ES2644220T5 - Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide - Google Patents

Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide Download PDF

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Publication number
ES2644220T5
ES2644220T5 ES10751643T ES10751643T ES2644220T5 ES 2644220 T5 ES2644220 T5 ES 2644220T5 ES 10751643 T ES10751643 T ES 10751643T ES 10751643 T ES10751643 T ES 10751643T ES 2644220 T5 ES2644220 T5 ES 2644220T5
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Spain
Prior art keywords
strain
lactic acid
milk
dsmz
deposited
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ES10751643T
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English (en)
Spanish (es)
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ES2644220T3 (es
Inventor
Thomas Janzen
Ditte Ellegaard Christiansen
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Chr Hansen AS
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Chr Hansen AS
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Application filed by Chr Hansen AS filed Critical Chr Hansen AS
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Publication of ES2644220T3 publication Critical patent/ES2644220T3/es
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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
    • 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
    • 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
    • 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)
ES10751643T 2009-09-01 2010-09-01 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide Active ES2644220T5 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DKPA200900984 2009-09-01
DK200900984 2009-09-01
DKPA201000070 2010-01-28
DK201000070 2010-01-28
PCT/EP2010/062808 WO2011026863A1 (en) 2009-09-01 2010-09-01 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide

Publications (2)

Publication Number Publication Date
ES2644220T3 ES2644220T3 (es) 2017-11-28
ES2644220T5 true ES2644220T5 (en) 2025-04-21

Family

ID=42829610

Family Applications (1)

Application Number Title Priority Date Filing Date
ES10751643T Active ES2644220T5 (en) 2009-09-01 2010-09-01 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide

Country Status (12)

Country Link
US (2) US20120164275A1 (enExample)
EP (1) EP2473058B2 (enExample)
JP (1) JP5944824B2 (enExample)
KR (1) KR101773994B1 (enExample)
CN (1) CN102695420B (enExample)
BR (1) BR112012004706B1 (enExample)
DK (1) DK2473058T4 (enExample)
EA (1) EA028250B1 (enExample)
ES (1) ES2644220T5 (enExample)
MX (1) MX344042B (enExample)
PL (1) PL2473058T5 (enExample)
WO (1) WO2011026863A1 (enExample)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
FR2852604B1 (fr) 2003-03-17 2005-05-13 Bacteries lactiques texturantes
EP2325332B1 (en) 2005-08-26 2012-10-31 DuPont Nutrition Biosciences ApS Use of CRISPR associated genes (CAS)
JP5452937B2 (ja) * 2006-02-24 2014-03-26 セーホーエル．ハンセン アクティーゼルスカブ 発酵乳製品に改良された舌ざわり（ｔｅｘｔｕｒｅ）を提供する乳酸菌
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

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
MX2012002594A (es) 2012-04-19
KR101773994B1 (ko) 2017-09-01
DK2473058T3 (en) 2017-09-18
WO2011026863A1 (en) 2011-03-10
EA028250B1 (ru) 2017-10-31
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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