DK0690922T3 - Lactobacillus sake-lignende stammer, fremstilling og anvendelse af deres exopolysaccharider - Google Patents

Lactobacillus sake-lignende stammer, fremstilling og anvendelse af deres exopolysaccharider

Info

Publication number
DK0690922T3
DK0690922T3 DK94901904T DK94901904T DK0690922T3 DK 0690922 T3 DK0690922 T3 DK 0690922T3 DK 94901904 T DK94901904 T DK 94901904T DK 94901904 T DK94901904 T DK 94901904T DK 0690922 T3 DK0690922 T3 DK 0690922T3
Authority
DK
Denmark
Prior art keywords
strains
pct
exopolysaccharides
preparation
lactobacillus sake
Prior art date
Application number
DK94901904T
Other languages
Danish (da)
English (en)
Inventor
Den Berg Dirk Johannes Cor Van
Adrianus Marinus Ledeboer
Gerard Willem Robijn
Robert Vreeker
Original Assignee
Unilever Nv
Unilever Plc
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, Unilever Plc filed Critical Unilever Nv
Application granted granted Critical
Publication of DK0690922T3 publication Critical patent/DK0690922T3/da

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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
DK94901904T 1992-12-02 1993-11-26 Lactobacillus sake-lignende stammer, fremstilling og anvendelse af deres exopolysaccharider DK0690922T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92203728 1992-12-02
PCT/EP1993/003338 WO1994012656A1 (fr) 1992-12-02 1993-11-26 Souches semblables au lactobacillus sake, production et utilisation de leurs exopolysaccharides

Publications (1)

Publication Number Publication Date
DK0690922T3 true DK0690922T3 (da) 1999-05-03

Family

ID=8211092

Family Applications (1)

Application Number Title Priority Date Filing Date
DK94901904T DK0690922T3 (da) 1992-12-02 1993-11-26 Lactobacillus sake-lignende stammer, fremstilling og anvendelse af deres exopolysaccharider

Country Status (10)

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

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
WO1999018807A2 (fr) * 1997-10-13 1999-04-22 Unilever N.V. Procede de preparation d'un produit laitier a tartiner
ATE390845T1 (de) * 2001-08-06 2008-04-15 Ernst Boecker Gmbh & Co Kg Verfahren zur herstellung von prebiotischen sauerteigen/vorteigen
EP1350433A1 (fr) * 2002-04-05 2003-10-08 Quest International B.V. Produits texturés à base de protéines laitières et stables dans des conditions acides
DE60330781D1 (de) * 2002-08-06 2010-02-11 Danisco Anwendung von lactobacillus zur herstellung von exopolysacchariden in nahrungsmittel und pharmazeutische zusammensetzungen
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 (fr) * 2005-06-22 2006-12-28 Mubarak City For Scientific Research & Technology Applications Fabrication microbienne d'un biosurfactant presentant d'excellentes proprietes d'emulsification et de tensioactivite
EP1852018A1 (fr) 2006-05-03 2007-11-07 Nestec S.A. Dessert glacé fermenté
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
CN103458921B (zh) 2011-02-22 2016-05-11 考迪尔种子公司 喷雾干燥的黑芥子酶和用于生产异硫氰酸酯的用途
EP2897464B1 (fr) 2012-09-21 2015-12-09 Unilever N.V. Émulsion eau dans le huile comestible et procédé de préparation d'une telle émulsion
TR201904972T4 (tr) * 2012-09-21 2019-05-21 Unilever Nv Yenilebilir yağda su emülsiyonları ve bu emülsiyonların hazırlanması için bir işlem.

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
EP0690922A1 (fr) 1996-01-10
EP0690922B1 (fr) 1998-07-29
ZA938903B (en) 1995-05-29
ATE169060T1 (de) 1998-08-15
JPH08504578A (ja) 1996-05-21
DE69320067D1 (de) 1998-09-03
AU5628794A (en) 1994-06-22
CA2150665A1 (fr) 1994-06-09
WO1994012656A1 (fr) 1994-06-09
AU691165B2 (en) 1998-05-14
US5834043A (en) 1998-11-10
DE69320067T2 (de) 1999-02-18

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