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    NEW LACTOBACILLUS CURVATUS STRAINS USEFUL FOR INHIBITION OF LISTERIA
    2.
    发明申请
    NEW LACTOBACILLUS CURVATUS STRAINS USEFUL FOR INHIBITION OF LISTERIA 有权

    公开(公告)号：US20210227834A1

    公开(公告)日：2021-07-29

    申请号：US16643350

    申请日：2018-08-29

    Applicant: CHR. HANSEN A/S

    Inventor： Per STROEMAN ,  Christian ELMSHAEUSER ,  Kim Ib SOERENSEN ,  Tim Martin SEIBERT ,  Rute NEVES

    IPC: A01N63/20 ,  C12N1/20 ,  A23B4/22 ,  A23L3/3571

    Abstract: The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 105 CFU/g.

    PRODUCTION OF A LOW-ALCOHOL FRUIT BEVERAGE
    4.
    发明申请
    PRODUCTION OF A LOW-ALCOHOL FRUIT BEVERAGE 审中-公开
    生产低酒精水果饮料

    公开(公告)号：US20160376537A1

    公开(公告)日：2016-12-29

    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 ,  C12N1/20 ,  C12R1/25

    CPC classification number: C12G1/0203 ,  C12G2200/05 ,  C12N1/20 ,  C12R1/25

    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.

    Abstract translation: 本发明涉及生产具有降低酒精含量的发酵水果饮料，例如酒和苹果酒。 具体地，本发明涉及一种生产具有降低的醇含量的饮料的方法，其包括使用反接种或共同接种同发酵或兼性异质发酵乳酸菌株和酵母菌株。

    LACTIC ACID BACTERIA FOR A HEAT-TREATED FOOD PRODUCT FOR STORAGE AT AMBIENT TEMPERATURE
    5.
    发明申请
    LACTIC ACID BACTERIA FOR A HEAT-TREATED FOOD PRODUCT FOR STORAGE AT AMBIENT TEMPERATURE 有权

    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.

    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
    6.
    发明申请
    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 审中-公开

    公开(公告)号：US20200093149A1

    公开(公告)日：2020-03-26

    申请号：US16655806

    申请日：2019-10-17

    Applicant: Chr. Hansen A/S

    Inventor： Eric JOHANSEN ,  Kim Ib SOERENSEN ,  Mirjana CURIC-BAWDEN ,  Mette Pia JUNGE

    IPC: A23C9/123 ,  C12N15/74 ,  C12N15/10 ,  C12N1/20 ,  A23C19/032 ,  C12N9/12

    Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

    TEXTURIZING LACTIC ACID BACTERIA STRAINS
    7.
    发明申请
    TEXTURIZING LACTIC ACID BACTERIA STRAINS 审中-公开
    纹理酸性细菌菌株

    公开(公告)号：US20170009198A1

    公开(公告)日：2017-01-12

    申请号：US15272016

    申请日：2016-09-21

    Applicant: CHR. HANSEN A/S

    Inventor： Annette KIBENICH ,  Kim Ib SOERENSEN ,  Eric JOHANSEN

    IPC: C12N1/20 ,  C12R1/46 ,  A23C9/123 ,  C12R1/225

    CPC classification number: C12N1/20 ,  A23C9/1238 ,  A23Y2220/15 ,  A23Y2220/29 ,  A23Y2240/75 ,  C12N15/01 ,  C12N15/746 ,  C12R1/225 ,  C12R1/46

    Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics.

    Abstract translation: 本发明涉及对抗生素D-环丝氨酸和/或功能相当的抗生素具有抗性的乳酸菌突变体，并且在保持母体菌株的其它生长特性的同时，在牛奶中生长时，其质地增加。 此外，本发明涉及包含这种突变体的组合物，以及用对D-环丝氨酸和/或功能等同的抗生素具有抗性的乳酸菌发酵的乳制品。

    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
    10.
    发明申请
    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 有权

    公开(公告)号：US20220061348A1

    公开(公告)日：2022-03-03

    申请号：US17389986

    申请日：2021-07-30

    Applicant: Chr. Hansen A/S

    Inventor： Eric JOHANSEN ,  Kim Ib SOERENSEN ,  Mirjana CURIC-BAWDEN ,  Mette Pia JUNGE

    IPC: A23C9/123 ,  C12N15/10 ,  C12N15/74 ,  C12N15/01 ,  C12N9/12 ,  C12N1/20 ,  A23C19/032

    Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

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