MX346580B - Modulacion del sabor a traves de la fermentacion de una fuente lactea para la formacion de sabores multiples con un coctel de cepas bacterianas. - Google Patents

Modulacion del sabor a traves de la fermentacion de una fuente lactea para la formacion de sabores multiples con un coctel de cepas bacterianas.

Info

Publication number
MX346580B
MX346580B MX2013007187A MX2013007187A MX346580B MX 346580 B MX346580 B MX 346580B MX 2013007187 A MX2013007187 A MX 2013007187A MX 2013007187 A MX2013007187 A MX 2013007187A MX 346580 B MX346580 B MX 346580B
Authority
MX
Mexico
Prior art keywords
flavour
milk source
cocktail
fermenting
modulation
Prior art date
Application number
MX2013007187A
Other languages
English (en)
Other versions
MX2013007187A (es
Inventor
Braun Marcel
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of MX2013007187A publication Critical patent/MX2013007187A/es
Publication of MX346580B publication Critical patent/MX346580B/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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • 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
    • 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
    • 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
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • 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
    • 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
    • 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
    • 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
    • A23V2400/231—Lactis
    • 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)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

La presente invención se refiere a fermentación de una fuente láctea para elaborar un producto lácteo fermentado con sabor y aroma a malta-chocolate-miel-mantequilla-crema. La fermentación se logra mediante la adición de Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) o Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405). También se agrega otra bacteria Lactococcus lactis subsp. Lactis biovar a la fuente láctea. La fuente láctea comprende aminoácidos y citrato antes de la fermentación.
MX2013007187A 2010-12-20 2011-12-20 Modulacion del sabor a traves de la fermentacion de una fuente lactea para la formacion de sabores multiples con un coctel de cepas bacterianas. MX346580B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10195855 2010-12-20
PCT/EP2011/073491 WO2012085011A1 (en) 2010-12-20 2011-12-20 Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains

Publications (2)

Publication Number Publication Date
MX2013007187A MX2013007187A (es) 2013-07-12
MX346580B true MX346580B (es) 2017-03-24

Family

ID=43827953

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013007187A MX346580B (es) 2010-12-20 2011-12-20 Modulacion del sabor a traves de la fermentacion de una fuente lactea para la formacion de sabores multiples con un coctel de cepas bacterianas.

Country Status (18)

Country Link
US (1) US10299489B2 (es)
EP (1) EP2655596B1 (es)
CN (1) CN103261401B (es)
AU (1) AU2011347350C1 (es)
BR (1) BR112013015470A2 (es)
CA (1) CA2821363C (es)
CL (1) CL2013001804A1 (es)
ES (1) ES2632554T3 (es)
HR (1) HRP20171015T1 (es)
IL (1) IL226466A0 (es)
MX (1) MX346580B (es)
MY (1) MY168955A (es)
PL (1) PL2655596T3 (es)
PT (1) PT2655596T (es)
RU (1) RU2603096C2 (es)
SG (2) SG190854A1 (es)
WO (1) WO2012085011A1 (es)
ZA (1) ZA201305488B (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI20125755L (fi) * 2012-06-29 2013-12-30 Valio Oy Aromimaitokoostumus
CN103583688B (zh) * 2013-11-19 2015-06-03 绿雪生物工程(深圳)有限公司 一种低脂搅拌型益生菌发酵乳的制备方法
GB201501565D0 (en) * 2015-01-30 2015-03-18 Dupont Nutrition Biosci Aps Method
FR3051628B1 (fr) * 2016-05-26 2019-08-30 Groupe Lactalis Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation
FR3051627B1 (fr) * 2016-05-26 2019-07-26 Groupe Lactalis Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation
CN106107891A (zh) * 2016-06-30 2016-11-16 成都大帝汉克生物科技有限公司 一种微波辅助乳酸菌发酵奶油制备奶味香精底物的方法
EP3607834A1 (en) * 2018-08-10 2020-02-12 Arla Foods amba Liquid flavouring ingredient produced by fermentation
FI20215074A1 (en) * 2021-01-21 2022-07-22 Valio Oy Low-sugar acidified product

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE70406T1 (de) * 1987-05-14 1992-01-15 Unilever Nv Verwendung von diketonvorlaeufern in nahrungsmitteln.
WO1999033351A1 (fr) 1997-12-29 1999-07-08 Societe Des Produits Nestle S.A. Fabrication d'un fromage de type mozzarella
ATE225608T1 (de) * 1997-12-29 2002-10-15 Nestle Sa Herstellung von mozzarella käse
US20040028666A1 (en) * 2000-06-30 2004-02-12 Gerrit Smit Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms
NZ511202A (en) 2001-04-19 2002-11-26 New Zealand Dairy Board Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria
US7556833B2 (en) * 2003-11-26 2009-07-07 Kraft Foods Global Brands Llc Cheese flavoring systems prepared with bacteriocins
US7674489B2 (en) * 2005-09-30 2010-03-09 Kraft Foods Global Brands Llc Fresh cheese products containing biogenerated flavor components and methods for producing
PT1915913E (pt) * 2006-10-23 2016-02-16 Nestec Sa Modulação do sabor e do aroma de produtos lácteos por biotransformação

