WO2023222575 - PHAGE-RESISTANT LACTIC ACID BACTERIUM
National phase entry:
Publication Number
WO/2023/222575
Publication Date
23.11.2023
International Application No.
PCT/EP2023/062914
International Filing Date
15.05.2023
Title **
[English]
PHAGE-RESISTANT LACTIC ACID BACTERIUM
[French]
BACTÉRIE LACTIQUE RÉSISTANTE AUX PHAGES
Applicants **
CHR. HANSEN A/S
Boege Alle 10-12
2970 Hoersholm, DK
Inventors
JANZEN, Thomas
C/O Chr. Hansen A/S
Boege Alle 10-12
2970 Hoersholm, DK
CHRISTIANSEN, Ditte Ellegaard
C/O Chr. Hansen A/S
Boege Alle 10-12
2970 Hoersholm, DK
Priority Data
22173799.2
17.05.2022
EP
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
| * | |
| * | |
International Searching Authority |
EPO
* |
| Applicant's Legal Status |
Legal Entity
* |
| * | |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Translation |
|
Recalculate
* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing | 1143 | |
| EPO | Filing, Examination | 4937 | |
| Japan | Filing | 589 | |
| South Korea | Filing | 575 | |
| USA | Filing, Examination | 3310 |
Total: 10554 USD
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
The present invention relates to a phage-resistant lactic acid bacterium, compositions comprising the bacterium, and fermented food products obtained with the bacterium or compositions comprising the bacterium.[French]
La présente invention concerne une bactérie lactique résistante aux phages, des compositions comprenant la bactérie, et des produits alimentaires fermentés obtenus avec la bactérie ou des compositions comprenant la bactérie.