CA2484639A1 - Composition and method to produce and use fermented hydrolyzed products of miocrobial metabolism - Google Patents
Composition and method to produce and use fermented hydrolyzed products of miocrobial metabolism Download PDFInfo
- Publication number
- CA2484639A1 CA2484639A1 CA002484639A CA2484639A CA2484639A1 CA 2484639 A1 CA2484639 A1 CA 2484639A1 CA 002484639 A CA002484639 A CA 002484639A CA 2484639 A CA2484639 A CA 2484639A CA 2484639 A1 CA2484639 A1 CA 2484639A1
- Authority
- CA
- Canada
- Prior art keywords
- ingredient
- lactobacillus
- group
- liquid
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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
-
- 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
- A61K35/745—Bifidobacteria
-
- 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
- A61P15/00—Drugs for genital or sexual disorders; Contraceptives
- A61P15/02—Drugs for genital or sexual disorders; Contraceptives for disorders of the vagina
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
A method of producing a hydrolyzed fermented medium containing microorganism s such as bacteria or yeast and the products of their metabolism in high concentration, the method includes providing at least one solid plant produc t reduced to small pieces and mixed with sugar and a biocompatible liquid such as milk for fermentation at a temperature of between 35 and 58 degrees C unt il the acidity of the medium reaches the range of 300 to 900 in Terner degrees. In an alternative embodiment, the medium is prepared by mixing in predetermined amounts of sprouted grains, biocompatible liquid inoculated wi th at least one of a variety of non-pathogenic microorganisms, vegetables, fruits, berries, high protein products, herbs, sugar, and a chemical element such as potassium. The mixture is then fermented at a selected temperature f or a specified length of time to reach high acidity and high concentration of products of bacterial metabolism. A liquid phase is separated from a solid sediment phase and can be used to treat a wide variety of diseases including HIV/AIDS, viral infections, cardiovascular diseases, Alzheimer's and others as well as for other applications.
Claims (31)
1. A method for producing a fermented hydrolyzed medium containing non-pathogenic microorganisms and products of their metabolism by providing a solid food ingredient reduced to small pieces and a biocompatible liquid ingredient, the improvement comprising the steps of:
a) mixing said solid food ingredient with said liquid ingredient in proportions of about 10-90% liquid to about 70-5% solid food by weight;
b) adding sugar by mixing it into the mixture at about 0.1-30% by weight; and c) fermenting the mixture at 35-58 degrees C until acidity reaches a range between 300 and 900 T0;
whereby obtaining high acidity medium with high concentration of microorganisms and products of their metabolism.
a) mixing said solid food ingredient with said liquid ingredient in proportions of about 10-90% liquid to about 70-5% solid food by weight;
b) adding sugar by mixing it into the mixture at about 0.1-30% by weight; and c) fermenting the mixture at 35-58 degrees C until acidity reaches a range between 300 and 900 T0;
whereby obtaining high acidity medium with high concentration of microorganisms and products of their metabolism.
2. The method of claim 1, wherein said solid food ingredient a plant.
3. The method as in claim 2, wherein said plant is selected from the group consisting of vegetables, herbs, grains, and fruits.
4. The method as in claim 1, wherein said biocompatible liquid ingredient is selected from the group consisting of water, juice, milk, whey, and combination of whey and milk.
5. A method for producing a fermented hydrolyzed medium containing non-pathogenic microorganisms and products of their metabolism by providing a solid plant ingredient reduced to small pieces, a solid high protein ingredient reduced to small pieces, and a biocompatible liquid ingredient, the improvement comprising the steps of:
a) mixing said plant, high protein, and liquid ingredients with sugar in proportions by weight of about 15-80% solids to 20-85% liquid; and b) fermenting the mixture for about 3-14 days at about 10-58 degrees C;
whereby obtaining said medium with high acidity of over 300 T0.
a) mixing said plant, high protein, and liquid ingredients with sugar in proportions by weight of about 15-80% solids to 20-85% liquid; and b) fermenting the mixture for about 3-14 days at about 10-58 degrees C;
whereby obtaining said medium with high acidity of over 300 T0.
