公开(公告)号：US20220061348A1

公开(公告)日：2022-03-03

申请号：US17389986

申请日：2021-07-30

Applicant: Chr. Hansen A/S

Inventor： Eric JOHANSEN ,  Kim Ib SOERENSEN ,  Mirjana CURIC-BAWDEN ,  Mette Pia JUNGE

IPC: A23C9/123 ,  C12N15/10 ,  C12N15/74 ,  C12N15/01 ,  C12N9/12 ,  C12N1/20 ,  A23C19/032

Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

公开(公告)号：US20200093149A1

公开(公告)日：2020-03-26

申请号：US16655806

申请日：2019-10-17

Applicant: Chr. Hansen A/S

Inventor： Eric JOHANSEN ,  Kim Ib SOERENSEN ,  Mirjana CURIC-BAWDEN ,  Mette Pia JUNGE

IPC: A23C9/123 ,  C12N15/74 ,  C12N15/10 ,  C12N1/20 ,  A23C19/032 ,  C12N9/12

Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.