Provided is a computer implemented method and systems for assessing the risk of phage infection in a fermented dairy product manufacturing process. The method comprises steps of receiving a plurality of predetermined fermented dairy product manufacturing conditions and inputting the plurality of predetermined fermented dairy product manufacturing conditions into a model to generate a coagulation state. Furthermore, the method comprises outputting the phage score generated by the model, and optionally determining means and/or actions to minimize the risk pf phage infections.
G06Q 10/04 - Prévision ou optimisation spécialement adaptées à des fins administratives ou de gestion, p. ex. programmation linéaire ou "problème d’optimisation des stocks"
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
G06Q 10/06 - Ressources, gestion de tâches, des ressources humaines ou de projetsPlanification d’entreprise ou d’organisationModélisation d’entreprise ou d’organisation
The present disclosure relates to a process for electrostatic spray drying of a living microorganism with a specific surface charge. using electrostatic charge provided by a high voltage source, wherein said electrostatic charge is the same as the surface charge of the microorganism.
F26B 3/12 - Procédés de séchage d'un matériau solide ou d'objets impliquant l'utilisation de chaleur par convection, c.-à-d. la chaleur étant transférée d'une source de chaleur au matériau ou aux objets à sécher par un gaz ou par une vapeur, p. ex. l'air le gaz ou la vapeur entraînant le matériau ou les objets à sécher sous forme d'une pulvérisation
3.
A Mixture of Probiotic Strains to Improve Health and Growth Performance of Ruminants
The present disclosure generally relates to compositions and methods for inhibiting pathogenic growth, thereby reducing the severity of diarrhea episodes and also improving health and growth performance of ruminants. More specifically, the disclosure relates to compositions and methods for inhibiting pathogenic growth through the use of a novel combination of probiotic strains.
A61K 35/742 - Bactéries sporulées, p. ex. Bacillus coagulans, Bacillus subtilis, clostridium ou Lactobacillus sporogenes
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
The patent is related to use of one or more Pichia kluyveri strains for inhibiting or delaying growth of Saccharomyces spp. in beverages, preferably beverage with reduced alcohol content. Provided herein are also Pichia kluyveri deposited as DSM 34278 and Pichia kluyveri deposited as DSM 34279 and mutants thereof, as well as composition comprising said Pichia kluyveri.
The present invention generally relates to compositions comprising Bacillus subtilis with nematicidal effect against phytonematodes on plants and/or its habitat, to its use, to a process for its preparation, to the use of Bacillus subtilis, to preventing, controlling, combating and/or conferring induction of resistance to phytonematodes and to a kit. Particularly, the invention relates to Bacillus subtilis (DSM 32324).
Bifidobacterium breveBifidobacterium breve or Bifidobacterium breve strain deposited as DSM 32356 or compositions comprising said bacteria for use in preventing, reducing, or ameliorating fatigue symptoms of Intestinal Bowel Syndrome, in particular diarrhea predominant Intestinal Bowel Syndrome.
The present invention relates to microencapsulated microbial cultures with high storage stability and method of preparation thereof. It particularly relates to probiotic microencapsulation using protein-oligosaccharide conjugate and chitosan to form a complex insoluble coacervates polymer for enhancing storage stability of microbial cultures during freeze drying and storage.
C12N 11/02 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique
C12N 11/04 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique piégées à l’intérieur du support, p. ex. dans un gel ou dans des fibres creuses
C12N 11/10 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique le support étant un hydrate de carbone
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23P 10/30 - Mise en capsules de particules, p. ex. additifs alimentaires
This invention describes a composition for clotting milk wherein the composition contributes simultaneously to the increase of yield of cheese curd and to the maintenance of adequate proteolysis values which are responsible for the proper development of texture and flavor in specific types of cheese.
E. coliE. coli in a human subject, said composition comprising an effective amount of 2´-fucosyllactose, 3-fucosyllactose, 3'-sialyllactose, 6´-sialyllactose, and lacto-N-tetraose.
E. coli E. coli in a human subject, said composition comprising at least one human milk oligosaccharide, wherein the human milk oligosaccharide is 3-fucosyllactose, 3'-sialyllactose, 6'-sialyllactose, and / or lacto-N-tetraose.
The invention relates to preparation of plant-based meat analogue products with Leuconostoc carnosum. Such products can be made by inoculating a composition comprising said bacteria on plant based starting material. The invention also provides use of Leuconostoc carnosum for improving the sensory properties of such products.
A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
A23J 1/12 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des céréales, de la farine, du son ou des mélasses
The present invention relates to a phage-resistant lactic acid bacterium, compositions comprising the bacterium, and fermented food products obtained with the bacterium or compositions comprising the bacterium.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention relates to Lactococcus starter cultures that are compatible with nisin-producing strains and simultaneously do not degrade nisin. The present invention defines starter cultures that can be used in combination with nisin-producing cultures, without degradation of nisin. Furthermore, it is also disclosed that starter cultures can be made by a combination of nisin-producing strains and strains containing nisin-immunity genes and/or and absent of the gene to prevent degradation of nisin.