6. The method as in claim 5, wherein said plant ingredient is selected from the group consisting of vegetables, herbs, berries, grains, and fruits.
7. The method as in claim 5, wherein said biocompatible liquid ingredient is selected from the group consisting of water, juice, mills, whey, and combination of whey and milk.
8. The method as in claim 5, wherein said high protein ingredient is an offal product.
9. The method as in claim 5, wherein said high protein ingredient is a sea product.
10. The method as in claim 5, wherein the step of fermenting is conducted at a temperature of about 35-47 degrees C for about 5-14 days.
11. A method for producing a fermented hydrolyzed medium containing non-pathogenic microorganisms and products of their metabolism by providing a sprouting grain ingredient reduced to small pieces and a biocompatible liquid ingredient, the improvement comprising the steps of:
a) inoculating said liquid ingredient with at least one non-pathogenic microorganism;
b) providing a vegetable ingredient, a fruit ingredient, a berry ingredient, a high protein ingredient, an herb ingredient, a beekeeping ingredient, a mash ingredient, and a proteolytic ferment ingredient, all said ingredients reduced to small pieces;
c) mixing the ingredients by weight as follows: about 25-80% of said liquid ingredient, about 1-30% of said vegetable ingredient, about 1-20% of said fruit ingredient, about 1-20% of said berry ingredient, about 1-15% of said herb ingredient, about 1-30% of said high protein ingredient, about 0.1-5% of said beekeeping ingredient, about 1-10%
of said sprouting grain ingredient, about 1-15% of said mash ingredient, and about 0.1-1.0% of said proteolytic ferment ingredient;
d) adding about 0.1-30% by weight of a sugar ingredient;
e) dissolving in water and adding to the mixture of a chemical ingredient selected from the group consisting of potassium, sodium, magnesium, trace of cobalt, trace of manganese, calcium, and alcohol;
f) fermenting all the above ingredients in the mixture for about 3-14 days at about 10-58 degrees C; and g) separating a liquid portion of the mixture constituting said fermented hydrolyzed medium.
a) inoculating said liquid ingredient with at least one non-pathogenic microorganism;
b) providing a vegetable ingredient, a fruit ingredient, a berry ingredient, a high protein ingredient, an herb ingredient, a beekeeping ingredient, a mash ingredient, and a proteolytic ferment ingredient, all said ingredients reduced to small pieces;
c) mixing the ingredients by weight as follows: about 25-80% of said liquid ingredient, about 1-30% of said vegetable ingredient, about 1-20% of said fruit ingredient, about 1-20% of said berry ingredient, about 1-15% of said herb ingredient, about 1-30% of said high protein ingredient, about 0.1-5% of said beekeeping ingredient, about 1-10%
of said sprouting grain ingredient, about 1-15% of said mash ingredient, and about 0.1-1.0% of said proteolytic ferment ingredient;
d) adding about 0.1-30% by weight of a sugar ingredient;
e) dissolving in water and adding to the mixture of a chemical ingredient selected from the group consisting of potassium, sodium, magnesium, trace of cobalt, trace of manganese, calcium, and alcohol;
f) fermenting all the above ingredients in the mixture for about 3-14 days at about 10-58 degrees C; and g) separating a liquid portion of the mixture constituting said fermented hydrolyzed medium.
12. The method as in claim 11, wherein said sprouting grain ingredient is selected from the group consisting of rye, lentil, wheat, barley, and beans.
13. The method as in claim 11, wherein step a) further including a step of sprouting said grain ingredient for about 2-6 days at about 20-30 degrees C in humid air environment.
14. The method as in claim 11, wherein said step a) further including seeding said sprouting grain ingredient with food-grade fungi.
