Including Addition Of Bacterial Culture Patents (Class 426/43)
  • 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: 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: 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: 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: 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
  • Publication number: 20150030722
    Abstract: The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity.
    Type: Application
    Filed: July 29, 2014
    Publication date: January 29, 2015
    Applicants: NOVOZYMES A/S, CHR. HANSEN A/S
    Inventors: Karsten Bruun QVIST, Jeppe Wegner TAMS, Merete FAERGEMAND, Christel GARRIGUES, Per Munk NIELSEN
  • Publication number: 20150030724
    Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.
    Type: Application
    Filed: October 13, 2014
    Publication date: January 29, 2015
    Inventor: Charles E. Sizer
  • Patent number: 8921060
    Abstract: The invention relates to the area of health-beneficial preparations and production methods thereof, in particular to the use of thermally pre-treated Lactobacillus preparations having specific bonding capacity for Streptococcus mutans for caries prophylaxis. The invention further relates to the Lactobacillus preparations and thermal pasteurization.
    Type: Grant
    Filed: October 11, 2010
    Date of Patent: December 30, 2014
    Assignee: BASF SE
    Inventor: Bryan Cooper
  • Publication number: 20140348980
    Abstract: The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness.
    Type: Application
    Filed: August 11, 2014
    Publication date: November 27, 2014
    Applicant: Chr. Hansen A/S
    Inventors: Ditte Marie FOLKENBERG, Lone POULSEN
  • Publication number: 20140348878
    Abstract: A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Collection for Microorganisms, with a deposit number of CGMCC No. 5223. The Lactobacillus brevis secrets an elevated amount of exopolysaccharide, where the exopolysaccharide secreted is capable of eliciting B lymphocyte proliferation to enhance immunity, and has application prospects in medicaments, healthcare products and food products for immunity enhancement.
    Type: Application
    Filed: April 25, 2012
    Publication date: November 27, 2014
    Applicant: BRIGHT DAIRY & FOOD CO., LTD.
    Inventors: Lianzhong Ai, Benheng Guo, Kejie Sun, Wei Chen, Hao Zhang, Li Shao, Zhengjun Wu, Wanyi Chen, Haibo Mu
  • Publication number: 20140341873
    Abstract: The invention provides a novel strain of cadmium-removing Lactobacillus plantarum bacterium, CCFM8610, which has a good tolerance to acidic environments. Lactobacillus plantarum CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion. Lactobacillus plantarum CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.
    Type: Application
    Filed: December 7, 2012
    Publication date: November 20, 2014
    Inventors: Wei Chen, Fengwei Tian, Qixiao Zhai, Gang Wang, Xiaoming Liu, Qiuxiang Zhang, Daming Fan, Jianxin Zhao, Hao Zhang
  • Patent number: 8889120
    Abstract: A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced.
    Type: Grant
    Filed: February 21, 2011
    Date of Patent: November 18, 2014
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Tomoyuki Sako, Mika Miura, Yasuhisa Shimakawa, Koji Miyazaki, Junji Fujimoto, Koichi Watanabe
  • Publication number: 20140335073
    Abstract: A nutritional composition comprising a combination of non-digestible oligosaccharides and a product obtained by incubating an aqueous substrate by bifidobacteria and optionally a product obtained by incubating an aqueous substrate by S. thermophilus. Said combination reduces bacterial translocation and improves the intestinal barrier function.
    Type: Application
    Filed: March 7, 2014
    Publication date: November 13, 2014
    Applicant: N.V. Nutricia
    Inventors: Jan KNOL, Cornelus Johannes Petrus VAN LlMPT, Francis LE CROIX, Valérie PETAY
  • Publication number: 20140322273
    Abstract: Provided is a strain of exopolysaccharide-secreting Lactobacillus plantarum and an application thereof. The deposit number of the strain is CGMCC No. 5222. The strain differs from other strains of Lactobacillus plantarum in the amount of exopolysaccharide secreted, has unique physiological and biochemical characteristics and genetic background, and is a newly isolated and identified strain of Lactobacillus plantarum.
