This invention relates to new uses of Bifidobacteria (particularly, although not exclusively, probiotic Bifidobacteria), and to food products, feed products, dietary supplements and pharmaceutical formulations containing them. The bacteria are suitable for the treatment of myocardial infarction and congestive heart failure.
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
A61K 35/00 - Medicinal preparations containing materials or reaction products thereof with undetermined constitution
A61K 35/744 - Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
This invention relates to polypeptides, more specifically amylase polypeptides and nucleic acids encoding these, and their uses e.g. as non-maltogenic exoamy lases in producing food or feed products.
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
C12N 9/26 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on alpha-1, 4-glucosidic bonds, e.g. hyaluronidase, invertase, amylase
inter aliainter alia, are variant lectin anti-viral polypeptides as well as compositions and methods for expressing and using the same for the treatment and prevention of viral disease in animals.
C07K 14/405 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from algae
C07K 14/42 - Lectins, e.g. concanavalin, phytohaemagglutinin
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
5.
IMPROVED ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 55/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.01 is presented in conjunction with methods for use in lipid containing food matrix, baking and making dough with the phospholipase and also including baking improvers using the disclosed phospholipase A1.
Streptococcus thermophilusglcStreptococcus thermophilusStreptococcus thermophilus strain of the invention, and the use of this strain or composition to manufacture a fermented dairy product.
C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)
C07K 14/315 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Streptococcus (G), e.g. Enterococci
The present invention relates to novel strains of Lactiplantibacillus plantarum as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed prod- ucts comprising a strain of the species Lacticaseibacillus rhamnosus in combination with a strain of the species Lactiplantibacillus plantarum. The present invention further relates to methods for the controlling of growth of a contaminant, such as yeast or mould by using these novel strains and combinations.
LactobacillusLacticaseibacillusLacticaseibacillus and as well as methods and uses of said compositions for the modulation of an allergic immune response in a subject.
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or maturation and/or stabilization and/or pasteurization phases of the brewing process to improve the flavour and/or flavour stability of the finished beer. The catalase may additionally or alternatively be added to the finished beer itself.
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme and antioxidant, preferably ascorbic acid, after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or maturation and/or stabilization and/or pasteurization phases of the brewing process to improve the flavour and/or flavour stability of the finished beer. The catalase and antioxidant, preferably ascorbic acid, may additionally or alternatively be added to the finished beer itself.
Ligilactobacillus salivariusLac-ticaseibacillus paracaseiLacticaseibacillus rhamnosusLactiplantibacillus plantarumLactiplantibacillus plantarum or a mix-ture thereof, for preventing, reducing or treating skin aging in a subject.
A61K 8/99 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to maltose.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12C 5/00 - Other raw materials for the preparation of beer
The present relates to lipases having galactolipase activity and no/low lyso-phospholipase activity. More particularly, the present invention relates to the use of such lipases for generation of emulsifying components from endogenous flour lipids.
inter aliainter alia, are compositions comprising one or more biologically pure strains of bacteria as well as methods of making and using the same to treat and/or prevent one or more obesity related disorders in a subject in need thereof.
Provided herein are compositions and methods for producing fermented dairy products that can be stored at ambient temperature. The compositions and methods provided herein include lactose-deficient bacteria capable of maintaining viability and/or pH when added to fermented dairy products having low levels of galactose and stored at ambient temperature. Also provided are fermented dairy products, e.g., yogurts, fermented dairy beverages, containing said lactose-deficient bacteria for storage at ambient temperature.
Provided herein are compositions and methods for producing fermented dairy products that can be stored at ambient temperature. The compositions and methods provided herein in-clude lactose-deficient bacteria capable of maintaining viability and/or pH when added to fermented dairy products having low levels of galactose and stored at ambient temperature. Also provided are fermented dairy products, e.g., yogurts, fermented dairy beverages, con-taining said lactose-deficient bacteria for storage at ambient temperature.