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.
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.
Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp. bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 19/032 - Fabrication du caillé pour fromage caractérisée par l'emploi de micro-organismes spécifiques, ou d'enzymes d'origine microbienne
The present invention relates to microencapsulated microbial cultures with high storage stability and methods for producing these. In particular, the present invention relates to microbial cultures formulated at high ratios of encapsulation matrix material to core material.
C12N 11/04 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique piégées à l’intérieur du support, p. ex. dans un gel ou dans des fibres creuses
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
Compositions and methods for solubilizing minerals, such as phosphorous and potassium; for increasing the availability of phosphorous, potassium and other minerals for plant uptake, accumulation, and utilization; for reducing the need for exogenous fertilizers; for mitigating the effects of pests and abiotitc stressors; and for improving plant health, growth, and yield.
Streptococcus thermophilus is highly adapted to grow on lactose and its main role in dairy fermentation is the rapid conversion of lactose into lactate. Glucose is known as a poor substrate for growth and only some strains of S. thermophilus are known to ferment galactose. The present invention aims to provide S. thermophilus strains that are better adapted to grow and acidify in low-lactose solutions such as lactose-hydrolyzed milk.
C12N 15/01 - Préparation de mutants sans introduction de matériel génétique étrangerProcédés de criblage à cet effet
C07K 14/315 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant de Streptococcus (G), p. ex. Enterocoques
The present invention is in the field of dairy technology. It relates a method for producing fermented milk products comprising the steps of: (a) Exposing a lactic acid bacteria strain to a pre-treatment media comprising one or more first sweeteners to obtain a pre-treated strain; (b) Providing a milk base comprising one or more second sweeteners; (c) Fermenting the milk base with the pre-treated strain to produce the fermented milk product; and wherein the fermented milk product after days of storage at room temperature has reduced citrate conversion as compared to a fermented milk product produced without the pre-treated strain. The invention also provides a fermented product produced therefrom.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
The present disclosure relates to methods for producing a composition comprising one or more lipopeptides such as e.g. fengycin, iturin or surfactin, comprising the steps a) initiating a fermentation process by introducing bacteria belonging to Bacillus spp. into a suitable fermentation medium; b) maintaining a low level of dissolved oxygen (DO) in the fermentation medium, and c) performing a recovery step to recover the one or more lipopeptides thereby providing a composition comprising the one or more lipopeptides, wherein the low level of dissolved oxygen in step b) is preferably a dissolved oxygen level in the range of 5-35%. A composition obtained by said methods and its use for controlling, preventing or ameliorating an infection in a plant caused by a fungal or bacterial pathogen is also claimed.
The present invention belongs to the field of food products, in particular fresh mozzarella, and provides packing water suitable for directly acidified fresh mozzarella comprising at least one lactic acid bacterium (LAB), preferably wherein the at least one LAB strain is selected from a Lactobacillus strain, a Lactiplantibacillus strain, a Lacticaseibacillus strain or a Lactococcus strain. The invention further provides LAB suitable for being comprised in the packing water of the present invention and methods for producing packaged fresh mozzarella using the packing water and LAB of the present invention.
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
A23C 19/032 - Fabrication du caillé pour fromage caractérisée par l'emploi de micro-organismes spécifiques, ou d'enzymes d'origine microbienne
A23L 27/24 - Épices, agents aromatiques ou condiments synthétiques préparés par fermentation
A01N 63/20 - BactériesSubstances produites par des bactéries ou obtenues à partir de celles-ci
A23K 40/30 - Mise en forme ou traitement des produits alimentaires pour animaux par encapsulationMise en forme ou traitement des produits alimentaires pour animaux par revêtement
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23P 10/30 - Mise en capsules de particules, p. ex. additifs alimentaires
A61K 35/744 - Bactéries lactiques, p. ex. entérocoques, pédiocoques, lactocoques, streptocoques ou leuconostoques
C12N 1/38 - Stimulation chimique de la croissance ou de l'activité par addition de composés chimiques qui ne sont pas des facteurs essentiels de croissanceStimulation de la croissance par élimination d'un composé chimique
C12N 11/04 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique piégées à l’intérieur du support, p. ex. dans un gel ou dans des fibres creuses
C12N 11/10 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique le support étant un hydrate de carbone
C12P 39/00 - Procédés faisant intervenir simultanément des micro-organismes de différents genres dans le même procédé
23.
IMPROVING FERMENTATION OUTPUT BY MEDIA SUPPLEMENTATION
The present disclosure relates to methods for improving the fermentation process to produce the antifungal lipopeptides fengycin and iturin by supplementation of the fermentation medium with glutamate using Bacillus amyloliquefaciens.
The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.
A23L 2/84 - Clarification ou affinage des boissons non alcooliséesÉlimination des matières non désirées utilisant des micro-organismes ou un matériau biologique, p. ex. enzymes
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
The present invention relates to microbial starter cultures. More specifically, a method for preparing a microbial culture such as a lactic acid bacteria (LAB) starter culture wherein at least one microbial strain such as a lactic acid bacteria and at least one hemoprotein is inoculated in a culture medium.
