MX2018002278A - Bacteria de lactobacillus fermentum con actividad antifungica. - Google Patents
Bacteria de lactobacillus fermentum con actividad antifungica.Info
- Publication number
- MX2018002278A MX2018002278A MX2018002278A MX2018002278A MX2018002278A MX 2018002278 A MX2018002278 A MX 2018002278A MX 2018002278 A MX2018002278 A MX 2018002278A MX 2018002278 A MX2018002278 A MX 2018002278A MX 2018002278 A MX2018002278 A MX 2018002278A
- Authority
- MX
- Mexico
- Prior art keywords
- lactobacillus fermentum
- fermented milk
- bacterium
- growth
- solitum
- Prior art date
Links
- 241000186840 Lactobacillus fermentum Species 0.000 title abstract 4
- 230000000843 anti-fungal effect Effects 0.000 title 1
- 241000894006 Bacteria Species 0.000 abstract 3
- 241000228145 Penicillium brevicompactum Species 0.000 abstract 3
- 241000864268 Penicillium solitum Species 0.000 abstract 3
- 229920001817 Agar Polymers 0.000 abstract 2
- 239000008272 agar Substances 0.000 abstract 2
- 235000015140 cultured milk Nutrition 0.000 abstract 2
- 235000014048 cultured milk product Nutrition 0.000 abstract 2
- 229940012969 lactobacillus fermentum Drugs 0.000 abstract 2
- 238000003556 assay Methods 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
- A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
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- A—HUMAN NECESSITIES
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- A61P31/04—Antibacterial agents
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- A—HUMAN NECESSITIES
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- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/10—Antimycotics
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/147—Helveticus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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Abstract
La presente invención se relaciona con una bacteria de la especie Lactobacillus fermentum que tiene la capacidad de inhibir el crecimiento del hongo Penicillium solitum depositado con el No. de acceso: DSM32093 o el crecimiento del hongo Penicillium brevicompactum depositado con el No. de acceso: DSM32094 por al menos 50%. La actividad inhibidora se puede determinar en un ensayo, que comprende: (1) preparar un producto de leche fermentada por: (a) inocular una leche con la Lactobacillus fermentum en una concentración de al menos 107 UFC/g y con un cultivo iniciador, (b) fermentar hasta que se alcanza un pH de 4.6, y (c) solidificar la leche fermentada mediante la adición de agar; (2) generar por lo menos un punto de la P. solitum o la P. brevicompactum en leche fermentada solidificada con agar con una concentración de 500 esporas/punto e incubar la 1 misma por 7 días a 25°C; (3) determinar el porcentaje de inhibición mediante la determinación del diámetro más grande de la colonia formada por el crecimiento de la P. solitum o P. brevicompactum y expresar el diámetro como un porcentaje del diámetro más grande formado bajo las mismas condiciones pero en la ausencia de la cepa Lactobacillus fermentum. La invención además se relaciona con composiciones que comprenden la bacteria, métodos para producir productos leche fermentada con el uso de la bacteria y los productos así obtenidos.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP15183198 | 2015-08-31 | ||
PCT/EP2016/070381 WO2017037046A1 (en) | 2015-08-31 | 2016-08-30 | Lactobacillus fermentum bacteria with antifungal activity |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2018002278A true MX2018002278A (es) | 2018-03-23 |
Family
ID=56852257
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2018002278A MX2018002278A (es) | 2015-08-31 | 2016-08-30 | Bacteria de lactobacillus fermentum con actividad antifungica. |
Country Status (15)
Country | Link |
---|---|
US (2) | US20180249727A1 (es) |
EP (2) | EP3344749A1 (es) |
JP (2) | JP2018526993A (es) |
KR (2) | KR20180042407A (es) |
CN (2) | CN108138124A (es) |
AR (2) | AR105866A1 (es) |
AU (2) | AU2016315133A1 (es) |
BR (2) | BR122018013713B1 (es) |
EA (2) | EA201890404A1 (es) |
IL (2) | IL257682A (es) |
MX (1) | MX2018002278A (es) |
PE (2) | PE20211663A1 (es) |
UA (1) | UA127431C2 (es) |
WO (1) | WO2017037046A1 (es) |
ZA (2) | ZA201800859B (es) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
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MX2018002307A (es) * | 2015-08-31 | 2018-04-11 | Chr Hansen As | Bacteria lactobacillus fermentum que reduce la concentracion de acetaldehido. |
US20180235248A1 (en) * | 2015-08-31 | 2018-08-23 | Chr. Hansen A/S | Lactobacillus fermentum bacteria inhibiting post-acidification |
PE20211663A1 (es) | 2015-08-31 | 2021-08-26 | Chr Hansen As | Bacterias lactobacillus con actividad antifungica |
AU2018355721B2 (en) | 2017-10-27 | 2023-09-28 | Chr. Hansen A/S | Lactobacillus rhamnosus with increased diacetyl production |
JP7472038B2 (ja) * | 2018-04-19 | 2024-04-22 | セーホーエル.ハンセン アクティーゼルスカブ | マンガン枯渇による真菌類増殖の抑制 |
CN109370948B (zh) * | 2018-11-26 | 2020-08-04 | 江南大学 | 一株高产6-磷酸-β-半乳糖苷酶的乳酸乳球菌及其应用 |
JP2022553396A (ja) * | 2019-10-23 | 2022-12-22 | セーホーエル.ハンセン アクティーゼルスカブ | 真菌による腐敗を制御するための細菌組成物およびその使用 |
CN111647521A (zh) * | 2020-04-02 | 2020-09-11 | 玉林市容县奇昌种猪养殖有限公司 | 一种乳杆菌gm_1及其选育方法 |
CA3173014A1 (en) | 2020-04-16 | 2021-10-21 | Mikkel Gulmann MADSEN | Method of reducing growth of listeria in food products |
US12011011B2 (en) | 2020-07-27 | 2024-06-18 | Sargento Cheese Inc. | Natural cheese and method for making natural cheese with specific texture attributes |
US11510416B1 (en) | 2021-02-18 | 2022-11-29 | Sargento Foods Inc. | Natural pasta-filata style cheese with improved texture |
JP7207804B1 (ja) | 2022-10-23 | 2023-01-18 | 規雄 酒井 | 乳酸菌株、乳酸菌の取得方法、ヨーグルトの製造方法、ヨーグルトのスターター、ヨーグルトおよび乳酸菌発酵豆乳食品 |
NL2035217B1 (en) * | 2023-03-01 | 2024-01-05 | Chongqing Tianyou Dairy Co Ltd | Lactobacillus fermentum ty—f13 and application thereof |
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FI92498C (fi) | 1992-06-10 | 1994-11-25 | Valio Meijerien | Uusi mikro-organismikanta, sitä sisältävät bakteerivalmisteet ja näiden käyttö hiivojen ja homeiden torjuntaan |
EP1308506A1 (en) | 2001-11-06 | 2003-05-07 | Eidgenössische Technische Hochschule Zürich | Mixtures of Propionibacterium jensenii and Lactobacillus sp. with antimicrobial activities for use as a natural preservation system |
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ITMI20062451A1 (it) * | 2006-12-20 | 2008-06-21 | Mofin S R L | Metodo per la preparazione di un latte destinato ad applicazioni lattiero-casearie il latte ottenuto con detto metodo ed i suoi usi |
CN101273738B (zh) * | 2007-03-28 | 2011-06-01 | 哈尔滨正方科技有限公司 | 在常温下保持高活菌数的调配型酸性乳饮料的制备方法 |
TW200927141A (en) * | 2007-11-22 | 2009-07-01 | Bayer Schering Pharma Oy | Vaginal delivery system |
BRPI1015366A2 (pt) * | 2009-06-30 | 2015-09-01 | Chr Hansen As | Método para produzir um produto de leite fermentado. |
IT1405780B1 (it) | 2010-07-12 | 2014-01-24 | Giuliani Spa | Miscela arricchita di isoflavoni-agliconi, equolo e lunasina a base di soia fermentata, procedimento per la sua preparazione e relativi usi in campo alimentare, medico e cosmetico. |
US20140004083A1 (en) * | 2010-12-23 | 2014-01-02 | Dupont Nutrition Biosciences Aps | Cryoprotective compositions and uses thereof |
WO2012136830A1 (en) * | 2011-04-08 | 2012-10-11 | Chr. Hansen A/S | Synergistic antimicrobial effect |
