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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (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)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Dispersion Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (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
MX338822B (es) 2010-01-28 2016-05-03 Chr Hansen As Bacteria lactica para texturizar productos alimenticios seleccionados con base en la resistencia al fago.
US9453231B2 (en) 2010-10-22 2016-09-27 Chr. Hansen A/S Texturizing lactic acid bacteria strains
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
CN108777970A (zh) * 2015-12-18 2018-11-09 科·汉森有限公司 用于制备具有增强的天然甜度和高质地的发酵食品的乳酸菌
EA201891864A1 (ru) 2016-03-31 2019-03-29 Кхр. Хансен А/С Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов
MX2019002050A (es) * 2016-09-01 2019-07-04 Chr Hansen As Nueva bacteria.
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
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
WO2019042881A1 (en) 2017-08-28 2019-03-07 Chr. Hansen A/S STREPTOCOCCUS THERMOPHILUS (ST) CELL FOR MANUFACTURING, FOR EXAMPLE, MOZZARELLA CHEESE
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
EP3728649A1 (en) 2017-12-22 2020-10-28 DuPont Nutrition Biosciences ApS New lactic acid bacteria with sweetening properties and uses thereof
EP3840577A1 (en) 2018-08-21 2021-06-30 Chr. Hansen A/S Process for producing an improved fermented milk product using a sporulation negative bacillus strain
BR112021012116A2 (pt) 2018-12-21 2021-09-08 Dupont Nutrition Biosciences Aps Bactérias formadoras de ácido láctico
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
BR112021025821A2 (pt) 2019-06-20 2022-02-08 Chr Hansen As Uso de bactérias st gal(+) para a produção de um produto de leite fermentado com ph estável relativamente alto.
EP3845069B1 (en) 2019-12-30 2022-08-24 Compagnie Gervais Danone Sucrose negative streptococcus thermophilus for use in preparation of fermented products
BR112022024304A2 (pt) 2020-05-29 2023-01-24 Chr Hansen As Composição de bactérias ácido-láticas para preparar produtos alimentícios fermentados.
WO2022106418A1 (en) * 2020-11-17 2022-05-27 Chr. Hansen A/S Lactic acid bacterial strain with improved texturizing properties
BR112023017148A2 (pt) 2021-02-26 2023-09-26 Chr Hansen As Composição de bactérias ácido-láticas para preparar produtos fermentados
EP4112715A1 (en) 2021-07-01 2023-01-04 Compagnie Gervais Danone Bifidobacteria for use in preparation of fermented products

Family Cites Families (10)

* Cited by examiner, † Cited by third party
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
ES2398918T3 (es) 2005-08-26 2013-03-22 Dupont Nutrition Biosciences Aps Un método y una ordenación para soportar verticalmente elementos de resistencia eléctrica pendientes
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
DK2034848T3 (en) 2006-06-16 2017-02-06 Dupont Nutrition Biosci Aps STREPTOCOCCUS THERMOPHILUS BACTERIA
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.
PL2173183T3 (pl) 2007-06-06 2011-05-31 Chr Hansen As Poprawianie wzrostu bifidobakterii w fermentowanych produktach mlecznych

Also Published As

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

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