ES2072827B1 - MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478, USABLE FOR THE MANUFACTURE OF CHEESE. - Google Patents
MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478, USABLE FOR THE MANUFACTURE OF CHEESE.Info
- Publication number
- ES2072827B1 ES2072827B1 ES9302713A ES9302713A ES2072827B1 ES 2072827 B1 ES2072827 B1 ES 2072827B1 ES 9302713 A ES9302713 A ES 9302713A ES 9302713 A ES9302713 A ES 9302713A ES 2072827 B1 ES2072827 B1 ES 2072827B1
- Authority
- ES
- Spain
- Prior art keywords
- cheese
- manufacture
- ssp
- microorganism
- cect
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
Landscapes
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
MICROORGANISMO DE LA ESPECIE {CVALACTOCOCCUS LACTIS SSP. {CVALACTIS CECT 4478 UTILIZABLE PARA LA FABRICACION DE QUESO. SE TRATA DE UN MICROORGANISMO SELECCIONADO A PARTIR DE CEPAS AISLADAS DE LECHE Y QUESOS AUTOCTONOS DE LA ISLA DE FUERTEVENTURA, UTILIZABLE ESPECIALMENTE PARA LA FABRICACION DE QUESO DE CABRA. ESTE MICROORGANISMO ES UN {CVALACTOCOCCUS LACTIS SSP. {CVALACTIS CECT 4478 CON UNA ACTIVIDAD ACIDIFICANTE APROPIADA PARA LA FABRICACION DE QUESO Y QUE JUNTO CON LACTOBACILOS Y LEUCONOSTOCS DA LUGAR A UN QUESO CON UN OLOR Y SABOR CARACTERISTICO Y OJOS REGULARES REPARTIDOS POR TODA LA MASA. ESTE QUESO SE ELABORA A PARTIR DE LECHE, ESPECIALMENTE DE CABRA, PASTERIZADA, A LA QUE SE AÑADE UNA MEZCLA DE MICROORGANISMOS EN LA QUE EN SU MAYOR PROPORCION SE UTILIZA EL {CVALACTOCOCCUS LACTIS SSP. {CVALACTIS CECT 4478 EN LA PROPORCION DE UN 82 POR CIENTO JUNTO CON {CVALACTOBACILLUS CASEI SSP. {CVACASEI, LACTOBACILLUS PLANTARUM Y {CVALEUCONOSTOC MESENTEROIDES SSP. {CVADEXTRANICUM, EN UNA PROPORCION, CADA UNO, DEL 6 POR CIENTO.MICROORGANISM OF THE SPECIES {CVALACTOCOCCUS LACTIS SSP. {CVALACTIS CECT 4478 USABLE FOR THE MANUFACTURE OF CHEESE. IT IS A SELECTED MICROORGANISM FROM ISOLATED MILK STRAINS AND AUTOCTON CHEESES FROM THE ISLAND OF FUERTEVENTURA, ESPECIALLY USABLE FOR THE MANUFACTURE OF GOAT CHEESE. THIS MICROORGANISM IS A {CVALACTOCOCCUS LACTIS SSP. {CVALACTIS CECT 4478 WITH AN APPROPRIATE ACIDIFYING ACTIVITY FOR THE MANUFACTURE OF CHEESE AND WHICH, TOGETHER WITH LACTOBACILOS AND LEUCONOSTOCS, GIVES PLACE TO A CHEESE WITH A CHARACTERISTIC ODOR AND FLAVOR SPREAD ALL OVER THE MASS. THIS CHEESE IS MADE FROM MILK, ESPECIALLY GOAT, PASTAIZED, TO WHICH A MIXTURE OF MICROORGANISMS IS ADDED IN WHICH, IN ITS GREATEST PROPORTION, THE {CVALACTOCOCCUS LACTIS SSP. {CVALACTIS CECT 4478 IN THE PROPORTION OF 82 PERCENT TOGETHER WITH {CVALACTOBACILLUS CASEI SSP. {CVACASEI, LACTOBACILLUS PLANTARUM AND {CVALEUCONOSTOC MESENTEROIDES SSP. {CVADEXTRANICUM, IN A PROPORTION, EACH ONE, OF 6 PERCENT.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9302713A ES2072827B1 (en) | 1993-12-29 | 1993-12-29 | MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478, USABLE FOR THE MANUFACTURE OF CHEESE. |
ES9701576A ES2125205B1 (en) | 1993-12-29 | 1997-07-15 | IMPROVEMENTS IN THE PATENT OF INVENTION N 9302713 MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478 USABLE FOR THE MANUFACTURE OF CHEESE. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES9302713A ES2072827B1 (en) | 1993-12-29 | 1993-12-29 | MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478, USABLE FOR THE MANUFACTURE OF CHEESE. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2072827A1 ES2072827A1 (en) | 1995-07-16 |
ES2072827B1 true ES2072827B1 (en) | 1996-03-01 |
Family
ID=8284054