The present disclosure generally relates to compositions and methods for reducing the development and/or severity of respiratory disease using a novel combination of probiotic strains, thereby improving health performance of animals. Also, the disclosure relates to compositions and methods for inhibiting pathogenic growth using a novel combination of probiotic strains.
A61K 35/742 - Bactéries sporulées, p. ex. Bacillus coagulans, Bacillus subtilis, clostridium ou Lactobacillus sporogenes
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A61P 11/00 - Médicaments pour le traitement des troubles du système respiratoire
A61P 31/06 - Agents antibactériens pour le traitement de la tuberculose
A61P 31/16 - Antiviraux pour le traitement des virus ARN de la grippe ou des rhinovirus
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
A23K 50/30 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les porcs
A23K 50/40 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux carnivores, p. ex. pour les chats ou les chiens
A23K 50/50 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les rongeurs
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
The present invention relates to a composition for producing a fermented milk product comprising (i) at least one Streptococcus thermophilus (St) strain, wherein the St strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the gick gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and (ii) at least one Lactobacillus delbrueckii subsp. bulgaricus (Lb) strain, wherein the Lb strain is lactose-deficient and capable of metabolizing a non-lactose carbohydrate.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 17/02 - BabeurrePréparations à base de babeurre contenant des micro-organismes ou des enzymes, ou traités à l'aide de ceux-ci
NN-fucopentaose III (LNFP-III), nucleic acid molecules comprising at least one nucleotide sequence which encodes one of the variant alpha-1, 3-fucosyltransferase polypeptides, genetically engineered microbial cells containing at least one of the alpha-1, 3-fucosyltransferase polypeptides and / or one of the nucleotide sequences encoding one of the alpha- 1, 3-fucosyltransferase polypeptides, the use of the al pha-1, 3-fucosyltransferase polypeptides and / or the microbial cells for the production of LNFP-III and a method for producing LNFP-III.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
30.
REDUCED PANTOTHENIC ACID LEVELS IN FERMENTATIVE PRODUCTION OF OLIGOSACCHARIDES
Disclosed are means and methods for the fermentative production of an oligosaccharide of interest by a genetically engineered microbial cell, wherein concomitant biosynthesis of pantothenic acid is reduced or abolished.
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
31.
Method of Inhibiting Isomerization of a Reducing Saccharide Upon Thermal Treatment
Disclosed is a method of inhibiting isomerization of a reducing saccharide in an aqueous solution containing said reducing saccharide upon thermal treatment of said aqueous saccharide solution by acidifying the aqueous saccharide solution prior to its thermal treatment, and the use of the thermally treated aqueous solution containing said reducing saccharide for producing a biological product.
P8093PC00 13 ABSTRACT The present disclosure generally relates to probiotics for reducing the release of proinflammatory cytokines. In particular, the present disclosure provides a composition comprising Lacticaseibacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis that can reduce the overall pro-inflammatory cytokines in a subject such as, for example, interleukin-6 (IL-6). The present disclosure provides a method of preventing, reducing, or ameliorating the symptoms of stress and/or anxiety, in a subject in need thereof, with a composition comprising Lacticaseibacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
31 - Produits agricoles; animaux vivants
Produits et services
(1) Animal feed additives and animal feed additives for use as nutritional supplements; bacteriological preparations for use as nutritional additives in foodstuffs for animals; cultures of microorganisms for use as additives with nutritional properties in fodder; microbial additives for animal fodder; nutritional supplements for livestock feed; additives with nutritional properties for animal fodder, not for medical purposes.
36.
Streptococcus thermophilus Strains with Improved Texturing Properties
The invention provides Streptococcus thermophilus mutants, such as DSM22933, which have improved texturizing properties. The strains have: (i) a mutation in the branched chain amino acid transport ATP-binding protein LivG (TC 3.A.1.4.1) gene; (ii) a mutation in the ABC transporter permease protein gene; and/or (iii) a mutation in the peptide deformylase protein gene. The invention, furthermore, relates to compositions, such as a starter culture, comprising one or more of these mutants, to fermented products made using these mutants and to the use of the mutants and compositions of the invention.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
C12N 9/80 - Hydrolases (3.) agissant sur les liaisons carbone-azote autres que les liaisons peptidiques (3.5) agissant sur les liaisons amides des amides aliphatiques
C12Q 1/24 - Méthodes d'échantillonnage, d'inoculation ou de développement d'un échantillonMéthodes pour isoler physiquement un micro-organisme intact
The present invention relates to methods for producing bacteria, designed to enhance the bacteria by subjecting them to stress conditions. The invention also relates to use of the produced bacteria for the preparation of food products.
