BR112017027640A2 - leite fermentado inoculado com ambas bactérias ácido-láticas (lab) e bacilo - Google Patents

leite fermentado inoculado com ambas bactérias ácido-láticas (lab) e bacilo

Info

Publication number
BR112017027640A2
BR112017027640A2 BR112017027640A BR112017027640A BR112017027640A2 BR 112017027640 A2 BR112017027640 A2 BR 112017027640A2 BR 112017027640 A BR112017027640 A BR 112017027640A BR 112017027640 A BR112017027640 A BR 112017027640A BR 112017027640 A2 BR112017027640 A2 BR 112017027640A2
Authority
BR
Brazil
Prior art keywords
lactic acid
lab
bacillus
acid bacteria
fermented milk
Prior art date
Application number
BR112017027640A
Other languages
English (en)
Other versions
BR112017027640B1 (pt
Inventor
Bjerre Karin
Dines Cantor Mette
Derkx Patrick
Janzen Thomas
Original Assignee
Chr Hansen As
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 Chr Hansen As filed Critical Chr Hansen As
Publication of BR112017027640A2 publication Critical patent/BR112017027640A2/pt
Publication of BR112017027640B1 publication Critical patent/BR112017027640B1/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
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, microorganisms or 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
    • 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
    • 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
    • A23V2400/137—Delbrueckii
    • 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
    • A23V2400/231—Lactis
    • 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

a presente invenção refere-se a um método para a produção de um produto lácteo fermentado com bactérias ácido-lácteas compreendendo fermentação de leite com bactérias ácido-lácteas (lab) inoculadas e bactéria de bacilos inoculada.
BR112017027640-2A 2015-07-09 2016-06-30 Leite fermentado inoculado com ambas bactérias ácido-láticas (lab) e bacilo BR112017027640B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP15176049.3 2015-07-09
EP15176049 2015-07-09
PCT/EP2016/065327 WO2017005601A1 (en) 2015-07-09 2016-06-30 Fermented milk inoculated with both lactic acid bacteria (lab) and bacillus

Publications (2)

Publication Number Publication Date
BR112017027640A2 true BR112017027640A2 (pt) 2018-08-28
BR112017027640B1 BR112017027640B1 (pt) 2022-09-06

Family

ID=53541547

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017027640-2A BR112017027640B1 (pt) 2015-07-09 2016-06-30 Leite fermentado inoculado com ambas bactérias ácido-láticas (lab) e bacilo

Country Status (7)

Country Link
US (1) US11684073B2 (pt)
EP (1) EP3319452A1 (pt)
JP (1) JP6849649B2 (pt)
CN (1) CN107734972B (pt)
BR (1) BR112017027640B1 (pt)
RU (1) RU2751166C2 (pt)
WO (1) WO2017005601A1 (pt)

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CN115444118A (zh) * 2022-11-09 2022-12-09 四川大学 一种萝卜干制作方法

