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1. 发明申请

WO2017108679A1 NOVEL EPS GENE CLUSTER OF TEXTURIZING LACTIC ACID BACTERIA 审中-公开
标题翻译：新型EPS基因组文化聚乳酸菌的聚类分析
公开(公告)号：WO2017108679A1
公开(公告)日：2017-06-29
申请号：PCT/EP2016/081724
申请日：2016-12-19
申请人： CHR. HANSEN A/S
发明人： POULSEN, Vera Kuzina , OEREGAARD, Gunnar , DERKX, Patrick
IPC分类号： C12N1/20 , C12N9/10 , C12N9/14 , C07K14/195 , A23C9/12 , C12R1/46
CPC分类号： C12R1/46 , A23C9/1238 , A23Y2240/41 , C07K14/195 , C12N9/1048 , C12N9/14
摘要： Novel Lactococcus lactissubsp. lactislactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.
摘要翻译：新型乳酸乳球菌属乳酸亚种具有改善的组织化学性质的乳酸乳球菌菌株和使用该菌株生产食品的方法。

2. 发明申请

WO2015193845A1 ACIDOPHILIC YOGHURT 审中-公开
公开(公告)号：WO2015193845A1
公开(公告)日：2015-12-23
申请号：PCT/IB2015/054617
申请日：2015-06-19
申请人： YOGGIES, S.R.O.
发明人： SVIHALEK, Jiri
IPC分类号： A23K1/00 , A23C9/123 , A23K1/18
CPC分类号： A23K50/40 , A23C9/1234 , A23C9/1238 , A23K10/18
摘要： Acidophilic yoghurt made of a mix of cow's milk and ewe's milk containing live milk fermentation bacteria beneficial to alimentary tracts of dogs or cats with reduced content of lactose. The production process employs a newly developed mix of bacteria used for production of yoghurt and bacteria used for production of acidophilic milk. The live bacteria content of 8, 2.10 7 CFU/g and the lactose content of 1,3 % in the product is retained for the minimum period of 42 days when stored at the temperature of 4°C.
摘要翻译：酸乳酸奶由牛奶和母羊混合而成，含有活牛奶发酵细菌，有利于具有降低乳糖含量的狗或猫的消化道。生产过程采用新开发的用于生产酸奶的细菌和用于生产嗜酸乳的细菌。当在4℃的温度下储存时，产品中活细菌含量为8,2.107CFU / g，乳糖含量为1,3％，保存最少42天。

3. 发明申请

WO2013160413A1 USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 审中-公开
标题翻译：用于制备具有增加的天然食物的发酵食品的酸性细菌的使用
公开(公告)号：WO2013160413A1
公开(公告)日：2013-10-31
申请号：PCT/EP2013/058655
申请日：2013-04-25
申请人： CHR. HANSEN A/S
发明人： JOHANSEN, Eric , SOERENSEN, Kim Ib , CURIC-BAWDEN, Mirjana , JUNGE, Mette Pia
IPC分类号： C12N1/20 , C12N9/12
CPC分类号： A23C9/1238 , A23C19/0323 , A23Y2220/15 , A23Y2240/75 , C12N1/20 , C12N9/1205 , C12N15/1034 , C12N15/746
摘要： 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 Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus 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®.
摘要翻译：今天的乳制品行业面临的问题是为发酵乳制品添加甜味剂提供替代方案，以达到所需的甜味，而不会增加热量。此外，建立将发酵乳制品中的乳糖还原至乳糖不耐受消费者可接受的水平的方法将是非常有利的。上述问题已经通过提供突变体嗜热链球菌菌株和突变体德氏乳杆菌（Lactobacillus delbrueckii subsp。）来解决。当牛奶被接种并用这种嗜热链球菌菌株和德氏乳杆菌（Lactobacillus delbrueckii subsp），保加利亚乳杆菌（Lactobacillus delbrueckii subsp）保护中的菌株发酵时，保加利亚乳杆菌将葡萄糖排泄到牛奶中。因此，本发明涉及嗜热链球菌和德氏乳酸杆菌亚种（Streptococcus delbrueckii subsp）保加利亚乳杆菌菌株，其在发酵期间将葡萄糖分泌至乳底物，以及包含嗜热链球菌菌株和德尔布莱克酵母亚种保加利亚乳杆菌菌株的混合培养物，其包含用培养物制造的菌株和乳制品。本方法还涉及菌株用于降低发酵食品的乳糖含量和促进益生菌BB-12的生长。

