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Flavor-enhancing lactobacillus rhamnosus

A technology of Lactobacillus rhamnosus and CHCC12697, which is applied in the field of preparing dairy products and can solve problems such as huge costs

Active Publication Date: 2014-01-08
CHR HANSEN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Diacetyl and / or acetoin are expensive to prepare, concentrate and add to food

Method used

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  • Flavor-enhancing lactobacillus rhamnosus
  • Flavor-enhancing lactobacillus rhamnosus
  • Flavor-enhancing lactobacillus rhamnosus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Example 1: Screening for thermophilic Lactobacillus species with high acetoin levels in acidified boiled milk.

[0088] The selected 176 Lactobacillus strains were examined for their ability to acidify boiled milk at 30°C, 37°C, 40°C and 43°C for about 24 hours. Volatile organic compounds (VOCs) from acidified boiled milk incubated at 37°C were examined directly after fermentation by means of headspace gas chromatography, as described in Example 5. The strain designated CHCC12697 was found to produce high levels of acetoin (135 ppm) and relatively high levels of acetaldehyde (8 ppm) (data not shown). This strain was observed to acidify boiled milk at mesophilic temperatures (30-37°C) as well as at thermophilic temperatures (40-43°C). The strain was also observed to grow to high OD at 40°C and 43°C in MRS broth supplemented with 2% glucose or 2% lactose or 2% fructose or 2% galactose. The strains are not resistant to antibiotics. Partial 16S rRNA gene sequencing showe...

Embodiment 2

[0089] Embodiment 2: the method for preparing yoghurt

[0090] Skim milk (Dan Mselk, Aria) was added with 2% skim milk powder (Aria) and heat treated at 90°C for 20 minutes. This solution was inoculated with a background starter culture, with or without Lactobacillus rhamnosus strain CHCC12697.

[0091] Background starter cultures for yoghurt preparation contained multiple strains of S. thermophilus and L. bulgaricus in frozen direct cast (F-DVS) format at a rate of 0.02%. The amount of L. rhamnosus strain in the F-DVS form described in the Results section was added to the background starter culture. At the time of inoculation, the cell counts of Streptococcus thermophilus strains and Lactobacillus rhamnosus strains were higher than 1x10 10 cfu / g and cell count of Lactobacillus bulgaricus strain above 1x10 8 cfu / g.

[0092] The inoculated solution was heated to 43°C and fermented to pH 4.55. The time to reach pH 4.55 is shown in figure 1 in the fermentation time. When p...

Embodiment 3

[0093] Example 3: Method of measuring pH evolution

[0094] On the day of analysis (after 1 day, 14 days, 28 days and 42 days in refrigeration), a plastic cup containing yoghurt was removed from the refrigerator and the pH was measured using a pH meter (pHM240, MeterLab). Prior to measurement, the pH meter was calibrated (2-point calibration with 7.00 and 4.01 buffers). As with samples, keep buffers for calibration refrigerated. figure 2 Shows the evolution of pH.

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PUM

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Abstract

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

Description

technical field [0001] The present invention relates to a composition suitable for the preparation of dairy products, said composition comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting enhanced creamy flavor without negatively affecting the rheology of the dairy product. The invention further relates to a method of preparing dairy products such as low fat yoghurt or cheese having a high diacetyl content. Lactobacillus rhamnosus strains useful for preparing such dairy products are also part of the invention. Background technique [0002] In the dairy industry, consumer demand for products with low or no fat content is increasing. [0003] However, this low-fat dairy product often lacks the creamy flavor. [0004] Diacetyl is a high-value product and is used in the dairy industry as a buttery flavor compound added to products such as margarine and oil-based products. [0005] Heterolactic acid bacteria form diacetyl / acetoin a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C19/032A23L1/03C12N1/20C12P7/18C12P7/26C12R1/225C12R1/46A23L29/00
CPCC12N1/20A23C9/1234C12P7/26A23C19/0688A23L1/0345A23Y2220/73A23L1/22091A23C19/0323C12R1/225A23L29/065A23L27/88C12R2001/225C12N1/205A23V2400/175A23C9/123A23C19/032A23C9/00A23C19/00
Inventor 露西安娜·吉梅内斯贡纳尔·欧尔戈德乔治奥斯·特哈斯盖尔·莱蒂·布克霍恩迪特·玛丽·勃兰特迪特·玛丽·福克恩伯格布里吉特·韦德尔·撒芝
Owner CHR HANSEN AS
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