Настройки

Укажите год
-

Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

Подробнее
-

Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

Подробнее

Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Укажите год
Укажите год
Применить Всего найдено 2385. Отображено 100.
06-01-2022 дата публикации

Composition containing two lactic acid bacteria strains and uses thereof

Номер: US20220000145A1
Автор: Jin-Seng LIN, Ting-Yu Lee
Принадлежит: Synbio Tech Inc

Disclosed herein is a composition that includes Lactobacillus plantarum LP28 deposited at the China General Microbiological Culture Collection Center (CGMCC) under an accession number CGMCC 3346, and Streptococcus thermophilus ST30 deposited at Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH under an accession number DSM 32788. Also disclosed herein are an animal feed comprising the composition, and a method for improving pork quality, which comprises administering to a pig the composition.

Подробнее
Номер записи: 1
03-01-2019 дата публикации

Use of Starch for Improving the Preparation of a Strained Fermented Dairy Product

Номер: US20190000101A1
Автор: Maria Almudena BILBAO CALABUIG, Paola FLABBI
Принадлежит: Danone SA Spain

The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product containing starch, (b) fermenting the dairy product after adding lactic acid bacteria to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product The present invention relates also to the use of starch for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product.

Подробнее
Номер записи: 2
07-01-2016 дата публикации

Cultured Dairy Products Having Excellent Freeze/Thaw Properties

Номер: US20160000101A1
Автор: Alcantar Paula, Barragan-Perez Katya, McGuire James, Murphy Maeve, Yungner Greg
Принадлежит: GENERAL MILLS, INC.

Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described. 1. A refrigerated or frozen cultured dairy bar product , comprising a cultured dairy composition havinga) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content,b) a gelatin content of from about 0.7% to about 1.5% by weight of the cultured dairy composition,c) a pregelatinized starch content of from about 0.15% to about 0.4% by weight of the cultured dairy composition; andd) a viscosity of from about 300,000 cP to about 700,000 cP at 4° C.2. The cultured dairy bar product of claim 1 , wherein the cultured dairy composition has a pregelatinized starch content of from about 0.2% to about 0.3% by weight of the cultured dairy composition.3. The cultured dairy bar product of claim 1 , wherein the cultured dairy composition has a pregelatinized starch content of about 0.25% by weight of the cultured dairy composition.4. The cultured dairy bar product of claim 1 , wherein the cultured dairy composition has a gelatin content of from about 0.9% to about 1.3% by weight of the cultured dairy composition.5. The ...

Подробнее
Номер записи: 3
07-01-2016 дата публикации

PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS

Номер: US20160000106A1
Автор: Carlson Morten, Janzen Thomas
Принадлежит: CHR. HANSEN A/S

A method for producing cottage cheese by using bacteria. 113.-. (canceled)14. A cottage cheese obtained by a method comprising:{'i': Streptococcus thermophilus', 'S. thermophilus, '(a) inoculating milk with bacteria that are not able to release ammonia from urea (herein termed ur(−) bacteria); and'}(b) fermenting the milk with the bacteria to obtain a coagulum.15Streptococcus thermophilus. The cottage cheese of claim 14 , where the method further comprises separating the coagulum into curd and whey claim 14 , wherein the method results in less floating curd than if the milk had been inoculated via a comparable method using a bacteria that is able to release ammonia from urea.16Streptococcus thermophilus. The cottage cheese of claim 14 , wherein the ur(−) bacteria is one or more selected from the group consisting of 298-K (CNCM 1-2311) claim 14 , 298-10 (CNCM 1-2312) claim 14 , and CHCC9908.17. The cottage cheese of claim 14 , wherein the milk is cow milk.18S. thermophilus. The cottage cheese of claim 14 , wherein the milk is inoculated with from 10to 10cfu/ml of the ur(−) bacteria.19S. thermophilus. The cottage cheese of claim 14 , wherein the milk is inoculated with from 10to 10cfu/ml of the ur(−) bacteria.20. The cottage cheese of claim 14 , wherein the fermenting is for 3 to 7 hours.21Lactococcus. The cottage cheese of claim 14 , wherein the milk is also inoculated with bacteria.22LactococcusLactococcus. The cottage cheese of claim 21 , wherein the bacteria are homofermentative bacteria.23LactococcusLactococcus lactis. The cottage cheese of claim 21 , wherein the bacteria is bacteria.24Lactococcus. The cottage cheese of claim 21 , wherein the milk is inoculated with from 10to 10cfu/ml of the bacteria.25Lactococcus. The cottage cheese of claim 21 , wherein the milk is inoculated with from 10to 10cfu/ml of the bacteria.26. The cottage cheese of claim 15 , wherein the separating is performed after the milk has been fermented to a pH of 4.0 to 5.0.27. The cottage ...

Подробнее
Номер записи: 4
05-01-2017 дата публикации

Method For Producing A Starter Dough For Baking Baked Wheat Products Using Returned Wheat-Based Bread

Номер: US20170000138A1
Автор: Fridjof Olms, Katrin Laude, Torsten ZENSE
Принадлежит: Diosna Dierks and Soehne GmbH

A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103. Likewise disclosed is a method for producing a starter dough as a constituent of doughs for baking baked wheat products using a wheat bread contingent, including the following steps: a) In a first stage, preparing a sourdough by mixing around 100 parts by weight wheat flour with 100-200 parts by weight water and inoculating the mixture with a starter thickened with milled cereal products and obtained from a culture of lactic acid bacteria, more particularly as a mixed culture of at least two complementary Lactobacillus species and yeast with a 20-35° C. temperature range, and ageing the resulting first mixture for a period of 12-36 hours. b) In a second stage, producing a mixture of wheat flour, a wheat bread contingent and water, comprising an amount of 75-135 parts by weight, preferably 75-120 parts by weight wheat flour; of which 15-75 parts by weight, preferably 30-75 parts by weight wheat bread contingent, which is mixed with 150 parts by weight water for a time in particular of 10-120 minutes, preferably 30-60 minutes, with stirring in two steps, the product having a temperature in a range of 20-35° C.; c) mixing part of the sourdough obtained in the first stage as per step a) with a greater part of the second mixture for initializing the fermentation of the second stage, d) ageing the combined mixture obtained in step c) for a period of 24-60 hours, to give a starter dough as a constituent of doughs for making baked wheat products. Starter dough as a constituent of doughs for making baked wheat products, obtainable by the method of the invention.

Подробнее
Номер записи: 5
04-01-2018 дата публикации

Method and Compositions for Reducing Immunorecognition of Dietary Protein

Номер: US20180000102A1
Автор: JACKSON Matthew, JEWELL Dennis, Liu Yanrong
Принадлежит: Hill's Pet Nutrition, Inc.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided. 1. A method for reducing immunoreactivity of a food comprising:(a) incubating a food comprising at least one protein with a cross-linking enzyme to form a food comprising at least one cross-linked protein; and(b) fermenting the food comprising the at least one cross-linked protein with a microorganism to form a modified food comprising a hydrolysate of the at least one cross-linked protein,wherein is performed before (b) andwherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food comprising the at least one protein.2. The method of claim 1 , wherein the method further comprises determining the level of immunoreactivity of the modified food.3. The method of claim 1 , wherein the level of immunoreactivity of the modified food is less than a level of immunoreactivity of a food simultaneously fermented with a microorganism and incubated with a cross-linking enzyme.4. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a polyclonal antibody.5. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a monoclonal antibody.6. The method of ...

Подробнее
Номер записи: 6
07-01-2021 дата публикации

VERTICAL PLUG-FLOW PROCESS FOR BIO-CONVERSION EMPLOYING MICROORGANISMS

Номер: US20210000137A1
Автор: DICKOW Jonatan Ahrens, Ellegard Katrine Hvid, GELEFF Svend Andreas, PETERSEN Stig Victor, THIRUP Laila
Принадлежит: Hamlet Protein A/S

The invention relates to a method for producing a solid transformation product of a substrate comprising the following steps: • preparing a substrate of biomass comprising carbohydrates and proteinaceous matter that originates from soya bean, rape seed, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from fava beans, peas, sunflower seeds, lupine, cereals, and/or grasses, • mixing said substrate with a live microorganism or a combination of live microorganisms, which live microorganism or mixture of live microorganisms is not live yeast, and adding water in an amount which provides an initial incubation mixture having a water content from 30 to 70% by weight, and a ratio of wet bulk density to dry bulk density from 0.60 to 1.45 in the resulting mixture; • incubating said initial incubation mixture for 1-240 hours at a temperature of 15-70° C.; and thereafter recovering wet solid transformation product from the incubation mixture; further comprising that the incubating step is performed as a continuous plug-flow process in a vertical, non-agitated incubation tank with inlet means for said mixture and additives and outlet means for said solid transformation product. 134-. (canceled)35. A method for producing a solid transformation product of a biomass substrate , wherein the solid transformation product is a product of the transformation of one or more of proteinaceous matter and carbohydrates originating from a biomass substrate , comprising:(a) preparing a substrate of a biomass comprising carbohydrates and proteinaceous matter that originate from soya bean seed, rape seed, or mixtures thereof, wherein at least 20% by weight of said biomass comprises carbohydrates and proteinaceous matter originating from soya bean seeds, rape seeds, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from one or more of seeds of fava beans, seeds of peas, sunflower ...

Подробнее
Номер записи: 7
04-01-2018 дата публикации

COMPOSITIONS AND METHODS FOR PROMOTING GROWTH OF BENEFICIAL MICROBES TO TREAT OR PREVENT DISEASE OR PROLONG LIFE

Номер: US20180000876A1
Автор: Borneman James, Braun Jonathan, Presley Laura L, Reliene Ramune, Schiestl Robert H., Yamamoto Mitsuko L.
Принадлежит:

Inoculation of ATM-deficient mice with probiotic microorganisms, such as , changed immune parameters, decreased a marker of DNA damage and increased the lifespan of the mice. Compositions and methods described herein are useful for the treatment and prevention of Ataxia telangiectasia and other cancer-prone disease, such as p53 deficiency-associated cancers. Compositions and methods of the present invention are also useful for treating and preventing radiation-induced toxicity to normal tissue in a subject being exposed to radiation, Compositions and methods of the invention can increase lifespans in a simple, non-invasive manner. 197-. (canceled)98Lactobacillus johnsonii. A food or beverage product comprising 456.991. The food or beverage product of claim , wherein the product is a nutritional whole food , drink , mineral water , soup , replacement food , nutritional bar , confectionery , fermented or unfermented milk-based product , yoghurt product , milk-based powder , enteral nutritional product , baby and/or infant composition , fermented or unfermented cereal-based product , ice cream , chocolate , coffee , mayonnaise , tomato puree , salad dressing , milk , yoghurt , cheese , fermented milks , milk-based fermented products , ice creams , cereal-based products , fermented cereal-based products , milk-based powders , baby and infant formulas , food product of confectionery type , chocolate , cereals or animal feed.100. The food or beverage product of claim 98 , wherein the product is a fermented or unfermented milk-based product.101. The food or beverage product of claim 98 , wherein the product is yogurt.102. The food or beverage product of claim 98 , wherein the product is milk.103. The food or beverage product of claim 98 , wherein the product is animal feed or food supplements for non-human animals.104. The food or beverage product of claim 98 , wherein the product is chocolate.105. The food or beverage product of claim 98 , wherein the composition further ...

Подробнее
Номер записи: 8
03-01-2019 дата публикации

COMPOSITIONS AND METHODS FOR INCREASING OR MAINTAINING FAECALIBACTERIUM PRAUSNITZII POPULATIONS

Номер: US20190000893A1
Автор: DERRIEN Muriel, GARAULT Peggy, LEBAS Mathilde
Принадлежит:

The present invention relates to the use of at least one lactic acid bacterium, or a composition comprising thereof or conditioned thereby, for increasing or maintaining a population. 1Faecalibacterium prausnitzii. A method for increasing or maintaining a intestinal population in an individual comprising providing the individual at least one lactic acid bacterium , or a composition comprising at least one lactic acid bacterium.2. A method for increasing or maintaining butyrate production in an individual comprising providing the individual at least one lactic acid bacterium , or a composition comprising at least one lactic acid bacterium.3StreptococcusLactococcus.. The method according to claim 1 , wherein the at least one lactic acid bacterium is of the genus or4Streptococcus thermophilusLactococcus lactis.. The method according to claim 1 , wherein the lactic acid bacterium is or5Streptococcus thermophilus. The method according to claim 1 , wherein the lactic acid bacterium is CNCM I-3862.6Lactococcus lactislactis. The method according to claim 1 , wherein the lactic acid bacterium is subsp. CNCM I-1631.7. The method according to claim 1 , wherein the composition is a fermented dairy product.8. (canceled)9. (canceled)10. (canceled)11Streptococcus thermophilus. A strain deposited at the CNCM under reference number I-3862.12Streptococcus thermophilus. A fermented dairy product comprising the strain of . The present invention relates to compositions and methods for increasing or maintaining populations.() is the most abundant bacterium in the human intestine of healthy adults, representing more than 5% of the total bacterial population. Over the past years, an increasing number of studies have described the importance of this metabolically active commensal bacterium as a component of the healthy human microbiota. The major end products of glucose fermentation by strains are formate, small amounts of D-lactate and substantial quantities of butyrate. Indeed, is one of ...

Подробнее
Номер записи: 9
07-01-2021 дата публикации

ANIMAL FEED ADDITIVE AND ANIMAL FEED

Номер: US20210000913A1
Автор: MAEKAWA Mayumi, Nakagawa Kazuki, UEHARA Akinori
Принадлежит: AJINOMOTO CO., INC.

The present invention provides a coated-type feed additive composition for improving body weight gain of livestock or feed conversion ratio for livestock comprising: a core containing a physiologically active substance having a property of strengthening a membrane of intestinal epithelial cells; and a core coating agent. 1. A coated-type feed additive composition for improving body weight gain of livestock or feed conversion ratio for livestock comprising:a core containing a physiologically active substance having a property of strengthening a membrane of intestinal epithelial cells; anda core coating agent.2. A coated-type feed additive composition for improving body weight gain of livestock or feed conversion ratio for livestock according to claim 1 , whereinthe physiologically active substance contains at least one selected from the group consisting of bacteriocins, polyphenols, amino acids or derivatives thereof, organic acids or derivatives thereof, HSP inducers, antioxidants, and polysaccharides.3. A coated-type feed additive composition for improving body weight gain of livestock or feed conversion ratio for livestock according to claim 1 , whereinthe physiologically active substance is at least one bacteriocin selected from the group consisting of nisin, subtilin, plantaricin, and gassericin.4. A coated-type feed additive composition for improving body weight gain of livestock or feed conversion ratio for livestock according to claim 1 , whereinthe physiologically active substance is contained in a culture of a microorganism which produces the substance.5. A coated-type feed additive composition for improving body weight gain of livestock or feed conversion ratio for livestock according to claim 1 , wherein{'i': Bacillus, Lactococcus, Lactobacillus, Leuconostoc', 'Pediococcus., 'the physiologically active substance is contained in a culture of at least one microorganism selected from the group consisting of , and'}6. A coated-type feed additive composition ...

Подробнее
Номер записи: 10
02-01-2020 дата публикации

STABLE DRY POWDERS AND EMULSIONS CONTAINING PROBIOTICS

Номер: US20200000860A1
Автор: Bromley Philip J.
Принадлежит:

Compositions and methods for mucosal delivery of agents are provided. The emulsion compositions are intended for administration to a mucosal surface, such as oral, gastrointestinal and nasal mucosa. The emulsion compositions provided contain one or more mucoadhesive proteins and an agent to be delivered. Methods for delivery of agents using the compositions provided herein are also provided. 1. A powder composition , comprising , by weight % of the composition:5%-25% probiotic; and wherein:', 'the total of probiotic and mucoadhesive protein is 20%-35%;, '5%-25% mucoadhesive protein,'}30%-50% ingestible oil;5%-15% surfactant other than a vitamin E derivative;10%-20% binder; and4%-12% stabilizer.2. The powder composition of claim 1 , wherein the mucoadhesive protein is a lactoferrin; the oil is MCT oil; the surfactant is a sucrose fatty acid ester; the binder is a dextrin or maltodextrin; and the stabilizer is a carbonate or bicarbonate.3. A powder composition claim 1 , comprising a probiotic claim 1 , and a mucoadhesive protein claim 1 , wherein:the total amount of the probiotic and mucoadhesive protein is up to at or about 15-35%, wherein the ratio thereof is between 1:5 and 5:1;the powder contains at least 5% by weight of probiotic; andthe probiotic and mucoadhesive protein are associated via physical or chemical bonds with probiotic surface proteins.4. The powder composition of claim 3 , wherein the mucoadhesive protein is a lactoferrin.5. The powder composition of claim 3 , further comprising the total amount of sugar fatty acid ester and binder is between 5% and 60%, or 20% and 55%, or 30% and 60%, by weight, of the powder; and', 'the mixture of sugar fatty acid ester and binder contains at least 5% sugar fatty acid ester., 'a mixture of sugar fatty acid ester and a binder, wherein6. A powder composition claim 3 , comprising a probiotic and a mucoadhesive protein claim 3 , wherein:the amount of sucrose fatty acid ester (SFAE) surfactant is 5%-15%, by weight;the ...

Подробнее
Номер записи: 11
02-01-2020 дата публикации

BIOENGINEERED LACTOBACILLUS PROBIOTICS AND THE USES THEREOF

Номер: US20200000876A1
Автор: Amalaradjou Mary Anne, Bhunia Arun K, Drolia Rishi, Koo OK Kyung
Принадлежит: PURDUE RESEARCH FOUNDATION

The present application relates to an animal feed supplement for improving animal health and meat production compromising Next Generation Bioengineered Probiotics (NGBP). In some embodiments, the present application relates to a method for treating or preventing an inflammatory condition of a patient comprising the step of administering a therapeutically effective amount of Generation Bioengineered Probiotics (NGBP), together with one or more pharmaceutically acceptable carriers, diluents, and excipients, to the patient in need of relief from said inflammatory condition. In some other embodiments, the present invention relates to method for improving animal health and/or meat production comprising the step of adding an effective amount of Next Generation Bioengineered Probiotics (NGBP) to the feed of said animal. 1. A method for improving health and/or meat production of an animal comprising the step of adding an effective amount of Next Generation Bioengineered Probiotics (NGBP) to the feed of said animal.2. The method of claim 1 , wherein said animal is selected from the group consisting of pig claim 1 , sheep claim 1 , goat claim 1 , chicken claim 1 , turkey claim 1 , cat claim 1 , dog claim 1 , and cattle.3Listeria. The method of wherein said NGBP is a reengineered bacteria expressing adhesion protein (LAP).4. The method of claim 1 , wherein said NGBP is lyophilized.5. An animal feed supplement for improving health and/or meat production of an animal compromising Next Generation Bioengineered Probiotics (NGBP).6Listeria. The animal feed supplement according to claim 5 , wherein said NGBP comprises a reengineered bacteria expressing adhesion protein (LAP).7. The animal feed supplement of claim 5 , wherein said animal is selected from the group consisting of pig claim 5 , sheep claim 5 , goat claim 5 , chicken claim 5 , turkey claim 5 , cat claim 5 , dog claim 5 , and cattle.8. The animal feed supplement of claim 5 , wherein said animal feed supplement is ...

Подробнее
Номер записи: 12
07-01-2016 дата публикации

CANINE PROBIOTIC LACTOBACILLI

Номер: US20160002590A1
Автор: "OMahony Liam Diarmuid", Boileau Thomas William-Maxwell, Ceddia Michael Anthony, Collins John Kevin, Davenport Gary Mitchell, Kiely Barry Pius, Sunvold Gregory Dean, Tetrick Mark Alan, Vickers Robert Jason
Принадлежит:

According to the invention there is provided a strain of lactic acid bacteria of the genus obtainable by isolation from resected and washed canine gastrointestinal tract having a probiotic activity in animals. Methods of use and compositions comprising the of the present invention are also provided. 1Lactobacilli. A strain of lactic acid bacteria of the genus obtainable by isolation from resected and washed canine gastrointestinal tract having probiotic activity and having a 16s-23s intergenic polynucleotide sequence with at least 95% homology with a sequence selected from the group consisting of SEQ ID NOs. 1-4.2. The strain according to having the ability to survive and colonise the gastrointestinal tract of a companion animal.3. The strain according to having at least 66% growth when cultured in the presence of 0.5% bile salts.4. The strain according to able to maintain viability following 1 hour at pH 2.5.5Lactobacillus murinus/ruminus, Lactobacillus crispatus, Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus buchneri, Lactobacillus reuteri, Lactobacillus lactis. The strain according to claim 1 , wherein the strain is a species selected from the group consisting of the species claim 1 , or mixtures thereof.6. The strain according to wherein the companion animal is selected from the group consisting of a dog or cat.7Lactobacilli. A method of maintaining or improving the health of a companion animal comprising orally administering lactic acid bacteria of the genus obtainable by isolation from resected and washed canine gastrointestinal tract and having a 16s-23s intergenic polynucleotide sequence with at least 95% homology with a sequence selected from the group consisting of SEQ ID NOs. 1-4.8. The method according to wherein the strain is selected for the ability to survive and colonise the gastrointestinal tract of companion animals.9. The method according to wherein the strain has at least 66% growth when cultured in the presence of 0.5% bile ...

