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Sucrose Negative Streptococcus Thermophilus For Use In Preparation Of Fermented Products - EP3845069

The patent EP3845069 was granted to Compagnie Gervais Danone on Aug 24, 2022. The application was originally filed on Dec 30, 2019 under application number EP19306785A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3845069

COMPAGNIE GERVAIS DANONE
Application Number
EP19306785A
Filing Date
Dec 30, 2019
Status
Granted And Under Opposition
Jul 22, 2022
Publication Date
Aug 24, 2022
External Links
Slate, Register, Google Patents

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Patent Citations (13) New

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

Citation PhasePublication Number
DESCRIPTIONWO2011026863
DESCRIPTIONWO2013160413
DESCRIPTIONWO2017103051
OPPOSITIONEP2529035
OPPOSITIONWO2017103051
OPPOSITIONWO2018177835
OPPOSITIONWO2019043115
OPPOSITIONWO2019122365
SEARCHCA2304985
SEARCHJP5144186B
SEARCHWO2017103051
SEARCHWO2018177835
SEARCHWO2019122365

Non-Patent Literature (NPL) Citations (19) 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
DESCRIPTION- STACKEBRANDTGOEBEL, Int. J. Syst. Bacteriol., (19940000), vol. 44, pages 846 - 849
OPPOSITION- Anonymous, "19258: Streptococcus thermophilus Orla-Jensen Type", Annotated product sheet of ATCC 19258, ATCC, (20220917), pages 1 - 5, Annotated product sheet of ATCC 19258, URL: https://www.atcc.org/products/19258, (20240312), XP093140492
OPPOSITION- ROBITAILLE et al., "Fat-free yogurt made using a galactose- positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus", Journal of Dairy Science, (20090201), vol. 92, no. 2, pages 477 - 482, XP026955226
OPPOSITION- Høier E. et al., "Chapter 5. The Production, Application and Action of Lactic Cheese Starter Cultures", Høier E. et al., Law B. A. et al., Technology of Cheesemaking, Second Edition, Blackwell Publishing , (20100511), pages 166 - 192, doi:10.1002/9781444323740.ch5, ISBN 9781405182980, XP002772440
OPPOSITION- CUI et al., "New advances in exopolysaccharides production of Streptococcus Thermophilus", Arch. Microbiol., (20170000), vol. 199, doi:10.1007/s00203-017-1366-1, pages 799 - 809, XP036273670
OPPOSITION- Hu Tong et al, "Technological properties assessment and two component systems distribution ofStreptococcus thermophilusstrains isolated from fermented milk", Archives of Microbiology, Springer Berlin Heidelberg, Berlin/Heidelberg, Berlin/Heidelberg, (20171213), vol. 200, no. 4, doi:10.1007/s00203-017-1468-9, ISSN 0302-8933, pages 567 - 580, XP036483184
OPPOSITION- Anbukkarasi Kaliyaperumal et al, "Preparation of low galactose yogurt using cultures of Gal+Streptococcus thermophilusin combination withLactobacillus delbrueckiissp.bulgaricus", Journal of Food Science and Technology, Springer (India) Private Ltd., India, India , (20140202), vol. 51, no. 9, doi:10.1007/s13197-014-1262-5, ISSN 0022-1155, pages 2183 - 2189, XP035384465
OPPOSITION- E. Johansen, G. Øregaard, K.I. Sørensen, P.M.F. Derkx, "Modern approaches for isolation, selection, and improvement of bacterial strains for fermentation applications", Advances in Fermented Foods and Beverages, Elsevier , (20141015), pages 227 - 248, doi:10.1016/B978-1-78242-015-6.00010-4, ISBN 978-1-78242-015-6, XP009552666