Also Published As

Publication number Publication date
HRP20171015T1 (hr) 2017-09-22
BR112013015470A2 (pt) 2016-09-27
CN103261401A (zh) 2013-08-21
WO2012085011A1 (en) 2012-06-28
PT2655596T (pt) 2017-08-14
US20130273200A1 (en) 2013-10-17
CA2821363A1 (en) 2012-06-28
EP2655596B1 (en) 2017-05-17
IL226466A0 (en) 2013-07-31
RU2603096C2 (ru) 2016-11-20
ZA201305488B (en) 2015-01-28
SG190854A1 (en) 2013-07-31
CN103261401B (zh) 2016-06-22
AU2011347350B2 (en) 2016-05-12
CL2013001804A1 (es) 2014-03-07
SG10201509908XA (en) 2016-01-28
AU2011347350A1 (en) 2013-06-13
CA2821363C (en) 2019-10-15
ES2632554T3 (es) 2017-09-14
AU2011347350C1 (en) 2017-11-09
US10299489B2 (en) 2019-05-28
EP2655596A1 (en) 2013-10-30
AU2011347350C8 (en) 2017-07-20
MY168955A (en) 2019-01-28
RU2013133988A (ru) 2015-01-27
PL2655596T3 (pl) 2017-10-31
MX2013007187A (es) 2013-07-12

Similar Documents

Publication Publication Date Title
MY168955A (en) Flavour modulation by fermenting a milk source for multi-flavour formation with a cocktail of bacteria strains
EA201491951A1 (ru) Применение молочно-кислых бактерий для получения ферментированных пищевых продуктов с повышенной естественной сладостью
UA112435C2 (uk) Композиція, придатна для одержання молочного продукту, яка містить lactobacillus rhamnosus
MX2011012910A (es) Procesos para la elaboracion de un producto lacteo fermentado.
MX2018002283A (es) Bacterias lactobacillus fermentum que inhiben la acidificacion posterior.
MY159962A (en) Method for producing fermented milk
MY166975A (en) Flavour modulation by bio-processing using cream-flavour forming bacteria strains
MY185111A (en) Soy milk fermentation product and method for producing same
MX2018002307A (es) Bacteria lactobacillus fermentum que reduce la concentracion de acetaldehido.
WO2013093049A3 (en) Method for making cheese
MY156656A (en) Method for culturing lactic acid bacteria, and a food and drink product
WO2011031145A3 (en) Improved soy milk fermentation
MY170405A (en) Flavour modulation by bio-processing using flavour forming bacteria strains
HK1163173A1 (en) Method for culturing lactic acid bacterium and method for producing fermented milk
WO2013026886A3 (en) Microorganisms of the species bacteroides xylanisolvens
IN2012DN03024A (es)
RU2012131794A (ru) КОНСОРЦИУМ ПРОБИОТИЧЕСКИХ ШТАММОВ Lactobacillus rhamnosus И Lactobacillus plantarum ДЛЯ ИЗГОТОВЛЕНИЯ БАКТЕРИАЛЬНОГО ПРЕПАРАТА И ЗАКВАСКИ ПРЯМОГО ВНЕСЕНИЯ ДЛЯ ПРОИЗВОДСТВА ФЕРМЕНТИРОВАННОГО МОЛОКА И ФЕРМЕНТИРОВАННОГО СВЕКОЛЬНОГО СОКА
MX2015010591A (es) Composición de medio de cultivo para favorecer el desarrollo y crecimiento de los microorganismos probióticos lactobacillus plantarum y bifidobacterium animalis.
TH130103A (th) การปรับเปลี่ยนรสโดยกระบวนการชีวภาพโดยใช้สายพันธุ์แบคทีเรียซึ่งก่อรส
TH139049A (th) การปรับเปลี่ยนรสโดยการหมักแหล่งของนมสำหรับการก่อเกิดหลายรสด้วย ค็อกเทลของสายพันธุ์แบคทีเรีย
MD190Z (ro) Procedeu de obţinere a maielei bacteriene pentru produse lactate acide combinate
EA201591232A1 (ru) Способ получения концентрированной ферментированной молочной основы
TH130102B (th) การปรับเปลี่ยนรสโดยกระบวนการชีวภาพโดยใช้สายพันธุ์แบคทีเรียซึ่งก่อรสครีม
TH130103B (th) การปรับเปลี่ยนรสโดยกระบวนการชีวภาพโดยใช้สายพันธุ์แบคทีเรียซึ่งก่อรส
UA109097C2 (en) A METHOD OF OBTAINING A BACTERIAL PREPARATION "KPK" FOR THE PRODUCTION OF ENZYMED MEAT PRODUCTS

Legal Events

Date Code Title Description
FG Grant or registration