Подробнее
Номер записи: 13
07-01-2021 дата публикации

HETEROPOLYSACCHARIDES

Номер: US20210002389A1
Автор: MALJAARS Cornelia Elizabeth Paulina, Van Hee Pim
Принадлежит:

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products. 1Streptococcus thermophilus.. A fermented milk product comprising a heteropolysaccharide composed of at least about 90% , based on dry matter , of monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine , and wherein the heteropolysaccharide has a molecular weight of 400 kDa to 4000 kDa , wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine , and wherein the pentasaccharide has the following composition:glucose:galactose:rhamnose:N-acetylgalactosamine=2:1:1:1 , wherein the heteropolysaccharide is from2. The fermented milk product according to claim 1 , wherein the heteropolysaccharide comprises 30-50 mole % glucose claim 1 , 10-30 mole % galactose claim 1 , 10-30 mole % rhamnose and 10-30 mole % N-acetylgalactosamine and whereby the total mole % is 100%.3. The fermented milk product according to claim 2 , wherein the ratio of the mole % of glucose and the mole % of galactose is between ≥1.0 and ≤2.0.4. The fermented milk product according to claim 2 , wherein the heteropolysaccharide comprises 40 mole % glucose claim 2 , 20 mole % galactose claim 2 , 20 mole % rhamnose and 20 mole % N-acetylgalactosamine.5. The fermented milk product according to claim 1 , wherein the pentasaccharide is composed of 40 mole % glucose claim 1 , 20 mole % galactose claim 1 , 20 mole % rhamnose and 20 mole % N-acetylgalactosamine.6. The fermented milk product comprising the ...

Подробнее
Номер записи: 14
01-01-2015 дата публикации

BIOPRESERVATION METHODS FOR BEVERAGES AND OTHER FOODS

Номер: US20150004293A1
Автор: Bauman Michael A., Beckman Lisa L., Lonergan Dennis A., Moon Curtis R., Satterfield Mark B., Walker Marcia K.
Принадлежит:

Several embodiments of the present invention relate generally to the use of non-pathogenic microorganisms to prevent the growth and/or activity of pathogenic microorganisms in food products. More specifically, several embodiments relate to manipulation of the pH of low acid foods by non-pathogenic microorganisms to generate a local environment that is adverse to pathogenic microorganisms. 1. A method of controlling the growth of pathogenic microorganisms in a low acid content food product , comprisingproviding low acid content food product having a pH greater than 4.5;{'i': 'Lactobacillus casei', 'claim-text': {'sup': '7', 'wherein said inoculation results in a concentration of said microorganisms ranging from 10 to 10colony forming units (CFU)/gram of said food product,'}, 'inoculating said food product with a population of the microorganism to generate an inoculated food product,'}processing said inoculated juice using high pressure processing (HPP) to generate a stable food product,wherein at least a portion of said microorganisms remain viable after said HPP,wherein said stable food product is susceptible to a period of temperature abuse comprising elevation of the temperature of said stable food product to temperatures greater than 40° F.,wherein, in response to said temperature abuse, said inoculated microorganisms reduce the pH of said stable food product to less than 4.5,wherein said reduction in pH inhibits the viability and/or metabolic activity of pathogenic microorganisms, thereby controlling the growth of pathogenic microorganisms.2Lactobacillus caseiLactobacillus caseirhamnosus.. The method of claim 1 , wherein said comprises from the subspecies3Lactobacillus caseiLactobacillus caseirhamnosus. The method of claim 1 , wherein said comprises from subspecies 842.4Lactobacillus caseiLactobacillus caseiLactobacillus casei rhamnosus. The method of claim 1 , wherein said comprises having all the identifying characteristics of 842 NRRL-B-15972.5. The method of ...

Подробнее
Номер записи: 15
13-01-2022 дата публикации

COMPOSITIONS FOR USE IN THE PREVENTION OR TREATMENT OF NECROTIZING ENTEROCOLITIS IN INFANTS AND YOUNG CHILDREN

Номер: US20220008444A1
Автор: Sangild Per Torp
Принадлежит:

The invention discloses a composition comprising LNT and at least another human milk oligosaccharide or precursor thereof, for use in preventing and/or treating necrotizing enterocolitis in infants and young children. 1. (canceled)2. A method of improving gut protection from microbial and pathogen overgrowth , promoting gut development and maturation , decreasing gut inflammation , promoting enteral feeding tolerance and/or preventing a disease or complication associated thereof in an infant or young child in need thereof , the method comprising administering a composition to the infant or young child in need thereof , the composition comprising lacto-N-tetraose (LNT) and at least another human milk oligosaccharide and/or precursor thereof.3. (canceled)4. The method according to claim 2 , wherein the at least another human milk oligosaccharide and/or precursor thereof is selected from the group consisting of N-acetylated oligosaccharide claim 2 , sialylated oligosaccharide claim 2 , fucosylated oligosaccharide claim 2 , sialic acid claim 2 , fucose and combinations thereof.5. The method according to claim 4 , wherein the N-acetylated oligosaccharide is lacto-N-neotetraose (LNnT).6. The method according to claim 2 , wherein the composition comprises the lacto-N-tetraose (LNT) and the lacto-N-neotetraose (LNnT) in a ratio LNT:LNnT between 5:1 and 1:2.7. The method according to claim 4 , wherein the sialylated oligosaccharide is selected from the group consisting of 3′ sialyllactose (3-SL) claim 4 , 6′ sialyllactose (6-SL) claim 4 , and a combination of 3′ sialyllactose (3-SL) and 6′ sialyllactose (6-SL).8. The method according to claim 4 , wherein the fucosylated oligosaccharide is selected from the group consisting of 2′-fucosyllactose (2-FL) claim 4 , 3-fucosyllactose claim 4 , difucosyllactose claim 4 , lacto-N-fucopentaose I claim 4 , lacto-N-fucopentaose II claim 4 , lacto-N-fucopentaose III claim 4 , lacto-N-fucopentaose V claim 4 , lacto-N-difucohexaose I claim ...

Подробнее
Номер записи: 16
12-01-2017 дата публикации

NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF

Номер: US20170006888A9
Автор: LI Zheng
Принадлежит:

A novel and use thereof are disclosed, which fall within the technical field of microorganisms. The tlj-2014 is deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405. With the strain, the lactic acid production rate can be up to 35 g/L/d, and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L. The is acid tolerant, survives well at pH 1.80, can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg, and is tolerant to 1% bile salt. When the strain is used in production of pickles, the nitrite concentration is less than 5 mg/kg throughout the entire fermentation process, which is far below the content specified in the national standard GB2714-2003. 1Lactobacillus plantarum. A tlj-2014 , which is deposited on Jul. 2 , 2014 in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405.2Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that with the claim 1 , the lactic acid production rate can be up to 35 g/L/d claim 1 , and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L.3Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the is acid tolerant claim 1 , and survives well at pH 1.80.4Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg.5Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.6Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.7Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.8Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation. This ...

Подробнее
Номер записи: 17
12-01-2017 дата публикации

NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF

Номер: US20170006905A1
Автор: Jung Heon Woong, Kim Bong Joon, Kwon Min-Soo, Lee Kang-Pyo, OH Ji-Young
Принадлежит: CJ CHEILJEDANG CORP.

The present invention relates to CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like. 1. A method for preparing fermented foods , comprising:{'i': 'Leuconostoc citreum', 'adding CJGN34 KCTC 10974BP to a vegetable to form a vegetable preparation; and'}fermenting and aging the vegetable preparation.2. The method of claim 1 , wherein the vegetable is at least one selected from the group consisting of cucumber claim 1 , radish claim 1 , carrot claim 1 , onion claim 1 , garlic claim 1 , pepper and Korean cabbage.3. The method of claim 1 , wherein the fermenting and aging occurs at least in the summer.4Leuconostoc citreum. The method of claim 1 , wherein an amount of the CJGN34 KCTC 10974BP is 0.001% to 3% based on a weight of the vegetable.5. A method for preparing fermented foods claim 1 , comprising:{'i': 'Leuconostoc citreum', 'adding CJGN34 KCTC 10974BP to Kimchi to form a Kimchi preparation; and'}fermenting ...

Подробнее
Номер записи: 18
12-01-2017 дата публикации

Probiotics for use in expecting female mammals for enhancing the immunity of their offspring

Номер: US20170006908A1
Автор: Florence Rochat, Jalil Benyacoub, Stéphanie Blum-Sperisen, Thierry Von Der Weid
Принадлежит: Nestec SA

The present invention relates to the use of probiotic on expecting female mammals to boost the immune status of an offspring. The use can induce an enhanced response of the offspring after birth to an infectious antigenic exposure. Ultimately the use of probiotic in expecting females can induce a better protection of their offspring against infectious diseases.

Подробнее
Номер записи: 19
14-01-2021 дата публикации

Probiotic fermented fruit and vegetable pulp product

Номер: US20210007380A1
Автор: GUAN Qianqian, XIE Mingyong, Xiong Tao
Принадлежит:

The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree product. The probiotic fermented fruit and vegetable puree product is obtained by fermenting fruit and vegetable puree with NCU215. The probiotic fermented fruit and vegetable puree provided by the present invention has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot. 1. A probiotic fermented fruit and vegetable pulp product , wherein the product is prepared by fermenting the following raw materials: 80-99.8 parts of fruit and vegetable puree , and 0-19.8 parts of syrup or sugar substitute; and{'i': 'Lactobacillus casei', 'the probiotic is NCU215 with a preservation number of CGMCC No. 18702.'}2. The probiotic fermented fruit and vegetable puip product according to claim 1 , wherein the raw materials further comprise 0.01-0.5 parts of D-sodium isoascorbiate or vitamin C.3. The probiotic fermented fruit and vegetable pulp product according to claim 1 , wherein the syrup or the sugar substitute is selected from white granulated sugar claim 1 , glucose claim 1 , starch syrup claim 1 , malt syrup claim 1 , glucose syrup claim 1 , maltitol claim 1 , xylitol claim 1 , erythritol or isomaltooligosaccharide.4. The probiotic fermented fruit and vegetable pulp product according to claim 1 , wherein prepared by the following steps:(1) selecting unrotten and fresh fruit and vegetable as raw materials, ...

Подробнее
Номер записи: 20
14-01-2016 дата публикации

BACTERIAL STRAINS HAVING AN OUTSTANDING ABILITY TO PRODUCE MENAQUINONE

Номер: US20160008411A1
Автор: Boyaval Patrick, Fourcassie Pascal, Horvath Philippe
Принадлежит:

The invention relates to bacterial strains having an outstanding ability to produce menaquinone and to applications thereof. 3. The strain or variant thereof according to claim 2 , wherein said method for treatment is a method for treatment of a disease selected from the group comprising bone diseases such as osteoporosis; vascular diseases such as cardiovascular diseases claim 2 , blood pressure dysfunctions and blood clotting; and skin diseases claim 2 , such as loss of skin elasticity.5. A product comprising a strain selected from the group consisting ofthe strain deposited under the Budapest Treaty on 24 Feb. 2009 at the CNCM under number CNCM I-4128, or a variant thereof,the strain deposited under the Budapest Treaty on 24 Mar. 2010 at the DSMZ under number DSM 23476, or a variant thereof,the strain deposited under the Budapest Treaty on 24 Mar. 2010 at the DSMZ under number DSM 23477, or a variant thereof,the strain deposited under the Budapest Treaty on 24 Mar. 2010 at the DSMZ under number DSM 23478, or a variant thereof, andthe strain deposited under the Budapest Treaty on 24 Mar. 2010 at the DSMZ under number DSM 23479, or a variant thereof.6. The product according to claim 5 , wherein said product is selected from the group consisting of a dietary supplement claim 5 , a pharmaceutical preparation claim 5 , a food preparation and a feed preparation.7. The product according to or claim 5 , wherein said product is a dairy product selected from the group comprising a fermented milk claim 5 , a yogurt claim 5 , a matured cream claim 5 , a cheese claim 5 , a fromage frais claim 5 , a milk drink claim 5 , a dairy product retentate claim 5 , a processed cheese claim 5 , a cream dessert claim 5 , a cottage cheese or an infant milk.8. The product according to claim 7 , wherein said dairy product comprises milk of animal and/or plant origin.9. A method for enriching the menaquinone content of a product comprising the step of adding to said product a strain selected ...

Подробнее
Номер записи: 21
10-01-2019 дата публикации

USE OF A LACTASE FOR IMPROVING THE PREPARATION OF A STRAINED FERMENTED DAIRY PRODUCT

Номер: US20190008176A1
Автор: Bilbao Calabuig Maria Almudena, Flabbi Paola, Marchal Laurent
Принадлежит:

The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strain of mesophilic lactic acid bacteria and at least one strain of thermophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and (c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product. The present invention relates also to the use of a lactase for preventing the clogging of the separating device used in the preparation of a strained fermented dairy product. 1. A method for manufacturing a strained fermented dairy product comprising the following successive steps:(a) providing a dairy product,(b) adding a lactase and a culture of bacteria comprising at least one strain of thermophilic lactic acid bacteria and at least one strain of mesophilic lactic acid bacteria and fermenting the dairy product to obtain a fermented dairy product, and(c) separating a liquid whey from the fermented dairy product to obtain a strained fermented dairy product.2. The method according to claim 1 , wherein the dairy product provided in step (a) has a total protein content comprised between 2.8 and 4.6%.3. The method according to claim 1 , wherein the strained fermented dairy product obtained has a total protein content comprised between 6 and 16%.4Lactococcus. The method according to claim 1 , wherein the strain of mesophilic lactic acid bacteria is selected from sp.5Lactococcus lactislactis.. The method according to claim 4 , wherein the strain of mesophilic lactic acid bacteria is subsp.6StreptococcusLactobacillusBifidobacterium. The method according to claim 1 , wherein the strain of thermophilic lactic acid bacteria is selected from sp. claim 1 , sp. claim 1 , sp. and combinations thereof.7Lactobacillus delbrueckiibulgaricus, Streptococcus thermophilus ...

Подробнее
Номер записи: 22
10-01-2019 дата публикации

Animal feed compositions and feed additives

Номер: US20190008185A1
Автор: Joella Barnes, Michael Stanford Showell, Richard S. Carpenter
Принадлежит: BiOWiSH Technologies Inc

The present invention relates to pre-, pro-, and postbiotic compositions and methods of use for improving the health and nutrition of commercial livestock and companion pets.

Подробнее
Номер записи: 23
27-01-2022 дата публикации

MICROBIAL COMPOSITIONS COMPRISING ELLAGITANNIN AND METHODS OF USE

Номер: US20220022508A1
Автор: Chatter Priti H., GOVINDAN Jothi Amaranath, JAYAMANI Elamparithi
Принадлежит:

A combination is provided comprising an ellagitannin composition, and an enzymatic composition comprising one or more ellagitannin enzymes, where the one or more ellagitannin enzymes comprise a tannin acyl hydrolase enzyme, a gallate decarboxylase enzyme, or a combination thereof. Methods of making and using combinations disclosed herein are also provided. 126.-. (canceled)27. A method comprising administering to a subject:(i) an ellagitannin composition,(ii) an enzymatic composition comprising an ellagitannin-enzyme-synthesizing (EES) microbe or an extract thereof, or(iii) a combination thereof,so that the subject is receiving:(a) the ellagitannin composition, and(b) the enzymatic composition comprising the EES microbe or an extract thereof; and{'i': 'Lactobacillus plantarum', 'wherein the EES microbe is MBT501.'}28. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises a tannin acyl hydrolase enzyme.29. The method of claim 28 , wherein the tannin acyl hydrolase enzyme is a tanB tannase enzyme.30. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises a gallate decarboxylase enzyme.31. The method of claim 30 , wherein the gallate decarboxylase enzyme is an lpdB gallate decarboxylase enzyme.32. The method of claim 30 , wherein the gallate decarboxylase enzyme is an lpdC gallate decarboxylase enzyme.33. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises an lpdB gallate decarboxylase enzyme and an lpdC gallate decarboxylase enzyme.34. The method of claim 27 , wherein the one or more ellagitannin enzymes comprises a tanB tannase enzyme claim 27 , an lpdB gallate decarboxylase enzyme claim 27 , and an lpdC gallate decarboxylase enzyme.35. The method of claim 27 , wherein the EES microbe is found in nature.36. The method of claim 27 , wherein the EES microbe is viable or alive.37. The method of claim 36 , wherein the enzymatic composition includes a sufficient amount of the EES microbe to ...

Подробнее
Номер записи: 24
11-01-2018 дата публикации

PROBIOTIC FOR INFANTILE COLIC

Номер: US20180008652A1
Автор: Cuñé Castellana Jordi, Espadaler Mazo Jordi, LAZARO MALLEN Elisabet
Принадлежит:

The invention provides a bacterial composition which comprises from 10to 10cfu/g of cells which have the ability to induce the production of interleukin-10 to reduce inflammation in the intestinal tract among other features. Thus, the bacterial composition is useful in the amelioration of excessive crying in infants. Particularly, cells are from the strain deposited as CECT 8330. The bacterial composition can be in the form of a food supplement, a medicament, an infant formula, an edible product and a food product. Particularly, the composition is in the form of an infant food supplement in the form of oily suspension. 1Pediococcus pentosaceusPediococcus pentosaceusPediococcus pentosaceus. A freeze-dried bacterial composition which comprises from 10to 10cfu/g of viable cells which induce the production of interleukin-10 , wherein the production of interleukin-10 by THP-1 macrophages in the presence of cells as expressed as normalized increase is higher than the production of interleukin-10 by the negative control , which are THP-1 macrophages in the absence of cells , when the normalized increase is determined by the following steps:(a) differentiating THP-1 monocytes into macrophages by growing the THP-1 monocyte cell line obtained from the cell collection of the Public Health England, catalogue number 88081201, in Roswell Park Memorial Institute (RPMI) 1640 medium with 10% Fetal Bovine Serum (FBS), and with phorbol 12-myristate 13-acetate (PMA) to a final concentration of 0.16 μM;{'sup': '6', '(b) growing the THP-1 macrophages in RPMI 1640 medium with 10% FBS in 24-wells ELISA plates to a final concentration of 10macrophages/well;'}(c) incubating for 2.5 hours the THP-1 macrophages with lipopolysaccharide (LPS) at a final concentration of 10 ng/ml, and washing the THP-1 macrophages with Dulbecco's Phosphate Buffered Saline medium (D-PBS);{'i': 'Pediococcus pentosaceus', 'sub': '2', '(d) getting a culture of cells ready by having grown it overnight in Man, Rogosa ...

Подробнее
Номер записи: 25
11-01-2018 дата публикации

Lactic-Acid-Bacteria-Containing Composition, Oral Pharmaceutical Composition for Treating HPV Infection and/or HPV-Associated Tumors, and Mucosal Immunity-Inducing Agent

Номер: US20180008663A1
Автор: Igimi Shizunobu, Kawana Kei
Принадлежит:

A lactic acid bacterium-containing composition including a lactic acid bacterium having a human papillomavirus (HPV) E7 protein-derived polypeptide on a surface thereof, wherein the HPV E7 protein-derived polypeptide is included in an amount of 0.03 μg to 1.0 μg per 1×10lactic acid bacteria; a therapeutic oral pharmaceutical composition for at least one of an HPV infectious disease and an HPV-associated tumor which includes the lactic acid bacterium-containing composition; and a mucosal immunity-inducing agent which includes the lactic acid bacterium-containing composition. 1. A lactic acid bacterium-containing composition comprisinga lactic acid bacterium having a human papillomavirus (HPV) E7 protein-derived polypeptide on a surface thereof,wherein the HPV E7 protein-derived polypeptide is included in an amount of 0.03 μg to 1.0 μg per 1×10′ lactic acid bacteria.2. The lactic acid bacterium-containing composition according to claim 1 , wherein the HPV E7 protein-derived polypeptide is bound on the surface of the lactic acid bacterium.3. The lactic acid bacterium-containing composition according to claim 1 , wherein the HPV E7 protein-derived polypeptide is expressed on the surface of the lactic acid bacterium.4Lactobacillus casei.. The lactic acid bacterium-containing composition according to claim 1 , wherein the lactic acid bacterium is5. A therapeutic oral pharmaceutical composition for at least one of an HPV infectious disease and an HPV-associated tumor claim 1 , the composition comprisinga lactic acid bacterium-containing composition comprising a lactic acid bacterium having a human papillomavirus (HPV) E7 protein-derived polypeptide on a surface thereof,{'sup': '8', 'wherein the HPV E7 protein-derived polypeptide is included in an amount of 0.03 μg to 1.0 μper 1×10lactic acid bacteria.'}6. The therapeutic oral pharmaceutical composition for at least one of an HPV infectious disease and an HPV-associated tumor according to claim 5 , wherein the composition ...

Подробнее
Номер записи: 26
14-01-2021 дата публикации

Lactococcus Bacteria and Uses Thereof

Номер: US20210008126A1
Автор: DARBY Trevor Michael, JONES Rheinallt
Принадлежит:

This disclosure relates to methods of using beneficial bacterial such as, a strain, to manage, treat, or prevent obesity, fatty liver disease, harmful ionizing radiation, and other conditions or aliments. In certain embodiments, the subject is at risk or, susceptible to, exhibiting symptoms of, or diagnosed with a disease or conditions disclosed herein. In certain embodiments, methods comprise administering an effective amount of a strain to a subject in need thereof. In certain embodiments, the strain is subsp. ATCC® 19257 or a mutant thereof. 1Lactococcus lactis. A method to prevent or treat hepatic steatosis , comprising administrating non-pathogenic bacteria in an effective amount to a subject in need thereof , wherein said non-pathogenic bacteria comprise a strain.2. The method of claim 1 , wherein the subject is at risk of claim 1 , exhibiting symptoms of claim 1 , or diagnosed with nonalcoholic fatty liver disease (NAFLD).3. The method of claim 2 , wherein the subject is at risk of claim 2 , exhibiting symptoms of claim 2 , or diagnosed with nonalcoholic steatohepatitis (NASH).4. The method of claim 1 , wherein the subject is at risk of claim 1 , exhibiting symptoms of claim 1 , or diagnosed with alcoholic liver disease (ALD).5. The method of claim 1 , wherein said non-pathogenic bacteria are administrated to the subject in different pharmaceutical and nutraceutical formulations claim 1 , comprising beads claim 1 , capsules claim 1 , tablets claim 1 , gels claim 1 , and liquid suspensions.6. The method of claim 1 , wherein said non-pathogenic bacteria are administrated to the subject in the form of probiotic food or beverage products claim 1 , comprising milk claim 1 , yogurts claim 1 , cheeses claim 1 , creams claim 1 , chocolates claim 1 , meats claim 1 , kombuchas claim 1 , and other fermentation products.7Lactococcus lactisLactococcus lactis cremoris. The method of claim 1 , wherein said strain is ATCC® 19257 or a mutant thereof.8Lactococcus lactis. A ...