Process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperature in combination with erythritol. Use of these stable lactic acid bacteria in combination with erythritol for inoculation in a food product.
The application is directed to a process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperature in combination with erythritol. The invention is also directed to the use of these stable lactic acid bacteria in combination with erythritol for inoculation in a food product.
This invention relates to bacterial strains of the genus Lactiplantibacillus or a mixture thereof for use in preventing and/or treating a nervous system disease in a subject in need thereof. This invention also relates to compositions comprising bacterial strain of the genus Lactiplantibacillusor a mixture thereof for use in preventing and/or treating a nervous system disease in a subject in need thereof.
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
A61P 25/00 - Drugs for disorders of the nervous system
A61P 25/02 - Drugs for disorders of the nervous system for peripheral neuropathies
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
Provided herein, inter alia, are compositions, methods, and kits for optimally delivering viable microorganisms (such as beneficial microbes) through a water line. The compositions are constituted in such a manner as to minimize settling of the microorganisms within the water line and to maximize the survival of the microorganisms during storage and water line transit.
A01N 63/00 - Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
A01K 7/06 - Automatic devices actuated by the animal
Disclosed herein are methods of producing a food product or food precursor. These methods can comprise: (a) providing a food product/precursor that comprises at least water and sucrose, and (b) contacting the food product/precursor with at least one of (i) a glucosyltransferase enzyme that synthesizes alpha-1,6-glucan, and/or (ii) a glucosyltransferase enzyme that synthesizes alpha-1,3-glucan, wherein at least one alpha glucan is produced in the food product/precursor. A food product/precursor produced in such a method optionally has at least (i) reduced sugar content, (ii) increased texture (e.g., thickness and/or mouthfeel, (iii) improved physical appearance, and/or (iv) increased stringiness or stretchability. Food products and food precursors produced by this methodology are also disclosed.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
inter aliainter alia, are feed or feed additive compositions comprising direct fed microbials (DFMs) and other substances as well as methods for making and using the same for the improvement of a subject's performance and maintenance of a balanced gut microbiome.
The present teachings provide methods for increasing protein secretion, e.g., chymosin in filamentous fungi by co-expressing certain chaperone(s) and/or foldase(s). The present teachings also provide filamentous fungi containing certain chaperone(s) and/or foldase(s) and a protein of interest for increased secretion.
inter alia, inter alia, are microbial cross-reactive antigens (mCRAGs) and compositions comprising the same for use in the stimulation of T cells for the treatment or prevention of disease associated with coronavirus infection.
inter aliainter alia, are methods for improving animal health (such as gut health) and performance as well as decreasing methane emissions via administration of an effective amount of a glycoside hydrolase capable of removing at least one alpha-1,2-L-fucose moiety from an intestinal mucin layer. Such methods improve animal health and performance without the need to administer potentially harmful antibiotics to the livestock.
Provided herein are compositions for enabling natural adaptive spacer acquisition in CRISPR-Cas systems incapable of adaptation, e.g., non-adapting lactococcal CRISPR-Cas systems. Also provided are methods for using the compositions and products thereof to produce bacterial strains that are resistant, such as bacteriophage resistant, and/or evolved to have a desirable phenotype. Non-adapting CRISPR-Cas systems adapted according to the methods provided herein, and bacteria containing such adapted non-adapting CRISPR-Cas systems, are further provided. The compositions and methods provided herein allow for the controlled induction of natural spacer acquisition via adaptation in CRISPR-Cas systems that are fundamentally incapable of adaptation without modifying the features underlying the non-adapting behavior of the CRISPR-Cas system.
Provided herein are compositions and methods useful for producing thermophilic fermented dairy compositions, such as thermophilic fermented dairy products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus, useful for decreasing acetaldehyde content and increasing diacetyl content in a thermophilic fermented dairy composition and producing a cream flavor. Thermophilic fermented dairy compositions, including stored thermophilic fermented dairy compositions, produced according to the methods described herein are provided. Also provided are methods of identifying bacteria useful for producing thermophilic fermented dairy compositions having cream flavor.
Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus,useful for producing a ratio of acetaldehyde content to diacetyl content that produces a cream flavor in fermented plant-based compositions. In some embodiments, the bacteria, e.g., Lacticaseibacillus rhamnosus, decreases acetaldehyde content and/or increases diacetyl content in the fermented plant-based composition. Fermented plant-based compositions, including stored fermented plant-based compositions, produced according to the methods described herein are provided. Also provided are methods for identifying bacteria useful for producing fermented plant-based compositions having cream flavor.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
A23L 11/30 - Removing undesirable substances, e.g. bitter substances
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
Lactococcus lactisLactococcus lactisLactococcus cremorisLactococcus cremoris, and feed or food products, in particular a plant-based feed or food product obtained with these strains.
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
This invention relates to bacterial strains, compositions comprising bacterial strains as well as methods and uses of said strains and compositions for use in boosting the immune system. More specifically, the invention relates to bacterial strains having immunomodulatory properties providing specific health benefits in a subject in need thereof.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
CULTURES OF MICROORGANISMS, OTHER THAN FOR MEDICAL OR VETERINARY USE; ENZYMES FOR INDUSTRIAL USE; ENZYMES FOR THE FOOD INDUSTRY. YOGURT, CHEESE, CREAM (DAIRY PRODUCTS), MILK. BREAD, CONFECTIONERY, ICE CREAM, SAUCES. FRUIT JUICE, NON-ALCOHOLIC BEVERAGES, VEGETABLE JUICES.
Provided herein, inter alia, are methods for improving the growth of cells (such as probiotic cells or recombinant cells) by culturing the cells in a liquid media comprising one or more enzymes that hydrolyze at least one nucleoside triphosphate present in the media. Cells cultured in accordance with these methods exhibit improved growth compared to cells cultured in media that does not comprise one or more enzymes that hydrolyze at least one nucleoside triphosphate.
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor
C12N 1/38 - Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factorsStimulation of growth by removal of a chemical compound
The present invention relates to a dry composition to produce a plant-based food product. The composition comprises a mixture of ingredients including carrageenan, cellulose ether, glucomannan, at least one plant-based protein, starch and Potassium chloride, to achieve desirable texture of the food product at uncooked, hot and cold conditions for optimal bite and juiciness. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.
This invention relates to bacterial strains of the genus Blautia, compositions comprising bacterial said bacterial strains as well as methods and uses of said strains and compositions as a medicament, in particular for preventing, treating and/or reducing symptoms associated with a rhinovirus-induced common cold infection in a subject in need thereof.
The present invention relates to an enzymatic method of preparing a fermented plant-based product. More specifically, the method involves treating a plant-based liquid substrate having a plant protein content of 1 % (w/w) or higher with one or more proteases and a microorganism: and allowing the treated plant-based substrate to ferment to produce the fermented plant-based product. Preferably, the protease is B. amyloliquefaciens neutral metalloprotease (bacillolysin, P7L) and lactic acid bacteria are used for fermentation. At low degree of hydrolysis viscosity of the protease-treated plant protein surprisingly increased, potentially due to the formation of peptides with hydrophobic N-terminal moieties, which could form a gel due to hydrophobic interactions. At higher degree of hydrolysis viscosity was - as expected - reduced.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
This disclosure relates to an extrudate which contains, by weight based on the weight of the extrudate on a moisture-free basis, (a) from about 60% to about 90% plant protein; (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch. This disclosure also relates to a dry-blend composition which contains, by weight based on the total weight of the dry-blend composition on a moisture-free basis, (a) from about 65% to about 98% plant protein material, (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch.
Provided herein are compositions, e.g., starter cultures, containing Lactococcus laudensis and methods of using the same to produce fermented milk products.
