MX367899B - Uso de bacterias de acido lactico para preparar productos alimenticios fermentados con mayor dulzura natural. - Google Patents
Uso de bacterias de acido lactico para preparar productos alimenticios fermentados con mayor dulzura natural.Info
- Publication number
- MX367899B MX367899B MX2014012235A MX2014012235A MX367899B MX 367899 B MX367899 B MX 367899B MX 2014012235 A MX2014012235 A MX 2014012235A MX 2014012235 A MX2014012235 A MX 2014012235A MX 367899 B MX367899 B MX 367899B
- Authority
- MX
- Mexico
- Prior art keywords
- strains
- bulgaricus
- streptococcus thermophilus
- milk
- lactobacillus delbrueckii
- Prior art date
Links
- 235000021107 fermented food Nutrition 0.000 title abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 241000894006 Bacteria Species 0.000 title 1
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
- 241000194020 Streptococcus thermophilus Species 0.000 abstract 4
- 241000186673 Lactobacillus delbrueckii Species 0.000 abstract 3
- 239000008267 milk Substances 0.000 abstract 3
- 235000013336 milk Nutrition 0.000 abstract 3
- 210000004080 milk Anatomy 0.000 abstract 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract 2
- 235000014048 cultured milk product Nutrition 0.000 abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 2
- 239000008103 glucose Substances 0.000 abstract 2
- 239000008101 lactose Substances 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 201000010538 Lactose Intolerance Diseases 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
Classifications
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- 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
-
- 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
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- 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
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- 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
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- 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
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes therefor
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- 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
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/09—Recombinant DNA-technology
- C12N15/10—Processes for the isolation, preparation or purification of DNA or RNA
- C12N15/1034—Isolating an individual clone by screening libraries
-
- 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
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/09—Recombinant DNA-technology
- C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
- C12N15/74—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora
- C12N15/746—Vectors or expression systems specially adapted for prokaryotic hosts other than E. coli, e.g. Lactobacillus, Micromonospora for lactic acid bacteria (Streptococcus; Lactococcus; Lactobacillus; Pediococcus; Enterococcus; Leuconostoc; Propionibacterium; Bifidobacterium; Sporolactobacillus)
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- 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
- C12N9/10—Transferases (2.)
- C12N9/12—Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
-
- 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
- C12N9/10—Transferases (2.)
- C12N9/12—Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
- C12N9/1205—Phosphotransferases with an alcohol group as acceptor (2.7.1), e.g. protein kinases
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Biophysics (AREA)
- Plant Pathology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