Подробнее
Номер записи: 27
12-01-2017 дата публикации

TEXTURIZING LACTIC ACID BACTERIA STRAINS

Номер: US20170009198A1
Автор: Johansen Eric, Kibenich Annette, Soerensen Kim Ib
Принадлежит: CHR. HANSEN A/S

The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics. 122.-. (canceled)23. A texturizing lactic acid bacteria strain selected from the group consisting of:{'i': Lactobacillus delbrueckii', 'bulgaricus, 'sup': '4', '(a) subsp strain CHCC12944 deposited with the Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) under accession number DSM 24019 and mutant strains derived therefrom that produce the same or more texture as the deposited strain as determined by shear stress and/or gel stiffness when inoculated into fermented milk in the same amount of at least 10cells/ml as the deposited strain;'}{'i': Lactobacillus delbrueckii', 'bulgaricus, 'sup': '4', '(b) subsp strain CHCC12945 deposited with the DSMZ under accession number DSM 24020 and mutant strains derived therefrom that produce the same or more texture as the deposited strain as determined by shear stress and/or gel stiffness when inoculated into fermented milk in the same amount of at least 10cells/ml as the deposited strain;'}{'i': 'Streptococcus thermophilus', 'sup': '4', '(c) strain CHCC13235 that was deposited with the DSMZ under accession number DSM 24010 and mutant strains derived therefrom that produce the same or more texture as the deposited strain as determined by shear stress and/or gel stiffness when inoculated into fermented milk in the same amount of at least 10cells/ml as the deposited strain; and'}{'i': 'Streptococcus thermophilus', 'sup': '4', '(d) strain CHCC13236 deposited with the DSMZ under accession number DSM 24011 ...

Подробнее
Номер записи: 28
08-01-2015 дата публикации

Probiotic or symbiotic gelled products and method for the production thereof

Номер: US20150010674A1
Автор: Estefania Valero Cases, Maria Jose Frutos Fernandez
Принадлежит: Universidad Miguel Hernandez de Elche UMH

The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product.

Подробнее
Номер записи: 29
10-01-2019 дата публикации

BIOPROTECTION USING LACTOBACILLUS PARACASEI STRAINS

Номер: US20190010445A1
Автор: Diemer Silja Kej, Hornbaek Tina, Lisberg Maike
Принадлежит: CHR. HANSEN A/S

The present invention is related to the field of bioprotection, in particular to the strain of CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprising the strain, an antifungal composition comprising the strain and at least one strain of , food, feed and pharmaceutical products comprising such an antifungal composition, a method of manufacturing such food, feed and pharmaceutical products, a method for reducing the content of yeasts and molds of such food, feed and pharmaceutical products and uses of the antifungal composition. 116-. (canceled)17Lactobacillus paracaseiLactobacillus paracaseiLactobacillus paracaseiMucorLactobacillus paracasei. An antifungal composition comprising at least one strain selected from strain CHCC14676 (DSM25612) and mutant strains derived therefrom , wherein the mutant strains have substantially the same or improved antifungal properties as CHCC14676 (DSM25612) , wherein the strain is capable of inhibiting or preventing the growth of spp , and the composition comprises an amount of the at least one strain effective to inhibit growth of yeasts and molds in the composition.18Lactobacillus paracasei. The composition according to claim 17 , wherein the composition comprises at least 10colony forming units of the strains per gram of the composition.19. The composition according to claim 17 , further comprising a cryoprotectant.20. The composition according to claim 19 , wherein the cryoprotectant is selected from one or more of mannitol claim 19 , sorbitol claim 19 , sodium tripolyphosphate claim 19 , xylitol claim 19 , glycerol claim 19 , raffinose claim 19 , maltodextrin claim 19 , erythritol claim 19 , threitol claim 19 , trehalose claim 19 , glucose and fructose.21. The composition according to claim 17 , further comprising an additive selected from one or more of yeast extracts claim 17 , sugars claim 17 , vitamins claim 17 , carbohydrates claim 17 , flavors claim 17 , ...

Подробнее
Номер записи: 30
19-01-2017 дата публикации

Smooth cottage cheese and cottage cheese product, process and method

Номер: US20170013853A1
Автор: Ganjuan LUO
Принадлежит: GAY LEA FOODS CO-OPERATIVE Ltd

The present disclosure relates generally to smooth cheese products and method of producing smooth cheese products.

Подробнее
Номер записи: 31
03-02-2022 дата публикации

INCREASED BIOACTIVITY OF BIOPROTECTIVE CULTURES AGAINST PATHOGENIC BACTERIA

Номер: US20220033859A1
Автор: BISGAARD-FRANTZEN Hans, KAYA Jacob, Yde Birgitte
Принадлежит: CHR. HANSEN A/S

The present invention relates to a process for obtaining a biomass composition of a bacterium strain with bactericidal activity which inhibits or kills various pathogenic bacteria. 1. A process for obtaining a biomass with one or both of bactericidal and fungicidal activity , comprising:a) cultivating a bacteriocin-producing strain in a growth medium to obtain a biomass in a culture medium,b) adjusting the pH of the culture medium to below 5, andc) separating the biomass from the culture medium.2. The process of claim 1 , wherein step (b) is performed after the end of cultivation.3. The process according to claim 2 , wherein the pH is kept below 5 for at least 1 hour.4. The process according to claim 1 , wherein step (b) comprises adjusting the pH of the culture medium to below 4.8.5. The process according to claim 1 , wherein step (b) comprises adjusting the pH of the culture medium to between 2.0 and 5.0.6. The process according to claim 1 , wherein step (c) comprises one or both of centrifugation and filtration.7LactobacillusPediococcus. The process according to claim 1 , wherein the bacterial strain belongs to a species or a species.8Leuconostoc carnosum, Lactobacillus curvatus, Lactobacillus reuteri, Lactobacillus delbrueckii, Lactobacillus salivarius, Lactobacillus plantarum, Lactococcus lactis, Pediococcus pentosaceus,Pediococcus acidilactici.. The process according to claim 7 , wherein the bacterial strain is of a species selected from the group consisting of and9. The process according to claim 1 , further comprising adding a flocculant to the culture medium after step (b) of adjusting the pH of the culture medium to below 5.10. The process according to claim 1 , further comprising adding an excipient to the biomass after step (c) of separating the biomass from the culture medium.11. The process according to claim 1 , further comprising adjusting the pH of the biomass to between 5.5 and 8.0.12. The process according to any claim 1 , further comprising ...

Подробнее
Номер записи: 32
15-01-2015 дата публикации

STRAINS OF LACTIC ACID BACTERIA AND/OR BIFIDOBACTERIA INHIBITING/REDUCING THE GROWTH OF DIFFERENT BIOTYPES OF E. COLI AND DIFFERENT BIOTYPES OF CLOSTRIDIA

Номер: US20150017128A1
Автор: Mogna Giovanni
Принадлежит:

The present disclosure refers to strains of lactic bacteria and/or bifidobacteria having activity of inhibiting/reducing the growth of different biotypes of , including 0157:7 and different biotypes of clostridia, including Clostridium difficile, Listeria monocytogenes, sp. and sp. Furthermore, the present invention refers to a pharmaceutical or dietary composition or a supplement or a medical device with at least one of the said strains of bacteria, optionally in combination with acetylcysteine and/or microencapsulated gastroprotected lysozyme and/or acetylcysteine with microencapsulated gastro-protected lysozyme. 1. A method of preventive and/or curative treatment of infections and/or pathologies in an individual , the method comprising{'i': Lactobacillus delbrueckii, Lactobacillus de/brueckii', 'de/brueckii, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus pentosus, Lactobacillus reuteri', 'Bifidobacterium breve', 'E. coli', 'Enterococcus', 'Klebsiella, 'administering to the individual a pharmaceutical or dietary composition or a supplement or a medical device comprising at least one bacterial strain belonging to one or more species selected from the group consisting of subsp. and which is capable of producing bacteriocins and/or metabolites and/or oxygenated water, the at least one bacterial strain comprised in an amount effective for preventive and/or curative treatment of infections and/or pathologies connected with pathogens belonging to the species , Clostridium difficile, Listeria monocytogenes, sp. and sp.'}2E. coli.. The method according to claim 1 , wherein the infections and/or pathologies connected with pathogens are infections and/or pathologies connected with3. The method according to claim 1 , wherein the the infections and/or pathologies connected with pathogens are infections and/or pathologies connected with Listeria monocytogenens strain ATCC 19112.4. The method according to claim 1 , wherein the at least one bacterial strain is ...

Подробнее
Номер записи: 33
21-01-2016 дата публикации

LACTOBACILLUS PLANTARUM NCC 2936 PREPARATIONS AND ORAL HEALTH

Номер: US20160015627A1
Автор: Ananta Edwin, Bourdin Gilles, Bruttin Anne, Callanan Michael John, Duboux Stephane, Jankovic Ivana, Sakwinska Olga
Принадлежит:

The present invention relates generally to compositions with a health benefit. In particular, the invention relates to bacterial preparations of NCC 2936 (CNCM I-4026). An aspect of the invention is a composition for use in improving oral health comprising a bacterial preparation of NCC 2936.

Подробнее
Номер записи: 34
15-01-2015 дата публикации

EDIBLE COATING COMPOSITION AND USES THEREOF

Номер: US20150017223A1
Автор: Girard Genevieve
Принадлежит: FRUITSYMBIOSE INC.

Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described. 1. An edible coating for a food product , the edible coating comprising a polysaccharide layer including at least one cross-linked polysaccharide , said at least one cross-linked polysaccharide being selected from the group consisting of carrageenan , gellan , alginate and pectin , said at least one cross-linked polysaccharide being cross-linked with a cross-linking agent.2. An edible coating according to claim 1 , wherein said at least one cross-linked polysaccharide is alginate.3. An edible coating according to claim 2 , wherein said alginate is sodium alginate.4. An edible coating according to claim 1 , wherein said at least one cross-linked polysaccharide solution is pectin.5. An edible coating according to claim 4 , wherein said pectin is pectin LM.6. An edible coating according to claim 1 , wherein said at least one cross-linked polysaccharide comprises sodium alginate and pectin LM.7. An edible coating according to claim 1 , wherein said cross-linking agent is a calcium cross-linking agent.8. An edible coating according to claim 7 , wherein said calcium cross-linking agent is calcium ascorbate.9. An edible coating according to claim 1 , further comprising an antimicrobial agent.10. An edible coating according to claim 9 , wherein said antimicrobial agent is vanillin.11. An edible coating according to claim 9 , wherein said antimicrobial agent is an essential oil.12. An edible coating according to claim 1 , further comprising a flavoring agent.13. An edible coating according to claim 12 , wherein said flavoring agent is a vanilla essence.14. An edible coating according to claim 1 , further comprising an antioxidant ...

Подробнее
Номер записи: 35
17-01-2019 дата публикации

PROBIOTIC ANHYDROUS FATTY FOODSTUFFS AND METHODS OF MAKING SAME

Номер: US20190015464A1
Автор: Perlman Daniel
Принадлежит:

The present technology relates to foodstuffs that contain a substantially anhydrous fatty food that is solid at room temperature and comprises a substantially anhydrous probiotic bacterial preparation dispersed therein. Methods of making such substantially anhydrous fatty foods are also disclosed 1. A foodstuff comprising a substantially anhydrous fatty food , wherein the substantially anhydrous fatty food is solid at room temperature and comprises a substantially anhydrous probiotic bacterial preparation dispersed therein.2. The foodstuff according to claim 1 , wherein the fatty food has a water activity (a) at room temperature of less than about 0.8.3. The foodstuff according to claim 1 , wherein the fatty food is selected from the group consisting of culinary nut butters claim 1 , culinary seed butters claim 1 , culinary bean butters claim 1 , anhydrous animal fats claim 1 , anhydrous vegetable fats claim 1 , anhydrous vegetable oils claim 1 , and mixtures thereof.4. The foodstuff according to claim 3 , wherein the fatty food comprises a culinary nut claim 3 , seed claim 3 , or bean butter selected from the group consisting of peanut butter claim 3 , almond butter claim 3 , hazelnut butter claim 3 , cashew butter claim 3 , pecan butter claim 3 , pistachio butter claim 3 , walnut butter claim 3 , macadamia butter claim 3 , Brazil nut butter claim 3 , pumpkin seed butter claim 3 , sesame seed butter claim 3 , soybean butter claim 3 , sunflower seed butter claim 3 , safflower seed butter claim 3 , chia seed butter claim 3 , and combinations thereof.5. The foodstuff according to claim 4 , wherein the fatty food is peanut butter.6. The foodstuff according to claim 1 , wherein the fatty food comprises a structuring fat selected from the group consisting of fully hydrogenated vegetable oil claim 1 , natural predominantly saturated fat claim 1 , and mixtures thereof.7. The foodstuff according to claim 1 , wherein the depth of penetration into the fatty food of a steel ...

Подробнее
Номер записи: 36
16-01-2020 дата публикации

Beverage Additive

Номер: US20200016065A1
Автор: Koski Christine
Принадлежит:

Compositions and devices are described that provide controlled release of beneficial bacteria to the oral cavity. Such bacteria can subsequently colonize the oral cavity and displace or suppress the growth of pathogenic microorganisms. Described devices include a stabilized preparation of such beneficial bacteria and provide a consumable liquid, wet foam, or gel that includes such bacteria when used. 1. A beverage additive , comprising:an isolated, non-pathogenic, hydrogen peroxide bacterial species or strain and a genetically modified LDH-deficient bacterial strain; anda metabolizable carbon source,wherein the bacterial formulation comprises a stabilized bacteria preparation.2. The beverage additive of claim 1 , wherein the stabilized bacteria preparation comprises lyophilized bacteria.3. The beverage additive of claim 2 , wherein the stabilized bacteria preparation further comprises a stabilizing agent.4. The beverage additive of claim 1 , wherein the stabilized bacteria preparation comprises an edible oil.5. The beverage additive of claim 1 , wherein the metabolizable carbon source comprises a carbohydrate.6Lactobacillus, Bifidobacteria, viridans Streptococcus, Leuconostoc, PediococcusLactococcus.. The beverage additive of claim 1 , wherein the isolated claim 1 , non-pathogenic claim 1 , hydrogen peroxide-producing bacterial species or strain is selected from the group consisting of claim 1 , and7Streptococcus nutans.. The beverage additive of claim 1 , wherein the genetically modified LDH-deficient bacterial strain comprises a genetically modified strain of8. A beverage additive device claim 1 , comprising:a beverage additive comprising an isolated, non-pathogenic, hydrogen peroxide bacterial species or strain and an LDH-deficient bacterial strain, wherein the isolated, non-pathogenic, hydrogen peroxide bacterial species or strain and the LDH-deficient bacterial strain are provided as a stabilized bacteria preparation;a moisture resistant barrier that encloses ...

Подробнее
Номер записи: 37
18-01-2018 дата публикации

CLEANING COMPOSITIONS INCLUDING FERMENTED FRUIT SOLUTIONS AND METHODS FOR MAKING AND USING THE SAME

Номер: US20180016526A1
Автор: NARONGTANUPONE Sirilak, SANGSRI Sungworn, WAINMAN Peter Nelson
Принадлежит: EQUATOR GLOBAL LIMITED

Described herein are cleaning compositions comprising fermented fruit solutions and builders, methods for making the same, and methods for using the same. The fermented fruit solutions can contain fruit, sugar and water. The builder can be selected from the group consisting of a non-phosphate builder, such as sodium citrate and sodium bicarbonate, boric acid and mixtures thereof. The cleaning compositions can be used to clean articles, launder articles, clean stains from articles, and clean surfaces. 195-. (canceled)96. A method for cleaning an article , comprising:cleaning the article with a cleaning composition comprising:(a) a fermented fruit solution having a total acid content of greater than or equal to 3.0%, prepared by fermenting with lactic acid bacteria a pre-fermented fruit solution comprising: (i) about 2 to about 20 weight percent of a sugar based on the total weight of the pre-fermented fruit solution, (ii) about 20 to about 50 weight percent of a fruit puree based on the total weight of the pre-fermented fruit solution, wherein the fruit is more than 90% pineapple, and (iii) about 30 to about 75 weight percent of a water based on the total weight of the pre-fermented fruit solution, and(b) an amount of about 2 to about 30 weight percent based on the total weight of the composition of sodium citrate, sodium bicarbonate, boric acid, or a mixture thereof.97. The method of claim 96 , wherein the total weight percent of sodium citrate claim 96 , sodium bicarbonate claim 96 , and boric acid claim 96 , or a mixture thereof is about 15 to about 27.5 weight percent based on the total weight of the composition.98. The method of claim 96 , wherein the cleaning composition comprises sodium citrate in an amount of about 10 to about 25 weight percent based on the total weight of the composition.99. The method of claim 96 , wherein the cleaning composition comprises a surfactant.100. The method of claim 99 , wherein the surfactant is selected from the group ...

Подробнее
Номер записи: 38
26-01-2017 дата публикации

PEPTIDE HAVING FUNGICIDAL ACTIVITY, ISOLATED FROM LACTOBACILLUS PLANTARUM YML007

Номер: US20170020141A1
Автор: CHOI Kwang Ho, CHOI Uk Han, Park Yong Ha, RATHER Irfan Ahmad, SEO Byoung Joo
Принадлежит: Research Cooperation Foundation of Yeungnam University

The present invention relates to a peptide having a fungicidal activity, isolated from YML007, and provides a fungicidal peptide comprising the amino acid sequence of SEQ ID NO: 1. In addition, the present invention provides a fungicidal composition or a composition for food preservation, containing the peptide as an active ingredient. The peptide of the present invention has a wide range of fungicidal activities, and thus can be applied, by using the same, to various fields such as a microbial preparation related to fungicidal activity, an agent for controlling pathogenic fungi, a preservative for food including feed, and the future development of medical supplies related to fungi. 1. A fungicidal peptide comprising an amino acid sequence of SEQ ID NO: 1.2Lactobacillus plantarum. The fungicidal peptide of claim 1 , wherein the peptide is derived from YML007(KCTC 12032BP).3Aspergillus nigerAspergillus flavus.. The fungicidal peptide of claim 1 , wherein the fungicidal peptide is effective in controlling or4. A fungicidal composition comprising the peptide of as an active ingredient.5Aspergillus nigerAspergillus flavus.. The fungicidal composition of claim 4 , wherein the fungicidal composition is effective in controlling or6. A composition for food preservation comprising the peptide of as an active component. The inventive concept relates to a peptide having a fungicidal activity, isolated from YML007.Economical loss caused by plant pathogenic germs that are generated during culturing, transferring, or storing of agricultural crops has reached about 5 to 50%, where about 5 to 10% of the loss is caused by fungi, and the loss is further serious in the developing countries. Also, many studies have reported that damages caused by fungi include the secondary metabolic products produced by pathogenic microorganisms acting as a strong toxin to humans and animals and generation of fungal toxicosis in humans and livestock in addition to a simple reduction in harvest.In hot ...

Подробнее
Номер записи: 39
26-01-2017 дата публикации

Nutritionally and Botanically Enhanced Microbial/Bacterial Biomass

Номер: US20170020178A1
Автор: Rubin Jordan Seth
Принадлежит:

The present invention is an improved probiotic nutritional supplement, in unit dosage form for animal or human consumption, and a method of preparing it. Any of the nutritionally appropriate bacteria, such as but not limited to are cultured in connection with novel, enhanced-nutrition media and, in many cases, the enhanced-nutrition media is retained in the end product after fermentation. The enhanced-nutritional media, for example, may contain one or more of a legume, aloe vera juice or other fruit or vegetable juice, turmeric, green tea—or one of many other media constituents that probiotic bacteria have not been cultured on or with previously, for the purpose of preparing unit dosage forms thereof. 1Bacillus subtilis, Bacillus subtilisNatto, Bacillus coagulans,Lactobacillus plantarum,Echinacea purpureaEchinacea augustifoliaEchinacea augustifoliaGymnema sylvestre. A method for enhancing the probiotic constituency of edible or fermented foods , comprising growing at least one bacterium selected from the group consisting of ssp and on a growth medium containing one or more of growth media selected from the group consisting of Kidney Bean; Pumpkin Seed; Fava Bean; Chia Seed; Green Split Pea; Flax Seed; Green Lentil; Garbanzo Bean; Hemp Seed; Black Bean; Mung Bean; Adzuki Bean; Sesame Seed; Cranberry Bean; Great Northern Bean; Lima Bean; Navy Bean; Pinto Bean; Black rice; Ashwaghandha; Cacao nibs; Purple Millet , Black Quinoa , Red Quinoa , Red Canihua , Cannabis Saliva/Indica flowers or leaves; Spirulina; Lemon Peel; Chili Pepper; Kelp; Alfalfa leaf; Watercress; Cilantro; Sage; Thyme; Parsley; Broccoli Seed; Mate; green Coffee Beans; Roasted Coffee Beans; Green Tea; Rhodiola; Siberian Ginseng; Sea Buckthorn Berry; Black Soy Bean; Olive leaf; Cabbage; Milk Thistle seed; Milk Thistle leaf; Turmeric; Bupleurum; Artichoke leaf; Dandelion leaf; Dandelion root; Hibiscus flower; Ginkgo leaf; Bacopa; Periwinkle; Peppermint; Hawthorn Berry; Cardamon; Garlic; Mung Bean; ...

