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Patent Owner(s)

Patent Owner	Address
MOMENTIVE PERFORMANCE MATERIALS GMBH	51368 LEVERKUSEN

International Classification(s)

• C08J:WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTE....
• G01N:INVESTIGATING OR ANALYSING MATERIALS BY DETERMININ....
• H01B:CABLES; CONDUCTORS; INSULATORS; SELECTION OF MATER....
• H02G:INSTALLATION OF ELECTRIC CABLES OR LINES, OR OF CO....
• C08L:COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
• C08K:USE OF INORGANIC OR NON-MACROMOLECULAR ORGANIC SUB....

Inventor(s)

Inventor Name	Address	# of filed Patents	Total Citations
Bemert, Lada	Mühldorf, DE	6	19
# of filed Patents : 6 Total Citations : 19
Grau, Beatrice	Cologne, DE	2	5
# of filed Patents : 2 Total Citations : 5
Safarowsky, Oliver	Cologne, DE	5	2
# of filed Patents : 5 Total Citations : 2
Zumaque, Harry	Cologne, DE	6	44
# of filed Patents : 6 Total Citations : 44

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DATE PUBLISHED	PUBLICATION/PATENT NO.	PUBLICATION TYPE
August 25, 2020	US,10755833,B2   US10755833B2	GRANTED PATENT AS SECOND PUBLICATION
December 28, 2017	US,20170372815,A1   US20170372815A1	FIRST PUBLISHED PATENT APPLICATION

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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