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Texturizing lactic acid bacteria strains

A technology for texturizing lactic acid and lactic acid bacteria, applied in the direction of bacteria, Lactobacillus, Streptococcus/Lactococcus, etc., can solve the problems of not describing Bulgaria subspecies mutant strains, increasing the texture of dairy products, etc.

Active Publication Date: 2013-08-28
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] D-cycloserine-resistant mutants of many different bacteria have been described, but it has never been reported that these mutants can be used to increase the texture of dairy products
Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus mutants have also not been described

Method used

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  • Texturizing lactic acid bacteria strains
  • Texturizing lactic acid bacteria strains
  • Texturizing lactic acid bacteria strains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Example 1: Isolation of Lactobacillus delbrueckii progar with improved rheological properties using D-cycloserine Leah subsp. mutant

[0087] Materials and Methods

[0088] strain

[0089] Lactobacillus delbrueckii subsp. bulgaricus CHCC13995

[0090] Lactobacillus delbrueckii subsp. bulgaricus CHCC12944 (D-cycloserine resistant mutant of CHCC13995)

[0091] Lactobacillus delbrueckii subsp. bulgaricus CHCC12945 (D-cycloserine resistant mutant of CHCC13995)

[0092] Mutant isolate

[0093] To isolate mutants of Lactobacillus delbrueckii subsp. bulgaricus strain CHCC13995, cells derived from single colony growth were inoculated into MRS broth containing D-cycloserine in the range of 50-100 μg / ml and grown to saturation. Cells were diluted and plated on MRS plates and microtiter plates were screened for colonies capable of growing in the presence of D-cycloserine in the range of 50-100 μg / ml. Typically, 25% of the resulting colonies were identified as fast growing...

Embodiment 2

[0107] Example 2: Isolation of Streptococcus thermophilus mutants with improved rheological properties using D-cycloserine Change strain

[0108] Materials and Methods

[0109] strain

[0110] Streptococcus thermophilus CHCC13994

[0111] Streptococcus thermophilus CHCC13236 (D-cycloserine resistant mutant of CHCC13994)

[0112] Streptococcus thermophilus CHCC13235 (D-cycloserine resistant mutant of CHCC13994)

[0113] Mutant Isolation:

[0114] To isolate mutant strains of S. thermophilus CHCC13994, cells derived from single colony growth were inoculated into M17+2% lactose broth containing D-cycloserine in the range of 50-70 μg / ml and grown to saturation. Cells were diluted and plated on M17+2% lactose plates, picked and screened in microtiter plates for colonies capable of growing in the presence of D-cycloserine in the range of 50-70 μg / ml. Typically, 25% of the resulting colonies were identified as fast growing colonies in the presence of D-cycloserine. Select t...

Embodiment 3

[0129] Example 3: Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus D-cycloserine mutants were used for Use in the preparation of fermented dairy products

[0130] Yogurt was prepared using a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus mixed in a ratio of 9:1 and inoculated into whole cow's milk supplemented with 2% skim milk powder. One mixture contained the parental strains CHCC13994 and CHCC13995; the second mixture contained the S. thermophilus D-cycloserine mutant CHCC13236 and the L. delbrueckii subsp. bulgaricus D-cycloserine mutant CHCC12945, and the third mixture contained the thermophilic chain Coccus D-cycloserine mutant CHCC13235 and Lactobacillus delbrueckii subsp. bulgaricus D-cycloserine mutant CHCC12945. A comparison of the acidification properties between these three combinations showed that the mixture with the two mutant strains had a slightly higher final pH than the combination with ...

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Abstract

The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and / or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and / or functionally equivalent antibiotics.

Description

technical field [0001] The present invention relates to mutant strains of lactic acid bacteria, such as Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus, which are resistant to the antibiotic D-cycloserine and / or functionally equivalent antibiotics, And also result in enhanced texture when grown in milk while maintaining other growth characteristics of the parental strain. Furthermore, the present invention also relates to cultures comprising such mutants, eg starter cultures, and to dairy products fermented using said cultures. Background technique [0002] The food industry uses numerous bacteria, especially lactic acid bacteria, not only to improve the taste and texture of foods, but also to prolong the shelf life of these foods. Taking the dairy industry as an example, the full use of lactic acid bacteria not only acidifies the milk (through fermentation) but also textures the product into which the lactic acid bacteria are incorporated. [000...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/127C12R1/225C12R1/46
CPCA23C9/1238C12N15/01C12N1/20C12R2001/46C12N1/205C12R2001/225A23V2400/123A23V2400/249A23C9/127A23V2400/137C12N15/746
Inventor A·基贝尼克K·I·索尔恩森E·约翰森
Owner CHR HANSEN AS
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