A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23C 19/032 - Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
This specification relates to a process for preparing a purified human milk oligosaccharide (“HMO”) from an HMO-containing solution (e.g., a fermentation broth) by a process comprising removal of an antifoam agent, and a product of such a process.
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
This invention relates to polypeptides, more specifically amylase polypeptides and nucleic acids encoding these, and their uses e.g. as non-maltogenic exoamylases in producing food or feed products.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
C12N 9/28 - Alpha-amylase from microbial source, e.g. bacterial amylase
The present invention relates to an in-line method of galactooligosaccharide (GOS) quantification while preparing a dairy product having a high content of GOS fiber, and/or a GOS fiber-enriched dairy product in which the lactose content has also been significantly reduced.
Provided herein are compositions containing fungus, e.g., yeast, useful for treating and/or preventing gastrointestinal inflammation, and/or diseases, disorders, or conditions associated therewith, in a subject in need thereof and methods for using the same.
The present invention relates to apparatus and methods of seaweed farming and harvesting, and improvements relating thereto. More specifically, the present invention relates to a harvest apparatus for stripping seaweed from a tubular net. The apparatus comprises a harvest plate (100) comprising an orifice (102) for receiving the tubular net. The harvest plat further comprises a release channel (104) extending between the orifice (102) and an edge (101) of the harvest plate. The tubular net may be inserted into the orifice (102) and relative motion of the harvest plate (100) and the tubular net will strip off the seaweed. Additionally, the apparatus may comprise wings (103) being generally v-shaped. This apparatus allows for a more efficient, quicker and reliable of harvesting seaweed.
Provided herein, inter alia, are compositions and methods for treating and/or preventing conditions associated with gut inflammation caused by dysbiosis via use of exogenously administered acid phosphatases or enzymes of the GDA1_CD39 superfamily (such as apyrases).
A61P 1/00 - Drugs for disorders of the alimentary tract or the digestive system
51.
DIRECT FED MICROBIALS OF TYPE LACTOBACILLUS REUTERI EFFECTIVE AGAINST NECROTIC ENTERITIS CAUSED BY C. PERFRINGENS AND FREE OF ANTIMICROBIAL RESISTANCE GENES
inter aliainter alia, are compositions of organic acid-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
53.
A STABILIZER COMPOSITION COMPRISING MICROCRYSTALLINE CELLULOSE
The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
This invention relates to the use of bacterial strains for breaking down protein and increasing amino acid and peptide availability, wherein said bacterial strains are of the species Bifidobacterium animalis subsp. lactis, Lacticaseibacillus paracasei, Lactococcus lactis, Lactobacillus acidophilus, Lactiplantibacillus plantarum and/or Lacticaseibacillus rhamnosus or a mixture thereof.
This invention relates to the use of bacterial strains for improving protein digestion and/or increasing amino acid bioavailability in a subject, wherein said bacterial strains are of the species Bifidobacterium animalis subsp. lactis, Lacticaseibacillus paracasei, Lactococcus lactis, Lactobacillus acidophilus, Lactiplantibacillus plantarum and/or Lacticaseibacillus rhamnosus or a mixture thereof.
A microcrystalline cellulose composition comprising i. microcrystalline cellulose; ii. a carboxymethyl cellulose a) having a degree of substitution (DS) of from 0.4 to 0.8; iii. a carboxymethyl cellulose b) having a DS of from 0.6 to 1.0; and iv. a carboxymethyl cellulose c) having a DS of from 1.0 to 1.5, wherein the DS of carboxymethyl cellulose a) is at least 0.1 lower than the DS of carboxymethyl cellulose b) and the DS of carboxymethyl cellulose b) is at least 0.1 lower than the DS of carboxymethyl cellulose c), and the total weight of the carboxymethyl celluloses a), b) and c) is at least 6 weight percent, based on the total weight of microcrystalline cellulose and the carboxymethyl celluloses a), b) and c). is useful as a stabilizer in aqueous compositions, particularly in beverages.