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WO2017208237A1 (en) * 2016-05-29 2017-12-07 The State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (Aro) (Volcani Center) Method of generating bacterial compositions
JP7046492B2 (ja) * 2017-02-17 2022-04-04 株式会社明治 低酸味発酵乳の製造方法
CN111295096A (zh) * 2017-08-30 2020-06-16 科·汉森有限公司 生产中温发酵乳制品的方法
CN111031801A (zh) * 2017-08-30 2020-04-17 科·汉森有限公司 生产改良的中温发酵乳制品的工艺
KR102080185B1 (ko) * 2018-06-25 2020-04-07 한국원자력연구원 바실러스 시아멘시스 균주, 이로부터 유래된 감마폴리글루탐산 생산방법 및 그로부터 생산된 감마폴리글루탐산 포함 배양 상등액
CN112512325A (zh) * 2018-08-21 2021-03-16 科·汉森有限公司 使用孢子形成阴性芽孢杆菌菌株生产改善的乳制品的方法
CN109645344A (zh) * 2019-01-25 2019-04-19 纽斯葆广赛（广东）生物科技股份有限公司 一种高含量纳豆激酶的纳豆冻干粉的制备方法
CN110129230B (zh) * 2019-05-20 2020-11-17 江南大学 一种微生物制剂及其在高速公路服务区生活污水处理中的应用
EA202193114A1 (ru) * 2019-05-28 2022-03-18 Кхр. Хансен А/С Способ получения ферментированного молочного продукта с повышенным уровнем пробиотиков
CN110403011B (zh) * 2019-07-17 2022-12-16 华南理工大学 一种凝结芽孢杆菌发酵乳及其制备方法
CN110692719A (zh) * 2019-11-01 2020-01-17 南京神农园食品产业有限公司 一种凝结芽孢杆菌jy69及其制备活菌型混合莓果浆的方法
CN110862947B (zh) * 2019-12-18 2020-08-11 江苏恒顺醋业股份有限公司 一株沙福芽孢杆菌、微生物菌剂及应用、食醋制备方法
US20230138227A1 (en) * 2020-02-25 2023-05-04 Karoll Andriettee GONZALEZ PIZARRO Group of microorganisms composed by lactobacillus sp strain k03d08, bacillus sp strain k03b01 and kazachstania sp strain k03k02g and its compositions; a process for obtaining casein-free dairy derivative containing short-chain fatty acids and hydroxylated short-chain fatty acids generated by the metabolism of the group of microorganisms
CN111621448A (zh) * 2020-07-03 2020-09-04 沈阳农业大学 一株贝莱斯芽孢杆菌sn-1及其发酵生产胞外多糖的方法
CN112088902B (zh) * 2020-07-17 2021-08-24 山东元泰生物工程有限公司 一种植物诱导剂的制备方法
CN112481153B (zh) * 2020-11-17 2023-11-07 新疆晋芳农业科技有限公司 一种Rhodoblastus sphagnicola耦合复合菌剂及其应用
CN112708585B (zh) * 2021-02-03 2022-01-21 泸州品创科技有限公司 高产纤溶酶和γ-PGA的地衣芽孢杆菌菌株及其用途
CN115428925B (zh) * 2022-11-08 2023-03-24 四川大学 萝卜干的制备方法

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WO2009155733A1 (zh) * 2008-06-26 2009-12-30 柏氏国际股份有限公司 生产发酵乳的方法
BRPI1011918A2 (pt) * 2009-06-30 2015-09-22 Chr Hansen As método para produzir um produto de leite fermentado.
BR112013009280B1 (pt) * 2010-10-22 2021-08-31 Chr. Hansen A/S Método para obter uma cepa de bactérias do ácido láctico de texturização, método de produzir um laticínio e uso de uma cepa de bactérias do ácido láctico
KR20130122243A (ko) * 2012-04-30 2013-11-07 건국대학교 산학협력단 발효 고춧가루를 첨가한 요구르트 제조 방법
JP5873422B2 (ja) * 2012-12-14 2016-03-01 森永乳業株式会社 撹拌型発酵乳の製造方法
CN103190478B (zh) 2013-04-09 2014-07-23 山东大学 含Levan果聚糖的酸奶的制备方法
CN103300147B (zh) 2013-06-25 2014-07-02 柳陈坚 采用两步法制作具有血管紧张素转化酶抑制活性发酵乳的方法
CN104472685A (zh) * 2014-12-10 2015-04-01 浙江大学 选育纳豆芽孢杆菌与干酪乳杆菌共发酵制备富含纳豆激酶和吡咯喹啉醌的酸奶的方法
CN104585318A (zh) * 2014-12-11 2015-05-06 惠州学院 一种原荔枝果汁发酵制备乳酸菌饮料的方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115444118A (zh) * 2022-11-09 2022-12-09 四川大学 一种萝卜干制作方法

Also Published As

Publication number Publication date
RU2751166C2 (ru) 2021-07-09
CN107734972A (zh) 2018-02-23
WO2017005601A1 (en) 2017-01-12
JP2018518982A (ja) 2018-07-19
US11684073B2 (en) 2023-06-27
RU2018102562A3 (pt) 2019-12-10
BR112017027640B1 (pt) 2022-09-06
US20180199582A1 (en) 2018-07-19
EP3319452A1 (en) 2018-05-16
RU2018102562A (ru) 2019-08-09
CN107734972B (zh) 2021-11-23
JP6849649B2 (ja) 2021-03-24

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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]
B06A Patent application procedure suspended [chapter 6.1 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 30/06/2016, OBSERVADAS AS CONDICOES LEGAIS