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    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
    2.
    发明授权
    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness 有权

    公开(公告)号：US12262719B2

    公开(公告)日：2025-04-01

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

    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®.

    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
    3.
    发明申请
    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 审中-公开
    用于制备具有增加的天然食物的发酵食品的乳酸菌

    公开(公告)号：US20150086675A1

    公开(公告)日：2015-03-26

    申请号：US14396249

    申请日：2013-04-25

    Applicant: Chr. Hansen A/S

    Inventor： Eric Johansen ,  Kim Ib Soerensen ,  Mirjana Curic-Bawden ,  Mette Pia Junge

    IPC: A23C9/123 ,  C12N15/10 ,  C12N15/74

    CPC classification number: A23C9/1238 ,  A23C19/0323 ,  A23Y2220/15 ,  A23Y2240/75 ,  C12N1/20 ,  C12N9/1205 ,  C12N15/1034 ,  C12N15/746

    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®.

    Abstract translation: 今天的乳制品行业面临的问题是为发酵乳制品添加甜味剂提供了替代方案，以达到所需的甜味，而没有添加热量。 此外，建立将发酵乳制品中的乳糖还原至乳糖不耐受消费者可接受的水平的方法将是非常有利的。 上述问题已经通过提供突变型嗜热链球菌菌株和突变体德氏乳杆菌（Lactobacillus delbrueckii subsp。）来解决。 当牛奶被接种并用这种嗜热链球菌菌株和德氏乳杆菌（Lactobacillus delbrueckii subsp），保加利亚乳杆菌（Lactobacillus delbrueckii subsp）保加利亚酵母菌株发酵时，保加利亚乳杆菌菌株将葡萄糖排泄到牛奶中。 因此，本发明涉及嗜热链球菌和德氏乳酸杆菌亚种保加利亚乳杆菌菌株，其在发酵期间将葡萄糖分泌到乳底物，以及包含嗜热链球菌菌株和德氏乳杆菌保加利亚乳杆菌菌株的混合培养物，起始培养物包含 用培养物制造的菌株和乳制品。 本方法还涉及菌株用于降低发酵食品的乳糖含量和促进益生菌BB-12的生长。

    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
    6.
    发明授权
    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness 有权

    公开(公告)号：US11076609B2

    公开(公告)日：2021-08-03

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

    Abstract: Described are mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose into milk when the milk is inoculated and fermented with such strains. Methods for obtaining such strains without genetic modification are described, including methods for obtaining such Streptococcus thermophilus strains by selecting and isolating from a pool of Streptococcus thermophilus strains derived from a galactose-fermenting Streptococcus thermophilus mother strain a pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose, and selecting and isolating from the pool of Streptococcus thermophilus strains which are resistant to 2-deoxyglucose a Streptococcus thermophilus strain which exhibits a growth rate in M17 medium+2% galactose higher than its growth rate in M17 medium+2% glucose. The strains are useful for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
    7.
    发明授权
    Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness 有权

    公开(公告)号：US11044920B2

    公开(公告)日：2021-06-29

    申请号：US14396249

    申请日：2013-04-25

    Applicant: Chr. Hansen A/S

    Inventor： Eric Johansen ,  Kim Ib Soerensen ,  Mirjana Curic-Bawden ,  Mette Pia Junge

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

    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®.

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