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MXPA04008802A - Metodo para mejorar procedimientos de fermentacion de alimentos. - Google Patents

Metodo para mejorar procedimientos de fermentacion de alimentos.

Info

Publication number
MXPA04008802A
MXPA04008802A MXPA04008802A MXPA04008802A MXPA04008802A MX PA04008802 A MXPA04008802 A MX PA04008802A MX PA04008802 A MXPA04008802 A MX PA04008802A MX PA04008802 A MXPA04008802 A MX PA04008802A MX PA04008802 A MXPA04008802 A MX PA04008802A
Authority
MX
Mexico
Prior art keywords
fermentation
temperatures
lactic acid
heat shock
dairy products
Prior art date
Application number
MXPA04008802A
Other languages
English (en)
Inventor
Mohamed El-Demerdash Hassan
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 MXPA04008802A publication Critical patent/MXPA04008802A/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 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

La presente invencion se refiere al campo de los procedimientos de fermentacion de alimentos que incluyen bacterias acidolacticas, y en particular a mejorar la calidad de productos lacteos, tales como acidez, acidificacion de post-fermentacion, aroma, sabor, suavidad, consistencia y textura; especificamente, la presente invencion provee un metodo para fabricar productos lacteos usando la bacteria termofila Streptococcus thermophilus y la bacteria mesofila Lactococcus lactis, que poseen plasmidos que codifican para pequenas proteinas de choque termico, que permiten que la fermentacion se lleve a cabo a temperaturas mayores que las temperaturas de fermentacion regulares; las especies de bacterias acidolacticas termofilas y mesofilas que expresan dichas pequenas proteinas de choque termico, exhiben tambien tolerancia incrementada a pH menor y mayores concentraciones de sales, asi como sensibilidad reducida al ataque por bacteriofagos a las temperaturas de fermentacion elevadas.
MXPA04008802A 2002-03-11 2003-03-11 Metodo para mejorar procedimientos de fermentacion de alimentos. MXPA04008802A (es)

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
MXPA04008802A true MXPA04008802A (es) 2004-11-26

Family

ID=9932695

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA04008802A MXPA04008802A (es) 2002-03-11 2003-03-11 Metodo para mejorar procedimientos de fermentacion de alimentos.

Country Status (14)

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

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
MX344042B (es) * 2009-09-01 2016-12-02 Chr Hansen As Bacteria lactica con expresion de galactocinasa modificada para texturizar productos alimenticios por sobreexpresion de exopolisacarido.
MX338822B (es) 2010-01-28 2016-05-03 Chr Hansen As Bacteria lactica para texturizar productos alimenticios seleccionados con base en la resistencia al fago.
CN103270153B (zh) 2010-10-22 2019-06-28 科.汉森有限公司 质构化乳酸细菌菌株
KR102121003B1 (ko) * 2012-04-23 2020-06-10 시에이치알. 한센 에이/에스 앰피실린 내성 조직화 젖산 박테리아 균주
AR093762A1 (es) 2012-08-22 2015-06-24 Kraft Foods Group Brands Llc Queso procesado que contiene componentes lacteos cultivados y metodo de elaboracion
KR20180080256A (ko) * 2015-11-08 2018-07-11 펌바이오틱스 홀딩 에이피에스 조합된 프리- 및 프로-바이오틱 조성물

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
KR20040096580A (ko) 2004-11-16
DE60323211D1 (de) 2008-10-09
WO2003075669A3 (en) 2003-11-27
EP1482807B1 (en) 2008-08-27
ATE406103T1 (de) 2008-09-15
JP2005519597A (ja) 2005-07-07
CN1642432A (zh) 2005-07-20
ZA200406460B (en) 2005-09-08
AU2003216628A1 (en) 2003-09-22
US20050158423A1 (en) 2005-07-21
GB0205647D0 (en) 2002-04-24
WO2003075669A2 (en) 2003-09-18
RU2004130287A (ru) 2005-04-10
EP1482807A2 (en) 2004-12-08
BR0308227A (pt) 2004-12-28

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Legal Events

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FA Abandonment or withdrawal