公开(公告)号：US20250101372A1

公开(公告)日：2025-03-27

申请号：US18728307

申请日：2023-01-25

Applicant: Chr. Hansen A/S

Inventor： Thomas JANZEN ,  Ditte Ellegaard CHRISTENSEN ,  Jesper BROEND ,  Jeorgos TRIHAAS ,  Stephanie SERRAULT

IPC: C12N1/20 ,  A23C9/123 ,  C12N9/80 ,  C12Q1/24 ,  C12R1/46

Abstract: The invention provides Streptococcus thermophilus mutants, such as DSM22933, which have improved texturizing properties. The strains have: (i) a mutation in the branched chain amino acid transport ATP-binding protein LivG (TC 3.A.1.4.1) gene; (ii) a mutation in the ABC transporter permease protein gene; and/or (iii) a mutation in the peptide deformylase protein gene. The invention, furthermore, relates to compositions, such as a starter culture, comprising one or more of these mutants, to fermented products made using these mutants and to the use of the mutants and compositions of the invention.

公开(公告)号：US20190183160A1

公开(公告)日：2019-06-20

申请号：US16300451

申请日：2017-05-11

Applicant: CHR. HANSEN A/S

Inventor： Christian GILLELADEN ,  Jeorgos TRIHAAS ,  Thomas JANZEN ,  Mettle OEHRSTROEM RUNGE

IPC: A23L33/135 ,  A23C9/123

CPC classification number: A23L33/135 ,  A23C9/12 ,  A23C9/1234 ,  A23C9/1238 ,  A23Y2220/63 ,  A23Y2220/73

Abstract: Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting of Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus fermentum and Lactobacillus delbrueckii subsp. bulgaricus, and mutants and variants thereof.

公开(公告)号：US20160305863A1

公开(公告)日：2016-10-20

申请号：US15100787

申请日：2014-12-09

Applicant: CHR. HANSEN A/S

Inventor： METTE CANTOR ,  Vera POULSEN ,  Gunnar OEREGAARD ,  Jeorgos TRIHAAS ,  Sandra WIND ,  Patrick DERKX

IPC: G01N11/02 ,  G01N33/04

CPC classification number: G01N11/02 ,  A23C9/123 ,  A23C13/16 ,  A23C17/00 ,  A23C19/076 ,  G01N7/00 ,  G01N11/08 ,  G01N33/04 ,  G01N2203/0089

Abstract: The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water-holding capacity. The method can be used to determine rheological properties of acidified milk, e.g. yoghurt and fresh cheese, in a fast and reliable way. The present invention also relates to a method of screening for microbial cultures resulting in fermented milk with desired rheological properties. By using an automated microtiter-plate pipetting station equipped with a pressure sensor inside the air displacement barrel of each pipette, it is possible to monitor real-time changes in pressure, when aspirating and dispensing milk gels, and then correlate the pressure versus time data obtained with milk gel rheological properties such as shear stress, gel firmness and water-holding capacity.

Abstract translation: 本发明涉及乳制品技术领域，特别涉及一种评估酸化乳胶（乳胶）流变性能的方法，包括测定剪切应力，凝胶硬度和保水能力。 该方法可用于测定酸化牛奶的流变性质，例如， 酸奶和新鲜的奶酪，以快速可靠的方式。 本发明还涉及一种筛选微生物培养物的方法，该方法产生具有所需流变特性的发酵乳。 通过使用在每个移液管的排气筒内装有压力传感器的自动化微量滴定板移液站，可以在抽吸和分配牛奶凝胶时监测压力的实时变化，然后将压力与时间数据相关联 获得牛奶凝胶流变性能如剪切应力，凝胶坚固度和保水能力。