Including Addition Of Bacterial Culture Patents (Class 426/43)
  • Patent number: 11197484
    Abstract: The present invention provides a method for producing a fermented food, comprising: a fermentation step of fermenting a raw material milk-containing milk preparation solution added with Lactobacillus delbrueckii and Streptococcus thermophilus carrying a prtS gene.
    Type: Grant
    Filed: February 21, 2020
    Date of Patent: December 14, 2021
    Assignee: MEIJI CO., LTD.
    Inventors: Hanae Tsuchihashi, Eri Yamamoto, Yoshitaka Kawai, Mizue Saito, Mariko Takeda, Ayumi Ichikawa, Atsuko Ueno
  • Patent number: 11191289
    Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.
    Type: Grant
    Filed: April 29, 2019
    Date of Patent: December 7, 2021
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Julia Lee Gregg-Albers, Allison M. Hibnick, Hayley Theodorakakos, Hillary Sandrock, Sara K. Cooper, Andrew McPherson, Rachel Catherine Brown, Judith Gulten Moca, Travis Larson
  • Patent number: 11178884
    Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
    Type: Grant
    Filed: October 24, 2018
    Date of Patent: November 23, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
  • 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
  • Patent number: 11096396
    Abstract: Disclosed is Bacterium of the species Lactobacillus rhamnosus CHCC15860 as deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under accession No. DSM32092. Also disclosed are compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.
    Type: Grant
    Filed: September 11, 2018
    Date of Patent: August 24, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Cecilie Lykke Marvig Nielsen, Tina Hornbaek, Pia Rasmussen, Lone Poulsen, Thomas Eckhardt, Gunnar Oeregaard, Elahe Ghanei Moghadam
  • Patent number: 10806170
    Abstract: The present invention is directed to a heat sterilized composition comprising a protein source in an amount of 1 to 20% by weight of the composition, said protein source containing whey protein and at least one component selected from; (i) a saccharide component in an amount of 0.5 to 7.5% by weight of the composition, and/or (ii) a phosphate component in an amount of 0.03% to 3% by weight of the composition, and/or (iii) a citrate component in an amount of 0.07% to 5% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized composition which comprises a protein source in an amount of 1 to 20% by weight based on the weight of the composition, said protein source containing whey protein, the process comprising at least the following steps: heating at a sterilisation temperature at a pH of 5.5 to 9.5 an aqueous solution of a protein source as defined herein.
    Type: Grant
    Filed: November 22, 2016
    Date of Patent: October 20, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Marcel Braun
  • Patent number: 10806159
    Abstract: A quark matrix having improved taste characteristics is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to a microfiltration step, obtaining a first retentate R1, which represents a first dairy protein concentrate, and a first permeate P1, (c) subjecting the permeate P1 to an ultrafiltration step and/or a reverse osmosis step, obtaining a second retentate R2, which represents a second dairy protein concentrate, and a second permeate P2, (d) subjecting the permeate P2 to an electrodialysis step, obtaining a salt-depleted diluate D1, (e) combining the diluate D1 with the retentate R1, (f) subjecting the combination product such obtained to heat treatment until denaturation sets in, (g) fermenting the denaturation product such obtained by adding starter cultures and rennet, and (h) adjusting the fermentation product such obtained to defined dry matter and protein contents.
    Type: Grant
    Filed: June 4, 2018
    Date of Patent: October 20, 2020
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Sven-Rainer Döring
  • Patent number: 10806158
    Abstract: A low-mineral quark matrix is suggested, which is obtainable by (a) subjecting raw milk to heat treatment, separating the cream, (b) subjecting the skimmed milk such obtained to an ultrafiltration step and/or a reverse osmosis step, producing a retentate R1, which represents a dairy protein concentrate, and a permeate P1, (c) subjecting the permeate P1 to an electrodialysis step, producing a salt-depleted diluate D1, (d) combining the diluate D1 with the retentate R1, (e) subjecting the combination product such obtained to heat treatment until denaturation sets in, (f) fermenting the denaturation product such obtained by the addition of starter cultures and rennet, and (g) adjusting or standardising the fermentation product such obtained to defined dry matter and protein contents.
    Type: Grant
    Filed: June 1, 2018
    Date of Patent: October 20, 2020
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Sven-Rainer Döring
  • Patent number: 10767158
    Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.
