AR100905A1 - Método para producir un producto lácteo fermentado con control mejorado de post-acidificación - Google Patents
Método para producir un producto lácteo fermentado con control mejorado de post-acidificaciónInfo
- Publication number
- AR100905A1 AR100905A1 ARP150101956A ARP150101956A AR100905A1 AR 100905 A1 AR100905 A1 AR 100905A1 AR P150101956 A ARP150101956 A AR P150101956A AR P150101956 A ARP150101956 A AR P150101956A AR 100905 A1 AR100905 A1 AR 100905A1
- Authority
- AR
- Argentina
- Prior art keywords
- strain
- derived
- dsm
- milk product
- fermented milk
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000021001 fermented dairy product Nutrition 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 6
- 235000014048 cultured milk product Nutrition 0.000 abstract 4
- OPIFSICVWOWJMJ-AEOCFKNESA-N 5-bromo-4-chloro-3-indolyl beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=CNC2=CC=C(Br)C(Cl)=C12 OPIFSICVWOWJMJ-AEOCFKNESA-N 0.000 abstract 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract 3
- 241000894006 Bacteria Species 0.000 abstract 3
- 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 3
- 238000000855 fermentation Methods 0.000 abstract 3
- 230000004151 fermentation Effects 0.000 abstract 3
- 235000014655 lactic acid Nutrition 0.000 abstract 3
- 239000004310 lactic acid Substances 0.000 abstract 3
- 239000008101 lactose Substances 0.000 abstract 3
- 241000194020 Streptococcus thermophilus Species 0.000 abstract 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- 235000014633 carbohydrates Nutrition 0.000 abstract 2
- 230000000977 initiatory effect Effects 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 235000013618 yogurt Nutrition 0.000 abstract 2
- 241000186673 Lactobacillus delbrueckii Species 0.000 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 235000013351 cheese Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000002503 metabolic effect Effects 0.000 abstract 1
- 235000008924 yoghurt drink Nutrition 0.000 abstract 1
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
- 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
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
La presente provee métodos para la elaboración de un producto de leche fermentada que comprende un paso donde se fermenta la leche, en el que: (a) la fermentación comienza con un cultivo iniciador, cultivo iniciador que comprende bacterias de ácido láctico capaces de metabolizar uno o varios hidratos de carbono presentes en la leche; (b) la fermentación finaliza con una reducción de la concentración de uno o varios hidratos de carbono durante la fermentación; y (c) la reducción es también provocada al menos por la actividad metabólica de las bacterias de ácido láctico. La presente provee, además, métodos respectivos que comprenden un paso en el que se separa al menos parte del suero del producto de leche fermentada. Reivindicación 14: Producto de leche fermentada de acuerdo con la reivindicación 13, en el que el producto de leche fermentada es yogur, yogur con frutas, yogur bebible o un queso. Reivindicación 15: Bacterias de ácido láctico aisladas que se caracterizan como: (a) una cepa de Streptococcus thermophilus que es: (i) la cepa depositada en DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, el 12-06-2014 bajo el número de registro DSM 28952; (ii) o una cepa derivada de la DSM 28952, donde la cepa derivada se caracteriza, además, por contar con la capacidad de generar colonias blancas en un medio que contiene lactosa y X-gal; (b) una cepa de Streptococcus thermophilus que es: (i) la cepa depositada en DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, el 12-06-2014 bajo el número de registro DSM 28953; (ii) o una cepa derivada de la DSM 28953, donde la cepa derivada se caracteriza, además, por contar con la capacidad de generar colonias blancas en un medio que contiene lactosa y X-gal; (c) una cepa de Lactobacillus delbrueckii ssp. bulgaricus que es: (i) la cepa depositada en DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH, Inhoffenstr. 7B, D-38124 Braunschweig, el 12-06-2014 bajo el número de registro DSM 28910; (ii) o una cepa derivada de la DSM 28910, donde la cepa derivada se caracteriza, además, por contar con la capacidad de generar colonias blancas en un medio que contiene lactosa y X-gal.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP14173196.8A EP2957180B1 (en) | 2014-06-19 | 2014-06-19 | Method of producing a fermented milk product with improved control of post acidification |
Publications (1)
Publication Number | Publication Date |
---|---|
AR100905A1 true AR100905A1 (es) | 2016-11-09 |
Family
ID=50943242
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP150101956A AR100905A1 (es) | 2014-06-19 | 2015-06-18 | Método para producir un producto lácteo fermentado con control mejorado de post-acidificación |
Country Status (6)