Подробнее
Номер записи: 40
28-01-2016 дата публикации

Butyrogenic bacteria as probiotics to treat clostridium difficile

Номер: US20160022745A1
Автор: Gary P. WANG
Принадлежит: University of Florida Research Foundation Inc

The subject invention pertains to the use of certain bacterial strains, particularly butyrogenic bacteria, for preparing a composition to treat and/or prevent Clostridium difficile infection. In particular, the invention relates to the use of butyrate-producing anaerobic fermenters of gut commensals in pharmaceutical or food compositions.

Подробнее
Номер записи: 41
25-01-2018 дата публикации

STRAINS OF LACTOBACILLUS WITH ANTIFUNGAL PROPERTIES

Номер: US20180020673A1
Автор: Benfeldt Connie, Morgenstern Heike Ursula
Принадлежит:

The present invention relates to novel strains of as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with alone or in combination with bacteria of the genus . The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of 17-. (canceled)8. A method of preparing a final food or feed product , wherein:{'i': 'Lactobacillus plantarum', 'the method comprises adding to a food or feed product DSM 25833 bacteria, and'}{'i': 'Lactobacillus plantarum', 'the DSM 25833 bacteria exhibits antifungal activity.'}9. (canceled)10Lactobacillus plantarumPropionibacteriumLactobacillus. A method of controlling the growth of fungi in a food or feed product , wherein the method comprises adding to a food or feed product a bacterial preparation comprising DSM 25833 bacteria alone or in combination with a bacterium of the genus , with another strain of the genus , or with both.1112-. (canceled)13Lactobacillus plantarumPropionibacteriumLactobacillusPropionibacteriumLactobacillus.. The method according to claim 8 , wherein the DSM 25833 bacteria is added as a bacterial preparation also comprising a bacterium of the genus or any other strain of the genus or both a bacterium of the genus and any other strain of the genus14PropionibacteriumPropionibacterium acidipropioniciPropionibacterium freudenreichiiPropionibacterium freudenreichiiPropionibacterium thoeniiPropionibacterium thoeniiPropionibacterium freudenreichiishermanii. The method according to claim 13 , wherein the bacterium of the genus is selected from the group consisting of DSM 25845 claim 13 , DSM 25846 claim 13 , DSM 25847 claim 13 , DSM 25848 claim 13 , DSM 25849 claim 13 , subsp. DSM 7067 and a combination of any thereof.15Lactobacillus plantarum. The method according to claim 13 , wherein said DSM 25833 bacteria is added as a freeze-dried bacterial preparation.16. ...

Подробнее
Номер записи: 42
25-01-2018 дата публикации

Nisin Resistant Strains of Lactobacilli and Methods for Reducing the Post Acidification in Food Products

Номер: US20180020688A1
Автор: Druesne Anne, FAURIE Jean-Michel, GARAULT Peggy
Принадлежит:

The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification. 122-. (canceled)23Lactobacillus bulgaricusL. bulgaricus. A mutant strain of selected from the group consisting of the strain deposited as CNCM Deposit Number I-4452 , CNCM Deposit Number I-4453 and CNCM Deposit Number I-4454.24L. bulgaricus. A fermented dairy product comprising the mutant strain of claim 23 , wherein the mutant strain is the strain deposited as CNCM Deposit Number I-4452.25L. bulgaricus. A fermented dairy product comprising the mutant strain of claim 23 , wherein the mutant strain is the strain deposited as CNCM Deposit Number I-4453.26L. bulgaricus. A fermented dairy product comprising the mutant strain of claim 23 , wherein the mutant strain is the strain deposited as CNCM Deposit Number I-4454.27. A method of preserving a dairy product comprising administering the mutant strain of to dairy product.28. The method of claim 27 , wherein the mutant strain in contained in a food matrix when it is administered to the dairy product.29. The method of claim 27 , wherein the dairy product is a fermented dairy product and the mutant strain is administered the dairy product either before claim 27 , during or after fermentation of the dairy product.30. The method of claim 29 , further comprising storing the fermented dairy product at a temperature of between about 0° C. and 25° C. after administration of the mutant strain.31. The method of claim 29 , wherein the fermentation is carried out in the presence of at least one additional living bacterium.32StreptococcusLactobacillus. The method of claim 31 , wherein the at least one additional living bacterium is selected from the group consisting of spp. and spp. The present invention relates to the reduction of the post-acidification in food products.During the preservation, in particular storage and transportation of food products containing live microorganisms, the microbial metabolic ...

Подробнее
Номер записи: 43
26-01-2017 дата публикации

NOVEL LACTOBACILLUS PLANTARUM AND COMPOSITION COMPRISING SAME

Номер: US20170020933A9
Автор: Hwang Kwang Woo, HWANG SE HEE, Jung Heon Woong, Kim Bong Joon, LEE Jin Hee, Lee Kang-Pyo, Won Tae Joon
Принадлежит:

The present invention provides CJLP133 KCTC 11403BP, a composition for treating intestinal diseases comprising the lactic acid bacteria, and a composition for enhancing immunity comprising the lactic acid bacteria. 1Lactobacillus plantarum. A single dose for treatment and/or prevention of atopic disease comprising 10 million to 100 billion bacteria of the isolated strain CJLP133 deposited under the number KCTC 11403BP.2. A single dose for treatment and/or prevention of atopic disease in accordance with further including at least one carrier selected from the group consisting of diluents claim 1 , slip agents claim 1 , binding agents claim 1 , disintegrating agents claim 1 , sweetening agents claim 1 , stabilizers and preservative agents and at least one additive selected from the group consisting of flavoring agents claim 1 , vitamins and antioxidants.3LactobacillusLactobacillusLactobacillus plantarum. A composition for prevention and/or treatment of an atopic disease comprising lactic acid bacteria wherein the lactic acid bacteria consists of the isolated strain of CJLP133 deposited under the number KCTC 11403BP claim 1 , the composition further including at least one carrier selected from the group consisting of diluents claim 1 , slip agents claim 1 , binding agents claim 1 , disintegrating agents claim 1 , sweetening agents claim 1 , stabilizers and preservative agents or at least one additive selected from the group consisting of flavoring agents claim 1 , vitamins and antioxidants.4. A health functional food composition comprising the single dose for treatment and/or prevention of atopic disease in accordance with .5. A feedstuff or feed additive composition comprising the single dose for treatment and/or prevention of atopic disease in accordance with .6. A cosmetic composition claim 1 , comprising the single dose for treatment and/or prevention of atopic disease in accordance with .7. The single dose for treatment and/or prevention of atopic disease in ...

Подробнее
Номер записи: 44
24-01-2019 дата публикации

NOVEL EPS GENE CLUSTER OF TEXTURIZING LACTIC ACID BACTERIA

Номер: US20190021354A1
Автор: DERKX Patrick, OEREGAARD Gunnar, POULSEN Vera Kuzina
Принадлежит: CHR. HANSEN A/S

Novel subsp. lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product. 115-. (canceled)16Lactococcus lactislactis. A texturizing subsp. lactic acid bacterium strain comprising an active eps gene cluster capable of producing exopolysaccharide (EPS) , wherein the eps gene cluster comprises at least one nucleotide sequence selected from:(a) a nucleotide sequence encoding a polypeptide having polymerase activity, wherein the polypeptide has at least 70% sequence identity with the amino acid sequence encoded by the nucleotide sequence of SEQ ID NO:9 (“wzy”);(b) a nucleotide sequence encoding a polypeptide having polysaccharide transporter activity, wherein the polypeptide has at least 80% sequence identity with the amino acid sequence encoded by the nucleotide sequence of SEQ ID NO:12 (“wzx”); and (c1) a polypeptide having at least 70% sequence identity with the amino acid sequence encoded by the nucleotide sequence of SEQ ID NO:8 (“GT1”);', '(c2) a polypeptide having at least 70% sequence identity with the amino acid sequence encoded by the nucleotide sequence of SEQ ID NO:10 (“GT2”); and', '(c3) a polypeptide having at least 70% sequence identity with the amino acid sequence encoded by the nucleotide sequence of SEQ ID NO:11 (“GT3”)., '(c) at least one nucleotide sequence encoding a polypeptide having glycosyltransferase (GT) activity selected from17. The texturizing lactic acid bacterium strain of claim 16 , wherein(a) the nucleotide sequence encoding a polypeptide having polymerase activity has at least 80% sequence identity with the amino acid sequence encoded by the nucleotide sequence of SEQ ID NO:9;(b) the nucleotide sequence encoding a polypeptide having polysaccharide transporter activity has at least 85% sequence identity with the amino acid sequence encoded by the nucleotide sequence of SEQ ID NO:12); (c1) a polypeptide having at least 80% sequence identity with the amino acid sequence ...

Подробнее
Номер записи: 45
10-02-2022 дата публикации

FEED ADDITIVE COMPOSITION

Номер: US20220040241A1
Автор: Bernardeau Marion, Davis Mari Ellen, Forssten Sofia, Galbraith Elizabeth Ann, ISAKSEN MAI FAURSCHOU, KIARIE ELIJAH G., LUND SUSAN ARENT, MILLAN LUIS FERNANDO ROMERO, NURMINEN PÄIVI, Petri Daniel
Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

A feed additive composition comprising a direct fed microbial (DFM), in combination with a xylanase (e.g. endo-1,4-β-d-xylanase) and a β-glucanase (and optionally a further fibre degrading enzyme). 1. A method for improving the performance of a subject or for improving digestibility of a raw material in a feed , or for improving nitrogen retention , or for improving feed conversion ratio (FCR) , or for improving weight gain in a subject , or for improving feed efficiency in a subject , or for shifting the fermentation process in the subject's gastrointestinal tract towards the production of butyric acid and/or volatile fatty acids (VFA) , the method comprising{'i': 'Bacillus', 'administering a direct fed microbial (DFM) comprising strains AGTP BS3BP5 (NRRL B-50510), AGTP BS918 (NRRL B-50508), and AGTP BS1013 (NRRL B-50509), to the subject, in combination with a xylanase and a β-glucanase.'}2. The method of claim 1 , wherein the DFM is a viable bacterium.3. The method of claim 1 , wherein the direct fed microbial is in the form of an endospore.4. The method of claim 1 , wherein the xylanase is an endo-1 claim 1 ,4-β-d-xylanase.5. The method of claim 1 , further comprising administration of a further fibre degrading enzyme.6. The method of claim 5 , wherein the further fibre degrading enzyme is selected from the group consisting of a cellobiohydrolase (E.C. 3.2.1.176 and E.C. 3.2.1.91) claim 5 , a β-glucosidase (E.C. 3.2.1.21) claim 5 , a β-xylosidase (E.C. 3.2.1.37) claim 5 , a feruloyl esterase (E.C. 3.1.1.73) claim 5 , an α-arabinofuranosidase (E.C. 3.2.1.55) claim 5 , a pectinase (E.C. 3.2.1.15) claim 5 , an exopolygalacturonase (E.C. 3.2.1.67) claim 5 , a pectate lyase (E.C. 4.2.2.2)) claim 5 , and combinations thereof.7. The method of claim 5 , wherein the further fibre degrading enzyme is selected from the group consisting of a cellobiohydrolase (E.C. 3.2.1.176 and E.C. 3.2.1.91) claim 5 , a β-glucosidase (E.C. 3.2.1.21) claim 5 , and combinations thereof.8. ...

Подробнее
Номер записи: 46
10-02-2022 дата публикации

USE OF MICROBIAL COMMUNITIES FOR HUMAN AND ANIMAL HEALTH

Номер: US20220040245A1
Автор: BOLCA Selin, GOTTARDI Davide, Marzorati Massimo, Possemiers Sam, SCHEIRLINCK Ilse, Van De Wiele Tom, VAN DEN ABEELE Pieter
Принадлежит:

The disclosure relates to a mixture of bacteria belonging to at least six or seven different and specific bacterial species preferably for use in preventing or treating gastro-intestinal disorders. Preferably, the mixture of bacteria is grown together in a fermenter prior to administering the mixture to a subject in order to prevent or treat the disorder. 1. A composition , wherein the composition is formulated for intestinal delivery and comprises: [{'i': 'Lactobacillus plantarum;'}, {'i': 'Anaerostipes caccae', '; and'}, {'i': 'Faecalibacteruim prausnitzii.'}], 'bacterial members that are purified, wherein the bacterial members comprise2. The composition of claim 1 , wherein the composition is in the form of a capsule.3. The composition of claim 1 , wherein the composition comprises at least 10{circumflex over ( )}5 colony-forming units of bacteria.4. The composition of claim 1 , wherein the composition comprises 10{circumflex over ( )}5 to 10{circumflex over ( )}11 colony-forming units of bacteria.5Lactobacillus plantarumAnaerostipes caccaeFaecalibacteruim prausnitzii. The composition of claim 1 , wherein the is strain ZJ316 claim 1 , wherein the is strain DSMZ 14662 claim 1 , or wherein the is strain DSMZ 17677.6Butyricicoccus pullicaecorum, Roseburia inulinivorans, Akkermansia muciniphilaRoseburia hominis.. The composition of claim 1 , further comprising claim 1 , or7Butyricicoccus pullicaecorumRoseburia inulinivoransAkkermansia muciniphilaRoseburia hominis. The composition of claim 6 , wherein the is strain LMG 24109 claim 6 , wherein the is strain DSMZ 16841 claim 6 , wherein the is strain DSMZ 22959 claim 6 , or wherein the is strain 16839.8Butyricicoccus pullicaecorum, Roseburia inulinivoransAkkermansia muciniphila.. The composition of claim 1 , further comprising claim 1 , and9Roseburia hominis.. The composition of claim 8 , further comprising10Lactobacillus plantarumAnaerostipes caccaeFaecalibacteruim prausnitziiButyricicoccus pullicaecorumRoseburia ...

Подробнее
Номер записи: 47
22-01-2015 дата публикации

METHOD FOR REDUCING THE CONTENT OF PATHOGENIC ORGANISMS PRESENT IN FOOD MATERIALS

Номер: US20150024086A1
Автор: STAHNKE Marie Louise Heller
Принадлежит: CHR. HANSEN A/S

The present invention relates to a method for reducing the concentration of pathogenic organisms such as spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing species as an adjunct culture for securing microbial safety of fermented food products. 136.-. (canceled)37Listeria monocytogenes. A method for suppressing the growth of in a fermented food product , comprising{'i': 'Pediococcus acidilactici', '(i) mixing a food material with at least one adjunct culture comprising that produces a bacteriocin and'}(ii) fermenting the food material, and(iii) ripening the food material,{'i': Pediococcus acidilactici', 'Listeria monocytogenes, 'wherein during fermentation the acidification caused by the is about 0.5 pH unit or less, and wherein the growth of during fermentation and/or ripening is suppressed.'}38. The method of claim 37 , wherein the bacteriocin is selected from the group consisting of pediocin claim 37 , bavaracin claim 37 , sakacin claim 37 , curvacin claim 37 , leucosin claim 37 , and plantaracin.39L. monocytogenes. The method of claim 37 , wherein at least 75% of the are killed claim 37 , inactivated claim 37 , or inhibited by the end of ripening.40P. acidilactici.. The method of claim 37 , wherein the fermenting is performed under sub-optimal conditions for growth of the41. The method of claim 40 , wherein the sub-optimal growth conditions are provided by ...

Подробнее
Номер записи: 48
28-01-2021 дата публикации

A Process for Recovering Proteinaceous and/or Fibrous Material from Brewers' Spent Grains, and Use Thereof

Номер: US20210022366A1
Автор: Arendt Elke, Gil-Martinez Jorge
Принадлежит:

A process of extracting or purifying proteinaceous material and/or fibraceous material from brewer's spent grain (BSG), the process comprising the steps of: Providing brewer's spent grain; Performing saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics to obtain a fermented broth; and extracting and/or purifying proteinaceous and/or fibraceous material from the fermented BSG. 1. A process of extracting or purifying proteinaceous material and/or fibraceous material from brewer's spent grain (BSG) , the process comprising the steps of:providing brewer's spent grain;performing enzymatic treatment of the brewer's spent grain:, and performing a fermentation of the enzymatically treated brewer's spent grain with one or more of lactic acid bacteria acetic acid bacteria, or probiotics to obtain a fermented broth; andextracting and/or purifying proteinaceous and/or fibraceous material from the fermented broth.2. The process according to claim 1 , wherein the brewer's spent grain is treated with enzymes to solubilize arabinoxylans.3. The process according to claim 1 , wherein the enzymatic treatment of the brewer's spent grain including addition of one or more enzymes with following enzymatic activity to the brewer's spent grain: alpha-amylase claim 1 , gluco-amylase claim 1 , cellulase claim 1 , xylanase claim 1 , protease claim 1 , Beta-glucanase and/or admixtures thereof.4. The process according to claim 1 , further comprising hydrolising proteins in the fermented broth prior to extracting and/or purifying the proteinaceous and/or the fibraceous material from the fermented B SG.5. The process according to claim 1 , wherein a pH of the fermented broth at an end of the fermentation ranges between pH 3.5-pH 4.5.6. The process according to claim 4 , wherein a pH of the fermented broth is adjusted to be in a range of 2.5 to 3.5 for ...

Подробнее
Номер записи: 49
04-02-2016 дата публикации

NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF

Номер: US20160029653A1
Автор: LI Zheng
Принадлежит:

A novel and use thereof are disclosed, which fall within the technical field of microorganisms. The tlj-2014 is deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405. With the strain, the lactic acid production rate can be up to 35 g/L/d, and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L. The is acid tolerant, survives well at pH 1.80, can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg, and is tolerant to 1% bile salt. When the strain is used in production of pickles, the nitrite concentration is less than 5 mg/kg throughout the entire fermentation process, which is far below the content specified in the national standard GB2714-2003. 1Lactobacillus plantarum. A tlj-2014 , which is deposited on Jul. 2 , 2014 in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405.2Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that with the claim 1 , the lactic acid production rate can be up to 35 g/L/d claim 1 , and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L.3Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the is acid tolerant claim 1 , and survives well at pH 1.80.4Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg.5Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.6Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.7Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.8Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation. This ...

Подробнее
Номер записи: 50
04-02-2016 дата публикации

ANIMAL FEED COMPOSITIONS AND FEED ADDITIVES

Номер: US20160029666A1
Автор: Barnes JoElla, Carpenter Richard S., SHOWELL Michael Stanford
Принадлежит:

The present invention relates to pre-, pro-, and postbiotic compositions and methods of use for improving the health and nutrition of commercial livestock and companion pets. 1. An animal feed composition comprising a mixture of:a. a prebiotic selected from the group comprising inulin, fructo-, gluco-, or galcto-oligosaccharides;{'i': 'Lactobacillus', 'b. a probiotic bacteria comprising a mixture of microorganisms produced by solid substrate and submerged liquid fermentation wherein the resulting organisms have been dried to a moisture content less than about 10% then ground to produce a powder having a mean particle size of less than about 800 microns;'}{'i': 'Bacillus', 'c. a probiotic bacteria produced by submerged liquid fermentation wherein the resulting organism has been dried to a moisture content less than about 10% then ground to produce a powder having a mean particle size of less than about 800 microns;'}{'i': 'lactobacillus', 'd. a postbiotic derived from the liquid fermentation medium of the species; and'}e. a filler material.2LactobacillusPediococcus acidilactici, Pediococcus pentosaceusLactobacillus plantarum.. The composition of wherein the mixture of comprises claim 1 , and3Lactobacillus. The composition of wherein the mixture of is prepared by mixing:{'i': Pediococcus acidilactici, Pediococcus pentosaceus', 'Lactobacillus plantarum, 'a. a solid substrate fermentation of , and ; and'}{'i': Lactobacillus', 'Lactobacillus, 'b. the individual species produced via submerged liquid fermentation wherein each of the 1 bacteria are individually anaerobically fermented, harvested, dried, and ground to produce a powder having a mean particle size of 295 microns, with 60% of the mixture in the size range between 175-900 microns.'}4. The composition of wherein the Lactobacilli from the solid substrate and liquid fermentations are mixed in equal proportion by weight.5BacillusBacillus subtilis. The composition of wherein the is a having the 16S nucleic acid ...

Подробнее
Номер записи: 51
02-02-2017 дата публикации

USE OF LACTOBACILLUS PARACASEI FOR PROMOTING RECOVERY OF THE INTESTINAL MICROBIOTA DIVERSITY AFTER DYSBIOSIS

Номер: US20170028001A1
Автор: Cherbuy Claire, Crouzet Laureen, DERRIEN Muriel, Grompone Gianfranco, Rigottier-Gois Lionel, Serror Pascale, Van Hylckama Vlieg Johan
Принадлежит:

The present invention provides the use of for maintaining or increasing the intestinal microbiota diversity in a subject having dysbiosis. 1Lactobacillus paracasei,. for use to maintain or increase the intestinal microbiota diversity of a subject having dysbiosis.2Lactobacillus paracasei,. for use to decrease of intestinal dysbiosis of a subject.3Lactobacillus paracasei,. for use to decrease the opportunistic pathogens in the intestinal microbiota of a subject having dysbiosis.4Lactobacillus paracaseiEnterococcus faecalis.. The of claim 3 , wherein the pathogen is5Lactobacillus paracaseiEnterococcus faecalis. The of claim 3 , for preventing translocation of across the intestinal barrier of a subject.6Lactobacillus paracaseiEnterococcus faecalis. The according to claim 4 , wherein said are resistant to antibiotics selected from penicillins claim 4 , cephalosporins claim 4 , fluoroquinolones claim 4 , aminoglycosides and glycopeptides.7Lactobacillus paracaseiEnterococcus faecalis. The according to claim 4 , wherein said are part of a High-Risk Enterococcal Clonal Complex.8Lactobacillus paracasei. The according to claim 1 , wherein said subject has intestinal dysbiosis.9Lactobacillus paracasei. The according to claim 8 , wherein said dysbiosis is antibiotic-induced dysbiosis.10Lactobacillus paracaseiLactobacillus paracaseiLactobacillus paracaseiparacasei.. The according to claim 1 , wherein said is subspecies11Lactobacillus paracaseiLactobacillus paracaseiparacasei. The according to claim 10 , wherein said subspecies is CNCM I-3689.12Lactobacillus paracasei,Lactobacillus paracasei. The for use according to claim 1 , wherein said is in an orally administrable composition.13Lactobacillus paracasei,. The according to claim 12 , wherein said composition is a fermented dairy product. The present invention relates to the field of probiotics. In particular, the invention pertains to the use of () for the recovery of intestinal microbiota diversity in a subject. In a ...

Подробнее
Номер записи: 52
29-01-2015 дата публикации

METHOD FOR PRODUCING AN ACIDIFIED MILK PRODUCT

Номер: US20150030722A1
Автор: FAERGEMAND Merete, Garrigues Christel, Nielsen Per Munk, Qvist Karsten Bruun, Tams Jeppe Wegner
Принадлежит:

The present invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity. 130-. (canceled)31. A method for producing an acidified milk product , comprising:a) fermenting a milk substrate with a microorganism; andb) adding an enzyme having transglutaminase activity to the milk substrate, wherein the enzyme having transglutaminase activity is added at least 30 minutes after fermentation has started.32. The method of claim 31 , further comprising adding a protein hydrolyzate and/or a protease to the milk substrate.33. The method of claim 32 , wherein the protein hydrolyzate is selected from the group consisting of a milk protein hydrolyzate claim 32 , a peptone claim 32 , a yeast extract claim 32 , and a hydrolyzed yeast extract34. The method of claim 32 , wherein the protein hydrolyzate is selected from the group consisting of a milk protein hydrolyzate claim 32 , casein hydrolyzate claim 32 , and whey protein hydrolyzate.35. The method of claim 34 , wherein the milk protein hydrolyzate is an acid hydrolyzate or an enzymatic hydrolyzate.36. The method of claim 32 , wherein the protein hydrolyzate is added in a concentration (w/w) of from 0.01% to 3.00%.37Bacillus. The method of claim 32 , wherein the protease is selected from the group consisting of a serine protease claim 32 , a protease claim 32 , a cysteine protease claim 32 , an aspartic protease claim 32 , a metalloprotease claim 32 , a protease classified in EC 3.4.-.- claim 32 , subtilisin A (Type VIII) claim 32 , Colorase N claim 32 , Optimase and Protease N “Amano”.38. The method of claim 32 , wherein the protease is selected from the group consisting of a protease classified in EC 3.4.21.- claim 32 , a protease classified in EC 3.4.22.- claim 32 , a protease classified in EC 3.4.23.- claim 32 , and a protease classified in EC 3.4.24.-.39. The method of claim 32 , wherein the protease is selected from the group consisting of a protease classified in EC ...

Подробнее
Номер записи: 53
29-01-2015 дата публикации

Method for Producing an Acidified Milk Drink

Номер: US20150030723A1
Автор: Jeppe Wegener Tams, Preben Nielsen
Принадлежит: Chr Hansen AS, Novozymes AS

The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink.

Подробнее
Номер записи: 54
01-02-2018 дата публикации

PROBIOTIC AND POLYPHENOL AGAINST NEURODEGENERATION

Номер: US20180028582A1
Автор: Bel-Rhlid Rachid, Durga Jane, Kunz Tina, Schmitt Jeroen Antonius Johannes
Принадлежит:

A composition containing the probiotic strain CNCM 1-1225 in combination with a polyphenol for use in the treatment or prevention of a cognitive and/or neurodegenerative disorder, in particular Alzheimer's disease. The polyphenol can be one or more of rosmarinic acid, chicoric acid, or caftaric acid, and can be provided in the form of a plant extract. 1Lactobacillus johnsonii. A method for treatment of Alzheimer's disease , the method comprising the step of administering a composition comprising CNCM I-1225 in combination with a polyphenol to an individual in need of same.2. The method according to claim 1 , wherein the polyphenol is selected from the group consisting of rosmarinic acid claim 1 , chicoric acid claim 1 , caftaric acid claim 1 , and combinations thereof.3. The method according to claim 1 , wherein the polyphenol is provided in the form of a plant extract.4. The method according to claim 3 , wherein the rosmarinic acid is provided in the form of a rosemary extract.5. The method according to claim 1 , wherein the polyphenol is provided in the form of a pharmaceutically accepted salt.6Lactobacillus johnsonii. The method according to claim 1 , wherein the CNCM I-1225 is in the form of viable bacteria or non-replicating bacteria.7Lactobacillus johnsonii. The method according to claim 1 , wherein the composition comprises the CNCM I-1225 in an amount of between 10and 10cfu/g dry mass of the composition.8Lactobacillus johnsonii. The method according to claim 1 , wherein the CNCM I-1225 is encapsulated.9. The method according to claim 1 , wherein the individual in need of same is a human or pet.10. The method according to claim 1 , wherein the composition is selected from the group consisting of food products claim 1 , animal food products claim 1 , pharmaceutical compositions claim 1 , nutritional formulations claim 1 , nutraceuticals claim 1 , beverages claim 1 , food supplements claim 1 , and food additives.11. The method according to claim 1 , wherein the ...

Подробнее
Номер записи: 55
29-01-2015 дата публикации

DRY GLASSY COMPOSITION COMPRISING A BIOACTIVE MATERIAL

Номер: US20150031544A1
Автор: Drewes Roger, Harel Moti, Scarbrough January
Принадлежит: Advanced Bionutrition Corporation

The present invention relates to formulations and methods for stabilizing and protecting of biologic materials during harsh storing and use conditions, wherein the formulations relate to embedded bioactive materials and biologics, including live bacteria, in a protective glassy matrix. 1. A composition , comprising a bioactive material , at least one matrix forming agent and at least two glass forming agents.2. The composition of claim 1 , wherein the composition is a dry glassy composition comprising a bioactive material3. The composition of claim 1 , wherein the formulation comprises total solids ranging from about 30 weight percent to about 70 weight percent.4. The composition of claim 1 , wherein the bioactive material comprises a cell claim 1 , a microbe claim 1 , a virus claim 1 , a cell culture claim 1 , a bacteria claim 1 , a probiotic bacteria claim 1 , a plant and soil probiotic bacteria claim 1 , a yeast claim 1 , a protein claim 1 , a recombinant protein claim 1 , an enzyme claim 1 , a peptide claim 1 , a hormone claim 1 , a vaccine claim 1 , a drug claim 1 , an antibiotic claim 1 , a vitamin claim 1 , a carotenoid claim 1 , a mineral claim 1 , a microbiocide claim 1 , a fungicide claim 1 , a herbicide claim 1 , an insecticide or a spermicide.5. The composition according to wherein the matrix forming agent is a polysaccharide selected from the group consisting of: cellulose acetate phthalate (CAP) claim 1 , carboxy-methyl-cellulose claim 1 , pectin claim 1 , sodium alginate claim 1 , salts of alginic acid claim 1 , hydroxylpropyl methyl cellulose (HPMC) claim 1 , methyl cellulose claim 1 , carrageenan claim 1 , guar gum claim 1 , gum acacia claim 1 , xanthan gum claim 1 , locust bean gum claim 1 , chitosan and chitosan derivatives claim 1 , starches and modified starches claim 1 , cyclodextrins claim 1 , inulin claim 1 , maltodextrins claim 1 , dextrans claim 1 , and combinations thereof.6. The composition of claim 1 , wherein the matrix forming agent is ...

Подробнее
Номер записи: 56
31-01-2019 дата публикации

REDUCTION OF THE CONCENTRATION OF GRAM-NEGATIVE BACTERIA IN A FERMENTED FOOD PRODUCT BY THE COMBINATION OF RED WINE EXTRACT AND A CULTURE COMPRISING AT LEAST ONE BACTERIOCIN-PRODUCING LACTIC ACID BACTERIAL STRAIN

Номер: US20190029279A1
Автор: ERKES Michael, SEIBERT Tim Martin
Принадлежит: CHR. HANSEN A/S

The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15° C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are ssp. The bacteriocin-producing culture may comprise at least one of (DSM 18775) and (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain. 1. A method of reducing the concentration of Gram-negative bacteria in a food product , comprising:adding to a food product a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain,ripening the food product, and{'sup': '−1', 'storing the food product at a temperature of at the most 15° C. until a concentration of Gram-negative bacteria of less than 1×10CFU/g food product is reached.'}2. A method according to claim 1 , wherein the method reduces the presence of Gram-negative bacteria present in the food product at the start of the method.3Aeromonas caviae; Aeromonas hydrophila; Aeromonas sobria; Campylobacter jejuni; CitrobacterEnterobacterEscherichia coliEscherichia coliEscherichia coliEscherichia coliKlebsiellaPlesiomonas shigelloides; SalmonellaShigellaVibrio ...

Подробнее
Номер записи: 57
31-01-2019 дата публикации

FOOD BIOPRESERVATIVE COMPOSITION AND USES THEREOF

Номер: US20190029294A1
Автор: PEREZ ACOSTA Adriana Alejandra
Принадлежит: Solutions Biologiques Intelligents-Biointelligenza Inc.

The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activating agent. The biopreservative composition inhibits the growth of pathogens such as and and can prolong the shelf-life of processed and unprocessed food. 1. A food biopreservative composition comprising (i) a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacterium and at least one heterofermentative lactic acid bacterium; and (ii) an activating agent.2. The food biopreservative composition of claim 1 , wherein:the at least one homofermentative lactic acid bacterium produces proteases; and the at least one homofermentative lactic acid bacterium and the at least one heterofermentative lactic acid bacterium are in a ratio (1:1);(ii) the at least one homofermentative lactic acid bacterium produce proteases; and the at least one homofermentative lactic acid bacterium and the at least one heterofermentative lactic acid bacterium are in a ratio (2:1);(iii) the at least one homofermentative lactic acid bacterium produce proteases; and the at least one homofermentative lactic acid bacterium and the at least one heterofermentative lactic acid bacterium are in a ratio (1:2);(iv) the at least one homofermentative lactic acid bacterium is a probiotic lactic acid bacterium; and the at least one homofermentative lactic acid bacterium and the at least one heterofermentative lactic acid bacterium are in a ratio (1:3).3. The food biopreservative composition of claim 1 , wherein the consortium of lactic acid bacteria further comprises at least one probiotic lactic acid bacterium claim 1 , and wherein:(i) the at least one homofermentative lactic acid bacterium comprises at least one homofermentative lactic acid bacterium that produces proteases; and the at least one homofermentative lactic acid bacterium that ...

Подробнее
Номер записи: 58
31-01-2019 дата публикации

COATING METHOD OF LACTIC ACID BACTERIA WITH INCREASED INTESTINAL SURVIVAL RATE

Номер: US20190029311A1
Автор: KIM Hye Jin, KIM Sung Ki, Kim Tae Hyun, MOON Byoung Seok, Park Jae Seung, Shin Dong Joo, YEO Marie
Принадлежит:

This application relates to a coating method of lactic acid bacteria and a lactic acid bacteria complex produced by the coating method, the coating method comprising: (a) a step of culturing lactic acid bacteria in a medium including casein and coating the lactic acid bacteria with casein; (b) a step of mixing the casein-coated lactic acid bacteria with a solution comprising a coating agent, an edible oil, an extracellular polymeric substance (EPS) of and alginic acid; and (c) a step of adding the mixture of step (b) to a calcium-containing solution to form alginic acid-calcium beads, wherein the alginic acid-calcium beads contain the casein-coated lactic acid bacteria, the coating agent, the edible oil, and the EPS of 1. A method for coating a lactic acid bacterium , comprising:(a) culturing a lactic acid bacterium in a medium containing casein to coat the lactic acid bacterium with the casein;{'i': 'Lactobacillus plantarum,', '(b) mixing the casein-coated lactic acid bacterium with a solution comprising a coating agent, an edible oil or fat, extracellular polymeric substances (EPSs) of and alginic acid; and'}(c) adding the mixture to a calcium-containing solution to form calcium alginate beads,{'i': 'Lactobacillus plantarum.', 'Wherein the calcium alginate beads contain the casein-coated lactic acid bacterium, the coating agent, the edible oil or fat, and the EPSs of'}2LactobacillusBifidobacteriumStreptococcusLactococcusEnterococcusPediococcusLeuconostocWeissella. The method for coating a lactic acid bacterium according to claim 1 , wherein the lactic acid bacterium comprises at least one bacterial species selected from the group consisting of sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. claim 1 , and sp.3Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Streptococcus faecalis,Lactococcus lactislactis.. ...

Подробнее
Номер записи: 59
17-02-2022 дата публикации

SYMBIOTIC SUPPLEMENT FORMULATION FOR IMPROVING INTESTINAL MICROBIOTA

Номер: US20220047659A1
Автор: RIVAS ARREOLA Maria Jose, SAMPAIO SANODA Renata Yoshie, SANTOS GARCIA Arturo
Принадлежит:

Described is a symbiotic formulation for the oral consumption of probiotics and prebiotics with an aqueous extract of roselle, with vitamins and proteins for humans. The invention belongs to the field of nutrition and has been developed to help to maintain a healthy digestive system by restoring and/or improving the intestinal microbiota. The purpose of the antioxidants and the synergic effect of the symbiotic formulation is to reduce the inflammatory process so as to facilitate the absorption of nutrients and thus improve the good nutritional state of people. An oral symbiotic formulation based on an aqueous roselle extract with encapsulated probiotics and which can contribute to the consumption of antioxidants of natural origin, the ingestion of proteins and micronutrients for re-establishing or improving the state of the intestinal microbiota, as well as the nutritional state of adults and older people, has not been found in the prior art. 1. A food supplement formulation to be administered orally in humans with a symbiotic effect to improve the nutritional state and to be used to maintain the intestinal microbiota characterized in that each 100 g comprises:{'i': 'Hibiscus sabdariffa', 'i. Aqueous extract of roselle (): 90 ml'}ii. Prebiotic (agave inulin): 40 giii. Encapsulated probiotic mixture: 500 mg of probiotics:a. A formulation encapsulated in a polymer matrix of sodium alginate for oral administration to adults of an aqueous extract of roselle of natural origin which contains:iv. Protein: range 3.3g -20 gv. Caloric value: 200-267 kcalvi. Sodium: 70 mgvii. Potassium: <10 mgviii. Mixture of micronutrients:ix. It may also contain up to 8 g of agar as a thickener. The present invention relates to the field of medicine and nutrition, specifically to a formulation characterized in that it is a source of probiotics, prebiotics, vitamins and proteins with antioxidants from an aqueous extract of roselle to assist in the preservation of intestinal microbiota, ...

Подробнее
Номер записи: 60
31-01-2019 дата публикации

Novel Lactobacillus Having Various Functions, and Use Thereof

Номер: US20190030097A1
Автор: HAN MYUNG JOO, Kim Dong Hyun
Принадлежит: UNIVERSITY-INDUSTRY COOPERATION GROUP OF KYUNG HEE UNIVERSITY

The present invention provides novel sp. strains, novel sp. strains, or lactic acid bacteria mixtures thereof, which are isolated from kimchi or human feces. A certain sp. strain or certain sp. strain according to the present invention is isolated from kimchi or human feces, and thus is highly safe, and has various physiological activities such as antioxidant activity, β-glucuronidase inhibitory activity, lipopolysaccharide (LPS) production inhibitory activity or tight junction protein expression-inducing activity. Accordingly, a certain sp. strain, certain sp. strain or mixture thereof according to the present invention may be used as a functional food or medicinal material useful for the prevention, alleviation or treatment of intestinal damage, liver injury, allergic disease, inflammatory disease, or obesity. 116.-. (canceled)17Lactobacillus plantarum. A method of preventing or treating one or more diseases selected from a group consisting of intestinal damage , liver injury , allergic disease and inflammatory disease , comprising administering a composition comprising LC27 (accession number: KCCM 11801P) , a culture thereof , a lysate thereof or an extract thereof to a subject.18Lactobacillus plantarum. The method according to claim 17 , wherein the LC27 has one or more characteristics selected from antioxidant activity claim 17 , beta-glucuronidase inhibitory activity claim 17 , lipopolysaccharide (LPS) production inhibitory activity and tight junction protein expression-inducing activity.19Lactobacillus plantarum. The method according to claim 17 , wherein the LC27 comprises a 16S rDNA nucleotide sequence represented by SEQ ID NO: 5.20Lactobacillus brevisBifidobacterium longumLactobacillus plantarumBifidobacterium longum. The method according to claim 17 , wherein the composition further comprises one or more lactic acid bacteria selected from a group consisting of CH23 (accession number: KCCM 11762P) claim 17 , CH57 (accession number: KCCM 11764P) claim 17 , ...

Подробнее
Номер записи: 61
04-02-2021 дата публикации

Methods And Compositions For Consumables

Номер: US20210030014A1
Автор: "BROWN PATRICK OREILLY", CASINO MONTE
Принадлежит:

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. 130-. (canceled)31. A method of preparing a non-dairy milk composition comprising:(a) providing an aqueous composition comprising one or more isolated, enriched, or purified plant proteins, one or more oils or fats, and a fermentable carbon source;(b) forming a colloidal suspension, solution, or emulsion from the aqueous composition; and{'i': Penicillium camemberti, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensil, Rhodosporidum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus', 'Lactobacillus', 'Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psychrobacter,', 'Streptococcus thermophilus, Pediococcus, '(c) fermenting the colloidal suspension, solution, or emulsion using one or more microbes selected from the group consisting of sps., sps., Leuconostocaceae, sps., and Propionibacteria.'}32. The method of claim 31 , wherein the fermentable carbon source is selected from the group consisting of a disaccharide claim 31 , a fruit juice claim 31 , a monosaccharide claim 31 , agave syrup claim 31 , an oligosaccharide claim 31 , high-fructose corn syrup claim 31 , honey claim 31 , molasses claim 31 , refined sugars claim 31 , sugar-cane extract claim 31 , treacle claim 31 , and mixtures thereof.33. The method of claim 31 , wherein the aqueous composition further comprises an organic acid.34. The method of claim 33 , wherein the organic acid is selected from the group consisting of acetic acid claim 33 , citric acid claim 33 , lactic acid claim 33 , malic acid claim 33 , malonic acid claim 33 , propionic acid claim 33 , and mixtures thereof.35. The method of claim 31 , wherein the one or more isolated plant proteins are selected from the group ...

Подробнее
Номер записи: 62
04-02-2021 дата публикации

COMPOSITION COMPRISING NEW LACTOBACILLUS SALIVARIUS STRAINS AND METHOD FOR THE PREVENTION AND TREATMENT OF OTITIS AND UPPER RESPIRATORY INFECTIONS

Номер: US20210030820A1
Автор: JIMENEZ QUINTANA Esther Antonia, RODRIGUEZ GOMEZ Juan Miguel
Принадлежит:

A strain of as a probiotic product, and its use in the treatment and/or prevention of otitis and upper respiratory infections. 16.-. (canceled)7Lactobacillus salivariusL. salivarius. A method for the prevention and/or treatment of Otitis or Upper Respiratory Infections (URI) comprising administering a composition comprising a strain of PS7 or a strain having at least 99% identity with the 16S rRNA sequence of the PS7 strain to a subject in need thereof.8. The method according to claim 7 , wherein the prevention and/or treatment is for Otitis.9. The method according to claim 8 , wherein the treatment and/or prevention is for Acute Otitis Media (AOM).10. The method according to claim 7 , wherein the treatment and/or prevention is for Otitis or Upper Respiratory Infections in otitis-prone children.11. The method according to claim 7 , wherein the prevention and/or treatment is for Upper Respiratory Infections.12. A pharmaceutical product comprising an effective amount of the strain as defined in and pharmaceutically acceptable excipients.13. An edible product comprising an effective amount of the strain as defined in and other edible ingredients.14. The edible product according to claim 13 , selected from the group consisting of a dietary supplement claim 13 , a nutraceutical or a diary product.15Lactobacillus salivarius. The method according to claim 7 , wherein the strain is PS7.16Lactobacillus salivariusL. salivarius. A strain of PS7 or a strain having at least 99% identity with the 16S rRNA sequence of the PS7 strain.17Lactobacillus salivarius. The strain according to claim 16 , wherein the strain is PS7.18. A pharmaceutical product comprising an effective amount of the strain as defined in and pharmaceutically acceptable excipients.19. An edible product comprising an effective amount of the strain as defined in and other edible ingredients.20. The edible product according to claim 19 , selected from the group consisting of a dietary supplement claim 19 , a ...

Подробнее
Номер записи: 63
04-02-2021 дата публикации

PROBIOTIC PATHOGEN INHIBITION COMPOSITION AND METHOD

Номер: US20210030822A1
Автор: Flint Joseph F., Garner Matthew Ryan
Принадлежит: MICROBIOS, INC.

