公开(公告)号：US11134700B2

公开(公告)日：2021-10-05

申请号：US15654372

申请日：2017-07-19

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: A23G1/30 ,  A23G1/00 ,  A23G1/42 ,  C12N1/16 ,  A23G1/02 ,  C12R1/84

Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

公开(公告)号：US20160010042A1

公开(公告)日：2016-01-14

申请号：US14773239

申请日：2014-03-07

Applicant: CHR. HANSEN A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: C12C12/04 ,  C12C12/00

CPC classification number: C12C12/04 ,  C12C12/006

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.

Abstract translation: 意外地发现，通过使用毕赤酵母酵母菌株可以生产具有非常接近至少4％（vol / vol）醇的啤酒的风味特征的低醇或无酒精饮料。 特别地，毕赤酵母酵母菌株仅使用麦芽汁中的葡萄糖，并且具有将该底物转化为高浓度的特异性风味化合物的能力，其通常由酵母菌（Saccharomyces ssp）产生。 用于酿造啤酒的酵母菌株。 以这种方式，根据麦芽汁中的葡萄糖水平，毕赤酵母酵母菌株可用于产生低醇或无酒精饮料。 在发酵麦芽汁中由毕赤酵母生产的主要风味化合物是乙酸异戊酯，异戊醇，丁酸乙酯，己酸乙酯和辛酸乙酯。

公开(公告)号：US20170226451A1

公开(公告)日：2017-08-10

申请号：US15413246

申请日：2017-01-23

Applicant: Chr. Hansen A/S

Inventor： SOFIE SAERENS ,  Jan Hendrik Swiegers

IPC: C12C12/04 ,  C12C12/00

CPC classification number: C12C12/04 ,  C12C12/006

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.

公开(公告)号：US09580675B2

公开(公告)日：2017-02-28

申请号：US14773239

申请日：2014-03-07

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: C12C12/04 ,  C12C12/00

CPC classification number: C12C12/04 ,  C12C12/006

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.

Abstract translation: 意外地发现，通过使用毕赤酵母酵母菌株可以生产具有非常接近至少4％（vol / vol）醇的啤酒的风味特征的低醇或无酒精饮料。 特别地，毕赤酵母酵母菌株仅使用麦芽汁中的葡萄糖，并且具有将该底物转化为高浓度的特异性风味化合物的能力，其通常由酵母菌（Saccharomyces ssp）产生。 用于酿造啤酒的酵母菌株。 以这种方式，根据麦芽汁中的葡萄糖水平，毕赤酵母酵母菌株可用于产生低醇或无酒精饮料。 在发酵麦芽汁中由毕赤酵母生产的主要风味化合物是乙酸异戊酯，异戊醇，丁酸乙酯，己酸乙酯和辛酸乙酯。

公开(公告)号：US10647951B2

公开(公告)日：2020-05-12

申请号：US15112966

申请日：2015-01-21

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Nathalia Edwards ,  Kim Ib Soerensen ,  Mansour Badaki ,  Jan Hendrik Swiegers

IPC: C12G1/022 ,  C12R1/25 ,  C12N1/20

Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.

公开(公告)号：US10415007B2

公开(公告)日：2019-09-17

申请号：US15413246

申请日：2017-01-23

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.

公开(公告)号：US20170311620A1

公开(公告)日：2017-11-02

申请号：US15654372

申请日：2017-07-19

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: A23G1/30 ,  A23G1/42 ,  A23G1/02 ,  C12R1/84 ,  A23G1/00

CPC classification number: A23G1/30 ,  A23G1/002 ,  A23G1/02 ,  A23G1/42 ,  C12R1/84

Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

公开(公告)号：US20140271989A1

公开(公告)日：2014-09-18

申请号：US14355807

申请日：2012-11-05

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: A23G1/02 ,  A23G1/30

CPC classification number: A23G1/30 ,  A23G1/002 ,  A23G1/02 ,  A23G1/42 ,  C12R1/84

Abstract: Described are Pichia kluyveri yeast strains with advantageous properties useful in cacao fermentation processes, and related methods and products, including fermented cocoa beans having a ratio of isobutyl acetate/isobutanol higher than 1 and/or a ratio of isoamyl acetate/isoamyl alcohol higher than 0.005, and cocoa-based products prepared therefrom, as well as methods for the fermentation of cocoa beans comprising using at least one Pichia kluyveri yeast strain, fermented cocoa beans obtainable thereby, and cocoa-based products prepared therefrom and obtainable thereby.

Abstract translation: 描述了在可可发酵方法中有利的性质的毕赤酵母酵母菌株，以及相关方法和产品，包括具有高于1的乙酸异丁酯/异丁醇的比例和/或高于0.005的异戊醇的比例的发酵可可豆 以及由其制备的可可基产品，以及发酵可可豆的方法，其包括使用至少一种毕赤酵母酵母菌株，由此获得的发酵可可豆以及由此制备的可可基产物。

公开(公告)号：US11162059B2

公开(公告)日：2021-11-02

申请号：US16571374

申请日：2019-09-16

Applicant: Chr. Hansen A/S

Inventor： Sofie Saerens ,  Jan Hendrik Swiegers

IPC: C12C11/00 ,  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.

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.