Country | Link |
---|---|
EP (3) | EP2957180B1 (es) |
AR (1) | AR100905A1 (es) |
DK (1) | DK2957180T3 (es) |
ES (1) | ES2672978T3 (es) |
PL (1) | PL2957180T3 (es) |
TR (1) | TR201807455T4 (es) |
Families Citing this family (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
WO2017109532A1 (en) * | 2015-12-24 | 2017-06-29 | Compagnie Gervais Danone | Use of a lactase for improving the preparation of a strained fermented dairy product |
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 |
FI128731B (en) | 2016-12-21 | 2020-11-13 | Valio Oy | Low sugar sour milk product and process for its preparation |
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 |
MA50221A (fr) | 2017-04-11 | 2020-07-22 | Chr Hansen As | Enzymes de lactase ayant des propriétés améliorées |
CA3059277A1 (en) | 2017-04-11 | 2018-10-18 | Chr. Hansen A/S | Lactase enzymes with improved properties |
CN108684816B (zh) * | 2017-04-12 | 2022-09-06 | 内蒙古乳业技术研究院有限责任公司 | 一种可控制后酸的发酵乳制品及其制备方法 |
JP7381452B2 (ja) | 2017-08-30 | 2023-11-15 | セーホーエル.ハンセン アクティーゼルスカブ | 中温発酵乳製品の製造方法 |
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 |
WO2020008250A1 (en) * | 2018-07-05 | 2020-01-09 | Synbio Tech Inc. | Starter culture containing mixture of lactic acid bacteria strains, and fermented product prepared using such starter culture and use of this fermented product |
WO2020079116A1 (en) | 2018-10-17 | 2020-04-23 | Chr. Hansen A/S | Lactase enzymes with improved properties at acidic ph |
CN109536406B (zh) * | 2018-12-06 | 2022-05-13 | 君乐宝乳业集团有限公司 | 弱后酸化的嗜热链球菌jmcc16、分离纯化方法及应用 |
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 |
CN112779181B (zh) * | 2020-12-29 | 2023-08-29 | 新疆塔里木农业综合开发股份有限公司 | 常压室温等离子体诱变菌在抗酸奶后酸化中的应用 |
MX2023009789A (es) * | 2021-02-26 | 2023-08-29 | Chr Hansen As | Metodo para producir alolactosa. |
CN113151250A (zh) * | 2021-04-19 | 2021-07-23 | 河北一然生物科技有限公司 | 一种选育弱后酸化嗜热链球菌菌株的方法 |
MX2023013507A (es) * | 2021-05-18 | 2023-11-27 | Chr Hansen As | Metodo para elaborar productos de leche fermentados con textura mejorada y post-acidificacion reducida. |
BR112023025839A2 (pt) | 2021-06-11 | 2024-03-05 | Chr Hansen As | Uso de lactase e bactérias ácido-lácticas (lab) para a produção de um produto lácteo fermentado |
CN115500382A (zh) * | 2021-12-27 | 2022-12-23 | 君乐宝乳业集团有限公司 | 一种脱冷控制后酸的乳酸菌饮料及其制备方法 |
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 (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2224096A1 (en) * | 1973-04-09 | 1974-10-31 | Dumonteaux Genevieve | Fermented milk products and yoghourts prepn - from ultra-filtered milk having high protein and low lactose contents |
DE3146198A1 (de) * | 1981-11-21 | 1983-05-26 | Boehringer Ingelheim KG, 6507 Ingelheim | Verfahren zur herstellung von joghurt mit reduziertem lactosegehalt |
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 |
FR2778921B1 (fr) * | 1998-05-22 | 2001-05-11 | Gervais Danone Sa | Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase |
FR2877012B1 (fr) | 2004-10-22 | 2010-09-10 | Gervais Danone Sa | Souches de streptococcus thermophilus ami deficientes a post-acidification reduite |
FR2886313B1 (fr) * | 2005-05-31 | 2007-08-17 | Gervais Danone Sa | Souches mutantes de bacteries lactiques possedant une lactose permease non phosphorylable. |
JP5005897B2 (ja) * | 2005-08-30 | 2012-08-22 | 株式会社明治 | 発酵乳の製造方法及び発酵乳 |
EP1869983A1 (en) | 2006-06-23 | 2007-12-26 | Chr. Hansen A/S | Low post-acidifying lactic acid bacteria |
EP2258205A1 (en) | 2009-06-03 | 2010-12-08 | Yoplait France | Process for manufacturing of a fermented dairy product |
EP2448420A2 (en) | 2009-06-30 | 2012-05-09 | Chr. Hansen A/S | A method for producing a fermented milk product |
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 |
SG195398A1 (en) | 2012-05-09 | 2013-12-30 | Nanyang Polytechnic | A method for minimising post-acidification in cultured product |
CN103215199B (zh) * | 2013-03-13 | 2014-08-20 | 内蒙古农业大学 | 一株具有延缓后酸化作用保加利亚乳杆菌菌株及其应用 |
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 |
-
2014
- 2014-06-19 EP EP14173196.8A patent/EP2957180B1/en not_active Revoked
- 2014-06-19 EP EP18158894.8A patent/EP3375292A1/en active Pending
- 2014-06-19 DK DK14173196.8T patent/DK2957180T3/en active
- 2014-06-19 ES ES14173196.8T patent/ES2672978T3/es active Active
- 2014-06-19 PL PL14173196T patent/PL2957180T3/pl unknown
- 2014-06-19 TR TR2018/07455T patent/TR201807455T4/tr unknown
- 2014-06-19 EP EP21208501.3A patent/EP3997983A1/en active Pending
-
2015
- 2015-06-18 AR ARP150101956A patent/AR100905A1/es active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
DK2957180T3 (en) | 2018-05-28 |
EP2957180A1 (en) | 2015-12-23 |
ES2672978T3 (es) | 2018-06-19 |
PL2957180T3 (pl) | 2018-08-31 |
EP3997983A1 (en) | 2022-05-18 |
TR201807455T4 (tr) | 2018-06-21 |
EP2957180B1 (en) | 2018-03-14 |
EP3375292A1 (en) | 2018-09-19 |
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