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1.发明申请PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS 审中-公开微生物生物技术用于全面降解葡萄糖的方法公开(公告)号：US20160205974A1
公开(公告)日：2016-07-21
申请号：US15073450
申请日：2016-03-17
申请人： Giuliani S.p.A.
发明人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： C12N9/62 , A21D8/042 , A21D13/066 , A23L7/104 , A23L7/198 , A23L29/06 , A23V2002/00 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/225 , C12R1/25 , C12Y304/00 , C12Y304/11 , C12Y304/11005
摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
摘要翻译： 本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。
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2.发明申请公开(公告)号：US20150216185A1
公开(公告)日：2015-08-06
申请号：US14622587
申请日：2015-02-13
申请人： GIULIANI S.p.A.
发明人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
CPC分类号： A21D8/04 , A21D8/045 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40 , A23Y2220/05 , A23Y2220/13 , A23Y2220/17 , A23Y2220/25 , A23Y2220/29 , A23Y2220/35 , A23Y2220/37 , A23Y2220/39 , A23Y2220/63 , A23Y2220/65 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25
摘要： The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
摘要翻译： 本发明涉及用于无麸质焙烤产品的酵母的乳酸菌混合物。 特别地，本发明涉及基于选择的乳酸菌的“天然酵母”作为酵母剂用于生产无麸质面包的用途，其具有改进的感官和营养特性，其设计用于腹腔食物喂养。
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公开(公告)号：US20150223506A1
公开(公告)日：2015-08-13
申请号：US14424392
申请日：2013-08-27
申请人： GIULIANI S.p.A.
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： A21D13/40 , A21D6/00 , A21D8/00 , A21D8/042 , A21D8/045 , A21D8/047 , A21D10/002 , A21D13/00 , A21D13/04 , A21D13/062 , A21D13/066 , A23L33/30 , A23Y2220/67 , A23Y2220/81 , C12N1/20
摘要： The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
摘要翻译： 本发明涉及从含有谷物面粉的谷蛋白开始制备面粉面积减少的方法。 特别地，本发明涉及乳酸菌和真菌酶在小麦粉中部分降解麸质的用途，以便获得具有20,000-80,000ppm残余麸质浓度的面粉面团。 通过本发明方法获得的面粉面团可用于制备具有降低的面筋含量的食品。
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公开(公告)号：US10240139B2
公开(公告)日：2019-03-26
申请号：US15073450
申请日：2016-03-17
申请人： GIULIANI S.p.A.
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
IPC分类号： A21D8/04 , A23L7/10 , C12N1/20 , C12R1/25 , A23L29/00 , A23L7/104 , C12R1/225 , A21D13/066 , C12N9/62
摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
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5.发明授权公开(公告)号：US09560854B2
公开(公告)日：2017-02-07
申请号：US14622587
申请日：2015-02-13
申请人： GIULIANI S.p.A.
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
IPC分类号： C12N1/20 , A21D8/04 , A21D13/04 , A21D13/06 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25 , A21D10/00
CPC分类号： A21D8/04 , A21D8/045 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40 , A23Y2220/05 , A23Y2220/13 , A23Y2220/17 , A23Y2220/25 , A23Y2220/29 , A23Y2220/35 , A23Y2220/37 , A23Y2220/39 , A23Y2220/63 , A23Y2220/65 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25
摘要： The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
摘要翻译： 本发明涉及用于无麸质焙烤产品的酵母的乳酸菌混合物。 特别地，本发明涉及基于选择的乳酸菌的“天然酵母”作为酵母剂用于生产无麸质面包的用途，其具有改进的感官和营养特性，其设计用于腹腔食物喂养。
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6.发明申请PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 审中-公开制备包含生物素的生物质的方法及其在医学领域中的应用公开(公告)号：US20140348807A1
公开(公告)日：2014-11-27
申请号：US14276909
申请日：2014-05-13
申请人： GIULIANI S.p.A.
发明人： Giammaria GIULIANI , Anna Benedusi , Marco Gobbetti , Raffaella Di Cagno , Maria De Angelis , Maria Calasso
CPC分类号： A61K38/164 , A61K35/74 , C07K14/335 , C12N1/20 , C12P39/00 , C12R1/225 , C12R1/25
摘要： The present invention concerns methods for administering to a subject plantaricins A, N or K and/or a biomass having at least one plantaricin selected from plantaricins A. K or N or mixtures thereof and Lactobacillus plantarum DSM 23213 and Lactobacillus rossiae DSM 23214 lactic acid bacteria and/or the biomass as an active principle in association with one or more pharmaceutically acceptable excipients and/or adjuvants
摘要翻译： 本发明涉及用于给予本发明的植物杀螨菌素A，N或K的生物质和/或具有至少一种植物杀螨素的生物质，其选自植物杀螨素A.K或N或其混合物，以及植物乳杆菌DSM 23213和罗氏假单胞菌DSM 23214乳酸菌 和/或生物质作为与一种或多种药学上可接受的赋形剂和/或佐剂相结合的活性成分
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