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1. 发明授权

US06235511B1 Compositions prepared to contain active dextran sucrase produced by Leuconostoc mesenteroides ssp. cremoris 失效
标题翻译：制备含有明串珠菌肠球菌生产的活性葡聚糖蔗糖酶的组合物 cremoris
公开(公告)号：US06235511B1
公开(公告)日：2001-05-22
申请号：US09439005
申请日：1999-11-12
申请人： Jürg Aebischer , Nicola D'Amico , Dominique De Maleprade , Kurt Eyer , Corinne Lesens , Jean-Richard Neeser , Roberto Reniero , Daniel Schmid
发明人： Jürg Aebischer , Nicola D'Amico , Dominique De Maleprade , Kurt Eyer , Corinne Lesens , Jean-Richard Neeser , Roberto Reniero , Daniel Schmid
IPC分类号： C12N910
CPC分类号： A61Q19/00 , A23C9/1216 , A23C9/1236 , A23C2220/206 , A23L29/06 , A23L29/065 , A23L29/273 , A61K8/73 , A61K8/99 , A61K2800/85 , C12N9/1051 , C12P19/08 , C12Y204/01005
摘要： A food or cosmetic composition containing active dextran sucrase enzymes which are produced by a strain of Leuconostoc mesenteroides ssp. cremoris and which synthesize dextran. In addition to culturing the strain in a food or cosmetic composition containing sucrose to obtain a composition containing the active enzymes, the strain may be cultured in a culture medium containing sucrose to obtain a culture product containing the active dextran sucrase enzymes which may be isolated from the culture product and incorporated into a food or cosmetic substance.
摘要翻译：含有活性葡聚糖蔗糖酶的食品或化妆品组合物，其通过肠衣明珠细菌菌株产生。 cremoris，并合成葡聚糖。除了在包含蔗糖的食品或化妆品组合物中培养菌株以获得含有活性酶的组合物外，还可以在含有蔗糖的培养基中培养该菌株，以获得含有活性葡聚糖蔗糖酶的培养产物，其可以从培养产品并加入到食品或化妆品中。

2. 发明授权

US06004800A Leuconostoc strains for biosynthesis of dextran 失效
标题翻译：用于生物合成葡聚糖的明串珠菌属菌株
公开(公告)号：US06004800A
公开(公告)日：1999-12-21
申请号：US87643
申请日：1998-05-29
申请人： Jurg Aebischer , Nicola D'Amico , Dominique De Maleprade , Kurt Eyer , Corinne Lesens , Jean-Richard Neeser , Roberto Reniero , Daniel Schmid
发明人： Jurg Aebischer , Nicola D'Amico , Dominique De Maleprade , Kurt Eyer , Corinne Lesens , Jean-Richard Neeser , Roberto Reniero , Daniel Schmid
IPC分类号： A23C9/127 , A23C9/12 , A23C9/123 , A23G9/32 , A23G9/44 , A23G9/52 , A23L29/00 , A23L29/269 , A61K8/66 , A61K8/72 , A61K8/73 , A61K8/98 , A61K8/99 , A61Q19/00 , C08B37/02 , C12N1/20 , C12N9/10 , C12P19/04 , C12P19/08 , C12R1/01
CPC分类号： A61Q19/00 , A23C9/1216 , A23C9/1236 , A23L29/06 , A23L29/065 , A23L29/273 , A61K8/73 , A61K8/99 , C12N9/1051 , C12P19/08 , C12Y204/01005 , A23C2220/206 , A61K2800/85
摘要： Strains of Leuconostoc mesenteroides ssp. cremoris which provide, upon culturing, dextran, and the strains include deposited strains CNCM I-1692 and CNCM I-1693.
摘要翻译：肠系膜菌肠炎菌菌株在培养时提供葡聚糖和菌株的cremoris包括沉积菌株CNCM I-1692和CNCM I-1693。

3. 发明授权

US06242226B1 Products containing a dextran composition obtained from culturing Leuconostoc mesenteroidesssp. cremoris 失效
标题翻译：含有从培养肠系膜真菌肠球菌获得的葡聚糖组合物的产品。 cremoris
公开(公告)号：US06242226B1
公开(公告)日：2001-06-05
申请号：US09439009
申请日：1999-11-12
申请人： Jürg Aebischer , Nicola D'Amico , Dominique De Maleprade , Kurt Eyer , Corinne Lesens , Jean-Richard Neeser , Roberto Reniero , Daniel Schmid
发明人： Jürg Aebischer , Nicola D'Amico , Dominique De Maleprade , Kurt Eyer , Corinne Lesens , Jean-Richard Neeser , Roberto Reniero , Daniel Schmid
IPC分类号： C12P1908
CPC分类号： A61Q19/00 , A23C9/1216 , A23C9/1236 , A23C2220/206 , A23L29/06 , A23L29/065 , A23L29/273 , A61K8/73 , A61K8/99 , A61K2800/85 , C12N9/1051 , C12P19/08 , C12Y204/01005
摘要： A food or cosmetic composition containing a dextran composition synthesized by a dextran sucrase enzyme produced by a strain of Leuconostoc mesenteroides ssp. crenzoris. The food or cosmetic composition is prepared by fermenting a food or cosmetic composition containing sucrose with the strain, or the strain is cultured in a culture medium containing sucrose and the dextran composition produced is incorporated into a food or cosmetic substance.
摘要翻译：一种食品或化妆品组合物，其含有通过由肠炎沙眼衣原体菌株产生的葡聚糖蔗糖酶合成的葡聚糖组合物。 crenzoris。该食品或化妆品组合物通过用含有该菌株的酵母发酵含有蔗糖的食品或化妆品组合物来制备，或者该菌株在含有蔗糖的培养基中培养，并将所生产的葡聚糖组合物掺入到食品或化妆品中。

