BR112018014104A2 - método de produzir um produto lácteo fermentado usando lactobacillus casei - Google Patents
método de produzir um produto lácteo fermentado usando lactobacillus caseiInfo
- Publication number
- BR112018014104A2 BR112018014104A2 BR112018014104A BR112018014104A BR112018014104A2 BR 112018014104 A2 BR112018014104 A2 BR 112018014104A2 BR 112018014104 A BR112018014104 A BR 112018014104A BR 112018014104 A BR112018014104 A BR 112018014104A BR 112018014104 A2 BR112018014104 A2 BR 112018014104A2
- Authority
- BR
- Brazil
- Prior art keywords
- lactobacillus casei
- producing
- fermented milk
- milk product
- milk
- Prior art date
Links
- 244000199866 Lactobacillus casei Species 0.000 title abstract 3
- 235000013958 Lactobacillus casei Nutrition 0.000 title abstract 3
- 229940017800 lactobacillus casei Drugs 0.000 title abstract 3
- 235000014048 cultured milk product Nutrition 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 4
- 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 2
- 235000014655 lactic acid Nutrition 0.000 abstract 2
- 239000004310 lactic acid Substances 0.000 abstract 2
- 239000008101 lactose Substances 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
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 235000021001 fermented dairy product Nutrition 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 241000894007 species Species 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/249—Thermophilus
-
- 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
-
- 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
- C12R2001/245—Lactobacillus casei
-
- 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
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (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)
- Fodder In General (AREA)
Abstract
a presente invenção refere-se a um método de produzir um produto lácteo fermentado compreendendo adicionar bactérias do ácido láctico ao leite, em que as bactérias compreendem lactobacillus casei e pelo menos uma cepa adicional de bactérias do ácido láctico de uma espécie exceto lactobacillus casei, em que a cepa adicional tem uma deficiência no metabolismo da lactose, mas é capaz de metabolizar um ou vários carboidratos, exceto lactose, presentes no leite.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16152207.3 | 2016-01-21 | ||
| EP16152207 | 2016-01-21 | ||
| PCT/EP2017/051299 WO2017125600A1 (en) | 2016-01-21 | 2017-01-23 | Method of producing a fermented milk product using lactobacillus casei |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| BR112018014104A2 true BR112018014104A2 (pt) | 2018-12-11 |
| BR112018014104B1 BR112018014104B1 (pt) | 2022-11-29 |
Family
ID=55398174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112018014104-6A BR112018014104B1 (pt) | 2016-01-21 | 2017-01-23 | Método de produzir um produto lácteo fermentado,composição e produto alimentício |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US11744259B2 (pt) |
| EP (1) | EP3405040B1 (pt) |
| JP (2) | JP7316044B2 (pt) |
| KR (1) | KR20180103140A (pt) |
| CN (1) | CN108882718A (pt) |
| BR (1) | BR112018014104B1 (pt) |
| DK (1) | DK3405040T3 (pt) |
| MX (1) | MX2018008608A (pt) |
| WO (1) | WO2017125600A1 (pt) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3568024B1 (en) | 2017-01-13 | 2020-11-25 | Chr. Hansen A/S | Process for producing a fermented milk product |
| AU2019259880A1 (en) * | 2018-04-24 | 2020-10-15 | 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 probiotic strain |
| EA202193114A1 (ru) | 2019-05-28 | 2022-03-18 | Кхр. Хансен А/С | Способ получения ферментированного молочного продукта с повышенным уровнем пробиотиков |
| CN111676167B (zh) * | 2020-06-30 | 2022-02-11 | 贵州大学 | 一种干酪乳杆菌lb20201及其应用 |
| JP7190773B1 (ja) | 2021-12-22 | 2022-12-16 | オハヨー乳業株式会社 | 乳酸菌スターター及びそれを用いて得られる発酵乳 |
| CN114403220B (zh) * | 2021-12-24 | 2024-03-22 | 昆明生物制造研究院有限公司 | 一种乳酸菌气泡水及其制备方法 |
| JP7089818B1 (ja) | 2022-01-11 | 2022-06-23 | オハヨー乳業株式会社 | 乳酸菌スターター及びそれを用いて得られる発酵乳 |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880002178B1 (ko) * | 1982-11-18 | 1988-10-17 | 마쓰 소노 히사미 | 유산균 음료의 제조법 |
