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Chr Hansen A s
Chr Hansen A s_20100128


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Chr Hansen A s patents

Recent patent applications related to Chr Hansen A s. Chr Hansen A s is listed as an Agent/Assignee. Note: Chr Hansen A s may have other listings under different names/spellings. We're not affiliated with Chr Hansen A s, we're just tracking patents.

ARCHIVE: New 2015 2014 2013 2012 2011 2010 2009 | Company Directory "C" | Chr Hansen A s-related inventors

Search recent Press Releases: Chr Hansen A s-related press releases
Count Application # Date Chr Hansen A s patents (updated weekly) - BOOKMARK this page
12015014017105/21/15 new patent  Two-phase fermentation of staphylococcus increases nitrate reductase activity
22015011819004/30/15Lactobacillus rhamnosus and bifidobacterium animalis subsp. lactis for use in prevention or treatment of upper respiratory tract infections
32015011947404/30/15Composition comprising norbixin as an orange/red pigment
52015008667503/26/15Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
62015007905703/19/15Bioprotection using lactobacillus rhamnosus strains
72015007905803/19/15Antibiotic sensitive bacillus strains having antimicrobial effect against e. coli and clostridium perfringens and having high sporulation capacity
82015007923203/19/15Ampicillin resistant texturizing lactic acid bacteria strains
92015006415203/05/15Bioprotection using lactobacillus paracasei strains
102015005025802/19/15Nematocidal composition comprising bacillus subtilis and bacillus licheniformis
112015003072201/29/15Method for producing an acidified milk product
122015003072301/29/15Method for producing an acidified milk drink
132015002408601/22/15Method for reducing the content of pathogenic organisms present in food materials
142015001730301/15/15Anthocyanin-based colorant
152014037014612/18/14Bile resistant bacillus composition
162014034898011/27/14Method for producing a fermented milk product
172014034933111/27/14Use of bacillus composition for increasing the amount of available sugars in animal feed
182014027198909/18/14Enhancement of cocoa quality and flavor by using pichia kluyveri yeast starter culture for cocoa fermentation
192014025536609/11/14Novel compositions
202014021376307/31/14Lactic acid bacteria strain and its use for the protection of food products
212014020606707/24/14Method for purifying bacterial cells
222014014112105/22/14Manufacture of cheese
232014009348704/03/14Synergistic antimicrobial effect
242014007267003/13/14Method for producing non-bovine chymosin and use hereof
252014002374901/23/14Flavor-enhancing lactobacillus rhamnosus
262014001413201/16/14Inactivation of bacteriophages in a liquid
272013034419912/26/13Texturizing lactic acid bacteria strains
282013030975411/21/13Porphyrin containing lactic acid bacterial cells and use therof
292013029522611/07/13Probiotics in fruit beverages
302013019582608/01/13Composition comprising bacillus
312013016440806/27/13Lactic acid bacteria for yoghurt
322013014276506/06/13Lactococcus lactis strain with high vitamin k2 production
332013014289606/06/13Lactococcus lactis strain with high vitamin k2 production
342013007190703/21/13Bile resistant bacillus composition secreting high levels of phytase
352013004530102/21/13Method for inoculating yeast into fruit juice
362012016427506/28/12Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide
372012011479005/10/12Method for reducing the content of pathogenic organisms present in food materials
382012004582002/23/12New antibiotic-sensitive lactic acid bacteria strains
392011012367305/26/11Initiation of fermentation
402011000849201/13/11Coagulation of milk
412011000849301/13/11Heat resistant probiotic compositions and healthy food comprising them
422011000887401/13/11Frozen lactic acid bacterial culture of individual pellet
432010028517511/11/10Method for producing a dairy product
442010026672410/21/10Method for producing an acidified milk drink
452010024770609/30/10Bile resistant bacillus composition secreting high levels of phytase
462010018984107/29/10Growth of bifidobacteria in fermented milk products
472010017838707/15/10Method for making cheese
482010016687507/01/10Colouring composition comprising starch derivatives as a hydrocolloid
492010015108106/17/10Method for producing an acidified milk drink
502010012932205/27/10Tetracycline-sensitive bifidobacteria strains
512010008696804/08/10Lactic acid bacteria strain and its use for the protection of food products
522010006210203/11/10Method to produce chickens
532010002158601/28/10Low post-acidifying lactic acid bacteria
542009029116611/26/09Method for producing ice cream
552009022656709/10/09Lactic acid bacteria providing improved texture of fermented dairy products
562009021502708/27/09Method and system for colorimetric determination of a chemical or physical property of a turbid medium
572009009863504/16/09Method for supply of starter cultures having a consistent quality
582010002158601/28/10Low post-acidifying lactic acid bacteria

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This listing is an abstract for educational and research purposes is only meant as a recent sample of applications filed, not a comprehensive history. is not affiliated or associated with Chr Hansen A s in any way and there may be associated servicemarks. This data is also published to the public by the USPTO and available for free on their website. Note that there may be alternative spellings for Chr Hansen A s with additional patents listed. Browse our Agent directory for other possible listings. Page by