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
The present invention relates to a method for improving the organoleptic experience of a plant-based cheese-analogue, and the resulting products as such. In particular, bacterial blends that through fermentation of a plant base yield a gel or matrix with improved texture and flavor that resemble that of dairy cheese. The present application also provides bacterial strains which contribute to gel firmness or improve of flavor profile in plant-based
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
Provided are variants of a β-1,3-N-acetylglucosaminyltransferase polypeptide which possess a higher substrate specificity for lactose than for lacto-N-neotetraose as compared to Neisseria meningitidis LgtA, microbial cells possessing such a variant β-1,3-N-acetylglucosaminyltransferase polypeptide, and their use in producing oligosaccharides of interest which contain an N-acetylglucosamine moiety.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
41.
PROCESS FOR MANUFACTURING A POWDER BLEND OF OLIGOSACCHARIDES
Disclosed is a process for manufacturing a powder blend essentially consisting of at least two structurally distinct human milk oligosaccharides (HMOs), the process comprising a) providing at least two spray-dried powders, wherein each spray-dried powder essentially consists of a structurally distinct HMO and b) mixing the at least two spray-dried powders in a vertical convective mixer having a fixed mixing vessel and a motor-driven agitator, wherein the mixing occurs by rotation of the agitator inside the fixed mixing vessel.
The present disclosure relates to processes for the production of cottage cheese using thermophilic lactic acid bacteria and lactose-deficient mesophilic lactic acid bacteria. The disclosure further relates to bacterial compositions suitable for use in these processes and for cottage cheese produced by the processes of the disclosure.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 19/032 - Fabrication du caillé pour fromage caractérisée par l'emploi de micro-organismes spécifiques, ou d'enzymes d'origine microbienne
A23C 19/076 - Fromages à pâte fraîche, p. ex. fromage blanc ou à la crème
The present disclosure is in the field of dairy technology. It relates to methods for producing pasta filata type cheese products and products produced therefrom. The disclosure describes new strains and starter cultures comprising said strains suitable for preparing pasta filata type cheese products.
The present invention relates to a method for improving organoleptic properties of a plant-based cheese-analogue, and the resulting products as such. In particular, the combination of fermentation and enzymatic treatment yields a plant-based matrix with improved gel properties, such as increased hardness and springiness, to provide a product with a sensory feel that mimic dairy-based cheese. In addition, the treatment also reduces the number of bitterness-associated peptides found in the product.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
45.
POLYSACCHARIDES RESULTING IN IMPROVED WATER HOLDING CAPACITY OF DAIRY PRODUCTS
The present invention provides EPS structures, as identified by their repeating unit, the corresponding eps gene clusters and strains producing such EPS which result in the desired combination of water-holding capacity, texture and acidification speed. The invention further provides methods of using the EPS and strains producing such EPS for producing food product.
The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactococcus lactis strain, which is capable of metabolizing the non-lactose carbohydrate, to a milk base, and 2) fermenting the milk for a period of time until a target pH is reached to obtain a fermented milk product.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 13/16 - Préparations à base de crème contenant des micro-organismes, des enzymes, ou des antibiotiques, ou traités à l'aide de ceux-ciCrème aigre
A23C 19/032 - Fabrication du caillé pour fromage caractérisée par l'emploi de micro-organismes spécifiques, ou d'enzymes d'origine microbienne
The present invention relates to encapsulation of microbial cultures to improve the robustness and stability upon storage. In particular, the present invention relates to dry preparations of microbial cultures, such as lactic acid bacteria (LAB), coated by a fat-matrix that increase survivability and mitigate post-acidification upon storage at ambient temperature for extended periods of time.
C12N 11/04 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique piégées à l’intérieur du support, p. ex. dans un gel ou dans des fibres creuses
The present invention relates to encapsulation of microbial cultures to improve the robustness and stability upon storage. In particular, the present invention relates to dry preparations of microbial cultures, such as lactic acid bacteria (LAB), coated by a fat-matrix that increase survivability and mitigate post-acidification upon storage at ambient temperature for extended periods of time.
C12N 11/04 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique piégées à l’intérieur du support, p. ex. dans un gel ou dans des fibres creuses
The present application is in the field of dry compositions for non-Saccharomyces yeasts, a process for preparing such compositions through freeze-drying and compositions which may be prepared by the processes. The processes are characterized in that the lyoprotectants comprise maltodextrin, antioxidant(s) and disaccharide(s), and that the dry matter weight ratio of lyoprotectants to yeast biomass is between 0.5:1 and 4:1, preferably between 0.5:1 and 3:1.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
The present invention relates to encapsulation of microbial cultures to improve the robustness and stability upon storage. In particular, the present invention relates to dry preparations of microbial cultures, such as lactic acid bacteria (LAB), coated by a fat-matrix that increase survivability and mitigate post-acidification upon storage at ambient temperature for extended periods of time.
C12N 11/04 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique piégées à l’intérieur du support, p. ex. dans un gel ou dans des fibres creuses
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products comprising live bacteria which products have no or low/reduced post-acidification when stored at ambient temperature. The invention furthermore relates to fermented milk products produced by the method.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
53.