    Type: Grant
    Filed: July 9, 2018
    Date of Patent: September 8, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Tina Hornbaek, Maike Lisberg, Silja Kej Diemer
  • Patent number: 10716313
    Abstract: 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: Grant
    Filed: April 23, 2013
    Date of Patent: July 21, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Eric Johansen, Kim Ib Soerensen, Annette Kibenich
  • Patent number: 10716816
    Abstract: Some embodiments of the invention include a composition and method for treating dysbiosis in infants. The composition may include a mixture of activated bifidobacteria and a complex oligosaccharide wherein the complex oligosaccharide may be derived from a human or non-human source.
    Type: Grant
    Filed: October 23, 2015
    Date of Patent: July 21, 2020
    Assignee: EVOLVE BIOSYSTEMS INC.
    Inventors: David Kyle, David Mills, Samara Freeman-Sharkey
  • Patent number: 10709147
    Abstract: The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend.
    Type: Grant
    Filed: June 19, 2015
    Date of Patent: July 14, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Gale Jeffrey Barnes, Christine Frances Kunetz, Kyungsoo Woo
  • Patent number: 10638771
    Abstract: The present invention relates to a mutant strain of Lactococcus lactis and its application, and belongs to the field of food biotechnology. The mutant strain, Lactococcus lactis WH101, was screened for its better tolerance to harsh environmental factors, especially higher acid tolerance. The OD600 of Lactococcus lactis WH101 was increased by 5.5 times than that of the parent strain when cultured at pH 4.5. The survival rate of the mutant strain was 22.4 times higher than that of the parent strain after 3 hr treatment in pH 4.0 culture medium. The survival rate of the mutant strain was 5.2, 2.0 and 1.9 times over that of the parent strain treated with 15% ethanol for 4 hr, 15% NaCl for 6 hr and 1 mM H2O2 for 3 hr, respectively.
    Type: Grant
    Filed: July 3, 2017
    Date of Patent: May 5, 2020
    Assignee: Jiangnan University
    Inventors: Juan Zhang, Zhengming Zhu, Jian Chen, Guocheng Du, Peishan Yang
  • Patent number: 10602752
    Abstract: An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.
    Type: Grant
    Filed: April 15, 2010
    Date of Patent: March 31, 2020
    Assignee: N.V. NUTRICIA
    Inventors: Marie Thomas, Francis Lecroix, Evan Abrahamse, Houkje Bouritius
  • Patent number: 10595542
    Abstract: The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.
    Type: Grant
    Filed: December 18, 2015
    Date of Patent: March 24, 2020
    Assignee: CSK FOOD ENRICHMENT B.V.
    Inventors: Willem Cornelis Meijer, Lourdes Mariela Serrano Davalos, Lex Smalbrink
  • Patent number: 10526575
    Abstract: The present invention relates to a cell culture medium additive comprising a xanthan polysaccharide and a mannan polysaccharide, such as a glucomannan or a galactomannan, that supports the growth of cells in suspension, and to a cell culture medium containing the additive. More particularly, but not exclusively, the present invention relates to a cell culture medium additive that supports the formation of multicellular bodies such as spheroids, and prevents sedimentation of cells without adversely affecting the physical properties of the cell culture medium.
    Type: Grant
    Filed: April 2, 2013
    Date of Patent: January 7, 2020
    Assignee: The Provost, Fellows, Foundation Scholars, and the other Members of the Board of the College of the Holy and Undivided Trinity of Queen Elizabeth
    Inventor: Anthony Davies
  • Patent number: 10428395
    Abstract: The aim of the present invention is a method for the preparation of anallergic probiotic bacterial cultures.
    Type: Grant
    Filed: July 26, 2006
    Date of Patent: October 1, 2019
    Assignee: PROBIOTICAL S.P.A.
    Inventors: Giovanni Mogna, Gian Paolo Strozzi
  • Patent number: 10390541
    Abstract: Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.
    Type: Grant
    Filed: May 24, 2016
    Date of Patent: August 27, 2019
    Assignee: fairlife, LLC
    Inventors: Shakeel Ur-Rehman, Brandon Kopesky, Tim Doelman
  • Patent number: 10308582
    Abstract: A process is described for making acrylic acid from dextrose, which comprises fermenting dextrose; removing solids from the resulting fermentation broth; removing lactic acid from the clarified broth by extraction into an organic solvent; separating out the lactic acid-loaded organic solvent while recycling at least a portion of the remainder back to the fermentation step; reacting the lactic acid with ammonia to provide a dehydration feed comprising ammonium lactate while preferably recycling the organic solvent; carrying out a vapor phase dehydration of the ammonium lactate to produce a crude acrylic acid product; and purifying the crude acrylic acid by distillation followed by melt crystallization, chromatography or both melt crystallization and chromatography.
