BR112016024384A2 - produção de iogurte - Google Patents

produção de iogurte

Info

Publication number
BR112016024384A2
BR112016024384A2 BR112016024384A BR112016024384A BR112016024384A2 BR 112016024384 A2 BR112016024384 A2 BR 112016024384A2 BR 112016024384 A BR112016024384 A BR 112016024384A BR 112016024384 A BR112016024384 A BR 112016024384A BR 112016024384 A2 BR112016024384 A2 BR 112016024384A2
Authority
BR
Brazil
Prior art keywords
fermentation
protease inhibitor
potato protein
yogurt
potato
Prior art date
Application number
BR112016024384A
Other languages
English (en)
Other versions
BR112016024384B1 (pt
Inventor
Maria Antoinette Mooij Catharina
Luigi Federico Giuseppin Marco
Eric Jacobus Spelbrink Robin
Original Assignee
Cooperatie Avebe U A
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 Cooperatie Avebe U A filed Critical Cooperatie Avebe U A
Publication of BR112016024384A2 publication Critical patent/BR112016024384A2/pt
Publication of BR112016024384B1 publication Critical patent/BR112016024384B1/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
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • 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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • 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
    • C12P5/00—Preparation of hydrocarbons or halogenated hydrocarbons
    • C12P5/02—Preparation of hydrocarbons or halogenated hydrocarbons acyclic
    • C12P5/023—Methane
    • 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
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/649—Biodiesel, i.e. fatty acid alkyl esters
    • 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
    • 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
    • Y02E50/30—Fuel from waste, e.g. synthetic alcohol or diesel

Abstract

a presente invenção é da área de fermentação, e refere-se a um método para preparo de iogurte por fermentação, compreendendo as etapas de prover uma cultura de partida de fermentação contendo um micro-organismo selecionado em um meio de cultura adequado, adicionar um inibidor de protease de proteína de batata ao meio de cultura, cultivar o micro-organismo, e coletar o iogurte. este método tem a vantagem de que o tempo de latência (lag time) da fermentação pode ser reduzido pela adição de montantes relativamente baixos de inibidor de protease de proteína de batata. tem a vantagem adicional de que o inibidor de protease de proteína de batata permite a aplicação do presente método em uma ampla faixa de ph e ampla faixa de temperatura incluindo pasteurização, é esterilizável por filtro e que o inibidor de protease de batata é não alergênico.
BR112016024384-6A 2014-05-09 2015-05-08 Método de produção de iogurte BR112016024384B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP14167734.4 2014-05-09
EP14167734 2014-05-09
PCT/NL2015/050324 WO2015170985A1 (en) 2014-05-09 2015-05-08 Production of yogurt

Publications (2)

Publication Number Publication Date
BR112016024384A2 true BR112016024384A2 (pt) 2017-08-15
BR112016024384B1 BR112016024384B1 (pt) 2022-05-31

Family

ID=50679941

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112016024384-6A BR112016024384B1 (pt) 2014-05-09 2015-05-08 Método de produção de iogurte

Country Status (9)

Country Link
US (1) US10602753B2 (pt)
EP (1) EP3139754A1 (pt)
JP (1) JP6514766B2 (pt)
CN (1) CN106455601B (pt)
BR (1) BR112016024384B1 (pt)
CA (1) CA2944398C (pt)
EA (1) EA036597B9 (pt)
WO (1) WO2015170985A1 (pt)
ZA (1) ZA201606681B (pt)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10640740B2 (en) 2015-11-06 2020-05-05 Cooperative AVEBE U.A. Fermentation
AU2017327600B2 (en) 2016-09-13 2022-05-19 Société des Produits Nestlé S.A. Fermented nutritional composition for cow's milk protein allergic subjects
WO2018192830A1 (en) 2017-04-21 2018-10-25 Dsm Ip Assets B.V. Process for the accelerated preparation of a fermented milk product with aid of an exopeptidase

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH580920A5 (pt) * 1973-09-20 1976-10-29 Zentralschweizerischer Milchve
DE2630560A1 (de) * 1976-07-07 1978-01-12 Bayer Ag Kosmetische zubereitungen
JPS54129164A (en) * 1978-03-27 1979-10-06 Kansai Runa Kk Production of lactic acid beverage
JP2000093166A (ja) * 1998-09-25 2000-04-04 Kyodo Milk Industry Co Ltd 卵白由来ビフィズス菌増殖促進物質と当該物質を含有する食品
EP1920662A1 (en) 2006-11-10 2008-05-14 Coöperatie Avebe U.A. Native potato protein isolates
EP2214498B1 (en) * 2007-11-07 2017-09-27 Coöperatie Avebe U.A. Method for preparing a food product with a potato protein isolate and use of the potato protein isolate
ATE523091T1 (de) * 2008-11-26 2011-09-15 Cooperatie Avebe U A Verbessertes schäumen von bier
EP3329783B1 (en) * 2009-02-05 2020-04-08 Novozymes A/S Method for producing an acidified milk product
EP2547412B1 (en) * 2010-03-15 2017-03-01 Rutgers, The State University of New Jersey Methods of obtaining natural products from comestible fluids and methods of use

Also Published As

Publication number Publication date
CA2944398C (en) 2021-08-31
EA201691699A1 (ru) 2017-05-31
CN106455601A (zh) 2017-02-22
EA036597B9 (ru) 2021-02-20
JP2017514527A (ja) 2017-06-08
EP3139754A1 (en) 2017-03-15
CN106455601B (zh) 2019-10-22
JP6514766B2 (ja) 2019-05-15
ZA201606681B (en) 2018-05-30
US10602753B2 (en) 2020-03-31
US20170055541A1 (en) 2017-03-02
CA2944398A1 (en) 2015-11-12
BR112016024384B1 (pt) 2022-05-31
EA036597B1 (ru) 2020-11-27
WO2015170985A1 (en) 2015-11-12

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B09W Correction of the decision to grant [chapter 9.1.4 patent gazette]

Free format text: RETIFICA-SE O DEFERIMENTO DA RPI 2664 DE 25/01/2022 POR TER SIDO EFETUADO COM INCORRECAO.

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 08/05/2015, OBSERVADAS AS CONDICOES LEGAIS