JP6180938B2 - プロピオン酸および/またはその塩を含有する果実醗酵物およびその使用 - Google Patents
プロピオン酸および/またはその塩を含有する果実醗酵物およびその使用 Download PDFInfo
- Publication number
- JP6180938B2 JP6180938B2 JP2013542531A JP2013542531A JP6180938B2 JP 6180938 B2 JP6180938 B2 JP 6180938B2 JP 2013542531 A JP2013542531 A JP 2013542531A JP 2013542531 A JP2013542531 A JP 2013542531A JP 6180938 B2 JP6180938 B2 JP 6180938B2
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- JP
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- Prior art keywords
- fruit
- fermentation
- propionic acid
- fermented product
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013399 edible fruits Nutrition 0.000 title claims description 106
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 title claims description 102
- 235000019260 propionic acid Nutrition 0.000 title claims description 51
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 title claims description 51
- 150000003839 salts Chemical class 0.000 title claims description 24
- 238000000855 fermentation Methods 0.000 claims description 115
- 230000004151 fermentation Effects 0.000 claims description 115
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 58
- 238000002360 preparation method Methods 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 30
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- 239000004310 lactic acid Substances 0.000 claims description 29
- 235000014655 lactic acid Nutrition 0.000 claims description 29
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 26
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 11
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 9
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- 244000005700 microbiome Species 0.000 claims description 7
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- 241000186429 Propionibacterium Species 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
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- 230000000996 additive effect Effects 0.000 claims description 4
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- 241000186426 Acidipropionibacterium acidipropionici Species 0.000 claims description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 claims description 3
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 3
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- 239000000908 ammonium hydroxide Substances 0.000 claims description 3
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- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 claims description 3
- 239000000347 magnesium hydroxide Substances 0.000 claims description 3
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- 239000001384 succinic acid Substances 0.000 claims description 3
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- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/61—Propionibacterium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/61—Propionibacterium
- A23V2400/617—Freudenreichii
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Description
i)食用の、種を伴った構造の果実を用意し、該果実から液体の果実調製物を得ること、ここで、該調製物は、1.5〜10重量%の糖レベルおよび4.5〜7のpHを有する、
ii)上記液体の果実調製物をプロピオン酸産生菌株によって醗酵させること、ここで、該発酵中に、水酸化ナトリウム、水酸化カリウム、水酸化マグネシウム、水酸化カルシウム、水酸化アンモニウム、炭酸カルシウムおよび炭酸アンモニウムから選択される塩基の添加により、4.5〜7のpHを維持する、そして
iii)該果実醗酵物を得ること、
を含む。ここで、上記方法において使用される果実は、ナッツおよび穀物を包含せず、上記液体の果実調製物の発酵において、乳酸産生菌の1以上の株が補足的に使用され、上記方法は、上記プロピオン酸産生菌株および上記1以上の乳酸産生菌株以外の微生物を実質的に有さず、かつ上記発酵は、20〜120時間行われる。
種々の果実醗酵物の製造