15. The method as in claim 11, wherein said biocompatible liquid ingredient is a sterile milk or whey.
16. The method as in claim 11, wherein said non-pathogenic microorganism is a non-pathogenic bacteria or yeast.
17. The method as in claim 16, wherein said non-pathogenic bacteria is selected from the group consisting of Lactobacilli, Bifidobacteria, Streptococci, Pedicocci, Leuconostoc, Propionic and Acetic bacteria.
18. The method as in claim 17, wherein said Lactobacilli bacteria is selected from the group consisting of lactobacillus acidophilus, lactobacillus bifudus, lactobacillus brevis, lactobacillus bulgaricus, lactobacillus delbrucki, lactobacillus casei, lactobacillus cellobiosus, lactobacillus fermentum, lactobacillus gasseri, lactobacillus germentum lactobacillus helveticus, lactobacillus johnsonii, lactobacillus lactis, lactobacillus leichimanii, lactobacillus plantarum, lactobacillus reuteri, lactobacillus rhamnosus, lactobacillus sake, lactobacillus salivaroes, lactobacillus thermophilus and lactobacillus xylosus.
19. The method as in claim 17, wherein said Bifidobacteria is selected from the group consisting of Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium cereus, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, and Bifidobacterium thermophilus.
20. The method as in claim 17, wherein said Streptococci bacteria is selected from the group consisting of Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetylactis, Streptococcus thermophilus, and Streptococcus faecium.
21. The method as in claim 11, wherein said vegetable ingredient is a leaf or root vegetable selected from the group consisting of cabbage, beet, rutabaga, carrot, pumpkin, spinach beet, watermelon, melon, peanut, artichoke, eggplant, pepper sweet, asparagus, and tomato.
22. The method as in claim 11, wherein said fruit ingredient is selected from the group consisting of apple, pear, kiwi, plum, citrus, apricot, grape, raisin, mango, guava, biway cornel, fig, cherry plum, quince, peach, pomegranate, avocado, pineapple, date, papaya, and banana.
23. The method as in claim 11, wherein said berry ingredient is selected from the group consisting of raspberry, bilberry, guelder rose, dog rose, red ash berry, black ash berry, red currant, black currant, white currant, sea-buckthorn berry, gooseberry, schizandra, blackberry, cowberry, bird cherry, cranberry, sweet cherry, cherry, and strawberry.
24. The method as in claim 11, wherein said herb ingredient is selected from the group consisting of ginseng, celery, parsley, dill, dandelion, nettle, and spinach.
25. The method as in claim 11, wherein said offal ingredient is selected from the group consisting of spleen, kidney, heart, liver, brains, maw, and stomach.
26. The method as in claim 11, wherein said beekeeping ingredient is selected from the group consisting of propolis, honey, royal jelly, and pollen of flower.
27. The method as in claim 11, wherein said proteolytic ferment ingredient is pepsin.
28. The method as in claim 11, wherein said sugar ingredient is selected from the group consisting of glucose, fructose, sucrose, mannose, maltose, galactose, raffinose, corn syrup, and lactose.
29. The method as in claim 11, wherein step g) includes adding of horns and hoofs.
30. The method as in claim 11, wherein step h) includes fermentation for about 5-14 days at a temperature of about 32-47 degrees C.
