The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jun. 16, 2020

Filed:

Jan. 15, 2014
Applicant:

Purac Biochem B.v., Gorinchem, NL;

Inventors:

Brenda Marja Dierdorp-Andreae, Empel, NL;

Jasper Meijer, Breda, NL;

Scott Allan McElmury, Bennington, NE (US);

Johannes Cornelius Adrianus Blonk, Banglamung, TH;

Lansen Court Morehouse, Bennington, NE (US);

Assignee:

PURAC BIOCHEM B.V., Gorinchem, NL;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
C12P 7/56 (2006.01); A23C 9/123 (2006.01); A23L 3/3463 (2006.01); C12P 21/02 (2006.01); A23L 3/3571 (2006.01); A23L 3/3526 (2006.01); A23L 3/3535 (2006.01); C07K 14/315 (2006.01);
U.S. Cl.
CPC ...
A23L 3/34635 (2013.01); A23C 9/123 (2013.01); A23L 3/3526 (2013.01); A23L 3/3535 (2013.01); A23L 3/3571 (2013.01); C07K 14/315 (2013.01); C12P 7/56 (2013.01); C12P 21/02 (2013.01); A23V 2002/00 (2013.01); A23Y 2240/41 (2013.01);
Abstract

The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing lactic acid containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use as food preservative.


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