P. freudenreichiiを、6.5の出発pHで、15g/リットルのDifco公認酵母エキスおよび30ml/リットルの50%乳酸ナトリウム溶液を含む培地上で予備培養した。培養物が、それが完全に増殖されるまで、30℃でインキュベートされた。Lactobacillus paracaseiが、Oxoidから購入したMRS培地(deManら、1960, J Appl Bact 23 (130-135), “A Mediumfor the Cultivation of Lactobacilli”)上で5.8の出発pHで予備培養された。
トマトソースにおける酵母菌に対するトマト醗酵物の効果
トマト醗酵物の効力が、トマトソースにおいて試験された。表3に従う組成を有するトマトソースが調製された。
他のプロピオネート醗酵物と比較されたメロン醗酵物の味
この実験は、これらの醗酵物の適用における味の記載および他のプロピオネート醗酵物を用いた場合の味に関する比較を与える。比較は、ISO 8587:2006官能分析ランク付け試験に基づく。醗酵物の味は、モデル飲料において評価される。このモデル飲料のレシピを表5に示す。
PSP9液体(実施例1のケース10を参照):20.4%(w/w)のプロピオン酸含量を有する、スクロースおよび酵母エキスに基づく濃縮された液体プロピオン酸醗酵物、
PSP9粉末(実施例1のケース11を参照):41%(w/w)のプロピオン酸含量を有する、上述した醗酵物の粉末、
酵母エキスを有するメロン醗酵物:スイカジュース+10g/リットルの酵母エキスに基づくプロピオン酸醗酵物、濃縮物、
酵母エキスを有しないメロン醗酵物:スイカジュースに基づくプロピオン酸醗酵物、濃縮物、
PQ(実施例1のケース12を参照):合計25%まで乳酸と混合された、スクロースおよび酵母エキスに基づくプロピオン酸醗酵物。
サンプルが、参照との違いが最も小さいものから最も大きいものまでランク付けされた。表8は、ランク付けの結果を示す。
Propionibacteriumによるハニーメロンおよびリンゴジュースの醗酵
予備醗酵物の調製
Propionibacterium freudenreichiiss. shermaniiの−80℃グリセロールストックを有する1のバイアル(1ml)が、20g/リットルのグルコースおよび15g/リットルの酵母エキスを含有する培地を含む100mlのフラスコに接種され、そして30℃で2日間インキュベートされた。100mlの培地が、900mlの同じ培地(20g/リットルのグルコースおよび15g/リットルの酵母エキス)を含む1リットルのびんに移された。このびんが30℃で1日間インキュベートされた。
1リットルの醗酵菌が、希釈された市販のメロンジュース濃縮物によって調製された。濃縮物が、約45g/リットルの糖濃度に希釈され、1%の酵母エキスペースト(Biospringerからの50%ペースト)が添加され、次いで、培地を含む反応器がオートクレーブに入れられた。100mlのPropionibacterium予備醗酵物の100mlを添加することにより醗酵が開始された。同様の反応器が、希釈された市販のリンゴジュース濃縮物で満たされた。また、最終の糖濃度は45g/リットルであった。両方の反応器が30℃で保持され、150rpmで攪拌され、pHが、ADI1020コントローラーおよびpH較正のための塩基としての5MのNaOHを用いて6.5のpHで制御された。2つの反応器が定期的にサンプリングされ、糖濃度およびプロピオン酸濃度が測定された。これらの醗酵の結果を表8および9に示す。プロピオン酸の形成は比較的低かったが、グルコースはプロピオン酸に急激に転化された(<48時間)。これは、高いグルコース含量を有する果実が、これらの種類の醗酵において最適であることを示唆する。
Claims (17)
- プロピオン酸および/またはその塩を含有する果実醗酵物を製造する方法において、
i)食用の、種を伴った構造の果実を用意し、該果実から液体の果実調製物を得ること、ここで、該調製物は、1.5〜10重量%の糖レベルおよび4.5〜7のpHを有する、
ii)上記液体の果実調製物をプロピオン酸産生菌株によって醗酵させること、ここで、該発酵中に、水酸化ナトリウム、水酸化カリウム、水酸化マグネシウム、水酸化カルシウム、水酸化アンモニウム、炭酸カルシウムおよび炭酸アンモニウムから選択される塩基の添加により、4.5〜7のpHを維持する、そして
iii)該果実醗酵物を得ること、
を含む、上記方法、ここで、
上記方法において使用される果実は、ナッツおよび穀物を包含せず、
上記液体の果実調製物の発酵において、乳酸産生菌の1以上の株が補足的に使用され、
上記方法は、上記プロピオン酸産生菌株および上記1以上の乳酸産生菌株以外の微生物を実質的に有さず、かつ
上記発酵は、20〜120時間行われる。 - 液体の果実調製物が果実ジュース、果実エキスまたは果実ピューレである、請求項1記載の方法。
- 液体の果実調製物が、発酵中に、水をおよび/または、細菌醗酵を支持および/または改善するために必要な追加の成分を補足される、請求項1または2記載の方法。
- プロピオン酸産生菌株が、Propionibacterium属由来である、および/またはClostridium propionicum種、Selenomonas ruminantum種および/またはBacteroides ruminicola種由来である、および/またはVeillonella属由来である、請求項1〜3のいずれか1項記載の方法。
- プロピオン酸産生菌株が、Propionibacterium freudenreichii種、Propionibacterium shermanii種および/またはPropionibacterium acidi-propionici種由来である、請求項4記載の方法。
- 上記液体の果実調製物がプロピオン酸産生菌株によっておよび乳酸産生菌の1以上の株によって同時に発酵される、請求項1〜5のいずれか1項記載の方法。
- 乳酸産生菌が、Lactobacillus casei、Lactobacillus paracasei、Lactobacillus helveticus、Lactococcus lactis、Lactobacillus acidophilus、Bacillus coagulans、Bacillus smithii、Bacillus thermoamylovoransの1以上である、請求項1〜6のいずれか1項記載の方法。
- 液体の果実調製物を醗酵させることが5〜7のpHで行われる、請求項1〜7のいずれか1項記載の方法。
- 工程ii)の発酵生成物が更なる処理に付されて該果実醗酵物を得る、ここで、該更なる処理が、固体/液体分離工程、濃縮工程、低温殺菌または滅菌工程、および標準化工程の1以上を含む、請求項1〜8のいずれか1項記載の方法。
- 液体の果実調製物をプロピオン酸産生菌株を用いて請求項1〜9のいずれか1項記載の方法にしたがって醗酵させることにより得られる果実醗酵物において、該果実醗酵物が1〜60重量%の範囲の濃度のプロピオン酸および/またはその塩を含む、上記果実醗酵物。
- 0.1〜60重量%の範囲の濃度の酢酸および/またはその塩をさらに含み、プロピオン酸および/またはその塩と酢酸および/またはその塩との重量比が0.5〜10の範囲である、請求項10記載の果実醗酵物。
- 0.002〜1重量%の範囲の濃度のコハク酸および/またはその塩をさらに含み、プロピオン酸および/またはその塩とコハク酸および/またはその塩との重量比が200〜15の範囲である、請求項10または11記載の果実醗酵物。
- 醗酵過程のプロピオン酸産生菌細胞の一部または全部を含む、請求項10〜12のいずれか1項記載の果実醗酵物。
- 醗酵過程のプロピオン酸産生菌細胞の一部または全部および乳酸産生菌細胞の一部または全部を含む、請求項10〜12のいずれか1項記載の果実醗酵物。
- 請求項10〜14のいずれか1項記載の果実醗酵物および、食品および/または飲料のための追加の添加剤成分を含む組成物。
- 請求項10〜14のいずれか1項記載の果実醗酵物または請求項15記載の組成物を、食品および/または飲料において使用する、あるいはそのまま食品または飲料として使用する方法。
