MX338201B - Bacterias acidolacticas de postacidificion baja. - Google Patents

Bacterias acidolacticas de postacidificion baja.

Info

Publication number
MX338201B
MX338201B MX2008015834A MX2008015834A MX338201B MX 338201 B MX338201 B MX 338201B MX 2008015834 A MX2008015834 A MX 2008015834A MX 2008015834 A MX2008015834 A MX 2008015834A MX 338201 B MX338201 B MX 338201B
Authority
MX
Mexico
Prior art keywords
lactic acid
acid bacteria
bacteria
low post
acidifying lactic
Prior art date
Application number
MX2008015834A
Other languages
English (en)
Other versions
MX2008015834A (es
Inventor
Annette Helle Johansen
Niels Bang Siemsen Jensen
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 MX2008015834A publication Critical patent/MX2008015834A/es
Publication of MX338201B publication Critical patent/MX338201B/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
    • A23C9/123—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
    • 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
    • A23C11/103—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 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Biophysics (AREA)
  • Physics & Mathematics (AREA)
  • Plant Pathology (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

La presente invención se refiere a bacteria acidolácticas que tienen propiedades de postacidificación baja o reducida, y con un método para suministrar dichas bacterias. Además, la invención se relaciona con el uso de dichas bacterias para la elaboración de productos lácteos fermentados y con productos lácteos que contienen a las bacterias.
MX2008015834A 2006-06-23 2007-06-22 Bacterias acidolacticas de postacidificion baja. MX338201B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06115993A EP1869983A1 (en) 2006-06-23 2006-06-23 Low post-acidifying lactic acid bacteria
PCT/EP2007/056252 WO2007147890A1 (en) 2006-06-23 2007-06-22 Low post-acidifying lactic acid bacteria

Publications (2)

Publication Number Publication Date
MX2008015834A MX2008015834A (es) 2009-01-12
MX338201B true MX338201B (es) 2016-04-07

Family

ID=37056865

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2008015834A MX338201B (es) 2006-06-23 2007-06-22 Bacterias acidolacticas de postacidificion baja.

Country Status (8)

