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21. 发明公开

EP2448420A2 A METHOD FOR PRODUCING A FERMENTED MILK PRODUCT 审中-公开
标题翻译：用于生产发酵乳制品
公开(公告)号：EP2448420A2
公开(公告)日：2012-05-09
申请号：EP10727741.0
申请日：2010-06-30
申请人： Chr. Hansen A/S
发明人： FOLKENBERG, Ditte Marie , POULSEN, Lone
IPC分类号： A23C9/123 , A23K1/08 , A23K1/00 , C12N1/20
CPC分类号： A23C9/127 , A23C9/1234 , A23C9/1238 , A23C9/1275 , A23Y2220/15 , A23Y2220/35 , A23Y2220/49 , A23Y2240/75 , C12N1/20 , C12N9/1048 , C12P19/04 , C12R1/225 , C12R1/46
摘要： The present invention relates to a method for producing a fermented milk product with eithanced gel stiffness, wherein a polysaccharide producing Lactobacillus, in particular L. johnsonii, is used as starter.

22. 发明公开

EP2439267A2 Enzyme preparations yielding a clean taste 有权转让
标题翻译：产生干净味道的酶制剂
公开(公告)号：EP2439267A2
公开(公告)日：2012-04-11
申请号：EP11189292.3
申请日：2006-11-28
申请人： DSM IP Assets B.V.
发明人： de Swaaf, Maximiliaan Peter Marie , van Dijk, Albertus, Alard , Edens, Luppo , Dekker, Petrus Jacobus Theodorus
IPC分类号： C12N9/38 , A23C9/12 , C12N9/62 , C12N15/55
CPC分类号： A23C9/127 , A23C9/1206 , A23C19/0328 , C12N9/16 , C12N9/2402 , C12N9/2468 , C12N9/2471 , C12N9/62 , C12Y301/06001 , C12Y302/01023 , C12Y302/01108
摘要： The present invention describes an intracellular produced lactase which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase.
摘要翻译：本发明描述了一种细胞内产生的乳糖酶，其中每个NLU的乳糖酶活性包含少于40个单位的芳基硫酸酯酶活性。本发明还提供了一种包括用酶制剂处理底物的方法，其中酶制剂基本上不含芳基硫酸酯酶。

23. 发明公开

EP2439266A2 Enzyme preparations yielding a clean taste 有权
标题翻译：酶制剂提交不好的味道
公开(公告)号：EP2439266A2
公开(公告)日：2012-04-11
申请号：EP11189291.5
申请日：2006-11-28
申请人： DSM IP Assets B.V.
发明人： De Swaaf, Maximiliaan Peter Marie , Van Dijk, Albertus Alard , Edens, Luppo , Dekker, Petrus Jacobus Theodorus
IPC分类号： C12N9/38 , A23C9/12 , C12N15/55 , C12N9/62
CPC分类号： A23C9/127 , A23C9/1206 , A23C19/0328 , C12N9/16 , C12N9/2402 , C12N9/2468 , C12N9/2471 , C12N9/62 , C12Y301/06001 , C12Y302/01023 , C12Y302/01108
摘要： The present invention describes an intracellular produced lactase which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase.

24. 发明公开

EP2194118A4 AGENT AND METHOD FOR IMPROVING SURVIVABILITY OF LACTIC ACID BACTERIUM, AND FOOD COMPOSITION 审中-公开
标题翻译：手段与方法用于改善乳酸菌食物组成的生存能力
公开(公告)号：EP2194118A4
公开(公告)日：2012-02-29
申请号：EP08853899
申请日：2008-11-18
申请人： MEIJI DAIRIES CORP
发明人： ISAWA KAKUHEI , UCHIDA HIDEAKI , FURUICHI KEISUKE , YAMAMOTO FUYUKO
IPC分类号： C12N1/20 , A23C9/12 , A23C9/127 , A23L1/30 , C12P1/04
CPC分类号： A23C9/1216 , A23C9/127 , A23L33/135 , C12P1/04 , C12R1/01
摘要： [Problem] The survival of lactic acid bacterial strains such as probiotic bacteria contained in yogurt etc. is improved. [Solving Means] A lactic acid bacterium survival improver including a propionic acid bacterium fermentation product to improve the survival of a lactic acid bacterium. The propionic acid bacterium is a bacterium belonging to the genus Propionibacterium. The bacterium belonging to the genus Propionibacterium is Propionibacterium freudenreichii. Propionibacterium freudenreichii is Propionibacterium freudenreichii ET-3 (FERM BP-8115).