31. The method as in claim 11, wherein the last step of separating the liquid portion of mixture includes collecting a solid sediment portion of mixture for further human consumption or use in animal husbandry.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/178,447 US6953574B2 (en) | 2002-06-21 | 2002-06-21 | Method for producing a fermented hydrolyzed medium containing microorganisms |
US10/178,447 | 2002-06-21 | ||
PCT/US2003/018831 WO2004000038A1 (en) | 2002-06-21 | 2003-06-13 | Composition and method to produce and use fermented hydrolyzed products of metabolism |
Publications (2)
Publication Number | Publication Date |
---|---|
CA2484639A1 true CA2484639A1 (en) | 2003-12-31 |
CA2484639C CA2484639C (en) | 2012-01-24 |
Family
ID=29734690
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA2484639A Expired - Lifetime CA2484639C (en) | 2002-06-21 | 2003-06-13 | Composition and method to produce and use fermented hydrolyzed products of miocrobial metabolism |
Country Status (4)
Country | Link |
---|---|
US (2) | US6953574B2 (en) |
AU (1) | AU2003236536A1 (en) |
CA (1) | CA2484639C (en) |
WO (1) | WO2004000038A1 (en) |
Families Citing this family (52)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB0216650D0 (en) * | 2002-07-18 | 2002-08-28 | Univ Bristol | Detection of disease by analysis of emissions |
TWI241912B (en) * | 2002-10-30 | 2005-10-21 | Food Industry Res & Dev Inst | Novel Acid-and bile salt-resistant Lactobacillus isolates having the ability to lower and assimilate cholesterol |
JP3648233B2 (en) * | 2003-04-08 | 2005-05-18 | 明治飼糧株式会社 | Feed composition |
US20040258765A1 (en) * | 2003-06-23 | 2004-12-23 | Gee Gilbert C. | Method for treatment of sores and lesions of the skin |
FR2859217B1 (en) * | 2003-09-03 | 2005-11-11 | Rhodia Chimie Sa | ACTIVATOR FOR FERMENTATION BASED ON LACTIC ACID BACTERIA AND PROCESS FOR PREPARING A PRODUCT USING SAID ACTIVATOR |
GB0405540D0 (en) * | 2004-03-11 | 2004-04-21 | Glaxo Group Ltd | Novel use |
MY142017A (en) * | 2004-03-19 | 2010-08-16 | Nestec Sa | Composition comprising all essential nutrients of a fruit or a plant material with increased stability and bioavailability and process of forming the same |
US7344867B2 (en) * | 2005-04-15 | 2008-03-18 | Eamonn Connolly | Selection and use of lactic acid bacteria for reducing inflammation in mammals |
FR2889958A1 (en) * | 2005-08-25 | 2007-03-02 | Lyoct Sa Lab | USE OF A SYMBIOTIC FOR THE TREATMENT OF ATOPIC DERMATITIS |
KR100748846B1 (en) * | 2006-12-29 | 2007-08-10 | 박일환 | Preparation method of fermented propolis |
SG10201506935QA (en) | 2008-03-17 | 2015-10-29 | Givaudan Sa | Enzymatic process |
ATE468761T1 (en) * | 2008-06-11 | 2010-06-15 | Ludwig Manfred Jacob | FERMENTATION OF SOLUTIONS CONTAINING POMEGRANATE JUICE BY SACCHAROMYCES BOULARDII AND LACTOBACILLE, FERMENTATION PRODUCTS AVAILABLE THEREFROM AND THEIR USE |
JP5584124B2 (en) * | 2008-08-29 | 2014-09-03 | 明治飼糧株式会社 | Anti-coccidial composition |
EP2210505A1 (en) * | 2009-01-27 | 2010-07-28 | Nestec S.A. | Composition comprising caftaric acid and/or derivatives thereof |
WO2010096550A2 (en) | 2009-02-18 | 2010-08-26 | University Of Florida Research Foundation, Inc. | Lactobacillus supplement for alleviating type 1 diabetes |
US20120107291A1 (en) * | 2009-06-19 | 2012-05-03 | Danisco A/S | Bifidobacteria for treating diabetes and related conditions |
US20150320808A1 (en) * | 2009-06-19 | 2015-11-12 | Dupont Nutrition Biosciences Aps | Bifidobacteria for treating cardiac conditions |
KR101087973B1 (en) * | 2009-06-30 | 2011-12-01 | 일동제약주식회사 | Novel Lactobacillus helveticus, culture method thereof and use thereof |