    Type: Grant
    Filed: November 23, 2015
    Date of Patent: June 4, 2019
    Assignee: Archer Daniels Midland Company
    Inventors: Thomas Binder, Ahmad K. Hilaly, Naveen S. Sudharsan, Kris N. Mani, Mitchell Schultz
  • Patent number: 10182581
    Abstract: A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
    Type: Grant
    Filed: November 21, 2014
    Date of Patent: January 22, 2019
    Assignee: The Quaker Oats Company
    Inventors: Steven E. Havlik, Brian Sambor, John F. Schuette
  • Patent number: 10064906
    Abstract: This invention is related to a method of preparing a fermented crude extract having angiotensin converting enzyme inhibiting activity. The method comprises the following steps. A material is dried, milled, and then mixed with water in a weight ratio of 1:11 to form a mixture solution. 0.1 vol % ?-amylase is used to perform hydrolysis at 95° C. for 1 hour. 0.1 vol % glucoamylase is used to perform hydrolysis at 65° C. for 4 hours. A lactic acid bacterium is added in a culture medium containing the mixture solution to perform fermentation for 24 hours. The culture medium is centrifuged to take the supernatant thereof, and the supernatant is boiled for 20 minutes. The supernatant is filtered to obtain a fermented crude extract having angiotensin converting enzyme inhibiting activity.
    Type: Grant
    Filed: December 31, 2015
    Date of Patent: September 4, 2018
    Assignee: Chia Nan University of Pharmacy & Science
    Inventors: Shu-Chen Wang, Pin-Der Duh, Shih-Ying Chen, Chen-Kai Chang, Jung-Tsai Chen, Chih-Kuang Chiu
  • Patent number: 10059919
    Abstract: The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of Lactobacillus rhamnosus, food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition.
    Type: Grant
    Filed: April 9, 2013
    Date of Patent: August 28, 2018
    Assignee: Chr. Hansen A/S
    Inventors: Tina Hornbaek, Maike Lisberg, Silja Kej Diemer
  • Patent number: 9925224
    Abstract: Selected bacterial strains belonging to the genus Bifidobacterium for use in the treatment of hypercholesterolaemia are described. In particular, a food composition or supplement product or medical device or pharmaceutical composition has said bacterial strains in association with sterols or phytosterols and/or stanols or phytostanols and/or glucomannan and/or konjac gum and/or prebiotic fibers and/or fermented red rice and/or betaglucans from oats, oat bran, barley, barley bran and/or aloe arborescens gel in lyophilized form.
    Type: Grant
    Filed: May 9, 2012
    Date of Patent: March 27, 2018
    Assignee: PROBIOTICAL S.P.A.
    Inventors: Giovanni Mogna, Gian Paolo Strozzi, Luca Mogna
  • Patent number: 9907320
    Abstract: This invention relates to a machine for making, storing and dispensing yogurt, comprising a tank for processing a certain quantity of milk, a device for inoculating milk ferments inside the tank, a cylinder for keeping and storing the yogurt, which is connected to the processing tank, a tap for dispensing the yogurt coming from the keeping and storing cylinder; the machine also comprises a heating and cooling unit connected to the processing tank and capable of causing the milk to reach a first pasteurization temperature, a second inoculation temperature, at which a certain quantity of milk ferments is inoculated in the processing tank through the inoculating device, and a third fermentation temperature of the milk ferments; the heating and cooling unit is also connected to the keeping and storing cylinder to cool the yogurt coming from the processing tank and to bring it to a fourth cooling temperature and to a fifth storing and dispensing temperature.
    Type: Grant
    Filed: April 4, 2013
    Date of Patent: March 6, 2018
    Assignee: ALI S.p.A.—CARPIGIANI GROUP
    Inventors: Roberto Lazzarini, Andrea Cocchi
  • Patent number: 9781942
    Abstract: A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and also acidified milk based beverages prepared by means of such a base composition are disclosed.
    Type: Grant
    Filed: June 9, 2015
    Date of Patent: October 10, 2017
    Assignee: Nestec S.A.
    Inventor: Raffaella Saggin
  • Patent number: 9623057
    Abstract: The method of making a fermented dairy product from camel milk includes heating camel milk at 85° C. for thirty minutes, cooling the milk to about 60° C. and adding a stabilizer or hydrocolloid (preferably 0.02% by weight ?-carrageenan) to avoid whey off (whey separation) problems, then cooling the milk and adding a probiotic bacterial culture. The camel milk is fermented at between 40° C. and 45° C. for a time ranging between 4 and 12 hours, depending upon the particular bacterial culture used. The fermented camel milk is subjected to three successive storage steps to enrich the D-amino acid, antioxidant and antimicrobial content, storing the fermented camel milk at a temperature of 10° C. for 14 hours, then storing the fermented camel milk in a cold room at a temperature of 4° C., and then storing the fermented camel milk in a refrigerator at a temperature of 4° C. for between 1 and 15 days.
    Type: Grant
    Filed: February 16, 2016
    Date of Patent: April 18, 2017
    Assignee: KING SAUD UNIVERSITY
    Inventors: Omar Amin Alhaj, Abdulrahman Saleh Al-Khalifa, Ali Ahmed Metwalli, Elsayed Ismail, Hatem Salamah Ali
  • Patent number: 9457058
    Abstract: The present disclosure relates to nutritional compositions comprising a protein equivalent source, wherein 20% to 80% of the protein equivalent source includes a peptide component comprising SEQ ID NO 4, SEQ ID NO 13, SEQ ID NO 17, SEQ ID NO 21, SEQ ID NO 24, SEQ ID NO 30, SEQ ID NO 31, SEQ ID NO 32, SEQ ID NO 51, SEQ ID NO 57, SEQ ID NO 60, and SEQ ID NO 63, and 20% to 80% of the protein equivalent source comprises an intact protein, a partially hydrolyzed protein, or combinations thereof. The disclosure further relates to methods of reducing the inflammatory response and/or production of proinflammatory cytokines, i.e. Interleukin-17, by providing said nutritional compositions to a target subject.
    Type: Grant
    Filed: October 14, 2014
    Date of Patent: October 4, 2016
    Assignee: Mead Johnson Nutrition Company
    Inventors: Dirk Hondmann, Eric A. F. van Tol, Gabriele Gross, Marieke H. Schoemaker, Teartse Tim Lambers
  • Patent number: 9399801
    Abstract: The present invention provides methods for tagging and/or identifying microorganisms. In some preferred embodiments, the microorganisms are bacteria. In some particularly preferred embodiments, the bacteria are members of the genus Streptococcus, while in other embodiments, the bacteria are members of other genera. The present invention also provides microorganisms tagged using the methods set forth herein. In some preferred embodiments, the tagged microorganisms are bacteria. In some particularly preferred embodiments, the tagged bacteria are members of the genus Streptococcus, while in other embodiments, the tagged bacteria are members of other genera.
    Type: Grant
    Filed: May 18, 2007
    Date of Patent: July 26, 2016
    Assignee: DuPont Nutrition Biosciences ApS
    Inventors: Rodolphe Barrangou, Christophe Fremaux, Philippe Horvath, Dennis Romero
  • Patent number: 9265270
    Abstract: An object of the present invention is to provide a technique for improving a taste derived from Rubus suavissimus S. Lee (Rosaceae) while maintaining the effect of extracts of Rubus suavissimus S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of Rubus suavissimus S. Lee (Rosaceae), wherein the essence of Rubus suavissimus S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of Rubus suavissimus S. Lee (Rosaceae).
    Type: Grant
    Filed: March 27, 2013
    Date of Patent: February 23, 2016
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Ryotaro Hoshi, Akihisa Matsui, Takao Suzuki
  • Patent number: 9237753
    Abstract: The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
    Type: Grant
    Filed: July 3, 2007
    Date of Patent: January 19, 2016
    Assignee: GIULIANI S.P.A.
    Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Maria De Angelis, Antonella Luisi, Marco Gobbetti
  • Patent number: 9161552
    Abstract: An object of the present invention is to provide a method for producing a fermented milk, in which fermentation is accelerated without using a fermentation accelerator or the like and a novel fermented milk obtained by the production method having a hard texture that does not collapse during the distribution stage while having thickness and mildness which are not exhibited by conventional products.
    Type: Grant
    Filed: June 10, 2005
    Date of Patent: October 20, 2015
    Assignee: Meiji Co., Ltd.
