WO2012136833A1 - Produits laitiers mésophiles ayant une saveur améliorée - Google Patents

Produits laitiers mésophiles ayant une saveur améliorée Download PDF

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Publication number
WO2012136833A1
WO2012136833A1 PCT/EP2012/056387 EP2012056387W WO2012136833A1 WO 2012136833 A1 WO2012136833 A1 WO 2012136833A1 EP 2012056387 W EP2012056387 W EP 2012056387W WO 2012136833 A1 WO2012136833 A1 WO 2012136833A1
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WO
WIPO (PCT)
Prior art keywords
dairy product
strain
lactobacillus rhamnosus
mesophilic
milk
Prior art date
Application number
PCT/EP2012/056387
Other languages
English (en)
Inventor
Jean-Marie Odinot
Sabrina PIROIS-BLIN
Maike LISBERG
Gunnar Oeregaard
Ditte Marie Folkenberg
Original Assignee
Chr. Hansen A/S
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 Chr. Hansen A/S filed Critical Chr. Hansen A/S
Publication of WO2012136833A1 publication Critical patent/WO2012136833A1/fr

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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
    • 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
    • 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
    • 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
    • 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
    • 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

Definitions

  • Dairy products such as fresh cheese, butter milk and sour cream, prepared with mesophilic starter cultures are in popular demand with consumers.
  • LD cultures such as CHN-22 obtainable from Chr. Hansen A/S, Denmark, containing Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc
  • This type of culture produces C0 2 and flavor.
  • US 4,678,673 is directed to oilseed products fermented with a Lactobacillus rhamnosus strain which produces diacetyl and acetoin.
  • the fermented oilseed products have a buttery or dairylike flavor.
  • Lactobacillus rhamnosus in dairy products.
  • a first aspect of the present invention relates to a composition for preparing a dairy product comprising a mesophilic starter culture and a Lactobacillus rhamnosus strain.
  • a second aspect of the present invention relates to use of a composition according to the first aspect of the present invention for preparing a dairy product.
  • mesophile herein refers to microorganisms that thrive best at moderate temperatures (15°C-40°C).
  • the industrially most useful mesophilic bacteria include Lactococcus spp. and Leuconostoc spp.
  • mesophilic fermentation herein refers to fermentation at a temperature between about 22°C and about 35°C.
  • mesophilic dairy product refers to dairy products prepared by mesophilic fermentation of a mesophilic starter culture and include such dairy products as buttermilk, sour milk, cultured milk, smetana, sour cream and fresh cheese, such as quark, tvarog and cream cheese.
  • homogenizing as used herein means intensive mixing to obtain a soluble suspension or emulsion. If homogenization is performed prior to fermentation, it may be performed so as to break up the milk fat into smaller sizes so that it no longer separates from the milk. This may be accomplished by forcing the milk at high pressure through small orifices.
  • the inventors of the present invention have surprisingly discovered that by inoculating and fermenting a milk substrate with a strain of Lactobacillus rhamnosus it is possible to impart onto the resulting dairy product a pleasant creamy flavor without negatively affecting the texture of the dairy product, the fermentation time and post-acidification.
  • enhanced creamy flavor is meant that the content of diacetyl and/or acetoin in the product is increased compared to a product which does not comprise a Lactobacillus rhamnosus strain according to the present invention.
  • the composition will in certain embodiments comprise a multiplicity of strains either belonging to the same species or belonging to different species.
  • a typical example of such a useful combination of lactic acid bacteria in a starter culture is a mixture of a Lactobacillus bulgaricus strain and a Streptococcus thermophilus strain.
  • the mesophilic starter culture in a preferred embodiment comprises at least one Lactococcus lactis strain.
  • the mesophilic starter culture may comprise any Lactococcus lactis strain known in the art, such as strains from the Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.
  • the mesophilic starter culture comprises a Lactococcus lactis subsp. cremoris strain and a Lactococcus lactis subsp. lactis strain.
  • Lactobacillus rhamnosus Lactobacillus rhamnosus
  • Acidification profile was recorded by measurement of pH over time. The milk was fermented to pH 4.60.
  • HS-autosampler HS40XI, TurboMatrix 110, Perkin Elmer.
  • Samples were prepared by adding 200 ⁇ . of 4N H 2 S0 4 to 1 g fermented milk sample.
  • Lactobacillus rhamnosus CHCC12697 with MO-3 or Sico-200-0 at 26°C or 30°C produces more acetaldehyde than MO-3 and Sico-200-0 alone 26°C or 30°C (None) ( Figure 1) .
  • Lactobacillus rhamnosus strain CHCC12697 was deposited on 2011-03-01 at the German Collection of Microorganisms and Cell Cultures (Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH; DSMZ), Inhoffenstr. 7B, D-38124 Braunschweig and given the accession No. : DSM24616.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