A bacterial composition and method that inhibits O157:H7 growth by as much as 93% and growth by as much as 97%, together with commensurate inhibition rates against the Big-Six strains referred to as the non-O157 STECs that include O121:H19; O45:H2; O103:H11; O145, O26:H11; and O111. The composition is constituted of various combinations of the following unique pathogen-inhibiting bacteria: (1) ; (2) (3) 1Lactobacillus animalisE. coliE. coli. A probiotic composition comprising a number of viable bacteria wherein the composition has an O157:H7 growth inhibition rate of at least 50% when mixed with an equal number of viable O157:H7 bacteria.2Lactobacillus animalisLactobacillus animalis. The probiotic composition recited in wherein the bacteria is strain MB101 having ATCC Accession Number PTA-121710.3E. coliE. coli. The probiotic composition recited in wherein the composition has an O157:H7 growth inhibition rate of at least 80% when mixed with an equal number of viable O157:H7 bacteria.4Lactobacillus animalisLactobacillus animalis. The probiotic composition recited in wherein the bacteria is strain MB101 having ATCC Accession Number PTA-121710.5E. coliE. coli. The probiotic composition recited in wherein the composition has an O157:H7 growth inhibition rate of at least 90% when mixed with an equal number of viable O157:H7 bacteria.6Lactobacillus animalisLactobacillus animalis. The probiotic composition recited in wherein the bacteria is strain MB101 having ATCC Accession Number PTA-121710.7E. coliE. coli. The probiotic composition recited in wherein the composition has an O157:H7 growth inhibition rate of at least 93.9% when mixed with an equal number of viable O157:H7 bacteria.8Lactobacillus animalisLactobacillus animalis. The probiotic composition recited in wherein the bacteria is strain MB101 having ATCC Accession Number PTA-121710.9Lactobacillus animalisLactobacillus animalis. The probiotic composition recited in wherein the bacteria is strain MB102 having ATCC ...

Подробнее
Номер записи: 64
05-02-2015 дата публикации

METHOD FOR PRODUCING FERMENTED MILK PRODUCT USING STERILE FULL-FAT SOYBEAN POWDER AS STARTING MATERIAL AND FERMENTED MILK PRODUCT

Номер: US20150037461A1
Автор: Harada Hiroshi, HIRAMATSU Akinori
Принадлежит:

Provided are a production method for an edible fermented dairy product using, as a raw material, sterile full fat soy flour, which has a very high nutritional value and has a markedly improved taste evaluation that includes flavor and smooth texture, and a fermented dairy product produced by the method. A production method for a fermented dairy product includes the steps of: producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls; adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating; homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; and adding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk. 1. A production method for a fermented dairy product using sterile full fat soy flour as a raw material , comprising the steps of:producing sterile full fat soy flour having a grain size of from 100 to 1,000 meshes by pulverizing sterile dehulled soybeans prepared so as to have a bacterial count of 300 cells/g or less by using a method of separating whole soybeans into cotyledons, germs, and hulls;adding water to the sterile full fat soy flour to prepare a powdered soy juice, followed by sterilizing the powdered soy juice by heating;homogenizing the powdered soy juice to prepare a homogenized powdered soy juice; andadding a lactic acid bacterium to the homogenized powdered soy juice, followed by fermentation to prepare fermented milk.2. A production method for a fermented dairy product according to claim 1 , wherein the step of homogenizing the powdered soy juice is conducted after the step of sterilizing the powdered soy juice by heating or during the step of sterilizing the powdered soy ...

Подробнее
Номер записи: 65
11-02-2016 дата публикации

FRUIT AND VEGETABLE PRODUCT FOR CURING ORAL ULCER, AND PREPARATION METHOD THEREFOR

Номер: US20160037811A1
Автор: Chen Renju, Li Li, XIAO Tiancun, Zhang Pengfei
Принадлежит:

A fruit and vegetable product for curing oral ulcer, and a preparation method thereof. The fruit and vegetable product is made by mixing the following crude materials of different parts by weight: vegetables and/or fruits of 30-100 parts, food additives of 0-15 parts, probiotics powder of 0-5 parts, and recipients of 0-40 parts, the vegetables and fruits being cool and cold, cool and mild, and cold and mild; and the vegetables or fruits being cool, cold or mild in the theory of traditional Chinese medicine. 4. The fruit-vegetable food of claim 1 , wherein the vegetable and/or fruit of cool nature or cold nature comprises at least one selected from the group consisted of: pear claim 1 , watermelon claim 1 , banana claim 1 , grapefruit claim 1 , melon claim 1 , mulberry claim 1 , strawberry claim 1 , kiwi claim 1 , water chestnut claim 1 , asparagus claim 1 , radish claim 1 , rape claim 1 , spinach claim 1 , red beet claim 1 , eggplant claim 1 , tomato claim 1 , cherry tomato claim 1 , spinach claim 1 , rape claim 1 , water spinach claim 1 , bitter gourd claim 1 , cucumber claim 1 , celery claim 1 , mung bean claim 1 , lotus leaf claim 1 , kelp claim 1 , laver claim 1 , wakame claim 1 , volvox claim 1 , and spirulina; the vegetable and/or fruit of mild nature comprises at least one selected from the group consisted of: apple claim 1 , cabbage claim 1 , parsley claim 1 , and Chinese cabbage.5. The fruit-vegetable food of claim 1 , wherein the vegetable is vegetable containing greater than or equal to 0.1% of glucosinolate in their dry weight.6Bifidobacterium adolescentis, Lactobacillus Bifidobacterium, Bifidobacterium bifidum, Lactobacillus crispatus, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus fermenti, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, ...

Подробнее
Номер записи: 66
11-02-2016 дата публикации

SWEETENER COMPOSITIONS

Номер: US20160037812A1
Автор: Krupp Horst, Wong Dennis
Принадлежит:

A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from Laminaria japonica. The sweetener composition can further comprise one or a combination of additional vitamins, minerals, probiotic cultures, and other plant-based extracts. 123-. (canceled)24. A sweetener composition consisting of: a xylose , an erythritol and a brown seaweed extract ,wherein the sweetener composition is provided in solid, crystalline and/or powdered form;wherein the sweetener composition is used for enhancing the flavor of foods; andwherein the relative amounts of the xylose, erythritol and brown seaweed extract are present in the sweetener composition to provide a mouth feel and taste like sucrose.25. A sweetener composition comprising: a xylose , an erythritol , and a brown seaweed extract ,wherein the sweetener composition is provided in solid, crystalline and/or powdered form;wherein the sweetener composition enhances the flavor of foods; andwherein the relative amounts of the xylose, erythritol and brown seaweed extract are present in the sweetener composition to provide a mouth feel and taste like sucrose.26. The sweetener composition of further comprising one or more vitamins selected from the group consisting of: vitamin A claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , L-methyl folate claim 25 , inositol claim 25 , vitamin C claim 25 , vitamin D claim 25 , vitamin E claim 25 , vitamin K claim 25 , and CoQ10.27. The sweetener composition of claim 25 , further comprising one or more minerals selected from the group consisting of: calcium claim 25 , chromium claim 25 , copper claim 25 , iron claim 25 , magnesium claim 25 , manganese claim 25 , and zinc.28Bacillus coagulans ...

Подробнее
Номер записи: 67
11-02-2016 дата публикации

LACTOBACILLUS PLANTARUM CAPSULE FOR POULTRY AND USE THEREOF

Номер: US20160038547A1
Автор: Li Jianshu, SHAO Suying
Принадлежит:

The present invention relates to a capsule and use thereof, and belongs to the technical field of microbe feed additives. The capsule consists of a wall material, , a cryoprotectant, stachyose, and zymolytic powders; wherein the wall material is composed of zymolytic soybean protein isolate, chitosan, xanthan gum, carrageenin, glycerin and trehalose, and when formulated into a mixed solution, the above substances have concentrations of 7 to 10% zymolytic soybean protein isolate, 1 to 2% chitosan, 1 to 3% xanthan gum, 0.1 to 0.5% carrageenin, 0.3 to 1% glycerin, and 0.5 to 2% trehalose. The capsule of the present invention enhances resistance of the capsule to gastric acid, has very good enteric solubility, besides, it can effectively inhibit the growth of pathogenic germs to improve immunity, decrease incidence of diseases in livestock and poultry, and improve the breeding quality and benefit. 1Lactobacillus plantarumLactobacillus plantarumMorchella esculentaLactobacillus plantarum. A capsule , consisting of a wall material , , a cryoprotectant , stachyose , and zymolytic powders , wherein the wall material is composed of zymolytic soybean protein isolate , chitosan , xanthan gum , carrageenin , glycerin and trehalose , and when formulated into a mixed solution , the above substances have concentrations of 7 to 10% zymolytic soybean protein isolate , 1 to 2% chitosan , 1 to 3% xanthan gum , 0.1 to 0.5% carrageenin , 0.3 to 1% glycerin , and 0.5 to 2% trehalose , respectively; the has a preservation number of CGMCC NO. 9405; and the cryoprotectant is composed of skim milk powder , trehalose , and maltodextrin.2Lactobacillus plantarum. The capsule of claim 1 , characterized in that claim 1 , the zymolytic soybean protein isolate is prepared by a method including: formulating a solution of soybean protein isolate at a concentration of 10 to 13% claim 1 , heating to 30-45° C. claim 1 , adjusting the solution to pH 3-5 claim 1 , added therein an acid proteinase at 0.1 to ...

Подробнее
Номер записи: 68
09-02-2017 дата публикации

NOVEL LACTIC ACID BACTERIUM AND USE THEREOF

Номер: US20170035814A1
Автор: Chen Ming-ju, Hsieh Hsin-Hui, Lin Yu-Chun
Принадлежит: NATIONAL TAIWAN UNIVERSITY

A new that can be used for preventing or treating a metabolic syndrome is provided. A method for preventing or treating obesity, diabetes or a complication of diabetes by using the is also provided. 1Lactobacillus mali. An isolated APS1 , deposited under DSMZ Accession No. DSM 32117.2Lactobacillus mali. A composition claim 1 , comprising the isolated APS1 according to claim 1 , and a carrier.3. The composition according to claim 2 , being a pharmaceutical composition claim 2 , a dietary supplement or food.4. The composition according to claim 2 , being an oral formulation.5. The composition according to claim 4 , wherein the oral formulation is in a form selected from the group consisting of solution claim 4 , suspension claim 4 , emulsion claim 4 , powder claim 4 , tablet claim 4 , pill claim 4 , syrup claim 4 , lozenge claim 4 , troche claim 4 , chewing gum claim 4 , capsule and a combination thereof.6LactobacillusBifidobacteriumStreptococcusEnterococcusBacillus. The composition according to claim 2 , further comprising a bacterial strain selected from the group consisting of sp. claim 2 , sp. claim 2 , sp. claim 2 , yeast claim 2 , sp. claim 2 , sp. and a combination thereof.7. The composition according to claim 2 , wherein the carrier is an edible material selected from the group consisting of water claim 2 , milk claim 2 , whey claim 2 , fermented milk claim 2 , yogurt claim 2 , powdered milk claim 2 , cheese claim 2 , fruit juice claim 2 , vegetable juice claim 2 , soy milk claim 2 , bean milk claim 2 , fermented soy milk claim 2 , sport drink claim 2 , dessert claim 2 , candy claim 2 , Chinese herbal medicine claim 2 , animal feed claim 2 , corn starch claim 2 , wheat starch claim 2 , cassava starch claim 2 , maltodextrin and a combination thereof.8Lactobacillus mali.. A method for preventing or treating a metabolic syndrome in a subject claim 2 , comprising administrating a composition comprising9Lactobacillus maliLactobacillus mali. The method according to ...

Подробнее
Номер записи: 69
08-02-2018 дата публикации

Strain of lactobacillus acidophilus having analgesic properties in the gastrointestinal system

Номер: US20180036355A1
Автор: Didier Carcano, Pierre Desreumaux
Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

The invention proposes the use of at least one strain of Lactobacillus acidophilus to prepare a support administered to humans or animals with an analgesic purpose in the gastrointestinal system.

Подробнее
Номер записи: 70
24-02-2022 дата публикации

METHOD FOR PRODUCING A FERMENTED FOOD PRODUCT BASED ON A PROTEIN- AND OIL-YIELDING PLANT

Номер: US20220053788A1
Автор: AKBARALY Nour
Принадлежит:

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and to the product obtained by means of this method. The product is characterized by an origin that may be 100% plant-based, and in particular free of dairy or animal product and therefore perfectly suitable for individuals on a lactose-free or vegan diet. The method comprises steps of grinding and/or homogenizing, of mixing with ferments, of incubating, and optionally of salting. 1. Method for manufacturing a proteo-oleaginous-based fermented food product , characterized in that it comprises the successive steps of:a. preparation of an initial product by grinding and/or homogenization of at least one, preferably at least two, proteo-oleaginous products with water;b. addition of at least one ferment to the product obtained in step a., and grinding and/or homogenization;c. incubation of the product obtained in step b., at a temperature of between 25 and 60° C., preferably 37 to 50° C., for a period of 3 to 15 hours, preferably 5 to 11 hours.2. Method according to claim 1 , characterized in that it further comprises a step of salting of the product claim 1 , preferably comprising addition of dry salt (NaCl) to the preparation in steps a. and/or b.3. Method according to claim 1 , characterized in that said at least one claim 1 , preferably at least two claim 1 , proteo-oleaginous products are selected from cashew nut claim 1 , macadamia nut claim 1 , Brazil nut claim 1 , hazelnut claim 1 , almond claim 1 , walnut claim 1 , or another member of the nut family claim 1 , pea claim 1 , soya claim 1 , lupin claim 1 , chickpea claim 1 , lentils claim 1 , or another member of the legume family claim 1 , flax claim 1 , and/or sunflower.4. Method according to claim 3 , characterized in that said at least one claim 3 , preferably at least two claim 3 , proteo-oleaginous products are a combination of soya claim 3 , preferably in the form of soya juice claim 3 , and cashew ...

Подробнее
Номер записи: 71
07-02-2019 дата публикации

METHOD AND SUPPLEMENT FOR THE PREVENTION AND TREATMENT OF GASTROINTESTINAL DISTRESS IN HORSES AND OTHER SPECIES

Номер: US20190037889A1
Автор: Harless James, Kratochvil Leon, Kratochvil Tom, Terry Kelly
Принадлежит: Kaeco Group, Inc.

Embodiments of a method and supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals are disclosed. The supplement comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. A disclosed method of preventing and/or treating gastrointestinal distress comprises orally dosing an animal with the supplement at least one daily. 1. A method of preventing gastrointestinal distress in an animal comprising:dosing an animal orally at least once daily with a supplement, said supplement comprising:mastic gum and an emulsifying agent in a weight ratio of mastic gum to emulsifying agent of from about 1:10 to about 1:50 based on the total weight of mastic gum and emulsifying agent.2. The method of claim 1 , wherein said animal is a selected from the group consisting of horse claim 1 , dog claim 1 , sheep claim 1 , alpaca claim 1 , llama claim 1 , camel claim 1 , cat claim 1 , donkey claim 1 , zebra claim 1 , and cow.3. The method of claim 1 , wherein said animal is a horse.4. The method of claim 1 , wherein the dosing comprises providing the supplement as a top dress at a regular feeding.5. The method of claim 1 , wherein the animal is dosed with the supplement at least two times per day.6. A method of preventing or treating ulcer conditions in a horse claim 1 , said method comprising:providing an effective amount of a supplement to treat gastrointestinal distress, wherein said supplement comprises an effective amount of mastic gum and lecithin.7. The method of wherein the supplement further comprises one or more biotics selected from prebiotics claim 6 , probiotics claim 6 , and combinations thereof.8. The method of wherein the supplement further comprises one or more B vitamins.9. The method of wherein the supplement further comprises one or more B vitamins.10. The method of claim 6 ...

Подробнее
Номер записи: 72
07-02-2019 дата публикации

Lactic Bacteria and their Use in the Prevention of Diarrhea

Номер: US20190038683A1
Автор: Francois-Marie Luquet
Принадлежит: Bio K Plus International Inc

The present invention concerns a lactic composition useful for the prevention or treatment of diarrhea such as antibiotic associated diarrhea or “tourists.” The composition according to the invention contains at least a bacterial strain selected from the group consisting of Lactobacillus acidophilus, Lactobacillus acidophilus I-1492, Lactobacillus casei and a mixture of thereof.

Подробнее
Номер записи: 73
07-02-2019 дата публикации

EQUOL-PRODUCING LACTIC ACID BACTERIA-CONTAINING COMPOSITION

Номер: US20190038684A1
Автор: Suzuki Toshimi, Uchiyama Shigeto, Ueno Tomomi
Принадлежит: OTSUKA PHARMACEUTICAL CO., LTD.

An equol-producing lactic acid bacteria-containing composition comprises, as an essential component thereof, a lactic acid bacterial strain belonging to the genus having an ability to utilize at least one daidzein compound selected from the group consisting of daidzein glycosides, daidzein, and dihydrodaidzein to produce equol. Such a composition is effective for the prevention and alleviation of malaise inclusive of climacteric disturbance in middle-aged and elderly women for which no effective prophylactic method or alleviating means has heretofore been available. 1Lactococcus. An equol-producing lactic acid bacteria-containing composition comprising , as an essential component thereof , a lactic acid bacterial strain belonging to the genus having an ability to utilize at least one daidzein compound selected from the group consisting of daidzein glycosides , daidzein , and dihydrodaidzein to produce equol.2LactococcusLactococcus garvieae.. The composition according to claim 1 , wherein said lactic acid bacterial strain belonging to the genus is3LactococcusLactococcus. The composition according to claim 2 , wherein said lactic acid bacterial strain belonging to is 20-92 deposited under FERM BP-10036.4. The composition according to further comprising at least one member selected from the group consisting of daidzein compounds and daidzein compound-containing ingredients.5. The composition according to claim 4 , wherein the daidzein compound-containing ingredient is soybean flour or soy milk6. The composition according to which is in the form of a beverage or a milk product.7. The composition according to further comprising equol.8. The composition according to which is in the form of a fermentation product of soy milk.9Lactococcus. A method of producing equil comprising the step of letting a lactic acid bacterial strain belonging to the genus having an ability to utilize a daidzein compound to produce equol act on at least one member selected from the group ...

Подробнее
Номер записи: 74
12-02-2015 дата публикации

Strains of Lactobacillus Rhamnosus GG Capable of Growth on Lactose and the Uses Thereof

Номер: US20150044330A1
Автор: Heidtman Matthew Ian, McCoy John M., Merighi Massimo
Принадлежит:

The invention provides compositions and methods utilizing an improved strain of bacteria, a Lac+ strain of bacteria. 1Lactobacillus rhamnosus. A bacterial strain comprising at least 99% identity to the nucleotide sequence of strain ATCC 53103 and further comprising a gene encoding a functional LacG protein and a gene encoding a functional LacT protein or a lacTEGF operon lacking a functional transcriptional terminator within 100 nucleotide base pairs from the initiating codon of lacT.2. The bacterial strain of comprising at least 99.9% identity to the nucleotide sequence of strain ATCC 53103.3. The bacterial strain of claim 1 , wherein the gene encoding a functional LacG protein comprises the amino acid sequence SEQ ID NO: 6 or 8.4. The bacterial strain of claim 3 , wherein the gene encoding a functional LacG protein comprises the nucleotide sequence SEQ ID NO: 5 or 7.5. The bacterial strain of claim 1 , wherein the gene encoding a functional LacT protein comprises the amino acid sequence SEQ ID NO: 11.6. The bacterial strain of claim 5 , wherein the gene encoding a functional LacT protein comprises the nucleotide sequence SEQ ID NO: 10.7. The bacterial strain of claim 1 , wherein the lacTEGF operon lacking a functional transcriptional terminator within 100 nucleotide base pairs from the initiating codon of lacT comprises any one of the nucleotide sequences SEQ ID NO: 12-15.8Lactobacillus rhamnosus. A bacterial strain comprising at least 99% of the nucleotide sequence of strain ATCC 53103 and further comprising one or more of the following:a. at least one mutation that suppresses the LacT defect found in the strain ATCC 53103;b. at least one mutation in the transcriptional terminator regulating the lacTEGF operon, wherein the at least one mutation inactivates the transcriptional terminator;c. the nucleotide sequence encoding a functional LacT or the amino acid SEQ ID NO: 11; andd. the nucleotide sequence encoding a functional LacG or the amino acid sequence of SEQ ...

Подробнее
Номер записи: 75
12-02-2015 дата публикации

ICE CREAM WITH A LOW SUGAR CONTENT COMPRISING PREBIOTICS PARTLY OR TOTALLY FERMENTED BY PROBIOTICS AND METHOD FOR MAKING THE ICE CREAM

Номер: US20150044331A1
Автор: COCCHI Andrea, LAZZARINI Roberto
Принадлежит:

The invention relates to a process for formulating an ice cream wherein a high percentage of the added sugars (from 0% to 20%) is substituted for complex sugar substances known as prebiotics which, after pasteurization, can be partly or totally fermented by probiotic bacteria of the genera and , or hydrolyzed by enzymes to obtain a partly fermented ice cream with a low sugar content and containing a high number (>10/ml) of live probiotic bacteria. The different prebiotics are used as individual ingredients or in mixtures and in diverse concentrations. The invention also relates to an ice cream comprising a reduced content of added sugars such as sucrose, dextrose, glucose syrup, partly or totally substituted for prebiotics, optionally fermented by probiotics and/or hydrolyzed by enzymes. 1. An ice cream comprising at least one prebiotic ingredient and prepared with a small or no amount of added sugars , partially or totally substituted for the at least one prebiotic ingredient.2. The ice cream according to claim 1 , wherein the prebiotic ingredient is a mixture of prebiotic ingredients.3. The ice cream according to claim 1 , wherein the at least one prebiotic ingredient is partially or totally fermented by at least one probiotic ingredient or is hydrolyzed by at least one enzyme.4. The ice cream according to claim 1 , comprising from 0 to 20% by weight of added sugars claim 1 , obtainable by partial or total substitution of the added sugars normally used for preparing ice cream claim 1 , for at least one prebiotic ingredient or a mixture of prebiotic ingredients claim 1 , optionally partially or totally fermented by at least one probiotic ingredient or hydrolyzed by at least one enzyme.5. The ice cream according to claim 1 , comprising from 1% to 20% by weight claim 1 , preferably between 3% and 20% by weight claim 1 , more preferably between 5% and 15% by weight of at least one prebiotic or mixture of prebiotics.6. The ice cream according to claim 1 , wherein the ...