    Inventors: Hiroshi Horiuchi, Nobuko Inoue, Naoki Orii
  • Patent number: 9155313
    Abstract: Described herein are compositions comprising a nematicide intermixed with lecithin and a co-surfactant that form stable dispersions in water. Also disclosed are methods of controlling nematodes in soil by application of such compositions.
    Type: Grant
    Filed: November 11, 2014
    Date of Patent: October 13, 2015
    Inventor: Shireen Baseeth
  • 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
  • Patent number: 9131703
    Abstract: The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20° C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.
    Type: Grant
    Filed: January 8, 2007
    Date of Patent: September 15, 2015
    Assignee: INTERCONTINENTAL GREAT BRANDS LLC
    Inventors: Laurent Marchal, Pierre Aymard, Yvo Geysels, Christophe Daval, Pierre Jessenne, Francis Lecroix
  • Patent number: 9113653
    Abstract: A method is disclosed for increasing systemic carotenoid levels in humans through oral consumption of tablets, capsules, food or beverage products containing microbial organisms capable of synthesizing carotenoid compounds. Carotenoid synthesis may occur in situ by microbial organisms colonizing the gut, or in food or beverage products where carotenoids accumulate and are subsequently consumed dietarily. The microbial organisms may be either transgenic—thus expressing genes in the carotenoid synthesis pathway derived from other microbial organisms, or they may comprise species or strains selected for natural synthesis of carotenoids. The central objective of the invention is to provide an improvement in human health through a novel method for supplying and delivering carotenoid compounds.
    Type: Grant
    Filed: August 20, 2012
    Date of Patent: August 25, 2015
    Inventor: Steven J Maranz
  • Patent number: 9107440
    Abstract: The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.
    Type: Grant
    Filed: March 29, 2011
    Date of Patent: August 18, 2015
    Assignee: DuPont Nutrition Biosciences ApS
    Inventors: Morten Krog Larsen, Charlotte Horsmans Poulsen
  • Patent number: 9089157
    Abstract: The present disclosure relates to nutritional compositions comprising a prebiotic component for inhibiting adherence of pathogens in the gastrointestinal tract of a subject and to the prebiotic component, which comprises galactooligosaccharide, polydextrose or any mixture thereof. The nutritional compositions of the present disclosure comprise a fat or lipid source, a protein source, and a carbohydrate source comprising an effective amount of the prebiotic component.
    Type: Grant
    Filed: April 1, 2013
    Date of Patent: July 28, 2015
    Assignee: Mead Johnson Nutrition Company
    Inventors: Anja Wittke, Robert McMahon, Bryon Petschow
  • Patent number: 9078458
    Abstract: The present invention relates to a composition for controlling fish. In particular, the composition may be an incitant, functioning as either a fish attractant or a fish repellent. The composition may be prepared by extracting bacteria from a source fish, culturing the bacteria in an appropriate media, and subsequently combining the cultured bacteria with a substrate to form the composition.
    Type: Grant
    Filed: March 5, 2010
    Date of Patent: July 14, 2015
    Inventor: Kenneth William Gregg
  • Patent number: 9040107
    Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
    Type: Grant
    Filed: May 6, 2014
    Date of Patent: May 26, 2015
    Assignee: Twin Cups, LLC
    Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
  • Publication number: 20150140170
    Abstract: An acidified milk product is proposed, comprising (a) 30 to 80 wt % milk, (b) 5 to 80 wt % fat component, (c) 0.5 to 4 wt % starch and (d) 0.001 to 0.1 wt % of mesophilic lactic acid bacteria and/or thermophilic lactic acid bacteria, with the proviso that components (a) to (d) add up to 100 wt %.
    Type: Application
    Filed: November 14, 2014
    Publication date: May 21, 2015
    Inventors: Katja Borcherding, Matthias Hoch, Ralf Bärwinkel
  • Publication number: 20150118358
    Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
    Type: Application
    Filed: May 6, 2014
    Publication date: April 30, 2015
    Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
  • Publication number: 20150093473
    Abstract: The present invention provides methods and compositions related to modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some preferred embodiments, the present invention provides compositions and methods for the use of one or more cas genes or proteins for modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some embodiments, the present invention provides methods and compositions that find use in the development and use of strain combinations and starter culture rotations. In additional embodiments, the present invention provides methods for labelling and/or identifying bacteria. In some preferred embodiments, the present invention provides methods for the use of CRISPR loci to determine the potential virulence of a phage against a cell and the use of CRISPR-cas to modulate the genetic sequence of a phage for increased virulence level.