La présente invention concerne une composition appropriée pour préparer un produit laitier comprenant au moins une culture de démarrage mésophile, telle qu'une culture de démarrage de Lactococcus, et une souche de Lactobacillus rhamnosus apte à conférer au produit laitier un goût crémeux amélioré sans affecter négativement la rhéologie, le temps de fermentation ou la post-acidification du produit laitier. La présente invention concerne en outre des procédés mésophiles de préparation de produits laitiers, tels qu'un fromage frais ou de la crème sure, qui ont une teneur élevée en diacétyle. L'invention concerne également une souche de Lactobacillus rhamnosus utile pour préparer un tel produit laitier.
PCT/EP2012/056387 2011-04-08 2012-04-09 Produits laitiers mésophiles ayant une saveur améliorée WO2012136833A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11161679 2011-04-08
EP11161679.3 2011-04-08

Publications (1)

Publication Number Publication Date
WO2012136833A1 true WO2012136833A1 (fr) 2012-10-11

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/056387 WO2012136833A1 (fr) 2011-04-08 2012-04-09 Produits laitiers mésophiles ayant une saveur améliorée

Country Status (2)

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AR (1) AR085945A1 (fr)
WO (1) WO2012136833A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017026481A1 (fr) * 2015-08-10 2017-02-16 株式会社明治 Procédé de fabrication de produit laitier fermenté savoureux, et produit laitier fermenté fabriqué par ce dernier
EP3178329A1 (fr) * 2015-12-08 2017-06-14 DSM IP Assets B.V. Procédé de fabrication d'un produit laitier fermenté
WO2017178053A1 (fr) * 2016-04-14 2017-10-19 Compagnie Gervais Danone Lactobacillus rhamnosus destiné à être utilisé dans la préparation de produits fermentés
CN107404890A (zh) * 2015-02-17 2017-11-28 株式会社益力多本社 发酵乳食品的制造方法
WO2020128084A1 (fr) 2018-12-21 2020-06-25 Société des Produits Nestlé S.A. Produit laitier fermenté aromatisé et procédé de préparation
US11166473B2 (en) 2012-04-24 2021-11-09 Compagnie Gervais Danone Lactobacillus rhamnosus for use in preparation of fermented products

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4678673A (en) 1984-03-09 1987-07-07 Kraft, Inc. Fermented oilseed product for preparing imitation dairy products
US4867992A (en) 1987-03-16 1989-09-19 General Foods Corporation Natural coffee flavor by fermentation
US5236833A (en) 1992-03-17 1993-08-17 Nestec S.A. Diacetyl production

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4678673A (en) 1984-03-09 1987-07-07 Kraft, Inc. Fermented oilseed product for preparing imitation dairy products
US4867992A (en) 1987-03-16 1989-09-19 General Foods Corporation Natural coffee flavor by fermentation
US5236833A (en) 1992-03-17 1993-08-17 Nestec S.A. Diacetyl production

Non-Patent Citations (10)

