EA200870290A1 - Молочно-кислые бактерии, обеспечивающие улучшенную текстуру ферментированных молочных продуктов - Google Patents

Молочно-кислые бактерии, обеспечивающие улучшенную текстуру ферментированных молочных продуктов

Info

Publication number
EA200870290A1
EA200870290A1 EA200870290A EA200870290A EA200870290A1 EA 200870290 A1 EA200870290 A1 EA 200870290A1 EA 200870290 A EA200870290 A EA 200870290A EA 200870290 A EA200870290 A EA 200870290A EA 200870290 A1 EA200870290 A1 EA 200870290A1
Authority
EA
Eurasian Patent Office
Prior art keywords
dairy
acid bacteria
improved texture
providing improved
fermented
Prior art date
Application number
EA200870290A
Other languages
English (en)
Other versions
EA013947B1 (ru
Inventor
Томас Янцен
Нильс Банг Симсен Енсен
Original Assignee
Кр. Хансен А/С
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 Кр. Хансен А/С filed Critical Кр. Хансен А/С
Publication of EA200870290A1 publication Critical patent/EA200870290A1/ru
Publication of EA013947B1 publication Critical patent/EA013947B1/ru

Links

Classifications

    • 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 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
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • 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
    • 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
    • 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

Abstract

Новая бактерия Streptococcus thermophilus (ST), которая создает улучшенную текстуру, например, в молочном продукте из ферментированного молока.
EA200870290A 2006-02-24 2007-02-20 Штамм молочно-кислых бактерий streptococcus thermophilus, обеспечивающий улучшенную текстуру ферментированных молочных продуктов, и его применение EA013947B1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06110394 2006-02-24
PCT/DK2007/050023 WO2007095958A1 (en) 2006-02-24 2007-02-20 Lactic acid bacteria providing improved texture of fermented dairy products

Publications (2)

Publication Number Publication Date
EA200870290A1 true EA200870290A1 (ru) 2009-02-27
EA013947B1 EA013947B1 (ru) 2010-08-30

Family

ID=36130196

Family Applications (1)

Application Number Title Priority Date Filing Date
EA200870290A EA013947B1 (ru) 2006-02-24 2007-02-20 Штамм молочно-кислых бактерий streptococcus thermophilus, обеспечивающий улучшенную текстуру ферментированных молочных продуктов, и его применение

Country Status (17)

Country Link
US (1) US8409844B2 (ru)
EP (1) EP1991660B1 (ru)
JP (1) JP5452937B2 (ru)
KR (1) KR101093130B1 (ru)
CN (2) CN101384701A (ru)
AT (1) ATE510002T1 (ru)
AU (1) AU2007218405B2 (ru)
BR (1) BRPI0708146B1 (ru)
CA (1) CA2642864C (ru)
DK (1) DK1991660T3 (ru)
EA (1) EA013947B1 (ru)
ES (1) ES2366898T3 (ru)
MX (1) MX2008010628A (ru)
NZ (1) NZ571083A (ru)
PL (1) PL1991660T3 (ru)
UA (1) UA93542C2 (ru)
WO (1) WO2007095958A1 (ru)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL2034848T3 (pl) 2006-06-16 2017-08-31 Dupont Nutrition Bioscences Aps Bakteria Streptococcus thermophilus
WO2010023178A1 (en) * 2008-08-28 2010-03-04 Chr. Hansen A/S Pharmaceuticals comprising a bacterial polysaccharide
EP2448420A2 (en) * 2009-06-30 2012-05-09 Chr. Hansen A/S A method for producing a fermented milk product
US20120164275A1 (en) * 2009-09-01 2012-06-28 Chr. Hansen A/S Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide
MX338822B (es) 2010-01-28 2016-05-03 Chr Hansen As Bacteria lactica para texturizar productos alimenticios seleccionados con base en la resistencia al fago.
CN103025863B (zh) * 2010-06-21 2015-11-25 科·汉森有限公司 用于酸奶的乳酸细菌
JP5748261B2 (ja) * 2010-10-12 2015-07-15 雪印メグミルク株式会社 フレッシュチーズ
ES2625662T3 (es) 2010-10-22 2017-07-20 Chr. Hansen A/S Cepas de bacterias de ácido láctico texturizantes
CN102465108B (zh) * 2010-10-28 2013-04-17 内蒙古蒙牛乳业（集团）股份有限公司 一种嗜热链球菌及其应用
DK2642861T3 (da) 2010-11-23 2020-09-21 Chr Hansen As Anvendelse af glycosidase til fremstilling af et mælkeprodukt.
CN103974624B (zh) * 2011-05-26 2018-04-20 帝斯曼知识产权资产管理有限公司 用于制造发酵乳制品的方法
US20170042172A1 (en) * 2014-04-23 2017-02-16 Dsm Ip Assets B.V. Fermented milk product
BR112018014104B1 (pt) * 2016-01-21 2022-11-29 Chr. Hansen A/S Método de produzir um produto lácteo fermentado,composição e produto alimentício
CN110741075A (zh) 2017-05-31 2020-01-31 科·汉森有限公司 产生嗜热链球菌突变菌株的方法
WO2019061263A1 (en) * 2017-09-29 2019-04-04 Dupont Nutrition Biosciences Aps NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF
CN111629597B (zh) 2018-01-15 2024-02-09 科·汉森有限公司 发酵乳制品及其使用磷酸酶的制备

