[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

EA201991967A1 - Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом - Google Patents

Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом

Info

Publication number
EA201991967A1
EA201991967A1 EA201991967A EA201991967A EA201991967A1 EA 201991967 A1 EA201991967 A1 EA 201991967A1 EA 201991967 A EA201991967 A EA 201991967A EA 201991967 A EA201991967 A EA 201991967A EA 201991967 A1 EA201991967 A1 EA 201991967A1
Authority
EA
Eurasian Patent Office
Prior art keywords
strain
composition
taste
lactic acid
acid bacteria
Prior art date
Application number
EA201991967A
Other languages
English (en)
Inventor
Соня Блок
Гелле Леттир Бухгорн
Original Assignee
Кхр. Хансен А/С
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=58448458&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EA201991967(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Кхр. Хансен А/С filed Critical Кхр. Хансен А/С
Publication of EA201991967A1 publication Critical patent/EA201991967A1/ru

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/74—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
    • C12N15/746—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for lactic acid bacteria (Streptococcus; Lactococcus; Lactobacillus; Pediococcus; Enterococcus; Leuconostoc; Propionibacterium; Bifidobacterium; Sporolactobacillus)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C12N9/12—Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
    • C12N9/1205—Phosphotransferases with an alcohol group as acceptor (2.7.1), e.g. protein kinases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y207/00—Transferases transferring phosphorus-containing groups (2.7)
    • C12Y207/01—Phosphotransferases with an alcohol group as acceptor (2.7.1)
    • C12Y207/01002—Glucokinase (2.7.1.2)
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2400/11—Lactobacillus
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Plant Pathology (AREA)
  • Biophysics (AREA)
  • Physics & Mathematics (AREA)
  • Medicinal Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Настоящее изобретение относится к композиции для получения ферментированного молочного продукта, содержащей (1) по меньшей мере один штамм Streptococcus thermophilus (St), где данный штамм St является галактозоферментирующим, где данный штамм несет мутацию в последовательности ДНК гена glcK, кодирующего белок глюкокиназу, где данная мутация инактивирует белок глюкокиназу или имеет отрицательное влияние на экспрессию этого гена, и (2) по меньшей мере один штамм Lactobacillus delbrueckii подв. bulgaricus (Lb), где данный штамм Lb является лактозодефицитным и способен метаболизировать нелактозный углевод.
EA201991967A 2017-03-28 2018-03-21 Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом EA201991967A1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP17163311 2017-03-28
PCT/EP2018/057153 WO2018177835A1 (en) 2017-03-28 2018-03-21 Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor

Publications (1)

Publication Number Publication Date
EA201991967A1 true EA201991967A1 (ru) 2020-03-02

Family

ID=58448458

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201991967A EA201991967A1 (ru) 2017-03-28 2018-03-21 Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом

Country Status (9)

Country Link
US (1) US20210274800A1 (ru)
EP (1) EP3599877B1 (ru)
JP (2) JP7383482B2 (ru)
CN (1) CN110461163A (ru)
DK (1) DK3599877T3 (ru)
EA (1) EA201991967A1 (ru)
ES (1) ES2927829T3 (ru)
MX (1) MX2019010711A (ru)
WO (1) WO2018177835A1 (ru)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108777970A (zh) * 2015-12-18 2018-11-09 科·汉森有限公司 用于制备具有增强的天然甜度和高质地的发酵食品的乳酸菌
WO2017167660A1 (en) 2016-03-31 2017-10-05 Chr. Hansen A/S Use of glucose deficient streptococcus thermophiles strains in a process for producing fermented milk products
WO2020239761A1 (en) * 2019-05-28 2020-12-03 Chr. Hansen A/S Process for producing a fermented milk product with an enhanced level of probiotics
CA3143751A1 (en) * 2019-06-20 2020-12-24 Chr. Hansen A/S Use of st gal(+) bacteria for producing a fermented milk product with a relatively high stable ph
EP3845069B1 (en) * 2019-12-30 2022-08-24 Compagnie Gervais Danone Sucrose negative streptococcus thermophilus for use in preparation of fermented products
JP2023528345A (ja) * 2020-05-29 2023-07-04 セーホーエル．ハンセン アクティーゼルスカブ 発酵食品製品を調製するための乳酸菌組成物
EP4297574A2 (en) * 2021-02-26 2024-01-03 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented products
WO2023082047A1 (en) * 2021-11-09 2023-05-19 Dupont Nutrition Biosciences Aps Compositions and methods for producing fermented dairy prod-ucts for storage at ambient temperature

