EA201391502A1 - Усиливающие вкус lactobacillus rhamnosus - Google Patents

Усиливающие вкус lactobacillus rhamnosus

Info

Publication number
EA201391502A1
EA201391502A1 EA201391502A EA201391502A EA201391502A1 EA 201391502 A1 EA201391502 A1 EA 201391502A1 EA 201391502 A EA201391502 A EA 201391502A EA 201391502 A EA201391502 A EA 201391502A EA 201391502 A1 EA201391502 A1 EA 201391502A1
Authority
EA
Eurasian Patent Office
Prior art keywords
lactobacillus rhamnosus
dairy product
taste
dairy
producing
Prior art date
Application number
EA201391502A
Other languages
English (en)
Other versions
EA027890B1 (ru
Inventor
Лусиана Хименес
Гуннар Орегор
Йоргос Трихос
Гаэлль Леттье Бушорн
Дитте Мари Брандт
Дитте Мари Фолькенберг
Биргитте Ведел Таге
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 EA201391502A1 publication Critical patent/EA201391502A1/ru
Publication of EA027890B1 publication Critical patent/EA027890B1/ru

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
    • 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
    • A23C9/1234—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; MAKING 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; 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
    • A23C19/02—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
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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, 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
    • 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
    • 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; 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
    • A23C19/0688—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)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (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)

Abstract

Изобретение относится к композиции, подходящей для получения молочного продукта, содержащей по меньшей мере одну заквасочную культуру и штамм Lactobacillus rhamnosus, способный придавать молочному продукту усиленный сливочный вкус без негативного влияния на реологию молочного продукта. Дополнительно, изобретение относится к способам получения молочных продуктов, таких как йогурт или сыр, которые имеют высокое содержание диацетила. Штамм Lactobacillus rhamnosus, используемый для получения молочных продуктов, также является частью изобретения.
EA201391502A 2011-04-08 2012-04-09 Усиливающие вкус lactobacillus rhamnosus EA027890B1 (ru)

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 (2)

Publication Number Publication Date
EA201391502A1 true EA201391502A1 (ru) 2014-01-30
EA027890B1 EA027890B1 (ru) 2017-09-29

Family

ID=44351577

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201391502A EA027890B1 (ru) 2011-04-08 2012-04-09 Усиливающие вкус lactobacillus rhamnosus

Country Status (16)

Country Link
US (1) US10653161B2 (ru)
EP (1) EP2699097B1 (ru)
JP (1) JP6018171B2 (ru)
KR (1) KR101947107B1 (ru)
CN (1) CN103501622B (ru)
AR (1) AR085944A1 (ru)
BR (1) BR112013025640B1 (ru)
DK (1) DK2699097T3 (ru)
EA (1) EA027890B1 (ru)
ES (1) ES2593036T3 (ru)
HK (1) HK1193947A1 (ru)
MX (1) MX348210B (ru)
PL (1) PL2699097T3 (ru)
PT (1) PT2699097T (ru)
UA (1) UA112435C2 (ru)
WO (1) WO2012136832A1 (ru)

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TR201806888T4 (tr) * 2011-04-08 2018-06-21 Chr Hansen As Sinerjik antimikrobiyal etki.
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
WO2015021176A1 (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
JP6861157B2 (ja) * 2015-08-10 2021-04-21 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
PE20211663A1 (es) * 2015-08-31 2021-08-26 Chr Hansen As Bacterias lactobacillus con actividad antifungica
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
EP3804526A1 (en) * 2016-04-07 2021-04-14 DSM IP Assets B.V. Fermented milk product with diacetyl produced with aid of lactase
ES2786654T3 (es) 2016-04-14 2020-10-13 Gervais Danone Sa Lactobacillus rhamnosus para su uso en la preparación de productos fermentados
DK3279312T3 (da) * 2016-08-02 2019-10-28 Dsm Ip Assets Bv Biobeskyttelse af mejeriprodukter
PL3700344T3 (pl) * 2017-10-27 2022-01-17 Chr. Hansen A/S Lactobacillus rhamnosus o zwiększonym wytwarzaniu diacetylu
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
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
EP4376626A1 (en) 2021-07-29 2024-06-05 International N&H Denmark ApS Compositions and methods for producing fermented dairy compositions having cream flavor
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

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Also Published As

Publication number Publication date
EP2699097B1 (en) 2016-06-29
MX348210B (es) 2017-06-05
EP2699097A1 (en) 2014-02-26
MX2013011625A (es) 2013-11-21
CN103501622A (zh) 2014-01-08
CN103501622B (zh) 2016-01-06
AR085944A1 (es) 2013-11-06
DK2699097T3 (en) 2016-09-12
UA112435C2 (uk) 2016-09-12
HK1193947A1 (zh) 2014-10-10
BR112013025640B1 (pt) 2019-09-10
US10653161B2 (en) 2020-05-19
EA027890B1 (ru) 2017-09-29
KR101947107B1 (ko) 2019-02-13
JP2014509871A (ja) 2014-04-24
JP6018171B2 (ja) 2016-11-02
KR20140021659A (ko) 2014-02-20
ES2593036T3 (es) 2016-12-05
PT2699097T (pt) 2016-09-07
WO2012136832A1 (en) 2012-10-11
US20140023749A1 (en) 2014-01-23
PL2699097T3 (pl) 2017-01-31

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