KR101297628B1 (en) * | 2009-11-17 | 2013-08-19 | 농업회사법인 제주홍암가 주식회사 | Food Composition for Diet |
US8318215B1 (en) | 2010-04-21 | 2012-11-27 | Miriam Ryngler-Lewensztain | Composition and method of preparing a tomato-based topical formulation for enhanced healing of burns, ultraviolet and radiation erythema |
US9011909B2 (en) | 2010-09-03 | 2015-04-21 | Wisconsin Pharmacal Company, Llc | Prebiotic suppositories |
CN103820336A (en) | 2010-11-12 | 2014-05-28 | 阿勒根公司 | Metabolized conditioned growth medium and methods of use |
FR2967333B1 (en) * | 2010-11-17 | 2012-12-28 | Pollenergie | USE OF POLLEN AS AN ORAL NUTRITIONAL SUPPLEMENT TO PREVENT AND / OR COMBAT DENUTRITION |
JP5667642B2 (en) * | 2010-11-29 | 2015-02-12 | 株式会社明治 | Endometriosis prevention and / or amelioration agent and food and beverage composition comprising the same |
PL2648530T5 (en) | 2010-12-07 | 2023-08-07 | Purac Biochem B.V. | Fruit ferments containing propionate and use thereof |
CN102078354B (en) * | 2011-01-21 | 2012-08-22 | 吉林紫鑫药物研究有限公司 | Medicine composition capable of improving immunity and preparation method thereof |
CN102078486B (en) * | 2011-01-21 | 2012-06-20 | 吉林紫鑫药物研究有限公司 | Drug composition for removing chloasma and preparation method thereof |
US9504739B2 (en) | 2011-03-01 | 2016-11-29 | Quorum Innovations, Llc | Method of identifying a biologically-active composition from a biofilm |
US20140134705A1 (en) * | 2011-06-23 | 2014-05-15 | Rok Investment Group Limited | Oil spill containment system and method |
US20140328997A1 (en) * | 2011-09-08 | 2014-11-06 | Rutgers, The State University Of New Jersey | Production of Enriched Products |
WO2013155370A1 (en) * | 2012-04-13 | 2013-10-17 | The Regents Of The University Of California | Sinusitis diagnostics and treatments |
US10485258B2 (en) | 2012-05-01 | 2019-11-26 | Board Of Trustees, Rutgers, The State University Of New Jersey | Production of enriched products |
EP2664243A1 (en) * | 2012-05-14 | 2013-11-20 | Pollenergie | Use of fresh mono-floral pollen for preventing and/or controlling malnutrition |
US20140234259A1 (en) * | 2012-12-11 | 2014-08-21 | Suzanah Juras | Natural Intra-Vaginal Inserts to Control Imbalanced pH |
KR20160013069A (en) * | 2013-05-10 | 2016-02-03 | 바이오위시 테크놀로지스, 인크. | Compositions comprising a mixture of bacteria comprising pediococcus and lactobacillus and methods for decreasing the effects of alcohols |
CN104187656A (en) * | 2014-08-21 | 2014-12-10 | 席安胜 | Dietary therapy formula aiming at gingivitis |
US10045553B2 (en) | 2014-12-18 | 2018-08-14 | Mark H. Sterner | Legume/grain based food product with prebiotic/probiotic source |
US20160199425A1 (en) * | 2015-01-08 | 2016-07-14 | Nubiome, Inc. | Treatment and Prophylaxis for Parkinson's Disease |
CN105192828A (en) * | 2015-11-02 | 2015-12-30 | 广西金臣科技有限公司 | Mango enzyme nutrient solution and preparation method thereof |
EP3548045A1 (en) * | 2016-11-30 | 2019-10-09 | Probioswiss AG | Urogenital medical device formulation based on suitable biochemical compositions for the stabilization of the acidity and the redox state of the vaginal fluid |
US11464248B2 (en) | 2017-11-03 | 2022-10-11 | The Quaker Oats Company | Co-fermented food product from dairy and grain |
BR112020011999A2 (en) * | 2017-12-14 | 2020-11-17 | Pure Cultures 2020 Inc. | probiotics and fermentation metabolites for the prevention and treatment of diseases and conditions in animals |
CN110547420A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | Royal jelly enzyme buccal tablet and preparation method thereof |
