IT202200007118A1 - Batterio lattico per la preparazione di bevande o alimenti vegetali arricchiti in acido g-amminobutirrico - Google Patents

Batterio lattico per la preparazione di bevande o alimenti vegetali arricchiti in acido g-amminobutirrico Download PDF

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Publication number
IT202200007118A1
IT202200007118A1 IT102022000007118A IT202200007118A IT202200007118A1 IT 202200007118 A1 IT202200007118 A1 IT 202200007118A1 IT 102022000007118 A IT102022000007118 A IT 102022000007118A IT 202200007118 A IT202200007118 A IT 202200007118A IT 202200007118 A1 IT202200007118 A1 IT 202200007118A1
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IT
Italy
Prior art keywords
drinks
preparation
aminobutyric acid
lactic bacteria
vegetable foods
Prior art date
Application number
IT102022000007118A
Other languages
English (en)
Inventor
Viola GALLI
Lisa GRANCHI
Manuel VENTURI
Simona GUERRINI
Original Assignee
Univ Degli Studi Di Firenze
Foodmicroteam S R L
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 Univ Degli Studi Di Firenze, Foodmicroteam S R L filed Critical Univ Degli Studi Di Firenze
Priority to IT102022000007118A priority Critical patent/IT202200007118A1/it
Publication of IT202200007118A1 publication Critical patent/IT202200007118A1/it

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Classifications

    • 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
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • 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)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
IT102022000007118A 2022-04-11 2022-04-11 Batterio lattico per la preparazione di bevande o alimenti vegetali arricchiti in acido g-amminobutirrico IT202200007118A1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IT102022000007118A IT202200007118A1 (it) 2022-04-11 2022-04-11 Batterio lattico per la preparazione di bevande o alimenti vegetali arricchiti in acido g-amminobutirrico

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102022000007118A IT202200007118A1 (it) 2022-04-11 2022-04-11 Batterio lattico per la preparazione di bevande o alimenti vegetali arricchiti in acido g-amminobutirrico

Publications (1)

Publication Number Publication Date
IT202200007118A1 true IT202200007118A1 (it) 2023-10-11

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Family Applications (1)

Application Number Title Priority Date Filing Date
IT102022000007118A IT202200007118A1 (it) 2022-04-11 2022-04-11 Batterio lattico per la preparazione di bevande o alimenti vegetali arricchiti in acido g-amminobutirrico

Country Status (1)

Country Link
IT (1) IT202200007118A1 (it)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002037984A1 (en) * 2000-11-10 2002-05-16 Ceba Ab Fermented product based on an oat suspension
CN110218674A (zh) 2019-06-11 2019-09-10 绿雪生物工程(深圳)有限公司 一株高产γ-氨基丁酸的乳酸乳球菌乳酸亚种220223及其应用
CN110257447A (zh) 2019-06-20 2019-09-20 绿雪生物工程(深圳)有限公司 一种提高乳酸乳球菌乳酸亚种菌株产gaba能力的方法
CN111378593A (zh) * 2018-12-28 2020-07-07 中粮营养健康研究院有限公司 一种用于制备发酵型植物蛋白饮料的菌剂
CN110129243B (zh) * 2019-06-20 2021-02-23 华南农业大学 豆酸奶适制性菌株、菌剂及其应用
CN109170438B (zh) * 2018-10-24 2021-08-31 北京农学院 一种富含γ-氨基丁酸的藜麦发酵饮料及其制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002037984A1 (en) * 2000-11-10 2002-05-16 Ceba Ab Fermented product based on an oat suspension
CN109170438B (zh) * 2018-10-24 2021-08-31 北京农学院 一种富含γ-氨基丁酸的藜麦发酵饮料及其制备方法
CN111378593A (zh) * 2018-12-28 2020-07-07 中粮营养健康研究院有限公司 一种用于制备发酵型植物蛋白饮料的菌剂
CN110218674A (zh) 2019-06-11 2019-09-10 绿雪生物工程(深圳)有限公司 一株高产γ-氨基丁酸的乳酸乳球菌乳酸亚种220223及其应用
CN110257447A (zh) 2019-06-20 2019-09-20 绿雪生物工程(深圳)有限公司 一种提高乳酸乳球菌乳酸亚种菌株产gaba能力的方法
CN110129243B (zh) * 2019-06-20 2021-02-23 华南农业大学 豆酸奶适制性菌株、菌剂及其应用

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
LU X. ET AL: "Isolation of [gamma]-aminobutyric acid-producing bacteria and optimization of fermentative medium", BIOCHEMICAL ENGINEERING JOURNAL, vol. 41, no. 1, 13 March 2008 (2008-03-13), NL, pages 48 - 52, XP055978323, ISSN: 1369-703X, DOI: 10.1016/j.bej.2008.03.005 *
LUANA N. ET AL: "Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 185, 14 May 2014 (2014-05-14), pages 17 - 26, XP028877739, ISSN: 0168-1605, DOI: 10.1016/J.IJFOODMICRO.2014.05.004 *
OKADA: "Effect of the invoiced rice germ enriched with GABA for sleeplessness, depression, autonomies disorder by orai administration", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI= JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 47, no. 8, 2000, pages 596 - 603
RENES: "Production of conjugated linoleic acid and gamma-aminobutyric acid by autochonous lactic acid bacteria and detection of the genes involved", JOURNAL OF FUNCTIONAL FOODS, vol. 34, 2017, pages 340 - 346
VENTURI ET AL.: "Use of selected Lactobacilli to increase y-aminobutyric acid (GABA) content in sourdough bread enriched with amaranth flour", FOODS, vol. 8, no. 6, 2019, pages 218
VENTURI: "Typing of Lactobacillus sanfrancesciscensis isates from traditional sourdoughs by combining conventional and multiplex RAPD-PCR profiles", INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 156, no. 2, 2012, pages 122 - 126

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