Patents by Inventor Kim Ib Soerensen
Kim Ib Soerensen 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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Publication number: 20240130384Abstract: The present invention relates to a composition comprising one or more novel Streptococcus thermophilus strain(s), and the use of said composition for producing a fermented product such as a dairy product with e.g. an increased sweetness. The invention also relates to novel Streptococcus thermophilus strain(s) as such.Type: ApplicationFiled: February 23, 2022Publication date: April 25, 2024Applicant: Chr. Hansen A/SInventors: Jesper BROEND, Sonja BLOCH, Kim Ib SOERENSEN
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Publication number: 20230416673Abstract: The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.Type: ApplicationFiled: November 16, 2021Publication date: December 28, 2023Applicant: Chr. Hansen A/SInventors: Kim Ib Soerensen, Mette Pia Junge, Jesper Broend, Victoria Prebner
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Publication number: 20230329264Abstract: The present invention relates to a high temperature resistant Lactobacillus delbrueckii subsp. lactis DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>50° C.).Type: ApplicationFiled: February 27, 2023Publication date: October 19, 2023Applicant: Chr. Hansen A/SInventors: Gaelle Lettier Buchhorn, Dina Vanell, Kim Ib Soerensen, Gunnar Oeregaard, Annette Kibenich, Per Stroeman
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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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Patent number: 11540527Abstract: 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: GrantFiled: December 16, 2016Date of Patent: January 3, 2023Assignee: CHR. HANSEN A/SInventors: Gaelle Lettier Buchhorn, Kim Ib Soerensen, Mette Pia Junge
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Patent number: 11484040Abstract: 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: GrantFiled: June 3, 2019Date of Patent: November 1, 2022Assignee: Chr. Hansen A/SInventors: Eric Johansen, Kim Ib Soerensen, Annette Kibenich
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Publication number: 20220304357Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains: (i) wherein the strain is capable of retaining viability at the end of 20 days at a temperature of 25 #C; and (ii) wherein the pH at most decreases 0.8 units during the storage period; and (iii) wherein the strain is selected from the group consisting of strains of the genus Oenococcus, and mutants thereof.Type: ApplicationFiled: September 11, 2020Publication date: September 29, 2022Applicant: Chr. Hansen A/SInventors: Christian GILLELADEN, Victoria PREBNER, Kim Ib SOERENSEN
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Publication number: 20220304323Abstract: The present invention relates to new improved methods for expressing native lactases in their native hosts. Methods for homologous as well as heterologous expression of lactase in lactic acid bacteria with altered expression dynamics are comprised by present invention.Type: ApplicationFiled: August 27, 2020Publication date: September 29, 2022Applicant: Chr. Hansen A/SInventors: Hans RAJ, Charlotte Elisabeth Grüner SCHÖLLER, Kim Ib SOERENSEN, Johannes Maarten VAN DEN BRINK, Ahmad ZEIDAN, Martin Holm RAU, Paula GASPAR, George Nabin BAROI
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Patent number: 11453856Abstract: The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 105 CFU/g.Type: GrantFiled: August 29, 2018Date of Patent: September 27, 2022Assignee: CHR. HANSEN A/SInventors: Per Stroeman, Christian Elmshaeuser, Kim Ib Soerensen, Tim Martin Seibert, Rute Neves
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Patent number: 11272716Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.Type: GrantFiled: August 24, 2017Date of Patent: March 15, 2022Assignee: CHR. HANSEN A/SInventors: Patrick Derkx, Thomas Janzen, Kim Ib Soerensen
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Publication number: 20220061348Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains.Type: ApplicationFiled: July 30, 2021Publication date: March 3, 2022Applicant: Chr. Hansen A/SInventors: Eric JOHANSEN, Kim Ib SOERENSEN, Mirjana CURIC-BAWDEN, Mette Pia JUNGE
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Patent number: 11076609Abstract: Described are mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose into milk when the milk is inoculated and fermented with such strains. Methods for obtaining such strains without genetic modification are described, including methods for obtaining such Streptococcus thermophilus strains by selecting and isolating from a pool of Streptococcus thermophilus strains derived from a galactose-fermenting Streptococcus thermophilus mother strain a pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose, and selecting and isolating from the pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose a Streptococcus thermophilus strain which exhibits a growth rate in M17 medium+2% galactose higher than its growth rate in M17 medium+2% glucose. The strains are useful for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.Type: GrantFiled: October 17, 2019Date of Patent: August 3, 2021Assignee: CHR. HANSEN A/SInventors: Eric Johansen, Kim Ib Soerensen, Mirjana Curic-Bawden, Mette Pia Junge
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Publication number: 20210227834Abstract: The Lactobacillus curvatus strain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an extended lag phase of at least 24 hours at 30° C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as the Lactobacillus curvatus strain deposited as DSM32590 and the Lactobacillus curvatus strain deposited as DSM 32591. Further, the invention relates to a method for inhibiting Listeria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to the invention to a food product in a concentration of at least 105 CFU/g.Type: ApplicationFiled: August 29, 2018Publication date: July 29, 2021Applicant: CHR. HANSEN A/SInventors: Per STROEMAN, Christian ELMSHAEUSER, Kim Ib SOERENSEN, Tim Martin SEIBERT, Rute NEVES
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Patent number: 11044920Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains.Type: GrantFiled: April 25, 2013Date of Patent: June 29, 2021Assignee: CHR. HANSEN A/SInventors: Eric Johansen, Kim Ib Soerensen, Mirjana Curic-Bawden, Mette Pia Junge
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Patent number: 10813367Abstract: 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: GrantFiled: June 18, 2015Date of Patent: October 27, 2020Assignee: CHR. HANSEN A/SInventors: 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
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Publication number: 20200260750Abstract: 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: ApplicationFiled: December 16, 2016Publication date: August 20, 2020Applicant: Chr. Hansen A/SInventors: Gaelle Lettier BUCHHORN, Kim ib Soerensen, Mette Pia Junge
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Patent number: 10716313Abstract: 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: GrantFiled: April 23, 2013Date of Patent: July 21, 2020Assignee: CHR. HANSEN A/SInventors: Eric Johansen, Kim Ib Soerensen, Annette Kibenich
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Patent number: 10647951Abstract: The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.Type: GrantFiled: January 21, 2015Date of Patent: May 12, 2020Assignee: CHR. HANSEN A/SInventors: Sofie Saerens, Nathalia Edwards, Kim Ib Soerensen, Mansour Badaki, Jan Hendrik Swiegers
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Publication number: 20200093149Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains.Type: ApplicationFiled: October 17, 2019Publication date: March 26, 2020Applicant: Chr. Hansen A/SInventors: Eric JOHANSEN, Kim Ib SOERENSEN, Mirjana CURIC-BAWDEN, Mette Pia JUNGE
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Publication number: 20190281847Abstract: 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: ApplicationFiled: June 3, 2019Publication date: September 19, 2019Applicant: Chr. Hansen A/SInventors: Eric Johansen, Kim Ib Soerensen, Annette Kibenich