La presente invención se refiere a la industria láctea enfrenta actualmente el problema de proveer una alternativa a la adición de edulcorantes a los productos de leche fermentada para lograr el sabor dulce deseado sin las calorías agregadas. Además, sería muy ventajoso establecer un método para reducir la lactosa en los productos de leche fermentada a un nivel que sea aceptable para los consumidores que tienen intolerancia a la lactosa. Los problemas arriba mencionados fueron solucionados proporcionando las cepas mutantes de Streptococcus therrrophilus y las cepas mutantes de Lactobacillus delbrueckii subespecie bulgaricus que excretan glucosa a la leche cuando la leche es inoculada y fermentada con tales cepas de Streptococcus thermophilus y cepas de Lactobacillus delbrueckii subespecie bulgaricus. Así, la presente invención se refiere a cepas de Streptococcus thermophilus y Lactobacillus delbrueckii subespecie bulgaricus que segregan glucosa al substrato lácteo durante la fermentación, así como también a cultivos mixtos que comprenden las cepas de Streptococcus thermophilus y las cepas de .Lactobacillus delbrueckii subespecie bulgaricus, a cultivos iniciadores que comprenden las cepas y a productos lácteos elaborados con los cultivos. El presente método también se refiere al uso de las cepas para disminuir el contenido de lactosa de un producto alimenticio fermentado y para reforzar el crecimiento de la BB-12(r) probiótica.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP12165517 | 2012-04-25 | ||
EP12198766 | 2012-12-20 | ||
PCT/EP2013/058655 WO2013160413A1 (en) | 2012-04-25 | 2013-04-25 | Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness |
Publications (2)
Publication Number | Publication Date |
---|---|
MX2014012235A MX2014012235A (es) | 2014-11-10 |
MX367899B true MX367899B (es) | 2019-09-11 |
Family
ID=48227263
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2014012235A MX367899B (es) | 2012-04-25 | 2013-04-25 | Uso de bacterias de acido lactico para preparar productos alimenticios fermentados con mayor dulzura natural. |
Country Status (14)
Country | Link |
---|---|
US (3) | US11044920B2 (es) |
EP (1) | EP2841557B2 (es) |
JP (2) | JP6767114B2 (es) |
KR (1) | KR102114408B1 (es) |
CN (1) | CN104254600B (es) |
AR (1) | AR090851A1 (es) |
BR (1) | BR112014026580B1 (es) |
DK (1) | DK2841557T4 (es) |
EA (1) | EA033795B1 (es) |
ES (1) | ES2765177T5 (es) |
HK (1) | HK1207110A1 (es) |
MX (1) | MX367899B (es) |
UA (1) | UA118250C2 (es) |
WO (1) | WO2013160413A1 (es) |
Families Citing this family (38)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11044920B2 (en) * | 2012-04-25 | 2021-06-29 | Chr. Hansen A/S | Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness |
EP3027035B1 (en) * | 2013-07-31 | 2018-04-11 | Tine SA | Glucose secreting lactic acid bacteria strains |
EP3997983A1 (en) | 2014-06-19 | 2022-05-18 | Chr. Hansen A/S | Method of producing a fermented milk product with improved control of post acidification |
UA126543C2 (uk) * | 2014-06-19 | 2022-11-02 | Кр. Гансен А/С | Спосіб отримання кисломолочного продукту з поліпшеним регулюванням наступного скисання, кисломолочний продукт, одержаний способом, та виділені штами молочнокислих бактерій streptococcus thermophilus штам dsm 28952, штам dsm 28953 та lactobacillus delbrueckii ssp. bulgaricus штам dsm 28910 |
WO2015193449A1 (en) * | 2014-06-19 | 2015-12-23 | Chr. Hansen A/S | Method of producing a fermented milk product with reduced residual lactose concentration |
US11540527B2 (en) | 2015-12-18 | 2023-01-03 | Chr. Hansen A/S | Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture |
DK3405040T3 (da) * | 2016-01-21 | 2021-09-20 | Chr Hansen As | Fremgangsmåde til fremstilling af et fermenteret mælkeprodukt ved hjælp af Lactobacillus casei |
WO2017167660A1 (en) | 2016-03-31 | 2017-10-05 | Chr. Hansen A/S | Use of glucose deficient streptococcus thermophiles strains in a process for producing fermented milk products |
US11653659B2 (en) | 2016-06-14 | 2023-05-23 | Chr. Hansen A/S | Fermented milk product with a reduced content of lactose |
CN106190930B (zh) * | 2016-09-06 | 2019-09-10 | 内蒙古农业大学 | 一株德氏乳杆菌保加利亚亚种mga17-6 及其用途 |
PT3541961T (pt) * | 2016-11-15 | 2021-03-24 | Gervais Danone Sa | Streptococcus thermophilus para uso na preparação de produtos fermentados |
CN110198635B (zh) | 2016-12-02 | 2023-05-26 | 美丽生活有限责任公司 | 不褐变无乳糖奶粉和制造其的方法 |
CN110121267B (zh) * | 2017-01-13 | 2023-07-11 | 科·汉森有限公司 | 产生发酵乳制品的方法 |
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 |
US11690384B2 (en) | 2017-08-28 | 2023-07-04 | Chr. Hansen A/S | Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese |
CN107974420B (zh) * | 2017-12-17 | 2020-09-25 | 石家庄君乐宝乳业有限公司 | 高产乙醛的保加利亚乳杆菌jmcc0018、其分离纯化方法及应用 |
MA51286A (fr) * | 2017-12-22 | 2021-03-31 | Dupont Nutrition Biosci Aps | Nouvelles bactéries lactiques à propriétés édulcorantes et utilisations de celles-ci |
BR112020019974A2 (pt) * | 2018-04-24 | 2021-01-05 | Chr. Hansen A/S | Composição e processo para a produção de um produto de leite fermentado compreendendo a aplicação de uma cepa de s. thermophilus deficiente em lactose, uma cepa de l. bulgaricus deficiente em lactose e uma cepa probiótica |
CN108902305B (zh) * | 2018-06-06 | 2021-08-13 | 上海应用技术大学 | 一种具有内源增香的酸奶发酵剂及其制备方法和应用 |
CA3105557A1 (en) * | 2018-06-20 | 2019-12-26 | Chr. Hansen A/S | A method for producing a cheese with reduced amount of galactose |
CN109105491B (zh) * | 2018-09-12 | 2021-07-23 | 内蒙古农业大学 | 一株产黏产酪香味的乳酸乳球菌imau11823及其应用 |
EP4407027A2 (en) | 2018-10-17 | 2024-07-31 | Chr. Hansen A/S | Lactase enzymes with improved properties at acidic ph |
BR112021008276A2 (pt) | 2018-10-30 | 2021-08-03 | Dupont Nutrition Biosciences Aps | métodos e culturas para fabricar queijo de pizza |
US20220017855A1 (en) * | 2018-12-21 | 2022-01-20 | Dupont Nutrition Biosciences Aps | New lactic acid bacteria |
US11197484B2 (en) | 2019-02-22 | 2021-12-14 | Meiji Co., Ltd. | Method for producing fermented food, fermented food, and lactic acid bacteria-containing composition |
WO2020239761A1 (en) | 2019-05-28 | 2020-12-03 | Chr. Hansen A/S | Process for producing a fermented milk product with an enhanced level of probiotics |
CA3143751A1 (en) | 2019-06-20 | 2020-12-24 | Chr. Hansen A/S | Use of st gal(+) bacteria for producing a fermented milk product with a relatively high stable ph |
JP6739602B1 (ja) * | 2019-07-24 | 2020-08-12 | 雪印メグミルク株式会社 | 記憶・学習能維持および/または向上用組成物及び組成物を含む食品、医薬品、飼料 |
US20220304323A1 (en) * | 2019-08-30 | 2022-09-29 | Chr. Hansen A/S | Production of lactase enzymes using altered regulation strains |
PL3845069T3 (pl) | 2019-12-30 | 2023-01-30 | Compagnie Gervais Danone | Ujemny względem sacharozy streptococcus thermophilus do zastosowania do wytwarzania wyrobów fermentowanych |
EP4156949A1 (en) | 2020-05-29 | 2023-04-05 | Chr. Hansen A/S | Lactic acid bacteria composition for preparing fermented food products |
KR20230148251A (ko) | 2021-02-26 | 2023-10-24 | 시에이치알. 한센 에이/에스 | 발효제품 제조용 유산균 조성물 |
CN113215053B (zh) * | 2021-05-31 | 2023-01-17 | 内蒙古农业大学 | 一种嗜热链球菌imau 80287y菌株及其应用、酸奶及其制备方法 |
CN113444664B (zh) * | 2021-07-01 | 2023-12-12 | 陕西广播电视大学(陕西工商职业学院) | 一株产γ-氨基丁酸短乳杆菌及其应用 |
EP4112715A1 (en) | 2021-07-01 | 2023-01-04 | Compagnie Gervais Danone | Bifidobacteria for use in preparation of fermented products |
