DK2699097T3 - Taste Reinforcing Lactobacillus rhamnosus - Google Patents

Taste Reinforcing Lactobacillus rhamnosus Download PDF

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Publication number
DK2699097T3
DK2699097T3 DK12713972.3T DK12713972T DK2699097T3 DK 2699097 T3 DK2699097 T3 DK 2699097T3 DK 12713972 T DK12713972 T DK 12713972T DK 2699097 T3 DK2699097 T3 DK 2699097T3
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DK
Denmark
Prior art keywords
strain
lactobacillus rhamnosus
milk
composition
diacetyl
Prior art date
Application number
DK12713972.3T
Other languages
Danish (da)
English (en)
Inventor
Gunnar Oeregaard
Jeorges Trihaas
Ditte Marie Folkenberg
Birgitte Vedel Thage
Luciana Jimenez
Gaelle Lettier Buchhorn
Ditte Marie Brandt
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
Application granted granted Critical
Publication of DK2699097T3 publication Critical patent/DK2699097T3/en

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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; PREPARATION 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION 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
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • 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; PREPARATION 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L29/065—Microorganisms
    • 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; 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; 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
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
    • C12P7/26—Ketones
    • 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; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23V2400/175—Rhamnosus
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
DK12713972.3T 2011-04-08 2012-04-09 Taste Reinforcing Lactobacillus rhamnosus DK2699097T3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11161665 2011-04-08
PCT/EP2012/056386 WO2012136832A1 (en) 2011-04-08 2012-04-09 Flavor-enhancing lactobacillus rhamnosus

Publications (1)

Publication Number Publication Date
DK2699097T3 true DK2699097T3 (en) 2016-09-12

Family

ID=44351577

Family Applications (1)

Application Number Title Priority Date Filing Date
DK12713972.3T DK2699097T3 (en) 2011-04-08 2012-04-09 Taste Reinforcing Lactobacillus rhamnosus

Country Status (15)

Country Link
US (1) US10653161B2 (enExample)
EP (1) EP2699097B1 (enExample)
JP (1) JP6018171B2 (enExample)
KR (1) KR101947107B1 (enExample)
CN (1) CN103501622B (enExample)
AR (1) AR085944A1 (enExample)
BR (1) BR112013025640B1 (enExample)
DK (1) DK2699097T3 (enExample)
EA (1) EA027890B1 (enExample)
ES (1) ES2593036T3 (enExample)
MX (1) MX348210B (enExample)
PL (1) PL2699097T3 (enExample)
PT (1) PT2699097T (enExample)
UA (1) UA112435C2 (enExample)
WO (1) WO2012136832A1 (enExample)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK2693885T3 (en) * 2011-04-08 2018-05-22 Chr Hansen As Synergistic antimicrobial effect
CN103141722B (zh) * 2013-03-13 2014-04-02 河北农业大学 一种鼠李糖乳杆菌大豆酸乳直投式发酵剂的制备方法
US20150044330A1 (en) * 2013-08-06 2015-02-12 Glycosyn LLC Strains of Lactobacillus Rhamnosus GG Capable of Growth on Lactose and the Uses Thereof
CN104322703A (zh) * 2013-12-10 2015-02-04 云南皇氏来思尔乳业有限公司 一种工业化生产乳饼的加工方法
CN105309972A (zh) * 2014-08-01 2016-02-10 内蒙古蒙牛乳业（集团）股份有限公司 一种充气的褐色活性乳酸菌饮料及其制备方法
CN104365863B (zh) * 2014-09-28 2017-09-12 中国农业大学 鼠李糖乳杆菌及其应用以及干酪及其制备方法
JP6832619B2 (ja) * 2015-06-26 2021-02-24 雪印メグミルク株式会社 発酵物の製造方法
WO2017026481A1 (ja) * 2015-08-10 2017-02-16 株式会社明治 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品
CN108138124A (zh) * 2015-08-31 2018-06-08 科.汉森有限公司 具有抗真菌活性的发酵乳杆菌细菌
WO2017167660A1 (en) 2016-03-31 2017-10-05 Chr. Hansen A/S Use of glucose deficient streptococcus thermophiles strains in a process for producing fermented milk products
DK3228194T3 (da) * 2016-04-07 2021-06-07 Dsm Ip Assets Bv Fermenteret mælkeprodukt med diacetyl dannet ved hjælp af lactase
EP3442348B1 (en) 2016-04-14 2020-01-29 Compagnie Gervais Danone Lactobacillus rhamnosus for use in preparation of fermented products
EP3279312B1 (en) * 2016-08-02 2019-07-31 DSM IP Assets B.V. Bioprotection of dairy products
JP7050915B2 (ja) * 2017-10-27 2022-04-08 セーホーエル．ハンセン アクティーゼルスカブ ジアセチル産生量が増加したラクトバチルス・ラムノーサス
JP7109206B2 (ja) * 2018-02-23 2022-07-29 テーブルマーク株式会社 乳酸菌による低温発酵物の製造方法、およびその発酵物の用途
CN109370958A (zh) * 2018-12-12 2019-02-22 佛山市海天(高明)调味食品有限公司 一株增加酱油中3-羟基-2-丁酮含量的植物乳杆菌及其应用
CN114502719A (zh) * 2019-08-23 2022-05-13 科·汉森有限公司 具有独特的eps基因簇的质构化乳酸乳球菌
MX2022014451A (es) * 2020-05-29 2022-12-08 Chr Hansen As Bacterias de acido lactico bioprotectoras con baja posacidificacion.
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
JP2021036898A (ja) * 2020-11-19 2021-03-11 雪印メグミルク株式会社 発酵物の製造方法
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
CN113498807B (zh) * 2021-07-09 2023-03-03 内蒙古大学 一种凝固型绵羊奶酸奶的加工方法
US20240324620A1 (en) 2021-07-29 2024-10-03 Dupont Nutrition Biosciences Aps Compositions and methods for producing fermented dairy compositions having cream flavor
CN118055700A (zh) * 2021-07-29 2024-05-17 国际营养与健康丹麦私人有限公司 用于产生具有奶油风味的发酵乳组合物的组合物和方法
CN114027479A (zh) * 2021-11-18 2022-02-11 武汉自然萃创新科技有限公司 一种微胶囊化益生菌蜂蜜的制备方法
WO2024134646A1 (en) * 2022-12-18 2024-06-27 Re-Milk Ltd. Alternative dairy food products comprising recombinant dairy ingredient(s)
CN118389315B (zh) * 2024-02-06 2025-07-25 新疆旺源驼奶实业有限公司 一种微生物组合与发酵驼乳及其应用

