a subject in need thereof, e.g. to a subject in need of NSAID treatment.

公开(公告)号：US10952448B2

公开(公告)日：2021-03-23

申请号：US15549978

申请日：2016-02-11

Applicant: Chr. Hansen A/S

Inventor： Michael Erkes ,  Tim Martin Seibert

IPC: A23B4/22 ,  A23L3/3463 ,  A23L3/3472 ,  A23L3/3571 ,  A23B4/20

Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.

公开(公告)号：US20210076696A1

公开(公告)日：2021-03-18

申请号：US16961301

申请日：2019-01-10

Applicant: Chr. Hansen A/S

Inventor： Sebastien ROUSTEL ,  Véronique JACTAT ,  Ulf MORTENSEN ,  Viviana Ester BRUNO ,  Michael Mitsuo SAITO

IPC: A23C19/068 ,  A23C19/032

Abstract: The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.