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    FROZEN ENZYME PELLETS
    1.
    发明申请
    FROZEN ENZYME PELLETS 审中-公开

    公开(公告)号：US20200205431A1

    公开(公告)日：2020-07-02

    申请号：US16622163

    申请日：2018-06-11

    Applicant: DSM IP Assets B.V.

    Inventor： Claire Emile PRICE ,  Hugo STREEKSTRA ,  Fenna Johanna Catharina JOLINK ,  Pim VAN HEE ,  Dominik Bohdan GRABINSKI

    IPC: A23C9/123 ,  A23C9/12 ,  C12N9/24 ,  C12N9/64

    Abstract: The present invention relates to a frozen enzyme formulation comprising an enzyme. According to another aspect the present invention relates to a starter culture comprising a frozen enzyme formulation and frozen lactic acid bacteria pellets, wherein the frozen enzyme formulation pellets and the frozen lactic acid bacteria pellets are separate pellets or wherein the enzyme and the lactic acid bacteria are in the same pellets. According to yet another aspect the present invention relates to a method for the production of a frozen enzyme formulation. According to another aspect, the present invention relates to the use of the frozen enzyme formulation.

    A METHOD FOR DETERMINING AN ORDER IN WHICH A FOOD PRODUCT IS CULTURED
    5.
    发明公开
    A METHOD FOR DETERMINING AN ORDER IN WHICH A FOOD PRODUCT IS CULTURED 审中-公开

    公开(公告)号：US20230348950A1

    公开(公告)日：2023-11-02

    申请号：US17796487

    申请日：2021-01-28

    Applicant: DSM IP ASSETS B.V.

    Inventor： Pim VAN HEE

    IPC: C12P39/00 ,  A23C9/123 ,  A23C19/06 ,  C12Q1/70 ,  C12Q1/6851

    CPC classification number: C12P39/00 ,  A23C9/123 ,  A23C19/061 ,  C12Q1/701 ,  C12Q1/6851

    Abstract: A method, process, and computer program for determining an order in which a food product is successively cultured with a set of bacterial cultures in a process for producing a fermented food product, each bacterial culture of the set of bacterial cultures including at least one bacterial strain, wherein the set of bacterial cultures comprises a first subset of one or more bacterial cultures comprising one or more unknown bacterial strain, and a second subset of one or more bacterial cultures comprising one or more known bacterial strains, wherein each of the bacterial strains of the second subset is known; wherein the process is carried out with an initial order of the set of bacterial cultures; wherein during culturing with each bacterial culture of the first subset a process sample is collected, wherein a culture sample of a bacterial culture of the second subset is exposed to the collected process samples in order to determine bacteriophage sensitivities of the one or more bacterial cultures of the second subset to bacteriophages present in the collected process sample, wherein an adapted order of the set of bacterial cultures is determined based on the determined bacteriophage sensitivities such as to reduce common bacteriophage sensitivities in successive bacterial cultures.

    ROTATION SCHEME FOR BACTERIAL CULTURES IN FOOD PRODUCT FERMENTATION
    6.
    发明申请
    ROTATION SCHEME FOR BACTERIAL CULTURES IN FOOD PRODUCT FERMENTATION 有权

    公开(公告)号：US20230048427A1

    公开(公告)日：2023-02-16

    申请号：US17794346

    申请日：2021-01-28

    Applicant: DSM IP ASSETS B.V.

    Inventor： Pim VAN HEE

    IPC: C12N1/20 ,  A23L3/3463 ,  A23L33/135 ,  C12Q1/70

    Abstract: A method, system and computer program for selecting consecutive bacterial cultures for culturing a food product in a process for producing a fermented food product, the method comprising the steps of: culturing the food product with a first bacterial culture comprising at least one bacterial strain; isolating a sample during culturing with the first bacterial culture; determining at least one value indicative for a number of bacteriophages in the sample, e.g. using PCR, plaque assay, or pH; selecting a second bacterial culture for culturing the food product when the value is larger than a predetermined threshold, wherein the second bacterial culture comprises at least one bacterial strain, wherein the second bacterial culture differs from the first bacterial culture, wherein the sensitivities of the first and second bacterial culture for the bacteriophages in the sample are known and wherein the second bacterial culture is selected such as to reduce common bacteriophage sensitivities between the first and the second bacterial culture, and culturing the food product with the second bacterial culture.

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