JP2012531189A - 発酵乳製品の生産のための方法 - Google Patents

発酵乳製品の生産のための方法 Download PDF

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Publication number
JP2012531189A
JP2012531189A JP2012516788A JP2012516788A JP2012531189A JP 2012531189 A JP2012531189 A JP 2012531189A JP 2012516788 A JP2012516788 A JP 2012516788A JP 2012516788 A JP2012516788 A JP 2012516788A JP 2012531189 A JP2012531189 A JP 2012531189A
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strain
species
lactobacillus
belonging
milk
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JP2012531189A5 (cg-RX-API-DMAC10.html
Inventor
マリエ フォルケンベルウ ディテ
ポウルセン ロネ
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セーホーエル．ハンセン アクティーゼルスカブ
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    • 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; PREPARATION 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • 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; PREPARATION 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • 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; 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
    • C12N1/00—Microorganisms; 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.)
    • C12N9/1048—Glycosyltransferases (2.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/157—Lactis
    • 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
    • C12R2001/225—Lactobacillus
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
JP2012516788A 2009-06-30 2010-06-30 発酵乳製品の生産のための方法 Pending JP2012531189A (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DKPA200900815 2009-06-30
DKPA200900815 2009-06-30
PCT/EP2010/059303 WO2011000879A2 (en) 2009-06-30 2010-06-30 A method for producing a fermented milk product

Publications (2)

Publication Number Publication Date
JP2012531189A true JP2012531189A (ja) 2012-12-10
JP2012531189A5 JP2012531189A5 (cg-RX-API-DMAC10.html) 2015-02-19

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JP2012516788A Pending JP2012531189A (ja) 2009-06-30 2010-06-30 発酵乳製品の生産のための方法

Country Status (10)

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US (2) US20120107451A1 (cg-RX-API-DMAC10.html)
EP (1) EP2448420A2 (cg-RX-API-DMAC10.html)
JP (1) JP2012531189A (cg-RX-API-DMAC10.html)
KR (1) KR20120107451A (cg-RX-API-DMAC10.html)
CN (1) CN102469804A (cg-RX-API-DMAC10.html)
BR (1) BRPI1015366A2 (cg-RX-API-DMAC10.html)
EA (1) EA023317B1 (cg-RX-API-DMAC10.html)
MX (1) MX2011013188A (cg-RX-API-DMAC10.html)
UA (1) UA106381C2 (cg-RX-API-DMAC10.html)
WO (1) WO2011000879A2 (cg-RX-API-DMAC10.html)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018526993A (ja) * 2015-08-31 2018-09-20 セーホーエル．ハンセン アクティーゼルスカブ 抗真菌活性を有するラクトバチルス・ファーメンタム菌
JP2018532378A (ja) * 2015-08-31 2018-11-08 セーホーエル．ハンセン アクティーゼルスカブ 後酸性化を阻害するラクトバチルス・ファーメンタム菌
JP2018533910A (ja) * 2015-08-31 2018-11-22 セーホーエル．ハンセン アクティーゼルスカブ アセトアルデヒドの濃度を低減するラクトバチルス・ファーメンタム菌

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KR101695908B1 (ko) 2010-01-28 2017-01-12 시에이치알. 한센 에이/에스 파지 내성에 기초하여 선별된 식품의 텍스처 조절용 유산균
UA113279C2 (xx) 2010-10-22 2017-01-10 Спосіб забезпечення текстурувального штаму молочнокислих бактерій, його застосування і композиція на його основі
WO2013062034A1 (ja) * 2011-10-28 2013-05-02 株式会社明治 ナチュラルチーズおよびその製造方法
CN102715247B (zh) * 2012-07-04 2013-10-23 云南农业大学 一种水牛奶干酪的加工方法
WO2015162157A1 (en) * 2014-04-23 2015-10-29 Dsm Ip Assets B.V. Fermented milk product
US10813367B2 (en) 2014-06-19 2020-10-27 Chr. Hansen A/S Method of producing a fermented milk product with improved control of post acidification
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
JP7383482B2 (ja) 2017-03-28 2023-11-20 セーホーエル．ハンセン アクティーゼルスカブ 増強された天然の甘味およびフレーバーを有する発酵食品を調製するための乳酸菌組成物
WO2019061263A1 (en) 2017-09-29 2019-04-04 Dupont Nutrition Biosciences Aps NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF
MX2021000109A (es) * 2018-07-05 2021-03-09 Dupont Nutrition Biosci Aps Uso de glucosil transferasa para proporcionar una mejor textura a productos a base de leche fermentada.
US11758915B2 (en) 2018-12-21 2023-09-19 Kraft Foods Group Brands Llc Method of producing a simplified cheese spread and products therefrom
MX2023013507A (es) * 2021-05-18 2023-11-27 Chr Hansen As Metodo para elaborar productos de leche fermentados con textura mejorada y post-acidificacion reducida.
WO2026003080A1 (en) 2024-06-27 2026-01-02 Chr. Hansen A/S Low post-acidifying lactic acid bacteria strains
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

