公开(公告)号：US20210195907A1

公开(公告)日：2021-07-01

申请号：US17269581

申请日：2019-08-20

申请人： Chr. Hansen A/S

发明人： Mette Dines CANTOR ,  Karin BJERRE ,  Elahe Ghanei MOGHADAM ,  Helle Skov GULDAGER ,  Patrick DERKX ,  Patricia Dominguez CUEVAS

IPC分类号： A23C9/127 ,  A23C13/16 ,  C12R1/125 ,  C12N1/20

摘要： The invention relates to a method for producing a fermented dairy product, comprising: (a) providing a milk substrate, (b) fermenting said milk substrate with a lactic acid bacterium starter culture, wherein step (b) is conducted in the presence of at least one Bacillus strain selected from the group consisting of a sporulation-negative Bacillus subtilis subsp. natto strain, a sporulation-negative Bacillus coagulans strain, wherein a sporulation-negative strain is a strain, which forms no spores when subjected to the following method: i) inoculating 1% of a culture of the strain to be tested, grown over night in Veal Infusion Broth (VIB) at 37° C., 180 rpm, into 50 ml of a standard sporulation inducing medium contained in a 500 ml baffled shake flask, ii) allowing the inoculated medium to grow overnight at 37° C. while subjecting it to shaking at 0rpm, and iii) testing for spores the next day.

公开(公告)号：US20220346384A1

公开(公告)日：2022-11-03

申请号：US17638152

申请日：2020-08-28

申请人： Chr. Hansen A/S

发明人： Patricia Dominguez Cuevas ,  Raquel Azevedo ,  Karin BJERRE ,  Iuliana Nita ,  Rute Neves ,  Lars Moelbak

IPC分类号： A01N63/22 ,  C07K14/32

摘要： The present invention relates to new strains of Bacillus paralicheniformis with improved growth rates and plant growth promoting properties and new strains of Bacillus paralicheniformis with improved growth rates when compared to their parental strains from where they are derived.

公开(公告)号：US20180199582A1

公开(公告)日：2018-07-19

申请号：US15741730

申请日：2016-06-30

申请人： Chr. Hansen A/S

发明人： Karin BJERRE ,  Mette Dines CANTOR ,  Thomas JANZEN ,  Patrick DERKX

IPC分类号： A23C9/127

CPC分类号： A23C9/127 ,  A23C13/16 ,  A23C17/02 ,  A23C19/032 ,  A23Y2220/15 ,  A23Y2220/29 ,  A23Y2240/41 ,  A23Y2240/75

摘要： A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.