MANGANESE SCAVENGING LACTOBACILLI AND USES THEREOF
The present invention is in the field of microbiology. The present application provides novel lactobacilli with inactivated regulatory sequences for manganese transporter MntH1 as well as composition comprising the bacteria. Such bacteria can be used for manufacturing food products or other industrial applications. Furthermore, the present invention provides a method of improving manganese scavenging activity in lactobacilli.
The invention relates to a method of producing a beverage comprising the steps of (a) fermenting a wort using a culture comprising a maltose-negative yeast strain to obtain a fermented beverage having an alcohol content of less than 1.00% v/v; and (b) subjecting the fermented beverage to a thermal dealcoholization step at a temperature between 2° and 80° C. to obtain the beverage.
C12C 12/00 - Procédés spécialement adaptés pour la fabrication de bières particulières
C12H 3/02 - Procédés de réduction de la teneur en alcool des solutions fermentées ou des boissons alcoolisées pour obtenir des boissons à faible teneur en alcool ou sans alcool par évaporation
Provided is a computer implemented method for predicting coagulation of milk in a cheese manufacturing process using a coagulant. The method comprises steps of receiving a plurality of predetermined milk coagulation process conditions and inputting the plurality of predetermined milk coagulation process conditions into a model to generate a coagulation state. Furthermore, the method comprises outputting the coagulation state generated by the model, the coagulation state predicting the coagulation of the milk in the cheese manufacturing process over time to determine a curd cutting time.
The present invention provides a hard capsule comprising an outer and one inner capsule, wherein the outer capsule comprises a hydrophobic liquid and the inner capsule which comprises a composition comprising uncoated microorganisms and optionally at least one desiccant.
The present invention provides a hard capsule comprising an outer and one inner capsule, wherein the outer capsule comprises a hydrophobic liquid and the inner capsule which comprises a composition comprising uncoated microorganisms and optionally at least one desiccant.
The composition may comprise a filtrate composed of viable fecal bacteria useful for fecal microbiota transplantation (FMT) or a mixture of one or more different types of microorganisms isolated from intestinal microbiome, such as bacteria, archaea, virus, or fungi such as yeast.
The present invention provides a hard capsule comprising an outer and one inner capsule, wherein the outer capsule comprises a hydrophobic liquid and the inner capsule which comprises a composition comprising uncoated microorganisms and optionally at least one desiccant.
The composition may comprise a filtrate composed of viable fecal bacteria useful for fecal microbiota transplantation (FMT) or a mixture of one or more different types of microorganisms isolated from intestinal microbiome, such as bacteria, archaea, virus, or fungi such as yeast.
The composition may comprise a desiccant, preferably a food approved component which is degradable in the gastrointestinal tract. The hydrophobic liquid, if present, is preferably at least one edible oil.
The present invention provides a hard capsule comprising an outer and one inner capsule, wherein the outer capsule comprises a hydrophobic liquid and the inner capsule which comprises a composition comprising uncoated microorganisms and optionally at least one desiccant.
The composition may comprise a filtrate composed of viable fecal bacteria useful for fecal microbiota transplantation (FMT) or a mixture of one or more different types of microorganisms isolated from intestinal microbiome, such as bacteria, archaea, virus, or fungi such as yeast.
The composition may comprise a desiccant, preferably a food approved component which is degradable in the gastrointestinal tract. The hydrophobic liquid, if present, is preferably at least one edible oil.
Also provided are methods of treating or preventing a dysbiosis in a human subject, comprising administering to the human subject at least one capsule of the invention.
The present disclosure relates to a method for producing continental type cheese via the use of optimized processes and bacterial culture design. The disclosure also relates to products prepared by the method as well as bacterial compositions suitable for preparing said products.
Microbial starter cultures. More specifically, a method for preparing a microbial culture such as a lactic acid bacteria (LAB) starter culture wherein at least one microbial strain such as a lactic acid bacteria and at least one inactivated yeast strain is inoculated in a culture medium.
A23C 19/06 - Traitement du caillé après la séparation du petit-laitProduits ainsi obtenus
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
The present invention relates to the provision of methods of preparing a bacterial culture and bacterial cultures obtained thereby. The present invention also relates to the provision of methods for reducing viability loss and/or activity loss during freezing and/or drying of a bacterial culture and for increasing storage stability of a frozen and/or dried bacterial culture.
This disclosure relates to method for making a food product, such as a dairy product or cheese, wherein a phospholipase is used. The disclosure also relates to the use of the phospholipase to improve fat retention and/or protein retention in said process for making the food product.
A23C 19/076 - Fromages à pâte fraîche, p. ex. fromage blanc ou à la crème
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
A23C 13/16 - Préparations à base de crème contenant des micro-organismes, des enzymes, ou des antibiotiques, ou traités à l'aide de ceux-ciCrème aigre
A23C 21/02 - Petit-laitPréparations à base de petit-lait contenant des micro-organismes ou des enzymes, ou traités à l'aide de ceux-ci
The present disclosure relates a composition for use in balancing the immune system of a newborn or infant subject, said composition comprising an effective amount of 2'-fucosyllactose, 3-fucosyllactose, 3'-sialyllactose, 6'-sialyllactose, and lacto-N-tetraose.
