NO20031522L - Ny stamme av lactobacillus paracasei - Google Patents

Ny stamme av lactobacillus paracasei

Info

Publication number
NO20031522L
NO20031522L NO20031522A NO20031522A NO20031522L NO 20031522 L NO20031522 L NO 20031522L NO 20031522 A NO20031522 A NO 20031522A NO 20031522 A NO20031522 A NO 20031522A NO 20031522 L NO20031522 L NO 20031522L
Authority
NO
Norway
Prior art keywords
lactobacillus paracasei
new strain
strain
new
paracasei
Prior art date
Application number
NO20031522A
Other languages
English (en)
Norwegian (no)
Other versions
NO20031522D0 (no
Inventor
Martin Antonsson
Anders Kjellgren
Goeran Molin
Bengt Frans Nilsson
Gert Nilsson
Original Assignee
Probi Ab
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 Probi Ab filed Critical Probi Ab
Publication of NO20031522D0 publication Critical patent/NO20031522D0/no
Publication of NO20031522L publication Critical patent/NO20031522L/no

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
    • 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
    • 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
    • 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
    • A23V2400/165—Paracasei
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
NO20031522A 2000-10-04 2003-04-03 Ny stamme av lactobacillus paracasei NO20031522L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0003576A SE0003576D0 (sv) 2000-10-04 2000-10-04 New strain
PCT/SE2001/002140 WO2002029008A1 (en) 2000-10-04 2001-10-03 New strain of lactobacillus paracasei

Publications (2)

Publication Number Publication Date
NO20031522D0 NO20031522D0 (no) 2003-04-03
NO20031522L true NO20031522L (no) 2003-04-28

Family

ID=20281289

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20031522A NO20031522L (no) 2000-10-04 2003-04-03 Ny stamme av lactobacillus paracasei

Country Status (9)

Country Link
US (1) US20040052904A1 (sv)
EP (1) EP1322746A1 (sv)
AU (1) AU2001292512A1 (sv)
CA (1) CA2424150A1 (sv)
NO (1) NO20031522L (sv)
NZ (1) NZ524895A (sv)
PL (1) PL362753A1 (sv)
SE (1) SE0003576D0 (sv)
WO (1) WO2002029008A1 (sv)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE0003100D0 (sv) * 2000-09-01 2000-09-01 Probi Ab New strains
FR2896380B1 (fr) * 2006-01-20 2011-03-18 Danisco Composotion et procede d'aromatisation de produits laitiers, souche de bacterie lactique, utilisation desdites composition ou souche
NL1032678C2 (nl) * 2006-10-13 2008-04-15 Friesland Brands Bv Werkwijze voor het bereiden van een half-harde of harde kaas en aldus verkregen kaas.
CN111286469B (zh) * 2018-12-10 2022-11-01 东北农业大学 一种副干酪乳杆菌冻干菌粉的制备方法
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991017664A1 (en) * 1990-05-11 1991-11-28 First World Cheese Low fat, low cholesterol process cheese
CA2072159A1 (en) * 1992-05-19 1993-11-20 Byong H. Lee Accelerated maturation of cheddar cheese by the addition of live and heat-shocked lactobacilliand neutrase
FI102298B1 (sv) * 1995-09-07 1998-11-13 Oulutech Oy Förfarande för bestämning av mjölksyrabakteriearter och därtill lämpliga oligonukleotider
IT1289984B1 (it) * 1997-02-27 1998-10-19 Proge Farm Srl Ceppi di lattobacilli utili nel trattamento di disfunzioni del sistema gastrointestinale
SE510813C2 (sv) * 1997-12-08 1999-06-28 Arla Ekonomisk Foerening Bakteriestam av arten Lactobacillus Paracasei subsp. paracasei, sammansättning därav för användning i livsmedel, samt produkt innehållande stammen
WO1999062348A1 (en) * 1998-05-29 1999-12-09 Enterprise Ireland (Trading As Bioresearch Ireland) Process for the manufacture of probiotic cheese
EP1034787A1 (en) * 1999-03-11 2000-09-13 Société des Produits Nestlé S.A. Lactobacillus strains preventing diarrhea caused by pathogenic bacteria

Also Published As

Publication number Publication date
NO20031522D0 (no) 2003-04-03
SE0003576D0 (sv) 2000-10-04
CA2424150A1 (en) 2002-04-11
US20040052904A1 (en) 2004-03-18
AU2001292512A1 (en) 2002-04-15
NZ524895A (en) 2004-02-27
WO2002029008A1 (en) 2002-04-11
EP1322746A1 (en) 2003-07-02
PL362753A1 (en) 2004-11-02

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Legal Events

Date Code Title Description
FC2A Withdrawal, rejection or dismissal of laid open patent application