Country Link
US (2) US9480270B2 (es)
EP (2) EP1869983A1 (es)
CN (1) CN101472481B (es)
DK (1) DK2034847T3 (es)
ES (1) ES2644815T3 (es)
MX (1) MX338201B (es)
RU (1) RU2446209C2 (es)
WO (1) WO2007147890A1 (es)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120040053A1 (en) 2009-02-05 2012-02-16 Novozymes A/S Method for producing an acidified milk product
EP2258205A1 (en) * 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
DE102009025229A1 (de) 2009-06-13 2010-12-16 Knossalla, Martin Fermentierte Milchprodukte mit geringer Nachsäuerung und deren Herstellungsverfahren
BR112012004706B1 (pt) * 2009-09-01 2019-09-10 Chr Hansen As bactéria do ácido lático que carreia uma mutação na região -10 do gene galk, seu método de fabricação, composição, produto de laticínio ou produto de leite fermentado e método de fabricação dos mesmos
TR201807378T4 (tr) 2010-01-28 2018-06-21 Chr Hansen As Faj dayanımına göre seçilen gıda ürünlerinin tekstüre edilmesi için laktik bakteriler.
BR112012032616B1 (pt) * 2010-06-21 2021-04-27 Chr. Hansen A/S Bactérias do ácido lático para iogurte, fermento lático, produto lácteo fermentado, e métodos para preparar um produto lácteo fermentado e para obter uma cepa de bactérias do ácido lático
EA029862B1 (ru) 2010-10-22 2018-05-31 Кр. Хансен А/С Текстурирующие штаммы молочно-кислых бактерий
US20140220177A1 (en) * 2011-04-29 2014-08-07 Compagnie Gervais Danone Use of Nisin Resistant Mutant Strains of Lactobacilli for Reducing the Post Acidification in Food Products
HK1199179A1 (en) * 2011-05-26 2015-06-26 帝斯曼知识产权资产管理有限公司 Process for manufacturing of a fermented dairy product
WO2013133313A1 (ja) * 2012-03-07 2013-09-12 株式会社明治 酸度上昇が抑制された発酵乳およびその製造方法
WO2015193449A1 (en) * 2014-06-19 2015-12-23 Chr. Hansen A/S Method of producing a fermented milk product with reduced residual lactose concentration
TR201807455T4 (tr) 2014-06-19 2018-06-21 Chr Hansen As Asitleşme sonrasına yönelik gelişmiş kontrole sahip bir fermente süt ürününün üretilmesi için yöntem.
CN106714565B (zh) * 2014-06-19 2021-07-30 科.汉森有限公司 后酸化控制提高的制备发酵乳产品的方法
RU2589818C1 (ru) * 2015-04-10 2016-07-10 Александр Владимирович Синица Метабиотическая композиция для обеспечения колонизационной резистентности микробиоценоза кишечника человека
US20170103831A1 (en) * 2015-10-13 2017-04-13 Littelfuse, Inc. Methods for Manufacturing an Insulated Busbar
EP3364766A1 (en) * 2015-10-23 2018-08-29 DSM IP Assets B.V. Low sugar flavoured yogurt
CN106676026A (zh) * 2015-11-09 2017-05-17 中国农业科学院农产品加工研究所 一株具有群体感应的保加利亚乳杆菌及其应用
WO2018041869A1 (en) * 2016-08-31 2018-03-08 Chr. Hansen A/S Process for producing a heat-treated fermented milk product
RU2722700C2 (ru) * 2018-11-08 2020-06-03 Общество с ограниченной ответственностью "Инновационные биотехнологии" Штамм бактерий Lactobacillus delbrueckii subsp. bulgaricus Т-7817, используемый в качестве закваски прямого внесения для приготовления кисломолочных продуктов
RU2722729C2 (ru) * 2018-11-08 2020-06-03 Общество с ограниченной ответственностью "Инновационные биотехнологии" Штамм бактерий Lactobacillus delbrueckii subsp.bulgaricus T-4809, используемый в качестве закваски прямого внесения для приготовления кисломолочных продуктов
RU2731738C1 (ru) * 2019-11-11 2020-09-08 Федеральное бюджетное учреждение науки "Московский научно-исследовательский институт эпидемиологии и микробиологии им. Г.Н. Габричевского" Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человека Штамм бактерий Lactobacillus delbrueckii subsp. Bulgaricus K 1903, используемый в качестве закваски прямого внесения для приготовления кисломолочных продуктов
US12564197B2 (en) 2020-05-29 2026-03-03 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented food products
WO2023038073A1 (ja) * 2021-09-09 2023-03-16 株式会社明治 乳酸菌、乳酸菌スターター、発酵乳、発酵乳の製造方法、及び乳酸菌のスクリーニング方法
WO2026003080A1 (en) 2024-06-27 2026-01-02 Chr. Hansen A/S Low post-acidifying lactic acid bacteria strains

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69205070T2 (de) * 1991-06-14 1996-02-29 Nestle Sa Lebendige Mikroorganismen enthaltender Joghurt.
PH31093A (en) * 1993-08-06 1998-02-05 Nestec Ltd Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production and food composition comprising said lactobacillus.
EP0638642A1 (en) * 1993-08-06 1995-02-15 Societe Des Produits Nestle S.A. Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production, and food composition comprising said lactobacillus bulgaricus
US5691185A (en) * 1993-10-08 1997-11-25 Chr. Hansen A/S Lactic acid bacterial suppressor mutants and their use as selective markers and as means of containment in lactic acid bacteria
US7037538B2 (en) * 2002-07-17 2006-05-02 O'sullivan Heidi Preparation of yogurt containing confectionery pieces and product thereof
US7572473B2 (en) * 2003-02-19 2009-08-11 Franklin Foods, Inc. Process for making yogurt cream cheese, and the resulting products
FR2852604B1 (fr) * 2003-03-17 2005-05-13 Bacteries lactiques texturantes

Also Published As

Publication number Publication date
US9480270B2 (en) 2016-11-01
MX2008015834A (es) 2009-01-12
US20100021586A1 (en) 2010-01-28
WO2007147890A1 (en) 2007-12-27
RU2009102063A (ru) 2010-07-27
EP2034847A1 (en) 2009-03-18
CN101472481B (zh) 2014-04-23
EP1869983A1 (en) 2007-12-26
CN101472481A (zh) 2009-07-01
ES2644815T3 (es) 2017-11-30
RU2446209C2 (ru) 2012-03-27
EP2034847B1 (en) 2017-08-09
US20170099849A1 (en) 2017-04-13
DK2034847T3 (en) 2017-10-16

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