Patents by Inventor Karin BJERRE

Karin BJERRE 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).

  • Fermented milk inoculated with both lactic acid bacteria (LAB) and
    Patent number: 11684073
    Abstract: A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.
    Type: Grant
    Filed: June 30, 2016
    Date of Patent: June 27, 2023
    Assignee: Chr. Hansen A/S
    Inventors: Karin Bjerre, Mette Dines Cantor, Thomas Janzen, Patrick Derkx
  • NOVEL TEMPERATURE-OPTMIZED BACILLI
    Publication number: 20220346384
    Abstract: The present invention relates to new strains of Bacillus paralicheniformis with improved growth rates and plant growth promoting properties and new strains of Bacillus paralicheniformis with improved growth rates when compared to their parental strains from where they are derived.
    Type: Application
    Filed: August 28, 2020
    Publication date: November 3, 2022
    Applicant: Chr. Hansen A/S
    Inventors: Patricia Dominguez Cuevas, Raquel Azevedo, Karin BJERRE, Iuliana Nita, Rute Neves, Lars Moelbak
  • PROCESS FOR PRODUCING AN IMPROVED FERMENTED MILK PRODUCT USING A SPORULATION NEGATIVE BACILLUS STRAIN
    Publication number: 20210195907
    Abstract: The invention relates to a method for producing a fermented dairy product, comprising: (a) providing a milk substrate, (b) fermenting said milk substrate with a lactic acid bacterium starter culture, wherein step (b) is conducted in the presence of at least one Bacillus strain selected from the group consisting of a sporulation-negative Bacillus subtilis subsp. natto strain, a sporulation-negative Bacillus coagulans strain, wherein a sporulation-negative strain is a strain, which forms no spores when subjected to the following method: i) inoculating 1% of a culture of the strain to be tested, grown over night in Veal Infusion Broth (VIB) at 37° C., 180 rpm, into 50 ml of a standard sporulation inducing medium contained in a 500 ml baffled shake flask, ii) allowing the inoculated medium to grow overnight at 37° C. while subjecting it to shaking at 0rpm, and iii) testing for spores the next day.
    Type: Application
    Filed: August 20, 2019
    Publication date: July 1, 2021
    Applicant: Chr. Hansen A/S
    Inventors: Mette Dines CANTOR, Karin BJERRE, Elahe Ghanei MOGHADAM, Helle Skov GULDAGER, Patrick DERKX, Patricia Dominguez CUEVAS
  • PROCESS FOR PRODUCING AN IMPROVED MESOPHILIC FERMENTED MILK PRODUCT
    Publication number: 20200383345
    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
  • FERMENTED MILK INOCULATED WITH BOTH LACTIC ACID BACTERIA (LAB) AND BACILLUS
    Publication number: 20180199582
    Abstract: A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.
    Type: Application
    Filed: June 30, 2016
    Publication date: July 19, 2018
    Applicant: Chr. Hansen A/S
    Inventors: Karin BJERRE, Mette Dines CANTOR, Thomas JANZEN, Patrick DERKX