AR085944A1 - Lactobacillus rhamnosus mejorador del sabor - Google Patents

Lactobacillus rhamnosus mejorador del sabor

Info

Publication number
AR085944A1
AR085944A1 ARP120101202A ARP120101202A AR085944A1 AR 085944 A1 AR085944 A1 AR 085944A1 AR P120101202 A ARP120101202 A AR P120101202A AR P120101202 A ARP120101202 A AR P120101202A AR 085944 A1 AR085944 A1 AR 085944A1
Authority
AR
Argentina
Prior art keywords
strain
lactobacillus rhamnosus
deposited
mutant
product
Prior art date
Application number
ARP120101202A
Other languages
English (en)
Inventor
Luciana Jimenez
Gunnar Oeregaard
Jeorges Trihaas
Gaelle Lettier Buchhorn
Ditte Marie Brandt
Ditte Marie Folkenberg
Birgitte Vedel Thage
Original Assignee
Chr Hansen As
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 Chr Hansen As filed Critical Chr Hansen As
Publication of AR085944A1 publication Critical patent/AR085944A1/es

Links

Classifications

    • 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
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • 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
    • 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
    • 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
    • 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 THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • 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
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
    • C12P7/26—Ketones
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23V2400/175—Rhamnosus
    • 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)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Composición adecuada para la preparación de un producto lácteo que comprende por lo menos un cultivo iniciador y una cepa de Lactobacillus rhamnosus capaz de impartir al producto lácteo un sabor cremoso intensificado sin afectar negativamente la reología, el tiempo de fermentación o la post-acidificación del producto lácteo.Reivindicación 2: La composición de acuerdo con la reivindicación 1, en donde la cepa de Lactobacillus rhamnosus es Lactobacillus rhamnosus CHCC12697 que fue depositada en la Colección Alemana de Microorganismos y Cultivos Celulares (DSMZ) bajo el No. de acceso DSM24616 o una cepa mutante de ésta, en donde la cepa mutante es obtenida usando la cepa depositada como material de partida. Reivindicación 7: Uso de acuerdo con la reivindicación 6, en donde el producto de leche fermentada es un yogur. Reivindicación 19: Una cepa de Lactobacillus rhamnosus CHCC12697 que fue depositada en la Colección Alemana de Microorganismos y Cultivos Celulares (DSMZ) bajo el No. de acceso. DSM24616 o una cepa mutante de ésta, en donde la cepa mutante se obtiene usando la cepa depositada como material de partida.
ARP120101202A 2011-04-08 2012-04-09 Lactobacillus rhamnosus mejorador del sabor AR085944A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP11161665 2011-04-08

Publications (1)

Publication Number Publication Date
AR085944A1 true AR085944A1 (es) 2013-11-06

Family

ID=44351577

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP120101202A AR085944A1 (es) 2011-04-08 2012-04-09 Lactobacillus rhamnosus mejorador del sabor

Country Status (16)

