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    Fermented food products containing probiotics strains, and method for preparing same
    3.
    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

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

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

    IPC分类号： A23C9/12

    CPC分类号： A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

    摘要： 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.

    摘要翻译： 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
    4.
    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

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

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

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

    CPC分类号： A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

    摘要： 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.

    摘要翻译： 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。

    CULTURE METHOD FAVORISING THE PRODUCTION OF K2 VITAMIN BY LACTIC BACTERIA AND APPLICATIONS THEREOF IN THE PREPARATION OF FOOD PRODUCTS
    10.
    发明申请
    CULTURE METHOD FAVORISING THE PRODUCTION OF K2 VITAMIN BY LACTIC BACTERIA AND APPLICATIONS THEREOF IN THE PREPARATION OF FOOD PRODUCTS 失效
    文化方法利用生物细菌生产K2维生素及其制备食品中的应用

    公开(公告)号：US20100047385A1

    公开(公告)日：2010-02-25

    申请号：US12444027

    申请日：2007-10-04

    申请人： Peggy Garault ,  Gaëlle Quere ,  Guillaume Catonnet ,  Chantal Lamiche ,  Jean-Michel Faurie

    发明人： Peggy Garault ,  Gaëlle Quere ,  Guillaume Catonnet ,  Chantal Lamiche ,  Jean-Michel Faurie

    IPC分类号： A23L1/28 ,  C12P7/66 ,  A23L1/30 ,  A23C9/12

    CPC分类号： C12N1/20 ,  A23C9/123 ,  A23L33/15 ,  C12P7/66

    摘要： The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

    摘要翻译： 本发明涉及通过培养产生K2维生素的乳酸菌的至少一个茎获得的增加K2维生素的量的方法，其中所述茎的培养物在静息细胞条件下实现，使得K2维生素 由静息细胞培养产生的比例通过在标准发酵条件下通过培养所述茎获得的比例至少为1.2。 本发明还涉及根据上述方法由生产K2维生素的乳酸菌的培养获得的生物质。 本发明还涉及一种生产K2维生素的方法，其包括富含K2维生素的发酵产品和/或新鲜日记产品以及由此获得的食品的食品的制备方法。