EA028250B1 - Новая молочнокислая бактерия, обладающая сверхтекстурирующим свойством с мутациями в гене galk, и способы ее получения - Google Patents

Новая молочнокислая бактерия, обладающая сверхтекстурирующим свойством с мутациями в гене galk, и способы ее получения Download PDF

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Publication number
EA028250B1
EA028250B1 EA201270351A EA201270351A EA028250B1 EA 028250 B1 EA028250 B1 EA 028250B1 EA 201270351 A EA201270351 A EA 201270351A EA 201270351 A EA201270351 A EA 201270351A EA 028250 B1 EA028250 B1 EA 028250B1
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EA
Eurasian Patent Office
Prior art keywords
strain
lactic acid
species
acid bacterium
milk
Prior art date
Application number
EA201270351A
Other languages
English (en)
Russian (ru)
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EA201270351A1 (ru
Inventor
Томас Янцен
Дитте Эллегор Кристиансен
Original Assignee
Кр. Хансен А/С
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Application filed by Кр. Хансен А/С filed Critical Кр. Хансен А/С
Publication of EA201270351A1 publication Critical patent/EA201270351A1/ru
Publication of EA028250B1 publication Critical patent/EA028250B1/ru

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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
    • 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
    • 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
    • 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; PREPARATION 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

Landscapes

  • 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)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EA201270351A 2009-09-01 2010-09-01 Новая молочнокислая бактерия, обладающая сверхтекстурирующим свойством с мутациями в гене galk, и способы ее получения EA028250B1 (ru)

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
EA201270351A1 EA201270351A1 (ru) 2012-08-30
EA028250B1 true EA028250B1 (ru) 2017-10-31

Family

ID=42829610

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201270351A EA028250B1 (ru) 2009-09-01 2010-09-01 Новая молочнокислая бактерия, обладающая сверхтекстурирующим свойством с мутациями в гене galk, и способы ее получения

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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KR101695908B1 (ko) 2010-01-28 2017-01-12 시에이치알. 한센 에이/에스 파지 내성에 기초하여 선별된 식품의 텍스처 조절용 유산균
UA113279C2 (xx) 2010-10-22 2017-01-10 Спосіб забезпечення текстурувального штаму молочнокислих бактерій, його застосування і композиція на його основі
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
DK2841557T4 (da) * 2012-04-25 2024-03-11 Chr Hansen As Anvendelse af mælkesyrebakterier til fremstilling af fermenterede fødevareprodukter med forøget naturlig sødme
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
CN108777970A (zh) * 2015-12-18 2018-11-09 科·汉森有限公司 用于制备具有增强的天然甜度和高质地的发酵食品的乳酸菌
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
WO2018041717A1 (en) * 2016-09-01 2018-03-08 Chr. Hansen A/S New bacteria
JP7383482B2 (ja) 2017-03-28 2023-11-20 セーホーエル．ハンセン アクティーゼルスカブ 増強された天然の甘味およびフレーバーを有する発酵食品を調製するための乳酸菌組成物
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
WO2019042881A1 (en) 2017-08-28 2019-03-07 Chr. Hansen A/S STREPTOCOCCUS THERMOPHILUS (ST) CELL FOR MANUFACTURING, FOR EXAMPLE, MOZZARELLA CHEESE
US20200383345A1 (en) 2017-08-30 2020-12-10 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
AU2018386654B2 (en) 2017-12-22 2025-05-15 International N&H Denmark Aps New lactic acid bacteria with sweetening properties and uses thereof
WO2019243497A1 (en) 2018-06-20 2019-12-26 Chr. Hansen A/S A method for producing a cheese with reduced amount of galactose
CN122478100A (zh) 2018-08-21 2026-07-31 科·汉森有限公司 使用孢子形成阴性芽孢杆菌菌株生产改善的乳制品的方法
CN113692410A (zh) 2018-12-21 2021-11-23 杜邦营养生物科学有限公司 新型乳酸细菌
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
US12582133B2 (en) 2019-06-20 2026-03-24 Chr. Hansen A/S Use of ST Gal(+) bacteria for producing a fermented milk product with a relatively high stable pH
PL3845069T3 (pl) 2019-12-30 2023-01-30 Compagnie Gervais Danone Ujemny względem sacharozy streptococcus thermophilus do zastosowania do wytwarzania wyrobów fermentowanych
CN116096240A (zh) 2020-05-29 2023-05-09 科·汉森有限公司 用于制备发酵食品的乳酸菌组合物
WO2022106418A1 (en) * 2020-11-17 2022-05-27 Chr. Hansen A/S Lactic acid bacterial strain with improved texturizing properties
WO2022180071A2 (en) 2021-02-26 2022-09-01 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
AU2024409554A1 (en) 2023-12-22 2026-06-25 Chr. Hansen A/S Glucose-hyperfermenting lactic acid bacteria
WO2026003080A1 (en) 2024-06-27 2026-01-02 Chr. Hansen A/S Low post-acidifying lactic acid bacteria strains
CN120866265A (zh) * 2025-09-26 2025-10-31 杭州瑞宏生物技术有限公司 一种提高β-果糖基转移酶活力的工艺

