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
strain
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; PREPARATION 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; PREPARATION 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; 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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; 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; PREPARATION 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)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (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) EP2473058B2 (es)
JP (1) JP5944824B2 (es)
KR (1) KR101773994B1 (es)
CN (1) CN102695420B (es)
BR (1) BR112012004706B1 (es)
DK (1) DK2473058T4 (es)
EA (1) EA028250B1 (es)
ES (1) ES2644220T5 (es)
MX (1) MX344042B (es)
PL (1) PL2473058T5 (es)
WO (1) WO2011026863A1 (es)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2672900T3 (es) 2010-01-28 2018-06-18 Chr. Hansen A/S Bacteria láctica para texturizar productos alimentarios seleccionada en base a la resistencia a fagos
CN103270153B (zh) 2010-10-22 2019-06-28 科.汉森有限公司 质构化乳酸细菌菌株
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
BR112014026580B1 (pt) 2012-04-25 2022-01-11 Chr. Hansen A/S Cepa de streptococcus thermophilus, composição, usos das mesmas, produto de leite fermentado, seus métodos de produção e método para a triagem e isolamento de uma cepa de streptococcus thermophilus com gene glck mutado
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
AR101545A1 (es) * 2014-06-19 2016-12-28 Chr Hansen As Método para producir un producto lácteo fermentado con baja concentración de lactosa
AR107069A1 (es) * 2015-12-18 2018-03-14 Chr Hansen As Bacterias del ácido láctico para preparar productos comestibles fermentados con mayor dulzura natural y alta textura
WO2017167660A1 (en) 2016-03-31 2017-10-05 Chr. Hansen A/S Use of glucose deficient streptococcus thermophiles strains in a process for producing fermented milk products
US11272716B2 (en) 2016-09-01 2022-03-15 Chr. Hansen A/S Bacteria
WO2018177835A1 (en) 2017-03-28 2018-10-04 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor
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
US11690384B2 (en) 2017-08-28 2023-07-04 Chr. Hansen A/S Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese
WO2019043085A1 (en) 2017-08-30 2019-03-07 Chr. Hansen A/S PROCESS FOR PRODUCING ENHANCED MESOPHILIC FERMENTED MILK PRODUCT
WO2019061263A1 (en) * 2017-09-29 2019-04-04 Dupont Nutrition Biosciences Aps NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF
MX2020006095A (es) 2017-12-22 2020-08-24 Dupont Nutrition Biosci Aps Nuevas bacterias de acido lactico con propiedades edulcorantes y usos de las mismas.
CA3105557A1 (en) 2018-06-20 2019-12-26 Chr. Hansen A/S A method for producing a cheese with reduced amount of galactose
US20210195907A1 (en) 2018-08-21 2021-07-01 Chr. Hansen A/S Process for producing an improved fermented milk product using a sporulation negative bacillus strain
WO2019197051A1 (en) 2018-12-21 2019-10-17 Dupont Nutrition Biosciences 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
EP3845069B1 (en) 2019-12-30 2022-08-24 Compagnie Gervais Danone Sucrose negative streptococcus thermophilus for use in preparation of fermented products
JP2023528345A (ja) 2020-05-29 2023-07-04 セーホーエル．ハンセン アクティーゼルスカブ 発酵食品製品を調製するための乳酸菌組成物
US20230416673A1 (en) * 2020-11-17 2023-12-28 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
WO2025132763A1 (en) 2023-12-22 2025-06-26 Chr. Hansen A/S Glucose-hyperfermenting lactic acid bacteria
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

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
CA2619833C (en) 2005-08-26 2017-05-09 Danisco A/S Use of crispr associated genes (cas)
WO2007095958A1 (en) 2006-02-24 2007-08-30 Chr. Hansen A/S Lactic acid bacteria providing improved texture of fermented dairy products
ES2610811T3 (es) 2006-06-16 2017-05-03 Dupont Nutrition Biosciences Aps Bacteria Streptococcus thermophilus
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.
EP2173183B1 (en) 2007-06-06 2010-12-01 Chr. Hansen A/S Improvement of growth of bifidobacteria in fermented milk products

Also Published As

Publication number Publication date
PL2473058T5 (pl) 2025-04-28
BR112012004706B1 (pt) 2019-09-10
EP2473058A1 (en) 2012-07-11
EA201270351A1 (ru) 2012-08-30
EP2473058B1 (en) 2017-08-09
EP2473058B2 (en) 2024-12-25
US20120164275A1 (en) 2012-06-28
US20170298457A1 (en) 2017-10-19
ES2644220T3 (es) 2017-11-28
CN102695420B (zh) 2016-01-20
CN102695420A (zh) 2012-09-26
ES2644220T5 (en) 2025-04-21
PL2473058T3 (pl) 2018-02-28
WO2011026863A1 (en) 2011-03-10
JP2013503604A (ja) 2013-02-04
BR112012004706A2 (pt) 2015-09-08
DK2473058T3 (en) 2017-09-18
DK2473058T4 (da) 2025-02-17
KR101773994B1 (ko) 2017-09-01
JP5944824B2 (ja) 2016-07-05
MX2012002594A (es) 2012-04-19
KR20120073238A (ko) 2012-07-04
EA028250B1 (ru) 2017-10-31

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