AU2022413354A1 (en) | 2021-12-17 | 2024-07-11 | Kerry Group Services International Ltd. | Method for producing a fermented milk product |
CN114703103B (zh) * | 2022-04-22 | 2024-04-26 | 大理来思尔乳业有限公司 | 一株嗜热链球菌菌株wgy001,其复合菌株及其应用 |
CN115975877B (zh) * | 2022-12-12 | 2024-06-18 | 内蒙古农业大学 | 嗜热链球菌imau80285y、发酵剂的应用及酸奶和酸奶的制备方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1493806A1 (en) | 2003-07-02 | 2005-01-05 | Chr. Hansen A/S | Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents |
BRPI0404152A (pt) | 2004-09-17 | 2006-06-13 | Unicamp | alimento funcional, composição probiótica, composição alimentìcia e processo de produção de alimento funcional fermentado a base de soja, contendo agentes probióticos e prebióticos |
CN101586087B (zh) | 2009-06-25 | 2011-09-14 | 江苏省农业科学院 | 一种酸敏性保加利亚乳杆菌菌株及其用法 |
EP2473058B1 (en) * | 2009-09-01 | 2017-08-09 | Chr. Hansen A/S | Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide |
TR201807378T4 (tr) | 2010-01-28 | 2018-06-21 | Chr Hansen As | Faj dayanımına göre seçilen gıda ürünlerinin tekstüre edilmesi için laktik bakteriler. |
US11044920B2 (en) | 2012-04-25 | 2021-06-29 | Chr. Hansen A/S | Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness |
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2013
- 2013-04-25 US US14/396,249 patent/US11044920B2/en active Active
- 2013-04-25 AR ARP130101400A patent/AR090851A1/es active IP Right Grant
- 2013-04-25 EA EA201491951A patent/EA033795B1/ru not_active IP Right Cessation
- 2013-04-25 DK DK13719516.0T patent/DK2841557T4/da active
- 2013-04-25 ES ES13719516T patent/ES2765177T5/es active Active
- 2013-04-25 MX MX2014012235A patent/MX367899B/es active IP Right Grant
- 2013-04-25 UA UAA201412639A patent/UA118250C2/uk unknown
- 2013-04-25 KR KR1020147033152A patent/KR102114408B1/ko active IP Right Grant
- 2013-04-25 JP JP2015507540A patent/JP6767114B2/ja active Active
- 2013-04-25 BR BR112014026580-1A patent/BR112014026580B1/pt active IP Right Grant
- 2013-04-25 CN CN201380022188.3A patent/CN104254600B/zh active Active
- 2013-04-25 WO PCT/EP2013/058655 patent/WO2013160413A1/en active Application Filing
- 2013-04-25 EP EP13719516.0A patent/EP2841557B2/en active Active
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2015
- 2015-08-06 HK HK15107586.8A patent/HK1207110A1/xx unknown
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2019
- 2019-02-04 JP JP2019017891A patent/JP7335077B2/ja active Active
- 2019-10-17 US US16/655,806 patent/US11076609B2/en active Active
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2021
- 2021-07-30 US US17/389,986 patent/US20220061348A1/en active Pending
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JP7335077B2 (ja) | 2023-08-29 |
ES2765177T5 (es) | 2024-07-11 |
US11076609B2 (en) | 2021-08-03 |
CN104254600B (zh) | 2023-07-04 |
AR090851A1 (es) | 2014-12-10 |
US20150086675A1 (en) | 2015-03-26 |
US20220061348A1 (en) | 2022-03-03 |
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EP2841557A1 (en) | 2015-03-04 |
EP2841557B1 (en) | 2019-09-18 |
HK1207110A1 (en) | 2016-01-22 |
DK2841557T4 (da) | 2024-03-11 |
BR112014026580A2 (pt) | 2017-07-18 |
JP2019107002A (ja) | 2019-07-04 |
CN104254600A (zh) | 2014-12-31 |
UA118250C2 (uk) | 2018-12-26 |
EA033795B1 (ru) | 2019-11-26 |
US20200093149A1 (en) | 2020-03-26 |
EA201491951A1 (ru) | 2015-01-30 |
JP2015518374A (ja) | 2015-07-02 |
KR102114408B1 (ko) | 2020-05-25 |
JP6767114B2 (ja) | 2020-10-14 |
DK2841557T3 (da) | 2019-12-16 |
BR112014026580B1 (pt) | 2022-01-11 |
WO2013160413A1 (en) | 2013-10-31 |
US11044920B2 (en) | 2021-06-29 |
KR20150006012A (ko) | 2015-01-15 |
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