AR090851A1 - Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementada - Google Patents
Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementadaInfo
- Publication number
- AR090851A1 AR090851A1 ARP130101400A ARP130101400A AR090851A1 AR 090851 A1 AR090851 A1 AR 090851A1 AR P130101400 A ARP130101400 A AR P130101400A AR P130101400 A ARP130101400 A AR P130101400A AR 090851 A1 AR090851 A1 AR 090851A1
- Authority
- AR
- Argentina
- Prior art keywords
- strains
- streptococcus thermophilus
- bulgaricus
- lactobacillus delbrueckii
- delbrueckii subsp
- Prior art date
Links
- 235000021107 fermented food Nutrition 0.000 title abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 241000894006 Bacteria Species 0.000 title 1
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
- 241000194020 Streptococcus thermophilus Species 0.000 abstract 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 4
- 235000013365 dairy product Nutrition 0.000 abstract 3
- 102000030595 Glucokinase Human genes 0.000 abstract 2
- 108010021582 Glucokinase Proteins 0.000 abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract 2
- 235000014048 cultured milk product Nutrition 0.000 abstract 2
- 239000008103 glucose Substances 0.000 abstract 2
- 239000008101 lactose Substances 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 230000035772 mutation Effects 0.000 abstract 2
- 201000010538 Lactose Intolerance Diseases 0.000 abstract 1
- 108091028043 Nucleic acid sequence Proteins 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 229930182830 galactose Natural products 0.000 abstract 1
- 101150083237 glcK gene Proteins 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
Classifications
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- 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
- A23C9/1238—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
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
-
- 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
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- 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
- C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes therefor
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- 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
- C12N15/10—Processes for the isolation, preparation or purification of DNA or RNA
- C12N15/1034—Isolating an individual clone by screening libraries
-
- 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)
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- 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)
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- 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
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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
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Biophysics (AREA)
- Plant Pathology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
La industria láctea enfrenta actualmente el problema de proveer una alternativa a la adición de edulcorantes a los productos de leche fermentada para lograr el sabor dulce deseado sin las calorías agregadas. Además, sería muy ventajoso establecer un método para reducir la lactosa en los productos de leche fermentada a un nivel que sea aceptable para los consumidores que tienen intolerancia a la lactosa. Los problemas arriba mencionados fueron solucionados proporcionando las cepas mutantes de Streptococcus thermophilus y las cepas mutantes de Lactobacillus delbrueckii subsp. bulgaricus que excretan glucosa a la leche cuando la leche es inoculada y fermentada con tales cepas de Streptococcus thermophilus y cepas de Lactobacillus delbrueckii subsp. bulgaricus. Así, la presente se refiere a cepas de Streptococcus thermophilus y Lactobacillus delbrueckii subsp. bulgaricus que segregan glucosa al substrato lácteo durante la fermentación, así como también a cultivos mixtos que comprenden las cepas de Streptococcus thermophilus y las cepas de Lactobacillus delbrueckii subsp. bulgaricus, a cultivos iniciadores que comprenden las cepas y a productos lácteos elaborados con los cultivos. El presente método también se refiere al uso de las cepas para disminuir el contenido de lactosa de un producto alimenticio fermentado y para reforzar el crecimiento de la BB-12® probiótica. Reivindicación 1: Una cepa de Streptococcus thermophilus que fermenta galactosa, en donde la cepa lleva una mutación en la secuencia de ADN del gen glcK que codifica una proteína glucoquinasa, en donde la mutación inactiva la proteína glucoquinasa o tiene un efecto negativo sobre la expresión del gen.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP12165517 | 2012-04-25 | ||
