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.

公开(公告)号：US20220304357A1

公开(公告)日：2022-09-29

申请号：US17642491

申请日：2020-09-11

Applicant: Chr. Hansen A/S

Inventor： Christian GILLELADEN ,  Victoria PREBNER ,  Kim Ib SOERENSEN

IPC: A23L33/135 ,  A23C9/127 ,  A23C3/02 ,  C12N1/20

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 20 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 strains of the genus Oenococcus, and mutants thereof.

公开(公告)号：US20170135360A1

公开(公告)日：2017-05-18

申请号：US15317682

申请日：2015-06-18

Applicant: Chr. Hansen A/S

Inventor： Christel GARRIGUES ,  Christian GILLELADEN ,  Mirjana CURIC-BAWDEN ,  Thomas JANZEN ,  Mimi BIRKELUND ,  Gäelle Lettier BUCHHORN ,  Kim lb SOERENSEN ,  Nanna CHRISTENSEN ,  Claus SVANE ,  Soeren RIIS ,  Martin Bastian PEDERSEN ,  Jean-Marie ODINOT ,  Luciana JIMENEZ ,  Pascal LANCIAUX ,  Duncan HAMM ,  Choon Ming SIEW

IPC: A23C9/123

Abstract: The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.

公开(公告)号：US20210348147A1

公开(公告)日：2021-11-11

申请号：US17285288

申请日：2019-10-17

Applicant: Chr. Hansen A/S

Inventor： Hans RAJ ,  Johannes Maarten VAN DEN BRINK ,  Christian GILLELADEN

IPC: C12N9/38 ,  A23C9/12 ,  A23C3/02

Abstract: The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.

公开(公告)号：US20190142022A1

公开(公告)日：2019-05-16

申请号：US16309892

申请日：2017-06-07

Applicant: CHR. HANSEN A/S

Inventor： Soeren Ng RIIS ,  Vojisalv VOJINOVIC ,  Christian GILLELADEN

IPC: A23C9/12 ,  A23C9/127

Abstract: Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.