[go: up one dir, main page]

BR0308227A - Método para melhorar os procedimentos de fermentação de alimentos - Google Patents

Método para melhorar os procedimentos de fermentação de alimentos

Info

Publication number
BR0308227A
BR0308227A BR0308227-0A BR0308227A BR0308227A BR 0308227 A BR0308227 A BR 0308227A BR 0308227 A BR0308227 A BR 0308227A BR 0308227 A BR0308227 A BR 0308227A
Authority
BR
Brazil
Prior art keywords
fermentation
temperatures
lactic acid
heat shock
dairy products
Prior art date
Application number
BR0308227-0A
Other languages
English (en)
Inventor
Andrea Budde-Niekiel
Knut Heller
Mohamed El-Demerdash Hassan
Arnold Geis
Original Assignee
Danisco
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 Danisco filed Critical Danisco
Publication of BR0308227A publication Critical patent/BR0308227A/pt

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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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
    • 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 OR TREATMENT 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

"MéTODO PARA MELHORAR OS PROCEDIMENTOS DE FERMENTAçãO DE ALIMENTOS". A presente invenção se refere ao campo de procedimentos de fermentação de alimentos envolvendo bactérias do ácido láctico e, em particular, para melhorar a qualidade de produtos lácteos, tais como acidez, acidificação pós-fermentação aroma, sabor, suavidade, consistência e textura. Especificamente, a presente invenção proporciona um método para fabricação de produtos lácteos usando-se Streptococcus thermophilus termofílico e Lactococcus lactis mesofílico portando plasmídeos que codificam pequenas proteínas de choque térmico as quais permitem que a fermentação seja realizada em temperaturas maiores do que as temperaturas regulares de fermentação. As espécies bacterianas do ácido láctico termofílicas e mesofílicas expressando as referidas pequenas proteínas de choque térmico também exibem tolerância aumentada a um pH menor e a concentrações mais elevadas de sal, bem como sensitividade reduzida a ataque por bacteriófagos nas temperaturas elevadas de fermentação.
BR0308227-0A 2002-03-11 2003-03-11 Método para melhorar os procedimentos de fermentação de alimentos BR0308227A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0205647.1A GB0205647D0 (en) 2002-03-11 2002-03-11 Method of improving food fermentation procedures
PCT/IB2003/001429 WO2003075669A2 (en) 2002-03-11 2003-03-11 Food fermentation with lactic acid bacteria

Publications (1)

Publication Number Publication Date
BR0308227A true BR0308227A (pt) 2004-12-28

Family

ID=9932695

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0308227-0A BR0308227A (pt) 2002-03-11 2003-03-11 Método para melhorar os procedimentos de fermentação de alimentos

Country Status (14)

Country Link
US (1) US20050158423A1 (pt)
EP (1) EP1482807B1 (pt)
JP (1) JP2005519597A (pt)
KR (1) KR20040096580A (pt)
CN (1) CN1642432A (pt)
AT (1) ATE406103T1 (pt)
AU (1) AU2003216628A1 (pt)
BR (1) BR0308227A (pt)
DE (1) DE60323211D1 (pt)
GB (1) GB0205647D0 (pt)
MX (1) MXPA04008802A (pt)
RU (1) RU2004130287A (pt)
WO (1) WO2003075669A2 (pt)
ZA (1) ZA200406460B (pt)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8603460B2 (en) * 2006-06-05 2013-12-10 Brogaia AB Method of making a Lactobacillus reuteri with increased acid tolerance
FR2938728B1 (fr) * 2008-11-27 2012-06-08 Nexidia Procede pour moduler la coagulation et la synerese du lait
EP2258205A1 (en) * 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
CN102695420B (zh) * 2009-09-01 2016-01-20 科·汉森有限公司 用于通过过量表达胞外多糖质构化食品的具有修饰的半乳糖激酶表达的乳酸细菌
US8865238B2 (en) 2010-01-28 2014-10-21 Chr. Hansen A/S Bacterium
EP2630265B1 (en) 2010-10-22 2017-03-22 Chr. Hansen A/S Texturizing lactic acid bacteria strains
CN104254604B (zh) * 2012-04-23 2020-09-22 科.汉森有限公司 对氨苄西林具有抗性的质地化乳酸菌菌株
MX369465B (es) 2012-08-22 2019-11-08 Kraft Foods Group Brands Llc Queso procesado con componentes lácteos cultivados y método de fabricación.
CA3003775A1 (en) * 2015-11-08 2017-05-11 Fermbiotics Holding ApS Combined pre- and pro-biotic composition

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4034115A (en) * 1975-07-29 1977-07-05 Roberts James Gorden Multi-curdled milk product and the process for the preparation thereof
FR2666588B1 (fr) * 1990-09-10 1994-02-11 Pasteur Institut Sequence nucleotidique regulatrice de l'initiation de transcription.

Also Published As

Publication number Publication date
JP2005519597A (ja) 2005-07-07
WO2003075669A2 (en) 2003-09-18
KR20040096580A (ko) 2004-11-16
ATE406103T1 (de) 2008-09-15
ZA200406460B (en) 2005-09-08
US20050158423A1 (en) 2005-07-21
DE60323211D1 (de) 2008-10-09
EP1482807A2 (en) 2004-12-08
EP1482807B1 (en) 2008-08-27
CN1642432A (zh) 2005-07-20
GB0205647D0 (en) 2002-04-24
WO2003075669A3 (en) 2003-11-27
AU2003216628A1 (en) 2003-09-22
MXPA04008802A (es) 2004-11-26
RU2004130287A (ru) 2005-04-10

Similar Documents

Publication Publication Date Title
Gatti et al. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
Galán et al. Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk
US9661862B2 (en) Mold ripened cheese and preparation method thereof
Goncu et al. Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
Araújo-Rodrigues et al. A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
González et al. Selection of lactic acid bacteria isolated from San Simón da Costa Cheese (PDO) in order to develop an autochthonous starter culture
BR0308227A (pt) Método para melhorar os procedimentos de fermentação de alimentos
Ong et al. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
Ritschard et al. The microbial diversity on the surface of smear-ripened cheeses and its impact on cheese quality and safety
Leclercq-Perlat et al. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber
Karagozlu et al. Some characteristics of Cimi Tulum cheese from producing goat milk
St-Gelais et al. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor
NL2003442C2 (en) Cheese with a reduced salt content.
Yazdanpanah et al. Modeling lipolysis in acceleration of ripening of ultrafiltered-feta cheese.
AU2014373324B2 (en) Aspergillus oryzae aged cheese and preparation method thereof
Dewan Microbiological evalution of Indigenous fermented milk products of the Sikkim Himalayas
Sulejmani et al. Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese
RU2006138515A (ru) Способ производства кисломолочного продукта
PT1278426E (pt) Metodo para produzir um queijo adicionando uma cultura fermento de bacterias lacticas a coalhada do queijo
Shulga et al. RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES.
Sarlak et al. Effects of starter culture and storage temperature on functional, microbial and sensory characteristics of kefir during storage
Van Hoorde et al. Application of adjunct-cultures and their influence on the sensory properties of hard and semi-hard cheese varieties
Alzobaay et al. Improving the chemical properties of Monterey cheese by Debaryomyces hansenii yeast as adjunct starter
Danova et al. Bulgarian White-Brined Cheese: Beneficial Microbiota and Technology for Development of New Functional Foods
Nyberg Microorganisms influence on quality and flavor of cheese

Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 5A, 6A E 7A ANUIDADE(S).

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2051 DE 27/04/2010.