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1. WO2000042169 - NOVEL MICROORGANISM AND USE THEREOF

Publication Number WO/2000/042169
Publication Date 20.07.2000
International Application No. PCT/JP1999/000117
International Filing Date 14.01.1999
Chapter 2 Demand Filed 28.05.1999
IPC
A23C 9/12 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
A23C 9/127 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
127using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23K 1/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
KFEEDING-STUFFS SPECIALLY ADAPTED FOR ANIMALS; METHODS SPECIALLY ADAPTED FOR PRODUCTION THEREOF
1Animal feeding-stuffs
A23L 1/015 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
015Removal of unwanted matter, e.g. deodorisation, detoxification
A23L 1/03 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
03containing additives
A23L 1/211 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
20Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
211Removing bitter or other undesirable substances
CPC
A23C 9/1203
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
1203Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
A23C 9/127
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
127using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23K 10/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
KFODDER
10Animal feeding-stuffs
10obtained by microbiological or biochemical processes
12by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
A23K 10/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
KFODDER
10Animal feeding-stuffs
10obtained by microbiological or biochemical processes
16Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
A23L 11/37
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
11Pulses, i.e. fruits of leguminous plants, for production of fodder or food; Products from legumes; Preparation or treatment thereof, e.g. treatment with phosphates
30Removing undesirable substances, e.g. bitter substances
37using microorganisms
A23L 29/065
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
065Microorganisms
Applicants
  • GOLD KOSAN CO. LTD. [JP/JP]; 251, Aza-Higashida Sumozone Furukawa-shi Miyagi 989-6116, JP (AllExceptUS)
  • AONUMA, Takemi [JP/JP]; JP
Inventors
  • AONUMA, Takemi; JP
Agents
  • HIRAKI, Yusuke ; Toranomon No.5 Mori Building Third Floor 17-1, Toranomon 1-chome Minato-ku Tokyo 105-0001, JP
Priority Data
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) NOVEL MICROORGANISM AND USE THEREOF
(FR) NOUVEAU MICRO-ORGANISME ET UTILISATION DE CELUI-CI
Abstract
(EN)
A microorganism belonging to the genus $i(Bacillus) characterized by being capable of reducing nitrates and containing chitin and/or chitosan in cell wall. This microorganism is usable in improving soil, processing organic wastes via fermentation, fermenting soybean and relieving a bitter taste. It is also usable as an additive for feeds or foods. Moreover, the microorganism has an antibacterial effect.
(FR)
Cette invention concerne un micro-organisme qui appartient au genre $i(Bacillus), lequel se caractérise par sa capacité à réduire les nitrates et en ce que sa paroi cellulaire contient de la chitine et/ou du chitosane. Ce micro-organisme peut être utilisé afin d'améliorer les sols, de traiter des déchets organiques par fermentation, de faire fermenter du soja et de réduire les goûts amers. Il peut également être utilisé en qualité d'additif dans des produits alimentaires ou dans des aliments pour animaux. Ce micro-organisme possède en outre une action antibactérienne.
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