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FR2906536B1 (fr) 2006-10-03 2008-12-26 Danisco Cluster genetique de souches de streptococcus thermophilus presentant des proprietes acidifiantes et texturantes appropriees pour les fermentations laitieres.
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US20060240539A1 (en) * 2003-03-17 2006-10-26 Philippe Horvath Texturizing lactic bacteria
WO2007095958A1 (en) * 2006-02-24 2007-08-30 Chr. Hansen A/S Lactic acid bacteria providing improved texture of fermented dairy products

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DE VIN FILIP ET AL: "Molecular and biochemical analysis of the galactose phenotype of dairy Streptococcus thermophilus strains reveals four different fermentation profiles", APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 71, no. 7, 1 July 2005 (2005-07-01), pages 3659 - 3667, XP002604686, ISSN: 0099-2240, DOI: 10.1128/aem.71.7.3659-3667.2005 *
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ROBITAILLE, G. ; MOINEAU, S. ; ST-GELAIS, D. ; VADEBONCOEUR, C. ; BRITTEN, M.: "Galactose Metabolism and Capsule Formation in a Recombinant Strain of Streptococcus thermophilus with a Galactose-Fermenting Phenotype", JOURNAL OF DAIRY SCIENCE., AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 90, no. 9, 1 September 2007 (2007-09-01), US, pages 4051 - 4057, XP026956143, ISSN: 0022-0302 *
ROBITAILLE, G. ; TREMBLAY, A. ; MOINEAU, S. ; ST-GELAIS, D. ; VADEBONCOEUR, C. ; BRITTEN, M.: "Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus", JOURNAL OF DAIRY SCIENCE., AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 92, no. 2, 1 February 2009 (2009-02-01), US, pages 477 - 482, XP026955226, ISSN: 0022-0302 *
VAILLANCOURT KATY ET AL: "Characterization of a galactokinase-positive recombinant strain of Streptococcus thermophilus.", APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 70, no. 8, 1 August 2004 (2004-08-01), pages 4596 - 4603, XP002604685, ISSN: 0099-2240, DOI: 10.1128/aem.70.8.4596-4603.2004 *

Also Published As

Publication number Publication date
EA201270351A1 (ru) 2012-08-30
EP2473058A1 (en) 2012-07-11
MX344042B (es) 2016-12-02
PL2473058T5 (pl) 2025-04-28
CN102695420B (zh) 2016-01-20
JP2013503604A (ja) 2013-02-04
CN102695420A (zh) 2012-09-26
ES2644220T5 (en) 2025-04-21
WO2011026863A1 (en) 2011-03-10
EP2473058B2 (en) 2024-12-25
US20120164275A1 (en) 2012-06-28
ES2644220T3 (es) 2017-11-28
MX2012002594A (es) 2012-04-19
KR101773994B1 (ko) 2017-09-01
JP5944824B2 (ja) 2016-07-05
BR112012004706B1 (pt) 2019-09-10
DK2473058T3 (en) 2017-09-18
KR20120073238A (ko) 2012-07-04
BR112012004706A2 (pt) 2015-09-08
PL2473058T3 (pl) 2018-02-28
US20170298457A1 (en) 2017-10-19
DK2473058T4 (da) 2025-02-17
EP2473058B1 (en) 2017-08-09

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