EA202092407A1 -
COMPOSITION AND METHOD FOR OBTAINING A DILK PRODUCT INCLUDING THE APPLICATION OF S. THERMOPHILUS LACTOSE-DEFICIENT STRAIN, L. BULGARICUS LACTOSE-DEFICIENT STRAIN AND PROBIOTIC STRAIN
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COMPOSITION AND METHOD FOR OBTAINING A DILK PRODUCT INCLUDING THE APPLICATION OF S. THERMOPHILUS LACTOSE-DEFICIENT STRAIN, L. BULGARICUS LACTOSE-DEFICIENT STRAIN AND PROBIOTIC STRAIN
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Priority claimed from PCT/EP2019/059876external-prioritypatent/WO2019206754A1/en
Publication of EA202092407A1publicationCriticalpatent/EA202092407A1/en
Micro-Organisms Or Cultivation Processes Thereof
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Abstract
Настоящее изобретение относится к композиции для получения кисломолочного продукта, демонстрирующего низкую степень последующего подкисления во время хранения, содержащей 1) заквасочную культуру молочнокислых бактерий, содержащую по меньшей мере один лактозодефицитный штамм Streptococcus thermophilus, который способен метаболизировать нелактозный углевод, и по меньшей мере один лактозодефицитный штамм Lactobacillus delbrueckii subsp. bulgaricus, который способен метаболизировать нелактозный углевод, и пробиотический штамм, выбранный из группы, состоящей из штамма Lactobacillus и штамма Bifidobacterium.The present invention relates to a composition for obtaining a fermented milk product showing a low degree of subsequent acidification during storage, comprising 1) a lactic acid bacteria starter culture containing at least one lactose-deficient strain of Streptococcus thermophilus, which is able to metabolize a non-lactose carbohydrate, and at least one lactose-deficient strain Lactobacillus delbrueckii subsp. bulgaricus, which is capable of metabolizing a non-lactose carbohydrate, and a probiotic strain selected from the group consisting of a Lactobacillus strain and a Bifidobacterium strain.
EA202092407A2018-09-122019-04-17
COMPOSITION AND METHOD FOR OBTAINING A DILK PRODUCT INCLUDING THE APPLICATION OF S. THERMOPHILUS LACTOSE-DEFICIENT STRAIN, L. BULGARICUS LACTOSE-DEFICIENT STRAIN AND PROBIOTIC STRAIN
EA202092407A1
(en)
Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probioti _/ strain
COMPOSITION AND METHOD FOR OBTAINING A DILK PRODUCT INCLUDING THE APPLICATION OF S. THERMOPHILUS LACTOSE-DEFICIENT STRAIN, L. BULGARICUS LACTOSE-DEFICIENT STRAIN AND PROBIOTIC STRAIN
Composition and process for producing a fermented milk product comprising application of a lactose-deficient s. thermophilus strain, a lactose-deficient l. bulgaricus strain and a probioti _/ strain.
The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13.
Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: evaluation by means of a polyphasic approach
Development of a selective culture medium for bifidobacteria, Raffinose-Propionate Lithium Mupirocin (RP-MUP) and assessment of its usage with Petrifilm™ Aerobic Count plates
COMPOSITION AND METHOD FOR OBTAINING A DILK PRODUCT INCLUDING THE APPLICATION OF S. THERMOPHILUS LACTOSE-DEFICIENT STRAIN, L. BULGARICUS LACTOSE-DEFICIENT STRAIN AND PROBIOTIC STRAIN