MX344042B - Bacteria lactica con expresion de galactocinasa modificada para texturizar productos alimenticios por sobreexpresion de exopolisacarido. - Google Patents

Bacteria lactica con expresion de galactocinasa modificada para texturizar productos alimenticios por sobreexpresion de exopolisacarido.

Info

Publication number
MX344042B
MX344042B MX2012002594A MX2012002594A MX344042B MX 344042 B MX344042 B MX 344042B MX 2012002594 A MX2012002594 A MX 2012002594A MX 2012002594 A MX2012002594 A MX 2012002594A MX 344042 B MX344042 B MX 344042B
Authority
MX
Mexico
Prior art keywords
exopolysaccharide
overexpression
modified
food products
lactic bacterium
Prior art date
Application number
MX2012002594A
Other languages
English (en)
Other versions
MX2012002594A (es
Inventor
Janzen Thomas
Ellegaard Christiansen Ditte
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=42829610&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX344042(B) "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 MX2012002594A publication Critical patent/MX2012002594A/es
Publication of MX344042B publication Critical patent/MX344042B/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; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • 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
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y207/00—Transferases transferring phosphorus-containing groups (2.7)
    • C12Y207/01—Phosphotransferases with an alcohol group as acceptor (2.7.1)
    • C12Y207/01006—Galactokinase (2.7.1.6)
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La presente invención se refiere a un método para manufacturar una bacteria de ácido láctico, caracterizado porque comprende: a) proporcionar una cepa bacteriana de ácido láctico como la cepa madre; b) introducir una mutación en el gen GalK de la cepa; y c) seleccionar para una cepa mutante la cual genera una viscosidad en leche fermentada mayor de aproximadamente 70 Pa medido como esfuerzo de corte después de 12 horas de crecimiento a 37°C. El método caracterizado por la mutación resulta en la sustitución de una o más de C y G en la región -10 natural que tiene la secuencia de nucléotidos (SEQ. ID NO: 1) con un nucleótido que se selecciona independientemente del grupo que consiste de A y T.
MX2012002594A 2009-09-01 2010-09-01 Bacteria lactica con expresion de galactocinasa modificada para texturizar productos alimenticios por sobreexpresion de exopolisacarido. MX344042B (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DKPA200900984 2009-09-01
DKPA201000070 2010-01-28
PCT/EP2010/062808 WO2011026863A1 (en) 2009-09-01 2010-09-01 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide

Publications (2)

Publication Number Publication Date
MX2012002594A MX2012002594A (es) 2012-04-19
MX344042B true MX344042B (es) 2016-12-02

Family

ID=42829610

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012002594A MX344042B (es) 2009-09-01 2010-09-01 Bacteria lactica con expresion de galactocinasa modificada para texturizar productos alimenticios por sobreexpresion de exopolisacarido.

Country Status (12)

Country Link
US (2) US20120164275A1 (es)
EP (1) EP2473058B1 (es)
JP (1) JP5944824B2 (es)
KR (1) KR101773994B1 (es)
CN (1) CN102695420B (es)
BR (1) BR112012004706B1 (es)
DK (1) DK2473058T3 (es)
EA (1) EA028250B1 (es)
ES (1) ES2644220T3 (es)
MX (1) MX344042B (es)
PL (1) PL2473058T3 (es)
WO (1) WO2011026863A1 (es)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK2529035T3 (en) 2010-01-28 2018-05-28 Chr Hansen As Lactic acid bacterium for texturizing food products selected on the basis of phage resistance
MX346975B (es) 2010-10-22 2017-04-07 Chr Hansen As Cepas texturizadoras de bacterias de acido lactico.
CN102559705A (zh) * 2010-10-28 2012-07-11 内蒙古蒙牛乳业（集团）股份有限公司 一种EPS基因簇EpsA、EpsB、EpsC、EpsD
DK2841557T4 (da) 2012-04-25 2024-03-11 Chr Hansen As Anvendelse af mælkesyrebakterier til fremstilling af fermenterede fødevareprodukter med forøget naturlig sødme
EP2796050A1 (en) * 2013-04-24 2014-10-29 Danone GmbH Lactic acid bacteria capable of enhancing fruit flavour
WO2015074054A1 (en) * 2013-11-18 2015-05-21 The Trustees Of Columbia University In The City Of New York Improving microbial fitness in the mammalian gut
WO2015193449A1 (en) * 2014-06-19 2015-12-23 Chr. Hansen A/S Method of producing a fermented milk product with reduced residual lactose concentration
WO2017103051A1 (en) * 2015-12-18 2017-06-22 Chr. Hansen A/S Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
EA201891864A1 (ru) 2016-03-31 2019-03-29 Кхр. Хансен А/С Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов
US11272716B2 (en) 2016-09-01 2022-03-15 Chr. Hansen A/S Bacteria
DK3599877T3 (da) 2017-03-28 2022-08-15 Chr Hansen As Mælkesyrebakteriesammensætning til fremstilling af fermenterede fødevarer med øget naturlig sødme og smag
JP6940305B2 (ja) 2017-06-01 2021-09-22 株式会社明治 チーズ風味素材の製造方法
CN111433347B (zh) * 2017-08-28 2023-09-08 科·汉森有限公司 用于制备例如马苏里拉干酪的嗜热链球菌(st)细胞
US20200383345A1 (en) 2017-08-30 2020-12-10 Chr. Hansen A/S Process for producing an improved mesophilic fermented milk product
WO2019061263A1 (en) 2017-09-29 2019-04-04 Dupont Nutrition Biosciences Aps NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF
US11725199B2 (en) 2017-12-22 2023-08-15 Dupont Nutrition Biosciences Aps Lactic acid bacteria with sweetening properties and uses thereof
EA202190434A1 (ru) 2018-08-21 2021-05-26 Кхр. Хансен А/С Способ получения улучшенного ферментированного молочного продукта с использованием негативного в отношении споруляции штамма bacillus
AU2018418824A1 (en) 2018-12-21 2021-07-15 International N&H Denmark Aps New lactic acid bacteria
CN109735556A (zh) * 2019-02-22 2019-05-10 昆明理工大学 引导糖基转移酶基因的用途
AU2020296296A1 (en) 2019-06-20 2022-01-27 Chr. Hansen A/S Use of ST Gal(+) bacteria for producing a fermented milk product with a relatively high stable pH
PL3845069T3 (pl) 2019-12-30 2023-01-30 Compagnie Gervais Danone Ujemny względem sacharozy streptococcus thermophilus do zastosowania do wytwarzania wyrobów fermentowanych
US20230200406A1 (en) 2020-05-29 2023-06-29 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented food products
CN116209358A (zh) * 2020-11-17 2023-06-02 科·汉森有限公司 具有改善的质构化特性的乳酸菌菌株
KR20230148251A (ko) 2021-02-26 2023-10-24 시에이치알. 한센 에이/에스 발효제품 제조용 유산균 조성물
EP4112715A1 (en) 2021-07-01 2023-01-04 Compagnie Gervais Danone Bifidobacteria for use in preparation of fermented products

Family Cites Families (10)

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Publication number Priority date Publication date Assignee Title
CH649196A5 (fr) * 1981-12-16 1985-05-15 Nestle Sa Procede de fabrication de yogourt.
FR2807764B1 (fr) 2000-04-18 2004-09-10 Agronomique Inst Nat Rech Mutants de bacteries lactiques surproducteurs d'exopolysaccharides
GB0205647D0 (en) * 2002-03-11 2002-04-24 Danisco Cultor Niebull Gmbh Method of improving food fermentation procedures
FR2852604B1 (fr) * 2003-03-17 2005-05-13 Bacteries lactiques texturantes
EP3284833B1 (en) 2005-08-26 2021-12-01 DuPont Nutrition Biosciences ApS Use of crispr associated genes (cas)
CN102690770B (zh) * 2006-02-24 2014-08-27 科·汉森有限公司 提供改良质地的发酵奶制品的乳酸菌
EP2034848B1 (en) 2006-06-16 2016-10-19 DuPont Nutrition Biosciences ApS Streptococcus thermophilus bacterium
EP1869983A1 (en) * 2006-06-23 2007-12-26 Chr. Hansen A/S Low post-acidifying lactic acid bacteria
FR2906536B1 (fr) 2006-10-03 2008-12-26 Danisco Cluster genetique de souches de streptococcus thermophilus presentant des proprietes acidifiantes et texturantes appropriees pour les fermentations laitieres.
DE602008003830D1 (de) 2007-06-06 2011-01-13 Chr Hansen As Verbesserung des wachstums von bifidobakterien in fermentierten milchprodukten

Also Published As

Publication number Publication date
US20120164275A1 (en) 2012-06-28
EP2473058A1 (en) 2012-07-11
EA028250B1 (ru) 2017-10-31
EP2473058B1 (en) 2017-08-09
CN102695420B (zh) 2016-01-20
JP2013503604A (ja) 2013-02-04
MX2012002594A (es) 2012-04-19
PL2473058T3 (pl) 2018-02-28
BR112012004706A2 (pt) 2015-09-08
KR101773994B1 (ko) 2017-09-01
WO2011026863A1 (en) 2011-03-10
EA201270351A1 (ru) 2012-08-30
JP5944824B2 (ja) 2016-07-05
ES2644220T3 (es) 2017-11-28
US20170298457A1 (en) 2017-10-19
CN102695420A (zh) 2012-09-26
DK2473058T3 (en) 2017-09-18
BR112012004706B1 (pt) 2019-09-10
KR20120073238A (ko) 2012-07-04

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