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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.

Patent No.:

US 11712042 B1

PDFFull Text
Date of Patent:
Aug. 01, 2023

Filed:

Jan. 19, 2021

High esters producing strain ofand its application in production of ester flavorfermented cheese

Applicant:

Beijing Technology and Business University, Beijing, CN;

Inventors:

Bei Wang, Beijing, CN;

Zhijie Yang, Beijing, CN;

Jing Wang, Beijing, CN;

Jinhua Zhang, Beijing, CN;

Ye Liu, Beijing, CN;

Zhennai Yang, Beijing, CN;

Duoxia Xu, Beijing, CN;

Assignee:

BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY, Beijing, CN;

Attorneys:

Edwin S. Flores

Daniel J. Chalker

Chalker Flores, LLP

Primary Examiner:

Donald R Spamer

Assistant Examiner:

Jeffrey D Benson

Int. Cl.
CPC ...
A23C 19/032 (2006.01); A23C 19/08 (2006.01); C12R 1/645 (2006.01); C12N 1/14 (2006.01);
U.S. Cl.
CPC ...
A23C 19/0325 (2013.01); A23C 19/08 (2013.01); C12N 1/145 (2021.05); C12R 2001/645 (2021.05);
Abstract

The invention discloses a strain ofwith high esters producing activity and the application in the production of ester flavoredcheese. The strain was deposited in China General Microbiological Culture Collection Center (CGMCC) on Oct. 17, 2019, with the preservation number of CGMCC 18589. The strain can make the cheese flavor having less pungent, and richer, significantly improve the odor quality of cheese, thus more in line with the taste of Chinese people. Moreover, some secondary metabolites responsible for health benefits including hypolipidemia, antihypertensive, antioxidant, and antihyperglycemic effects and prevention of obesity and diabetes development have been recognized in-fermented cheese.

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Wang, Bei. (2023). High esters producing strain ofand its application in production of ester flavorfermented cheese (U.S. Patent No. 11712042). U.S. Patent and Trademark Office. https://idiyas.com/patent/badge/11712042

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