Patents by Inventor Pascal Fourcassie

Pascal Fourcassie 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).

  • LACTOCOCCUS STRAINS
    Publication number: 20240417675
    Abstract: The present invention relates to bacterial strains of Lactococcus lactis or Lactococcus cremoris, usable as starter cultures, able to provide both satisfactory rheological and organoleptic proper-ties, and satisfactory shelf life to a plant-based media into which they are incorporated. The in-vention also provides a composition comprising one of these strains of Lactococcus lactis or Lactococcus cremoris, and feed or food products, in particular a plant-based feed or food product obtained with these strains.
    Type: Application
    Filed: July 12, 2022
    Publication date: December 19, 2024
    Inventors: Elise Manoury, Pascal Fourcassie
  • Manufacture of a cereal-based lactic acid-fermented product
    Patent number: 11470864
    Abstract: The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid-fermented product, in particular a maize-based lactic acid-fermented product such as mahewu.
    Type: Grant
    Filed: April 12, 2017
    Date of Patent: October 18, 2022
    Assignee: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Pascal Fourcassie, Claire Bonard, Veronique Laffitte, Brett Wordon
  • strains
    Patent number: 10368559
    Abstract: The present invention relates to Streptococcus thermophilus strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic properties, and satisfactory shelf life to the media into which they are incorporated. In particular, these strains are also bacteriophage-resistant, thereby minimizing bacteriophage infection. The invention also provides a composition comprising one of these Streptococcus thermophilus strains, and feed or food products obtained with these strains.
    Type: Grant
    Filed: July 16, 2014
    Date of Patent: August 6, 2019
    Assignee: DuPont Nutrition Biosciences ApS
    Inventors: Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Bacterial strains having an outstanding ability to produce menaquinone
    Patent number: 10307445
    Abstract: The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof.
    Type: Grant
    Filed: September 21, 2015
    Date of Patent: June 4, 2019
    Assignee: DuPont Nutrition Bioscience ApS
    Inventors: Pascal Fourcassie, Patrick Boyaval, Philippe Horvath
  • MANUFACTURE OF LACTIC ACID-FERMENTED BATTER
    Publication number: 20190150457
    Abstract: The present invention relates to a culture or kit-of-part comprising or consisting of a Lactobacillus plantarum strain and Leuconostoc spp strain(s), and uses thereof to manufacture a millet-, sorghum-, lentil-, pea-, rice- or teff-based lactic acid-fermented batter, in particular a batter for Dosa or Idli application.
    Type: Application
    Filed: February 16, 2017
    Publication date: May 23, 2019
    Inventors: Pascal Fourcassie, Keshav Krishnamani
  • MANUFACTURE OF A CEREAL-BASED LACTIC ACID-FERMENTED PRODUCT
    Publication number: 20190116849
    Abstract: The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid-fermented product, in particular a maize-based lactic acid-fermented product such as mahewu.
    Type: Application
    Filed: April 12, 2017
    Publication date: April 25, 2019
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Pascal Fourcassie, Claire Bonard, Veronique Laffitte
  • METHOD OF FERMENTING COCOA BEANS
    Publication number: 20170280742
    Abstract: Use of a yeast capable of producing ethanol and acetic acid by fermentation of a carbohydrate, in a method for the fermentation of cocoa beans, is disclosed.
    Type: Application
    Filed: August 27, 2015
    Publication date: October 5, 2017
    Inventors: PASCAL FOURCASSIE, PATRICK BOYAVAL, CLAIRE BONARD
  • IMPROVEMENT IN COOKED MEAT MANUFACTURING
    Publication number: 20170105423
    Abstract: The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manufacture of cooked ham, frankfurter sausages and mortadella.
    Type: Application
    Filed: March 18, 2015
    Publication date: April 20, 2017
    Inventors: Pascal Fourcassie, Christian Vogel
  • STREPTOCOCCUS THERMOPHILUS STRAINS
    Publication number: 20160165910
    Abstract: The present invention relates to Streptococcus thermophilus strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic properties, and satisfactory shelf life to the media into which they are incorporated. In particular, these strains are al so bacteriophage-resistant, thereby minimizing bacteriophage infection. The invention also provides a composition comprising one of these Streptococcus thermophilus strains, and feed or food products obtained with these strains.
    Type: Application
    Filed: July 16, 2014
    Publication date: June 16, 2016
    Inventors: Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • BACTERIAL STRAINS HAVING AN OUTSTANDING ABILITY TO PRODUCE MENAQUINONE
    Publication number: 20160008411
    Abstract: The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof.
    Type: Application
    Filed: September 21, 2015
    Publication date: January 14, 2016
    Inventors: Pascal Fourcassie, Patrick Boyaval, Philippe Horvath
  • Genetic cluster of strains of streptococcus thermophilus having unique rheological properties for dairy fermentation
    Patent number: 9149049
    Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1.
    Type: Grant
    Filed: May 28, 2014
    Date of Patent: October 6, 2015
    Assignee: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Bacterial compositions of having nitrate reductase activity and of lactic acid bacteria and methods using these compositions
    Patent number: 9062293
    Abstract: The invention relates to a method for converting nitrates to nitrites and to specific compositions of bacteria belonging to the Staphylococcus vitulinus species optionally in association with lactic acid bacteria such as Lactococcus genus or Pediococcus genus and their use for developing the red color of a food product containing myoglobin.
    Type: Grant
    Filed: December 11, 2008
    Date of Patent: June 23, 2015
    Assignee: DANISCO A/S
    Inventors: Lionel Gilet, Caroline de Lamarliere, Martine Perrin, Pascal Fourcassie
  • Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation
    Publication number: 20140271987
    Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 18, 2014
    Applicant: Dupont Nutrition Bioscienses APS
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Genetic cluster of strains of having unique rheological properties for dairy fermentation
    Patent number: 8771766
    Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.
    Type: Grant
    Filed: December 14, 2009
    Date of Patent: July 8, 2014
    Assignee: Dupont Nutrition Biosciences APS
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Genetic cluster of strains of having appropriate acidifying and texturizing properties for dairy fermentations
    Patent number: 8236550
    Abstract: The invention relates to a genetic cluster of strains of Streptococcus thermophilus, which have a lysotype distinct from that of the strains currently used. Within this cluster novel acidifying and texturizing strains have been identified.
    Type: Grant
    Filed: October 2, 2007
    Date of Patent: August 7, 2012
    Assignee: Danisco A/S
    Inventors: Christophe Fremaux, Pascal Fourcassie, Elise Manoury, Philippe Horvath
  • Bacterial Strains Having an Outstanding Ability to Produce Menaquinone
    Publication number: 20120020927
    Abstract: The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof.
    Type: Application
    Filed: April 15, 2010
    Publication date: January 26, 2012
    Applicant: DANISCO A/S
    Inventors: Pascal Fourcassie, Patrick Boyaval, Philippe Horvath
  • Bacterial Compositions of Staphylococcus Vitulinus Having Nitrate Reductase Activity and of Lactic Acid Bacteria and Methods Using These Compositions
    Publication number: 20110300591
    Abstract: The invention relates to a method for converting nitrates to nitrites and to specific compositions of bacteria belonging to the Staphylococcus vitulinus species optionally in association with lactic acid bacteria such as Lactococcus genus or Pediococcus genus and their use for developing the red color of a food product containing myoglobin.
    Type: Application
    Filed: December 11, 2008
    Publication date: December 8, 2011
    Applicant: DANISCO A/S
    Inventors: Lionel Gilet, Caroline de Lamarliere, Martine Perrin, Pascal Fourcassie
  • Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation
    Publication number: 20110236530
    Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.
    Type: Application
    Filed: December 14, 2009
    Publication date: September 29, 2011
    Applicant: DANISCO A/S
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie
  • Genetic Cluster of Strains of Streptococcus Thermophilus Having Appropriate Acidifying and Texturizing Properties for Dairy Fermentations
    Publication number: 20100184181
    Abstract: The invention relates to a genetic cluster of strains of Streptococcus thermophilus, which have a lysotype distinct from that of the strains currently used. Within this cluster novel acidifying and texturizing strains have been identified.
    Type: Application
    Filed: October 2, 2007
    Publication date: July 22, 2010
    Applicant: Danisco A/S
    Inventors: Christophe Fremaux, Pascal Fourcassie, Elise Manoury, Philippe Horvath