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AR090851A1 - Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementada - Google Patents

Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementada

Info

Publication number
AR090851A1
AR090851A1 ARP130101400A ARP130101400A AR090851A1 AR 090851 A1 AR090851 A1 AR 090851A1 AR P130101400 A ARP130101400 A AR P130101400A AR P130101400 A ARP130101400 A AR P130101400A AR 090851 A1 AR090851 A1 AR 090851A1
Authority
AR
Argentina
Prior art keywords
strains
streptococcus thermophilus
bulgaricus
lactobacillus delbrueckii
delbrueckii subsp
Prior art date
Application number
ARP130101400A
Other languages
English (en)
Inventor
Pia Junge Mette
Johansen Eric
Ib Soerensen Kim
Curic Mirjana
Original Assignee
Chr Hansen As
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=48227263&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR090851(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr Hansen As filed Critical Chr Hansen As
Publication of AR090851A1 publication Critical patent/AR090851A1/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
    • 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 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
    • 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
    • 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
    • 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)
    • 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)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (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)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (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 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 thermophilus y las cepas mutantes de Lactobacillus delbrueckii subsp. 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 subsp. bulgaricus. Así, la presente se refiere a cepas de Streptococcus thermophilus y Lactobacillus delbrueckii subsp. 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 subsp. 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® probiótica. Reivindicación 1: Una cepa de Streptococcus thermophilus que fermenta galactosa, en donde la cepa lleva una mutación en la secuencia de ADN del gen glcK que codifica una proteína glucoquinasa, en donde la mutación inactiva la proteína glucoquinasa o tiene un efecto negativo sobre la expresión del gen.
ARP130101400A 2012-04-25 2013-04-25 Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementada AR090851A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP12165517 2012-04-25
EP12198766 2012-12-20

Publications (1)

Publication Number Publication Date
AR090851A1 true AR090851A1 (es) 2014-12-10

Family

ID=48227263

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP130101400A AR090851A1 (es) 2012-04-25 2013-04-25 Uso de bacteria acida lactica para preparar productos alimenticios fermentados con una dulzura natural incrementada

Country Status (14)

Country Link
US (4) 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)

