HUE034259T2 - Lactobacillus rhamnosus törzseket alkalmazó biológiai védelem - Google Patents

Lactobacillus rhamnosus törzseket alkalmazó biológiai védelem Download PDF

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Publication number
HUE034259T2
HUE034259T2 HUE13714671A HUE13714671A HUE034259T2 HU E034259 T2 HUE034259 T2 HU E034259T2 HU E13714671 A HUE13714671 A HU E13714671A HU E13714671 A HUE13714671 A HU E13714671A HU E034259 T2 HUE034259 T2 HU E034259T2
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Hungary
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strain
food
lactobacillus rhamnosus
milk
lactobacillus
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HUE13714671A
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English (en)
Inventor
Tina Hornbaek
Maike Lisberg
Silja Kej Diemer
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Chr Hansen As
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Priority claimed from PCT/EP2012/056384 external-priority patent/WO2012136830A1/en
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of HUE034259T2 publication Critical patent/HUE034259T2/hu

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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
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
    • A01N63/20—Bacteria; Substances produced thereby or obtained therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • 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.
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
    • A23C9/1585—Antibiotics; Bacteriocins; Fungicides from microorganisms
    • 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
    • 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
    • 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
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/10—Antimycotics
    • 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
    • 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
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/853—Lactobacillus

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Claims (7)

