Lactic Bacteria and Their Use in the Prevention of Diarrhea
    9.
    发明申请
    Lactic Bacteria and Their Use in the Prevention of Diarrhea 审中-公开
    乳酸菌及其在预防腹泻中的应用

    公开(公告)号:US20120107289A1

    公开(公告)日:2012-05-03

    申请号:US13109287

    申请日:2011-05-17

    IPC分类号: A61K35/74 A61P1/12

    摘要: The present invention concerns a lactic composition useful for the prevention or treatment of diarrhea such as antibiotic associated diarrhea or “tourista.” The composition according to the invention contains at least a bacterial strain selected from the group consisting of Lactobacillus acidophilus, Lactobacillus acidophilus I-1492, Lactobacillus casei and a mixture of thereof.

    摘要翻译: 本发明涉及可用于预防或治疗腹泻如抗生素相关性腹泻或“旅游者”的乳酸组合物。根据本发明的组合物至少含有选自嗜酸乳杆菌,嗜酸乳杆菌I- 1492,干酪乳杆菌(Lactobacillus casei)及其混合物。

    Stabilization of fresh mozzarella cheese using fermented whey
    10.
    发明授权
    Stabilization of fresh mozzarella cheese using fermented whey 有权
    使用发酵乳清稳定新鲜的干酪干酪

    公开(公告)号:US07858137B2

    公开(公告)日:2010-12-28

    申请号:US11958684

    申请日:2007-12-18

    IPC分类号: A23C19/00

    摘要: The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

    摘要翻译: 本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法,可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30%的量加入时,所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性,并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。