Подробнее
Номер записи: 76
16-02-2017 дата публикации

FERMENTED MILK PRODUCT

Номер: US20170042172A1
Автор: MALJAARS Cornelia Elizabeth Paulina, OOSTERLINCK Claire Emiel, OOSTERLINCK Filip Stefan Emiel
Принадлежит:

The present invention relates to a fermented milk product with improved gel strength and/or serum viscosity. 1Streptococcus thermophilusStreptococcus thermophilusStreptococcus thermophilusStreptococcus thermophilusStreptococcus thermophilusStreptococcus thermophilusStreptococcus thermophilusStreptococcus thermophilus. A process for production of a fermented milk product , optionally yogurt , comprising fermenting milk using a composition comprising one or more bacterial strains selected from the group consisting of DS71579 (Strain A) , D571586 (Strain B) , DS71584 (Strain C) , DS71585 (Strain D) and wherein the gel strength and/or the serum viscosity of the fermented milk product obtained , optionally yogurt , has been improved compared to the gel strength of a fermented milk product that has not been produced using the composition comprising one or more bacterial strains selected from the group consisting of DS71579 (Strain A) , DS71586 (Strain B) , DS71584 (Strain C) , DS71585 (Strain D).2Streptococcus thermophilus. A process according to wherein the composition is comprising DS71586 (strain A).3Streptococcus thermophilus. A process according to wherein the composition is comprising DS71585 (strain B).4Streptococcus thermophilus. A process according to claim 1 , wherein the composition is comprising DS71586 (strain C).5Streptococcus thermophilus. A process according to claim 1 , wherein the composition is comprising DS71585 (strain D).6Streptococcus thermophilusLactobacillus delbrueckiiBulgaricus.. A process according to claim 1 , wherein the composition further comprises one or more lactic acid bacteria selected from the group consisting of and ssp.7Lactobacillus delbrueckiibulgaricus. A process according to claim 1 , wherein the composition further comprises a ssp. strain.8Lactobacillus delbrueckiiBulgaricusLactobacillus delbrueckiibulgaricus. A process according to claim 7 , wherein the ssp. strain is ssp. DS71836 (strain E).9Streptococcus ...

Подробнее
Номер записи: 77
15-02-2018 дата публикации

Mutant strain of Lactococcus lactis and its application

Номер: US20180042251A1
Автор: Chen Jian, Du Guocheng, Yang Peishan, Zhang Juan, Zhu Zhengming
Принадлежит: JIANGNAN UNIVERSITY

The present invention relates to a mutant strain of and its application, and belongs to the field of food biotechnology. The mutant strain, WH101, was screened for its better tolerance to harsh environmental factors, especially higher acid tolerance. The ODof WH101 was increased by 5.5 times than that of the parent strain when cultured at pH 4.5. The survival rate of the mutant strain was 22.4 times higher than that of the parent strain after 3 hr treatment in pH 4.0 culture medium. The survival rate of the mutant strain was 5.2, 2.0 and 1.9 times over that of the parent strain treated with 15% ethanol for 4 hr, 15% NaCl for 6 hr and 1 mM HOfor 3 hr, respectively. 1Lactococcus lactis. A mutant strain , named WH101 , with higher acid tolerance than that of its parent strain , which was deposited on Apr. 29 , 2016 in the Chinese Type Culture Collection with the accession CCTCC NO: M 2016233 , which is located Wuhan University , Wuhan , China.2. The mutant strain of claim 1 , wherein said mutant strain exhibits higher acid claim 1 , ethanol claim 1 , oxygen and osmotic pressure tolerance than that of its parent strain.3. A method of for producing a fermentation food claim 1 , comprising using the mutant strain of as the fermentation strain to produce said fermentation food.4. The method of wherein said fermentation food is kimchi.5. The method of wherein said fermentation food is yoghurt. This application claims the benefit of priority to Chinese Application No. 201610652096.9, entitled “A mutant strain of and its application”, filed Aug. 10, 2016 and is a continuation application of international application No. PCT/CN2016/108476, filed Dec. 5, 2016, which are herein incorporated by reference in their entirety.The present invention relates to a mutant strain of and its application, and belongs to the field of food biotechnology.As an industrial microbial cell factory, () has been widely used in food, fermentation and other fields. Acid production characteristic is an ...

Подробнее
Номер записи: 78
15-02-2018 дата публикации

NOVEL THERMOTOLERANT LACTOBACILLUS

Номер: US20180042256A1
Автор: BUCHHORN Gaelle Lettier, Kibenich Annette, OEREGAARD Gunnar, SOERENSEN Kim lb, STTROEMAN Per, VANELL Dina
Принадлежит: CHR. HANSEN A/S

The present invention relates to a high temperature resistant subsp. DSM 32009 strain that can be used in the production of cheese where the curd is cooked at high temperature (>° C.). 1. A process for producing cheese , comprising:{'i': 'Lactobacillus', 'adding to milk a starter culture comprising an acidifying strain to obtain a mixture and'}heating the mixture to a temperature in the range of 45 to 65° C. or maintaining the mixture at a temperature in the range of 45 to 65° C.2Lactobacillus. A process according to claim 1 , wherein the acidifying is able to acidify the milk by at least 0.4 pH units in 2.5 hours at a temperature around 50° C. when inoculated with a 3% whey starter culture.3LactobacillusLactobacillus delbrueckii. A process according to claim 2 , wherein the acidifying strain is a strain or a mutant or variant thereof.4LactobacillusLactobacillus delbrueckiilactis. A process according to claim 2 , wherein the acidifying strain is a subsp. strain or a mutant or variant thereof.5LactobacillusLactobacillus. A process according to claim 2 , wherein the acidifying strain is the strain deposited as DSM 32009 or a mutant or variant thereof.6Lactobacillus. A process according to claim 1 , wherein the acidifying strain has been modified by an act of man.7. A process according to claim 1 , further comprising adding to the milk one or more additional bacterial strains or cultures.8Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus casei, Lactobacillus paracasei, Streptococcus themophilus, Enterococcus faecium, Lactobacillus delbrueckiibulgaricus, Lactobacillus delbrueckiiLactis, Lactobacillus helveticusLactobacillus delbrueckii, Lactobacillus acidophilusPropionic bacterium.. A process according to claim 1 , wherein the starter culture comprises one or more bacterial strains selected from subsp. subsp. spp claim 1 , and9Lactobacillus helveticusLactobacillus delbrueckii, Streptococcus thermophilusLactobacillus casei.. A process ...

Подробнее
Номер записи: 79
18-02-2016 дата публикации

PROBIOTIC STRAINS FOR USE IN IMPROVING THE ENTERIC NERVOUS SYSTEM

Номер: US20160045557A1
Автор: Capronnier Sandrine, Chambaud Isabelle, Degivry Marie-Christine, Grompone Gianfranco, Legrain-Raspaud Sophie, Lesic Biliana, Neunlist Michel, Smokvina Tamara
Принадлежит: COMPAGNE GERVAIS DANONE

The invention relates to the use of lactic acid bacteria, for use in modifying the enteric nervous system and more particularly in treating and/or preventing intestinal disorders such as constipation and/or irritable bowel disease. 1. A method of:A. increasing vaso-active intestinal peptide (VIP) levels of the enteric nervous system, orB. increasing Choline AcetylTransferase ImmunoReactive neurones (ChAT) levels of the enteric nervous system, orC. decreasing ChAT levels of the enteric nervous system,comprising administering to a subject a composition comprising at least one strain of bacteria selected from the group consisting of lactobacilli and bifidobacteria, [{'sub': —', '—, 'DN173010 deposited under Accession No. 1-2494 with Collection Nationale De Cultures De Micro-Organismes (CNCM) on Jun. 20, 2000,'}, {'sub': —', '—, 'DN156007 deposited under Accession No. 1-2219 with CNCM on May 31, 1999, and'}, {'sub': —', '—, 'DN1190118 deposited under Accession No. 1-4279 with CNCM on Feb. 25, 2010.'}], 'wherein the strain of bacteria is selected from the group consisting of the following strains2. The method according to claim 1 , wherein said composition:increases VIP, provided that ChAT is not increased, orincreases ChAT, provided that VIP is not increased,decreases ChAT, provided that VIP is not decreased, ordecreases ChAT and decreases VIP.3. The method according to claim 1 , wherein said composition is administered to the subject for:treatment and/or prevention of an intestinal disorder, ortreatment and/or prevention of a disorder selected from the group consisting of constipation and irritable bowel syndrome C (IBS-C), ortreatment and/or prevention of a disorder selected from the group consisting of diarrhoea, intestinal infection, IBS-D, IBS-PI, and IBD, ortreatment and/or prevention of a disorder selected from the group consisting of IBS and inflammatory bowel Disease (IBD), ortreatment and/or prevention of disorders found in elderly people, infants, and obese ...

Подробнее
Номер записи: 80
15-02-2018 дата публикации

Methods for the Enzymatic Modification of Steviol Glycosides, Modified Steviol Glycosides Obtainable Thereby, and the Use Thereof as Sweeteners

Номер: US20180044708A1
Автор: Dijkhuizen Lubbert, Gerwig Gerrit Johannes, Kamerling Johannis Paulus, te Poele Evelien Maria
Принадлежит:

The present invention relates generally to the production of steviol glycosides. Provided is a method for enzymatically providing a modified steviol glycoside, comprising incubating a steviol glycoside substrate in A the presence of sucrose and the glucansucrase GTF180 of strain 180, or a mutant thereof having the desired transglycosylation activity. Also provided are modified steviol glycosides obtainable by a method of the invention, and the use thereof as low-glycemic sweetener. 1Lactobacillus reuteri. A method for enzymatically providing a modified steviol glycoside , comprising incubating a steviol glycoside substrate in the presence of sucrose as a glucose donor and the glucansucrase GTF180 of strain 180 , or a mutant thereof having the desired transglycosylation activity.2. The method according to claim 1 , wherein said modified steviol glycoside is modified with at least one glucose residue.3. The method according to claim 1 , wherein said modified steviol glycoside is modified with one or more glucoses via an (α1→6) glycosidic bond claim 1 , an (α 1→3) glycosidic bond claim 1 , or a combination thereof.4. The method according to claim 1 , wherein said modified steviol glycoside is modified at the C-13 and/or the C-19 site of the steviol glycoside.5. The method according to claim 4 , wherein said modified steviol glycoside is only modified at the C-19 site.6. The method according to claim 5 , wherein said modified steviol glycoside is only modified with a single glucose residue at the C-19 site.7. The method according to claim 1 , wherein said steviol glycoside substrate is a steviol glycoside.8. The method according to claim 7 , wherein said steviol glycoside is Rebaudioside A [13-({β-D-glucopyranosyl-(1→2)-[β-D-glucopyranosyl-(1→3)-]β-D-glucopyranosyl}oxy)ent-kaur-16-en-19-oic acid α-D-glucopyranosyl ester] claim 7 , or Stevioside (13-{[β-D-glucopyranosyl-(1→2)-(3-D-glucopyranosyl]oxy}ent-kaur-16-en-19-oic acid α-D-glucopyranosyl ester)9. The method ...

Подробнее
Номер записи: 81
03-03-2022 дата публикации

USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS

Номер: US20220061348A1
Автор: Curic-Bawden Mirjana, Johansen Eric, Junge Mette Pia, Soerensen Kim Ib
Принадлежит: CHR. HANSEN A/S

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 strains and mutant subsp. strains that excrete glucose to the milk when the milk is inoculated and fermented with such strains and subsp, strains. Thus, the present invention relates to strains of and subsp, which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the strains and the subsp, 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®.

Подробнее
Номер записи: 82
03-03-2022 дата публикации

PROTECTION OF MICROBIAL CELLS FROM ACIDIC DEGRADATION

Номер: US20220062187A1
Автор: BRANDTNER Eva Maria, DANGERFIELD John A., GUENZBURG Walter H., SALMONS Brian
Принадлежит:

A simple cellulose sulphate based microencapsulation technology has been applied to encapsulate bacterial or other microbial cells, which produce and release digestive enzymes and thereby provides an acid resistant shelter for these microbial cells. Surprisingly, the resulting spheres were found to provide sufficient protection for encapsulated cells from treatment with aqueous acidic solutions. Thereby the cellulose sulphate microencapsulated cells, such as probiotics are now enabled to survive passage, for example, through the stomach after consumption by a human or animal with a higher survival rate than those not within a microcapsule. After passing the stomach these cells are delivering products produced by them, e.g. enzymes or other nutrition factors. This technology therefore proves to be very useful in providing digestive or otherwise beneficial enzymes and/or of living microbial cells, into the lower gastrointestinal tract, where they could confer their health benefit to the host.

Подробнее
Номер записи: 83
19-02-2015 дата публикации

QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES III

Номер: US20150050386A1
Автор: Döring Sven-Rainer, Hahn Michael, Schomacker Marina
Принадлежит:

A quark base mix is proposed having enhanced taste properties which is obtainable in that 2. A method for producing a quark base mix having enhanced taste properties comprising the steps:(a) subjecting raw milk to a temperature treatment and separating the cream off,(b) subjecting the resultant skimmed milk to an ultrafiltration and/or reverse osmosis and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced,(c) subjecting the first permeate P1 to a nanofiltration and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced,(d) optionally subjecting the second permeate P2 to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced, and a third permeate P3 is produced,(e) combining the third permeate P3 or second permeate P2 with the first retentate R1 in such a manner that a non-acidified quark base mix is formed, and(f) subjecting the resultant mixture to a temperature treatment until denaturation occurs, and finally(g) mixing the denatured product with starter cultures and rennet, and optionally(h) adjusting the quark base mix obtained after completion of fermentation to a defined dry matter content and protein content,wherein said starter culture in step (g) represents a blend of{'i': Streptococcus thermophilus', 'Leuconostoc', 'Lactococcus lactis', 'lactis biovar diacetylactis', 'Lactococcus lactis', 'lactis', 'Lactococcus lactis', 'cremoris, '(i) a first mixture of five microorganisms comprising (i-1) , (i-2) species, (i-3) subsp. , (i-4) subsp. and (i-5) subsp. , and'}{'i': Streptococcus thermophilus', 'Lactococcus lactis', 'lactis', 'Lactococcus lactis', 'cremoris, '(ii) a second mixture of three microorganisms comprising (ii-1) , (ii-2) subsp. and (ii-3) subsp.'}in a ratio by weight (i):(ii) of from about 10:90 to about 90:10.3. The method of claim 2 , wherein the mixtures of ...

Подробнее
Номер записи: 84
19-02-2015 дата публикации

SYNBIOTIC FOOD COMPOSITION CONTAINING TAGATOSE AND PROBIOTIC LACTIC ACID BACTERIA

Номер: US20150050388A1
Автор: Kim Young Jae, Koh Ji Hoon, Park Seung Won
Принадлежит:

A synbiotic food composition is a food composition for promoting the active intestinal growth of sp. lactic acid bacterium, containing lactic acid bacteria and tagatose as a source of nutrients for the bacteria strain. More particularly, The synbiotic food composition contains a strain or strain as a probiotic, and tagatose as a prebiotic. 1Lactobacillus casei.. A food composition comprising tagatose and2Lactobacillus caseiLactobacillus caseiLactobacillus caseiLactobacillus casei. The food composition of claim 1 , wherein the is one or more selected from a group consisting of Shirota claim 1 , DN114001 claim 1 , and -01®.3Lactobacillus casei.. The food composition of claim 1 , wherein based on 100 parts by weight of the composition claim 1 , it contains more than 0 to 20 parts by weight of tagatose; and more than 0 to 1 part by weight of4. The food composition of claim 1 , wherein the food composition containing:based on 100 parts by weight of the entire composition,more than 0 to 20 parts by weight of tagatose;{'i': 'Lactobacillus casei;', 'more than 0 to 1 part by weight of'}more than 0 to 10 parts by weight of skim milk powder; and50 to 99 parts by weight of purified water.5Lactobacillus rhamnosus.. A food composition comprising tagatose and6Lactobacillus rhamnosusLactobacillus rhamnosus. The food composition of claim 5 , wherein the is GG.7Lactobacillus rhamnosus.. The food composition of claim 5 , wherein based on 100 parts by weight of the composition claim 5 , it contains more than 0 to 20 parts by weight of tagatose; and more than 0 to 1 part by weight of8. The food composition of claim 5 , wherein the food composition containing:based on 100 parts by weight of the entire composition,more than 0 to 20 parts by weight of tagatose;{'i': 'Lactobacillus rhamnosus;', 'more than 0 to 1 part by weight of'}50 to 99 parts by weight of raw milk;more than 0 to 1 part by weight of pectin; andmore than 0 to 50 parts by weight of purified water. The present invention ...

Подробнее
Номер записи: 85
14-02-2019 дата публикации

FERMENTED FOOD COMPOSITION PRODUCTION METHOD

Номер: US20190045819A1
Автор: MURAKAMI Hiroka, Tategaki Airo
Принадлежит: KANEKA CORPORATION

A method for producing a fermented food composition by fermenting a food having a class-2 food allergen, includes: adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; and enzymatically treating the resulting mixture with a metalloprotease. 1. A method for producing a fermented food composition by fermenting a food having a class-2 food allergen , the method comprising:adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; andenzymatically treating the resulting mixture with a metalloprotease.2. The method according to claim 1 , wherein the enzymatically treating is performed before the fermenting or after the fermenting.3. The method according to claim 1 , wherein the metalloprotease is an endo-type metalloprotease.4. The method according to claim 3 , wherein the endo-type metalloprotease is derived from a filamentous fungus or from a bacterium.5AspergillusBacillus.. The method according to claim 4 , wherein the filamentous fungus belongs to the genus and the bacterium belongs to the genus6. The method according to claim 1 , wherein a time for the enzymatically treating is 4 hours or less.7. The method according to claim 1 , wherein an amount of an enzyme to be added during the enzymatically treating is 10 U/g or more and 1200 U/g or less per protein weight in the food having the class-2 food allergen.8Lactobacillus, Lactococcus, Leuconostoc, PediococcusEnterococcus.. The method according to claim 1 , wherein the lactic acid bacteria are at least one type of bacteria selected from the group consisting of lactic acid bacteria each belonging to the genera claim 1 , ...

Подробнее
Номер записи: 86
03-03-2022 дата публикации

Cathelicidin-expressing lactic acid bacteria

Номер: US20220064239A1
Автор: Chen Wei, Julien DIANA, PAN Li-Long, SUN Jia, ZHANG Hao, Zhang Ming
Принадлежит:

The disclosure discloses cathelicidin-expressing lactic acid bacteria, and belongs to the technical field of genetic engineering. The disclosure constructs and expressing a CRAMP protein by optimizing the nucleotide sequence of the CRAMP protein. The constructed in the disclosure can be used to prepare a vaccine for regulation of intestinal flora disorder, and has advantages in regulation of intestinal flora and intestinal immune response and maintenance. An anaculture can be directly taken as an oral vaccine to stimulate mice and cause a strong cellular immune response. The recombinant can be used as a new oral vaccine product with good industrial prospects, plays a positive role in reducing intestinal inflammation, and has important practical significance for promoting health development of the intestinal tract.

Подробнее
Номер записи: 87
25-02-2016 дата публикации

FERMENTED NUTRITION WITH NON-DIGESTIBLE OLIGOSACCHARIDES WITH INCREASED IRON BIOAVAILABILITY

Номер: US20160050960A1
Автор: BOURITIUS Houkje, Ludwig Thomas, Van Den Braak Claudia Catharina Maria
Принадлежит: N.V. NUTRICIA

The present invention relates to fermented nutritional compositions comprising non-digestible oligosaccharides for improving the bioavailability of iron and preventing or treating of iron deficiency, in particular for infants and young children or pregnant women. 120-. (canceled)21. A method for treating and/or preventing anaemia and/or treating and/or preventing iron deficiency in a human subject , comprising administering to the subject in need thereof a nutritional composition comprising:(a) a milk-derived product fermented by lactic acid producing bacteria, the fermented milk-derived product comprising lactic acid and/or lactate,(b) at least 0.2 g non-digestible oligosaccharides per 100 ml nutritional composition and/or at least 1.0 wt. % non-digestible oligosaccharides based on dry weight of the nutritional composition, wherein the non-digestible oligosaccharides are one or more selected from the group consisting of galactooligosaccharides, fructooligosaccharides, uronic acid oligosaccharides, glucooligosaccharides, xylooligosaccharides, mannanoligosaccharides, arabino-oligosaccharides, glucomannooligosaccharides, galactomannooligosaccharides, soy oligosaccharides, isomaltooligosaccharides, non-digestible dextrin, arabinogalactooligosaccharides, gentiooligosaccharides, nigerooligosaccharides, chitooligosaccharides, fucooligosaccharides, sialyloligosaccharides, and(c) iron.22. The method according to claim 21 , wherein the human subject is selected from the group consisting of human subjects with an age of 0 to 36 months and pregnant women.23. The method according to claim 21 , wherein the nutritional composition comprises iron in a concentration of 0.4 to 0.7 mg per 100 ml nutritional composition and/or of 0.03 to 0.055 mg per g dry weight of the nutritional composition.24. The method according to claim 21 , wherein the nutritional composition comprises 0.1 to 1.5 wt. % of the sum of lactic acid and lactate based on dry weight of the nutritional composition ...