The present disclosure or application provides bacteria of the species Lacticaseibacillus rhamnosus (j_. rhamnosus) DSM 34194. The bacteria are able to maintain a high viability in fermented milk products during storage even at ambient temperature and are further characterized by a low post-acidification activity. The disclosure or application further provides composition or starter cultures comprising the bacteria, methods of producing fermented milk products using the bacteria or starter culture and fermented milk products obtainable by these methods.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention relates to the field of food technology, in particular to the preparations plant- based products by fermentation. The plant-based products may be legume based and a selection of suitable strains provide improved flavor profiles in the fermented product.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
The present invention relates to the field of food technology, in particular to the preparations plant-based products by fermentation. The plant-based products may be legume based and a selection of suitable strains provide improved flavor profiles in the fermented product.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
The present invention relates to a Yarrowia strain, preferably a non-genetically modified Yarrowia strain, for the production of a wild-type, non-engineered, microbial lipolytic enzyme with a high specificity for short-chain fatty acids, preferably with a higher specificity for short chain fatty acids than for medium to long chain fatty acids, preferably when compared to a known microbial lipolytic enzyme. This invention is suitable for use in the food industry, preferably in the dairy industry, more preferably in the cheese industry leading, for example, to flavor enhancement or shortening of the ripening times for ripened cheeses.
The present disclosure generally relates to compositions and methods for improving the faecal score of an animal using a novel combination of probiotic Bacillus strains and administering said composition to the animal. The disclosure also relates to compositions and methods for improving gastrointestinal health of an animal using a novel combination of probiotic Bacillus strains. The disclosure further relates to compositions and methods of increasing release of sugars and protein solubility of an animal feed using a combination of probiotic Bacillus strains.
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 50/40 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux carnivores, p. ex. pour les chats ou les chiens
The present disclosure generally relates to a method of manufacturing biological product using fermentation and subsequent purification of the biological product, such as an enzyme. By utilization of online biomass data for a feedback control in the fermenter, an efficient and stable cross-flow microfiltration operation can be performed with active cells.
The present invention relates to methods for the production of oligosaccharides in genetically modified bacterial host cells, as well as to the genetically modified host cells used in the methods. The genetically modified host cell comprises at least one recombinant glycosyltransferase, and at least one nucleic acid sequence coding for a protein enabling the export of the oligosaccharide.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
The present disclosure relates to a composition comprising L. rhamnosus, L. reuteri, and 2'- fucosyllactose for use as a supplement promoting vaginal health of menopausal or postmenopausal women.
The present disclosure generally relates to a composition comprising Bifidobacterium longum subsp. infantis deposited under DSM 15953, the Bifidobacterium breve deposited under DSM 34541 and 2'-Fucosyllactose (2'FL). The use of the compositions in support of gastrointestinal health including promoting intestinal barrier integrity and growth of beneficial microbiota in the gastrointestinal tract, while also having a beneficial impact on the immune function is also part of the present disclosure.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
Lactobacillus crispatus, Lactobacillus rhamnosus, Lactobacillus jensenii, Lactobacillus gasseriLactobacillus crispatus, Lactobacillus rhamnosus, Lactobacillus jensenii, Lactobacillus gasseri, and 2'-fucosyllactose, for use as a supplement for the support of a healthy vaginal microbiome in pregnant women.
The present disclosure relates to a composition comprising the Bifidobacterium animalis subsp. lactis strain deposited with Deutsche Sammlung von Microorganismen und Zellkulturen GmbH (DSMZ) as DSM 15954 and 2'-Fucosyllactose (2'FL). The present disclosure also relates to a composition further comprising the Bifidobacterium longum subsp. infantis strain deposited as DSM 15953. The use of the compositions in support of gastrointestinal health including promoting intestinal barrier integrity and growth of beneficial microbiota in the gastrointestinal tract, while also having a beneficial impact on the immune function is also part of the present disclosure.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A61K 31/702 - Oligosaccharides, c.-à-d. ayant trois à cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiques
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
74.
METHOD FOR PRODUCING A FERMENTED MILK PRODUCT WITH IMPROVED STABILITY
The present disclosure is in the field of dairy technology. It relates to a method for producing acidified or fermented milk products with improved stability. The disclosure also provides an acidified or fermented milk product produced therefrom.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 17/02 - BabeurrePréparations à base de babeurre contenant des micro-organismes ou des enzymes, ou traités à l'aide de ceux-ci
The invention relates to a method of obtaining a composition comprising allolactose by a applying one or more glucose-deficient lactic acid bacteria strains. The invention also relates to the use of said strains for the preparation of a food product comprising allolactose and to the use of said strains for increasing the content of allolactose in a food product. The invention also relates to a food product comprising allolactose and one or more glucose-deficient lactic acid bacteria strains.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention provides evidence that administration of a probiotic product to newborn piglets and during suckling makes the piglets more resilient towards an ETEC challenge post-weaning and after cessation of the probiotic administration. The pigs administered with probiotics pre-weaning were faster at overcoming the ETEC infection by which ETEC counts in feces were significantly faster reduced compared with non-probiotic supplemented pigs. Keywords: Pig, ETEC F18, Probiotic, post-weaning diarrhea, microbiome, immunity
The present invention relates to fermented plant-based foodstuff products and methods of producing them through fermentation. Specific bacteria are disclosed, which are useful for commercial manufacturing of plant-based products.