- 果実に基づく食品および/または飲料に、請求項10〜14のいずれか1項記載の果実醗酵物、請求項15記載の組成物または請求項1〜9のいずれか1項記載の方法によって製造された果実醗酵物を補足することにより、上記食品および/または飲料の官能特性および/または貯蔵安定性を改善する方法。
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US6132786A (en) * | 1999-03-17 | 2000-10-17 | Nabisco Technology Company | Long-term mold inhibition in intermediate moisture food products stored at room temperature |
ES2215600T3 (es) * | 2000-06-26 | 2004-10-16 | Sitia-Yomo S.P.A. | Productos alimentarios que contienen una matriz vegetal fermentada y procedimiento relevante de preparacion. |
NO314117B1 (no) | 2000-07-25 | 2003-02-03 | Tine Norske Meierier Ba | Fremgangsmåte for fremstilling av et konserveringsmiddel basert på propionsyre, samt anvendelse av konserveringsmiddelet for animalske ogvegetabilske produkter |
DK1423023T3 (da) | 2001-07-13 | 2007-04-10 | Danisco | Sammensætning med bakteriostatisk og baktericid aktivitet mod bakterielle sporer og vegetative celler samt fremgangsmåde til behandling af födevarer dermed |
NZ537242A (en) | 2002-06-21 | 2008-10-31 | Newcastle Innovation Ltd | Probiotic propionibacterium jensenii 702 |
US6953574B2 (en) * | 2002-06-21 | 2005-10-11 | Technology Commercialization, Inc. | Method for producing a fermented hydrolyzed medium containing microorganisms |
WO2009054836A1 (en) * | 2007-10-22 | 2009-04-30 | The Coca-Cola Company | Neutralized juice-based beverages and method of making same |
EP2316278B1 (en) * | 2008-08-29 | 2013-04-10 | Pharvis R&D Korea Co., Ltd. | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same |
CH700192B1 (de) | 2009-01-12 | 2010-07-15 | Bioforce Ag Roggwil Tg | Verfahren zur Herstellung einer Fermentationsbrühe. |
EP2227965B1 (en) | 2009-02-25 | 2012-05-30 | PURAC Biochem BV | Method for improving the sensory properties and resistance of food and drink products to micro-organisms |
CN101748163B (zh) * | 2009-12-25 | 2012-12-12 | 沈阳科纳提克生物科技有限公司 | 一种微生物发酵法生产丙酸及其盐的方法 |
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2011
- 2011-12-07 JP JP2013542531A patent/JP6180938B2/ja active Active
- 2011-12-07 CN CN2011800644198A patent/CN103298349A/zh active Pending
- 2011-12-07 ES ES11802325T patent/ES2801978T5/es active Active
- 2011-12-07 BR BR112013013774A patent/BR112013013774A2/pt not_active Application Discontinuation
- 2011-12-07 EP EP11802325.8A patent/EP2648530B2/en active Active
- 2011-12-07 DK DK11802325.8T patent/DK2648530T4/da active
- 2011-12-07 WO PCT/EP2011/072126 patent/WO2012076621A1/en active Application Filing
- 2011-12-07 PL PL11802325.8T patent/PL2648530T5/pl unknown
- 2011-12-07 CN CN201810873954.1A patent/CN108936160A/zh active Pending
- 2011-12-07 US US13/991,499 patent/US9961914B2/en active Active
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PL2648530T5 (pl) | 2023-08-07 |
PL2648530T3 (pl) | 2020-10-05 |
EP2648530B2 (en) | 2023-04-19 |
US20180220666A1 (en) | 2018-08-09 |
CN103298349A (zh) | 2013-09-11 |
US11337433B2 (en) | 2022-05-24 |
WO2012076621A1 (en) | 2012-06-14 |
ES2801978T5 (es) | 2023-09-27 |
US20130280380A1 (en) | 2013-10-24 |
JP2013544528A (ja) | 2013-12-19 |
EP2648530A1 (en) | 2013-10-16 |
ES2801978T3 (es) | 2021-01-15 |
BR112013013774A2 (pt) | 2016-08-02 |
US12022842B2 (en) | 2024-07-02 |
DK2648530T3 (da) | 2020-07-13 |
US9961914B2 (en) | 2018-05-08 |
DK2648530T4 (da) | 2023-07-24 |
US20220240528A1 (en) | 2022-08-04 |
EP2648530B1 (en) | 2020-05-27 |
CN108936160A (zh) | 2018-12-07 |
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