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5071763A (en) 1990-04-23 1991-12-10 The United States Of America As Represented By The Secretary Of Agriculture Lactose hydrolysis by mutant streptococcus thermophilus
DK0518096T3 (da) 1991-06-14 1996-01-29 Nestle Sa Yoghurt indeholdende levende mikroorganismer
FR2778921B1 (fr) * 1998-05-22 2001-05-11 Gervais Danone Sa Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase
EP1493806A1 (en) 2003-07-02 2005-01-05 Chr. Hansen A/S Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents
FR2886313B1 (fr) 2005-05-31 2007-08-17 Gervais Danone Sa Souches mutantes de bacteries lactiques possedant une lactose permease non phosphorylable.
BRPI1015366A2 (pt) 2009-06-30 2015-09-01 Chr Hansen As Método para produzir um produto de leite fermentado.
DK2473058T3 (en) 2009-09-01 2017-09-18 Chr Hansen As Lactic acid bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide
PL2529035T3 (pl) 2010-01-28 2018-08-31 Chr. Hansen A/S Bakteria mlekowa do teksturyzacji produktów żywnościowych wyselekcjonowana na podstawie oporności na faga
DK2841557T4 (da) * 2012-04-25 2024-03-11 Chr Hansen As Anvendelse af mælkesyrebakterier til fremstilling af fermenterede fødevareprodukter med forøget naturlig sødme
AR101545A1 (es) * 2014-06-19 2016-12-28 Chr Hansen As Método para producir un producto lácteo fermentado con baja concentración de lactosa
EP3997983A1 (en) 2014-06-19 2022-05-18 Chr. Hansen A/S Method of producing a fermented milk product with improved control of post acidification
UA126543C2 (uk) 2014-06-19 2022-11-02 Кр. Гансен А/С Спосіб отримання кисломолочного продукту з поліпшеним регулюванням наступного скисання, кисломолочний продукт, одержаний способом, та виділені штами молочнокислих бактерій streptococcus thermophilus штам dsm 28952, штам dsm 28953 та lactobacillus delbrueckii ssp. bulgaricus штам dsm 28910
CN104694418B (zh) * 2015-01-28 2017-10-31 东北农业大学 一株具有低β‑半乳糖酶活性的德氏乳杆菌保加利亚亚种菌株及其应用
CN108777970A (zh) 2015-12-18 2018-11-09 科·汉森有限公司 用于制备具有增强的天然甜度和高质地的发酵食品的乳酸菌
WO2017167660A1 (en) 2016-03-31 2017-10-05 Chr. Hansen A/S Use of glucose deficient streptococcus thermophiles strains in a process for producing fermented milk products
MX2019007809A (es) 2017-01-13 2019-09-05 Chr Hansen As Proceso para producir un producto lacteo fermentado.

Also Published As

Publication number Publication date
WO2018177835A1 (en) 2018-10-04
ES2927829T3 (es) 2022-11-11
JP7383482B2 (ja) 2023-11-20
MX2019010711A (es) 2019-12-11
CN110461163A (zh) 2019-11-15
JP2020515265A (ja) 2020-05-28
EP3599877A1 (en) 2020-02-05
US20210274800A1 (en) 2021-09-09
JP2023085327A (ja) 2023-06-20
DK3599877T3 (da) 2022-08-15
BR112019018349A2 (pt) 2020-04-07
EP3599877B1 (en) 2022-07-06

Similar Documents

Publication Publication Date Title
EA201991967A1 (ru) Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом
UA118250C2 (uk) Застосування молочнокислих бактерій для одержання ферментованих харчових продуктів з підвищеною природною солодкістю
Wardani et al. The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13.
SA520412222B1 (ar) بكتيريا حمض لاكتيك جديدة لها خواص تحلية واستخداماتها
UA112435C2 (uk) Композиція, придатна для одержання молочного продукту, яка містить lactobacillus rhamnosus
MX2020011093A (es) Composicion y proceso para la produccion de un producto lacteo fermentado que comprende la aplicacion de una cepa de s. thermophilus deficiente en lactosa, una cepa de l. bulgaricus deficiente en lactosa y una cepa probiotica.
FI3821712T3 (fi) Parannetulla menetelmällä saatu hapatettu maitotuote
JP6789931B2 (ja) 発酵乳の製造方法
MX2018008608A (es) Metodo de produccion de un producto lacteo fermentado usando lactobacillus casei.
Denkova et al. Antimicrobial activity of probiotic lactobacilli, bifidobacteria and propionic acid bacteria, isolated from different sources
EA201891864A1 (ru) Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов
SA521422330B1 (ar) بكتيريا حمض لاكتيك جديدة
Patil et al. Isolation of exopolysaccharides producing lactic acid bacteria from dairy products
Abdul Khalil et al. Optimization of Milk‐Based Medium for Efficient Cultivation of Bifidobacterium pseudocatenulatum G4 Using Face‐Centered Central Composite‐Response Surface Methodology
EA202193114A1 (ru) Способ получения ферментированного молочного продукта с повышенным уровнем пробиотиков
Karna et al. Lactic acid and probiotic bacteria from fermented and probiotic dairy products
MX2023009788A (es) Composicion de bacterias productoras de acido lactico para preparar productos fermentados.
Muigei Production of exopolysaccharides in a Kenyan fermented milk, mursik
Demers-Mathieu et al. Impact of commercial mesophilic and thermophilic starters on the growth of new probiotic isolates
Ghasempour et al. Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach
Alam Probiotic and Technological Characterization of Lactic Acid Bacteria in Fermented Milk Production
BR112022024304A2 (pt) Composição de bactérias ácido-láticas para preparar produtos alimentícios fermentados.
EA202092407A1 (ru) Композиция и способ получения кисломолочного продукта, включающий применение лактозодефицитного штамма s. thermophilus, лактозодефицитного штамма l. bulgaricus и пробиотического штамма
Martínez-López et al. Dynamic population and lactic acid bacteria isolation from fermented whey
MX2015010591A (es) Composición de medio de cultivo para favorecer el desarrollo y crecimiento de los microorganismos probióticos lactobacillus plantarum y bifidobacterium animalis.