25. 发明公开

EP2194118A1 AGENT AND METHOD FOR IMPROVING SURVIVABILITY OF LACTIC ACID BACTERIUM, AND FOOD COMPOSITION 审中-公开
标题翻译：手段与方法用于改善乳酸菌食物组成的生存能力
公开(公告)号：EP2194118A1
公开(公告)日：2010-06-09
申请号：EP08853899.6
申请日：2008-11-18
申请人： Meiji Dairies Corporation
发明人： ISAWA, Kakuhei , UCHIDA, Hideaki , FURUICHI, Keisuke , YAMAMOTO, Fuyuko
IPC分类号： C12N1/20 , A23C9/127 , A23L1/30
CPC分类号： A23C9/1216 , A23C9/127 , A23L33/135 , C12P1/04 , C12R1/01
摘要： [Problem]
The survival of lactic acid bacterial strains such as probiotic bacteria contained in yogurt etc. is improved.
[Solving Means]
A lactic acid bacterium survival improver including a propionic acid bacterium fermentation product to improve the survival of a lactic acid bacterium. The propionic acid bacterium is a bacterium belonging to the genus Propionibacterium. The bacterium belonging to the genus Propionibacterium is Propionibacterium freudenreichii. Propionibacterium freudenreichii is Propionibacterium freudenreichii ET-3 (FERM BP-8115).
摘要翻译： [问题]乳酸菌菌株的存活率：诸如包含在酸奶等益生菌被改善。 [解决手段]一种乳酸菌生存性提高剂包含丙酸菌发酵物，以提高乳酸菌的存活。丙酸菌是属于丙酸杆菌属的细菌。属于丙酸杆菌属的细菌是费氏丙酸杆菌。费氏丙酸杆菌是费氏丙酸杆菌ET-3（FERM BP-8115）。

26. 发明公开

EP2140772A1 Temperature-induced delivery of nutrients by micro-organisms in the gastrointestinal tract 审中-公开
标题翻译： Temperaturinduzierte Verabreichung vonNährstoffendurch Mikroorganismen im Magen-Darm-Trakt
公开(公告)号：EP2140772A1
公开(公告)日：2010-01-06
申请号：EP08159625.6
申请日：2008-07-03
申请人： Nestec S.A.
发明人： Gysler, Christof , Niederberger, Peter , Page, Nicolas , Schaffer-Lequart, Christelle
IPC分类号： A23L1/30 , A61K35/66 , C12N1/06 , C12N1/16
CPC分类号： C12R1/225 , A23C9/127 , A23C19/0765 , A23L33/135 , A23L33/14 , A23L33/40 , A61K35/745 , A61K35/747 , A61K36/064 , C12N1/063 , C12N15/01 , C12R1/02 , C12R1/645 , C12R1/865
摘要： The present invention relates in general to the field of health and well-being. In particular, the present invention relates to temperature sensitive micro-organisms and their use as vehicle for the preparation of a composition to deliver compounds, for example nutrients, to specific regions of a body.
摘要翻译：本发明一般涉及健康和福祉领域。特别地，本发明涉及温度敏感的微生物及其作为制备用于将化合物（例如营养物）输送到身体的特定区域的组合物的载体。

27. 发明公开

EP1954808A2 ENZYME PREPARATIONS YIELDING A CLEAN TASTE 有权
标题翻译：纯味道生成酶制剂。
公开(公告)号：EP1954808A2
公开(公告)日：2008-08-13
申请号：EP06819802.7
申请日：2006-11-28
申请人： DSM IP Assets B.V.
发明人： SWAAF, DE, Maximiliaan Peter Marie , DIJK, VAN, Albertus, Alard , EDENS, Luppo , DEKKER, Petrus, Jacobus, Theodorus
IPC分类号： C12N9/38 , A23C9/12 , C12N15/56 , C12N1/21
CPC分类号： A23C9/127 , A23C9/1206 , A23C19/0328 , C12N9/16 , C12N9/2402 , C12N9/2468 , C12N9/2471 , C12N9/62 , C12Y301/06001 , C12Y302/01023 , C12Y302/01108
摘要： The present invention describes an intracellular produced lactase which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase.