CN110547446A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | royal jelly antioxidant peptide fruit enzyme and preparation method thereof |
CN110547447A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | Royal jelly collagen fruit enzyme and preparation method thereof |
CN110547448A (en) * | 2018-05-30 | 2019-12-10 | 福州大学 | royal jelly collagen peptide fruit enzyme and preparation method thereof |
AU2019100035A4 (en) * | 2019-01-11 | 2019-03-07 | Hu, Haiyan | An antimicrobial strain composition and its preparation method |
CN109757683B (en) * | 2019-03-27 | 2022-03-29 | 海南百晋兴生物科技有限公司 | Preparation method of whole-fruit citrus peel |
CN111084310B (en) * | 2019-12-30 | 2021-07-27 | 江南大学 | Fermented beverage and preparation method thereof |
WO2022167555A1 (en) * | 2021-02-04 | 2022-08-11 | Fermentationexperts A/S | Feed comprising fermented sea-proteins |
CN113142451A (en) * | 2021-05-12 | 2021-07-23 | 河北一然生物科技有限公司 | Chinese herbal medicine fermentation inoculant and preparation method of fermented Chinese herbal medicine beverage |
CN113519831B (en) * | 2021-07-13 | 2022-04-29 | 江南大学 | Fruit enzyme and preparation method thereof |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SU291545A1 (en) | 1969-03-28 | 1981-04-15 | Пярнуский Комбинат Молочных Продуктов | Method of producing forage for beas |
US4110477A (en) * | 1977-05-13 | 1978-08-29 | Kabushiki Kaisha Naruse Fermentation Laboratory | Method for producing natto containing lactic acid bacteria |
JPS5592662A (en) * | 1979-01-08 | 1980-07-14 | Yoshihide Hagiwara | Beverage made by lactic fermentation of adlay and method of making the same |
US5340742A (en) * | 1988-09-07 | 1994-08-23 | Omegatech Inc. | Process for growing thraustochytrium and schizochytrium using non-chloride salts to produce a microfloral biomass having omega-3-highly unsaturated fatty acids |
US5595892A (en) * | 1991-12-20 | 1997-01-21 | Shin-Etsu Chemical Co., Ltd. | Process for preparation of purified xanthan gum |
US5308615A (en) * | 1992-01-17 | 1994-05-03 | The United States Of America As Represented By The Secretary Of Agriculture | Probiotic for control of Salmonella |
KR950001449B1 (en) * | 1992-07-03 | 1995-02-24 | 풀무원식품주식회사 | Method of processing aloe |
US5562777A (en) * | 1993-03-26 | 1996-10-08 | Arkenol, Inc. | Method of producing sugars using strong acid hydrolysis of cellulosic and hemicellulosic materials |
WO1994026133A1 (en) * | 1993-05-11 | 1994-11-24 | Otsuka Pharmaceutical Co., Ltd. | Antioxidant food, antioxidant preparation and antioxidization method |
US5587313A (en) * | 1995-03-10 | 1996-12-24 | University Of Maryland | Method for fermentation of marine bacteria |
ATE202264T1 (en) | 1996-02-15 | 2001-07-15 | Biotal Ltd | MICROORGANISMS AND THEIR USE IN ANIMAL FEED AND FERMENTATION |
US6046022A (en) * | 1996-09-30 | 2000-04-04 | Peking University | Methods and compositions employing red rice fermentation products |
US6030650A (en) * | 1996-11-22 | 2000-02-29 | Princeton Nutrition, L.L.C. | Complete nutritional milk compositions and products |
FR2756181B1 (en) * | 1996-11-26 | 1999-03-05 | Au Mont Beaute | COSMETIC, PHARMACEUTICAL COMPOSITION BASED ON INACTIVE CULTURE OF BIFIDOBACTERIUM BACTERIA, MINT OIL AND AN ACID |
US6054148A (en) * | 1997-12-19 | 2000-04-25 | Board Of Trustees Operating Michigan State University | Method and compositions for ensiling silage |
IL130303A0 (en) | 1999-06-03 | 2000-06-01 | M G Novobiotech Ltd | A bacterial strain processed plant extracts and probiotic compositions for human and veterinary use |
