公开(公告)号：US20240228944A9

公开(公告)日：2024-07-11

申请号：US18254658

申请日：2021-11-29

Applicant: Chr. Hansen A/S

Inventor： Zuzana Mladenovska ,  Surender Kumar Dhayal ,  Kim Nielsen

IPC: C12N1/04 ,  C12N1/20

CPC classification number: C12N1/04 ,  C12N1/20

Abstract: The present invention relates to the field of frozen or dry compositions for prokaryotes, in particular fermentative bacteria such as lactic acid bacteria, a method for preparing frozen or dry prokaryotic compositions and compositions which may be prepared by said method. The cells in a cell concentrate are activated by allowing them to ferment a carbohydrate, before freezing and/or drying to provide a product. The hydrophobicity of the cell surface increases during activation, and this has been found to increase the storage stability of the product.

公开(公告)号：US20240368533A1

公开(公告)日：2024-11-07

申请号：US18687536

申请日：2022-08-30

Applicant: Chr. Hansen A/S

Inventor： Zuzana Mladenovska ,  Birgitte Yde ,  Hans Bisgaard-Frantzen

IPC: C12N1/20 ,  C12N1/04

Abstract: The present invention relates to the provision of methods of preparing a bacterial culture and bacterial cultures obtained thereby. The present invention also relates to the provision of methods for reducing viability loss and/or activity loss during freezing and/or drying of a bacterial culture and for increasing storage stability of a frozen and/or dried bacterial culture.

公开(公告)号：US20240132832A1

公开(公告)日：2024-04-25

申请号：US18254658

申请日：2021-11-29

Applicant: Chr. Hansen A/S

Inventor： Zuzana Mladenovska ,  Surender Kumar Dhayal ,  Kim Nielsen

IPC: C12N1/04 ,  C12N1/20

CPC classification number: C12N1/04 ,  C12N1/20

Abstract: The present invention relates to the field of frozen or dry compositions for prokaryotes, in particular fermentative bacteria such as lactic acid bacteria, a method for preparing frozen or dry prokaryotic compositions and compositions which may be prepared by said method. The cells in a cell concentrate are activated by allowing them to ferment a carbohydrate, before freezing and/or drying to provide a product. The hydrophobicity of the cell surface increases during activation, and this has been found to increase the storage stability of the product.