The present invention relates to a liquid DATEM composition comprising DATEM rich in DATEM I and/to DATEM II, and a diluent selected from the group consisting of water, glycerol and mixtures thereof. The invention is also related to a process for preparing the composition and the use thereof.
A bacterial strain which has been modified to reduce the activity and/ or expression of autolysin, wherein said modified strain has reduced sensitivity to bacteriophage, bacterial compositions comprising the bacterial strain and use of the strain or composition in manufacture of a food or feed product.
C12N 9/36 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4 bonds between N-acetylmuramic acid and 2-acetylamino 2-deoxy-D-glucose, e.g. lysozyme
C07K 14/315 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Streptococcus (G), e.g. Enterococci
A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
61.
BACTERIUM WITH REDUCED SENSITIVITY TO BACTERIOPHAGE
A bacterial strain which has been modified to reduce the activity and/ or expression of autolysin, wherein said modified strain has reduced sensitivity to bacteriophage, bacterial compositions comprising the bacterial strain and use of the strain or composition in manufacture of a food or feed product.
A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
C07K 14/315 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Streptococcus (G), e.g. Enterococci
C12N 9/36 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4 bonds between N-acetylmuramic acid and 2-acetylamino 2-deoxy-D-glucose, e.g. lysozyme
Provided herein, inter alia, are recombinant Yarrowia cells comprising a nucleic acid encoding a viral protein or a fragment thereof for use in the treatment and prevention of viral disease as well as methods for making and using the same.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
PROTEINS FOR USE IN THE MANUFACTURE OF FOOD PRODUCTS, FOOD SUPPLEMENTS AND BEVERAGES; PROTEIN FOR INDUSTRIAL USE; PLANT PROTEIN USED AS AN ADDITIVE FOR THE MANUFACTURE OF FOOD AND BEVERAGES PROTEIN DIETARY SUPPLEMENTS; PROTEIN BASED NUTRITIONAL ADDITIVES FOR HUMAN CONSUMPTION
There is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt.% based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 700 kDa.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A61K 36/04 - Rhodophycota or rhodophyta (red algae), e.g. Porphyra
This invention relates to bacteria of the species Lacticaseibacillus paracasei for use in preventing or treating cognitive impairments in a subject in need thereof. This invention also relates to bacteria of the species Lacticaseibacillus paracasei for use in preventing or treating cognitive impairments induced by sleep deprivation and/or insufficient sleep in a subject in need thereof.
The present invention relates to a gelling composition to produce a plant-based food product. The composition comprises a mixture of plant-based protein, salts of alginate and a calcium source. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.
Lacticaseibacillus paracaseiLacticaseibacillus paracasei Lacticaseibacillus paracasei for use in preventing or treating cognitive impairments induced by sleep deprivation and/or insufficient sleep in a subject in need thereof.
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising mixed bed ion exchange, and a product of such a process.
C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
A23C 9/146 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
69.
PROCESS FOR PURIFYING A HUMAN MILK OLIGOSACCHARIDE AND RELATED COMPOSITIONS
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising anion ion exchange, cation ion exchange, and mixed bed ion exchange; and a product of such a process.
C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23C 9/146 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
70.
COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROVING BREAD RESILIENCE AND REDUCING AMOUNT OF ADDED SUGARS
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
This specification relates to preparing a purified human milk oligosaccharide (HMO) from an HMO solution by a process comprising nanofiltration, as well as processes for making foods, dietary supplements, medicines and infant formulas comprising a purified HMO. This specification also relates to purified HMOs and foods, dietary supplements, medicines and infant formulas prepared by processes disclosed in this specification.
A23C 9/20 - Dietetic milk products not covered by groups
A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
73.
