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EA201991967A1 - Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом - Google Patents

Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом

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Publication number
EA201991967A1
EA201991967A1 EA201991967A EA201991967A EA201991967A1 EA 201991967 A1 EA201991967 A1 EA 201991967A1 EA 201991967 A EA201991967 A EA 201991967A EA 201991967 A EA201991967 A EA 201991967A EA 201991967 A1 EA201991967 A1 EA 201991967A1
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EA
Eurasian Patent Office
Prior art keywords
strain
composition
taste
lactic acid
acid bacteria
Prior art date
Application number
EA201991967A
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English (en)
Inventor
Соня Блок
Гелле Леттир Бухгорн
Original Assignee
Кхр. Хансен А/С
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=58448458&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EA201991967(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Кхр. Хансен А/С filed Critical Кхр. Хансен А/С
Publication of EA201991967A1 publication Critical patent/EA201991967A1/ru

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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
    • C12N15/63—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)
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A23C17/02—Buttermilk; Buttermilk preparations containing, or treated with, 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 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
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y207/00—Transferases transferring phosphorus-containing groups (2.7)
    • C12Y207/01—Phosphotransferases with an alcohol group as acceptor (2.7.1)
    • C12Y207/01002—Glucokinase (2.7.1.2)
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • 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
    • C12R2001/225—Lactobacillus
    • 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)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Plant Pathology (AREA)
  • Biophysics (AREA)
  • Physics & Mathematics (AREA)
  • Medicinal Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Настоящее изобретение относится к композиции для получения ферментированного молочного продукта, содержащей (1) по меньшей мере один штамм Streptococcus thermophilus (St), где данный штамм St является галактозоферментирующим, где данный штамм несет мутацию в последовательности ДНК гена glcK, кодирующего белок глюкокиназу, где данная мутация инактивирует белок глюкокиназу или имеет отрицательное влияние на экспрессию этого гена, и (2) по меньшей мере один штамм Lactobacillus delbrueckii подв. bulgaricus (Lb), где данный штамм Lb является лактозодефицитным и способен метаболизировать нелактозный углевод.
EA201991967A 2017-03-28 2018-03-21 Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом EA201991967A1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP17163311 2017-03-28
PCT/EP2018/057153 WO2018177835A1 (en) 2017-03-28 2018-03-21 Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor

Publications (1)

Publication Number Publication Date
EA201991967A1 true EA201991967A1 (ru) 2020-03-02

Family

ID=58448458

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201991967A EA201991967A1 (ru) 2017-03-28 2018-03-21 Композиция молочнокислых бактерий для получения ферментированных пищевых продуктов с улучшенной природной сладостью и вкусом

Country Status (9)

Country Link
US (1) US20210274800A1 (ru)
EP (1) EP3599877B1 (ru)
JP (2) JP7383482B2 (ru)
CN (1) CN110461163A (ru)
DK (1) DK3599877T3 (ru)
EA (1) EA201991967A1 (ru)
ES (1) ES2927829T3 (ru)
MX (1) MX2019010711A (ru)
WO (1) WO2018177835A1 (ru)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2733895C2 (ru) * 2015-12-18 2020-10-09 Кхр. Хансен А/С Молочнокислые бактерии для изготовления ферментированных пищевых продуктов с усиленным природным сладким вкусом и хорошей текстурой
EA201891864A1 (ru) 2016-03-31 2019-03-29 Кхр. Хансен А/С Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов
JP2022534097A (ja) * 2019-05-28 2022-07-27 セーホーエル．ハンセン アクティーゼルスカブ 増強されたレベルのプロバイオティクスを有する発酵乳製品を製造するためのプロセス
EP3986145A1 (en) * 2019-06-20 2022-04-27 Chr. Hansen A/S Use of st gal(+) bacteria for producing a fermented milk product with a relatively high stable ph
PL3845069T3 (pl) * 2019-12-30 2023-01-30 Compagnie Gervais Danone Ujemny względem sacharozy streptococcus thermophilus do zastosowania do wytwarzania wyrobów fermentowanych
JP2023528345A (ja) * 2020-05-29 2023-07-04 セーホーエル．ハンセン アクティーゼルスカブ 発酵食品製品を調製するための乳酸菌組成物
US20240225024A9 (en) * 2021-02-26 2024-07-11 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented products
WO2023082047A1 (en) * 2021-11-09 2023-05-19 Dupont Nutrition Biosciences Aps Compositions and methods for producing fermented dairy prod-ucts for storage at ambient temperature