    Type: Application
    Filed: April 25, 2012
    Publication date: October 30, 2014
    Applicant: BRIGHT DAIRY & FOOD CO., LTD.
    Inventors: Lianzhong Ai, Benheng Guo, Kejie Sun, Wei Chen, Hao Zhang, Li Shao, Zhengjun Wu, Wanyi Chen, Feng Hang
  • Patent number: 8871195
    Abstract: Bacteria thyA(?) mutants with increased vitamin K and use of these thyA(?) mutants for making a composition/product for treatment and/or prevention of vitamin K deficiency in a mammal (e.g. a human).
    Type: Grant
    Filed: February 28, 2013
    Date of Patent: October 28, 2014
    Assignee: Chr. Hansen A/S
    Inventor: Martin Pedersen
  • Patent number: 8865238
    Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
    Type: Grant
    Filed: January 28, 2011
    Date of Patent: October 21, 2014
    Assignee: Chr. Hansen A/S
    Inventors: Thomas Janzen, Ditte Ellegaard Christiansen
  • Patent number: 8865155
    Abstract: New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.
    Type: Grant
    Filed: September 27, 2012
    Date of Patent: October 21, 2014
    Assignees: Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD)
    Inventors: Belinda Vallejo Galland, Aarón Fernando González Córdova, José Carlos Rodríguez Figueroa
  • Publication number: 20140308397
    Abstract: Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients.
    Type: Application
    Filed: July 20, 2012
    Publication date: October 16, 2014
    Applicants: COMPAGNIE GERVAIS DANONE, DANONE GmbH, DANONE FOODS & BEVERAGES (INDIA) PVT. LTD.
    Inventors: Rajneesh Hora, Philippe Pages, Kai Sacher
  • Publication number: 20140308398
    Abstract: Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more.
    Type: Application
    Filed: April 11, 2014
    Publication date: October 16, 2014
    Applicant: Leprino Foods Company
    Inventor: Richard K. Merrill
  • 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
  • Publication number: 20140255548
    Abstract: The invention aims to provide a process for producing a fermented milk capable of effectively preventing deterioration of the smooth mouth feel and milk flavor originated from the milk fat (hereinafter, the smooth mouth feel and milk flavor are put together referred to as “milk-fat characteristic”) which are lost when the milk fat content of fermented milk is intentionally reduced, without using milk fat substitutes, milk-flavor providing agents or the like but based on an ingenuity on the production process, and the fermented milk obtained as the result in which the milk-fat characteristic is improved and the milk fat content is reduced. The invention relates to a process for producing fermented milk in which a milk fat content is from 0.1% by weight to 2.0% by weight, said process comprising: reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation; and carrying out the fermentation at a fermentation temperature of from 30? C. to 39? C.
    Type: Application
    Filed: February 24, 2014
    Publication date: September 11, 2014
    Applicant: Meiji Co. Ltd.
    Inventors: Hiroshi Horiuchi, Nobuko Inoue, Akira Yano
  • Patent number: 8828461
    Abstract: The present application relates to an inoculum that is particularly suitable for the direct inoculation of at least one stran of Bifidobacterium animalis ssp. lactis in a dairy substrate, for the conversion of said dairy substrate into a fermented dairy product. This inoculum comprises, in mixture or in collection form, the L-cysteine base and at least one strain of B. animalis lactis. Said cysteine and said at least one strain of B. animalis lactis are each contained in, or in the form of frozen and/or lyophilizate granules. Advantageously, said cysteine is incorporated within the same granules or the same lyophilizate as the cells of B. animalis lactis.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: September 9, 2014
    Assignee: Compagnie Gervais Danone
    Inventors: Laurent Marchal, Xavier Dhoosche
  • Publication number: 20140248394
    Abstract: The invention concerns a composition comprising a calcium salt and its preparation process. The calcium salt is a salt of Ca2+ ions and PO43? ions or HPO42?. The composition is appropriate for introduction in food products.
    Type: Application
    Filed: October 14, 2011
    Publication date: September 4, 2014
    Applicant: COMPAGNIE GERVAIS DANONE
    Inventors: Stéphane Cantais, Camille Corbier, Olivier Noble