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH676188A5 (ru) * 1988-10-06 1990-12-28 Nestle Sa
EP0750043B1 (fr) * 1995-06-20 2001-05-23 Societe Des Produits Nestle S.A. Bactéries lactiques produisant des exopolysaccharides
EP0889135A1 (en) * 1997-07-05 1999-01-07 Societe Des Produits Nestle S.A. Exocellular polysaccharide produced by streptococcus thermophilus
EP0889136A1 (en) * 1997-07-05 1999-01-07 Societe Des Produits Nestle S.A. Exocellular polysaccharide produced by streptococcus thermophilus
GB9920431D0 (en) * 1999-08-27 1999-11-03 Nestle Sa Phage resistant bacteria
CN1138366C (zh) * 2001-07-12 2004-02-11 华为技术有限公司 适用于移动通信系统终端加密的网络及其实现方法
US7615367B2 (en) * 2002-06-03 2009-11-10 Vrije Universiteit Brussel Streptococcus thermophilus strains producing stable high-molecular-mass exopolysaccharides
FR2852604B1 (fr) * 2003-03-17 2005-05-13 Bacteries lactiques texturantes

Also Published As

Publication number Publication date
UA93542C2 (ru) 2011-02-25
US8409844B2 (en) 2013-04-02
EP1991660B1 (en) 2011-05-18
CA2642864A1 (en) 2007-08-30
EA013947B1 (ru) 2010-08-30
DK1991660T3 (da) 2011-07-11
CN102690770A (zh) 2012-09-26
CA2642864C (en) 2013-07-16
CN101384701A (zh) 2009-03-11
JP5452937B2 (ja) 2014-03-26
KR20080089508A (ko) 2008-10-06
CN102690770B (zh) 2014-08-27
PL1991660T3 (pl) 2011-10-31
NZ571083A (en) 2011-09-30
ATE510002T1 (de) 2011-06-15
EP1991660A1 (en) 2008-11-19
MX2008010628A (es) 2008-10-17
AU2007218405B2 (en) 2011-12-22
WO2007095958A1 (en) 2007-08-30
KR101093130B1 (ko) 2011-12-13
JP2009527233A (ja) 2009-07-30
BRPI0708146A2 (pt) 2011-05-17
AU2007218405A1 (en) 2007-08-30
US20090226567A1 (en) 2009-09-10
BRPI0708146B1 (pt) 2017-07-18
ES2366898T3 (es) 2011-10-26

Similar Documents

Publication Publication Date Title
EA200870290A1 (ru) Молочно-кислые бактерии, обеспечивающие улучшенную текстуру ферментированных молочных продуктов
DE602008003830D1 (de) Verbesserung des wachstums von bifidobakterien in fermentierten milchprodukten
MX338201B (es) Bacterias acidolacticas de postacidificion baja.
AR073227A1 (es) Mejora del crecimiento de bifidobacterias en productos lacteos fermentados
MX2011012910A (es) Procesos para la elaboracion de un producto lacteo fermentado.
MX2012008089A (es) Bacteria lactica para texturizar productos alimenticios seleccionados con base en la resistencia al fago.
WO2012009315A3 (en) Bovine milk oligosaccharides
FR2886313B1 (fr) Souches mutantes de bacteries lactiques possedant une lactose permease non phosphorylable.
MX2012002594A (es) Bacteria lactica con expresion de galactocinasa modificada para texturizar productos alimenticios por sobreexpresion de exopolisacarido.
RU2010129158A (ru) Способ очистки мерзлотных почв от нефти спорообразующими бактериями bacillus subtilis
PL1733622T3 (pl) Sposób wytwarzania fermentowanych produktów mleczarskich
UA112413C2 (uk) Молочнокислі бактерії для йогурту
PL2496241T3 (pl) Sposoby zmniejszania stanu zapalnego przewodu pokarmowego z zastosowaniem bakterii Bifidobacterium animalis albo fermentowanego produktu nabiałowego obejmującego takie bakterie
EA202090441A1 (ru) Способ получения улучшенного мезофильного ферментированного молочного продукта
EA201270155A1 (ru) Производство домашнего сыра с использованием streptococcus thermophilus
CL2013001791A1 (es) Metodo para la produccion de un producto lacteo que comprende lactococcus lactis subsp. lactis biovar. diacetylactis; producto lacteo fermentado; uso de dicha bacteria para impartir por lo menos un sabor y aroma a malta a la fuente lactea.
RU2010119742A (ru) Штамм streptococсus thermophilus, используемый для приготовления кисломолочных продуктов
RU2005125534A (ru) Продукция витамина в12 в кисломолочных продуктах
PL1986502T3 (pl) Składniki aromatyzujące i metoda aromatyzacji produktów mlecznych, szczep bakterii mlekowych, zastosowanie powyższych składników, metody lub szczepu
DE602005012807D1 (de) Antibiotikasensitive Milchsäurebakterienstämme
RU2003119867A (ru) Штамм бактерий lactococcus lactis для получения творога из молока
BRPI0605568A (pt) composição, produto alimentìcio, leite fermentado, processo de preparação de leite fermentado e uso de bactérias streptococcus salivarius subsp salivarius
AU2003286294A1 (en) Process to improve milk coagulation by means of strains of lactic bacteria, new strains and their use in said process
UA37461U (en) Yoghurt
GEU20061256Y (en) Yoghurt

Legal Events

Date Code Title Description
MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM AZ KZ KG MD TJ TM

MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): BY