Patents by Inventor Nanna CHRISTENSEN

Nanna CHRISTENSEN 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).

  • LACTIC ACID BACTERIA COMPOSITION FOR PREPARING FERMENTED FOOD PRODUCTS
    Publication number: 20230200406
    Abstract: The invention relates to a composition for producing a fermented milk product comprising: (i) a starter culture comprising a glucose-fermenting Streptococcus thermophilus (St) strain and a glucose-fermenting Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain; and (ii) a glucose-deficient Streptococcus thermophilus (St) strain, wherein said St strain is galactose-fermenting and carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, which mutation inactivates the glucokinase protein or has a negative effect on expression of the gene.
    Type: Application
    Filed: May 31, 2021
    Publication date: June 29, 2023
    Applicants: Chr. Hansen A/S, Compagnie Gervais Danone
    Inventors: Benoit Colson, Sonja Bloch, Gaelle Lettier Buchhorn, Nanna Christensen, Marie-Agnès Soucé, Laurent Marchal, Anne Depierris, Fanny Larrere
  • Use of glucose deficient strains in a process for producing fermented milk products
    Patent number: 11160288
    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: Grant
    Filed: March 24, 2017
    Date of Patent: November 2, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Nanna Christensen, Tina Hoegholm, Pia Frost Jensen, Claus Svane
  • Method of producing a fermented milk product with improved control of post acidification
    Patent number: 10813367
    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
  • USE OF GLUCOSE DEFICIENT STREPTOCOCCUS THERMOPHILES STRAINS IN A PROCESS FOR PRODUCING FERMENTED MILK PRODUCTS
    Publication number: 20200305452
    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
  • METHOD OF PRODUCING A FERMENTED MILK PRODUCT WITH IMPROVED CONTROL OF POST ACIDIFICATION
    Publication number: 20170135360
    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: Application
    Filed: June 18, 2015
    Publication date: May 18, 2017
    Applicant: Chr. Hansen A/S
    Inventors: Christel GARRIGUES, Christian GILLELADEN, Mirjana CURIC-BAWDEN, Thomas JANZEN, Mimi BIRKELUND, Gäelle Lettier BUCHHORN, Kim lb SOERENSEN, Nanna CHRISTENSEN, Claus SVANE, Soeren RIIS, Martin Bastian PEDERSEN, Jean-Marie ODINOT, Luciana JIMENEZ, Pascal LANCIAUX, Duncan HAMM, Choon Ming SIEW