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    PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS
    76.
    发明申请
    PRODUCTION OF LOW-ALCOHOL OR ALCOHOL-FREE BEER WITH PICHIA KLUYVERI YEAST STRAINS 审中-公开

    公开(公告)号：US20200080034A1

    公开(公告)日：2020-03-12

    申请号：US16571374

    申请日：2019-09-16

    Applicant: Chr. Hansen A/S

    Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

    IPC: 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.

    GLYCERIN-AND PROTEIN-BASED FOAM CANDY PRODUCTS WITH PROBIOTIC BACTERIA
    77.
    发明申请
    GLYCERIN-AND PROTEIN-BASED FOAM CANDY PRODUCTS WITH PROBIOTIC BACTERIA 审中-公开

    公开(公告)号：US20200077674A1

    公开(公告)日：2020-03-12

    申请号：US16469557

    申请日：2017-12-14

    Applicant: CHR. HANSEN A/S

    Inventor： Mogen DOLMER

    IPC: A23G3/36 ,  A23G3/42 ,  A23G3/44 ,  A23G3/52

    Abstract: The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria.

    Enhancement of beer flavor by a combination of Pichia yeast and different hop varieties
    78.
    发明授权
    Enhancement of beer flavor by a combination of Pichia yeast and different hop varieties 有权

    公开(公告)号：US10544385B2

    公开(公告)日：2020-01-28

    申请号：US15348576

    申请日：2016-11-10

    Applicant: Chr. Hansen A/S

    Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

    IPC: C12C11/00 ,  C12C12/00 ,  C12C7/20 ,  C12C7/28 ,  C12C12/04

    Abstract: It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

    Method for reducing the content of pathogenic organisms present in food materials
    79.
    发明授权
    Method for reducing the content of pathogenic organisms present in food materials 有权

    公开(公告)号：US10362796B2

    公开(公告)日：2019-07-30

    申请号：US15359197

    申请日：2016-11-22

    Applicant: Chr. Hansen A/S

    Inventor： Marie Louise Heller Stahnke

    IPC: A23L13/40 ,  A23L3/3571 ,  C12N1/20 ,  C12R1/01

    Abstract: 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 con-ducted 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.

    LACTIC ACID BACTERIA FOR A HEAT-TREATED FOOD PRODUCT FOR STORAGE AT AMBIENT TEMPERATURE
    80.
    发明申请
    LACTIC ACID BACTERIA FOR A HEAT-TREATED FOOD PRODUCT FOR STORAGE AT AMBIENT TEMPERATURE 审中-公开

    公开(公告)号：US20190183160A1

    公开(公告)日：2019-06-20

    申请号：US16300451

    申请日：2017-05-11

    Applicant: CHR. HANSEN A/S

    Inventor： Christian GILLELADEN ,  Jeorgos TRIHAAS ,  Thomas JANZEN ,  Mettle OEHRSTROEM RUNGE

    IPC: A23L33/135 ,  A23C9/123

    CPC classification number: A23L33/135 ,  A23C9/12 ,  A23C9/1234 ,  A23C9/1238 ,  A23Y2220/63 ,  A23Y2220/73

    Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting of Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus delbrueckii subsp. bulgaricus, and mutants and variants thereof.

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