BR112013027353A2 - uso de cepas mutantes de lactobacilos resistentes à nisina para reduzir a pós-acidificação em produtos alimentícios - Google Patents

uso de cepas mutantes de lactobacilos resistentes à nisina para reduzir a pós-acidificação em produtos alimentícios

Info

Publication number
BR112013027353A2
BR112013027353A2 BR112013027353A BR112013027353A BR112013027353A2 BR 112013027353 A2 BR112013027353 A2 BR 112013027353A2 BR 112013027353 A BR112013027353 A BR 112013027353A BR 112013027353 A BR112013027353 A BR 112013027353A BR 112013027353 A2 BR112013027353 A2 BR 112013027353A2
Authority
BR
Brazil
Prior art keywords
food products
mutant strains
reduce post
post acidification
nisin resistant
Prior art date
Application number
BR112013027353A
Other languages
English (en)
Other versions
BR112013027353B1 (pt
Inventor
Anne Druesne
Jean-Michel Faurie
Peggy Garault
Original Assignee
Gervais Danone Sa
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 Gervais Danone Sa filed Critical Gervais Danone Sa
Publication of BR112013027353A2 publication Critical patent/BR112013027353A2/pt
Publication of BR112013027353B1 publication Critical patent/BR112013027353B1/pt

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
    • A23C9/1238—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
    • 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
    • A23V2400/123—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
    • A23V2400/11—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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

resumo patente de invenção: "uso de cepas mutantes de lactobacilos resistentes à nisina para reduzir a pós-acidificação em produtos alimentícios". a presente invenção refere-se a lactobacilos resistentes à nisina e seu uso para preparar produtos alimentícios com pós-acidificação reduzida.
BR112013027353-4A 2011-04-29 2011-04-29 Uso de pelo menos uma cepa de lactobacilos vivos resistentes à nisina e método para reduzir a pós-acidificação em produtos alimentícios BR112013027353B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2011/051902 WO2012146953A1 (en) 2011-04-29 2011-04-29 Use of nisin resistant mutant strains of lactobacilli for reducing the post acidification in food products

Publications (2)

Publication Number Publication Date
BR112013027353A2 true BR112013027353A2 (pt) 2017-01-17
BR112013027353B1 BR112013027353B1 (pt) 2022-02-15

Family

ID=44626828

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112013027353-4A BR112013027353B1 (pt) 2011-04-29 2011-04-29 Uso de pelo menos uma cepa de lactobacilos vivos resistentes à nisina e método para reduzir a pós-acidificação em produtos alimentícios

Country Status (8)

Country Link
US (2) US20140220177A1 (pt)
EP (1) EP2701522B1 (pt)
CN (1) CN103619184B (pt)
BR (1) BR112013027353B1 (pt)
ES (1) ES2762445T3 (pt)
MX (1) MX345948B (pt)
RU (1) RU2579907C2 (pt)
WO (1) WO2012146953A1 (pt)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3364766A1 (en) * 2015-10-23 2018-08-29 DSM IP Assets B.V. Low sugar flavoured yogurt
KR20180103140A (ko) * 2016-01-21 2018-09-18 시에이치알. 한센 에이/에스 락토바실러스 카제이를 이용한 발효유제품의 생산 방법
CN109497134B (zh) * 2018-11-08 2021-05-04 江南大学 一种可延缓植物乳杆菌发酵乳酸化的复合增殖剂

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH623204A5 (en) * 1976-08-02 1981-05-29 Nestle Sa Method for manufacturing cheeses
US5059431A (en) * 1990-12-07 1991-10-22 State Of Oregon Acting By And Through The State Board Of Higher Education On Behalf Of Oregon State University Process for deacidifying wine
JP2975148B2 (ja) 1991-03-18 1999-11-10 雪印乳業株式会社 発酵乳及びその製造法
DK0518096T3 (da) * 1991-06-14 1996-01-29 Nestle Sa Yoghurt indeholdende levende mikroorganismer
PH31093A (en) * 1993-08-06 1998-02-05 Nestec Ltd Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production and food composition comprising said lactobacillus.
EP0643136B1 (fr) * 1993-09-03 2001-10-31 Societe Des Produits Nestle S.A. Bactériocine de Streptococcus thermophilus
JP2824821B2 (ja) * 1993-11-04 1998-11-18 カルピス株式会社 乳酸菌及び発酵乳製品
JP3101143B2 (ja) 1994-03-02 2000-10-23 雪印乳業株式会社 保存中の酸度上昇を抑制した発酵乳の製造法
DE69420397T2 (de) * 1994-06-29 1999-12-23 Nestle Sa Fermentiertes Futtermittel
US5914248A (en) * 1994-11-18 1999-06-22 Stichting Nederlands Instituut Voor De Zuivelinderzoek Method for controlling the gene expression in lactic acid bacteria
FR2778921B1 (fr) 1998-05-22 2001-05-11 Gervais Danone Sa Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase
EP1273237A1 (en) * 2001-07-02 2003-01-08 CSK Food Enrichment B.V. Nisin-producing starter cultures for fermented food products
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.
EP1903893A1 (en) * 2005-07-20 2008-04-02 Unilever N.V. Edible product containing beneficial bacteria
EP1869983A1 (en) * 2006-06-23 2007-12-26 Chr. Hansen A/S Low post-acidifying lactic acid bacteria
RU2374320C2 (ru) * 2007-12-28 2009-11-27 Лидия Григорьевна Стоянова Штамм lactococcus lactis subsp.lactis f-119 - продуцент антибиотического комплекса lgs и способ получения антибиотического комплекса lgs с его использованием
DK2294926T3 (en) * 2008-06-30 2015-02-02 Meiji Co Ltd Process for making sour milk
EP2238837A1 (en) * 2009-04-06 2010-10-13 CSK Food Enrichment B.V. Nisin-tolerant culture comprising at least two Lactococcus strains and Leuconostoc, and method for producing cheese
CN101906153B (zh) * 2010-08-16 2013-05-08 张国峰 一种制备乳酸链球菌素的提取工艺

Also Published As

Publication number Publication date
ES2762445T3 (es) 2020-05-25
MX2013012651A (es) 2014-02-11
EP2701522B1 (en) 2019-10-02
MX345948B (es) 2017-02-27
EP2701522A1 (en) 2014-03-05
BR112013027353B1 (pt) 2022-02-15
RU2579907C2 (ru) 2016-04-10
WO2012146953A1 (en) 2012-11-01
CN103619184A (zh) 2014-03-05
CN103619184B (zh) 2017-06-27
US20140220177A1 (en) 2014-08-07
US20180020688A1 (en) 2018-01-25
RU2013153102A (ru) 2015-06-10

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 29/04/2011, OBSERVADAS AS CONDICOES LEGAIS. PATENTE CONCEDIDA CONFORME ADI 5.529/DF, QUE DETERMINA A ALTERACAO DO PRAZO DE CONCESSAO.