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JPH01168234A (ja) * 1987-12-24 1989-07-03 Yakult Honsha Co Ltd ガラクトオリゴ糖含有加工乳の製造法
JPH01235543A (ja) * 1988-03-16 1989-09-20 Snow Brand Milk Prod Co Ltd 撹拌型ヨーグルトの製造方法
JPH06197688A (ja) * 1993-01-08 1994-07-19 Ajinomoto Co Inc ヨーグルト類の製造法
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JPH01235543A (ja) * 1988-03-16 1989-09-20 Snow Brand Milk Prod Co Ltd 撹拌型ヨーグルトの製造方法
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WO2007044439A2 (en) * 2005-10-05 2007-04-19 Acillix Incorporated Microbial exopolymers useful for water demineralization
JP2007189973A (ja) * 2006-01-20 2007-08-02 Nissin Food Prod Co Ltd 血中コレステロール低減作用を有する新規乳酸菌
WO2007095958A1 (en) * 2006-02-24 2007-08-30 Chr. Hansen A/S Lactic acid bacteria providing improved texture of fermented dairy products
WO2007144770A2 (en) * 2006-06-16 2007-12-21 Danisco A/S Bacterium
WO2008040734A1 (en) * 2006-10-03 2008-04-10 Danisco A/S Genetic cluster of strains of streptococcus thermophilus having appropriate acidifying and texturizing properties for dairy fermentations
JP2008245576A (ja) * 2007-03-30 2008-10-16 Yotsuba Nyugyo Kk 免疫調節作用が期待できる乳酸菌及び菌体外多糖類
WO2008148561A1 (en) * 2007-06-06 2008-12-11 Chr. Hansen A/S Improvement of growth of bifidobacteria in fermented milk products
JP2011524398A (ja) * 2008-06-16 2011-09-01 エフ．ホフマン−ラ ロシュ アーゲー オレキシニン受容体アンタゴニストとしてのヘテロ芳香族モノアミド

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SAWADOGO-LINGANI: "TECHNOLOGICAL PROPERTIES OF LACTOBACILLUS FERMENTUM INVOLVED IN THE PROCESSING 以下備考", JOURNAL OF APPLIED MICROBIOLOGY, vol. V104 N3, JPN5012013900, 2008, pages 873 - 882, ISSN: 0002836244 *
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Cited By (3)

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JP2018526993A (ja) * 2015-08-31 2018-09-20 セーホーエル．ハンセン アクティーゼルスカブ 抗真菌活性を有するラクトバチルス・ファーメンタム菌
JP2018532378A (ja) * 2015-08-31 2018-11-08 セーホーエル．ハンセン アクティーゼルスカブ 後酸性化を阻害するラクトバチルス・ファーメンタム菌
JP2018533910A (ja) * 2015-08-31 2018-11-22 セーホーエル．ハンセン アクティーゼルスカブ アセトアルデヒドの濃度を低減するラクトバチルス・ファーメンタム菌

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BRPI1015366A2 (pt) 2015-09-01
EA201270095A1 (ru) 2012-06-29
KR20120107451A (ko) 2012-10-02
WO2011000879A2 (en) 2011-01-06
US20120107451A1 (en) 2012-05-03
WO2011000879A3 (en) 2011-05-05
CN102469804A (zh) 2012-05-23
MX2011013188A (es) 2012-01-31
US20140348980A1 (en) 2014-11-27
EP2448420A2 (en) 2012-05-09
EA023317B1 (ru) 2016-05-31

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