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 PDFInfo
- 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
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- strain
- lactic acid
- species
- acid bacterium
- milk
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 86
- 241000894006 Bacteria Species 0.000 title claims abstract description 55
- 239000004310 lactic acid Substances 0.000 title claims abstract description 43
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 43
- 230000035772 mutation Effects 0.000 title claims description 29
- 238000000034 method Methods 0.000 title claims description 21
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 101100174763 Mus musculus Galk1 gene Proteins 0.000 title 1
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 239000007858 starting material Substances 0.000 claims abstract description 13
- 235000014048 cultured milk product Nutrition 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims description 32
- 239000008267 milk Substances 0.000 claims description 32
- 210000004080 milk Anatomy 0.000 claims description 32
- 241000894007 species Species 0.000 claims description 23
- 108090000623 proteins and genes Proteins 0.000 claims description 21
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- 239000002773 nucleotide Substances 0.000 claims description 13
- 125000003729 nucleotide group Chemical group 0.000 claims description 13
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- 229940080701 chymosin Drugs 0.000 claims description 2
- 238000004132 cross linking Methods 0.000 claims description 2
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- 108010058314 rennet Proteins 0.000 claims description 2
- 229940108461 rennet Drugs 0.000 claims description 2
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108700039691 Genetic Promoter Regions Proteins 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
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- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
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- QBPVVGLKSUGSLZ-UHFFFAOYSA-N 1,1-dinitroguanidine Chemical compound NC(=N)N([N+]([O-])=O)[N+]([O-])=O QBPVVGLKSUGSLZ-UHFFFAOYSA-N 0.000 description 1
- JVKXKIBYHWRLOJ-UHFFFAOYSA-N 2-hydroxyethyl methanesulfonate Chemical compound CS(=O)(=O)OCCO JVKXKIBYHWRLOJ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
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- 108091034117 Oligonucleotide Proteins 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- JLCPHMBAVCMARE-UHFFFAOYSA-N [3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-[[3-[[3-[[3-[[3-[[3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-[[5-(2-amino-6-oxo-1H-purin-9-yl)-3-hydroxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxyoxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(5-methyl-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(6-aminopurin-9-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-5-(4-amino-2-oxopyrimidin-1-yl)oxolan-2-yl]methyl [5-(6-aminopurin-9-yl)-2-(hydroxymethyl)oxolan-3-yl] hydrogen phosphate Polymers Cc1cn(C2CC(OP(O)(=O)OCC3OC(CC3OP(O)(=O)OCC3OC(CC3O)n3cnc4c3nc(N)[nH]c4=O)n3cnc4c3nc(N)[nH]c4=O)C(COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3COP(O)(=O)OC3CC(OC3CO)n3cnc4c(N)ncnc34)n3ccc(N)nc3=O)n3cnc4c(N)ncnc34)n3ccc(N)nc3=O)n3ccc(N)nc3=O)n3ccc(N)nc3=O)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cc(C)c(=O)[nH]c3=O)n3cc(C)c(=O)[nH]c3=O)n3ccc(N)nc3=O)n3cc(C)c(=O)[nH]c3=O)n3cnc4c3nc(N)[nH]c4=O)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)n3cnc4c(N)ncnc34)O2)c(=O)[nH]c1=O JLCPHMBAVCMARE-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
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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; MAKING OR TREATMENT 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, 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
-
- 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 OR TREATMENT 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 OR TREATMENT 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; MAKING OR TREATMENT 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DKPA200900984 | 2009-09-01 | ||
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| TR201807378T4 (tr) | 2010-01-28 | 2018-06-21 | Chr Hansen As | Faj dayanımına göre seçilen gıda ürünlerinin tekstüre edilmesi için laktik bakteriler. |