* Cited by examiner, † Cited by third party
Title
B. D. JYOTI ET AL: "Diacetyl production and growth of Lactobacillus rhamnosus on multiple substrates", WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 6 February 2003 (2003-02-06), pages 509 - 514, XP055004586, Retrieved from the Internet <URL:http://www.springerlink.com/content/t34117036064177l/fulltext.pdf> [retrieved on 20110811] *
CHAMPAGNE ET AL: "Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters", FOOD RESEARCH INTERNATIONAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, vol. 39, no. 6, 1 July 2006 (2006-07-01), pages 651 - 659, XP005365860, ISSN: 0963-9969, DOI: 10.1016/J.FOODRES.2006.01.002 *
CICHOSZ GRAIYNA ET AL: "Aroma compounds in gouda cheese produced with addition of probiotic strains", POLISH JOURNAL OF NATURAL SCIENCES,, vol. 21, no. 2, 1 January 2006 (2006-01-01), pages 987 - 997, XP009151267 *
DATABASE GNPD [Online] 1 October 2010 (2010-10-01), Anonymous: "Pear & Vanilla Curd", XP002657010, retrieved from www.gnpd.com Database accession no. 1408338 *
DATABASE GNPD [Online] 1 September 2010 (2010-09-01), Anonymous: "Organic Cream Cheese", XP002657009, retrieved from www.gnpd.com Database accession no. 1405368 *
DEGHEIDI M A ET AL: "Utilization of probiotic bacteria in UF white soft cheese", EGYPTIAN JOURNAL OF DAIRY SCIENCE, EGYPTIAN SOCIETY OF DAIRY SCIENCE, CAIRO, EG, vol. 37, no. 1, 1 January 2009 (2009-01-01), pages 73 - 84, XP009151276, ISSN: 0378-2700 *
JYOTI, B.D.; SURESH, A.K.; VENKATESH, K.V.: "Diacetyl production and growth of Lactobacillus rhamnosus on multiple substrates", WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, vol. 19, 2003, pages 509 - 514, XP055004586
KOCAOGLU-VURMA N A ET AL: "Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature", JOURNAL OF DAIRY SCIENCE, AMERICAN DAIRY SCIENCE ASSOCIATION, US, vol. 91, no. 8, 1 August 2008 (2008-08-01), pages 2947 - 2959, XP026954967, ISSN: 0022-0302, [retrieved on 20080801] *
MEDINA DE FIGUEROA R MEDINA ET AL: "Flavour compound production and citrate metabolism in Lactobacillus rhamnosus ATCC 7469", MILCHWISSENSCHAFT, VV GMBH VOLKSWIRTSCHAFTLICHER VERLAG. MUNCHEN, DE, vol. 53, no. 11, 1 January 1998 (1998-01-01), pages 617 - 619, XP009151269, ISSN: 0026-3788 *
MUHAMMAD RAMZAN ET AL: "Evaluation of volatile flavouring compounds in Cheddar cheese, manufactured by using Lactobacillus rhamnosus as an adjunct culture", vol. 16, no. 2, 1 January 2010 (2010-01-01), pages 188 - 195, XP009151277, ISSN: 1453-1399, Retrieved from the Internet <URL:http://www.journal-of-agroalimentary.ro/admin/articole/72109L41_Ramza n_Shan_Vol.2_01-02_2010_188-195.pdf> [retrieved on 20110817] *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11166473B2 (en) 2012-04-24 2021-11-09 Compagnie Gervais Danone Lactobacillus rhamnosus for use in preparation of fermented products
CN107404890A (zh) * 2015-02-17 2017-11-28 株式会社益力多本社 发酵乳食品的制造方法
JPWO2016133009A1 (ja) * 2015-02-17 2017-12-07 株式会社ヤクルト本社 発酵乳食品の製造方法
EP3259995A4 (fr) * 2015-02-17 2018-08-01 Kabushiki Kaisha Yakult Honsha Procédé de production d'un aliment à base de lait fermenté
TWI696425B (zh) * 2015-02-17 2020-06-21 日商養樂多本社股份有限公司 發酵乳食品之製造方法及發酵乳食品
US11457641B2 (en) 2015-02-17 2022-10-04 Kabushiki Kaisha Yakult Honsha Method for producing fermented milk food
WO2017026481A1 (fr) * 2015-08-10 2017-02-16 株式会社明治 Procédé de fabrication de produit laitier fermenté savoureux, et produit laitier fermenté fabriqué par ce dernier
JPWO2017026481A1 (ja) * 2015-08-10 2018-05-31 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
EP3178329A1 (fr) * 2015-12-08 2017-06-14 DSM IP Assets B.V. Procédé de fabrication d'un produit laitier fermenté
WO2017178053A1 (fr) * 2016-04-14 2017-10-19 Compagnie Gervais Danone Lactobacillus rhamnosus destiné à être utilisé dans la préparation de produits fermentés
RU2719162C1 (ru) * 2016-04-14 2020-04-17 Компани Жервэ Данон Лактобактерии рамнозус для применения в приготовлении ферментированных продуктов
WO2020128084A1 (fr) 2018-12-21 2020-06-25 Société des Produits Nestlé S.A. Produit laitier fermenté aromatisé et procédé de préparation

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