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Cellobiose In Fermented Meat And Sausage Products - EP3247228

The patent EP3247228 was granted to Pfeifer & Langen on Dec 23, 2020. The application was originally filed on Jan 22, 2016 under application number EP16701349A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3247228

PFEIFER & LANGEN
Application Number
EP16701349A
Filing Date
Jan 22, 2016
Status
Granted And Under Opposition
Nov 20, 2020
Grant Date
Dec 23, 2020
External Links
Slate, Register, Google Patents

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PAJAROSep 3, 2021BIRD & BIRD -

Patent Citations (9) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication Number
INTERNATIONAL-SEARCH-REPORTEP2025233
INTERNATIONAL-SEARCH-REPORTJP2004321068
INTERNATIONAL-SEARCH-REPORTJP2011026411
INTERNATIONAL-SEARCH-REPORTUS2014005139
OPPOSITIONDE202014103048U
OPPOSITIONUS2004170723
OPPOSITIONUS2014005139
OPPOSITIONUS6287610
OPPOSITIONWO2016116622

Non-Patent Literature (NPL) Citations (14) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference Text
INTERNATIONAL-SEARCH-REPORT- YASUKO KATO ET AL, "Maillard reaction of disaccharides with protein: suppressive effect of nonreducing end pyranoside groups on browning and protein polymerization", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, US, (19890731), vol. 37, no. 4, doi:10.1021/jf00088a057, ISSN 0021-8561, pages 1077 - 1081, XP055269523 [Y] 46 * abstract * [A] 33-45
INTERNATIONAL-SEARCH-REPORT- J. C. ACTON ET AL, "UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE", JOURNAL OF FOOD SCIENCE, US, (19770131), vol. 42, no. 1, doi:10.1111/j.1365-2621.1977.tb01245.x, ISSN 0022-1147, pages 174 - 178, XP055276258 [A] 33-46 * the whole document *
OPPOSITION- ALEKSANDRZAK-PIEKARCZYK, "chapter 20 :Lactose and /3-Glucosides Metabolism and ItsRegulation in Lactococcus lactis: A Review", Lactic Acid Bacteria - R & D for Food Health and Livestock Purposes, (20130000), pages 467 - 487, XP055848663
OPPOSITION- AMADORO et al., "Features of lactobacillus sakei isolated from italian saisages focus on strains from ventricina del vastese", Italian Journal of Food Safety, (20150000), vol. 4, page 5449, XP055848681
OPPOSITION- B.Austin et al, "characteristics of the pathogene gram negative bacteria", Bacterial Fish Pathogens, (20070000), XP055848678
OPPOSITION- G. CAMPBELL-PLATT et al., "Historical aspects of meat fermentations", Fermented Meats, (19950000), XP055848671
OPPOSITION- ISSA et al., "chapter 22:Milk Bacteria and Gastrointestinal Tract: Microbial Composition of Milk", DIETARY INTERVENTIONS IN GASTROINTESTINAL DISEASES,, (20190000), pages 265 - 275, XP055848658
OPPOSITION- "Kulturen in Rohwurst und Rohpökelwaren", DLG-Expertenwissen, (20180300), XP055848670
OPPOSITION- PARENTE et al., "Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy", Journal of Applied Microbiology, (20010000), vol. 90, pages 943 - 952, XP055848688
OPPOSITION- "salami", Wikipedia, (20210821), XP055848692
OPPOSITION- TALON et al., "Fermented Meat Products and the Role of Starter Cultures", Encyclopaedia of Food Microbiology, (20140000), vol. 1, XP055848655
OPPOSITION- BASHOLLI-SAHILU et al., "Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece", Food and Nutrition Sciences, (20130000), vol. 4, pages 1301 - 1306, XP005807866
OPPOSITION- DROSINOS et al., "Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece", Food Microbiology, (20070000), vol. 24, pages 260 - 270, XP005807866
OPPOSITION- ACTON et al., "UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE", Journal of Food Science, (19770000), vol. 42, no. 1, pages 174 - 178, XP055276258

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