PROCESS USING PULSED ELECTROMAGNETIC FIELD TREATMENT TO PRODUCE A COMPOSITION COMPRISING DRIED MICROORGANISMS
A process for preparing a composition comprising dried microorganisms, comprising culturing one or more species of a microorganism; admixing the cultured microorganism with one or more carriers; treating the microorganism with pulsed electromagnetic fields; incubating the culture: carrier mixture fo...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | PEDERSEN, HANS CHRISTIAN WEIERGANG, INGE |
| description | A process for preparing a composition comprising dried microorganisms, comprising culturing one or more species of a microorganism; admixing the cultured microorganism with one or more carriers; treating the microorganism with pulsed electromagnetic fields; incubating the culture: carrier mixture for at least about 6 hours; and drying the microorganism so as to reduce the moisture level to between about 1 wt % to about 6 wt %. The combination of admixing the cultured microorganism with one or more carriers and treating the microorganisms in the composition have significantly enhanced initial survival rate and/or shelf-life.
Procédé servant à préparer une composition comprenant des micro-organismes déshydratés, ce qui consiste à cultiver une ou plusieurs espèces d'un micro-organisme, à mélanger le micro-organisme cultivé à un ou plusieurs supports, à traiter le micro-organisme par des champs électromagnétiques pulsés, à incuber la culture mélangée au support pendant 6 heures au moins et déshydrater le micro-organisme, de manière à abaisser le niveau d'humidité entre 1 % en poids et 6 % en poids. La combinaison du mélange du micro-organisme cultivé à un ou plusieurs supports et le traitement de ce micro-organisme par des champs électromagnétiques pulsés permet d'obtenir des micro-organismes déshydratés possédant un taux de survie initiale et/ou une durée de conservation considérablement augmentés. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CA2561149C</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CA2561149C</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CA2561149C3</originalsourceid><addsrcrecordid>eNqFjLsKwkAQRdNYiPoNzg9YxBdYLrOTOJDdCbuzdQiyVj4C8f8xBHurc4tzz7J4tkGQYoQU2dfQpiaSBWoINYgztSdlhIqpsaCBjDryCiow_WxCAgMorpXIyuLnHXhO2cBTyTEGkVAbz9HFdbG4948xb35cFduKFK-7PLy7PA79Lb_yp0OzP53L8njBw3_jC6SkNqw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PROCESS USING PULSED ELECTROMAGNETIC FIELD TREATMENT TO PRODUCE A COMPOSITION COMPRISING DRIED MICROORGANISMS</title><source>esp@cenet</source><creator>PEDERSEN, HANS CHRISTIAN ; WEIERGANG, INGE</creator><creatorcontrib>PEDERSEN, HANS CHRISTIAN ; WEIERGANG, INGE</creatorcontrib><description>A process for preparing a composition comprising dried microorganisms, comprising culturing one or more species of a microorganism; admixing the cultured microorganism with one or more carriers; treating the microorganism with pulsed electromagnetic fields; incubating the culture: carrier mixture for at least about 6 hours; and drying the microorganism so as to reduce the moisture level to between about 1 wt % to about 6 wt %. The combination of admixing the cultured microorganism with one or more carriers and treating the microorganisms in the composition have significantly enhanced initial survival rate and/or shelf-life.
Procédé servant à préparer une composition comprenant des micro-organismes déshydratés, ce qui consiste à cultiver une ou plusieurs espèces d'un micro-organisme, à mélanger le micro-organisme cultivé à un ou plusieurs supports, à traiter le micro-organisme par des champs électromagnétiques pulsés, à incuber la culture mélangée au support pendant 6 heures au moins et déshydrater le micro-organisme, de manière à abaisser le niveau d'humidité entre 1 % en poids et 6 % en poids. La combinaison du mélange du micro-organisme cultivé à un ou plusieurs supports et le traitement de ce micro-organisme par des champs électromagnétiques pulsés permet d'obtenir des micro-organismes déshydratés possédant un taux de survie initiale et/ou une durée de conservation considérablement augmentés.</description><language>eng ; fre</language><subject>BEER ; BIOCHEMISTRY ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ELECTROTHERAPY ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; MAGNETOTHERAPY ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; RADIATION THERAPY ; SPIRITS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE ; ULTRASOUND THERAPY ; VINEGAR ; WINE</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130423&DB=EPODOC&CC=CA&NR=2561149C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130423&DB=EPODOC&CC=CA&NR=2561149C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PEDERSEN, HANS CHRISTIAN</creatorcontrib><creatorcontrib>WEIERGANG, INGE</creatorcontrib><title>PROCESS USING PULSED ELECTROMAGNETIC FIELD TREATMENT TO PRODUCE A COMPOSITION COMPRISING DRIED MICROORGANISMS</title><description>A process for preparing a composition comprising dried microorganisms, comprising culturing one or more species of a microorganism; admixing the cultured microorganism with one or more carriers; treating the microorganism with pulsed electromagnetic fields; incubating the culture: carrier mixture for at least about 6 hours; and drying the microorganism so as to reduce the moisture level to between about 1 wt % to about 6 wt %. The combination of admixing the cultured microorganism with one or more carriers and treating the microorganisms in the composition have significantly enhanced initial survival rate and/or shelf-life.