    Type: Application
    Filed: December 15, 2014
    Publication date: April 2, 2015
    Inventors: Rodolphe Barrangou, Christophe Fremaux, Phillippe Horvath, Dennis Romero, Patrick Boyaval
  • Publication number: 20150086675
    Abstract: 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: Application
    Filed: April 25, 2013
    Publication date: March 26, 2015
    Applicant: Chr. Hansen A/S
    Inventors: Eric Johansen, Kim Ib Soerensen, Mirjana Curic-Bawden, Mette Pia Junge
  • Publication number: 20150079232
    Abstract: 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: Application
    Filed: April 23, 2013
    Publication date: March 19, 2015
    Applicant: Chr. Hansen A/S
    Inventors: Eric Johnsen, Kim Ib Soerensen, Annette Kibenich
  • Publication number: 20150056329
    Abstract: The present invention relates to the preparation of food compositions capable of improving the bone status of the consumer by promoting bone tissue formation. In particular, it relates to the use of milk protein proteolysates for the preparation of these compositions.
    Type: Application
    Filed: March 28, 2013
    Publication date: February 26, 2015
    Inventors: Brigitte Rousseau, Emilien François Rouy, François Michel Blachier
  • Publication number: 20150050386
    Abstract: A quark base mix is proposed having enhanced taste properties which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off, (b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced, (c) the first permeate P1 is subjected to a nanofiltration and/or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced, (d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced, (e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and (f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally (g) the den
    Type: Application
    Filed: August 14, 2014
    Publication date: February 19, 2015
    Inventors: Marina Schomacker, Michael Hahn, Sven-Rainer Döring
  • Publication number: 20150050385
    Abstract: A quark base mix is proposed having enhanced taste properties, which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off in such a manner that a non-acidified quark base mix is formed, (b) the resultant mixture is subjected to a temperature treatment until denaturation occurs, (c) the denatured product is admixed with starter cultures and rennet and optionally (d) the quark base mix obtained after completion of fermentation is adjusted to a defined dry matter content and protein content, and, as starter culture, (i) a first mixture of five microorganisms comprising (i-1) Streptococcus thermophilus, (i-2) Leuconostoc species, (i-3) Lactococcus lactis subsp. lactis biovar diacetylactis, (i-4) Lactococcus lactis subsp. lactis and (i-5) Lactococcus lactis subsp. cremoris, and (ii) a second mixture of three microorganisms comprising (ii-1) Streptococcus thermophilus, (ii-2) Lactococcus lactis subsp. lactis and (ii-3) Lactococcus lactis subsp.
    Type: Application
    Filed: August 14, 2014
    Publication date: February 19, 2015
    Inventors: Marina Schomacker, Michael Hahn
  • Publication number: 20150050387
    Abstract: Suggested are starter cultures for the production of fermented milk products, containing (a) a first mixture of five microorganisms comprising (a1) Streptococcus thermophilus, (a2) Leuconostoc species, (a3) Lactococcus lactis subsp. lactis biovar diacetylactis, (a4) Lactococcus lactis subsp. lactis und (a5) Lactococcus lactis subsp. cremoris, and (b) a second mixture of three microorganisms comprising (b1) Streptococcus thermophilus, (b2) Lactococcus lactis subsp. lactis und (b3) Lactococcus lactis subsp. cremoris, as well as optionally (c) a third group of microorganisms comprising (c1) Bifido bakterium lactis B12, (c2) Lactobazillus acidophilus, (c3) Leuconostoc cremoris or mixtures thereof.
    Type: Application
    Filed: August 18, 2014
    Publication date: February 19, 2015
    Inventors: Marina Schomacker, Michael Hahn
  • Publication number: 20150044330
    Abstract: The invention provides compositions and methods utilizing an improved strain of bacteria, a Lac+ Lactobacillus rhamnosus strain of bacteria.
    Type: Application
    Filed: August 6, 2014
    Publication date: February 12, 2015
    Inventors: Matthew Ian Heidtman, Massimo Merighi, John M. McCoy
  • Publication number: 20150030723
    Abstract: The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink.
    Type: Application
    Filed: October 13, 2014
    Publication date: January 29, 2015
    Inventors: Jeppe Wegener Tams, Preben Nielsen