ATE94343T1 - Mikroorganismus und seine verwendung bei der kaesereifung. - Google Patents

Mikroorganismus und seine verwendung bei der kaesereifung.

Info

Publication number
ATE94343T1
ATE94343T1 AT89310086T AT89310086T ATE94343T1 AT E94343 T1 ATE94343 T1 AT E94343T1 AT 89310086 T AT89310086 T AT 89310086T AT 89310086 T AT89310086 T AT 89310086T AT E94343 T1 ATE94343 T1 AT E94343T1
Authority
AT
Austria
Prior art keywords
microorganism
cheese maturation
cheese
agc1
mutant
Prior art date
Application number
AT89310086T
Other languages
English (en)
Inventor
Tadgh Callanain
Original Assignee
Agricultural Genetics Co
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 Agricultural Genetics Co filed Critical Agricultural Genetics Co
Application granted granted Critical
Publication of ATE94343T1 publication Critical patent/ATE94343T1/de

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
    • 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
    • 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
    • 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)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Cereal-Derived Products (AREA)
AT89310086T 1988-10-05 1989-10-03 Mikroorganismus und seine verwendung bei der kaesereifung. ATE94343T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB888823429A GB8823429D0 (en) 1988-10-05 1988-10-05 Method for accelerated ripening of cheddar & related hard type cheese
EP89310086A EP0365173B1 (de) 1988-10-05 1989-10-03 Mikroorganismus und seine Verwendung bei der Käsereifung

Publications (1)

Publication Number Publication Date
ATE94343T1 true ATE94343T1 (de) 1993-10-15

Family

ID=10644776

Family Applications (1)

Application Number Title Priority Date Filing Date
AT89310086T ATE94343T1 (de) 1988-10-05 1989-10-03 Mikroorganismus und seine verwendung bei der kaesereifung.

Country Status (9)

Country Link
US (1) US4976975A (de)
EP (1) EP0365173B1 (de)
AT (1) ATE94343T1 (de)
AU (1) AU621668B2 (de)
CA (1) CA2000216A1 (de)
DE (1) DE68909165D1 (de)
DK (1) DK489089A (de)
GB (1) GB8823429D0 (de)
NZ (1) NZ230911A (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6057135A (en) * 1992-01-16 2000-05-02 Kraft Foods, Inc. Process for manufacturing D-tagatose
NL9301525A (nl) * 1993-09-03 1995-04-03 Snow Brand Europ Research Lab Nieuwe Lactobacillusstammen, eiwitten en sequenties daarvan, alsmede werkwijzen voor de toepassing van deze stammen, eiwitten en sequenties.
FR2762479B1 (fr) * 1997-04-25 1999-06-04 Agronomique Inst Nat Rech Utilisation de cetoacides pour intensifier la flaveur de produits a base de fromage
JP3028411B2 (ja) * 1997-09-26 2000-04-04 カルピス株式会社 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
US7041323B2 (en) 2000-04-27 2006-05-09 Lact Innovation Aps Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd
EP1278426B1 (de) * 2000-04-27 2005-06-22 Lact Innovation ApS Verfharen zum bereitstellen einer käse durch zusats von milchsäurebakterien als starterkultur in käsebruch
WO2003012074A2 (en) * 2001-07-30 2003-02-13 Den Kgl. Veterinær- Og Landbohøjskole Bacterial strains belonging to lactobacillus species and their use in food and feed industry
US8703217B2 (en) 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
FI122531B (fi) † 2009-09-30 2012-03-15 Valio Oy Juusto ja menetelmä sen valmistamiseksi

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3175915A (en) * 1963-06-26 1965-03-30 Nat Dairy Prod Corp Manufacture of american cheese
US3875305A (en) * 1973-07-16 1975-04-01 Lacto Products Co Inc Production of cheddar cheese
NZ199317A (en) * 1981-02-06 1984-05-31 Australian Dairy Corp Making cheddar cheese, curds and half of the whey cooked for 25 minutes before residual whey drained off
FR2525866A1 (fr) * 1982-04-30 1983-11-04 Roussel Uclaf Procede destine a ameliorer l'aptitude fromagere du lait entrant dans la preparation des fromages a pates pressees non cuites ou demi-cuites
NZ209849A (en) * 1984-01-27 1987-06-30 Miles Lab Enzyme preparation for accelerating the aging process of cheese
FR2606255B1 (fr) * 1986-11-12 1989-02-24 Gradient Procede de production d'aromes de fromages a pate pressee cuite ou de produits fromagers analogues a partir d'un caille granulaire

Also Published As

Publication number Publication date
NZ230911A (en) 1992-08-26
AU621668B2 (en) 1992-03-19
CA2000216A1 (en) 1990-04-05
EP0365173B1 (de) 1993-09-15
AU4257989A (en) 1990-04-12
DK489089A (da) 1990-04-06
DK489089D0 (da) 1989-10-04
US4976975A (en) 1990-12-11
GB8823429D0 (en) 1988-11-09
EP0365173A1 (de) 1990-04-25
DE68909165D1 (de) 1993-10-21

Similar Documents

Publication Publication Date Title
Cogan et al. Characterization of the lactic acid bacteria in artisanal dairy products
Antonsson et al. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system
Roy et al. Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3
Crow et al. Starters as finishers: starter properties relevant to cheese ripening
Ryser et al. Behavior of Listeria monocytogenes during manufacture and ripening of brick cheese
ATE94343T1 (de) Mikroorganismus und seine verwendung bei der kaesereifung.
DK2334191T3 (en) Use of L. helveticus in a process for making cheese
DE69505836T2 (de) Streptococcus thermophilus stamm, fermentationsverfahren unter verwendung dieses stamm und die hergestellten produkten
ES2152691T3 (es) Fabricacion de quesos pasta filata.
ES8706379A1 (es) Procedimiento para fabricar queso fresco
AU4489696A (en) Milk starter culture and use thereof for preparing antidiarrhoeal products
Buazzi et al. Survival of Listeria monocytogenes during the manufacture and ripening of Swiss cheese
FI97681B (fi) Menetelmä Tilsit-juuston ja Tilsit-tyyppisten juustojen valmistamiseksi
Sandine et al. Causes and control of culture-related flavor defects in cultured dairy products
Baribo et al. The production of a growth inhibitor by lactic streptococci
Quiberoni et al. Performance of Lactobacillus helveticus spontaneous phage-resistant mutants in hard cheese production
Peppler et al. Flavor development in Fontina and Romano cheese by fungal esterase
ATE26789T1 (de) Verfahren zur herstellung von natuerlich eingedickten und stabilisierten gesaeuerten milchprodukten und so hergestellte produkte.
Ibrahim Inhibition of Staphylococcus aureus under simulated cheddar cheese-making conditions
GB2228494A (en) Method of obtaining a bacterial ferment for medical-dietetic product
EP0104444A3 (de) Fermentationsverfahren und einen Bakterienstamm der Spezies Lactobacillus enthaltende Zusammensetzungen
GR3003013T3 (en) Milk treatment process for obtaining cheese
ATE353358T1 (de) Milchsäurebakterien der gattung lactococcus lactis und deren verwendung zur konservierung von nahrungsmitteln
US4690826A (en) Bacterial enzyme used as cheese ripening aid
Cox et al. Growth of psychrotrophic bacteria in raw and UHT‐treated goats' milk

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties