DK2699097T3 - Smagsforstærkende Lactobacillus rhamnosus - Google Patents
Smagsforstærkende Lactobacillus rhamnosus Download PDFInfo
- Publication number
- DK2699097T3 DK2699097T3 DK12713972.3T DK12713972T DK2699097T3 DK 2699097 T3 DK2699097 T3 DK 2699097T3 DK 12713972 T DK12713972 T DK 12713972T DK 2699097 T3 DK2699097 T3 DK 2699097T3
- Authority
- DK
- Denmark
- Prior art keywords
- strain
- lactobacillus rhamnosus
- milk
- composition
- diacetyl
- Prior art date
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- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
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- 238000012163 sequencing technique Methods 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
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- 235000021262 sour milk Nutrition 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
- 229960002363 thiamine pyrophosphate Drugs 0.000 description 1
- 235000008170 thiamine pyrophosphate Nutrition 0.000 description 1
- 239000011678 thiamine pyrophosphate Substances 0.000 description 1
- YXVCLPJQTZXJLH-UHFFFAOYSA-N thiamine(1+) diphosphate chloride Chemical compound [Cl-].CC1=C(CCOP(O)(=O)OP(O)(O)=O)SC=[N+]1CC1=CN=C(C)N=C1N YXVCLPJQTZXJLH-UHFFFAOYSA-N 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
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- 235000019156 vitamin B Nutrition 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
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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
- 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
- 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)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Claims (15)
1. Sammensætning, som er egnet til fremstilling af et mejeriprodukt, hvilken sammensætning omfatter en starterkultur og en Lactobacillus rhamnosus-stamme, hvor Lactobacillus rhamnosus-stammen er Lactobacillus rhamnosus CHCC12697, der er deponeret hos Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) under accessionsnummer DSM24616, eller en mutantstamme deraf, hvor mutantstammen er opnået ved at anvende den deponerede stamme som udgangsmateriale, og hvor mutantstammen har de samme eller forbedrede egenskaber med hensyn til diacetylfremstilling som moderstammen.
2. Sammensætning ifølge krav 1, hvor starterkulturen er en termofil starterkultur.
3. Sammensætning ifølge krav 2, hvor starterkulturen er valgt fra gruppen bestående af slægterne Lactococcus, Streptococcus og Lactobacillus.
4. Sammensætning ifølge krav 1, hvor sammensætningen omfatter bakterierne i form af et frosset, tørret eller frysetørret koncentrat.
5. Sammensætning ifølge krav 4, hvor koncentrationen af levedygtige celler i sammensætningen ligger i intervallet fra 104 til 1012 kolonidannende enheder pr. gram af sammensætningen.
6. Anvendelse af en sammensætning ifølge et hvilket som helst af de foregående krav til fremstilling af et mejeriprodukt.
7. Anvendelse ifølge krav 6, hvor mejeriproduktet er et fermenteret mælkeprodukt.
8. Anvendelse ifølge krav 7, hvor det fermenterede mælkeprodukt er en yoghurt.
9. Anvendelse ifølge krav 8, hvor mejeriproduktet er en ost.
10. Anvendelse ifølge et hvilket som helst af kravene 6-9, hvor mejeriproduktet omfatter mindst 0,75 ppm diacetyl.
11. Anvendelse ifølge krav 10, hvor mejeriproduktet omfatter mindst 1,5 ppm diacetyl.
12. Fremgangsmåde til fremstilling af et mejeriprodukt, hvilken fremgangsmåde omfatter: a) inokulering af et mælkesubstrat med sammensætningen ifølge et hvilket som helst af kravene 1-5; b) fermentering af mælkesubstratet; c) eventuelt tilsætning af yderligere mikroorganismer og/eller tilsætningsstoffer til mælkesubstratet; d) eventuelt efterbehandling af mælkesubstratet og e) eventuelt pakning af mejeriproduktet.
13. Fremgangsmåde ifølge krav 12, hvor trin b) omfatter fermentering af mælkesubstratet ved en temperatur på over 35°C.
14. Fremgangsmåde ifølge krav 13, hvor trin b) omfatter fermentering af mælkesubstratet ved en temperatur på mellem 38°C og 45°C.
15. Lactobacillus rhamnosus-stamme CHCC12697, der er deponeret hos Deutsche Sammlung von Mikroorganismen und Zellkulturen (DSMZ) under accessionsnummer DSM24616, eller en mutantstamme deraf, hvor mutantstammen er opnået ved at anvende den deponerede stamme som udgangsmateriale, og hvor mutantstammen hårde samme eller forbedrede egenskaber med hensyn til diacetylfremstilling som moderstammen.
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EP11161665 | 2011-04-08 | ||
PCT/EP2012/056386 WO2012136832A1 (en) | 2011-04-08 | 2012-04-09 | Flavor-enhancing lactobacillus rhamnosus |
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CN (1) | CN103501622B (da) |
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PT (1) | PT2699097T (da) |
UA (1) | UA112435C2 (da) |
WO (1) | WO2012136832A1 (da) |
Families Citing this family (22)
Publication number | Priority date | Publication date | Assignee | Title |
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US10226491B2 (en) * | 2011-04-08 | 2019-03-12 | 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 |
JP6861157B2 (ja) * | 2015-08-10 | 2021-04-21 | 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 |
KR20180101636A (ko) * | 2015-08-31 | 2018-09-12 | 시에이치알. 한센 에이/에스 | 항진균 활성을 갖는 락토바실러스 퍼멘텀 박테리아 |
MX2018011610A (es) | 2016-03-31 | 2019-01-10 | Chr Hansen As | Uso de cepas de streptococcus thermophiles deficientes de glucosa en proceso para producir productos lacteos fermentados. |
EP3804526A1 (en) * | 2016-04-07 | 2021-04-14 | DSM IP Assets B.V. | Fermented milk product with diacetyl produced with aid of lactase |
MA44642B1 (fr) | 2016-04-14 | 2020-05-29 | Gervais Danone Sa | Lactobacillus rhamnosus destiné à être utilisé dans la préparation de produits fermentés |
DK3279312T3 (da) * | 2016-08-02 | 2019-10-28 | Dsm Ip Assets Bv | Biobeskyttelse af mejeriprodukter |
MX2020004195A (es) * | 2017-10-27 | 2020-08-13 | Chr Hansen As | Lactobacillus rhamnosus con produccion incrementada de diacetilo. |
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 |
EP4376626A1 (en) | 2021-07-29 | 2024-06-05 | International N&H Denmark 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 |
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MX2010005304A (es) * | 2007-11-23 | 2010-06-01 | Unilever Nv | Bebida fermentada basada en soya. |
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US10226491B2 (en) | 2011-04-08 | 2019-03-12 | Chr. Hansen A/S | Synergistic antimicrobial effect |
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KR101947107B1 (ko) | 2019-02-13 |
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JP6018171B2 (ja) | 2016-11-02 |
BR112013025640B1 (pt) | 2019-09-10 |
JP2014509871A (ja) | 2014-04-24 |
US20140023749A1 (en) | 2014-01-23 |
EA201391502A1 (ru) | 2014-01-30 |
AR085944A1 (es) | 2013-11-06 |
HK1193947A1 (zh) | 2014-10-10 |
MX2013011625A (es) | 2013-11-21 |
ES2593036T3 (es) | 2016-12-05 |
CN103501622A (zh) | 2014-01-08 |
PT2699097T (pt) | 2016-09-07 |
PL2699097T3 (pl) | 2017-01-31 |
EP2699097B1 (en) | 2016-06-29 |
EP2699097A1 (en) | 2014-02-26 |
UA112435C2 (uk) | 2016-09-12 |
CN103501622B (zh) | 2016-01-06 |
MX348210B (es) | 2017-06-05 |
WO2012136832A1 (en) | 2012-10-11 |
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