  1. Szabadalmi Igénypontok !· 'lectebacíHw. fimnnmm törzs, amely a Mikrtmrgmnzmusők. és ^jtisnyèsxetefc Kémet, üyöjteníényértéi (DSMZ) s ÔSM23Ô3S oyávántaftási számon leiéibe helyezett ImîffMeilhis rhmmms-OÍ-ÍCG53ŐS törzsből és abból származó mwláns törzsekből álló csoportból van kiválasztva, ahol a nmiáns törzsek gombsellenes toiajdoosápi lényegéin azonosak vagy javítottak a. BSM23Ô35: nyilvántartási számott letétbe helyezet törzshöz képest
  2. 2, Gombaeifenes készítmésty, amely tartalmaz legalább egy 1. igénypont szerinti: lamémtíbiS rhsmtmus. törzset. 3 A 2. igénypöni szerinti gombaelletses: készítmény, amely legalább egy Lmehmitim parmmei törzset is tartalmaz. 4, A 3. igénypont szerinti gombaelieses készítmény, ahol a legalább egy lactobwíihís pmzmamz törzs a 0SM24öSl nyilvántartási száma bmobadttus pemcam CHCCi2?7?*böh a DSM2SÖ12 nyilvántartási: ..számé LacíobimlÍm pvracweí CHGC-1.46?ő-hól és ezekből származó nmtáns törzsekből álló esoponből van kiválasztva, ahol. a tnntábs törzsek gorobaellsnes: tulajdonságai lényegében azonosak vagy javítottak á PSM34é§1 és Pkkígöö 12 nyilvántartási számon letétbe helyezett törzsek egyikéhez képest.
  3. 5, Bielmíszer-, ián- vagy gyógyászati tennék, amely- tartalma» L igénypont szerinti LacfobaciMm rhtwmsm törzset: vagy 2-4. igénypontok bármelyike szerinti gombádkor .készítményt,
  4. 6, Az S, Igénypont szorinii: élelmiszertermék, amely 1. igénypont szerinti ImabmiUm-rtmwmsw· törne olyan mennyiségét tartalmazza: amely hatásosan biztosit gombaellenes tniajtíonságot: az: élelmiszer-íerméknek,
  5. 7, Az ,1. vagy ő. igénypont szerinti éívlnhszertermék, ahol az éleinószertermék a kővetkezőkből áliő csoportból van kiválasztva; gylhnöiesök és gyümölcs etedet» termékek, zöldségek és zöldség eredetű Íetníékek, gabona és gabona eredetű termékek, kjterméhek, bős, szárnyas és tengeri eredeté táplálék és keverékeik. á. A· 2, igénypont szerinti éleimlszerieíroéks almi az.élétószáPomtéktejtermék, és a tejtestték tnezofd: vagy termőik: iénnenizlí tejtermék, példán! jogimra
  6. 9, Eljárás élelmiszer-:, táp- vagy gyógyászati termék előállítására, amely magában foglalja legalább egy \. igénypont szmmi lecfebticiHw rhmmmw törzs vagy 2-4, igenvponiok hmrneiyike szerimi gombaellenes készitmény hozzáadását az élelmiszer-, láp- vagy gyógyászati termékhez az előállítás során, és az előállítás során az előállítási paraméterek szabályozásál ágy, hogy a legalább egy Laetobaeibiis rhatmmm fosva koseentráeiőja állandó marad vagy e-ndkefok 1Ö, A 9. igénypont szerinti eljárás, aboi a legalább egy Mewbaabm rhemnmm törzs koncentrációja az éielmiszer-, táp- vagy gyógyászati termékre számítva legalább IxlO!< elfog vagy sfondógyik legalább I s i ti* efo/ml, vagy az éleimíszer-:, táp- vagy gyógyászati termék ifoöletére számítva iegaláhb Isiit' eifoenv', 11, A 9. igénypont szerinti ebáms, amely tartalmazza a kővetkezőkéi::: (a) a 2-4. igéstyponíok bármelyike szcrrnk gombaeiienes készítmény hozzáadása az élelmiszer-. sáp-vágy gyógyászati termék előállítása során agy, hogy a legalább egy laciöbmibm rtnmnosns törzs és/vagy a legalább egy Lactobiwúim per-atem* törzs k.oneentráeiója közöl mindegyik tsz élelmiszer-, táp- vagy gyógyásxaU amikre számítva iegalébb ixKf d'u/g vagy legalább rxíb^eiMd, vagy m élelrdszetA sáp- vágy gyágysísXíöi ssäsÄ« iepläbb isid e&amp;Áor, és 0ή m- éBàMàs.mrSü m ël^ii&amp;ÂgarâmétèpdÉys^lbâiyôÂa ágy, hogy g:legalább egy &amp;imú8#8&amp;Ía$· rfmmmms törzs és/vagy a legalább egy LmsémiHm purecusei törzs konceníráciája állandó marad vagy emelkedik.
  7. 12. A ΙΑ I I, ipíiypölHök bábsdylfce szeriPili: iijMg, shd m. e|árás tartalmaz egy vagy több ierns.ag noms lépést. 13. A 12,: Igénypont szorltnl epra», áltól m eprük íamimtntza jtgjszubsrttál fbmwfáiésát a Lactobadífus·, Sirepiococcus, Lacioeoccus és tségek közül választott legalább egy törzset IgrùiiggigAdcliÂpèsïeîîek Í4, A? 1. igénypont szerinti Íacm&amp;mtílm^mfemm-Wrm:m%y,2~4. igénypontok bármelyike szerinti gombáé Honos készittnétty dksbbágása élelmiszer-, táp- vagy gyógyászati termék elöáiIitására. i5. Az f.i Igénypont sMrtM:'La<XiúmHim;-fém8mirW?m.m^ 2-4. igénypontok bármelyike szerimi gombaellénes készítmény gyógyászati áibainiazástai különbőz# alkalmazása élesztők vagy penészek szaporodásának gátlására;
HUE13714671A 2012-04-09 2013-04-09 Lactobacillus rhamnosus törzseket alkalmazó biológiai védelem HUE034259T2 (hu)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP12163508 2012-04-09
PCT/EP2012/056384 WO2012136830A1 (en) 2011-04-08 2012-04-09 Synergistic antimicrobial effect
EP12168977 2012-05-22
EP13154591 2013-02-08

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HUE034259T2 true HUE034259T2 (hu) 2018-02-28

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US9635870B2 (en) 2011-02-28 2017-05-02 Franklin Foods Holdings Inc. Direct-set cheese
US9462817B2 (en) 2011-02-28 2016-10-11 Franklin Foods Holdings Inc. Processes for making cheese products utilizing denatured acid whey proteins
EA028377B1 (ru) 2011-04-08 2017-11-30 Кр. Хансен А/С Противомикробная композиция
CN104284975B (zh) 2012-04-09 2016-08-24 科.汉森有限公司 应用鼠李糖乳杆菌菌株的生物保护
EA034173B1 (ru) 2012-04-09 2020-01-14 Кр. Хансен А/С Противогрибковая композиция, содержащая штамм lactobacillus paracasei
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