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公开(公告)号：US20130012428A1
公开(公告)日：2013-01-10
申请号：US13578231
申请日：2011-02-17
CPC分类号： A23L3/34635 , A01N43/72 , A01N49/00 , A01N63/02 , A01N65/08 , A23L3/3508 , A01N25/04 , A01N37/06 , A01N65/00 , A01N2300/00 , A01N37/36
摘要： The present invention relates to liquid antimicrobial compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid antimicrobial compositions as well as their use as a preservative in food products.
摘要翻译： 本发明涉及具有高抗微生物活性的液体抗菌组合物。 本发明还涉及一种制备液体抗微生物组合物的方法以及它们在食品中作为防腐剂的用途。
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2.发明申请ENDOLYSINS FOR CONTROLLING LISTERIA IN PASTA FILATA CHEESE AND RELATED FOOD PRODUCTS 审中-公开用于控制白肋烟和相关食品中的LISTERIA的内分泌公开(公告)号：US20140302216A1
公开(公告)日：2014-10-09
申请号：US14119790
申请日：2012-05-29
IPC分类号： A23C19/11 , A23C19/068
CPC分类号： A23C19/11 , A23C19/0684 , A23L3/3571 , C12N9/14 , C12N9/2462
摘要： The present invention relates to the use of Listeria bacteriophage endolysins for controlling Listeria contamination of pasta filata cheese and related food products. The present invention also relates to the use of Listeria bacteriophage endolysins for extending the shelf life of pasta filata cheese and related food products. Furthermore, the present invention relates to a food product comprising pasta filata cheese and a Listeria bacteriophage endolysin as well as a method of making such a food product.
摘要翻译： 本发明涉及利斯特氏菌噬菌体内溶素用于控制意大利面食干酪和相关食品的李斯特菌污染的用途。 本发明还涉及利斯特氏菌噬菌体内溶素用于延长意大利面食干酪及相关食品的保存期限的用途。 此外，本发明涉及包含意大利丝瓜干酪和利斯特氏菌噬菌体内溶素的食品以及制造这种食品的方法。
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公开(公告)号：US08425930B2
公开(公告)日：2013-04-23
申请号：US12722813
申请日：2010-03-12
申请人： Mariana Barboza , J. Bruce German , Carlito Lebrilla , David Mills , Samara Freeman , William Robert King
发明人： Mariana Barboza , J. Bruce German , Carlito Lebrilla , David Mills , Samara Freeman , William Robert King
CPC分类号： A61K31/702 , A23L5/00 , A23L7/00 , A23L29/30 , A23L33/125 , A23L33/135 , A23L33/21 , A23L33/40 , A23V2002/00 , A61K9/0095 , A61K35/745 , A61K38/47 , A61K2035/115 , C12Y302/01108 , A23V2250/28 , A23V2200/3204 , A23V2200/3202 , A23V2200/32
摘要： The present invention provides galacto-oligosaccharide compositions that preferentially stimulate growth of specific Bifidobacterium species and subspecies.
摘要翻译： 本发明提供优选刺激特异性双歧杆菌物种和亚种生长的半乳寡聚糖组合物。
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公开(公告)号：US20100254949A1
公开(公告)日：2010-10-07
申请号：US12722813
申请日：2010-03-12
申请人： Mariana Barboza , J. Bruce German , Carlito Lebrilla , David Mills , Samara Freeman , William Robert King
发明人： Mariana Barboza , J. Bruce German , Carlito Lebrilla , David Mills , Samara Freeman , William Robert King
CPC分类号： A61K31/702 , A23L5/00 , A23L7/00 , A23L29/30 , A23L33/125 , A23L33/135 , A23L33/21 , A23L33/40 , A23V2002/00 , A61K9/0095 , A61K35/745 , A61K38/47 , A61K2035/115 , C12Y302/01108 , A23V2250/28 , A23V2200/3204 , A23V2200/3202 , A23V2200/32
摘要： The present invention provides galacto-oligosaccharide compositions that preferentially stimulate growth of specific Bifidobacterium species and subspecies.
摘要翻译： 本发明提供优选刺激特异性双歧杆菌物种和亚种生长的半乳寡聚糖组合物。
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公开(公告)号：US06991820B2
公开(公告)日：2006-01-31
申请号：US10194668
申请日：2002-07-12
申请人： Xintian Ming , William Robert King , Jan Payne
发明人： Xintian Ming , William Robert King , Jan Payne
IPC分类号： A23B4/14
CPC分类号： C12Y302/01017 , A23B4/10 , A23B7/16 , A23L3/00 , A23L3/0155 , A23L3/263 , A23L3/30 , A23L3/34635 , A23L3/3508 , A23L3/3571 , A23L3/358
摘要： Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as food products treated with these antibacterial compositions.
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6.发明授权Process for producing frozen yogurt mix using S. thermophilus starter culture 失效使用嗜热链球菌启动子培养生产冷冻酸奶混合物的方法
公开(公告)号：US5910329A
公开(公告)日：1999-06-08
申请号：US612508
申请日：1996-03-07
CPC分类号： A23C9/1238
摘要： A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base.
摘要翻译： 一种利用乳固体，酵母，磷酸盐和少量但大量风味中和的酶处理的乳白蛋白的酸奶发酵剂培养基的方法，其通过突出嗜热链球菌的发育来改善酸奶产品混合物的保质期和风味，并利用它们 酸奶基地的发酵。
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