3398 ⎘
Milk preparations; Milk powder or milk powder preparations; Fermented milk preparations; Treatment using microorganisms or enzymes Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
Sub-classes:STRAIN OF LACTIC-ACID-STRESS-TOLERANT ZYGOSACCHAROMYCES BAILII CAPABLE OF ACHIEVING HIGH-YIELD PRODUCTION OF ETHANOL AND FLAVOR COMPOUNDS
#2Edible foodstuffs and bio reactor design
#3CONFECTIONERY
#4NON-ACIDIFIED FERMENTED DAIRY PRODUCT AND PREPARATION METHOD THEREOF
#5NOVEL STRAINS OF CARNOBACTERIUM MALTAROMATICUM AND USES THEREOF
#6Edible foodstuffs and bio reactor design
#7Edible foodstuffs and bio reactor design
#8Edible foodstuffs and bio reactor design
#9Edible foodstuffs and bio reactor design
#10Edible foodstuffs and bio reactor design
#11Method for preparing Tibetan Kefir grain and Gynostemma pentaphyllum fermentation milk with blood pressure lowering effect
#12Edible foodstuffs and bio reactor design
#13Edible foodstuffs and bio reactor design
#14Edible foodstuffs and bio reactor design
#15Edible foodstuffs and bio reactor design
#16MILK FERMENTATION PROCESS
#17Edible foodstuffs and bio reactor design
#18Edible foodstuffs and bio reactor design
#19Edible foodstuffs and bio reactor design
#20Edible foodstuffs and bio reactor design
#21COMPOSITIONS AND METHODS FOR DETOXIFYING BACTERIAL ENDOTOXINS
#22MICROORGANISM MIXTURES, MOLECULES DERIVED THEREFROM, AND METHODS OF USE THEREOF
#23FOOD PROTECTING COMPOSITION FOR MEAT, MEAT PRODUCTS AND DAIRY PRODUCTS
#24Compositions and methods for detoxifying bacterial endotoxins
#25Bioreactor system for the cultivation of filamentous fungal biomass
#26Composition for preventing or improving impaired renal function, pharmaceutical composition, food/beverage composition, and method of preventing or improving impaired renal function using the composition for preventing or improving impaired renal function
#27PREPARATION METHOD AND APPLICATION OF COMPOUND MILK-BEER LYOPHILIZED FERMENTATION MICROORGANISM AGENT
#28BIFIDOBACTERIUM LONGUM
#29BACILLUS SUBTILIS STRAIN WITH PROBIOTIC ACTIVITY
#30STARTER CULTURE CONTAINING MIXTURE OF LACTIC ACID BACTERIA STRAINS, AND FERMENTED PRODUCT PREPARED USING SUCH STARTER CULTURE AND USE OF THIS FERMENTED PRODUCT
#31Antimicrobial compositions and methods of using same
#32EDIBLE FOODSTUFFS AND BIO REACTOR DESIGN
#33and application thereof
#34Modified microorganisms expressing SagA as anti-infective agents, probiotics and food components
#35Edible foodstuffs and bio reactor design
#37METHODS OF USING FUNGI TO ACIDIFY MILK
#38Tien-cha extract essence and application therefor
#39FOODSTUFFS PREPARATION (II)
#41Use of Bifidobacterium Animalis for Treating or Preventing Body Weight Gain and Insulin Resistance
#42QUARK BASE MIX HAVING ENHANCED TASTE PROPERTIES III
#43Improved Viability of Probiotic Microorganisms Using Poly - gamm- Glutamic Acid
#44PRODUCT AND PROCESS FOR ITS MANUFACTURE
#45Group of reflection optic sensors in a weft feeder for weaving looms
#46Fermented food and method for producing same
#47Enzyme with silaffin
#48Fermentation process
#49Taste and flavor modulation by biotransformation in milk products
#50Edible fungi
#51ORAL POLYMERIC MEMBRANE FERULOYL ESTERASE PRODUCING BACTERIA FORMULATION
#52Process for producing 1,4-dihydroxy-2-naphthoic acid
#53Process for the Heterotrophic Production of Microbial Products with High Concentrations of Omega-3 Highly Unsaturated Fatty Acids
#54Process for producing 1, 4-dihydroxy-2-naphthoic acid
#55Formula digestible milk