HK1207110A1 - Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness - Google Patents

Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness

Info

Publication number
HK1207110A1
HK1207110A1 HK15107586.8A HK15107586A HK1207110A1 HK 1207110 A1 HK1207110 A1 HK 1207110A1 HK 15107586 A HK15107586 A HK 15107586A HK 1207110 A1 HK1207110 A1 HK 1207110A1
Authority
HK
Hong Kong
Prior art keywords
lactic acid
acid bacteria
food products
fermented food
preparing fermented
Prior art date
Application number
HK15107586.8A
Other languages
English (en)
Chinese (zh)
Inventor
Eric Johansen
Kim Ib Soerensen
Mirjana Curic-Bawden
Mette Pia Junge
Original Assignee
Chr Hansen As
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=48227263&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=HK1207110(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of HK1207110A1 publication Critical patent/HK1207110A1/xx

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
    • 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
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • 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
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes 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
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/10—Processes for the isolation, preparation or purification of DNA or RNA
    • C12N15/1034—Isolating an individual clone by screening libraries
    • 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
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/74—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
    • C12N15/746—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for lactic acid bacteria (Streptococcus; Lactococcus; Lactobacillus; Pediococcus; Enterococcus; Leuconostoc; Propionibacterium; Bifidobacterium; Sporolactobacillus)
    • 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
    • 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
    • A23V2400/123—Bulgaricus
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Biophysics (AREA)
  • Plant Pathology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
HK15107586.8A 2012-04-25 2015-08-06 Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness HK1207110A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP12165517 2012-04-25
EP12198766 2012-12-20
PCT/EP2013/058655 WO2013160413A1 (en) 2012-04-25 2013-04-25 Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness

Publications (1)

Publication Number Publication Date
HK1207110A1 true HK1207110A1 (en) 2016-01-22

Family

ID=48227263

Family Applications (1)

Application Number Title Priority Date Filing Date
HK15107586.8A HK1207110A1 (en) 2012-04-25 2015-08-06 Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness

Country Status (14)

Country Link
US (3) US11044920B2 (xx)
EP (1) EP2841557B2 (xx)
JP (2) JP6767114B2 (xx)
KR (1) KR102114408B1 (xx)
CN (1) CN104254600B (xx)
AR (1) AR090851A1 (xx)
BR (1) BR112014026580B1 (xx)
DK (1) DK2841557T4 (xx)
EA (1) EA033795B1 (xx)
ES (1) ES2765177T5 (xx)
HK (1) HK1207110A1 (xx)
MX (1) MX367899B (xx)
UA (1) UA118250C2 (xx)
WO (1) WO2013160413A1 (xx)