A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
A23L 11/50 - Légumes secs ou légumineuses fermentésFermentation de légumes secs ou de légumineuses par l’entremise de micro-organismes ajoutés
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Bacteriological preparations other than for medical and
veterinary use; cultures of microorganisms other than for
medical and veterinary use; enzyme preparations for
industrial purposes. Bacterial and bacteriological preparations for medical use;
cultures of microorganisms for medical purposes; cultures of
microorganisms for use in dietary supplements, food
supplements, vitamin and mineral preparations; food
supplements; dietetic substances adapted for medical
purposes; dietetic nutrients for medical use; dietary
supplements; vitamin and mineral preparations; food for
babies.
79.
A MICROBIAL FORMULATION WITH REDUCED PRECIPITATION AND IMPROVED VISCOSITY
The present disclosure generally relates to compositions comprising Bacillus spp. with a reduced precipitation and an improved viscosity, to its use as a biological, to a process for its preparation, and to a kit. Particularly, the disclosure relates to compositions for agricultural use.
The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid bacteria (LAB) in a further step, characterized by that the LAB are lactose-deficient (Lac(−)) and capable of metabolizing glucose (Glu(+)). The invention further relates to a Streptococcus thermophilus cell CHCC26980 deposited with registration number DSM32600 and a method to obtain a mutant of this strain.
A23C 19/032 - Fabrication du caillé pour fromage caractérisée par l'emploi de micro-organismes spécifiques, ou d'enzymes d'origine microbienne
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present disclosure generally relates to compositions comprising Lactobacillus animalis with inhibitory effect against negative effects transferred by pathogens on plants upon ingestion by the animal and/or inhibitory effect on gastrointestinal pathogenic infectionits gut, to a process for its preparation, to the use of Lactobacillus animalis to preventing, controlling, combating and/or inhibiting Fusobacterium necrophorum, to ameliorating the damaging effect of deoxynivalenol on gut barrier integrity and function, and to a kit.
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
A61K 35/744 - Bactéries lactiques, p. ex. entérocoques, pédiocoques, lactocoques, streptocoques ou leuconostoques
The present disclosure is in the field of dairy technology. It relates to a method for producing a fermented milk product wherein the fermentation time is reduced, compositions, and fermented milk products obtained by the method or comprising the composition.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention is in the field of dairy technology. It relates to a method for producing a fermented milk product comprising the steps: (a) Providing a starter culture comprising one or more lactic acid bacteria strains selected from a group consisting of: DSM 22935, DSM 22585, DSM 22586, DSM28910 and DSM33677; (b) Adding the starter culture to a milk base to ferment said milk base until a target pH is reached; and (c) Adding a lactase to the milk base; wherein the fermented milk product has improved texture and/or reduced post-acidification as compared to a fermented milk product produced without addition of the lactase of step c) or the starter culture of step a).
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention relates to a composition comprising one or more novel Streptococcus thermophilus strain(s), and the use of said composition for producing a fermented product such as a dairy product with e.g. an increased sweetness. The invention also relates to novel Streptococcus thermophilus strain(s) as such.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
C07K 14/315 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant de Streptococcus (G), p. ex. Enterocoques
Disclosed is a process for the production of a desired oligosaccharide, the process comprises providing a genetically engineered microbial cell which possesses a saccharide importer for the uptake of an intermediate oligosaccharide, and an enzyme being able to convert the intermediated oligosaccharide by transferring a monosaccharide moiety from a donor substrate to the intermediate oligosaccharide; cultivating the genetically engineered microbial cell in the presence of an intermediate oligosaccharide to generate the desired oligosaccharide; and retrieving the desired oligosaccharide.
The present invention relates to the field of frozen or dry compositions for prokaryotes, in particular fermentative bacteria such as lactic acid bacteria, a method for preparing frozen or dry prokaryotic compositions and compositions which may be prepared by said method. The cells in a cell concentrate are activated by allowing them to ferment a carbohydrate, before freezing and/or drying to provide a product. The hydrophobicity of the cell surface increases during activation, and this has been found to increase the storage stability of the product.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
The present invention relates to a composition for inhibiting biofilm comprising at least one selected from the group consisting of Lactobacillus rhamnosus, its culture medium, its extract and its cell-free supernatant and collagen hydrolysate. Although Lactobacillus rhamnosus can inhibit biofilm formation even as a single agent, the inhibitory ability is significantly increased when it is simultaneously treated with the collagen hydrolysate. The collagen hydrolysate inhibits acid production of Lactobacillus rhamnosus or Streptococcus mutans. Thus, the Lactobacillus rhamnosus and collagen hydrolysate can be usefully used as a composition for inhibiting the production of biofilms, in particular biofilms occurring in the oral cavity and a composition for preventing, alleviating, or treating oral diseases caused by the biofilms.