4. 发明申请

WO2013135778A1 PROCESS FOR MAKING SWEETENED FERMENTED DAIRY PRODUCTS COMPRISING ERYTHRITOL 审中-公开
标题翻译：制造含有ERYTHRITOL的持续发酵的乳制品的方法
公开(公告)号：WO2013135778A1
公开(公告)日：2013-09-19
申请号：PCT/EP2013/055162
申请日：2013-03-13
申请人： DANONE GMBH
发明人： KUNKEL, Robert
IPC分类号： A23C9/123 , A23C9/127 , A23C9/13
CPC分类号： A23C9/123 , A23C9/1238 , A23C9/1307 , A23V2002/00 , A23V2200/00 , A23Y2220/15 , A23Y2220/29 , A23Y2240/65 , A23Y2240/75 , A23V2250/6402
摘要： Process for making sweetened fermented dairy products The invention concerns a process for making sweetened fermented products. The process involves adding erythritol in a milk-based composition and then fermenting with lactic acid bacteria.
摘要翻译：制造甜味发酵乳制品的方法本发明涉及一种制备甜味发酵产品的方法。该方法包括在乳基组合物中加入赤藓糖醇，然后用乳酸菌发酵。

5. 发明申请

WO2012059501A1 DRINKING YOGHURT PREPARATIONS CONTAINING NON-REPLICATING PROBIOTIC MICRO-ORGANISMS 审中-公开
标题翻译：饮用含有非替代型微生物的YOGHURT制剂
公开(公告)号：WO2012059501A1
公开(公告)日：2012-05-10
申请号：PCT/EP2011/069211
申请日：2011-11-07
申请人： NESTEC S.A. , MERCENIER, Annick , PRIOULT, Guénolée , NUTTEN, Sophie
发明人： MERCENIER, Annick , PRIOULT, Guénolée , NUTTEN, Sophie
IPC分类号： A23L1/30 , A23C9/123
CPC分类号： A23C9/123 , A23C9/1234 , A23C9/1236 , A23C9/1238 , A23L33/135 , A23V2002/00 , A23Y2220/43 , A61K35/744 , A61K35/745 , A61K35/747 , A23V2200/3204 , A23V2200/3202 , A23V2200/324 , A23V2200/304
摘要： The present invention relates to the field of drinkable yoghurt compositions. In particular, the present invention provides drinkable yoghurt compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may be bioactive heat treated probiotic micro-organisms, for example. The present invention also relates to health benefits provided by these non-replicating probiotic micro-organisms.
摘要翻译：本发明涉及饮用酸奶组合物领域。特别地，本发明提供了包含非复制益生菌微生物的可饮用酸奶组合物。这些非复制益生菌微生物可以是例如生物活性热处理的益生菌微生物。本发明还涉及由这些非复制益生菌微生物提供的健康益处。

6. 发明申请

WO2012038391A1 DAIRY NUTRITION WITH CEREALS 审中-公开
标题翻译：奶酪营养与谷物
公开(公告)号：WO2012038391A1
公开(公告)日：2012-03-29
申请号：PCT/EP2011/066269
申请日：2011-09-20
申请人： COMPAGNIE GERVAIS DANONE , FRANCOIS, Alan , BOËLE, Christian , CAMPARGUE, Christian
发明人： FRANCOIS, Alan , BOËLE, Christian , CAMPARGUE, Christian
IPC分类号： A23C9/12
CPC分类号： A23C9/1238 , A23C9/127 , A23C9/1315
摘要： The invention concerns dairy nutrition with cereals. It concerns the use of a fermented dairy product for mixing with cereals.
摘要翻译：本发明涉及具有谷物的乳制品营养。它涉及使用发酵乳制品与谷物混合。