Family Cites Families (16)

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Publication number Priority date Publication date Assignee Title
US5071763A (en) 1990-04-23 1991-12-10 The United States Of America As Represented By The Secretary Of Agriculture Lactose hydrolysis by mutant streptococcus thermophilus
DE69205070T2 (de) 1991-06-14 1996-02-29 Nestle Sa Lebendige Mikroorganismen enthaltender Joghurt.
FR2778921B1 (fr) * 1998-05-22 2001-05-11 Gervais Danone Sa Souches mutantes de lactobacillus bulgaricus depourvues d'activite beta-galactosidase
EP1493806A1 (en) 2003-07-02 2005-01-05 Chr. Hansen A/S Use of compounds involved in biosynthesis of nucleic acids as cryoprotective agents
FR2886313B1 (fr) 2005-05-31 2007-08-17 Gervais Danone Sa Souches mutantes de bacteries lactiques possedant une lactose permease non phosphorylable.
MX2011013188A (es) 2009-06-30 2012-01-31 Chr Hansen As Metodo para producir un producto lacteo fermentado.
PL2473058T3 (pl) 2009-09-01 2018-02-28 Chr. Hansen A/S Bakteria mlekowa o zmodyfikiwanej ekspresji galaktokinazy do teksturyzacji produktów żywnościowych poprzez nadekspresję egzopolisacharydu
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WO2015193449A1 (en) 2014-06-19 2015-12-23 Chr. Hansen A/S Method of producing a fermented milk product with reduced residual lactose concentration
PL2957180T3 (pl) 2014-06-19 2018-08-31 Chr. Hansen A/S Sposób wytwarzania fermentowanego produktu mlecznego z ulepszoną kontrolą zakwaszenia po fermentacji
CN113558102A (zh) 2014-06-19 2021-10-29 科.汉森有限公司 后酸化控制提高的制备发酵乳产品的方法
CN104694418B (zh) * 2015-01-28 2017-10-31 东北农业大学 一株具有低β‑半乳糖酶活性的德氏乳杆菌保加利亚亚种菌株及其应用
RU2733895C2 (ru) 2015-12-18 2020-10-09 Кхр. Хансен А/С Молочнокислые бактерии для изготовления ферментированных пищевых продуктов с усиленным природным сладким вкусом и хорошей текстурой
EA201891864A1 (ru) 2016-03-31 2019-03-29 Кхр. Хансен А/С Применение глюкозодефицитных штаммов streptococcus thermophiles в способе получения ферментированных молочных продуктов
PL3821712T3 (pl) 2017-01-13 2023-03-20 Chr. Hansen A/S Sfermentowany produkt mleczny wytworzony przez ulepszony sposób

Also Published As

Publication number Publication date
DK3599877T3 (da) 2022-08-15
JP7383482B2 (ja) 2023-11-20
EP3599877A1 (en) 2020-02-05
JP2023085327A (ja) 2023-06-20
WO2018177835A1 (en) 2018-10-04
MX2019010711A (es) 2019-12-11
JP2020515265A (ja) 2020-05-28
EP3599877B1 (en) 2022-07-06
BR112019018349A2 (pt) 2020-04-07
US20210274800A1 (en) 2021-09-09
ES2927829T3 (es) 2022-11-11
CN110461163A (zh) 2019-11-15

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