SG11201509806UA - Fermented milk that does not undergo increase in acid level, and method for producing same - Google Patents

Fermented milk that does not undergo increase in acid level, and method for producing same

Info

Publication number
SG11201509806UA
SG11201509806UA SG11201509806UA SG11201509806UA SG11201509806UA SG 11201509806U A SG11201509806U A SG 11201509806UA SG 11201509806U A SG11201509806U A SG 11201509806UA SG 11201509806U A SG11201509806U A SG 11201509806UA SG 11201509806U A SG11201509806U A SG 11201509806UA
Authority
SG
Singapore
Prior art keywords
fermented milk
acid level
producing same
undergo
increase
Prior art date
Application number
SG11201509806UA
Inventor
Hideaki Uchida
Saori Murata
Mizue Saitou
Katsunori Kimura
Original Assignee
Meiji Co Ltd
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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of SG11201509806UA publication Critical patent/SG11201509806UA/en

Links

Classifications

    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • A23V2400/137—Delbrueckii
    • 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)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
SG11201509806UA 2013-05-31 2014-05-30 Fermented milk that does not undergo increase in acid level, and method for producing same SG11201509806UA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013116332 2013-05-31
PCT/JP2014/064374 WO2014192905A1 (en) 2013-05-31 2014-05-30 Fermented milk that does not undergo increase in acid level, and method for producing same

Publications (1)

Publication Number Publication Date
SG11201509806UA true SG11201509806UA (en) 2015-12-30

Family

ID=51988927

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201509806UA SG11201509806UA (en) 2013-05-31 2014-05-30 Fermented milk that does not undergo increase in acid level, and method for producing same

Country Status (6)

Country Link
EP (1) EP3006555A4 (en)
JP (1) JP6506688B2 (en)
CN (1) CN105247039B (en)
HK (1) HK1218932A1 (en)
SG (1) SG11201509806UA (en)
WO (1) WO2014192905A1 (en)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6602836B2 (en) 2015-02-17 2019-11-06 株式会社ヤクルト本社 Method for producing fermented milk food
WO2017057319A1 (en) * 2015-09-30 2017-04-06 株式会社明治 Method for preparing lactic acid bacterium starter, and method for producing fermented milk
CN105273068B (en) * 2015-11-09 2018-08-31 中国农业科学院农产品加工研究所 Colony induction signaling peptide AIP and its application
CN106190930B (en) * 2016-09-06 2019-09-10 内蒙古农业大学 One plant of lactobacillus delbruockii subspecies bulgaricus MGA17-6 and application thereof
JP2018076714A (en) * 2016-11-10 2018-05-17 大阪瓦斯株式会社 Petroleum recovery increasing nutrition
KR20180066828A (en) * 2016-12-09 2018-06-19 씨제이제일제당 (주) Fermented milk comprising saccharides comprising high content of allulose
JP7046492B2 (en) * 2017-02-17 2022-04-04 株式会社明治 Method for producing low-sour fermented milk
CN107083623B (en) * 2017-06-14 2023-01-10 朱月眉 Bead stringing device and bead embroidering machine with same
JP2019058132A (en) * 2017-09-27 2019-04-18 株式会社明治 Fermented milk and manufacturing method of fermented milk
BR112020007645A2 (en) * 2017-11-10 2020-09-29 Tetra Laval Holdings & Finance S.A. method and arrangement for packaging production, and, packaging
CN109645117A (en) * 2019-01-29 2019-04-19 淮南师范学院 A method of Yoghourt shelf life is extended based on Flos Caryophylli extract
JPWO2023038072A1 (en) * 2021-09-09 2023-03-16
CN114190433B (en) * 2021-12-14 2023-06-27 河北农业大学 Method for inhibiting acidification after yoghurt
CN115466704A (en) * 2022-11-02 2022-12-13 中国农业科学院农业环境与可持续发展研究所 Method for constructing lactic acid-acetic acid-producing microbial flora under non-sterile condition
NL2035198B1 (en) * 2023-01-05 2024-01-12 Chongqing Tianyou Dairy Co Ltd Lactobacillus delbrueckii subsp. bulgaricus and application thereof

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH649196A5 (en) * 1981-12-16 1985-05-15 Nestle Sa PROCESS FOR THE MANUFACTURE OF YOGURT.
JP2884000B2 (en) 1990-04-12 1999-04-19 雪印乳業株式会社 Fermented milk with suppressed increase in acidity during storage and method for producing the same
JP2930382B2 (en) 1990-07-16 1999-08-03 雪印乳業株式会社 Production method of fermented milk
JP3101143B2 (en) 1994-03-02 2000-10-23 雪印乳業株式会社 A method for producing fermented milk with reduced acidity during storage.
FR2778921B1 (en) * 1998-05-22 2001-05-11 Gervais Danone Sa MUTANT STRAINS OF LACTOBACILLUS BULGARICUS WITHOUT BETA-GALACTOSIDASE ACTIVITY
JP4331309B2 (en) 1999-03-23 2009-09-16 雪印乳業株式会社 Cryogenic lactic acid strain
CN1235489C (en) * 2002-11-26 2006-01-11 陈克铨 Composite baterial milk products and preparation proess thereof
FR2938552B1 (en) * 2008-11-19 2010-12-03 Gervais Danone Sa HYPOCHOLESTEROLEMIANT STRAIN OF LACTOBACILLUS DELBRUECKII
EP2258205A1 (en) * 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
CN101586087B (en) * 2009-06-25 2011-09-14 江苏省农业科学院 Acid sensitivity lactobacillus bulgaricus strain and usage thereof
CN102286407B (en) * 2011-08-03 2013-05-15 甘肃农业大学 Low-temperature fermentation lactobacillus delbrueckii subsp bulgaricus and method for preparing yoghourt by using same

Also Published As

Publication number Publication date
CN105247039B (en) 2020-06-05
JP6506688B2 (en) 2019-04-24
JPWO2014192905A1 (en) 2017-02-23
EP3006555A4 (en) 2017-01-11
CN105247039A (en) 2016-01-13
EP3006555A1 (en) 2016-04-13
HK1218932A1 (en) 2017-03-17
WO2014192905A1 (en) 2014-12-04

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