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    • 4. 发明授权
    • Lactic acid bacteria
    • 乳酸菌
    • US08338161B2
    • 2012-12-25
    • US12162705
    • 2007-11-02
    • Kanetada ShimizuTomoko Yaeshima
    • Kanetada ShimizuTomoko Yaeshima
    • C12N1/20
    • C12N1/38A23C9/1234A23L33/135A23V2002/00A23Y2220/49A23Y2300/55A61K35/744C12N1/20C12R1/46A23V2200/3204A23V2200/32
    • The present invention relates to bacteria of a genus Lactococcus having bacteriological properties of: (1) fermentability which curdles a 10% (W/W) reconstituted skim milk medium when cultivated at a temperature of 25° C. to 37° C. for 16 hours; (2) Bifidobacterium longum growth-promoting properties which lead to a viable count of Bifidobacterium longum of 5×108 CFU/g or more, when co-cultivated with Bifidobacterium longum in the 10% (W/W) reconstituted skim milk medium, until the pH thereof is 4.4 to 4.6; and (3) Bifidobacterium longum survivability-improving properties during storage, which lead to a survival rate of Bifidobacterium longum of 30% or more, after co-cultivation with Bifidobacterium longum in the 10% (W/W) reconstituted skim milk medium until the pH thereof is 4.4 to 4.6, rapid cooling, and two weeks storage at 10° C.
    • 本发明涉及一种具有细菌学特性的细菌的细菌性质:(1)发酵能力,其在25℃至37℃的温度下培养16天时,将10%(W / W)重构脱脂乳培养基凝结为16 小时; (2)当在10%(W / W)重构的脱脂乳培养基中与长双歧杆菌共培养时,长双歧杆菌生长促进特性导致5×108CFU / g以上的长双歧杆菌的活菌计数直到 其pH为4.4〜4.6; 和(3)在长期保存双歧杆菌存活率方面,在10%(W / W)重构的脱脂乳培养基中与长双歧杆菌共同培养后,长寿双歧杆菌的存活率达30%以上,直至 pH值为4.4至4.6,快速冷却,并在10℃下储存两周。
    • 5. 发明申请
    • NOVEL LACTIC ACID BACTERIA
    • 新鲜酸性细菌
    • US20100086988A1
    • 2010-04-08
    • US12162705
    • 2007-11-02
    • Kanetada ShimizuTomoko Yaeshima
    • Kanetada ShimizuTomoko Yaeshima
    • C12N1/20
    • C12N1/38A23C9/1234A23L33/135A23V2002/00A23Y2220/49A23Y2300/55A61K35/744C12N1/20C12R1/46A23V2200/3204A23V2200/32
    • The present invention relates to bacteria of a genus Lactococcus having bacteriological properties of: (1) fermentability which curdles a 10% (W/W) reconstituted skim milk medium when cultivated at a temperature of 25° C. to 37° C. for 16 hours; (2) Bifidobacterium longum growth-promoting properties which lead to a viable count of Bifidobacterium longum of 5×108 CFU/g or more, when co-cultivated with Bifidobacterium longum in the 10% (W/W) reconstituted skim milk medium, until the pH thereof is 4.4 to 4.6; and (3) Bifidobacterium longum survivability-improving properties during storage, which lead to a survival rate of Bifidobacterium longum of 30% or more, after co-cultivation with Bifidobacterium longum in the 10% (W/W) reconstituted skim milk medium until the pH thereof is 4.4 to 4.6, rapid cooling, and two weeks storage at 10° C.
    • 本发明涉及一种具有细菌学特性的细菌的细菌性质:(1)发酵能力,其在25℃至37℃的温度下培养16天时,将10%(W / W)重构脱脂乳培养基凝结为16 小时; (2)当在10%(W / W)重构的脱脂乳培养基中与长双歧杆菌共培养时,长双歧杆菌生长促进特性导致5×108CFU / g以上的长双歧杆菌的活菌计数直到 其pH为4.4〜4.6; 和(3)在长期保存双歧杆菌存活率方面,在10%(W / W)重构的脱脂乳培养基中与长双歧杆菌共同培养后,长寿双歧杆菌的存活率达30%以上,直至 pH值为4.4至4.6,快速冷却,并在10℃下储存两周。