4. 发明授权

US06399124B1 Frozen dessert containing lactic acid bacteria 有权
标题翻译：冷冻甜点含有乳酸菌
公开(公告)号：US06399124B1
公开(公告)日：2002-06-04
申请号：US09472931
申请日：1999-12-27
申请人： Corinne Lesens , Andrea M. Pfeifer , Florence Rochat
发明人： Corinne Lesens , Andrea M. Pfeifer , Florence Rochat
IPC分类号： A23C9123
CPC分类号： A23G9/363 , A21D13/33 , A21D13/34 , A21D13/38 , A23G9/42 , A23G9/48 , A23G9/506
摘要： Frozen dessert based on an ice cream containing lactic acid bacteria, the said ice cream being coated over all or part of its surface with, and/or placed in, and/or between, an edible support, characterized in that the support is substantially free of lactic acid bacteria, and in that it comprises fermentable fibers specifically promoting the growth, in the intestinal tract, of the lactic acid bacteria contained initially in the ice cream. The invention also relates to the combined use of lactic acid bacteria and prebiotic fibers, for the preparation of a frozen composition in which the lactic acid bacteria and the fibers are not substantially in contact, for the treatment and/or the prevention of gastrointestinal disorders, for strengthening the human immune system, or for increasing the absorption of minerals.
摘要翻译：基于含有乳酸菌的冰淇淋的冷冻甜点，所述冰淇淋涂覆在其可表面上的全部或部分表面上，和/或放置在可食用支持体中和/或之间，和/或之间，其特征在于，支撑体基本上是空的乳酸菌，并且其中包括特别促进肠道中最初包含在冰淇淋中的乳酸菌生长的可发酵纤维。本发明还涉及乳酸菌和益生元纤维的组合使用，用于制备其中乳酸菌和纤维基本上不接触的冷冻组合物用于治疗和/或预防胃肠道疾病，用于加强人体免疫系统，或增加对矿物质的吸收。

5. 发明授权

US6022568A Ice cream with coating containing lactic acid bacteria 有权
标题翻译：冰淇淋含有乳酸菌的涂层
公开(公告)号：US6022568A
公开(公告)日：2000-02-08
申请号：US254349
申请日：1999-05-21
申请人： Corinne Lesens , Christian Dufort , Andrea M. A. Pfeifer , Florence Rochat
发明人： Corinne Lesens , Christian Dufort , Andrea M. A. Pfeifer , Florence Rochat
IPC分类号： A23G9/00 , A23G9/04 , A23G9/32 , A23G9/34 , A23G9/36 , A23G9/40 , A23G9/44 , A23G9/46 , A23G9/48 , A23G9/52 , A23C9/127
CPC分类号： A23G9/363 , A23G9/322 , A23G9/46 , A23G9/48 , A23G2200/02
摘要： Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external surface with a non-expanded coating containing 10.sup.3 to 10.sup.9 cfu/g of lactic acid bacteria. Preferably, the expanded cream includes more than 10.sup.6 cfu/g of lactic acid bacteria, the ratio (e/g) between the number of lactic acid bacteria in the coating (e) and the number of lactic acid bacteria in the expanded cream (g) being greater than 1. The coating may include 1% to 70% of a milk fermented by lactic acid bacteria, 0.5% to 5% of animal or vegetable proteins, a lactic fat content of from 2% to 20% and preferably the strain Lactobacillus acidophilus CNCM I-1225.
摘要翻译： PCT No.PCT / EP97 / 03560 371日期1999年5月21日 102（e）日期1999年5月21日PCT提交1997年7月5日PCT公布。第WO98 / 09535号公报日期1998年3月12日在制备用于涂抹全部或部分冰淇淋的奶油中的乳酸菌。冰淇淋是一种膨胀和冷冻的奶油，用全部或部分外表面涂覆含有103至109cfu / g乳酸菌的非膨胀涂层。优选地，膨胀的奶油包含超过106cfu / g的乳酸菌，涂层（e）中的乳酸菌数与膨胀奶油中的乳酸菌数（g ）大于1.涂层可以包括1％至70％的由乳酸菌发酵的乳，0.5％至5％的动物或植物蛋白，乳酸脂肪含量为2％至20％，优选菌株嗜酸乳杆菌CNCM I-1225。

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