MX2011013188A - Metodo para producir un producto lacteo fermentado. - Google Patents

Metodo para producir un producto lacteo fermentado.

Info

Publication number
MX2011013188A
MX2011013188A MX2011013188A MX2011013188A MX2011013188A MX 2011013188 A MX2011013188 A MX 2011013188A MX 2011013188 A MX2011013188 A MX 2011013188A MX 2011013188 A MX2011013188 A MX 2011013188A MX 2011013188 A MX2011013188 A MX 2011013188A
Authority
MX
Mexico
Prior art keywords
strain
species
lactobacillus
producing
milk
Prior art date
Application number
MX2011013188A
Other languages
English (en)
Spanish (es)
Inventor
Ditte Marie Folkenberg
Lone Poulsen
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
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of MX2011013188A publication Critical patent/MX2011013188A/es

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; 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
    • A23C9/1234—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
    • A23C9/123—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

Landscapes

  • 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)
MX2011013188A 2009-06-30 2010-06-30 Metodo para producir un producto lacteo fermentado. MX2011013188A (es)

Applications Claiming Priority (2)

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

Publications (1)

Publication Number Publication Date
MX2011013188A true MX2011013188A (es) 2012-01-31

Family

ID=42989536

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011013188A MX2011013188A (es) 2009-06-30 2010-06-30 Metodo para producir un producto lacteo fermentado.

Country Status (10)

Country Link
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)

Families Citing this family (17)

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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
DK3344052T3 (da) * 2015-08-31 2019-11-11 Chr Hansen As Lactobacillus fermentum-bakterier, som inhiberer eftersyrning
US20180235249A1 (en) * 2015-08-31 2018-08-23 Chr. Hansen A/S Lactobacillus fermentum bacteria reducing the concentration of acetaldehyde
CN108138124A (zh) 2015-08-31 2018-06-08 科.汉森有限公司 具有抗真菌活性的发酵乳杆菌细菌
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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ES2357043T3 (es) * 2007-06-06 2011-04-15 Chr. Hansen A/S Mejora del crecimiento de bifidobacterias en productos de leche fermentada .
EP2297102A1 (en) * 2008-06-16 2011-03-23 F. Hoffmann-La Roche AG Heteroaromatic monoamides as orexinin receptor antagonists
WO2010023290A2 (en) * 2008-08-29 2010-03-04 Chr. Hansen A/S Improvement of growth of bifidobacteria in fermented milk products

Also Published As

Publication number Publication date
UA106381C2 (ru) 2014-08-26
JP2012531189A (ja) 2012-12-10
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
US20140348980A1 (en) 2014-11-27
EP2448420A2 (en) 2012-05-09
EA023317B1 (ru) 2016-05-31

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