Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps: —solid concentrated ferments are transformed into liquid concentrated ferments, —the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.
Type:
Grant
Filed:
June 2, 2015
Date of Patent:
January 19, 2021
Assignee:
CHR. HANSEN A/S
Inventors:
Sylvain Brocheret, Marc Faiveley, Anne-Claire Bauquis
Abstract: The present invention relates to an improved method for preservation of e.g. microorganisms, especially lactic acid bacteria, said method includes spray freezing.
Type:
Grant
Filed:
November 30, 2015
Date of Patent:
December 15, 2020
Assignee:
CHR. HANSEN A/S
Inventors:
Michelle Madsen, Allan Jensen, Hans Bisgaard-Frantzen
Abstract: The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the presence of at least one Bacillus subtilis subsp. natto or Bacillus coagulans strain.
Type:
Application
Filed:
August 30, 2018
Publication date:
December 10, 2020
Applicant:
CHR. HANSEN A/S
Inventors:
Mette Dines CANTOR, Karin BJERRE, Helle Skov GULDAGER, Patrick DERKX
Abstract: Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.
Type:
Application
Filed:
August 24, 2018
Publication date:
December 3, 2020
Applicant:
Chr. Hansen A/S
Inventors:
Thomas JANZEN, Ditte Ellegaard CHRISTIANSEN
Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
Abstract: The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized in that at least one phospholipase is used to treat the milk base in the fermentation process. The invention also provides a fermented milk product produced therefrom and a kit containing a starter culture and a phospholipase.
Type:
Application
Filed:
January 15, 2019
Publication date:
November 5, 2020
Applicant:
Chr. Hansen A/S
Inventors:
Thierry DI TECCO, Wan Mei LOW, Sebastien ROUSTEL
Abstract: The present invention relates to a method for making cheese of the continental type or the cheddar type, especially reduced-fat or low-fat cheese.
Type:
Grant
Filed:
April 17, 2008
Date of Patent:
November 3, 2020
Assignee:
CHR. HANSEN A/S
Inventors:
Marie-Claude Bezenger, Ilka Eppert, Niels Kristian Soerensen, Erik Hoeier, Anne-Gaelle Le Tual, Mikkel Laust Broe, Fergal P. Rattray
Abstract: The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.
Type:
Grant
Filed:
June 18, 2015
Date of Patent:
October 27, 2020
Assignee:
CHR. HANSEN A/S
Inventors:
Christel Garrigues, Christian Gilleladen, Mirjana Curic-Bawden, Thomas Janzen, Mimi Birkelund, Gäelle Lettier Buchhorn, Kim Ib Soerensen, Nanna Christensen, Claus Svane, Soeren Riis, Martin Bastian Pedersen, Jean-Marie Odinot, Luciana Jimenez, Pascal Lanciaux, Duncan Hamm, Choon Ming Siew
Abstract: The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 109 to 1013 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition.
Abstract: The invention relates to the use of a Streptococcus thermophilus strain with a deficiency in glucose metabolism for improving growth of a Lactobacillus strain in a process for producing a fermented milk product.
Type:
Application
Filed:
March 24, 2017
Publication date:
October 1, 2020
Applicant:
Chr. Hansen A/S
Inventors:
Nanna CHRISTENSEN, Tina HOEGHOLM, Pia Frost JENSEN, Claus SVANE
Abstract: A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest.
Type:
Grant
Filed:
July 11, 2014
Date of Patent:
September 22, 2020
Assignee:
CHR. HANSEN A/S
Inventors:
Martin Lund, Jonas Jacobsen, Johannes Maarten Van Den Brink
Abstract: A process for the reduction of Maillard reaction (and thereby browning) in a food or feed product (preferably a dairy food product such as e.g. mozzarella cheese), wherein the process comprisescontacting the product with a cellobiose oxidase EC 1.1.99.18 enzyme.
Type:
Application
Filed:
December 3, 2018
Publication date:
September 17, 2020
Applicant:
Chr. Hansen A/S
Inventors:
Martin LUND, Camilla Lund NIKOLAJSEN, Johannes Maarten VAN DEN BRINK
Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.
Type:
Grant
Filed:
July 9, 2018
Date of Patent:
September 8, 2020
Assignee:
CHR. HANSEN A/S
Inventors:
Tina Hornbaek, Maike Lisberg, Silja Kej Diemer
Abstract: The present invention relates to a Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.
Type:
Application
Filed:
December 16, 2016
Publication date:
August 20, 2020
Applicant:
Chr. Hansen A/S
Inventors:
Gaelle Lettier BUCHHORN, Kim ib Soerensen, Mette Pia Junge
Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.
Type:
Grant
Filed:
April 23, 2013
Date of Patent:
July 21, 2020
Assignee:
CHR. HANSEN A/S
Inventors:
Eric Johansen, Kim Ib Soerensen, Annette Kibenich
Abstract: The present invention provides a Bacillus subtilis strain selected from the group consisting of a) the strain deposited as DSM32324, b) the strain deposited as DSM32325, and c) a mutant strain of (a) or (b) which has sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline, and chloramphenicol; and has inhibitory activity against E. coli and Clostridium perfringens. The invention further relates to Bacillus compositions comprising at least one Bacillus subtilis strain of the invention, preferably the Bacillus subtilis strain DSM32324 and/or the Bacillus subtilis strain DSM32325, as Direct Fed Microbial (DFM), premix, animal feed additive or animal feed.
Abstract: A Bacillus strain characterized by (i): sensitivity for ampicillin, vancomycin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline and chloramphenicol antimicrobial activity against E. coli and Clostridium perfringens; and (iii) a sporulation percentage of at least 80 when measured after 2 days of incubation. The invention further relates to a method for selecting such strains. Many of the identified strains according to the invention are of the species Bacillus amyloliquefaciens. Some of the Bacillus amyloliquefaciens were further identified as Bacillus amyloliquefaciens subsp. amyloliquefaciens whereas others were identified as amyloliquefaciens subsp. plantarum. A Bacillus strain of the invention may be used as a feed additive to animal feed where it has a probiotic effect.
Type:
Grant
Filed:
December 8, 2017
Date of Patent:
July 7, 2020
Assignee:
CHR. HANSEN A/S
Inventors:
Beatrice Nielsen, Mette Dines Cantor, Birgitte Stuer-Lauridsen, Patrick Derkx, Eric Johansen
Abstract: The present invention provides a hard capsule comprising an outer and one inner capsule, wherein the outer capsule comprises a hydrophobic liquid and the inner capsule which comprises a composition comprising uncoated microorganisms and optionally at least one desiccant. The composition may comprise a filtrate composed of viable fecal bacteria useful forfecal microbiota transplantation (FMT) or a mixture of one or more different types of microorganisms isolated from intestinal microbiome, such as bacteria, archaea, virus, or fungi such as yeast. The composition may comprise a desiccant, preferably a food approved component which is degradable in the gastrointestinal tract. The hydrophobic liquid, if present, is preferably at least one edible oil. Also provided are methods of treating or preventing a dysbiosis in a human subject, comprising administering to the human subject at least one capsule of the invention.