AR101545A1 - Método para producir un producto lácteo fermentado con baja concentración de lactosa - Google Patents

Método para producir un producto lácteo fermentado con baja concentración de lactosa

Info

Publication number
AR101545A1
AR101545A1 ARP150101955A ARP150101955A AR101545A1 AR 101545 A1 AR101545 A1 AR 101545A1 AR P150101955 A ARP150101955 A AR P150101955A AR P150101955 A ARP150101955 A AR P150101955A AR 101545 A1 AR101545 A1 AR 101545A1
Authority
AR
Argentina
Prior art keywords
producing
lactose
low concentration
dairy product
fermented dairy
Prior art date
Application number
ARP150101955A
Other languages
English (en)
Inventor
Mller Hansen Poul
Lettier Buchhorn Gelle
Ib Soerensen Kim
Christensen Nanna
Original Assignee
Chr Hansen As
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 As filed Critical Chr Hansen As
Publication of AR101545A1 publication Critical patent/AR101545A1/es

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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • 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
    • A23C9/1238—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
    • 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
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2468—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1) acting on beta-galactose-glycoside bonds, e.g. carrageenases (3.2.1.83; 3.2.1.157); beta-agarase (3.2.1.81)
    • C12N9/2471—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01023—Beta-galactosidase (3.2.1.23), i.e. exo-(1-->4)-beta-D-galactanase
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/05—Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt
    • 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
    • A23V2400/249—Thermophilus
    • 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
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Molecular Biology (AREA)
  • Dairy Products (AREA)

Abstract

Métodos para producir un producto de leche fermentada que comprende un paso, en el cual la leche se fermenta en presencia de bacterias ácido-lácticas y en presencia de lactasa: (a) en donde las bacterias ácido-lácticas comprenden bacterias con una deficiencia en el metabolismo de la glucosa, y (b) en donde la lactasa está presente en una concentración inicial en el rango que abarca desde 40 hasta 2000 NLU/l de la composición que comprende la leche y las bacterias. Los métodos de la presente son particularmente adecuados para producir un producto de leche fermentada con baja concentración de lactosa, tal como una concentración de lactosa de £ 5 mg/g al término de la fermentación, o £ 0,5 mg/g al término de la fermentación, o £ 0,1 mg/g al término de la fermentación.
ARP150101955A 2014-06-19 2015-06-18 Método para producir un producto lácteo fermentado con baja concentración de lactosa AR101545A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP14173194 2014-06-19

Publications (1)

Publication Number Publication Date
AR101545A1 true AR101545A1 (es) 2016-12-28

Family

ID=50943241

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP150101955A AR101545A1 (es) 2014-06-19 2015-06-18 Método para producir un producto lácteo fermentado con baja concentración de lactosa

Country Status (2)

Country Link
AR (1) AR101545A1 (es)
WO (1) WO2015193449A1 (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108777970A (zh) * 2015-12-18 2018-11-09 科·汉森有限公司 用于制备具有增强的天然甜度和高质地的发酵食品的乳酸菌
WO2017109532A1 (en) * 2015-12-24 2017-06-29 Compagnie Gervais Danone Use of a lactase for improving the preparation of a strained fermented dairy product
BR112018012950B1 (pt) * 2015-12-24 2022-06-14 Danone Us, Llc Produtos lácteos adoçados com glicosídeos de esteviol e enzima lactase
EP3804526A1 (en) * 2016-04-07 2021-04-14 DSM IP Assets B.V. Fermented milk product with diacetyl produced with aid of lactase
EP3568024B1 (en) * 2017-01-13 2020-11-25 Chr. Hansen A/S Process for producing a fermented milk product
JP7383482B2 (ja) * 2017-03-28 2023-11-20 セーホーエル．ハンセン アクティーゼルスカブ 増強された天然の甘味およびフレーバーを有する発酵食品を調製するための乳酸菌組成物
CN107136214B (zh) * 2017-06-05 2024-01-12 光明乳业股份有限公司 一种零乳糖发酵乳及其制备方法
KR101983687B1 (ko) * 2017-07-31 2019-05-29 롯데푸드 주식회사 유당 무함유 발효유 및 이의 제조방법
US11690384B2 (en) 2017-08-28 2023-07-04 Chr. Hansen A/S Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese
JP2019058132A (ja) * 2017-09-27 2019-04-18 株式会社明治 発酵乳及び発酵乳の製造方法
EP3793365A1 (en) * 2018-05-18 2021-03-24 Arla Foods amba Fermented milk ingredient
CA3105557A1 (en) * 2018-06-20 2019-12-26 Chr. Hansen A/S A method for producing a cheese with reduced amount of galactose
WO2020008250A1 (en) * 2018-07-05 2020-01-09 Synbio Tech Inc. Starter culture containing mixture of lactic acid bacteria strains, and fermented product prepared using such starter culture and use of this fermented product
CN112625971B (zh) * 2020-12-30 2022-07-22 杭州娃哈哈科技有限公司 一株可大量消耗乳糖且兼具耐酸、耐胆盐和抗氧化性的德氏乳杆菌及其应用
CN112592868B (zh) * 2020-12-30 2022-07-22 杭州娃哈哈科技有限公司 一种用于制备低乳糖或零乳糖酸奶的乳酸菌直投式发酵剂
WO2023110858A1 (en) 2021-12-17 2023-06-22 Chr. Hansen A/S Method for producing a fermented milk product
CN115191484A (zh) * 2021-12-29 2022-10-18 苏州福赛思生物科技有限公司 一种含有益生元的低乳糖酸奶及制备方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1869983A1 (en) * 2006-06-23 2007-12-26 Chr. Hansen A/S Low post-acidifying lactic acid bacteria
FI118115B (fi) * 2006-06-30 2007-07-13 Valio Oy Menetelmä vähälaktoosisten ja laktoosittomien hapanmaitotuotteiden valmistamiseksi
JP5944824B2 (ja) * 2009-09-01 2016-07-05 セーホーエル．ハンセン アクティーゼルスカブ エキソ多糖の過剰発現による、食品をテキスチャリングするための改変されたガラクトキナーゼ発現を伴う乳酸菌
CA2828508A1 (en) * 2011-03-04 2012-09-13 Meiji Co., Ltd. Fermented milk with improved flavor and method for producing same
BR112014026580B1 (pt) * 2012-04-25 2022-01-11 Chr. Hansen A/S Cepa de streptococcus thermophilus, composição, usos das mesmas, produto de leite fermentado, seus métodos de produção e método para a triagem e isolamento de uma cepa de streptococcus thermophilus com gene glck mutado

Also Published As

Publication number Publication date
WO2015193449A1 (en) 2015-12-23

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