CN102695420B - 用于通过过量表达胞外多糖质构化食品的具有修饰的半乳糖激酶表达的乳酸细菌 - Google Patents

用于通过过量表达胞外多糖质构化食品的具有修饰的半乳糖激酶表达的乳酸细菌 Download PDF

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CN102695420B
CN102695420B CN201080038979.1A CN201080038979A CN102695420B CN 102695420 B CN102695420 B CN 102695420B CN 201080038979 A CN201080038979 A CN 201080038979A CN 102695420 B CN102695420 B CN 102695420B
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lactic acid
milk
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CN102695420A (zh
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托马斯·简森
迪特·埃勒高·克里斯琴森
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    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using 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 OR TREATMENT 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
    • 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 OR TREATMENT 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C12N9/12—Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
    • 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
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C12N9/12—Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
    • C12N9/1205—Phosphotransferases with an alcohol group as acceptor (2.7.1), e.g. protein kinases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y207/00—Transferases transferring phosphorus-containing groups (2.7)
    • C12Y207/01—Phosphotransferases with an alcohol group as acceptor (2.7.1)
    • C12Y207/01006—Galactokinase (2.7.1.6)
    • 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 OR TREATMENT THEREOF
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
CN201080038979.1A 2009-09-01 2010-09-01 用于通过过量表达胞外多糖质构化食品的具有修饰的半乳糖激酶表达的乳酸细菌 Active CN102695420B (zh)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DKPA200900984 2009-09-01
DKPA200900984 2009-09-01
DKPA201000070 2010-01-28
DKPA201000070 2010-01-28
PCT/EP2010/062808 WO2011026863A1 (en) 2009-09-01 2010-09-01 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide

Publications (2)

Publication Number Publication Date
CN102695420A CN102695420A (zh) 2012-09-26
CN102695420B true CN102695420B (zh) 2016-01-20

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CN201080038979.1A Active CN102695420B (zh) 2009-09-01 2010-09-01 用于通过过量表达胞外多糖质构化食品的具有修饰的半乳糖激酶表达的乳酸细菌

Country Status (12)

Country Link
US (2) US20120164275A1 (enExample)
EP (1) EP2473058B2 (enExample)
JP (1) JP5944824B2 (enExample)
KR (1) KR101773994B1 (enExample)
CN (1) CN102695420B (enExample)
BR (1) BR112012004706B1 (enExample)
DK (1) DK2473058T4 (enExample)
EA (1) EA028250B1 (enExample)
ES (1) ES2644220T5 (enExample)
MX (1) MX344042B (enExample)
PL (1) PL2473058T5 (enExample)
WO (1) WO2011026863A1 (enExample)

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MX338822B (es) 2010-01-28 2016-05-03 Chr Hansen As Bacteria lactica para texturizar productos alimenticios seleccionados con base en la resistencia al fago.
MX346975B (es) 2010-10-22 2017-04-07 Chr Hansen As Cepas texturizadoras de bacterias de acido lactico.
CN102559705A (zh) * 2010-10-28 2012-07-11 内蒙古蒙牛乳业（集团）股份有限公司 一种EPS基因簇EpsA、EpsB、EpsC、EpsD
JP6767114B2 (ja) 2012-04-25 2020-10-14 セーホーエル．ハンセン アクティーゼルスカブ 増大した天然の甘味を有する発酵食品を調製するための乳酸菌の使用
EP2796050A1 (en) * 2013-04-24 2014-10-29 Danone GmbH Lactic acid bacteria capable of enhancing fruit flavour
WO2015074054A1 (en) * 2013-11-18 2015-05-21 The Trustees Of Columbia University In The City Of New York Improving microbial fitness in the mammalian gut
WO2015193449A1 (en) * 2014-06-19 2015-12-23 Chr. Hansen A/S Method of producing a fermented milk product with reduced residual lactose concentration
EP3389384A1 (en) * 2015-12-18 2018-10-24 Chr. Hansen A/S Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
US11160288B2 (en) 2016-03-31 2021-11-02 Chr. Hansen A/S Use of glucose deficient Streptococcus thermophiles strains in a process for producing fermented milk products
SG11201901717XA (en) * 2016-09-01 2019-03-28 Chr Hansen As New bacteria
EP3599877B1 (en) 2017-03-28 2022-07-06 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor
JP6940305B2 (ja) 2017-06-01 2021-09-22 株式会社明治 チーズ風味素材の製造方法
CN111433347B (zh) * 2017-08-28 2023-09-08 科·汉森有限公司 用于制备例如马苏里拉干酪的嗜热链球菌(st)细胞
EP3675641A1 (en) 2017-08-30 2020-07-08 Chr. Hansen A/S Process for producing an improved mesophilic fermented milk product
WO2019061263A1 (en) * 2017-09-29 2019-04-04 Dupont Nutrition Biosciences Aps NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF
CN111527196A (zh) 2017-12-22 2020-08-11 杜邦营养生物科学有限公司 具有增甜特性的新型乳酸细菌及其用途
CA3105557A1 (en) 2018-06-20 2019-12-26 Chr. Hansen A/S A method for producing a cheese with reduced amount of galactose
US20210195907A1 (en) 2018-08-21 2021-07-01 Chr. Hansen A/S Process for producing an improved fermented milk product using a sporulation negative bacillus strain
AU2018418824B2 (en) 2018-12-21 2025-08-21 International N&H Denmark Aps New lactic acid bacteria
CN109735556A (zh) * 2019-02-22 2019-05-10 昆明理工大学 引导糖基转移酶基因的用途
JP2022538032A (ja) 2019-06-20 2022-08-31 セーホーエル．ハンセン アクティーゼルスカブ 比較的高い安定したｐＨを有する発酵乳製品を製造するためのＳＴ Ｇａｌ（＋）菌の使用
EP3845069B1 (en) 2019-12-30 2022-08-24 Compagnie Gervais Danone Sucrose negative streptococcus thermophilus for use in preparation of fermented products
JP2023528345A (ja) 2020-05-29 2023-07-04 セーホーエル．ハンセン アクティーゼルスカブ 発酵食品製品を調製するための乳酸菌組成物
CN116209358A (zh) * 2020-11-17 2023-06-02 科·汉森有限公司 具有改善的质构化特性的乳酸菌菌株
EP4297574A2 (en) 2021-02-26 2024-01-03 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented products
EP4112715A1 (en) 2021-07-01 2023-01-04 Compagnie Gervais Danone Bifidobacteria for use in preparation of fermented products
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ES2644220T3 (es) 2017-11-28
KR20120073238A (ko) 2012-07-04
EP2473058A1 (en) 2012-07-11
EP2473058B1 (en) 2017-08-09
EA028250B1 (ru) 2017-10-31
DK2473058T4 (da) 2025-02-17
US20120164275A1 (en) 2012-06-28
ES2644220T5 (en) 2025-04-21
EP2473058B2 (en) 2024-12-25
US20170298457A1 (en) 2017-10-19
JP2013503604A (ja) 2013-02-04
CN102695420A (zh) 2012-09-26
BR112012004706B1 (pt) 2019-09-10
PL2473058T5 (pl) 2025-04-28
MX344042B (es) 2016-12-02
MX2012002594A (es) 2012-04-19
JP5944824B2 (ja) 2016-07-05
PL2473058T3 (pl) 2018-02-28
BR112012004706A2 (pt) 2015-09-08
DK2473058T3 (en) 2017-09-18
EA201270351A1 (ru) 2012-08-30
WO2011026863A1 (en) 2011-03-10
KR101773994B1 (ko) 2017-09-01

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