Methods and compositions for making fermented cereal products
CA 2331491 C · Owner: Nutribiotech, Llc · Inventors: Megeed, Mohamed Eid A.; Sands, David C.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example an improved sourdough bread product , was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine that was selected to stop , fermentation when the bread dough reached a desired acidity level.
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 May 10, 1999 and granted November 15, 2011. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 10, 2019.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 10, 2021.
- 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.