EP12198766 | 2012-12-20 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR090851A1 true AR090851A1 (es) | 2014-12-10 |
Family
ID=48227263
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP130101400A AR090851A1 (es) | 2012-04-25 | 2013-04-25 | Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementada |
Country Status (14)
Country | Link |
---|---|
US (3) | US11044920B2 (es) |
EP (1) | EP2841557B2 (es) |
JP (2) | JP6767114B2 (es) |
KR (1) | KR102114408B1 (es) |
CN (1) | CN104254600B (es) |
AR (1) | AR090851A1 (es) |
BR (1) | BR112014026580B1 (es) |
DK (1) | DK2841557T4 (es) |
EA (1) | EA033795B1 (es) |
ES (1) | ES2765177T3 (es) |
HK (1) | HK1207110A1 (es) |
MX (1) | MX367899B (es) |
UA (1) | UA118250C2 (es) |
WO (1) | WO2013160413A1 (es) |
Families Citing this family (38)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BR112014026580B1 (pt) * | 2012-04-25 | 2022-01-11 | Chr. Hansen A/S | Cepa de streptococcus thermophilus, composição, usos das mesmas, produto de leite fermentado, seus métodos de produção e método para a triagem e isolamento de uma cepa de streptococcus thermophilus com gene glck mutado |
WO2015014940A1 (en) * | 2013-07-31 | 2015-02-05 | Tine Sa | Glucose secreting lactic acid bacteria strains |
EP2957180B1 (en) | 2014-06-19 | 2018-03-14 | Chr. Hansen A/S | Method of producing a fermented milk product with improved control of post acidification |
BR112016029357B1 (pt) | 2014-06-19 | 2022-02-08 | Chr. Hansen A/S | Produto de alimento fermentado e seu método de produção e cepa de lab isolada |
AR101545A1 (es) * | 2014-06-19 | 2016-12-28 | Chr Hansen As | Método para producir un producto lácteo fermentado con baja concentración de lactosa |
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 |
CN108882718A (zh) * | 2016-01-21 | 2018-11-23 | 科·汉森有限公司 | 使用干酪乳杆菌生产发酵乳制品的方法 |
MX2018011610A (es) * | 2016-03-31 | 2019-01-10 | Chr Hansen As | Uso de cepas de streptococcus thermophiles deficientes de glucosa en proceso para producir productos lacteos fermentados. |
JP7096169B2 (ja) | 2016-06-14 | 2022-07-05 | セーホーエル.ハンセン アクティーゼルスカブ | 低乳糖含量の発酵乳製品 |
CN106190930B (zh) * | 2016-09-06 | 2019-09-10 | 内蒙古农业大学 | 一株德氏乳杆菌保加利亚亚种mga17-6 及其用途 |
PL3541961T3 (pl) * | 2016-11-15 | 2021-08-23 | Compagnie Gervais Danone | Streptococcus thermophilus do zastosowania do wytwarzania wyrobów fermentowanych |
CA3043392A1 (en) | 2016-12-02 | 2018-06-07 | Fairlife, Llc | Non-browning lactose-free milk powder and methods of making same |
EP3568024B1 (en) * | 2017-01-13 | 2020-11-25 | Chr. Hansen A/S | Process for producing a fermented milk product |
JP7383482B2 (ja) * | 2017-03-28 | 2023-11-20 | セーホーエル.ハンセン アクティーゼルスカブ | 増強された天然の甘味およびフレーバーを有する発酵食品を調製するための乳酸菌組成物 |
US11690384B2 (en) | 2017-08-28 | 2023-07-04 | Chr. Hansen A/S | Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese |
CN107974420B (zh) * | 2017-12-17 | 2020-09-25 | 石家庄君乐宝乳业有限公司 | 高产乙醛的保加利亚乳杆菌jmcc0018、其分离纯化方法及应用 |
EA202091541A1 (ru) | 2017-12-22 | 2020-09-24 | ДюПон НЬЮТРИШН БАЙОСАЙЕНСИЗ АпС | Новые молочнокислые бактерии с подслащивающими свойствами и их применения |
WO2019206754A1 (en) * | 2018-04-24 | 2019-10-31 | Chr. Hansen A/S | Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probioti _/ strain |
CN108902305B (zh) * | 2018-06-06 | 2021-08-13 | 上海应用技术大学 | 一种具有内源增香的酸奶发酵剂及其制备方法和应用 |
CA3105557A1 (en) * | 2018-06-20 | 2019-12-26 | Chr. Hansen A/S | A method for producing a cheese with reduced amount of galactose |
CN109105491B (zh) * | 2018-09-12 | 2021-07-23 | 内蒙古农业大学 | 一株产黏产酪香味的乳酸乳球菌imau11823及其应用 |
WO2020079116A1 (en) | 2018-10-17 | 2020-04-23 | Chr. Hansen A/S | Lactase enzymes with improved properties at acidic ph |
EP3873218A1 (en) | 2018-10-30 | 2021-09-08 | DuPont Nutrition Biosciences ApS | Methods and cultures to manufacture pizza cheese |
MX2021007418A (es) * | 2018-12-21 | 2021-09-08 | Dupont Nutrition Biosci Aps | Nuevas bacterias de acido lactico. |