Country Link
US (1) US10653161B2 (es)
EP (1) EP2699097B1 (es)
JP (1) JP6018171B2 (es)
KR (1) KR101947107B1 (es)
CN (1) CN103501622B (es)
AR (1) AR085944A1 (es)
BR (1) BR112013025640B1 (es)
DK (1) DK2699097T3 (es)
EA (1) EA027890B1 (es)
ES (1) ES2593036T3 (es)
HK (1) HK1193947A1 (es)
MX (1) MX348210B (es)
PL (1) PL2699097T3 (es)
PT (1) PT2699097T (es)
UA (1) UA112435C2 (es)
WO (1) WO2012136832A1 (es)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TR201806888T4 (tr) * 2011-04-08 2018-06-21 Chr Hansen As Sinerjik antimikrobiyal etki.
CN103141722B (zh) * 2013-03-13 2014-04-02 河北农业大学 一种鼠李糖乳杆菌大豆酸乳直投式发酵剂的制备方法
US20150044330A1 (en) * 2013-08-06 2015-02-12 Glycosyn LLC Strains of Lactobacillus Rhamnosus GG Capable of Growth on Lactose and the Uses Thereof
CN104322703A (zh) * 2013-12-10 2015-02-04 云南皇氏来思尔乳业有限公司 一种工业化生产乳饼的加工方法
CN105309972A (zh) * 2014-08-01 2016-02-10 内蒙古蒙牛乳业（集团）股份有限公司 一种充气的褐色活性乳酸菌饮料及其制备方法
CN104365863B (zh) * 2014-09-28 2017-09-12 中国农业大学 鼠李糖乳杆菌及其应用以及干酪及其制备方法
JP6832619B2 (ja) * 2015-06-26 2021-02-24 雪印メグミルク株式会社 発酵物の製造方法
JP6861157B2 (ja) * 2015-08-10 2021-04-21 株式会社明治 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品
CN108138124A (zh) * 2015-08-31 2018-06-08 科.汉森有限公司 具有抗真菌活性的发酵乳杆菌细菌
EA201891864A1 (ru) 2016-03-31 2019-03-29 Кхр. Хансен А/С Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов
EP3804526A1 (en) * 2016-04-07 2021-04-14 DSM IP Assets B.V. Fermented milk product with diacetyl produced with aid of lactase
DK3442348T3 (da) 2016-04-14 2020-04-27 Gervais Danone Sa Lactobacillus rhamnosus til anvendelse ved fremstilling af fermenterede produkter
EP3279312B1 (en) * 2016-08-02 2019-07-31 DSM IP Assets B.V. Bioprotection of dairy products
EA202090863A1 (ru) * 2017-10-27 2020-09-04 Кхр. Хансен А/С Lactobacillus rhamnosus с повышенным продуцированием по диацетилу
JP7109206B2 (ja) * 2018-02-23 2022-07-29 テーブルマーク株式会社 乳酸菌による低温発酵物の製造方法、およびその発酵物の用途
CN109370958A (zh) * 2018-12-12 2019-02-22 佛山市海天(高明)调味食品有限公司 一株增加酱油中3-羟基-2-丁酮含量的植物乳杆菌及其应用
JP2021036898A (ja) * 2020-11-19 2021-03-11 雪印メグミルク株式会社 発酵物の製造方法
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
CN113498807B (zh) * 2021-07-09 2023-03-03 内蒙古大学 一种凝固型绵羊奶酸奶的加工方法
WO2023006883A1 (en) 2021-07-29 2023-02-02 Dupont Nutrition Biosciences Aps Compositions and methods for producing fermented dairy compositions having cream flavor
CN114027479A (zh) * 2021-11-18 2022-02-11 武汉自然萃创新科技有限公司 一种微胶囊化益生菌蜂蜜的制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4678673A (en) 1984-03-09 1987-07-07 Kraft, Inc. Fermented oilseed product for preparing imitation dairy products
US4867992A (en) 1987-03-16 1989-09-19 General Foods Corporation Natural coffee flavor by fermentation
NL8703019A (nl) * 1987-12-14 1989-07-03 Nl Zuivelonderzoek Inst Werkwijze voor de bereiding van gefermenteerde melkprodukten.
US5236833A (en) 1992-03-17 1993-08-17 Nestec S.A. Diacetyl production
FR2758051B1 (fr) 1997-01-06 1999-12-17 Cobiotex Procedes d'eradication systematique du portage d'agents pathogenes par des animaux et compositions mises en oeuvre dans ces procedes
JP3028214B2 (ja) * 1997-06-03 2000-04-04 カルピス株式会社 鳥類用生菌剤の投与方法
EP1311684A4 (en) 2000-08-08 2005-10-19 Genesis Res & Dev Corp Ltd LACTOBACILLUS RHAMNOSUS POLYNUCLEOTIDES AND POLYPEPTIDES AND METHODS OF USE
ITRM20040166A1 (it) 2004-03-31 2004-06-30 Alberto Cresci Ceppi batterici lab con proprieta' probiotiche e composizioni che contengono gli stessi.
BRPI0819037A2 (pt) * 2007-11-23 2014-10-07 Unilever Nv "método de fabricar uma bebida"
US20100054211A1 (en) 2008-08-27 2010-03-04 Qualcomm Incorporated Frequency domain pn sequence
DK2338350T3 (en) * 2009-12-24 2016-06-06 Csk Food Enrichment Bv Fermented milk product
WO2011141762A1 (en) 2010-05-12 2011-11-17 Compagnie Gervais Danone Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei
TR201806888T4 (tr) 2011-04-08 2018-06-21 Chr Hansen As Sinerjik antimikrobiyal etki.
WO2013103743A1 (en) 2012-01-03 2013-07-11 Moffat William A Phototherapeutic apparatus for focused uvb radiation and vitamin d synthesis and associated systems and methods