09 - Appareils et instruments scientifiques et électriques
41 - Éducation, divertissements, activités sportives et culturelles
42 - Services scientifiques, technologiques et industriels, recherche et conception
Produits et services
Devices for measurement, detection and monitoring;
electronic apparatus and instruments for detecting
pathogens; computer software for biological analysis;
spectrometers; optical readers; data cartridges. Educational information regarding tested pathogens;
education services to improve the awareness of tested
pathogens. Biological, biochemical and bacteriological analysis
services; biotechnological consultancy.
90.
Process for the Production of Fucosylated Oligosaccharides
The present invention relates to a method for producing fucosylated oligosaccharides by using a recombinant prokaryotic host cell that is cultivated on a gluconeogenic substrate, as well as to the host cell and its use. The host cell is genetically modified in that the activity of a fructose-6-phosphate converting enzyme is abolished or lowered, and the transport of the produced fucosylated oligosaccharide through the cell membrane is facilitated by an exogenous transport protein.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C07K 14/24 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant d'Entérobacteriaceae (F), p. ex. Citrobacter, Serratia, Proteus, Providencia, Morganella, Yersinia
C12N 9/04 - Oxydoréductases (1.), p. ex. luciférase agissant sur des groupes CHOH comme donneurs, p. ex. oxydase de glucose, déshydrogénase lactique (1.1)
Disclosed is a method for purifying sialylated oligosaccharides from a fermentation broth, cell-lysate or biocatalytic reaction mixture for obtaining high amounts of desired sialylated oligosaccharides in high purity. The method is particular suitable for the large-scale economic purification of sialylated human milk oligosaccharides (such as 3′-sialyllactose, 6′-sialyllactose or sialylated lacto-N-tetraose derivatives) from microbial fermentation, using recombinant bacterial cells or yeast cells. The obtained material is of high purity and can be used for food or medical application such like medical nutrition products, infant formula, dietary supplements, general nutrition products (e.g. dairy drinks).
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
C07H 3/06 - Oligosaccharides, c.-à-d. saccharides comportant de trois à cinq radicaux saccharide liés entre eux par des liaisons glucosidiques
92.
PHARMACEUTICAL COMPOSITION COMPRISING A PROBIOTIC AND PREBIOTIC TO PREVENT ACQUISITION OF OR TREAT DRUG RESISTANT INFECTIONS
The present invention provides a pharmaceutical composition comprising a probiotic and a prebiotic for preventing acquisition of and/or alleviating symptoms associated with an infection caused by an Extended-spectrum beta-lactamases (ESBL) producing organism and other drug resistant pathogens. More particularly, the pharmaceutical composition comprises at least one Lactillobacillus specie(s) as a probiotic and at least one oligosaccharide as a prebiotic. The present invention further provides a method of preventing acquisition of and/or treating an infection caused by Extended-spectrum beta-lactamases (ESBL) producing bacteria and other drug resistant pathogens, comprising administering an effective amount of a pharmaceutical composition comprising a probiotic and a prebiotic to a subject in need thereof.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Bacterial and bacteriological preparations for medical use; cultures of microorganisms for medical purposes; cultures of microorganisms for medical purposes for use in dietary supplements, food supplements, vitamin and mineral preparations; food supplements; dietetic substances adapted for medical purposes; dietetic nutrients for medical use; dietary supplements; vitamin and mineral preparations for medical use; food for babies
The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
C12N 9/12 - Transférases (2.) transférant des groupes contenant du phosphore, p. ex. kinases (2.7)
The present invention relates to microencapsulated microbial cultures with high storage stability and methods for producing these. In particular, the present invention relates to microbial cultures formulated at high ratios of encapsulation matrix material to core material.
C12N 1/04 - Conservation des micro-organismes à l'état viable
C12N 11/04 - Enzymes ou cellules microbiennes immobilisées sur ou dans un support organique piégées à l’intérieur du support, p. ex. dans un gel ou dans des fibres creuses
The present invention provides a process for spray freezing or spray freeze drying under conditions of very low oxygen pressure, such as under essentially anaerobic conditions, and particularly a process for spray freezing strict anaerobic microorganisms (bacteria) under conditions where the level of oxygen is very low, or essentially anaerobic. Further, the invention provides a product achievable by the processes and an apparatus usable in the process.
The present disclosure provides a method of preventing, reducing, or ameliorating the symptoms of IBS, in a subject in need thereof, with L. plantarum. Further provided is L. plantarum for use in preventing, reducing, or ameliorating the symptoms of IBS. Further provided is a composition comprising L. plantarum for use in preventing, reducing, or ameliorating the symptoms of IBS.
