公开(公告)号：US10017729B2

公开(公告)日：2018-07-10

申请号：US15164062

申请日：2016-05-25

Applicant: CHR. HANSEN A/S

Inventor： Henrik Møllgaard ,  Henrik Rømer ,  Asger Geppel

IPC: C12N1/20 ,  C12N1/26 ,  C12N1/32

CPC classification number: C12N1/20 ,  C12N1/26 ,  C12N1/32

Abstract: This invention relates to an improved process for culturing bacteria of the family Streptococcaceae (such as of the genus lactococcus), a medium for culturing the bacteria, and the obtained bacteria cells.

公开(公告)号：US20230240310A1

公开(公告)日：2023-08-03

申请号：US18011978

申请日：2021-06-30

Applicant: Chr. Hansen A/S

Inventor： Patrizia Buldo ,  Raquel Fernandez ,  Kasui Tang ,  Kristian Fog Nielsen ,  Asger Geppel

IPC: A23C9/12 ,  A23C11/10 ,  A23L11/50 ,  A23L11/65 ,  A23L25/00

CPC classification number: A23C9/12 ,  A23C11/106 ,  A23L11/50 ,  A23L11/65 ,  A23L25/40 ,  A23Y2220/67 ,  A23Y2240/75 ,  A23Y2280/15

Abstract: The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures thereof. Fermentation of such products can be made using a starter culture composition comprising Pichia kluyveri strain(s) and lactic acid bacteria strain(s). The composition optionally comprises carbohydrate(s) which is sucrose, fructose and/or glucose.

公开(公告)号：US09410117B2

公开(公告)日：2016-08-09

申请号：US13917346

申请日：2013-06-13

Applicant: Chr. Hansen A/S

Inventor： Asger Geppel ,  Borge Windel Kringelum ,  Ken Flemming Hansen ,  Stig Lykke Iversen ,  Claus Maxel Henriksen

IPC: C12N1/20 ,  A23C9/123 ,  A23C19/032 ,  A23K1/00 ,  A23L1/03 ,  A23L3/3436 ,  A23L3/3571 ,  C12G1/022 ,  C12R1/225 ,  C12R1/46

CPC classification number: C12N1/20 ,  A23C9/123 ,  A23C19/0323 ,  A23K10/18 ,  A23L3/3436 ,  A23L3/3571 ,  A23L29/065 ,  C12G1/0203 ,  C12R1/225 ,  C12R1/46 ,  Y02E50/17

Abstract: Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and/or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.

Abstract translation: 提供含有卟啉化合物的文化改性的乳酸菌细胞及其在减少食品和饲料产品或原料中的氧含量的新方法中的用途，以及通过使用以下方法提高这些产品的保质期和/或质量的方法： 文化修饰细菌细胞。 这种经文化修饰的细胞可用于食品和饲料产品的制造以及由改性细胞产生的代谢产物的制造。