Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production, and food composition comprising said lactobacillus bulgaricus
CA 2129618 C · Owner: Hottinger, Herbert · Inventors: Mignot, Olivier; Mollet, Beat; Tsuda, Koichiro
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention concerns Lactobacillus bulgaricus wherein the lactate dehydrogenase activity is lower than 50%, preferably lower than 10% of the lactate, dehydrogenase activity of Lactobacillus bulgaricus wild type strain. The present invention concerns also the food composition comprising said Lactobacillus bulgaricus.
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
- Filed August 5, 1994 and granted October 12, 1999. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended August 5, 2014.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 5, 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.