-
2002
- 2002-06-21 US US10/178,447 patent/US6953574B2/en not_active Expired - Lifetime
-
2003
- 2003-06-13 WO PCT/US2003/018831 patent/WO2004000038A1/en not_active Application Discontinuation
- 2003-06-13 CA CA2484639A patent/CA2484639C/en not_active Expired - Lifetime
- 2003-06-13 AU AU2003236536A patent/AU2003236536A1/en not_active Abandoned
-
2008
- 2008-01-07 US US11/970,060 patent/US20080102061A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
US6953574B2 (en) | 2005-10-11 |
US20080102061A1 (en) | 2008-05-01 |
CA2484639C (en) | 2012-01-24 |
US20030235559A1 (en) | 2003-12-25 |
AU2003236536A1 (en) | 2004-01-06 |
WO2004000038A1 (en) | 2003-12-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2484639A1 (en) | Composition and method to produce and use fermented hydrolyzed products of miocrobial metabolism | |
CN101228262B (en) | Novel bacterium belonging to the genus bifidobacterium and utilization of the same | |
EP1169925B1 (en) | Foodstuffs containing a fermented vegetable matrix and relevant preparation process | |
CN107259578A (en) | A kind of probiotic composition and preparation method thereof | |
US10576113B2 (en) | Method of preparing stable, water soluble probiotic compositions based on millets and similar cereals | |
EP2547214B1 (en) | Dried fermented dairy product containing a high density of living bifidobacteria | |
CN106135977A (en) | There is Cerasus humilis Bunge ferment, enzyme beverage and the production method thereof of improving eyesight function of replenishing the calcium | |
AU2006253588A1 (en) | Fermented food containing bifidobacterium bacteria and method for producing the same | |
GB2043101A (en) | Foodstuffs from rice by the action of bifidobacteria | |
JP2003250528A (en) | Survival-improving agent of bacterium belonging to the genus bifidobacterium, proliferation-promoting agent, or method for producing fermentation product containing the bacterium | |
TW200804591A (en) | Lactic acid bacterium having immunoregulatory activity derived from moromi for wine fermentation | |
CN105878293A (en) | Novel acetobacter and gluconacetobacter strains and their metabolites for use in inhibiting xanthine oxidase | |
JP4762987B2 (en) | Antihypertensive agent obtained by lactic acid bacteria culture | |
EP2837292B1 (en) | Synbiotic food composition containing tagatose and probiotic lactic acid bacteria | |
EP4012017A1 (en) | Method for preparing pure plant-based microbial culture | |
JP4064480B2 (en) | IgG antibody production inhibitor | |
RU2273662C2 (en) | Consortium of microorganisms with probiotic effect | |
JP4647933B2 (en) | Composition having intestinal regulating action | |
CN109258899A (en) | A kind of nougat and preparation method thereof rich in active probiotic | |
Arepally et al. | Applications of Probiotics in Dairy Food Products | |
RU2231271C1 (en) | Method for obtaining of edible biologically active semi-finished product and edible biologically active semi-finished product obtained by method | |
JP6846036B2 (en) | Method for producing steryl glucoside by compound fermentation of lactic acid bacteria and yeast | |
RU2181018C1 (en) | Method to obtain biologically active food semifinished product and food biologically active product obtained upon its base | |
Fevria et al. | The Effect of Differences in Sugar Concentration on The Amount Of Sauerkaut Lactic Acid Bacteria from Cabbage (Brassisca oleracea L.) | |
RU2232589C2 (en) | Method for obtaining probiotic additive for fodder means |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
MKEX | Expiry |
Effective date: 20230613 |