JP7260493B2 (ja) * | 2019-02-22 | 2023-04-18 | 株式会社明治 | 発酵食品の製造方法、発酵食品、乳酸菌、及び乳酸菌組成物 |
JP2022534097A (ja) | 2019-05-28 | 2022-07-27 | セーホーエル.ハンセン アクティーゼルスカブ | 増強されたレベルのプロバイオティクスを有する発酵乳製品を製造するためのプロセス |
EP3986145A1 (en) | 2019-06-20 | 2022-04-27 | Chr. Hansen A/S | Use of st gal(+) bacteria for producing a fermented milk product with a relatively high stable ph |
JP6739602B1 (ja) * | 2019-07-24 | 2020-08-12 | 雪印メグミルク株式会社 | 記憶・学習能維持および/または向上用組成物及び組成物を含む食品、医薬品、飼料 |
US20220304323A1 (en) * | 2019-08-30 | 2022-09-29 | Chr. Hansen A/S | Production of lactase enzymes using altered regulation strains |
DK3845069T3 (da) | 2019-12-30 | 2022-11-28 | Gervais Danone Sa | Saccharosenegativ streptococcus thermophilus til anvendelse i fremstilling af fermenterede produkter |
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 |
KR20230148251A (ko) | 2021-02-26 | 2023-10-24 | 시에이치알. 한센 에이/에스 | 발효제품 제조용 유산균 조성물 |
CN113215053B (zh) * | 2021-05-31 | 2023-01-17 | 内蒙古农业大学 | 一种嗜热链球菌imau 80287y菌株及其应用、酸奶及其制备方法 |
CN113444664B (zh) * | 2021-07-01 | 2023-12-12 | 陕西广播电视大学(陕西工商职业学院) | 一株产γ-氨基丁酸短乳杆菌及其应用 |
EP4112715A1 (en) | 2021-07-01 | 2023-01-04 | Compagnie Gervais Danone | Bifidobacteria for use in preparation of fermented products |
WO2023110858A1 (en) | 2021-12-17 | 2023-06-22 | Chr. Hansen A/S | Method for producing a fermented milk product |
CN114703103B (zh) * | 2022-04-22 | 2024-04-26 | 大理来思尔乳业有限公司 | 一株嗜热链球菌菌株wgy001,其复合菌株及其应用 |
CN115975877B (zh) * | 2022-12-12 | 2024-06-18 | 内蒙古农业大学 | 嗜热链球菌imau80285y、发酵剂的应用及酸奶和酸奶的制备方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1493806A1 (en) | 2003-07-02 | 2005-01-05 | Chr. Hansen A/S | Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents |
BRPI0404152A (pt) | 2004-09-17 | 2006-06-13 | Unicamp | alimento funcional, composição probiótica, composição alimentìcia e processo de produção de alimento funcional fermentado a base de soja, contendo agentes probióticos e prebióticos |
CN101586087B (zh) | 2009-06-25 | 2011-09-14 | 江苏省农业科学院 | 一种酸敏性保加利亚乳杆菌菌株及其用法 |
JP5944824B2 (ja) * | 2009-09-01 | 2016-07-05 | セーホーエル.ハンセン アクティーゼルスカブ | エキソ多糖の過剰発現による、食品をテキスチャリングするための改変されたガラクトキナーゼ発現を伴う乳酸菌 |
ES2672900T3 (es) | 2010-01-28 | 2018-06-18 | Chr. Hansen A/S | Bacteria láctica para texturizar productos alimentarios seleccionada en base a la resistencia a fagos |
BR112014026580B1 (pt) * | 2012-04-25 | 2022-01-11 | Chr. Hansen A/S | Cepa de streptococcus thermophilus, composição, usos das mesmas, produto de leite fermentado, seus métodos de produção e método para a triagem e isolamento de uma cepa de streptococcus thermophilus com gene glck mutado |
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2013
- 2013-04-25 BR BR112014026580-1A patent/BR112014026580B1/pt active IP Right Grant
- 2013-04-25 ES ES13719516T patent/ES2765177T3/es active Active
- 2013-04-25 EP EP13719516.0A patent/EP2841557B2/en active Active
- 2013-04-25 DK DK13719516.0T patent/DK2841557T4/da active
- 2013-04-25 AR ARP130101400A patent/AR090851A1/es active IP Right Grant
- 2013-04-25 EA EA201491951A patent/EA033795B1/ru not_active IP Right Cessation
- 2013-04-25 CN CN201380022188.3A patent/CN104254600B/zh active Active
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- 2013-04-25 KR KR1020147033152A patent/KR102114408B1/ko active IP Right Grant
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UA118250C2 (uk) | 2018-12-26 |
US11044920B2 (en) | 2021-06-29 |
DK2841557T4 (da) | 2024-03-11 |
KR20150006012A (ko) | 2015-01-15 |
KR102114408B1 (ko) | 2020-05-25 |
CN104254600A (zh) | 2014-12-31 |
US11076609B2 (en) | 2021-08-03 |
EA201491951A1 (ru) | 2015-01-30 |
HK1207110A1 (en) | 2016-01-22 |
BR112014026580B1 (pt) | 2022-01-11 |
US20200093149A1 (en) | 2020-03-26 |
JP6767114B2 (ja) | 2020-10-14 |
DK2841557T3 (da) | 2019-12-16 |
US20150086675A1 (en) | 2015-03-26 |
JP2015518374A (ja) | 2015-07-02 |
JP7335077B2 (ja) | 2023-08-29 |
EA033795B1 (ru) | 2019-11-26 |
US20220061348A1 (en) | 2022-03-03 |
BR112014026580A2 (pt) | 2017-07-18 |
CN104254600B (zh) | 2023-07-04 |
MX367899B (es) | 2019-09-11 |
JP2019107002A (ja) | 2019-07-04 |
EP2841557B2 (en) | 2024-02-21 |
ES2765177T3 (es) | 2020-06-08 |
MX2014012235A (es) | 2014-11-10 |
EP2841557A1 (en) | 2015-03-04 |
EP2841557B1 (en) | 2019-09-18 |
WO2013160413A1 (en) | 2013-10-31 |
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