Active bacteriophage-free lysin for cheese making
CA 1340819 C · Owner: Agricultural & Food Research Council · Inventors: Gasson, Michael John
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
the lysin from a Lactococcus (preferably prolate-headed) bacteriophage is used to lyse bacterial starter cultures during cheese-making. Such bacteriophages include ~vML3. In addition, the ~vML3 lysin has been characterised and a coding sequence for it has been cloned.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted November 9, 1999. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended November 9, 2016.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.