UA112435C2 - Композиція, придатна для одержання молочного продукту, яка містить lactobacillus rhamnosus - Google Patents

Композиція, придатна для одержання молочного продукту, яка містить lactobacillus rhamnosus

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Publication number
UA112435C2
UA112435C2 UAA201312951A UAA201312951A UA112435C2 UA 112435 C2 UA112435 C2 UA 112435C2 UA A201312951 A UAA201312951 A UA A201312951A UA A201312951 A UAA201312951 A UA A201312951A UA 112435 C2 UA112435 C2 UA 112435C2
Authority
UA
Ukraine
Prior art keywords
composition suitable
products containing
lactobacillus rhamnosus
milk products
containing lactobacillus
Prior art date
Application number
UAA201312951A
Other languages
English (en)
Inventor
Лусіана Хіменес
Гуннар Орегор
Йоргос Тріхос
Гаелль Леттьє Бушорн
Дітте Марі Брандт
Дітте Марі Фолькенберг
Біргітте Ведел Таге
Original Assignee
Кр. Хансен А/С
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 Кр. Хансен А/С filed Critical Кр. Хансен А/С
Publication of UA112435C2 publication Critical patent/UA112435C2/uk

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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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • 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
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L29/065—Microorganisms
    • 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
    • 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
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
    • C12P7/26—Ketones
    • 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
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0688—Hard cheese or semi-hard cheese with or without eyes
    • 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
    • A23V2400/175—Rhamnosus
    • 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)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Винахід стосується композиції, придатної для одержання молочного продукту, що містить заквашувальну культуру і штамСНСС12697, депонований під номером DSM24616, який здатний надавати молочному продукту посиленого вершкового смаку без негативного виливу на реологічні характеристики молочного продукту; способу одержання молочного продукту, такого як йогурт або сир, які мають високий вміст діацетилу; штамуСНСС12697, депонованого під номером DSM24616, який використовують для одержання молочних продуктів.
UAA201312951A 2011-04-08 2012-09-04 Композиція, придатна для одержання молочного продукту, яка містить lactobacillus rhamnosus UA112435C2 (uk)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11161665 2011-04-08
PCT/EP2012/056386 WO2012136832A1 (en) 2011-04-08 2012-04-09 Flavor-enhancing lactobacillus rhamnosus

Publications (1)

Publication Number Publication Date
UA112435C2 true UA112435C2 (uk) 2016-09-12

Family

ID=44351577

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA201312951A UA112435C2 (uk) 2011-04-08 2012-09-04 Композиція, придатна для одержання молочного продукту, яка містить lactobacillus rhamnosus

Country Status (16)

Country Link
US (1) US10653161B2 (uk)
EP (1) EP2699097B1 (uk)
JP (1) JP6018171B2 (uk)
KR (1) KR101947107B1 (uk)
CN (1) CN103501622B (uk)
AR (1) AR085944A1 (uk)
BR (1) BR112013025640B1 (uk)
DK (1) DK2699097T3 (uk)
EA (1) EA027890B1 (uk)
ES (1) ES2593036T3 (uk)
HK (1) HK1193947A1 (uk)
MX (1) MX348210B (uk)
PL (1) PL2699097T3 (uk)
PT (1) PT2699097T (uk)
UA (1) UA112435C2 (uk)
WO (1) WO2012136832A1 (uk)

