Lactobacillus plantarum strain, use as probiotic and bioactive product derived from it (Machine-translation by Google Translate, not legally binding)

• Main Authors: MANES VINUESA, Jordi, MECA DE CARO, Giuseppe, LUZ MINGUEZ, Carlos, SANTOME ZUAZUA, Jezabel, RODRIGUEZ GARRIDO, Lorena, GOMEZ JIMENEZ, Lola
• Format: Patent
• Language: English; Spanish
• Published: 30.06.2022
• Subjects: ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; CONVEYING; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING THIN OR FILAMENTARY MATERIAL; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PACKAGES; PACKAGING ELEMENTS; PACKING; PERFORMING OPERATIONS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; STORING; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING; VINEGAR; WINE

Lactobacillus plantarum strain using as probiotic and bioactive product derived from it. L. plantarum strain, probiotic use of it by means of a gastor resistant capsule and bioactive product covered by a antimicrobial serum coating formulation obtained by fermentation of the milk serum by means of said strain. Method of obtaining them and food use of the bioactive product, preferably to inhibit the growth of fungi in cheese. (Machine-translation by Google Translate, not legally binding) Cepa de Lactobacillus plantarum uso como probiótico y producto bioactivo derivado de ella. Cepa de L. plantarum, uso probiótico de la misma mediante una cápsula gastrorresistente y producto bioactivo recubierto por una formulación de recubrimiento de suero antimicrobiano obtenida mediante la fermentación del suero de leche mediante dicha cepa. Método de obtención de los mismos y uso alimentario del producto bioactivo, preferiblemente para inhibir el crecimiento de hongos en el queso.