Подробнее
Номер записи: 88
14-02-2019 дата публикации

GEL FORMULATION FOR THE PREVENTION AND TREATMENT OF GASTROINTESTINAL DISTRESS IN HORSES AND OTHER SPECIES

Номер: US20190046559A1
Автор: Harless James, Kratochvil Leon, Kratochvil Tom, Terry Kelly
Принадлежит: Kaeco Group, Inc.

Embodiments of a method and supplement for preventing and/or treating gastrointestinal distress, including ulcer conditions, in animals are disclosed. The supplement is in a gel form and comprises mastic gum and an emulsifying agent such as lecithin. The supplement may also comprise B vitamins, one or more prebiotics or probiotics, and one or more minerals as well as, pH buffers and flavoring. A disclosed method of preventing and/or treating gastrointestinal distress comprises orally dosing an animal with the gel at least once daily. 1. A gel formulation for preventing gastrointestinal distress in an animal comprising:mastic gum;soy lecithin; andsoy oil;wherein the amount of mastic gum is from about 2 to about 4 grams per 10 cubic centimeters of gel formulation.2. The gel formulation of wherein the amount of soy lecithin is from about 0.4 to about 2 grams per 10 cubic centimeters of gel formulation.3. The gel formulation of further comprising a probiotic.4. The gel formulation of further comprising a prebiotic.5. The gel formulation of further comprising one or more probiotics wherein the total amount of one or more probiotics is from about 2 billion to about 6 billion CFUs per 10 cubic centimeters of gel formulation.6Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus caseii, Lactobacillus plantarum. The gel formulation of wherein the one or more probiotics are selected from the group consisting of claim 5 , and mixtures thereof.7. The gel formulation of further comprising a flavoring aid.8. The gel formulation of further comprising a formulation aid.9. The gel formulation of wherein the formulation aid comprises silicon dioxide.10. The gel formulation of further comprising dextrose.11. The gel formulation of wherein the amount of soy oil is more than the amount of mastic gum on a weight basis of the gel formulation.12. A gel formulation for preventing gastrointestinal distress in an animal comprising:mastic gum;an emulsifying agent; anda vegetable oil; ...

Подробнее
Номер записи: 89
13-02-2020 дата публикации

METHOD FOR PRODUCING BEVERAGES BY ACID REMOVAL

Номер: US20200045999A1
Автор: Donaldson Iain, Gojkovic Zoran, Vaag Pia
Принадлежит: CARLSBERG BREWERIES A/S

The present application relates to methods for producing beverages with low levels of acids, cations and/or sugars. The methods comprise the step of removing acidic ions through an AX-REED membrane stack and optionally removing cations through a CX-REED membrane stack. In certain embodiments, the AX-REED and the CX-REEF membrane stacks are operated in parallel. The methods may also comprise a step of converting sugar to organic acid, while simultaneously removing the generated organic acid through the AX-REED membrane stack. The sugar may for example be converted with the aid of enzymes and/or microorganisms. 1110.-. (canceled)111. A method of preparing a beverage , wherein the method comprisesa) providing a starting liquid comprising at least one micro-nutrient and at least one organic acid; and [ a. two anion exchange membranes defining a chamber for the starting liquid; and', 'b. two further chambers for a dialysis liquid, wherein said two further chambers are positioned adjacent to the chamber for the starting liquid on opposing sides and wherein said two further chambers may be connected to each other,, 'i) at least one cell consisting of, 'ii) a set of end membranes,', 'iii) means for applying an electric field over the membrane stack by means of at least two electrodes, and', I. inserting the starting liquid into the chamber for the starting liquid;', 'II. inserting a dialysis liquid in the two further chambers for the dialysis liquid;', 'III. applying an electric field over the membrane stack; and', 'IV. incubating said starting liquid in said chamber, whereby the direction of electric field is reversed at intervals, thereby obtaining a partly AX-REED treated liquid; and, 'iv) means for reversing the direction of the electric field within said membrane stack; and wherein the removal comprises], 'b) removing at least some anions of the at least one organic acid from the starting liquid, wherein said anions are removed through an Anion Exchange Reverse Electro ...

Подробнее
Номер записи: 90
25-02-2016 дата публикации

NOVEL ACETOBACTER AND GLUCONACETOBACTER STRAINS AND THEIR METABOLITES FOR USE IN INHIBITING XANTHINE OXIDASE

Номер: US20160051598A1
Автор: Chen Kai-Ping, Chen Yen-Lin, Cheng Siao-Jhen, Hsu Hsun-Yin, Liao Chiao-Ming, Yech Yi-Jen
Принадлежит:

A method for inhibiting xanthine oxidase and for reducing uric acid levels using a pharmaceutical composition or a food product obtained by culturing or in a medium. Also disclosed is a pharmaceutical composition and a food product that each include a metabolite of or for reducing uric acid levels in a subject and methods for producing the pharmaceutical composition and the food product. 1Gluconacetobacter hanseniiAcetobacter pasteurianus.. A pharmaceutical composition for reducing uric acid levels in a subject , the composition comprising a metabolite of an acetic acid bacteria and a pharmaceutically acceptable carrier or excipient selected from the group consisting of a buffer , a diluent , a disintegrant , a binding agent , an adhesive , a wetting agent , a polymer , a lubricant , a glidant , a masking agent , a flavoring , a dye , and a fragrance , wherein the acetic acid bacteria is or2Gluconacetobacter hanseniiAcetobacter pasteurianus. The composition of claim 1 , wherein the acetic acid bacteria is selected from the group consisting of strain AHU06 claim 1 , deposited under Accession No. DSM 28902 claim 1 , and strains AHU01 claim 1 , deposited under Accession No. DSM 28893; AHU02 claim 1 , deposited under Accession No. DSM 28894; AHU03; and AHU04.3. The composition of claim 1 , wherein the pharmaceutically acceptable carrier or excipient is one or more of citrate buffer claim 1 , phosphate buffer claim 1 , acetate buffer claim 1 , bicarbonate buffer claim 1 , stearic acid claim 1 , magnesium stearate claim 1 , magnesium oxide claim 1 , sodium and calcium salts of phosphoric and sulfuric acids claim 1 , magnesium carbonate claim 1 , talc claim 1 , gelatin claim 1 , acacia gum claim 1 , sodium alginate claim 1 , pectin claim 1 , dextrin claim 1 , mannitol claim 1 , sorbitol claim 1 , lactose claim 1 , sucrose claim 1 , a starch claim 1 , cellulose esters of alkanoic acids claim 1 , cellulose alkyl esters claim 1 , low melting wax cocoa butter claim 1 , amino ...

Подробнее
Номер записи: 91
25-02-2021 дата публикации

PROBIOTIC DELIVERY OF GUIDED ANTIMICROBIAL PEPTIDES

Номер: US20210052679A1
Автор: Choudhury Ankan, Kearney Christopher Michel, Ortiz Patrick
Принадлежит: BAYLOR UNIVERSITY

The present disclosure pertains to a treatment strategy to combat select bacteria in the gut, such as . The strategy uses a probiotic-based system to express and deliver a guided antimicrobial peptide to the gut. The guided antimicrobial peptide is expressed from a hybrid gene that codes for an antimicrobial peptide fused to a guide peptide, the latter binding to a protein of the target bacterium. This technology can eliminate the target bacterium selectively and specifically from the gut microbiota. The specificity of the targeting, being at the strain, species or genus level, depends on the sequence of the guide peptide used to provide the targeting. The treatment can be administered orally, such as by using an ingestible probiotic. 1. A probiotic for the prevention or treatment of a condition caused by a target bacterium living in the gastrointestinal tract of a subject , comprising:a probiotic bacterium, wherein the probiotic bacterium has been transformed to comprise a DNA construct expressing a guided antimicrobial peptide, wherein the sequence coding for the guided antimicrobial peptide comprises the sequence coding for an antimicrobial peptide fused to the sequence coding for a guide peptide that binds to a protein of the target bacterium, wherein the guided antimicrobial peptide kills the target bacterium in the gastrointestinal tract of the subject, and wherein the guided antimicrobial peptide minimally disrupts other bacteria found in the gastrointestinal tract of the subject when compared to unguided antimicrobial peptides or antibiotics.2. The probiotic of claim 1 , wherein the probiotic bacterium comprises a lactic acid bacterium.3Lactococcus. The probiotic of claim 2 , wherein the lactic acid bacterium comprises a bacterium.4LactococcusLactococcus lactis.. The probiotic of claim 3 , wherein the bacterium comprises5. The probiotic of claim 1 , wherein the protein of the target bacterium is a virulence factor.6. The probiotic of claim 5 , wherein the ...

Подробнее
Номер записи: 92
23-02-2017 дата публикации

METHODS FOR DETERMINATION OF BIOACTIVITY, REMOVAL, OR INACTIVATION CEREAL AMYLASE TRYPSIN INHIBITORS IN CEREALS, FLOURS AND COMPLEX FOODS

Номер: US20170049136A1
Автор: Schuppan Detlef
Принадлежит:

The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, qualifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff. 1. A method of reducing the ATI content of a foodstuff , said method comprising incubating said foodstuff in an extraction buffer for a duration sufficient to reduce the ATI content of said foodstuff by at least 50% followed by removing said extraction buffer from said foodstuff.2. The method of claim 1 , wherein said extraction buffer is a neutral claim 1 , near neutral claim 1 , or alkaline solvent or buffer.3. The method of claim 2 , wherein said extract buffer is selected from the group consisting of PBS claim 2 , Tris-buffer claim 2 , water claim 2 , and ammonium bicarbonate.4. The method of or claim 2 , wherein said extract buffer further comprises a detergent or detergent mixture.5. The method of claim 4 , wherein said detergent or detergent mixture is selected from the group consisting of sodiumdodecyl sulfate claim 4 , Triton X-100 claim 4 , Tween-20 claim 4 , sodium deoxycholate.6. The method of any one of - claim 4 , wherein said extraction buffer further comprises a reducing agent.7. The method of claim 6 , wherein said reducing agent is selected from the group consisting of mercapto-ethanol claim 6 , dithioerythritol (DTT) claim 6 , cysteine claim 6 , or glutathione (GSH) balanced with oxidized glutathione (GSSG).8. The method of any one of - claim 6 , wherein said alkylating agent is iodoacetamide and said alkylating agent is further quenched by the addition of access reducing agent.9. The method of any one of - claim 6 , wherein said foodstuff is separated mechanically prior to said incubation.10. The method of claim 9 , wherein said mechanically separated foodstuff is dried prior to said incubation.11. The method of claim 10 , wherein said drying is air-drying or freeze drying.12. The method of or ...

Подробнее
Номер записи: 93
23-02-2017 дата публикации

Lactobacillus rhamnosus rht-3201 conjugated to polysaccharide polymer binder, and use thereof for prevention or treatment of atopic diseases

Номер: US20170051247A1
Автор: Dae-Jung Kang, Jae-Hoon Kang, Seung-Hun Lee
Принадлежит: IL DONG PHARMACEUTICAL CO Ltd

The present invention relates to heat-killed Lactobacillus rhamnosus conjugated to a polysaccharide polymer binder, a preparation method therefor and a use thereof. The heat-killed Lactobacillus rhamnosus conjugated to a polysaccharide polymer binder of the present invention has an excellent therapeutic effect for atopic diseases, and particularly has high industrial applicability because membrane adhesion competitiveness, which is an advantage of existing lactic acid bacteria, is significantly improved, thereby exhibiting dermatitis preventing, alleviating and treating effects of the same level as steroid-based drugs.

Подробнее
Номер записи: 94
26-02-2015 дата публикации

LACTOBACILLUS CULTURE AND METHOD FOR PRODUCING SAME

Номер: US20150056683A1
Автор: Hoshi Ryotaro, Matsui Akihisa, Suzuki Takao
Принадлежит: KABUSHIKI KAISHA YAKULT HONSHA

An object of the present invention is to provide a technique for improving a taste derived from S. Lee (Rosaceae) while maintaining the effect of extracts of S. Lee (Rosaceae) to enhance the proliferative capability or viability in culturing of lactic acid bacteria. Provided is a lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium, wherein the culture medium contains an essence of S. Lee (Rosaceae), wherein the essence of S. Lee (Rosaceae) is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of S. Lee (Rosaceae). 1Rubus suavissimusRubus suavissimus. A lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in a culture medium , wherein the culture medium comprises an essence of S. Lee (Rosaceae) which is a concentrate obtained through an electrodialysis of a mixture obtained by adding an inorganic salt to an extract of S. Lee (Rosaceae).2. The lactic acid bacteria culture product according to claim 1 , wherein the inorganic salt is at least one selected from a potassium salt claim 1 , a sodium salt claim 1 , a calcium salt and a magnesium salt.3. The lactic acid bacteria culture product according to claim 1 , wherein the inorganic salt is a magnesium salt.4. The lactic acid bacteria culture product according to claim 1 , wherein the inorganic salt is present in amount of 0.02 to 0.2 mol/L.5. A fermented dairy product claim 1 , comprising the lactic acid bacteria culture product according to .6. A method of producing a lactic acid bacteria culture product claim 1 , the method comprising:{'i': 'Rubus suavissimus', 'blending an essence of S. Lee (Rosaceae) into a culture medium at an arbitrary stage in production of the lactic acid bacteria culture product which is obtained by culturing a lactic acid bacterium in the culture medium, wherein'}{'i': Rubus suavissimus', 'Rubus suavissimus, 'the essence of S. Lee ( ...

Подробнее
Номер записи: 95
10-03-2022 дата публикации

Pediococcus acidilactici CCFM6432 for Alleviating Depression, Food Fermented Thereby and Application Thereof

Номер: US20220072067A1
Автор: Chen Wei, TIAN Peijun, Wang Gang, ZHANG Hao, Zhao Jianxin
Принадлежит:

The disclosure discloses CCFM6432 for alleviating depression, food fermented thereby and application thereof. The CCFM6432 of the disclosure can be used to prepare food, health-care products and drugs with the functions of resisting depression, resisting inflammation, resisting inflammatory bowel disease, resisting obesity and resisting type I diabetes. The disclosure further provides fermented food. The fermented food is produced by fermentation using the CCFM6432, and the fermented food includes solid food, liquid food, and semi-solid food. The CCFM6432 has very broad application prospects. 1Pediococcus acidilacticiP. acidilacticiP. acidilacticiP. acidilactici. A method , comprising ingesting () CCFM6432 or a probiotic preparation of CCFM6432 into a body of an individual for preventing or alleviating depression , resisting inflammation , resisting inflammatory bowel disease , resisting obesity , and resisting type II diabetes; wherein the was preserved at the Guangdong Microbial Culture Collection Center on Apr. 25 , 2019 , with the preservation number of GDMCC No. 60638.2. The method of claim 1 , wherein the prevention or alleviation of depression comprises:(a) alleviating depression-like behaviors of a depressed individual;(b) increasing the content of neurotransmitter 5-hydroxytryptamine in the brain, and promoting biosynthesis of a neurotransmitter precursor 5-hydroxytryptophane in the peripheral tissue; and(c) inhibiting excessive secretion of corticotropin releasing factors in the hypothalamus, reducing the level of corticosterone in the serum, and alleviating hyperfunction of the “hypothalamic-pituitary-adrenal axis”.3. The method of claim 1 , wherein the resistance to inflammation comprises:(a) regulating the immunity of a host;(b) increasing the proportion of regulatory T cells in the spleen; and(c) decreasing the concentration of proinflammatory factors IL-1β, IL-6 and/or TNF-α in the serum.4P. acidilactici. The method of claim 1 , wherein the ...

Подробнее
Номер записи: 96
10-03-2022 дата публикации

USE OF MICROBIAL COMMUNITIES FOR HUMAN AND ANIMAL HEALTH

Номер: US20220072071A1
Автор: BOLCA Selin, GOTTARDI Davide, Marzorati Massimo, Possemiers Sam, SCHEIRLINCK Ilse, Van De Wiele Tom, VAN DEN ABEELE Pieter
Принадлежит:

The disclosure relates to a mixture of bacteria belonging to at least six or seven different and specific bacterial species preferably for use in preventing or treating gastro-intestinal disorders. Preferably, the mixture of bacteria is grown together in a fermenter prior to administering the mixture to a subject in order to prevent or treat the disorder. 1. A composition , wherein the composition is formulated for intestinal delivery and comprises:{'claim-text': ['at least one short chain fatty acid (SCFA) producing bacterial member; and', 'at least one SCFA metabolizing bacterial member, wherein when the composition is cultured under acidic and low oxygen conditions the at least one SCFA producing bacterial member is present in an amount sufficient for providing a SCFA amount sufficient for supporting growth of the at least one SCFA metabolizing bacterial member.'], '#text': 'bacterial members that are purified, and wherein the bacterial members comprise:'}2. The composition of claim 1 , wherein the SCFA comprises acetate claim 1 , propionate claim 1 , or butyrate.3Lactobacillus plantarum, Anaerostipes caccae, Faecalibacterium prausnitzii, Butyricicoccus pullicaecorum, Roseburia inulinivorans, Akkermansia muciniphilaRoseburia hominis.. The composition of claim 1 , wherein the at least one SCFA producing bacterial member comprises claim 1 , or4. The composition of claim 1 , wherein the composition is in the form of a capsule.5. The composition of claim 1 , wherein the bacterial members comprise up to 14 bacterial members.6. The composition of claim 1 , wherein the composition comprises at least 10{circumflex over ( )}5 colony-forming units of bacteria.7. The composition of claim 1 , wherein the composition comprises 10{circumflex over ( )}5 to 10{circumflex over ( )}11 colony-forming units of bacteria.8. The composition of claim 1 , wherein the acidic conditions comprise a pH of 6.15 to 6.40.9. The composition of claim 1 , wherein the low oxygen conditions comprise ...

Подробнее
Номер записи: 97
03-03-2016 дата публикации

Compositions of hetero- and homofermentative lactic acid bacterial species for dual purpose silage preservation

Номер: US20160058034A1
Автор: Christer OHLSSON, Ida HINDRICHSEN, Nina Milora
Принадлежит: Chr Hansen AS

The present invention relates to a silage inoculant consisting essentially of a) at least one obligatory heterofermentative lactic acid bacterial species or strain and b) at least one homofermentative bacterial species or strain which (i) does not reduce growth of a), and (ii) reduces pH fast without producing an excess amount of lactic acid. Further, the invention relates to a method for producing a fermented feed product, said method comprising inoculating a plant material with the silage inoculant according to the invention. It has surprisingly been found that the silage inoculant is effective even if the silage has only been incubated for a period of up to 2 or up to 4 days.

Подробнее
Номер записи: 98
01-03-2018 дата публикации

Banana fermentation product and manufacturing method and use of the same

Номер: US20180055905A1
Автор: Cheng-Yu Ho, Po-Chun Hsu, Yung-Hsiang Lin
Принадлежит: TCI Co Ltd

The present invention provides a banana fermentation product, which is obtained by subjecting a banana pulp juice to a pre-fermentation and then a post-fermentation, wherein the pre-fermentation is conducted in the presence of Streptococcus thermophiles and yeast and the post-fermentation is conducted in the presence of Acetobacter . The banana fermentation product of the present invention is effective in anti-oxidation, increasing the amount of probiotics in the intestinal tract, reducing the amount of bad bacteria in the intestinal tract, and relieving constipation symptoms. The banana fermentation product of the present invention can further be used for providing an edible composition or a pharmaceutical composition.

Подробнее
Номер записи: 99
20-02-2020 дата публикации

BALANCED FEED FORMULATION BASED ON TROPICAL LEGUMES AND GRASSES WITH A HIGH PROTEIN CONTENT AND METHOD FOR THE PRODUCTION THEREOF

Номер: US20200054043A1
Автор: MUNGUIA FLORES Victor Manuel, PIÑA GUTIERREZ Jose Manuel
Принадлежит:

The invention consists of an animal feed formulation based on tropical legumes and grasses with a high protein content, said formulation comprising, inter alia, a combination of grains, a first protein source, forage, a second protein source, a third protein source and a fourth mineral source. One of the protein sources can comprise . The animal feed formulation can also include a forage legume of the genus. In addition, the animal feed formulation can include a tropical fodder of the or genera. The synergistic combination of forage legumes and tropical fodder results in a balanced feed with a high concentration of tropical raw materials, which is easy to produce and affordable. Similarly, the invention also comprises a method for producing the feed in pellet form, based on the formulation described above, from which the anti-nutritional factors derived from have been eliminated. 1Canavalia Canavalia ensiformis.. An animal feed formulation based on tropical legumes and grasses with a high protein content , comprising: 20% to 30% of a combination of grains , 10 to 15% of a first protein source , 30% to 45% of a forage , 5% to 25% of a second protein source , 5% to 15% of a third protein source , and 0.5% to 3% of a first mineral source; wherein the second protein source comprises2. The animal feed formulation according to claim 1 , wherein the combination of grains includes maize or sorghum.3. The animal feed formulation according to claim 1 , wherein the first protein source includes coconut paste.4Stylosanthes. The animal feed formulation according to claim 1 , wherein the third protein source includes a forage legume of genus.5Brachiaria. The animal feed formulation according to claim 1 , wherein the forage comprising a tropical fodder of genus.6. The animal feed formulation according to claim 1 , wherein the first mineral source comprises a mineral premix.7. The animal feed formulation according to claim 1 , wherein the feed formulation also includes 10% to 20% ...

Подробнее
Номер записи: 100