WO2010113815A1 - 乳酸菌の培養方法および発酵乳の製造方法 - Google Patents
乳酸菌の培養方法および発酵乳の製造方法 Download PDFInfo
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- lactic acid
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- bacteriocin
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- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 150
- 241000894006 Bacteria Species 0.000 title claims abstract description 112
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 75
- 239000004310 lactic acid Substances 0.000 title claims abstract description 75
- 238000012258 culturing Methods 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 26
- 235000015140 cultured milk Nutrition 0.000 title claims description 16
- 235000013618 yogurt Nutrition 0.000 claims abstract description 111
- 239000000203 mixture Substances 0.000 claims abstract description 97
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 91
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 90
- 239000005862 Whey Substances 0.000 claims abstract description 75
- 108010062877 Bacteriocins Proteins 0.000 claims abstract description 57
- 108091005804 Peptidases Proteins 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 138
- 230000001580 bacterial effect Effects 0.000 claims description 105
- 239000007788 liquid Substances 0.000 claims description 20
- 230000001133 acceleration Effects 0.000 claims description 13
- 102000035195 Peptidases Human genes 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 239000012670 alkaline solution Substances 0.000 claims description 5
- 235000020185 raw untreated milk Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 230000000813 microbial effect Effects 0.000 claims 2
- 239000002609 medium Substances 0.000 abstract description 61
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 49
- 235000019249 food preservative Nutrition 0.000 abstract description 9
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- 229940041514 candida albicans extract Drugs 0.000 abstract description 7
- 230000015556 catabolic process Effects 0.000 abstract description 7
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- 239000012138 yeast extract Substances 0.000 abstract description 7
- 239000004365 Protease Substances 0.000 abstract description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 2
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- 239000006285 cell suspension Substances 0.000 abstract 4
- 238000009630 liquid culture Methods 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 15
- 238000009472 formulation Methods 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 14
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- 238000010790 dilution Methods 0.000 description 6
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- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 238000012136 culture method Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 3
- 230000036962 time dependent Effects 0.000 description 3
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000186606 Lactobacillus gasseri Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000006872 mrs medium Substances 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000001593 sorbitan monooleate Substances 0.000 description 2
- 229940035049 sorbitan monooleate Drugs 0.000 description 2
- 235000011069 sorbitan monooleate Nutrition 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 101710180012 Protease 7 Proteins 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910000358 iron sulfate Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
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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.
-
- 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
-
- 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
- A23L3/34635—Antibiotics
-
- 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
-
- 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
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
-
- 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
- A23V2400/145—Gasseri
Definitions
- the method for producing fermented milk according to the present invention can reduce the amount of concentrated bacterial solution added to the yogurt mix as an additive. For this reason, the raise of the acidity of yogurt can be prevented, without impairing the original flavor of yogurt.
- an object of the present invention is to provide a method for culturing lactic acid bacteria that allows lactic acid bacteria to efficiently produce bacteriocin, and a method for producing fermented milk that can suppress an increase in acidity of fermented milk.
- the viable count of Gasseri OLL2959 was 2.63 ⁇ 10 9 cfu / ml.
- the antibacterial activity per 1 ml of the concentrated bacterial liquid according to Comparative Example 1 was less than 100 AU.
- the antibacterial activity per 1 ⁇ 10 9 cfu of the concentrated bacterial solution according to Comparative Example 1 was less than about 40 AU.
- the viable count of Gasseri OLL2959 was 2.63 ⁇ 10 9 cfu / ml.
- the antibacterial activity per 1 ml of the concentrated bacterial liquid according to Comparative Example 2 was less than 100 AU, and the antibacterial activity per 1 ⁇ 10 9 cfu was less than about 40 AU.
- Antibacterial activity (AU) maximum number of dilutions (n) / concentration of aqueous solution of concentrated bacterial solution (0.01)
- the homogenization and sterilization of the yogurt mix of blends A to C were performed in the same manner as before, and the yogurt mix of blends A to C was cooled to about 40 ° C. After cooling, 2.00% by weight of lactic acid bacteria starter was inoculated into the yogurt mix of Formulations AC. Lactic acid bacteria isolated from Meiji Bulgaria yogurt (manufactured by Meiji Dairies) were used for the lactic acid bacteria starter.
