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    Fermented food products containing probiotic strains
    1.
    发明授权
    Fermented food products containing probiotic strains 有权
    含有益生菌菌株的发酵食品

    公开(公告)号：US09474300B2

    公开(公告)日：2016-10-25

    申请号：US13416381

    申请日：2012-03-09

    Applicant: Luc Terragno ,  Francois Debru ,  Phillippe Tessier ,  Stephane Herve ,  Jean-Michel Faurie

    Inventor： Luc Terragno ,  Francois Debru ,  Phillippe Tessier ,  Stephane Herve ,  Jean-Michel Faurie

    IPC: A23C9/12 ,  A23L1/30 ,  A23C9/123 ,  A23C9/13 ,  A23C11/10

    CPC classification number: A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

    Abstract translation: 总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l的至少一种含硫氨基酸在 特别是约5至约20mg / l的游离形式，用于实施用于制备由含有双歧杆菌的发酵物发酵的发酵食品的方法，该食品具有可接受的感官特性，含有大于约5×10 7，特别是更多 超过约108个双歧杆菌每克食品发酵至少30天的保质期，特别是至少35天的保质期，并且不超过0.5％的酵母提取物或酵母自分泌物。

    FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME
    3.
    发明申请
    FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME 审中-公开
    含有生物菌株的发酵食品及其制备方法

    公开(公告)号：US20120171162A1

    公开(公告)日：2012-07-05

    申请号：US13416381

    申请日：2012-03-09

    Applicant: Luc TERRAGNO ,  Francois DEBRU ,  Phillippe TESSIER ,  Stéphane HERVE ,  Jean-Michel FAURIE

    Inventor： Luc TERRAGNO ,  Francois DEBRU ,  Phillippe TESSIER ,  Stéphane HERVE ,  Jean-Michel FAURIE

    IPC: A61K35/74 ,  A61P1/14

    CPC classification number: A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

    Abstract translation: 总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l的至少一种含硫氨基酸在 特别是约5至约20mg / l的游离形式，用于实施用于制备由含有双歧杆菌的发酵物发酵的发酵食品的方法，该食品具有可接受的感官特性，含有大于约5×10 7，特别是更多 超过约108个双歧杆菌每克食品发酵至少30天的保质期，特别是至少35天的保质期，并且不超过0.5％的酵母提取物或酵母自分泌物。

    Fermented food products containing probiotics strains, and method for preparing same
    7.
    发明授权
    Fermented food products containing probiotics strains, and method for preparing same 有权
    含有益生菌菌株的发酵食品及其制备方法

    公开(公告)号：US08158172B2

    公开(公告)日：2012-04-17

    申请号：US12013685

    申请日：2008-01-14

    Applicant: Luc Terragno ,  François Debru ,  Philippe Tessier ,  Stéphane Herve ,  Jean-Michel Faurie

    Inventor： Luc Terragno ,  François Debru ,  Philippe Tessier ,  Stéphane Herve ,  Jean-Michel Faurie

    IPC: A23C9/12

    CPC classification number: A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

    Abstract translation: 总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l的至少一种含硫氨基酸在 特别是约5至约20mg / l的游离形式，用于实施用于制备由含有双歧杆菌的发酵物发酵的发酵食品的方法，该食品具有可接受的感官特性，含有大于约5×10 7，特别是更多 超过约108个双歧杆菌每克食品发酵至少30天的保质期，特别是至少35天的保质期，并且不超过0.5％的酵母提取物或酵母自分泌物。

    FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME
    8.
    发明申请
    FERMENTED FOOD PRODUCTS CONTAINING PROBIOTIC STRAINS, AND METHOD FOR PREPARING SAME 有权
    含有生物菌株的发酵食品及其制备方法

    公开(公告)号：US20080181986A1

    公开(公告)日：2008-07-31

    申请号：US12013685

    申请日：2008-01-14

    Applicant: Luc TERRAGNO ,  Francois DEBRU ,  Philippe TESSIER ,  Stephane HERVE ,  Jean-Michel FAURIE

    Inventor： Luc TERRAGNO ,  Francois DEBRU ,  Philippe TESSIER ,  Stephane HERVE ,  Jean-Michel FAURIE

    IPC: A23L3/3571 ,  A23L1/105 ,  A23B7/155 ,  A23B9/28 ,  A23C9/123

    CPC classification number: A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

    Abstract translation: 总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l的至少一种含硫氨基酸在 特别是约5至约20mg / l，以游离形式，用于实施用于制备由含有双歧杆菌的发酵物发酵的发酵食品的方法，该食品具有可接受的感官特性，含有大于约5×10 7 / SUP>，特别是每克食品中超过约10 8个双歧杆菌，保质期至少为30天，特别是至少35天的保质期，并且不超过 0.5％的酵母提取物或酵母自溶物。

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