TH130102B - A bioprocess flavor modification using a strain of bacteria that produces a creamy flavor. - Google Patents
A bioprocess flavor modification using a strain of bacteria that produces a creamy flavor.Info
- Publication number
- TH130102B TH130102B TH1301003371A TH1301003371A TH130102B TH 130102 B TH130102 B TH 130102B TH 1301003371 A TH1301003371 A TH 1301003371A TH 1301003371 A TH1301003371 A TH 1301003371A TH 130102 B TH130102 B TH 130102B
- Authority
- TH
- Thailand
- Prior art keywords
- flavor
- cncm
- lactis
- bacteria
- bioprocess
- Prior art date
Links
- 241000894006 Bacteria Species 0.000 title claims abstract 3
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000019634 flavors Nutrition 0.000 title abstract 3
- 230000004048 modification Effects 0.000 title 1
- 238000006011 modification reaction Methods 0.000 title 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 claims abstract 5
- LWGJTAZLEJHCPA-UHFFFAOYSA-N N-(2-chloroethyl)-N-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims abstract 5
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 claims abstract 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- CSCPPACGZOOCGX-UHFFFAOYSA-N acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 2
- 210000004080 Milk Anatomy 0.000 abstract 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 235000019541 flavored milk drink Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
Abstract
การหมักแหล่งของนมด้วย Lactococcus lactis subsp.lactis diacetylactis(CNCM No. I-4404)หรือ Lactococcus lactis subsp.lactis diacetylactis(CNCM No.I-4405)เพื่อก่อเกิดผลิตภัณฑ์ นมหลัก ผลิตภัณฑ์นมหลักมีอย่างน้อยรสและกลิ่นครีมผลิตภัณฑ์นมหมักสามารถอยู่ในรูปของผง หรือสิ่งแข้มข้น ผลิตภัณฑ์หมักมีการประยุกต์ใช้ในอุตสาหกรรมอาหารใช้แบคทีเรียกรดแล คติก,Lactococcus lactis subsp.lactis diacrtylactis(CNCM No.I-4404) หรือ Lactococcus lactis subsp.lactis diacetylactis(CNCM No.I-4405)สำหรับการผลิตส่วนประกอบนมซึ่งมีรสครีมเนยซึ่งมี อย่างน้อยหนึ่งอย่างของไดแอซีทิล,แอซีโทอิน และ 3,4-ไดไฮดรอกซี-3,4-ไดเมธิล-2,5-เฮกเซนได โอน Fermentation of milk sources with Lactococcus lactis subsp.lactis diacetylactis (CNCM No. I-4404) or Lactococcus lactis subsp.lactis diacetylactis (CNCM No.I-4405) To form the main dairy product, the main dairy product has at least a creamy flavor and aroma. Or strong things Fermented products have applications in the food industry. Bacteria, Lactococcus lactis subsp.lactis diacrtylactis (CNCM No.I-4404) or Lactococcus lactis subsp.lactis diacetylactis (CNCM No.I-4405) for the production of cream-butter flavored milk ingredients with At least one of diacetyl, acetone, and 3,4-dihydroxy-3,4-dimethyl-2,5-hexendione.
Claims (1)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH130102B true TH130102B (en) | 2013-12-11 |
| TH130102A TH130102A (en) | 2013-12-11 |
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