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KR102114408B1 (ko) 2012-04-25 2020-05-25 시에이치알. 한센 에이/에스 천연 감미가 증강된 발효 식품을 제조하기 위한 유산균의 용도
DK3027035T3 (en) * 2013-07-31 2018-07-16 Tine Sa GLUCOSE-SECRETING Lactic Acid Bacteria Strain
TR201807455T4 (tr) 2014-06-19 2018-06-21 Chr Hansen As Asitleşme sonrasına yönelik gelişmiş kontrole sahip bir fermente süt ürününün üretilmesi için yöntem.
AR101545A1 (es) * 2014-06-19 2016-12-28 Chr Hansen As Método para producir un producto lácteo fermentado con baja concentración de lactosa
WO2015193459A1 (en) * 2014-06-19 2015-12-23 Chr. Hansen A/S Method of producing a fermented milk product with improved control of post acidification
EP3389384A1 (en) * 2015-12-18 2018-10-24 Chr. Hansen A/S Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
MX2018008608A (es) * 2016-01-21 2018-11-19 Chr Hansen As Metodo de produccion de un producto lacteo fermentado usando lactobacillus casei.
MX395253B (es) * 2016-03-31 2025-03-25 Chr Hansen As Uso de cepas de streptococcus thermophiles deficientes de glucosa en proceso para producir productos lacteos fermentados.
BR112018074946A2 (pt) 2016-06-14 2019-03-06 Chr Hansen As produto lácteo fermentado com um teor reduzido de 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
MX2019005535A (es) * 2016-11-15 2019-08-12 Gervais Danone Sa Streptococcus thermophilus para uso en la preparación de productos fermentados.
JP7244420B2 (ja) 2016-12-02 2023-03-22 フェアライフ、 エルエルシー ラクトースを含まず褐色化しない乳粉末及びその作成方法
EA201991400A1 (ru) * 2017-01-13 2020-01-16 Кхр. Хансен А/С Способ получения ферментированного молочного продукта
MX2019010711A (es) 2017-03-28 2019-12-11 Chr Hansen As Composicion de bacterias de acido lactico para preparar productos alimenticios fermentados con dulzor y sabor natural incrementados.
US12435326B2 (en) 2017-04-11 2025-10-07 Kerry Group Services International Ltd Lactase enzymes with improved properties
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CN112020303A (zh) * 2018-04-24 2020-12-01 科·汉森有限公司 包括应用乳糖缺陷型嗜热链球菌菌株、乳糖缺陷型德氏乳杆菌保加利亚亚种菌株和益生菌菌株的生产发酵乳制品的组合物和方法
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
WO2019243497A1 (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
BR112021007244A2 (pt) 2018-10-17 2021-08-10 Chr. Hansen A/S enzimas lactase com propriedades melhoradas em ph ácido
US11992022B2 (en) 2018-10-30 2024-05-28 International N&H Denmark Aps Methods and cultures to manufacture pizza cheese
MX2021007418A (es) 2018-12-21 2021-09-08 Dupont Nutrition Biosci Aps Nuevas bacterias de acido lactico.
JP7260493B2 (ja) 2019-02-22 2023-04-18 株式会社明治 発酵食品の製造方法、発酵食品、乳酸菌、及び乳酸菌組成物
JP7770925B2 (ja) 2019-05-28 2025-11-17 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
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
EP4022048A1 (en) 2019-08-30 2022-07-06 Chr. Hansen A/S Production of lactase enzymes using altered regulation strains
EP3845069B1 (en) 2019-12-30 2022-08-24 Compagnie Gervais Danone Sucrose negative streptococcus thermophilus for use in preparation of fermented products
EP4156949A1 (en) 2020-05-29 2023-04-05 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented food products
BR112023017148A2 (pt) 2021-02-26 2023-09-26 Chr Hansen As Composição de bactérias ácido-láticas para preparar produtos fermentados
KR20230148241A (ko) * 2021-02-26 2023-10-24 시에이치알. 한센 에이/에스 알로락토스의 제조방법
CN116828988A (zh) * 2021-02-26 2023-09-29 科·汉森有限公司 用于制备发酵产品的乳酸菌组合物
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
CN115725680A (zh) * 2022-11-14 2023-03-03 薛满清 一种昆虫活性复合蛋白及其制备方法和应用
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
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JP2015518374A (ja) 2015-07-02
BR112014026580B1 (pt) 2022-01-11
US20150086675A1 (en) 2015-03-26
HK1207110A1 (en) 2016-01-22
JP2019107002A (ja) 2019-07-04
CN104254600A (zh) 2014-12-31
US20200093149A1 (en) 2020-03-26
ES2765177T3 (es) 2020-06-08
WO2013160413A1 (en) 2013-10-31
US11076609B2 (en) 2021-08-03
CN104254600B (zh) 2023-07-04
JP6767114B2 (ja) 2020-10-14
BR112014026580A2 (pt) 2017-07-18
EA033795B1 (ru) 2019-11-26
UA118250C2 (uk) 2018-12-26
KR20150006012A (ko) 2015-01-15
JP7335077B2 (ja) 2023-08-29
KR102114408B1 (ko) 2020-05-25
EP2841557B2 (en) 2024-02-21
EA201491951A1 (ru) 2015-01-30
US12262719B2 (en) 2025-04-01
ES2765177T5 (es) 2024-07-11
MX367899B (es) 2019-09-11
DK2841557T3 (da) 2019-12-16
MX2014012235A (es) 2014-11-10
US20220061348A1 (en) 2022-03-03
US11044920B2 (en) 2021-06-29
US20250234877A1 (en) 2025-07-24
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