DK3599877T3 - Mælkesyrebakteriesammensætning til fremstilling af fermenterede fødevarer med øget naturlig sødme og smag - Google Patents

Mælkesyrebakteriesammensætning til fremstilling af fermenterede fødevarer med øget naturlig sødme og smag Download PDF

Info

Publication number
DK3599877T3
DK3599877T3 DK18711573.8T DK18711573T DK3599877T3 DK 3599877 T3 DK3599877 T3 DK 3599877T3 DK 18711573 T DK18711573 T DK 18711573T DK 3599877 T3 DK3599877 T3 DK 3599877T3
Authority
DK
Denmark
Prior art keywords
flavor
production
lactic acid
acid bacteria
fermented foods
Prior art date
Application number
DK18711573.8T
Other languages
English (en)
Inventor
Sonja Bloch
Gaelle Lettier Buchhorn
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=58448458&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK3599877(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr Hansen As filed Critical Chr Hansen As
Application granted granted Critical
Publication of DK3599877T3 publication Critical patent/DK3599877T3/da

Links

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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, 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 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 THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • 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
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/74—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
    • C12N15/746—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for lactic acid bacteria (Streptococcus; Lactococcus; Lactobacillus; Pediococcus; Enterococcus; Leuconostoc; Propionibacterium; Bifidobacterium; Sporolactobacillus)
    • 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)
    • C12Y207/01002—Glucokinase (2.7.1.2)
    • 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
    • A23V2400/11—Lactobacillus
    • 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
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Plant Pathology (AREA)
  • Biophysics (AREA)
  • Physics & Mathematics (AREA)
  • Medicinal Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
DK18711573.8T 2017-03-28 2018-03-21 Mælkesyrebakteriesammensætning til fremstilling af fermenterede fødevarer med øget naturlig sødme og smag DK3599877T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP17163311 2017-03-28
PCT/EP2018/057153 WO2018177835A1 (en) 2017-03-28 2018-03-21 Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor

Publications (1)

Publication Number Publication Date
DK3599877T3 true DK3599877T3 (da) 2022-08-15

Family

ID=58448458

Family Applications (1)

Application Number Title Priority Date Filing Date
DK18711573.8T DK3599877T3 (da) 2017-03-28 2018-03-21 Mælkesyrebakteriesammensætning til fremstilling af fermenterede fødevarer med øget naturlig sødme og smag

Country Status (9)

Country Link
US (1) US20210274800A1 (da)
EP (1) EP3599877B1 (da)
JP (2) JP7383482B2 (da)
CN (1) CN110461163A (da)
DK (1) DK3599877T3 (da)
EA (1) EA201991967A1 (da)
ES (1) ES2927829T3 (da)
MX (1) MX2019010711A (da)
WO (1) WO2018177835A1 (da)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR107069A1 (es) * 2015-12-18 2018-03-14 Chr Hansen As Bacterias del ácido láctico para preparar productos comestibles fermentados con mayor dulzura natural y alta textura
ES2902866T3 (es) 2016-03-31 2022-03-30 Chr Hansen As Uso de cepas de streptococcus thermophilus deficientes en glucosa en un proceso para producir productos lácteos fermentados
JP2022534097A (ja) * 2019-05-28 2022-07-27 セーホーエル．ハンセン アクティーゼルスカブ 増強されたレベルのプロバイオティクスを有する発酵乳製品を製造するためのプロセス
WO2020254604A1 (en) * 2019-06-20 2020-12-24 Chr. Hansen A/S Use of st gal(+) bacteria for producing a fermented milk product with a relatively high stable ph
DK3845069T3 (da) * 2019-12-30 2022-11-28 Gervais Danone Sa Saccharosenegativ streptococcus thermophilus til anvendelse i fremstilling af fermenterede produkter
BR112022024304A2 (pt) * 2020-05-29 2023-01-24 Chr Hansen As Composição de bactérias ácido-láticas para preparar produtos alimentícios fermentados.
MX2023009788A (es) * 2021-02-26 2023-08-29 Chr Hansen As Composicion de bacterias productoras de acido lactico para preparar productos fermentados.
WO2023082047A1 (en) * 2021-11-09 2023-05-19 Dupont Nutrition Biosciences Aps Compositions and methods for producing fermented dairy prod-ucts for storage at ambient temperature