| US4912047A (en) * | 1987-05-15 | 1990-03-27 | Microlife Technics, Inc. | Preventing psychrotrophic bacterial spoilage in raw milk |
| ATE128325T1 (de) | 1991-06-14 | 1995-10-15 | Nestle Sa | Lebendige mikroorganismen enthaltender joghurt. |
| US6033691A (en) * | 1996-06-13 | 2000-03-07 | Sancor Cooperativas Unidas Limitada | Process for manufacturing a biologically active fermented milk product and product obtained by the process |
| FR2778921B1 (fr) * | 1998-05-22 | 2001-05-11 | Gervais Danone Sa | Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase |
| US7323199B2 (en) * | 2000-06-14 | 2008-01-29 | Vrije Universiteit Brussel | Method for the preparation of yoghurt and other fermented milk products |
| US7465576B2 (en) * | 2004-08-12 | 2008-12-16 | Bhph Company Limited | Method for treating periodontal disease with a bacteriocidal disinfectant |
| 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. |
| PL1991660T3 (pl) * | 2006-02-24 | 2011-10-31 | Chr Hansen As | Bakterie kwasu mlekowego dostarczające poprawionej tekstury fermentowanym produktom mlecznym |
| FR2930264B1 (fr) | 2008-04-18 | 2013-02-22 | Gervais Danone Sa | Nouvelle souche de lactobacillus paracasei subsp. paracasei dotee de proprietes antimicrobiennes et immunomodulatrices. |
| EP2334191B1 (en) * | 2008-08-29 | 2018-10-10 | Chr. Hansen A/S | Use of l. helveticus in a method for making cheese |
| WO2011031905A1 (en) * | 2009-09-11 | 2011-03-17 | General Mills, Inc. | Use of electricity to increase the transfer of molecules across biological membranes for the acceleration of dairy fermentation |
| US20130149415A1 (en) * | 2010-07-15 | 2013-06-13 | Laurent Marchal | Use of manganese for enhancing the growth of L.casei in mixed cultures. |
| CN101971880B (zh) * | 2010-11-30 | 2012-07-25 | 武汉光明乳品有限公司 | 干酪乳杆菌高含量发酵乳及其制造方法 |
| CN102007968A (zh) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | 一种含有干酪乳杆菌的活性乳酸菌饮料及其制作方法 |
| ES2811978T3 (es) | 2011-01-21 | 2021-03-15 | Chr Hansen As | Probióticos en bebidas de frutas |
| EP2701522B1 (en) * | 2011-04-29 | 2019-10-02 | Compagnie Gervais Danone | Use of nisin resistant mutant strains of lactobacilli for reducing the post acidification in food products |
| KR102114408B1 (ko) * | 2012-04-25 | 2020-05-25 | 시에이치알. 한센 에이/에스 | 천연 감미가 증강된 발효 식품을 제조하기 위한 유산균의 용도 |
| CN103060219A (zh) * | 2012-04-26 | 2013-04-24 | 常州康乐优生物技术有限公司 | 一种发酵乳饮料制造方法及其所应用的干酪乳杆菌 |
| CN113558102A (zh) * | 2014-06-19 | 2021-10-29 | 科.汉森有限公司 | 后酸化控制提高的制备发酵乳产品的方法 |
| ES2672978T3 (es) * | 2014-06-19 | 2018-06-19 | Chr. Hansen A/S | Método de producción de un producto de leche fermentada con control mejorado de la acidificación posterior |
-
2017
- 2017-01-23 EP EP17701680.5A patent/EP3405040B1/en active Active
- 2017-01-23 WO PCT/EP2017/051299 patent/WO2017125600A1/en active Application Filing
- 2017-01-23 JP JP2018537820A patent/JP7316044B2/ja active Active
- 2017-01-23 KR KR1020187023938A patent/KR20180103140A/ko unknown
- 2017-01-23 CN CN201780007143.7A patent/CN108882718A/zh active Pending
- 2017-01-23 MX MX2018008608A patent/MX2018008608A/es unknown
- 2017-01-23 DK DK17701680.5T patent/DK3405040T3/da active
- 2017-01-23 BR BR112018014104-6A patent/BR112018014104B1/pt active IP Right Grant
- 2017-01-23 US US16/070,466 patent/US11744259B2/en active Active
-
2021
- 2021-12-03 JP JP2021197045A patent/JP2022033142A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| US11744259B2 (en) | 2023-09-05 |
| WO2017125600A1 (en) | 2017-07-27 |
| JP7316044B2 (ja) | 2023-07-27 |
| EP3405040B1 (en) | 2021-08-04 |
| KR20180103140A (ko) | 2018-09-18 |
| MX2018008608A (es) | 2018-11-19 |
| CN108882718A (zh) | 2018-11-23 |
| EP3405040A1 (en) | 2018-11-28 |
| JP2019502393A (ja) | 2019-01-31 |
| BR112018014104B1 (pt) | 2022-11-29 |
| DK3405040T3 (da) | 2021-09-20 |
| JP2022033142A (ja) | 2022-02-28 |
| US20190082707A1 (en) | 2019-03-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B350 | Update of information on the portal [chapter 15.35 patent gazette] | ||
| B06W | Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 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 23/01/2017, OBSERVADAS AS CONDICOES LEGAIS |