AR017153A1 - Producto de leche fermentada que comprende bacterias de acido lactico lactobacillus helveticus y metodo para producirlo. - Google Patents

Producto de leche fermentada que comprende bacterias de acido lactico lactobacillus helveticus y metodo para producirlo.

Info

Publication number
AR017153A1
AR017153A1 ARP980104806A ARP980104806A AR017153A1 AR 017153 A1 AR017153 A1 AR 017153A1 AR P980104806 A ARP980104806 A AR P980104806A AR P980104806 A ARP980104806 A AR P980104806A AR 017153 A1 AR017153 A1 AR 017153A1
Authority
AR
Argentina
Prior art keywords
pro
lactic acid
technology
fermented milk
milk product
Prior art date
Application number
ARP980104806A
Other languages
English (en)
Original Assignee
Calpis Co Ltd
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
Application filed by Calpis Co Ltd filed Critical Calpis Co Ltd
Publication of AR017153A1 publication Critical patent/AR017153A1/es

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
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • 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
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/02—Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione
    • 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
    • A23V2400/147—Helveticus
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

La presente se refiere a un producto de leche fermentada que contiene bacterias de ácido láctico capaces de producir una gran cantidad de lactotripéptidosy una gran cantidad de ingredientes activos con actividad hipotensiva y un efecto anti-tension,y que puede consumirse en forma placentera en forma dealimentos o bebidas. Las bacterias de ácido láctico de Lactobacillus helveticus poseen propiedades bacteriologicas específicas, en donde las bacterias, al sercultivadas en un medio de lecheanimal con 9% en peso de solidos de leche no grasa, producen tripéptidos Val-Pro-Pro e Ile-Pro-Pro en una cantidad de 60microgen términos de Val-Pro-Pro por ml del medio, y las bacterias muestran una actividad de proteinasa extracelular no menor a400U/OD5 90. La cepa Lactobacillushelveticus CM4 fue depositada en el Instituto nacional de la Agencia de Biociencia y Tecnología Humana de Ciencia y Tecnología Industrial (National Instituteof Bioscience and Human-Technology Agency of IndustrialScience and Technology) con el Numero de Deposito FERM BP-6060. La invencion se refiere también a unproducto de leche fermentada obtenido mediante la fermentacion de leche animal con dichas bacterias de ácido láctico.
ARP980104806A 1997-09-26 1998-09-25 Producto de leche fermentada que comprende bacterias de acido lactico lactobacillus helveticus y metodo para producirlo. AR017153A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9277949A JP3028411B2 (ja) 1997-09-26 1997-09-26 トリペプチド高生産性ラクトバチルス・ヘルベチカス乳酸菌

Publications (1)

Publication Number Publication Date
AR017153A1 true AR017153A1 (es) 2001-08-22

Family

ID=17590526

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980104806A AR017153A1 (es) 1997-09-26 1998-09-25 Producto de leche fermentada que comprende bacterias de acido lactico lactobacillus helveticus y metodo para producirlo.

Country Status (24)

Country Link
US (2) US6534304B1 (es)
EP (1) EP1016709B1 (es)
JP (1) JP3028411B2 (es)
KR (1) KR100404154B1 (es)
CN (1) CN1149279C (es)
AR (1) AR017153A1 (es)
AT (1) ATE294230T1 (es)
AU (1) AU734422B2 (es)
BG (1) BG64422B1 (es)
BR (1) BR9813218A (es)
CA (1) CA2304985C (es)
CZ (1) CZ291067B6 (es)
DE (1) DE69829983T2 (es)
ES (1) ES2237834T3 (es)
HU (1) HU225980B1 (es)
IN (1) IN188418B (es)
MY (1) MY118157A (es)
PL (1) PL188675B1 (es)
PT (1) PT1016709E (es)
SK (1) SK284755B6 (es)
TR (1) TR200000854T2 (es)
TW (1) TW526268B (es)
WO (1) WO1999016862A1 (es)
ZA (1) ZA988659B (es)

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CN107674848A (zh) * 2017-09-20 2018-02-09 云南乍甸乳业有限责任公司 一种酸奶发酵菌种的制备方法
CN111227049B (zh) * 2018-11-29 2022-08-12 内蒙古伊利实业集团股份有限公司 一种维持褐色植物基酸奶货架期内组织状态稳定性的方法
CN109517763B (zh) * 2018-12-27 2022-03-22 内蒙古农业大学 瑞士乳杆菌h11及其应用
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Also Published As

Publication number Publication date
EP1016709B1 (en) 2005-04-27
CZ291067B6 (cs) 2002-12-11
EP1016709A4 (en) 2002-09-11
AU5780298A (en) 1999-04-23
TR200000854T2 (tr) 2000-07-21
HU225980B1 (en) 2008-02-28
PL339343A1 (en) 2000-12-18
PT1016709E (pt) 2005-08-31
SK4352000A3 (en) 2001-05-10
WO1999016862A1 (fr) 1999-04-08
CN1279712A (zh) 2001-01-10
BR9813218A (pt) 2000-08-29
US6534304B1 (en) 2003-03-18
ZA988659B (en) 1999-03-31
ATE294230T1 (de) 2005-05-15
TW526268B (en) 2003-04-01
HUP0003744A3 (en) 2001-11-28
PL188675B1 (pl) 2005-03-31
ES2237834T3 (es) 2005-08-01
CA2304985A1 (en) 1999-04-08
BG64422B1 (bg) 2005-01-31
AU734422B2 (en) 2001-06-14
EP1016709A1 (en) 2000-07-05
BG104382A (en) 2000-12-29
HUP0003744A2 (en) 2001-03-28
KR20010024311A (ko) 2001-03-26
MY118157A (en) 2004-09-30
KR100404154B1 (ko) 2003-11-01
US20030064501A1 (en) 2003-04-03
CZ20001082A3 (cs) 2001-01-17
SK284755B6 (sk) 2005-11-03
DE69829983T2 (de) 2006-05-04
CN1149279C (zh) 2004-05-12
IN188418B (es) 2002-09-21
JPH1198978A (ja) 1999-04-13
CA2304985C (en) 2007-05-08
US7282354B2 (en) 2007-10-16
JP3028411B2 (ja) 2000-04-04
DE69829983D1 (de) 2005-06-02

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