7. 发明申请

WO2011146715A1 COMPOSITIONS AND METHODS FOR THE DELIVERY OF THERAPEUTIC PEPTIDES 审中-公开
标题翻译：用于递送治疗肽的组合物和方法
公开(公告)号：WO2011146715A1
公开(公告)日：2011-11-24
申请号：PCT/US2011/037149
申请日：2011-05-19
申请人： NORTH CAROLINA STATE UNIVERSITY , UNIVERSITY OF VIRGINIA PATENT FOUNDATION , KLAENHAMMER, Todd, R. , GUERRANT, Richard, L. , KOLLING, Glynis, L. , DURMAZ, Evelyn , TIMKO, Michael, P. , WARREN, Cirle, Alcantara
发明人： KLAENHAMMER, Todd, R. , GUERRANT, Richard, L. , KOLLING, Glynis, L. , DURMAZ, Evelyn , TIMKO, Michael, P. , WARREN, Cirle, Alcantara
IPC分类号： C07K14/195 , C07K14/315 , C07K14/335 , C12N1/06 , A23C9/00 , A23L1/03 , A61K35/74 , C07K14/00
CPC分类号： A61K38/164 , A23C9/1238 , A23L33/135 , A61K35/74 , A61K2035/11 , C12N1/06 , C12P21/02
摘要： Methods and compositions for targeted delivery of biotherapeutics are provided. The compositions comprise bile-sensitive St. thermophilus bacteria modified to release a biotherapeutic agent following bile exposure. Biotherapeutic agents released by the St. thermophilus bacteria disclosed herein include AQ and AQR rich peptides. Methods of the invention comprise administering to a subject a St. thermophilus bacterium modified to release a biotherapeutic agent following bile exposure. Administration of the St. thermophilus bacterium promotes a desired therapeutic response. The bacterium may be modified to express and release AQ or AQR rich peptides which subsequently inhibit cellular apoptosis or reduce mucosal damage. Thus, methods of the invention find use in treating or preventing a variety of gastrointestinal disorders including C. difficile infection and antibiotic-associated diarrhea.
摘要翻译：提供了用于靶向递送生物治疗剂的方法和组合物。组合物包含胆汁敏感的嗜热链球菌，其被修饰以在胆汁暴露后释放生物治疗剂。由本文公开的嗜热链球菌细菌释放的生物治疗剂包括AQ和AQR丰富的肽。本发明的方法包括向受试者施用在胆汁暴露后经修饰以释放生物治疗剂的嗜热链球菌。圣氏嗜热链霉菌的施用促进期望的治疗反应。可以修饰细菌以表达和释放富含AQ或AQR的肽，其随后抑制细胞凋亡或减少粘膜损伤。因此，本发明的方法可用于治疗或预防多种胃肠疾病，包括艰难梭菌感染和抗生素相关性腹泻。

8. 发明申请

WO2011112695A1 COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME 审中-公开
标题翻译：用于掩蔽营养物质的组合物及其制备方法
公开(公告)号：WO2011112695A1
公开(公告)日：2011-09-15
申请号：PCT/US2011/027714
申请日：2011-03-09
申请人： MILLER, Kevin, Burke , KVAMME, Candis, Diane , STELLINGWERFF, Trent , BOVETTO, Lionel Jean Rene , NESTEC S.A.
发明人： MILLER, Kevin, Burke , KVAMME, Candis, Diane , STELLINGWERFF, Trent , BOVETTO, Lionel Jean Rene
IPC分类号： A23L1/22 , A23C21/08 , A23J3/08 , A23L1/305 , A61K31/198
CPC分类号： A23J3/24 , A23C9/1238 , A23C9/1526 , A23C11/04 , A23C11/045 , A23C21/026 , A23C21/06 , A23C21/08 , A23C21/10 , A23G1/46 , A23G9/40 , A23J3/08 , A23L2/02 , A23L2/38 , A23L2/382 , A23L2/66 , A23L3/44 , A23L3/46 , A23L5/15 , A23L5/51 , A23L23/00 , A23L27/66 , A23L27/84 , A23L33/10 , A23L33/135 , A23L33/15 , A23L33/155 , A23L33/16 , A23L33/17 , A23L33/175 , A23L33/19 , A23V2002/00 , A61K31/198 , A61K38/1722 , A23V2200/224 , A23V2250/54252 , A23V2250/0628
摘要： Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.
摘要翻译：提供营养组合物和制备和使用营养组合物的方法。在一般实施方案中，本公开提供了具有乳清蛋白胶束和亮氨酸的营养组合物。营养组合物提供足够量的亮氨酸以改善人类的蛋白质合成，同时还保持低粘度流体基质和可接受的感官特性。

9. 发明申请

WO2010066907A1 GENETIC CLUSTER OF STRAINS OF STREPTOCOCCUS THERMOPHILUS HAVING UNIQUE RHEOLOGICAL PROPERTIES FOR DAIRY FERMENTATION 审中-公开
标题翻译：具有乳酸发酵的独特流变特性的热带热带菌菌株遗传群
公开(公告)号：WO2010066907A1
公开(公告)日：2010-06-17
申请号：PCT/EP2009/067099
申请日：2009-12-14
申请人： DANISCO A/S , MANOURY, Elise , HORVATH, Philippe , FREMAUX, Christophe , FOURCASSIE, Pascal
发明人： MANOURY, Elise , HORVATH, Philippe , FREMAUX, Christophe , FOURCASSIE, Pascal
IPC分类号： C12N15/00 , C12N15/03
CPC分类号： A23C9/1238 , A23C11/106 , A23C19/00 , A23Y2240/75 , C12R1/46
摘要： The invention relates to a genetic cluster of strains of S. thermophilus , wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus , wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID N° 1.
摘要翻译：本发明涉及嗜热链球菌菌株的遗传簇，其中用所述菌株发酵的乳是高度粘稠的和弱的。本发明还涉及嗜热链球菌菌株的遗传簇，其中所述菌株的基因组包含具有SEQ ID NO：1的核苷酸序列的CRISPR基因座。

10. 发明申请

WO2009151602A1 METHOD FOR CONTINUOUS PRODUCTION OF FERMENTED DAIRY PRODUCTS 审中-公开
标题翻译：连续生产发酵乳制品的方法
公开(公告)号：WO2009151602A1
公开(公告)日：2009-12-17
申请号：PCT/US2009/003498
申请日：2009-06-10
申请人： GENERAL MILLS, INC. , WLASCHIN, Aaron, P. , GORDON, Daniel, L. , OLIVE, James, M. , ZACHO, Michelle
发明人： WLASCHIN, Aaron, P. , GORDON, Daniel, L. , OLIVE, James, M. , ZACHO, Michelle
IPC分类号： A23C9/12 , A23C9/123
CPC分类号： A23C9/1223 , A23C9/123 , A23C9/1238
摘要： The invention provides continuous methods for preparing a fermented dairy product, the methods including steps of fermenting a dairy base with agitation while measuring the viscosity change of the fermentation mixture until an initial fermented dairy base having a target viscosity is achieved. The initial fermented dairy base is then preferably further fermented to a final fermented dairy base without agitation.
摘要翻译：本发明提供用于制备发酵乳制品的连续方法，所述方法包括以下步骤：在测量发酵混合物的粘度变化的同时，同时测量发酵混合物的粘度变化，直到达到具有目标粘度的初始发酵乳制品基质为止。然后优选将初始发酵的乳制品基质进一步发酵成最终发酵的乳制品基料而不搅拌。

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