OPPOSITION- Erkus Oylum et al, "High genetic and phenotypic variability ofStreptococcus thermophilusstrains isolated from artisanal Yuruk yoghurts", LWT- Food Science and Technology, Academic Press, United Kingdom, United Kingdom , (19000101), vol. 58, no. 2, doi:10.1016/j.lwt.2013.03.007, ISSN 0023-6438, pages 348 - 354, XP029028322
OPPOSITION- Castillo Martinez Fabio Andres; Balciunas Eduardo Marcos; Salgado José Manuel; Domínguez González José Manuel; Converti Attilio; Oliveira Ricardo Pinheiro de Souza, "Lactic acid properties, applications and production: A review", Trends in Food Science & Technology, ELSEVIER SCIENCE PUBLISHERS, GB, GB , (20121219), vol. 30, no. 1, doi:10.1016/j.tifs.2012.11.007, ISSN 0924-2244, pages 70 - 83, XP029002335
OPPOSITION- ZHANG ZHENG, ET AL, "A greedy algorithm for aligning DNA sequences", JOURNAL OF COMPUTATIONAL BIOLOGY., MARY ANN LIEBERT INC., US, US , (20000201), vol. 7, no. 1-2, doi:10.1089/10665270050081478, ISSN 1066-5277, pages 203 - 214, XP002469366
OPPOSITION- Jones Peter, Watson Andy, Davies Martin, Stubbings Steve, "Integration of image analysis and robotics into a fully automated colony picking and plate handling system", Nucleic Acids Research, Oxford University Press, GB, GB , (19920101), vol. 20, no. 17, doi:10.1093/nar/20.17.4599, ISSN 0305-1048, pages 4599 - 4606, XP093140456
OPPOSITION- Elli Marina, Callegari Maria Luisa, Ferrari Susanna, Bessi Elena, Cattivelli Daniela, Soldi Sara, Morelli Lorenzo, Goupil Feuillerat Nathalie, Antoine Jean-Michel, "Survival of Yogurt Bacteria in the Human Gut", APPLIED AND ENVIRONMENTAL MICROBIOLOGY, American Society for Microbiology, US, US , (20060701), vol. 72, no. 7, doi:10.1128/AEM.02950-05, ISSN 0099-2240, pages 5113 - 5117, XP055946974
OPPOSITION- Anonymous, "Screening Robotics and Automation", JOURNAL OF BIOMOLECULAR SCREENING, SAGE; LIEBERT, US, US , (20071201), vol. 12, no. 8, doi:10.1177/10870571070120081301, ISSN 1087-0571, pages 1120 - 1125, XP093140498
OPPOSITION- Xiong Zhi-Qiang et al, "Genomic and phenotypic analyses of exopolysaccharide biosynthesis inStreptococcus thermophilusS-3", Journal of Dairy Science, American Dairy Science Association, US, US , (19000101), vol. 102, no. 6, doi:10.3168/jds.2018-15572, ISSN 0022-0302, pages 4925 - 4934, XP085686876
OPPOSITION- Martinović Anđela, Cocuzzi Riccardo, Arioli Stefania, Mora Diego, "Streptococcus thermophilus: To Survive, or Not to Survive the Gastrointestinal Tract, That Is the Question!", Nutrients, M D P I AG, CH, CH , (20200801), vol. 12, no. 8, doi:10.3390/nu12082175, ISSN 2072-6643, pages 2175 - 12, XP093140408
OPPOSITION- Radke-Mitchell Lyn, Sandine W.E., "Associative Growth and Differential Enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus: A Review", Journal of Food Protection, International Association for Food Protection, US, US , (19840301), vol. 47, no. 3, doi:10.4315/0362-028X-47.3.245, ISSN 0362-028X, pages 245 - 248, XP093140460
SEARCH- ROBITAILLE G ET AL, "Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 92, no. 2, ISSN 0022-0302, (20090201), pages 477 - 482, (20090201), XP026955226 [A] 1-15 * abstract *
SEARCH- ANBUKKARASI KALIYAPERUMAL ET AL, "Preparation of low galactose yogurt using cultures of Gal+Streptococcus thermophilusin combination withLactobacillus delbrueckiissp.bulgaricus", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SPRINGER (INDIA) PRIVATE LTD, INDIA, vol. 51, no. 9, doi:10.1007/S13197-014-1262-5, ISSN 0022-1155, (20140202), pages 2183 - 2189, (20140202), XP035384465 [A] 1-15 * abstract *

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