Patents by Inventor Tim Martin Seibert

Tim Martin Seibert 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).

  • strains useful for inhibition of
    Patent number: 11453856
    Abstract: 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: Grant
    Filed: August 29, 2018
    Date of Patent: September 27, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Per Stroeman, Christian Elmshaeuser, Kim Ib Soerensen, Tim Martin Seibert, Rute Neves
  • NEW LACTOBACILLUS CURVATUS STRAINS USEFUL FOR INHIBITION OF LISTERIA
    Publication number: 20210227834
    Abstract: 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: Application
    Filed: August 29, 2018
    Publication date: July 29, 2021
    Applicant: CHR. HANSEN A/S
    Inventors: Per STROEMAN, Christian ELMSHAEUSER, Kim Ib SOERENSEN, Tim Martin SEIBERT, Rute NEVES
  • Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain
    Patent number: 10952448
    Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307).
    Type: Grant
    Filed: February 11, 2016
    Date of Patent: March 23, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Michael Erkes, Tim Martin Seibert
  • REDUCTION OF THE CONCENTRATION OF GRAM-NEGATIVE BACTERIA IN A FERMENTED FOOD PRODUCT BY THE COMBINATION OF RED WINE EXTRACT AND A CULTURE COMPRISING AT LEAST ONE BACTERIOCIN-PRODUCING LACTIC ACID BACTERIAL STRAIN
    Publication number: 20190029279
    Abstract: The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307).
    Type: Application
    Filed: February 11, 2016
    Publication date: January 31, 2019
    Applicant: Chr. Hansen A/S
    Inventors: Michael ERKES, Tim Martin SEIBERT
  • Two-phase fermentation of increases nitrate reductase activity
    Patent number: 9351516
    Abstract: The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrate reductase activity comprising a first aerobic phase in the absence of nitrate and a second anaerobic or oxygen limited phase with continuous nitrate feeding and use of the Staphylococcus strains for reddening of meat products.
    Type: Grant
    Filed: June 14, 2013
    Date of Patent: May 31, 2016
    Assignee: Chr. Hansen A/S
    Inventors: Carina Nissen, Tim Martin Seibert
  • TWO-PHASE FERMENTATION OF STAPHYLOCOCCUS INCREASES NITRATE REDUCTASE ACTIVITY
    Publication number: 20150140171
    Abstract: The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrate reductase activity comprising a first aerobic phase in the absence of nitrate and a second anaerobic or oxygen limited phase with continuous nitrate feeding and use of the Staphylococcus strains for reddening of most products.
    Type: Application
    Filed: June 14, 2013
    Publication date: May 21, 2015
    Applicant: Chr. Hansen A/S
    Inventors: Carina Nissen, Tim Martin Seibert