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Abstract
Description
BP-10966,特許生物寄託センター)、クレモリス菌OLS3312(Lactococcus lactis
subsp. cremoris OLS3312,FERM BP-10967,特許生物寄託センター)などを例示できる。
図1は、実施例1で使用するホエイ分解培地の組成を示す図である。まず、実施例1で使用するホエイ分解培地を調製した。具体的には、ホエイ分解培地の総重量を基準として、8.70重量%のホエイパウダー(明治乳業社製)と、1.50重量%のホエイタンパク質濃縮物(WPC80、NZMP社製)と、88.80重量%の水とを混合して、ホエイ水溶液を調製する。0.10重量%のタンパク質分解酵素(プロテアーゼA「アマノ」G、天野エンザイム社製)をホエイ水溶液に添加して、ホエイ水溶液中のホエイタンパク質を分解させた。
図3は、実施例2で使用するホエイ分解培地の組成を示す図である。実施例2で使用するホエイ分解培地を調製するために、実施例1と同様の手順で、ホエイタンパク質が分解されたホエイ水溶液を調製した。
次に、ガセリ菌OLL2959の濃縮菌液の抗菌活性の測定方法について、実施例1に係る濃縮菌液を例にして説明する。実施例2、および比較例1、2に係る濃縮菌液の抗菌活性も、同じ方法により測定している。
抗菌活性(AU)=希釈率の最高段数(n)/濃縮菌液の水溶液の濃度(0.01)
実施例3では、中和培養されたガセリ菌の濃縮菌液の遠心分離条件を検討した。重力加速度を様々な値に設定して、実施例1に係る中和培養後のホエイ分解培地(培養液)を遠心分離した。そして、遠心分離の条件が異なる各濃縮菌液の抗菌活性を求めた。
図6は、実施例3で使用した3種類のヨーグルトミックスの組成を示す図である。まず、ヨーグルトミックスの総重量を基準として、83.90重量%の牛乳および1.51重量%の脱脂粉乳(ともに明治乳業社製)と、0.80重量%のホエイタンパク質濃縮物(WPC34、ドモ社製)と、水とを混合して、配合A~Cのヨーグルトミックスを調製した。水の配合比は、図6に示すように、配合A~Cでそれぞれ異なる。
図9は、実施例5で使用した2種類のヨーグルトミックスの組成を示す図である。実施例5に係るヨーグルトミックスには、ホエイタンパク質濃縮物(WPC)に代えて、ホエイタンパク質単離物(WPI)が添加され、砂糖が新たに添加されている。
Claims (10)
- 乳酸菌の培養方法であって、
タンパク質分解酵素により分解された乳清を含む培養液を調製する培養液調製工程と、
バクテリオシンを生産する乳酸菌を前記培養液に接種し、前記乳酸菌が接種された培養液のpHを5以上6以下に維持しながら前記乳酸菌を培養する培養工程と、
を備える。 - 請求項1に記載の乳酸菌の培養方法において、さらに、
前記乳酸菌が培養された培養液から前記乳酸菌が濃縮された濃縮菌液を分離する分離工程、
を備える。 - 請求項1に記載の乳酸菌の培養方法において、
前記培養工程は、前記乳酸菌が接種された培養液のpHを、5.2以上5.8以下に維持する。 - 請求項1に記載の乳酸菌の培養方法において、
前記培養工程は、前記乳酸菌が接種された培養液にアルカリ溶液を加えることにより、前記乳酸菌が接種された培養液のpHを調節する。 - 請求項2に記載の乳酸菌の培養方法において、
前記分離工程は、6000G以上の重力加速度で前記乳酸菌が培養された培養液から前記濃縮菌液を遠心分離する。 - 発酵乳の製造方法であって、
ヨーグルトミックスを生成する原料乳生成工程と、
バクテリオシンを生産する乳酸菌であるバクテリオシン生産菌を培養し、前記バクテリオシン生産菌が濃縮された濃縮菌液を生成する濃縮菌液生成工程と、
前記ヨーグルトミックスの総重量を基準として0.01重量%以上0.1重量%以下の前記濃縮菌液を、前記ヨーグルトミックスに添加する添加工程と、
前記濃縮菌液が添加されたヨーグルトミックスを発酵させる発酵工程と、
を備え、
前記濃縮菌液生成工程は、
タンパク質分解酵素により分解された乳清を含む培養液を調製する培養液調製工程と、
前記バクテリオシン生産菌を前記培養液に接種し、前記バクテリオシン生産菌が接種された培養液のpHを5以上6以下に維持しながら、前記バクテリオシン生産菌を培養する培養工程と、
前記バクテリオシン生産菌が培養された培養液から前記濃縮菌液を分離する分離工程と、
を含む。 - 請求項6に記載の発酵乳の製造方法において、
前記ヨーグルトミックスに添加される前記濃縮菌液の量は、前記ヨーグルトミックスの総重量を基準として0.01重量%以上0.05重量%以下である。 - 請求項6に記載の発酵乳の製造方法において、
前記培養工程は、前記バクテリオシン生産菌が接種された培養液のpHを、5.2以上5.8以下に維持する。 - 請求項6に記載の発酵乳の製造方法において、
前記培養工程は、前記バクテリオシン生産菌が接種された培養液にアルカリ溶液を加えることにより、前記バクテリオシン生産菌が接種された培養液のpHを調節する。 - 請求項6に記載の発酵乳の製造方法において、
前記分離工程は、6000G以上の重力加速度で前記バクテリオシン生産菌が培養された培養液から前記濃縮菌液を遠心分離する。
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US13/260,254 US8709516B2 (en) | 2009-03-30 | 2010-03-26 | Method for culturing lactic acid bacterium and method for producing fermented milk |
CN201080014722.2A CN102369273B (zh) | 2009-03-30 | 2010-03-26 | 培养乳酸细菌的方法及生产发酵乳的方法 |
SG2011070604A SG174958A1 (en) | 2009-03-30 | 2010-03-26 | Method for culturing lactic acid bacterium and method for producing fermented milk |
JP2011507161A JP5505909B2 (ja) | 2009-03-30 | 2010-03-26 | 乳酸菌の培養方法および発酵乳の製造方法 |
CA2757217A CA2757217A1 (en) | 2009-03-30 | 2010-03-26 | Method for culturing lactic acid bacterium and method for producing fermented milk |
EP10758587.9A EP2415858B1 (en) | 2009-03-30 | 2010-03-26 | Method for producing fermented milk |
HK12103889.4A HK1163173A1 (en) | 2009-03-30 | 2012-04-19 | Method for culturing lactic acid bacterium and method for producing fermented milk |
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US10503582B2 (en) | 2017-03-06 | 2019-12-10 | Tttech Auto Ag | Method and computer system for fault tolerant data integrity verification of safety-related data |
US10023617B1 (en) * | 2018-01-11 | 2018-07-17 | Immucell Corporation | Methods and systems of producing pharmaceutical grade lantibiotics |
CN113897318B (zh) * | 2021-10-31 | 2023-12-01 | 东莞理工学院 | 产乙酸嗜蛋白菌和硫还原地杆菌共培养降解蛋白质的方法 |
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US8709516B2 (en) | 2014-04-29 |
EP2415858A1 (en) | 2012-02-08 |
HK1163173A1 (en) | 2012-09-07 |
CN102369273B (zh) | 2014-05-21 |
JP5505909B2 (ja) | 2014-05-28 |
US20120027888A1 (en) | 2012-02-02 |
SG174958A1 (en) | 2011-11-28 |
EP2415858A4 (en) | 2012-08-22 |
EP2415858B1 (en) | 2017-08-23 |
JPWO2010113815A1 (ja) | 2012-10-11 |
CN102369273A (zh) | 2012-03-07 |
CA2757217A1 (en) | 2010-10-07 |
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