IMPROVED STORAGE STABILITY OF MICRO-ORGANISMS
    1.
    发明申请
    IMPROVED STORAGE STABILITY OF MICRO-ORGANISMS 审中-公开
    改善微量有机物的储存稳定性

    公开(公告)号:WO2009072867A1

    公开(公告)日:2009-06-11

    申请号:PCT/NL2007/050510

    申请日:2007-10-25

    Abstract: The invention relates to methods for improving the storage stability of viable micro-organisms and to compositions comprising viable micro-organisms having improved stability. In particular, it concerns compositions with food grade micro-organisms, such as baker's yeast or probiotic bacteria, having an improved long-term storage stability. Provided is a micro-organism preparation comprising viable micro-organisms in a water-in-oil emulsion, wherein said micro-organism is localized primarily at the water/oil interphase and /or in the water phase of said W/O emulsion and/or wherein said micro-organism is essentially absent from the oil phase. Also provided is a method for increasing the storage stability of a (food grade) micro-organism.

    Abstract translation: 本发明涉及用于改善活的微生物的储存稳定性的方法和包含具有改善的稳定性的活的微生物的组合物。 特别地,它涉及具有改善的长期储存稳定性的食品级微生物如面包酵母或益生菌的组合物。 本发明提供了一种包含在油包水乳液中的活微生物的微生物制剂,其中所述微生物主要定位在所述W / O乳液的水/油相间和/或水相中和/ 或其中所述微生物基本上不存在于油相中。 还提供了用于提高(食品级)微生物的储存稳定性的方法。

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