Patents by Inventor Cecilie Lykke Marvig NIELSEN
Cecilie Lykke Marvig NIELSEN has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11723378Abstract: 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.Type: GrantFiled: November 22, 2021Date of Patent: August 15, 2023Assignee: Chr. Hansen A/SInventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
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Publication number: 20230232851Abstract: The present invention is in the field of dairy technology. It relates to methods of inhibiting Listeria in dairy products, characterized in that the fermentation is carried out using Lactobacillus rhamnosus DSM 32092 or a mutant thereof. The invention also provides use of Lactobacillus rhamnosus DSM 32092 to inhibit Listeria and dairy products comprising Lactobacillus rhamnosus DSM 32092 such as cheeses.Type: ApplicationFiled: April 16, 2021Publication date: July 27, 2023Applicant: Chr. Hansen A/SInventors: Mikkel Gulmann Madsen, Helle Skov Guldager, Louise Essendrup Steffensen, Shannon Neuens, Anja Kristiansen, Cecilie Lykke Marvig Nielsen, Dana Wolle
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Publication number: 20230189831Abstract: The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized the bacterium Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom is used. Lactobacillus rhamnosus bacteria DSM 33515 has low post-acidification in fermented milk products and can provide antimicrobial effects. The invention also provides Lactobacillus rhamnosus DSM 33515 or mutants obtainable therefrom as well as related compositions.Type: ApplicationFiled: May 20, 2021Publication date: June 22, 2023Applicant: Chr. Hansen A/SInventors: Cecilie Lykke Marvig Nielsen, Susanne Bidstrup, Vera Kuzina Poulsen, Solvej Siedler, Kim Ib Soerensen
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Publication number: 20220386639Abstract: The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food product, characterized in that the composition comprises up to 600 ppm of manganese.Type: ApplicationFiled: October 21, 2020Publication date: December 8, 2022Applicant: Chr. Hansen A/SInventors: Anisha GOEL, Cecilie Lykke Marvig NIELSEN, Helle Skov GULDAGER, Silja Kej DIEMER, Karen Lise Vestergaard ANDERSEN
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Publication number: 20220151252Abstract: 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.Type: ApplicationFiled: November 22, 2021Publication date: May 19, 2022Applicant: Chr. Hansen A/SInventors: Stina Dissing Aunsbjerg NIELSEN, Helle Skov GULDAGER, Cecilie Lykke Marvig NIELSEN
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Patent number: 11178884Abstract: 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.Type: GrantFiled: October 24, 2018Date of Patent: November 23, 2021Assignee: CHR. HANSEN A/SInventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
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Patent number: 11096396Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.Type: GrantFiled: September 11, 2018Date of Patent: August 24, 2021Assignee: CHR. HANSEN A/SInventors: Cecilie Lykke Marvig Nielsen, Tina Hornbaek, Pia Rasmussen, Lone Poulsen, Thomas Eckhardt, Gunnar Oeregaard, Elahe Ghanei Moghadam
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Publication number: 20200345023Abstract: 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.Type: ApplicationFiled: October 24, 2018Publication date: November 5, 2020Applicant: Chr. Hansen A/SInventors: Stina Dissing Aunsbjerg NIELSEN, Helle Skov GULDAGER, Cecilie Lykke Marvig NIELSEN
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Publication number: 20190059406Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.Type: ApplicationFiled: September 11, 2018Publication date: February 28, 2019Applicant: Chr. Hansen A/SInventors: Cecilie Lykke Marvig NIELSEN, Tina Hornbaek, Pia Rasmussen, Lone Poulsen, Thomas Eckhardt, Gunnar Oeregaard, Elahe Ghanei Moghadam
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Publication number: 20180249727Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum having the ability to inhibit the growth of the fungus Penicillium solitum deposited under the accession No.: DSM32093 or the growth of the fungus Penicillium brevicompactum deposited under the accession No.: DSM32094 by at least 50%. The inhibitory activity can be determined in an assay comprising: (1) preparing a fermented milk product by: (a) inoculating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, (b) fermenting until a p H of 4.6 is reached, and (c) solidifying the fermented milk by the addition of agar; (2) generating at least one spot of the P. solitum or the P. brevicompactum on the agar solidified fermented milk with a concentration of 500 spores/spot and incubating the 1 same for 7 days at 25° C.; (3) determining the percent inhibition by determining the largest diameter of the colony formed by growth of the P. solitum or P.Type: ApplicationFiled: August 30, 2016Publication date: September 6, 2018Applicant: Chr. Hansen A/SInventors: Cecilie Lykke Marvig NIELSEN, Tina HORNBAEK, Pia RASMUSSEN, Lone POULSEN, Thomas ECKHARDT, Gunnar OEREGAARD, Elahe Ghanei MOGHADAM
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Publication number: 20180235249Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum wherein the bacterium has the ability to reduce the concentration of acetaldehyde produced by a starter culture during fermentation in a fermented milk product by at least 50%. The invention further relates to compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.Type: ApplicationFiled: August 30, 2016Publication date: August 23, 2018Applicant: Chr. Hansen A/SInventors: Cecilie Lykke Marvig NIELSEN, Tina HORNBAEK, Pia RASMUSSEN, Lone POULSEN
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Publication number: 20180235248Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage after fermentation in comparison to a milk product fermented with the same starter culture not containing the Lactobacillus fermentum. In a related embodiment the present invention provides a bacterium of the species Lactobacillus fermentum characterized in that a fermented milk product comprising the Lactobacillus fermentum maintains a pH above 4.0 when stored for at least 14 days at 25° C., wherein the fermented milk product is obtained by a method comprising incubating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, fermenting until a pH of 4.6 is reached, shaking the fermented product and cooling.Type: ApplicationFiled: August 30, 2016Publication date: August 23, 2018Applicant: Chr. Hansen A/SInventors: Cecilie Lykke Marvig NIELSEN, Tina HORNBAEK, Pia RASMUSSEN, Lone POULSEN