Also Published As

Publication number Publication date
EP2699097B1 (en) 2016-06-29
ES2593036T3 (es) 2016-12-05
HK1193947A1 (zh) 2014-10-10
US20140023749A1 (en) 2014-01-23
KR101947107B1 (ko) 2019-02-13
JP6018171B2 (ja) 2016-11-02
UA112435C2 (uk) 2016-09-12
JP2014509871A (ja) 2014-04-24
BR112013025640B1 (pt) 2019-09-10
EP2699097A1 (en) 2014-02-26
CN103501622A (zh) 2014-01-08
MX2013011625A (es) 2013-11-21
EA027890B1 (ru) 2017-09-29
PL2699097T3 (pl) 2017-01-31
KR20140021659A (ko) 2014-02-20
DK2699097T3 (en) 2016-09-12
US10653161B2 (en) 2020-05-19
PT2699097T (pt) 2016-09-07
WO2012136832A1 (en) 2012-10-11
MX348210B (es) 2017-06-05
CN103501622B (zh) 2016-01-06
EA201391502A1 (ru) 2014-01-30

Similar Documents

Publication Publication Date Title
AR085944A1 (es) Lactobacillus rhamnosus mejorador del sabor
AR090851A1 (es) Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementada
WO2011012680A3 (en) Microbial composition for the fermentation of cocoa material
CA2799101C (en) Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei
EA201290709A1 (ru) Устойчивые к фагам молочно-кислые бактерии для текстурирования пищевых продуктов
HRP20200038T1 (hr) Poboljšani pripravci hetero- i homofermentativnih mliječnih kiselina bakterijskih vrsta za dvojnu namjenu održavanja silaže
RU2014143979A (ru) Пригодные для использования в пищу бактерии lactobacillus rhamnosus
MX2018002307A (es) Bacteria lactobacillus fermentum que reduce la concentracion de acetaldehido.
MX355768B (es) Nuevas composiciones de masa madre y métodos para su preparación.
EA202090863A1 (ru) Lactobacillus rhamnosus с повышенным продуцированием по диацетилу
BR112022012577A2 (pt) Cepa de streptococcus thermophilus, composição, método para a preparação de um produto alimentício fermentado, método de obtenção de uma cepa e uso de uma cepa
AU2018410430A1 (en) Lactobacillus reuteri SS23-52, preparation method of dry powder starter thereof, and application thereof in purebred probiotic yogurt
WO2013041667A3 (en) Novel extreme thermophilic bacteria of the genus caldicellulosiruptor
Noguchi et al. Lactobacillus plantarum NRIC1832 enhances IL-10 production from CD4+ T cells in vitro
AR085945A1 (es) Productos lacteos mesofilicos con sabor mejorado
WO2011031145A3 (en) Improved soy milk fermentation
IN2014CN02038A (es)
IN2012DN03024A (es)
RU2011110988A (ru) Кисломолочный продукт
AR079782A1 (es) Thermoanaerobacter italicus subsp. marato termofilica con una productividad elevada de alcohol
GR1008378B (el) Λειτουργικες επιτραπεζιες ελιες ζυμωμενες με γαλακτικα βακτηρια που διαθετουν προβιοτικες ιδιοτητες
RU2010124500A (ru) Способ получения кисломолочного продукта смешанного брожения
RU2014108605A (ru) НОВЫЙ ШТАММ L. bulgaricus, СПОСОБНЫЙ ИНГИБИРОВАТЬ АДГЕЗИЮ ШТАММОВ Н. pylori К ЭПИТЕЛИАЛЬНЫМ КЛЕТКАМ
RU2012131794A (ru) КОНСОРЦИУМ ПРОБИОТИЧЕСКИХ ШТАММОВ Lactobacillus rhamnosus И Lactobacillus plantarum ДЛЯ ИЗГОТОВЛЕНИЯ БАКТЕРИАЛЬНОГО ПРЕПАРАТА И ЗАКВАСКИ ПРЯМОГО ВНЕСЕНИЯ ДЛЯ ПРОИЗВОДСТВА ФЕРМЕНТИРОВАННОГО МОЛОКА И ФЕРМЕНТИРОВАННОГО СВЕКОЛЬНОГО СОКА
Francois et al. Biochemical properties of some thermophilic lactic acid bacteria strains from traditional fermented milk relevant to their technological performance as starter culture

Legal Events

Date Code Title Description
FG Grant, registration