PROBIOTICS FOR USE IN THE PREVENTION OR TREATMENT OF ILLNESS AND/OR SYMPTOMS ASSOCIATED WITH CORONAVIRUSES
This invention relates to bacterial strains, compositions comprising bacterial strains as well as methods and uses of said strains and compositions for 1) preventing or treating illness and/or symptoms associated with a coronavirus in a subject in need thereof and/or 2) prolonging immunity against a disease caused by a coronavirus in a subject in need thereof after the subject has previously a) been exposed to the coronavirus; b) recovered from a disease caused by infection with the coronavirus; and/or c) been vaccinated against the coronavirus.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
INGREDIENTS FOR THE INDUSTRIAL MANUFACTURE OF FOODSTUFFS AND BEVERAGES, NAMELY CULTURES OF MICROORGANISMS, NOT FOR MEDICAL AND VETERINARY PURPOSES. CULTURES OF MICROORGANISMS FOR MEDICAL OR VETERINARY USE; DIETETIC FOODS AND BEVERAGES ADAPTED FOR MEDICAL USE; FOOD FOR BABIES (INFANT FORMULA). DAIRY PRODUCTS, MILK BEVERAGES, YOGURT.
76.
BIFIDOBACTERIA FOR PREVENTING, REDUCING OR TREATING SKIN AGING
Bifidobacterium animalisBifidobacterium animalisBifidobacterium animalisBifidobacterium animalis ssp. lactis strains Bi-07, B420 and Bl-04 for preventing, reducing or treating skin aging in a subject.
A61K 8/99 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
The present invention provides methods of mashing high tannin adjuncts. More specifically, high tannin adjuncts can be refractory to exogenous enzymes used in barley malt brewing. The present invention provides enzymes which are uninhibited in tannin. In particular, tannin uninhibited, raw starch degrading α-amylases are provided in accordance with the instant invention.
The invention relates to a process for reducing the reactivity of pectin extracted from a raw material containing a high proportion of calcium-sensitive pectin, the process comprising subjecting the extracted pectin to enzymatic depolymerization.
The invention relates to a method for generating a Streptococcus thermophilus strain exhibiting a "high galactose utilization" profile, which is characterized by a high percentage of consumed galactose at the maximum speed of lactose consumption and optionally a high percentage of consumed galactose at the end of lactose consumption (both as determined by assay I), comprising modifying the sequence of the gal-lac gene cluster. The invention also relates to a Streptococcus thermophilus strain obtained or obtainable by this method, to a Streptococcus thermophilus strain characterized both by the sequence of its gal-lac gene cluster and its "high galactose utilization" profile, to a culture and kit-of part comprising such strains, as well as to the use of such strains in food applications.
C07K 14/315 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Streptococcus (G), e.g. Enterococci
C12N 15/00 - Mutation or genetic engineeringDNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purificationUse of hosts therefor
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.
The invention relates to a method for generating a Streptococcus thermophilus strain exhibiting a "high galactose utilization" profile, which is characterized by a high percentage of consumed galactose at the maximum speed of lactose consumption and optionally a high percentage of consumed galactose at the end of lactose consumption (both as determined by assay I), comprising modifying the sequence of the gal-lac gene cluster. The invention also relates to a Streptococcus thermophilus strain obtained or obtainable by this method, to a Streptococcus thermophilus strain characterized both by the sequence of its gal-lac gene cluster and its "high galactose utilization" profile, to a culture and kit-of part comprising such strains, as well as to the use of such strains in food applications.
C07K 14/315 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Streptococcus (G), e.g. Enterococci
C12N 15/00 - Mutation or genetic engineeringDNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purificationUse of hosts therefor
Provided herein, inter alia, are compositions comprising one or more biologically pure strains of bacteria as well as methods of making and using the same to treat and/or prevent one or more obesity related disorders in a subject m need thereof.
Provided herein are compositions comprising one or more biologically pure strains of bacteria selected from Eubacterium eligens DSM 33458, Intestinimonas massiliensis DSM 33460, Prevotella copri DSM 33457 and Akkermansia sp DSM 33459 or extracellular vesicles isolated from said strains. Akkermansia strain allegedly belongs to a novel species. Methods of making and using the same to treat and/ or prevent one or more obesity related disorders in a subject in need thereof claimed.
