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8 条记录 (耗时 0.048 秒)

    Rapid enrichment for Listeria
    6.
    发明申请
    Rapid enrichment for Listeria 审中-公开
    李斯特菌的快速富集

    公开(公告)号：US20060286625A1

    公开(公告)日：2006-12-21

    申请号：US11152923

    申请日：2005-06-15

    申请人： Meghan McIlroy ,  David Hayashi

    发明人： Meghan McIlroy ,  David Hayashi

    IPC分类号： C12Q1/04 ,  C12N1/20

    CPC分类号： C12Q1/045 ,  C12N1/20

    摘要： A non-selective and selective media and method are provided for the rapid enrichment of Listeria from samples. The method includes inoculating a sample that may contain Listeria into a non-selective or selective medium. Also, a sample that may contain Listeria may be provided by an environmental sponge or swab. More specifically, a small volume of the medium is added directly to an environmental sample for one-step enrichment in a short time period. This invention enables shorter enrichment time, as genetic detection methods become more rapid and sensitive.

    摘要翻译： 提供了非选择性和选择性的培养基和方法，用于从样品中快速富集李斯特菌。 该方法包括将可能含有李斯特菌的样品接种到非选择性或选择性培养基中。 此外，可能含有李斯特菌的样品可以由环境海绵或拭子提供。 更具体地说，将小体积的培养基直接添加到环境样品中，以在短时间内进行一步富集。 本发明能够缩短富集时间，因为遗传检测方法变得更加快速和敏感。

    Nucleic acids for detection of Listeria
    7.
    发明申请
    Nucleic acids for detection of Listeria 失效
    用于检测李斯特菌的核酸

    公开(公告)号：US20060286559A1

    公开(公告)日：2006-12-21

    申请号：US11153309

    申请日：2005-06-15

    申请人： David Hayashi

    发明人： David Hayashi

    IPC分类号： C12Q1/68 ,  C12P19/34

    CPC分类号： C12Q1/689 ,  C12Q2600/16

    摘要： Isolated nucleic acids and methods for detecting nucleic acid of Listeria in a test sample are provided. The isolated nucleic acids may be incorporated into polymerase chain reactions to provide for the rapid detection of Listeria in samples.

    摘要翻译： 提供了分离的核酸和用于检测测试样品中利斯特氏菌的核酸的方法。 分离的核酸可以并入聚合酶链反应中以提供样品中利斯特氏菌的快速检测。

    Methods for manufacture of fat-free cream cheese
    8.
    发明授权
    Methods for manufacture of fat-free cream cheese 有权
    生产无脂奶油干酪的方法

    公开(公告)号：US06689402B1

    公开(公告)日：2004-02-10

    申请号：US09285874

    申请日：1999-03-31

    申请人： K. Rajinder Nauth ,  David Hayashi

    发明人： K. Rajinder Nauth ,  David Hayashi

    IPC分类号： A23C912

    CPC分类号： A23C19/0285 ,  A23C19/0765 ,  A23C2220/206

    摘要： The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition having a high solids content and a low fat content is cultured with a ropy culture until the pH reaches a value of about 5.2 to about 4.9. The cultured mixture is blended with at least one bulking agent and at least one emulsifier to form a blend, which is heated to a temperature of about 60° C. to about 65° C. After adding a vegetable gum, the heating is continued until a temperature of about 80° C. to about 90° C. is reached. The heated mixture is blended and homogenized to form the fat-free cream cheese-like fermentation product. The present composition and process does not require the addition of relatively costly cottage cheese solids or curds as required by conventional cream cheese processes. The fat-free cream cheese-like fermentation product has comparable firmness, consistency, and flavor of a conventional higher-fat cream cheese.

    摘要翻译： 本发明提供了一种制备具有类似于含较高脂肪的奶油干酪类似的结构和感官特性的无脂肪奶油干酪样发酵产物的方法。 在该方法中，用ropy培养物培养具有高固体含量和低脂肪含量的脱脂乳组合物，直到pH达到约5.2至约4.9的值。 将培养的混合物与至少一种填充剂和至少一种乳化剂混合以形成共混物，将其加热至约60℃至约65℃的温度。加入植物胶后，继续加热直至 达到约80℃至约90℃的温度。 将加热的混合物混合并均化以形成无脂肪奶油干酪样发酵产物。 本发明的组合物和方法不需要根据常规奶油干酪方法的需要添加相对昂贵的酸奶干酪固体或凝乳。 不含脂肪的乳酪样发酵产品具有可比的坚固性，一致性和常规高脂奶油干酪的味道。