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• 15 United States
• 10 France
• 8 Japan
• 7 China
• 5 Korea
• 2 Other

Patent Owner(s)

Patent Owner	Address
KONICA MINOLTA HOLDINGS INC	1-6-1 MARUNOUCHI CHIYODA-KU TOKYO 100-0005

International Classification(s)

• B41J:TYPEWRITERS; SELECTIVE PRINTING MECHANISMS, i.e. M....

Inventor(s)

Inventor Name	Address	# of filed Patents	Total Citations
KAWANAMI, Tomoe	Kanagawa, JP	3	19
# of filed Patents : 3 Total Citations : 19
OHYA, Hidenobu	Tokyo, JP	39	289
# of filed Patents : 39 Total Citations : 289
USHIKU, Masayuki	Kanagawa, JP	24	119
# of filed Patents : 24 Total Citations : 119

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Patent Citation Ranking

• 4 Citation Count
• B41J Class

• 4.73 % this patent is cited more than
• 13 Age

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Maintenance Fees

Fee	Large entity fee	small entity fee	micro entity fee	due date

Fee	Large entity fee	small entity fee	micro entity fee
Surcharge after expiration - Late payment is unavoidable	$700.00	$350.00	$175.00
Surcharge after expiration - Late payment is unintentional	$1,640.00	$820.00	$410.00

Full Text

US Patent Application No: 2013/0189,396

METHOD FOR PRODUCING A FERMENTED FOOD CONTAINING BIFIDOBACTERIA

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Abstract

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A milk raw material is fermented by using Lactococcus lactis not having cell wall-enveloped proteinase and a Bifidobacterium bacterium. The Lactococcus lactis is, for example, a Lactococcus lactis having a property that, when this bacterium and the Bifidobacterium bacterium are inoculated into a medium containing 1% (W/W) of glucose and 10% (W/W) of reduced skim milk powder in amounts of 5.0×10⁶ to 2.0×10⁸ CFU and 1.0×10⁷ to 3.0×10⁹ CFU per 1 ml of the medium, respectively, and cultured, and the medium is rapidly cooled to 10° C. from culture temperature when pH of the medium becomes 4.6 to 5.5, and stored at 10° C. for 2 weeks, survival rate of the Bafidobacterium bacterium is maintained to be 30% or more.

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Description

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