Provided herein, inter alia, are compositions comprising one or more biologically pure strains of bacteria as well as methods of making and using the same to treat and/or prevent one or more obesity related disorders in a subject m need thereof.
The present invention relates to a dairy-based spreadable composition comprising milk fats, water, a stabilizer and emulsifier, wherein the composition is an oil-in-water emulsion. Also, the present invention is related to a process for preparing a dairy-based spreadable composition, wherein a dairy-based water-in-oil emulsion, emulsifier, a stabilizer, water, and a dairy-based oil-in-water emulsion are added in a specific order so as to result in a final product with desired organoleptic properties and good spreadability.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Engineered robust high Tm-phytase clade polypeptides and fragments thereof are described herein. Also described are methods of making such engineered robust high Tm-phytase clade and fragments thereof and use thereof in enhancing animal performance.
The present invention is directed to a composition of colloidal microcrystalline cellulose, particularly for developing (uplifting) premium texture in various types of fermented or acidified milk products, preferably, yoghurt types, produced by using a colloidal microcrystalline cellulose and at least one other hydrocolloid, products made therewith and process for production of these products. The present invention is mainly directed to fermented or acidified milk products as yogurt type and ambient stable yogurt.
The present invention relates to flavor stabilized beers and to methods of making flavor stabilized beers. More specifically, the instant disclosure provides methods and compositions for the production of flavor stabilized beer having low riboflavin using modified yeast to ferment a wort.
inter aliaegasphaera elsdeniiegasphaera elsdenii and methods of making and using the same to promote improvement of one or more metrics in an animal, such as increased bodyweight/carcass gain, increased feed intake, decreased feed conversion ratio (FCR), decreased medical costs, decreased transition period, decrease use of antibiotics, and reduced mortality.
Provided herein are poultry diets containing phytase polypeptides or fragments thereof wherein the diet contains no or substantially no inorganic phosphate.
The present invention relates to a dry composition to produce a plant-based food product. The composition comprises a mixture of ingredients including carrageenan, cellulose ether, glucomannan, at least one plant-based protein, starch and Potassium chloride, to achieve desirable texture of the food product at uncooked, hot and cold conditions for optimal bite and juiciness. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
Provided herein, inter alia, are engineered phytase polypeptides and fragments thereof with improved thermotolerance as well as methods for producing and using the same for enhancing animal performance on one or more metrics.
This specification relates to a process for reducing oxidation of a foodstuff, an antioxidant composition for use in such a process, and a foodstuff wherein oxidation is reduced by such a process.
inter aliainter alia, are compositions of short chain fatty acid (SCFA)-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
inter aliainter alia, are feed or feed additive compositions comprising chitin-glucan as well as methods for making and using the same for improving the performance of a subject with respect to feed conversion ratio (FCR), weight gain, feed efficiency, carcass quality, maintenance of a healthy guy microbiome, and/or decreased susceptibility to intestinal pathogens and diseases associated with the same.
A23K 50/30 - Feeding-stuffs specially adapted for particular animals for swine
A23K 50/75 - Feeding-stuffs specially adapted for particular animals for birds for poultry
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/275 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
A61K 47/69 - Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additivesTargeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A61K 35/00 - Medicinal preparations containing materials or reaction products thereof with undetermined constitution
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
inter aliaLactobacillus spLactobacillus sp. and methods of making and using the same combinations to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.
This specification relates to an oral healthcare treatment method using 2'-fucosyllactose (2'-FL) to decrease adherence of cariogenic bacteria to tooth enamel. This specification also relates to 2-FL compositions that may be used in such a method.
C07K 14/34 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria from Corynebacterium (G)
C12N 15/52 - Genes encoding for enzymes or proenzymes
C12N 15/77 - Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for CorynebacteriumVectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for Brevibacterium