Families Citing this family (38)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013160413A1 (en) * 2012-04-25 2013-10-31 Chr. Hansen A/S Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
WO2015014940A1 (en) * 2013-07-31 2015-02-05 Tine Sa Glucose secreting lactic acid bacteria strains
BR122021023753B1 (pt) 2014-06-19 2022-09-13 Chr. Hansen A/S Produto de alimento fermentado, cepa de lab isolada e composição compreendendo a mesma
AR101545A1 (es) * 2014-06-19 2016-12-28 Chr Hansen As Método para producir un producto lácteo fermentado con baja concentración de lactosa
EP2957180B1 (en) 2014-06-19 2018-03-14 Chr. Hansen A/S Method of producing a fermented milk product with improved control of post acidification
EP3389384A1 (en) * 2015-12-18 2018-10-24 Chr. Hansen A/S Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
CN108882718A (zh) * 2016-01-21 2018-11-23 科·汉森有限公司 使用干酪乳杆菌生产发酵乳制品的方法
CN109068672A (zh) * 2016-03-31 2018-12-21 科·汉森有限公司 葡萄糖缺陷型嗜热链球菌菌株在用于生产发酵乳制品方法中的用途
KR20240005243A (ko) 2016-06-14 2024-01-11 시에이치알. 한센 에이/에스 락토오스 함량이 감소된 발효유제품
CN106190930B (zh) * 2016-09-06 2019-09-10 内蒙古农业大学 一株德氏乳杆菌保加利亚亚种mga17-6 及其用途
WO2018091063A1 (en) * 2016-11-15 2018-05-24 Compagnie Gervais Danone Streptococcus thermophilus for use in preparation of fermented products
BR112019010024B1 (pt) 2016-12-02 2023-01-31 Fairlife, Llc Processos para a preparação de uma composição láctea seca, composição láctea seca, processo de reconstituição de um produto de leite e produto de leite reconstituído
PL3568024T3 (pl) * 2017-01-13 2021-05-17 Chr. Hansen A/S Sposób wytwarzania fermentowanego produktu mlecznego
ES2927829T3 (es) * 2017-03-28 2022-11-11 Chr Hansen As Composición de bacterias del ácido láctico para preparar productos alimenticios fermentados con dulzor natural y sabor aumentados
EP3676368A1 (en) 2017-08-28 2020-07-08 Chr. Hansen A/S Streptococcus thermophilus (st) cell to make e.g. mozzarella cheese
CN107974420B (zh) * 2017-12-17 2020-09-25 石家庄君乐宝乳业有限公司 高产乙醛的保加利亚乳杆菌jmcc0018、其分离纯化方法及应用
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
US20210161163A1 (en) * 2018-04-24 2021-06-03 Chr. Hansen A/S 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 probiotic strain
CN108902305B (zh) * 2018-06-06 2021-08-13 上海应用技术大学 一种具有内源增香的酸奶发酵剂及其制备方法和应用
CN112367843A (zh) * 2018-06-20 2021-02-12 科·汉森有限公司 生产半乳糖量减少的奶酪的方法
CN109105491B (zh) * 2018-09-12 2021-07-23 内蒙古农业大学 一株产黏产酪香味的乳酸乳球菌imau11823及其应用
BR112021007244A2 (pt) 2018-10-17 2021-08-10 Chr. Hansen A/S enzimas lactase com propriedades melhoradas em ph ácido
CA3118166A1 (en) 2018-10-30 2020-05-07 Dupont Nutrition Biosciences Aps Methods and cultures to manufacture pizza cheese
EP3898655A1 (en) * 2018-12-21 2021-10-27 DuPont Nutrition Biosciences ApS New lactic acid bacteria
JP7260493B2 (ja) 2019-02-22 2023-04-18 株式会社明治 発酵食品の製造方法、発酵食品、乳酸菌、及び乳酸菌組成物
WO2020239761A1 (en) 2019-05-28 2020-12-03 Chr. Hansen A/S Process for producing a fermented milk product with an enhanced level of probiotics
CN114286623A (zh) 2019-06-20 2022-04-05 科·汉森有限公司 ST Gal(+)细菌用于生产具有相对高稳定pH的发酵乳制品的用途
JP6739602B1 (ja) * 2019-07-24 2020-08-12 雪印メグミルク株式会社 記憶・学習能維持および／または向上用組成物及び組成物を含む食品、医薬品、飼料
WO2021037986A1 (en) * 2019-08-30 2021-03-04 Chr. Hansen A/S Production of lactase enzymes using altered regulation strains
EP3845069B1 (en) 2019-12-30 2022-08-24 Compagnie Gervais Danone Sucrose negative streptococcus thermophilus for use in preparation of fermented products
CN116096240A (zh) 2020-05-29 2023-05-09 科·汉森有限公司 用于制备发酵食品的乳酸菌组合物
JP2024510896A (ja) 2021-02-26 2024-03-12 セーホーエル．ハンセン アクティーゼルスカブ 発酵製品製造用の乳酸菌組成物
CN113215053B (zh) * 2021-05-31 2023-01-17 内蒙古农业大学 一种嗜热链球菌imau 80287y菌株及其应用、酸奶及其制备方法
CN113444664B (zh) * 2021-07-01 2023-12-12 陕西广播电视大学（陕西工商职业学院） 一株产γ-氨基丁酸短乳杆菌及其应用
EP4112715A1 (en) 2021-07-01 2023-01-04 Compagnie Gervais Danone Bifidobacteria for use in preparation of fermented products
WO2023110858A1 (en) 2021-12-17 2023-06-22 Chr. Hansen A/S Method for producing a fermented milk product
CN114703103B (zh) * 2022-04-22 2024-04-26 大理来思尔乳业有限公司 一株嗜热链球菌菌株wgy001，其复合菌株及其应用
CN115975877B (zh) * 2022-12-12 2024-06-18 内蒙古农业大学 嗜热链球菌imau80285y、发酵剂的应用及酸奶和酸奶的制备方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1493806A1 (en) 2003-07-02 2005-01-05 Chr. Hansen A/S Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents
BRPI0404152A (pt) 2004-09-17 2006-06-13 Unicamp alimento funcional, composição probiótica, composição alimentìcia e processo de produção de alimento funcional fermentado a base de soja, contendo agentes probióticos e prebióticos
CN101586087B (zh) 2009-06-25 2011-09-14 江苏省农业科学院 一种酸敏性保加利亚乳杆菌菌株及其用法
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
CN105713853B (zh) 2010-01-28 2020-07-17 科·汉森有限公司 基于噬菌体抗性选择的用于对食品进行质构化的乳酸细菌
WO2013160413A1 (en) 2012-04-25 2013-10-31 Chr. Hansen A/S Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness

Also Published As

Publication number Publication date
ES2765177T5 (es) 2024-07-11
UA118250C2 (uk) 2018-12-26
ES2765177T3 (es) 2020-06-08
DK2841557T4 (da) 2024-03-11
JP6767114B2 (ja) 2020-10-14
US11044920B2 (en) 2021-06-29
EA033795B1 (ru) 2019-11-26
US20200093149A1 (en) 2020-03-26
DK2841557T3 (da) 2019-12-16
US20220061348A1 (en) 2022-03-03
BR112014026580A2 (pt) 2017-07-18
CN104254600A (zh) 2014-12-31
AR090851A1 (es) 2014-12-10
JP2015518374A (ja) 2015-07-02
WO2013160413A1 (en) 2013-10-31
JP2019107002A (ja) 2019-07-04
EP2841557B2 (en) 2024-02-21
MX367899B (es) 2019-09-11
US20150086675A1 (en) 2015-03-26
BR112014026580B1 (pt) 2022-01-11
KR102114408B1 (ko) 2020-05-25
EP2841557A1 (en) 2015-03-04
EP2841557B1 (en) 2019-09-18
MX2014012235A (es) 2014-11-10
KR20150006012A (ko) 2015-01-15
EA201491951A1 (ru) 2015-01-30
JP7335077B2 (ja) 2023-08-29
CN104254600B (zh) 2023-07-04
US11076609B2 (en) 2021-08-03

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