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WO2012136830A1 (en) * 2011-04-08 2012-10-11 Chr. Hansen A/S Synergistic antimicrobial effect
CN103141722B (zh) * 2013-03-13 2014-04-02 河北农业大学 一种鼠李糖乳杆菌大豆酸乳直投式发酵剂的制备方法
US20150044330A1 (en) * 2013-08-06 2015-02-12 Glycosyn LLC Strains of Lactobacillus Rhamnosus GG Capable of Growth on Lactose and the Uses Thereof
CN104322703A (zh) * 2013-12-10 2015-02-04 云南皇氏来思尔乳业有限公司 一种工业化生产乳饼的加工方法
CN105309972A (zh) * 2014-08-01 2016-02-10 内蒙古蒙牛乳业（集团）股份有限公司 一种充气的褐色活性乳酸菌饮料及其制备方法
CN104365863B (zh) * 2014-09-28 2017-09-12 中国农业大学 鼠李糖乳杆菌及其应用以及干酪及其制备方法
JP6832619B2 (ja) * 2015-06-26 2021-02-24 雪印メグミルク株式会社 発酵物の製造方法
WO2017026481A1 (ja) * 2015-08-10 2017-02-16 株式会社明治 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品
EP3344749A1 (en) * 2015-08-31 2018-07-11 Chr. Hansen A/S Lactobacillus fermentum bacteria with antifungal activity
EA201891864A1 (ru) 2016-03-31 2019-03-29 Кхр. Хансен А/С Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов
EP3228194B1 (en) * 2016-04-07 2021-03-17 DSM IP Assets B.V. Fermented milk product with diacetyl produced with aid of lactase
BR112018071076B1 (pt) 2016-04-14 2022-04-05 Compagnie Gervais Danone Composição, método para a preparação de um produto lácteo fermentado e uso da composição
DK3279312T3 (da) * 2016-08-02 2019-10-28 Dsm Ip Assets Bv Biobeskyttelse af mejeriprodukter
EP3700344B1 (en) * 2017-10-27 2021-09-01 Chr. Hansen A/S Lactobacillus rhamnosus with increased diacetyl production
JP7109206B2 (ja) * 2018-02-23 2022-07-29 テーブルマーク株式会社 乳酸菌による低温発酵物の製造方法、およびその発酵物の用途
CN109370958A (zh) * 2018-12-12 2019-02-22 佛山市海天(高明)调味食品有限公司 一株增加酱油中3-羟基-2-丁酮含量的植物乳杆菌及其应用
US12011011B2 (en) 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
JP2021036898A (ja) * 2020-11-19 2021-03-11 雪印メグミルク株式会社 発酵物の製造方法
US11510416B1 (en) 2021-02-18 2022-11-29 Sargento Foods Inc. Natural pasta-filata style cheese with improved texture
CN113498807B (zh) * 2021-07-09 2023-03-03 内蒙古大学 一种凝固型绵羊奶酸奶的加工方法
WO2023006883A1 (en) 2021-07-29 2023-02-02 Dupont Nutrition Biosciences Aps Compositions and methods for producing fermented dairy compositions having cream flavor
CN114027479A (zh) * 2021-11-18 2022-02-11 武汉自然萃创新科技有限公司 一种微胶囊化益生菌蜂蜜的制备方法
WO2024134646A1 (en) * 2022-12-18 2024-06-27 Re-Milk Ltd. Alternative dairy food products comprising recombinant dairy ingredient(s)

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Also Published As

Publication number Publication date
EA201391502A1 (ru) 2014-01-30
KR20140021659A (ko) 2014-02-20
MX2013011625A (es) 2013-11-21
AR085944A1 (es) 2013-11-06
EP2699097A1 (en) 2014-02-26
WO2012136832A1 (en) 2012-10-11
CN103501622B (zh) 2016-01-06
ES2593036T3 (es) 2016-12-05
PT2699097T (pt) 2016-09-07
EA027890B1 (ru) 2017-09-29
DK2699097T3 (en) 2016-09-12
US10653161B2 (en) 2020-05-19
HK1193947A1 (zh) 2014-10-10
EP2699097B1 (en) 2016-06-29
KR101947107B1 (ko) 2019-02-13
MX348210B (es) 2017-06-05
JP6018171B2 (ja) 2016-11-02
US20140023749A1 (en) 2014-01-23
BR112013025640B1 (pt) 2019-09-10
CN103501622A (zh) 2014-01-08
JP2014509871A (ja) 2014-04-24
PL2699097T3 (pl) 2017-01-31

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