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES9302713A Expired - Fee Related ES2072827B1 (en) | 1993-12-29 | 1993-12-29 | MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478, USABLE FOR THE MANUFACTURE OF CHEESE. |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES2072827B1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1999003971A1 (en) * | 1997-07-15 | 1999-01-28 | Consejo Superior De Investigaciones Cientificas | Microorganism of the species lactococus lactis ssp. lactis cect 4478 usable for the fabrication of cheese |
ES2170723B1 (en) * | 2001-01-15 | 2003-12-16 | Consejo Superior Investigacion | LACTOCOCCUS LACTIS BACTERIOCIN PRODUCER USED AS INITIATING CULTURE TO ACCELERATE CHEESE MATURATION. |
ES2350127B1 (en) * | 2009-05-28 | 2011-11-10 | Universidad De La Laguna | INITIATING CULTURE FOR THE MANUFACTURE OF CHEESE FORMED BY THREE CEPASDE BACTERIAS LACTICAS AUTOCTONAS OF THE HANDCRAFTED CHEESE OF TENERIFE. |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES476810A1 (en) * | 1979-01-12 | 1979-07-16 | Consejo Superior Investigacion | Method of elaboration of initiating crops for the manchego manufacturing of cheese. (Machine-translation by Google Translate, not legally binding) |
-
1993
- 1993-12-29 ES ES9302713A patent/ES2072827B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
ES2072827A1 (en) | 1995-07-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2655697T3 (en) | Blend of at least 8 species of lactic acid bacteria and / or bifidobacteria in the manufacture of sourdough | |
US4707364A (en) | Composition for accelerating cheese aging | |
EP1034787A1 (en) | Lactobacillus strains preventing diarrhea caused by pathogenic bacteria | |
NO165553C (en) | PROCEDURE FOR MANUFACTURING NATURAL CARBONATED DRINK. | |
Hayaloglu | Cheese: Microbiology of cheese | |
AR009546A1 (en) | CREAM ICE CREAM CONTAINING LIVE LACTIC BACTERIA | |
PE20040419A1 (en) | A DAIRY PRODUCT AND A PROCESS FOR ITS MANUFACTURING | |
AU4161199A (en) | Process for the manufacture of probiotic cheese | |
Khalid et al. | Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei | |
Medved’ová et al. | Effect of lactic acid bacteria addition on the microbiological safety of pasta-filata types of cheeses | |
ES2072827B1 (en) | MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478, USABLE FOR THE MANUFACTURE OF CHEESE. | |
Maurad et al. | Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria | |
MY115488A (en) | Cheese flavour | |
FI943905A0 (en) | Inhibition of clostridia by lactic acid bacteria | |
Jay et al. | Milk, fermentation, and fermented and nonfermented dairy products | |
El-Soda et al. | Accelerated ripening of Ras cheese using freeze-shocked mutant strains of Lactobacillus casei | |
NZ209849A (en) | Enzyme preparation for accelerating the aging process of cheese | |
Puhan et al. | Fresh products-yoghurt, fermented milks, quarg and fresh cheese | |
JP6385999B2 (en) | Lactic acid bacteria producing ethanol | |
Takafuji et al. | Proteolytic enzymes of lactic acid bacteria | |
MOSKOWITZ | Inocula for blue-veined cheeses and blue cheese flavor | |
ES2125205B1 (en) | IMPROVEMENTS IN THE PATENT OF INVENTION N 9302713 MICROORGANISM OF THE SPECIES LACTOCOCCUS LACTIS SSP. LACTIS CECT 4478 USABLE FOR THE MANUFACTURE OF CHEESE. | |
Sheehan et al. | Novel and Speciality Cheeses-Broadening the National Cheese Base | |
Robinson | Lactic acid bacteria | |
Sarkar et al. | Probiotic acidophilus milk for infants and children |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD2A | Announcement of lapse in spain |
Effective date: 20180806 |