28. 发明公开

EP1625795A1 Vitamin B12 production in fermented milk products 审中-公开
标题翻译：产品维生素B12在发酵罐中
公开(公告)号：EP1625795A1
公开(公告)日：2006-02-15
申请号：EP05107347.6
申请日：2005-08-10
申请人： Campina Nederland Holding B.V.
发明人： Bruinenberg, Paul Gerard , Smid, Eilt Johannes
IPC分类号： A23C9/12 , A23C9/127
CPC分类号： A23C9/1203 , A23C9/127 , A23Y2220/71 , A23Y2320/25
摘要： Disclosed is a fermented milk product having an increased content of in situ produced vitamin B12, wherein at least bacteria selected from the group consisting of bacteria of the strain Propionibacterium freudenreichi spp shermani B369, bacteria of the subspecies Propionibacterium freudenreichi spp freudenreichi and bacteria of the species Lactobacillus reuteri are present, which result in a content of in situ produced vitamin B12 of preferably at least 120 % of the content of in situ produced vitamin B12 achieved in absence of at least bacteria selected from the group consisting of bacteria of the strain Propionibacterium freudenreichi spp shermani B369, bacteria of the subspecies Propionibacterium freudenreichi spp freudenreichi and bacteria of the species Lactobacillus reuteri. The invention also relates to a method of preparing such a fermented milk product having an increased content of in situ produced vitamin B12, wherein milk is fermented making use of a common starter culture, and to the use of the aforementioned bacteria for increasing the content of in situ produced vitamin B12 in a fermented milk product.
摘要翻译：公开了具有增加的原位产生的维生素B12含量的发酵乳产品，其中至少选自以下的细菌：由弗氏丙酸杆菌菌丝霉素B369细菌，亚种丙酸杆菌属Freudenreichi spp freudenreichi的细菌和该物种的细菌存在赖氨酸乳酸杆菌，其导致原位产生的维生素B12的含量优选为原位产生的维生素B12含量的至少120％，其中至少不存在选自以下的细菌的细菌：弗氏免疫杆菌丙酸杆菌 spp shermani B369，亚种细菌丙酸杆菌属（Propionibacterium freudenreichi spp freudenreichi）和罗伊氏乳杆菌（Lactobacillus reuteri）的细菌。本发明还涉及一种制备这样的发酵乳制品的方法，所述发酵乳产品具有增加的原位产生的维生素B12的含量，其中使用常见的起始培养物发酵牛奶，以及使用上述细菌来增加其含量在发酵乳制品中原位生产维生素B12。

29. 发明公开

EP1383394A4 METHOD OF PREPARING SAVOURY-FLAVOURED PRODUCTS BY FERMENTATION OF PROTEINS 有权
标题翻译：用于生产PIKANT品尝产品经发酵蛋白的
公开(公告)号：EP1383394A4
公开(公告)日：2004-12-29
申请号：EP02764115
申请日：2002-04-19
申请人： NEW ZEALAND DAIRY BOARD
发明人： SCHLOTHAUER RALF-CHRISTIAN , CARROLL TIM , DAVEY GRAHAM PETER , CHAN JESSIE ROSE
IPC分类号： A23C19/00 , A23C9/127 , A23J3/08 , A23J3/16 , A23J3/18 , A23L27/10 , A23L27/24 , A23J3/34 , A23C19/028 , A23C19/055 , A23C20/00 , A23J1/12 , A23J1/20 , A23L1/23
CPC分类号： A23C9/127 , A23J3/08 , A23J3/16 , A23J3/18 , A23L27/25
摘要： The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus, Micrococcus, Entercoccus, Staphylococcus, Brevibacterium, Anthrobacter and Corynebacterium, preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria - Lactococcus, Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein, preferably at a pH of 5.5-6.5. The savoury flavoured product may be combined with other ingredients to form products such as cheese, protein-water gels, yoghurts, creams, custards, sauces and confectionary products.

30. 发明授权

EP1085816B1 DIETARY SUPPLEMENT DERIVED FROM FERMENTED MILKS FOR THE PREVENTION OF OSTEOPOROSIS 有权
标题翻译：饮食附加发酵的乳制品ÖSTEOPOROSE预防
公开(公告)号：EP1085816B1
公开(公告)日：2003-09-10
申请号：EP00922846.1
申请日：2000-04-07
申请人： Sigma-Tau Healthscience S.p.A.
发明人： WEISSMAHR, Joseph, A.
IPC分类号： A23C9/127 , A23C9/13 , A61P19/10
CPC分类号： A23C9/1232 , A23C9/127 , A23C9/1322
摘要： A process is described for manufacturing dietary supplements (food integrators) by means of a natural fermentation, including the following steps: a) preparation of a "mix" at a 18 DEG Centigrade temperature, containing one or more types of pasteurized milk from animal origin; b) introduction in such a "basic material" of a 1.5-4.5 % in weight of polysaccharide "grains" mainly formed "friendly bacteria"; c) maintenance of the previous substance at a 18-25 DEG Centigrade temperature for a first period of 6-12 hours then adding a quantity of 1-3 % in weight of a second pool of polysaccharide "grains", mainly formed by yeasts; d) maintenance of the substance at 18-25 DEG C during a second period of 6-12 hours, by adding again 2.5.-6.5 % in weight of "grains" mainly formed by yeasts, then adding some minerals (calcium, magnesium, etc.) in proportion 0.2-1.2 % of weight; e) separation, by filtration, of different components of the substance, among whose a "residual matrix" composed by grains of polysaccharides containing bacteria and yeasts; f) drying of the substance, after filtration, for obtaining a fine powder; g) preparation of various dietary supplements, presented in tablets or "sachets" or other formulations, useful in the treatment of osteoporosis and other degenerative conditions.

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