Procédé servant à préparer une composition comprenant des micro-organismes déshydratés, ce qui consiste à cultiver une ou plusieurs espèces d'un micro-organisme, à mélanger le micro-organisme cultivé à un ou plusieurs supports, à traiter le micro-organisme par des champs électromagnétiques pulsés, à incuber la culture mélangée au support pendant 6 heures au moins et déshydrater le micro-organisme, de manière à abaisser le niveau d'humidité entre 1 % en poids et 6 % en poids. La combinaison du mélange du micro-organisme cultivé à un ou plusieurs supports et le traitement de ce micro-organisme par des champs électromagnétiques pulsés permet d'obtenir des micro-organismes déshydratés possédant un taux de survie initiale et/ou une durée de conservation considérablement augmentés.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ELECTROTHERAPY</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>HYGIENE</subject><subject>MAGNETOTHERAPY</subject><subject>MEDICAL OR VETERINARY SCIENCE</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>RADIATION THERAPY</subject><subject>SPIRITS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE</subject><subject>ULTRASOUND THERAPY</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFjLsKwkAQRdNYiPoNzg9YxBdYLrOTOJDdCbuzdQiyVj4C8f8xBHurc4tzz7J4tkGQYoQU2dfQpiaSBWoINYgztSdlhIqpsaCBjDryCiow_WxCAgMorpXIyuLnHXhO2cBTyTEGkVAbz9HFdbG4948xb35cFduKFK-7PLy7PA79Lb_yp0OzP53L8njBw3_jC6SkNqw</recordid><startdate>20130423</startdate><enddate>20130423</enddate><creator>PEDERSEN, HANS CHRISTIAN</creator><creator>WEIERGANG, INGE</creator><scope>EVB</scope></search><sort><creationdate>20130423</creationdate><title>PROCESS USING PULSED ELECTROMAGNETIC FIELD TREATMENT TO PRODUCE A COMPOSITION COMPRISING DRIED MICROORGANISMS</title><author>PEDERSEN, HANS CHRISTIAN ; WEIERGANG, INGE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA2561149C3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2013</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ELECTROTHERAPY</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MAGNETOTHERAPY</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>RADIATION THERAPY</topic><topic>SPIRITS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE</topic><topic>ULTRASOUND THERAPY</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>PEDERSEN, HANS CHRISTIAN</creatorcontrib><creatorcontrib>WEIERGANG, INGE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PEDERSEN, HANS CHRISTIAN</au><au>WEIERGANG, INGE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS USING PULSED ELECTROMAGNETIC FIELD TREATMENT TO PRODUCE A COMPOSITION COMPRISING DRIED MICROORGANISMS</title><date>2013-04-23</date><risdate>2013</risdate><abstract>A process for preparing a composition comprising dried microorganisms, comprising culturing one or more species of a microorganism; admixing the cultured microorganism with one or more carriers; treating the microorganism with pulsed electromagnetic fields; incubating the culture: carrier mixture for at least about 6 hours; and drying the microorganism so as to reduce the moisture level to between about 1 wt % to about 6 wt %. The combination of admixing the cultured microorganism with one or more carriers and treating the microorganisms in the composition have significantly enhanced initial survival rate and/or shelf-life.
Procédé servant à préparer une composition comprenant des micro-organismes déshydratés, ce qui consiste à cultiver une ou plusieurs espèces d'un micro-organisme, à mélanger le micro-organisme cultivé à un ou plusieurs supports, à traiter le micro-organisme par des champs électromagnétiques pulsés, à incuber la culture mélangée au support pendant 6 heures au moins et déshydrater le micro-organisme, de manière à abaisser le niveau d'humidité entre 1 % en poids et 6 % en poids. La combinaison du mélange du micro-organisme cultivé à un ou plusieurs supports et le traitement de ce micro-organisme par des champs électromagnétiques pulsés permet d'obtenir des micro-organismes déshydratés possédant un taux de survie initiale et/ou une durée de conservation considérablement augmentés.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre |
| recordid | cdi_epo_espacenet_CA2561149C |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ELECTROTHERAPY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MAGNETOTHERAPY MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS RADIATION THERAPY SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE ULTRASOUND THERAPY VINEGAR WINE |
| title | PROCESS USING PULSED ELECTROMAGNETIC FIELD TREATMENT TO PRODUCE A COMPOSITION COMPRISING DRIED MICROORGANISMS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-16T00%3A34%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=PEDERSEN,%20HANS%20CHRISTIAN&rft.date=2013-04-23&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECA2561149C%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |