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1.发明授权公开(公告)号：US09237753B2
公开(公告)日：2016-01-19
申请号：US12374246
申请日：2007-07-03
申请人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
IPC分类号： C12N1/20 , A21D8/04 , A21D13/04 , A21D13/06 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25 , A21D10/00
CPC分类号： A21D8/04 , A21D8/045 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40 , A23Y2220/05 , A23Y2220/13 , A23Y2220/17 , A23Y2220/25 , A23Y2220/29 , A23Y2220/35 , A23Y2220/37 , A23Y2220/39 , A23Y2220/63 , A23Y2220/65 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25
摘要： The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
摘要翻译： 本发明涉及用于无麸质焙烤产品的酵母的乳酸菌混合物。 特别地，本发明涉及基于选择的乳酸菌的“天然酵母”作为酵母剂用于生产无麸质面包的用途，其具有改进的感官和营养特性，其设计用于腹腔食物喂养。
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公开(公告)号：US20070086990A1
公开(公告)日：2007-04-19
申请号：US10581516
申请日：2004-11-30
CPC分类号： C12R1/225 , A23L19/05 , A23L29/065 , A23L33/135
摘要： The invention relates to table olives enriched with probiotic microorganisms, in particular lactobacilli and bifidobacteria, food products containing them and a method for their preparation. The olives and food products of the invention provide an amount of microorganisms sufficient to exert a beneficial action on the gastro-intestinal tract and are particularly advantageous whenever administration of probotic food products of animal origin, in particular milk derivatives, is not possible.
摘要翻译： 本发明涉及富含益生菌微生物的表橄榄，特别是乳酸杆菌和双歧杆菌，含有它们的食品及其制备方法。 本发明的橄榄和食品提供足以在胃肠道上施加有益作用的微生物量，并且在不可能施用动物来源的益生菌食品，特别是乳衍生物时是特别有利的。
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3.发明申请PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 审中-公开制备包含生物素的生物质的方法及其在医学领域中的应用公开(公告)号：US20130059790A1
公开(公告)日：2013-03-07
申请号：US13521695
申请日：2011-01-04
申请人： Giammaria Giuliani , Anna Benedusi , Marco Gobbetti , Raffaella Di Cagno , Maria De Angelis , Maria Calasso
发明人： Giammaria Giuliani , Anna Benedusi , Marco Gobbetti , Raffaella Di Cagno , Maria De Angelis , Maria Calasso
CPC分类号： A61K38/164 , A61K35/74 , C07K14/335 , C12N1/20 , C12P39/00 , C12R1/225 , C12R1/25
摘要： The present invention concerns a process for preparation of a biomass comprising one or a more plantaricins A, N or K in association with the lactic acid bacteria used for the preparation and uses thereof in order to stimulate the barrier function of intestinal cells or human epidermal keratinocytes.
摘要翻译： 本发明涉及一种生物质的制备方法，该生物质包含与用于其制备的乳酸菌和用途相关的一种或多种杀虫素A，N或K，以刺激肠细胞或人表皮角质形成细胞的屏障功能 。
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4.发明申请PROCESS FOR THE PREPARATION OF GAMMA-AMINO BUTYRIC ACID (GABA) BY THE USE OF LACTIC ACID BACTERIA (LAB) ON AGRO-AND FOOD-INDUSTRY SURPLUS 审中-公开通过使用酸乳杆菌（LAB）对农业和食品工业的利用来制备氨基 - 氨基丁酸（GABA）的方法公开(公告)号：US20100254948A1
公开(公告)日：2010-10-07
申请号：US12669332
申请日：2008-07-17
申请人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Francesco Mazzacane , Marco Gobbetti
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Francesco Mazzacane , Marco Gobbetti
IPC分类号： A61K31/197 , C12N1/20 , C12P13/00 , A61K35/74 , A61P17/00
CPC分类号： C12R1/25 , A23L29/065 , A23L33/135 , A23L33/175 , C12N1/20 , C12P13/04 , C12R1/225
摘要： This invention relates to a process for the production of gamma-aminobutyric acid (GABA) from Lactococcus lactis ssp. DSM 19464 and from Lactobacillus plantarum DSM 19463 or from their associations on must. In particular, this invention contemplates the selection and use of Lactococcus lactis ssp. DSM 19464 and of Lactobacillus plantarum DSM 19463 or their associations on must whose composition has been suitably optimized as to its composition, for the production of a preparation based on GABA, containing also vitamins, minerals, polyphenols and alive vital lactic bacteria for its potential use in the dermatological field.
摘要翻译： 本发明涉及从乳酸乳球菌生产γ-氨基丁酸（GABA）的方法。 DSM 19464和植物乳杆菌DSM 19463或其协会必须。 特别地，本发明考虑了乳酸乳球菌乳酸菌的选择和使用。 DSM 19464和植物乳杆菌DSM 19463或其组合物的组合必须经其适当优化用于其组成，用于生产基于GABA的制剂，其还含有维生素，矿物质，多酚和活的重要的乳酸菌以用于其潜在的用途 在皮肤病领域。
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公开(公告)号：US20140065262A1
公开(公告)日：2014-03-06
申请号：US13598515
申请日：2012-08-29
申请人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
发明人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： A21D13/40 , A21D6/00 , A21D8/00 , A21D8/042 , A21D8/045 , A21D8/047 , A21D10/002 , A21D13/00 , A21D13/04 , A21D13/062 , A21D13/066 , A23L33/30 , A23Y2220/67 , A23Y2220/81 , C12N1/20
摘要： The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
摘要翻译： 本发明涉及从含有谷物面粉的谷蛋白开始制备面粉面积减少的方法。 特别地，本发明涉及乳酸菌和真菌酶在小麦粉中部分降解麸质的用途，以便获得具有20,000-80,000ppm残余麸质浓度的面粉面团。 通过本发明方法获得的面粉面团可用于制备具有降低的面筋含量的食品。
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6.发明授权Process of microbic biotechnology for completely degrading gluten in flours 有权用于完全降解面粉中面筋的微生物生物技术的过程公开(公告)号：US09386777B2
公开(公告)日：2016-07-12
申请号：US13131458
申请日：2009-12-17
申请人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： A23L1/105 , A21D8/042 , A21D13/066 , A23L7/104 , A23L7/198 , A23L29/06 , A23V2002/00 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12N9/62 , C12R1/225 , C12R1/25 , C12Y304/00 , C12Y304/11 , C12Y304/11005
摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
摘要翻译： 本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。
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7.发明申请公开(公告)号：US20120034339A1
公开(公告)日：2012-02-09
申请号：US13131458
申请日：2009-12-17
申请人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： A23L1/105 , A21D8/042 , A21D13/066 , A23L7/104 , A23L7/198 , A23L29/06 , A23V2002/00 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12N9/62 , C12R1/225 , C12R1/25 , C12Y304/00 , C12Y304/11 , C12Y304/11005
摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
摘要翻译： 本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。 特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒 各种无麸质食品。
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8.发明申请公开(公告)号：US20100055238A1
公开(公告)日：2010-03-04
申请号：US12374246
申请日：2007-07-03
申请人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
CPC分类号： A21D8/04 , A21D8/045 , A21D10/002 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/40 , A23Y2220/05 , A23Y2220/13 , A23Y2220/17 , A23Y2220/25 , A23Y2220/29 , A23Y2220/35 , A23Y2220/37 , A23Y2220/39 , A23Y2220/63 , A23Y2220/65 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/01 , C12R1/225 , C12R1/24 , C12R1/25
摘要： The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
摘要翻译： 本发明涉及用于无麸质焙烤产品的酵母的乳酸菌混合物。 特别地，本发明涉及基于选择的乳酸菌的“天然酵母”作为酵母剂用于生产无麸质面包的用途，其具有改进的感官和营养特性，其设计用于腹腔食物喂养。
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