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5071763A (en) 1990-04-23 1991-12-10 The United States Of America As Represented By The Secretary Of Agriculture Lactose hydrolysis by mutant streptococcus thermophilus
DK0518096T3 (da) 1991-06-14 1996-01-29 Nestle Sa Yoghurt indeholdende levende mikroorganismer
FR2778921B1 (fr) 1998-05-22 2001-05-11 Gervais Danone Sa Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase
EP1493806A1 (en) 2003-07-02 2005-01-05 Chr. Hansen A/S Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents
FR2886313B1 (fr) 2005-05-31 2007-08-17 Gervais Danone Sa Souches mutantes de bacteries lactiques possedant une lactose permease non phosphorylable.
WO2011000879A2 (en) 2009-06-30 2011-01-06 Chr. Hansen A/S A method for producing a fermented milk product
EA028250B1 (ru) 2009-09-01 2017-10-31 Кр. Хансен А/С Новая молочнокислая бактерия, обладающая сверхтекстурирующим свойством с мутациями в гене galk, и способы ее получения
JP5905834B2 (ja) 2010-01-28 2016-04-20 セーホーエル．ハンセン アクティーゼルスカブ ファージ耐性に基づいて選択された食品に質感を加えるための乳酸菌
UA118250C2 (uk) * 2012-04-25 2018-12-26 Кр. Хансен А/С Застосування молочнокислих бактерій для одержання ферментованих харчових продуктів з підвищеною природною солодкістю
AR101545A1 (es) 2014-06-19 2016-12-28 Chr Hansen As Método para producir un producto lácteo fermentado con baja concentración de lactosa
WO2015193459A1 (en) * 2014-06-19 2015-12-23 Chr. Hansen A/S Method of producing a fermented milk product with improved control of post acidification
PL2957180T3 (pl) 2014-06-19 2018-08-31 Chr. Hansen A/S Sposób wytwarzania fermentowanego produktu mlecznego z ulepszoną kontrolą zakwaszenia po fermentacji
CN104694418B (zh) * 2015-01-28 2017-10-31 东北农业大学 一株具有低β‑半乳糖酶活性的德氏乳杆菌保加利亚亚种菌株及其应用
AR107069A1 (es) 2015-12-18 2018-03-14 Chr Hansen As Bacterias del ácido láctico para preparar productos comestibles fermentados con mayor dulzura natural y alta textura
ES2902866T3 (es) 2016-03-31 2022-03-30 Chr Hansen As Uso de cepas de streptococcus thermophilus deficientes en glucosa en un proceso para producir productos lácteos fermentados
PL3568024T3 (pl) 2017-01-13 2021-05-17 Chr. Hansen A/S Sposób wytwarzania fermentowanego produktu mlecznego

Also Published As

Publication number Publication date
BR112019018349A2 (pt) 2020-04-07
JP2023085327A (ja) 2023-06-20
EA201991967A1 (ru) 2020-03-02
EP3599877B1 (en) 2022-07-06
JP7383482B2 (ja) 2023-11-20
WO2018177835A1 (en) 2018-10-04
JP2020515265A (ja) 2020-05-28
CN110461163A (zh) 2019-11-15
MX2019010711A (es) 2019-12-11
EP3599877A1 (en) 2020-02-05
US20210274800A1 (en) 2021-09-09
ES2927829T3 (es) 2022-11-11

Similar Documents

Publication Publication Date Title
DK3599877T3 (da) Mælkesyrebakteriesammensætning til fremstilling af fermenterede fødevarer med øget naturlig sødme og smag
DK2841557T4 (da) Anvendelse af mælkesyrebakterier til fremstilling af fermenterede fødevareprodukter med forøget naturlig sødme
SG10202107425VA (en) Novel lactic acid bacteria and use thereof
EP3483259A4 (en) NOVEL MILK ACID BACTERIA AND USE THEREOF
SG11201911984QA (en) Novel lactic acid bacteria and use thereof
SG11201501968VA (en) Method for preparing imp fermented broth or glutamic acid fermented broth as raw material for preparation of natural flavor
SG11202104408UA (en) Novel lactic acid bacteria and use thereof
EP3715449C0 (en) NEW LACTIC BACTERIA AND THEIR USE
MX2020011694A (es) Composiciones de edulcorante y sabor, metodos de preparacion y metodos de uso de las mismas.
IL271112A (en) Methods to increase the growth of beneficial bacteria in the digestive system
ZA201804389B (en) Flavor infused alcoholic beverage and method of making the same
DK3431580T3 (da) Mælkesyrebakterie til fremstilling af ensilage og additiv til fremstilling af ensilage
DK3185696T3 (da) Forbedrede sammensætninger af hetero- og homofermentative mælkesyrebakteriearter til ensilagekonservering med dobbelt formål
MX2017011218A (es) Composiciones edulcorantes que contienen rebaudiosidos d.
DK3467089T3 (da) Fremgangsmåde for tilberedning af sød vin med druesmag og sød vin med druesmag
HK1223650A1 (zh) 製造酸乳的菌母、類低脂無脂冰淇淋食品、及類低脂無脂冰淇淋食品的製造方法
MX2019004007A (es) Composicion edulcorante con una mejor calidad del sabor que comprende alulosa y sal, y el metodo para mejorar la calidad de sabor de la alulosa usando sal.
DK3510870T3 (da) Fødevarehylster med antimykotiske egenskaber og fremgangsmåde til fremstilling deraf
DK3023037T3 (da) Indretning og fremgangsmåde til frembringelse af mælkeskum
EP3171705A4 (en) Protein rich food ingredient from biomass and methods of preparation
EP3255140A4 (en) Lactic acid bacteria, natural immunoactivator and infection preventative/therapeutic derived from said lactic acid bacteria, and food/beverage
EP3135755A4 (en) Bifidobacterium breve cbt br3 strain for promoting growth and functional food composition containing same for promoting growth
MX2018000941A (es) Ingrediente alimenticio rico en proteinas a partir de biomasa y metodos de produccion.
IL269546A (en) Lactic acid bacteria, methods and uses thereof
PT3348150T (pt) Processo para a preparação de uma composição alimentar de baixas calorias contendo alginato