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US4867992A (en) 1987-03-16 1989-09-19 General Foods Corporation Natural coffee flavor by fermentation
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US5236833A (en) 1992-03-17 1993-08-17 Nestec S.A. Diacetyl production
FR2758051B1 (fr) 1997-01-06 1999-12-17 Cobiotex Procedes d'eradication systematique du portage d'agents pathogenes par des animaux et compositions mises en oeuvre dans ces procedes
JP3028214B2 (ja) * 1997-06-03 2000-04-04 カルピス株式会社 鳥類用生菌剤の投与方法
AU2001284558B2 (en) 2000-08-08 2007-01-04 Genesis Research And Development Corporation Limited Lactobacillus rhamnosus polynucleotides, polypeptides and methods for using them
ITRM20040166A1 (it) 2004-03-31 2004-06-30 Alberto Cresci Ceppi batterici lab con proprieta' probiotiche e composizioni che contengono gli stessi.
EP2217080A1 (en) * 2007-11-23 2010-08-18 Unilever N.V. Fermented soy-based beverage
US20100054211A1 (en) 2008-08-27 2010-03-04 Qualcomm Incorporated Frequency domain pn sequence
EP2338350B1 (en) * 2009-12-24 2016-04-06 CSK Food Enrichment B.V. Fermented dairy product
WO2011141762A1 (en) 2010-05-12 2011-11-17 Compagnie Gervais Danone Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei
DK2693885T3 (en) 2011-04-08 2018-05-22 Chr Hansen As Synergistic antimicrobial effect
EP3345653A1 (en) 2012-01-03 2018-07-11 BeneSol, Inc. Phototherapeutic apparatus for focused uvb radiation and vitamin d synthesis and associated systems and methods

Also Published As

Publication number Publication date
PT2699097T (pt) 2016-09-07
CN103501622A (zh) 2014-01-08
HK1193947A1 (zh) 2014-10-10
BR112013025640B1 (pt) 2019-09-10
WO2012136832A1 (en) 2012-10-11
EP2699097B1 (en) 2016-06-29
EA201391502A1 (ru) 2014-01-30
MX348210B (es) 2017-06-05
EP2699097A1 (en) 2014-02-26
KR20140021659A (ko) 2014-02-20
US20140023749A1 (en) 2014-01-23
US10653161B2 (en) 2020-05-19
MX2013011625A (es) 2013-11-21
UA112435C2 (uk) 2016-09-12
JP2014509871A (ja) 2014-04-24
PL2699097T3 (pl) 2017-01-31
KR101947107B1 (ko) 2019-02-13
CN103501622B (zh) 2016-01-06
JP6018171B2 (ja) 2016-11-02
ES2593036T3 (es) 2016-12-05
AR085944A1 (es) 2013-11-06
EA027890B1 (ru) 2017-09-29

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