DE69320067D1 - Lactobacillus sake ähnliche Stämme Herstellung und Verwendung von deren Exopolysacchariden - Google Patents

Lactobacillus sake ähnliche Stämme Herstellung und Verwendung von deren Exopolysacchariden

Info

Publication number
DE69320067D1
DE69320067D1 DE69320067T DE69320067T DE69320067D1 DE 69320067 D1 DE69320067 D1 DE 69320067D1 DE 69320067 T DE69320067 T DE 69320067T DE 69320067 T DE69320067 T DE 69320067T DE 69320067 D1 DE69320067 D1 DE 69320067D1
Authority
DE
Germany
Prior art keywords
pct
strains
exopolysaccharides
lactobacillus sake
sec
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
DE69320067T
Other languages
English (en)
Other versions
DE69320067T2 (de
Inventor
Den Berg Dirk Johannes Cor Van
Adrianus Marinus Ledeboer
Gerard Willem Robijn
Robert Vreeker
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of DE69320067D1 publication Critical patent/DE69320067D1/de
Application granted granted Critical
Publication of DE69320067T2 publication Critical patent/DE69320067T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
    • 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
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • 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
    • A23V2400/179—Sakei
    • 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
DE69320067T 1992-12-02 1993-11-26 Lactobacillus sake ähnliche Stämme Herstellung und Verwendung von deren Exopolysacchariden Expired - Fee Related DE69320067T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92203728 1992-12-02
PCT/EP1993/003338 WO1994012656A1 (en) 1992-12-02 1993-11-26 Lactobacillus sake like strains, production and use of their exopolysaccharides

Publications (2)

Publication Number Publication Date
DE69320067D1 true DE69320067D1 (de) 1998-09-03
DE69320067T2 DE69320067T2 (de) 1999-02-18

Family

ID=8211092

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69320067T Expired - Fee Related DE69320067T2 (de) 1992-12-02 1993-11-26 Lactobacillus sake ähnliche Stämme Herstellung und Verwendung von deren Exopolysacchariden

Country Status (10)

Country Link
US (1) US5834043A (de)
EP (1) EP0690922B1 (de)
JP (1) JPH08504578A (de)
AT (1) ATE169060T1 (de)
AU (1) AU691165B2 (de)
CA (1) CA2150665A1 (de)
DE (1) DE69320067T2 (de)
DK (1) DK0690922T3 (de)
WO (1) WO1994012656A1 (de)
ZA (1) ZA938903B (de)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2971027B2 (ja) * 1996-03-13 1999-11-02 雪印乳業株式会社 美白剤
AU725050B2 (en) 1997-10-13 2000-10-05 Unilever Plc Method of preparing a dairy spread
EP1283011B1 (de) * 2001-08-06 2008-04-02 Ernst Böcker GmbH & Co. KG Verfahren zur Herstellung von prebiotischen Sauerteigen/Vorteigen
EP1350433A1 (de) * 2002-04-05 2003-10-08 Quest International B.V. Säureresistente, auf Milchproteinen basierende Produkte mit Struktur
NZ537499A (en) * 2002-08-06 2007-01-26 Danisco Use of lactobacillus to produce exopolysaccharides in food and pharmaceutical compositions
FI116878B (fi) * 2003-02-21 2006-03-31 Maa Ja Elintarviketalouden Tut Glukosinolaattien entsymaattisen hajottamisen ohjaaminen maitohappobakteerin avulla
NZ526804A (en) * 2003-07-02 2006-03-31 Fonterra Co Operative Group Process for producing a modified dairy product
WO2006136178A1 (en) * 2005-06-22 2006-12-28 Mubarak City For Scientific Research & Technology Applications Microbial production of a biosurfactant exhibiting exellent emulsification and surface active properties
EP1852018A1 (de) 2006-05-03 2007-11-07 Nestec S.A. Fermentiertes Eiskonfekt
DE102010010118A1 (de) * 2010-03-04 2011-09-08 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
JP6009467B2 (ja) 2011-02-22 2016-10-19 コーディル・シード・カンパニー・インコーポレイテッドＣａｕｄｉｌｌ Ｓｅｅｄ Ｃｏｍｐａｎｙ， Ｉｎｃ． 噴霧乾燥ミロシナーゼ、及びイソチオシアネートを製造するための使用
HUE043409T2 (hu) * 2012-09-21 2019-08-28 Upfield Europe Bv Ehetõ víz-az-olajban emulziók és eljárás az emulziók elõállítására
PL2897464T3 (pl) 2012-09-21 2016-06-30 Unilever Bcs Europe Bv Jadalna emulsja typu woda-w-oleju oraz sposób wytwarzania takiej emulsji

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4396763A (en) * 1981-01-14 1983-08-02 Meiji Milk Products Company Limited High molecular polysaccharide MPS-80
JPS63196521A (ja) * 1987-02-10 1988-08-15 Yakult Honsha Co Ltd 腫瘍細胞障害性因子誘起剤
US5204247A (en) * 1988-07-13 1993-04-20 Sumitomo Heavy Industries, Ltd. Lactobacillus sp. KPB-167 and method of manufacturing viscose polysaccharides employing the same

Also Published As

Publication number Publication date
ZA938903B (en) 1995-05-29
AU5628794A (en) 1994-06-22
DK0690922T3 (da) 1999-05-03
JPH08504578A (ja) 1996-05-21
CA2150665A1 (en) 1994-06-09
EP0690922A1 (de) 1996-01-10
ATE169060T1 (de) 1998-08-15
WO1994012656A1 (en) 1994-06-09
AU691165B2 (en) 1998-05-14
EP0690922B1 (de) 1998-07-29
DE69320067T2 (de) 1999-02-18
US5834043A (en) 1998-11-10

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee