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1. WO2020140319 - LACTOBACILLUS PARACASEI AND USE THEREOF

Publication Number WO/2020/140319
Publication Date 09.07.2020
International Application No. PCT/CN2019/076376
International Filing Date 27.02.2019
IPC
C12N 1/20 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, 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
20Bacteria; Culture media therefor
C12P 7/40 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
40containing a carboxyl group
C12R 1/225 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
01Bacteria or actinomycetales
225Lactobacillus
CPC
C12N 1/205
C12P 7/40
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
7Preparation of oxygen-containing organic compounds
40containing a carboxyl group ; including Peroxycarboxylic acids
C12R 2001/225
Applicants
  • 中国食品发酵工业研究院有限公司 CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES CO., LTD. [CN]/[CN]
Inventors
  • 蔡木易 CAI, Muyi
  • 谷瑞增 GU, Ruizeng
  • 鲁军 LU, Jun
  • 凌空 LING, Kong
  • 陆路 LU, Lu
  • 周明 ZHOU, Ming
  • 崔欣悦 CUI, Xinyue
  • 潘兴昌 PAN, Xingchang
  • 董哲 DONG, Zhe
  • 马勇 MA, Yong
  • 徐亚光 XU, Yaguang
  • 马永庆 MA, Yongqing
  • 陈亮 CHEN, Liang
  • 魏颖 WEI, Ying
  • 张海欣 ZHANG, Haixin
  • 刘艳 LIU, Yan
  • 曹珂璐 CAO, Kelu
  • 王憬 WANG, Jing
  • 李国明 LI, Guoming
  • 王雨辰 WANG, Yuchen
  • 王雨晴 WANG, Yuqing
  • 毕园 BI, Yuan
  • 秦修远 QIN, Xiuyuan
Agents
  • 北京同立钧成知识产权代理有限公司 LEADER PATENT&TRADEMARK FIRM
Priority Data
201910008854.704.01.2019CN
Publication Language Chinese (ZH)
Filing Language Chinese (ZH)
Designated States
Title
(EN) LACTOBACILLUS PARACASEI AND USE THEREOF
(FR) LACTOBACILLUS PARACASEI ET SON UTILISATION
(ZH) 副干酪乳杆菌及其应用
Abstract
(EN)
Provided are a Lactobacillus paracasei with the deposit number CGMCC No. 14813 and the use thereof. The Lactobacillus paracasei can be used for increasing the amount of organic acids in the raw material. The Lactobacillus paracasei can also be used for the fermentation of the raw material, thereby increasing the content of organic acids in fermented products, wherein the raw material can be selected from at least one type of fruit.
(FR)
L'invention concerne un Lactobacillus paracasei ayant le numéro de dépôt CGMCC No 14813 et son utilisation. Le Lactobacillus paracasei peut être utilisé pour augmenter la quantité d'acides organiques dans la matière brute. Le Lactobacillus paracasei peut également être utilisé pour la fermentation de la matière brute, ce qui permet d'augmenter la teneur en acides organiques dans des produits fermentés, la matière brute pouvant être sélectionnée à partir d'au moins un type de fruit.
(ZH)
一种副干酪乳杆菌(Lactobacillus paracasei)及其应用,其保藏编号为CGMCC No.14813。该副干酪乳杆菌能够用于提高原料中有机酸,可以采用该副干酪乳杆菌对原料进行发酵,能够提高发酵制品中有机酸的含量,其中原料可以选自水果中的至少一种。
Also published as
Latest bibliographic data on file with the International Bureau