基本信息:
- 专利标题： PROCESS OF PRODUCING SHELF STABLE PROBIOTIC FOOD
- 专利标题（中）：生产稳定的生物食品的过程
- 申请号：PCT/NZ2011/000169 申请日：2011-08-25
- 公开(公告)号：WO2012026832A1 公开(公告)日：2012-03-01
- 发明人： NAG, Arup , DAS, Shantanu , SINGH, Harjinder
- 申请人： MASSEY UNIVERSITY , NAG, Arup , DAS, Shantanu , SINGH, Harjinder
- 申请人地址： a body corporate established under the Massey University Act 1963 and the Education Amendment Act Palmerston North NZ
- 专利权人： MASSEY UNIVERSITY,NAG, Arup,DAS, Shantanu,SINGH, Harjinder
- 当前专利权人： MASSEY UNIVERSITY,NAG, Arup,DAS, Shantanu,SINGH, Harjinder
- 当前专利权人地址： a body corporate established under the Massey University Act 1963 and the Education Amendment Act Palmerston North NZ
- 代理机构： SHAW, Joanne, P. et al.
- 优先权： NZ592728 20110509; AU2010903824 20100826
- 主分类号： C12N1/04
- IPC分类号： C12N1/04 ; A61K35/74 ; A23L1/29 ; A61K39/02
摘要：
The invention provides an ingredient containing shelf-stable probiotic microorganisms for use in preparing probiotic food products requiring long shelf-life. The ingredient is prepared by coating particles or an agglomeration thereof with a suspension of osmotically shocked probiotic microorganisms and drying the product.
摘要（中）：
本发明提供含有用于制备需要长保存期的益生菌食品的保存性益生菌微生物的成分。 通过用渗透性震惊的益生菌微生物的悬浮液涂覆颗粒或其附聚物并干燥产物来制备成分。