| EP2630265B1 (en) | 2010-10-22 | 2017-03-22 | Chr. Hansen A/S | Texturizing lactic acid bacteria strains |
| 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 |
| MX367899B (es) * | 2012-04-25 | 2019-09-11 | Chr Hansen As | Uso de bacterias de acido lactico para preparar productos alimenticios fermentados con mayor dulzura natural. |
| 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 |
| BR112019003112A2 (pt) * | 2016-09-01 | 2019-07-09 | Chr Hansen As | bactérias |
| WO2018177835A1 (en) | 2017-03-28 | 2018-10-04 | Chr. Hansen A/S | Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor |
| 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 |
| CN111433347B (zh) * | 2017-08-28 | 2023-09-08 | 科·汉森有限公司 | 用于制备例如马苏里拉干酪的嗜热链球菌(st)细胞 |
| EA202090441A1 (ru) | 2017-08-30 | 2020-07-07 | Кхр. Хансен А/С | Способ получения улучшенного мезофильного ферментированного молочного продукта |
| WO2019061263A1 (en) * | 2017-09-29 | 2019-04-04 | Dupont Nutrition Biosciences Aps | NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF |
| CN111527196A (zh) | 2017-12-22 | 2020-08-11 | 杜邦营养生物科学有限公司 | 具有增甜特性的新型乳酸细菌及其用途 |
| MX2020013816A (es) | 2018-06-20 | 2021-03-09 | Chr Hansen As | Metodo para producir queso con una cantidad reducida de galactosa. |
| WO2020038931A1 (en) | 2018-08-21 | 2020-02-27 | Chr. Hansen A/S | Process for producing an improved fermented milk product using a sporulation negative bacillus strain |
| BR112021012116A2 (pt) | 2018-12-21 | 2021-09-08 | Dupont Nutrition Biosciences Aps | Bactérias formadoras de ácido láctico |
| 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 |
| US20220312785A1 (en) | 2019-06-20 | 2022-10-06 | 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 |
| JP2023528345A (ja) | 2020-05-29 | 2023-07-04 | セーホーエル．ハンセン アクティーゼルスカブ | 発酵食品製品を調製するための乳酸菌組成物 |
| US20230416673A1 (en) * | 2020-11-17 | 2023-12-28 | 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 |
| WO2025132763A1 (en) | 2023-12-22 | 2025-06-26 | Chr. Hansen A/S | Glucose-hyperfermenting lactic acid bacteria |
| 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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| 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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| CH649196A5 (fr) * | 1981-12-16 | 1985-05-15 | Nestle Sa | Procede de fabrication de yogourt. |
| FR2807764B1 (fr) | 2000-04-18 | 2004-09-10 | Agronomique Inst Nat Rech | Mutants de bacteries lactiques surproducteurs d'exopolysaccharides |
| GB0205647D0 (en) * | 2002-03-11 | 2002-04-24 | Danisco Cultor Niebull Gmbh | Method of improving food fermentation procedures |
| EP2325332B1 (en) | 2005-08-26 | 2012-10-31 | DuPont Nutrition Biosciences ApS | Use of CRISPR associated genes (CAS) |
| AU2007258872A1 (en) | 2006-06-16 | 2007-12-21 | Danisco A/S | Bacterium |
| EP1869983A1 (en) * | 2006-06-23 | 2007-12-26 | Chr. Hansen A/S | Low post-acidifying lactic acid bacteria |
| 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. |
| RU2499041C2 (ru) | 2007-06-06 | 2013-11-20 | Кр. Хансен А/С | Улучшение роста бифидобактерий в ферментированных молочных продуктах |
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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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Also Published As
| Publication number | Publication date |
|---|---|
| DK2473058T4 (da) | 2025-02-17 |
| US20120164275A1 (en) | 2012-06-28 |
| CN102695420A (zh) | 2012-09-26 |
| BR112012004706A2 (pt) | 2015-09-08 |
| ES2644220T5 (en) | 2025-04-21 |
| MX2012002594A (es) | 2012-04-19 |
| KR101773994B1 (ko) | 2017-09-01 |
| DK2473058T3 (en) | 2017-09-18 |
| WO2011026863A1 (en) | 2011-03-10 |
| EP2473058A1 (en) | 2012-07-11 |
| EA201270351A1 (ru) | 2012-08-30 |
| ES2644220T3 (es) | 2017-11-28 |
| CN102695420B (zh) | 2016-01-20 |
| EP2473058B2 (en) | 2024-12-25 |
| US20170298457A1 (en) | 2017-10-19 |
| JP5944824B2 (ja) | 2016-07-05 |
| MX344042B (es) | 2016-12-02 |
| KR20120073238A (ko) | 2012-07-04 |
| JP2013503604A (ja) | 2013-02-04 |
| PL2473058T5 (pl) | 2025-04-28 |
| BR112012004706B1 (pt) | 2019-09-10 |
| PL2473058T3 (pl) | 2018-02-28 |
| EP2473058B1 (en) | 2017-08-09 |
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