PT2699097T (pt) * | 2011-04-08 | 2016-09-07 | Chr Hansen As | Lactobacilos ácidos de sabor aumentado |
US9485992B2 (en) * | 2012-04-09 | 2016-11-08 | Chr. Hansen A/S | Bioprotection using Lactobacillus rhamnosus strains |
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EP2852691B1 (en) * | 2012-05-21 | 2017-08-23 | DuPont Nutrition Biosciences ApS | Strains of lactobacillus with antifungal properties |
JP6153218B2 (ja) | 2012-12-28 | 2017-06-28 | 日本ブレーキ工業株式会社 | 金属異物検知装置 |
CN104855674A (zh) * | 2015-05-18 | 2015-08-26 | 上海佳俊生物科技有限公司 | 组合菌种联合转化的微生物发酵全价饲料生产方法 |
MX2018002307A (es) | 2015-08-31 | 2018-04-11 | Chr Hansen As | Bacteria lactobacillus fermentum que reduce la concentracion de acetaldehido. |
PE20211663A1 (es) | 2015-08-31 | 2021-08-26 | Chr Hansen As | Bacterias lactobacillus con actividad antifungica |
US20180235248A1 (en) | 2015-08-31 | 2018-08-23 | Chr. Hansen A/S | Lactobacillus fermentum bacteria inhibiting post-acidification |
-
2016
- 2016-08-30 PE PE2021000842A patent/PE20211663A1/es unknown
- 2016-08-30 CN CN201680059331.XA patent/CN108138124A/zh active Pending
- 2016-08-30 KR KR1020187008642A patent/KR20180042407A/ko active Application Filing
- 2016-08-30 MX MX2018002278A patent/MX2018002278A/es unknown
- 2016-08-30 US US15/755,023 patent/US20180249727A1/en not_active Abandoned
- 2016-08-30 CN CN201810426755.6A patent/CN108587968A/zh active Pending
- 2016-08-30 EP EP16759737.6A patent/EP3344749A1/en not_active Withdrawn
- 2016-08-30 WO PCT/EP2016/070381 patent/WO2017037046A1/en active Application Filing
- 2016-08-30 KR KR1020187025725A patent/KR20180101636A/ko not_active Application Discontinuation
- 2016-08-30 EA EA201890404A patent/EA201890404A1/ru unknown
- 2016-08-30 EA EA201891889A patent/EA037612B1/ru not_active IP Right Cessation
- 2016-08-30 BR BR122018013713-4A patent/BR122018013713B1/pt active IP Right Grant
- 2016-08-30 EP EP19172112.5A patent/EP3553166A1/en active Pending
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- 2016-08-30 AU AU2016315133A patent/AU2016315133A1/en not_active Abandoned
- 2016-08-30 JP JP2018510815A patent/JP2018526993A/ja not_active Withdrawn
- 2016-08-30 UA UAA201809178A patent/UA127431C2/uk unknown
- 2016-08-30 BR BR112018003018A patent/BR112018003018A2/pt not_active IP Right Cessation
- 2016-08-31 AR ARP160102649A patent/AR105866A1/es unknown
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2018
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- 2018-02-22 IL IL257682A patent/IL257682A/en unknown
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KR20180042407A (ko) | 2018-04-25 |
EP3553166A1 (en) | 2019-10-16 |
ZA201800859B (en) | 2019-01-30 |
JP7094850B2 (ja) | 2022-07-04 |
UA127431C2 (uk) | 2023-08-23 |
JP2019013240A (ja) | 2019-01-31 |
AR105866A1 (es) | 2017-11-15 |
EA201891889A1 (ru) | 2019-02-28 |
US20190059406A1 (en) | 2019-02-28 |
EA201890404A1 (ru) | 2018-09-28 |
PE20211663A1 (es) | 2021-08-26 |
JP2018526993A (ja) | 2018-09-20 |
US20180249727A1 (en) | 2018-09-06 |
US11096396B2 (en) | 2021-08-24 |
CN108138124A (zh) | 2018-06-08 |
AU2016315133A1 (en) | 2018-03-08 |
EP3344749A1 (en) | 2018-07-11 |
AU2018204698B2 (en) | 2020-05-21 |
CN108587968A (zh) | 2018-09-28 |
AU2018204698A1 (en) | 2018-07-19 |
KR20180101636A (ko) | 2018-09-12 |
IL261588A (en) | 2018-10-31 |
BR122018013713B1 (pt) | 2024-01-23 |
BR112018003018A2 (pt) | 2018-09-18 |
WO2017037046A1 (en) | 2017-03-09 |
AR112198A2 (es) | 2019-10-02 |
ZA201804542B (en) | 2019-09-25 |
IL257682A (en) | 2018-04-30 |
BR122018013713A2 (pt) | 2019-09-10 |
EA037612B1 (ru) | 2021-04-21 |
PE20181133A1 (es) | 2018-07-17 |
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