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公开(公告)号:US06872411B1
公开(公告)日:2005-03-29
申请号:US09701358
申请日:1999-05-26
申请人: Reynolds Paul Ross , Gerald Francis Fitzgerald , John Kevin Collins , Gerald Christopher O'Sullivan , Catherine Gerardine Stanton
发明人: Reynolds Paul Ross , Gerald Francis Fitzgerald , John Kevin Collins , Gerald Christopher O'Sullivan , Catherine Gerardine Stanton
IPC分类号: A23C19/032 , C12N1/20 , C12R1/245 , A23C9/12
CPC分类号: A23C19/072 , A23C19/0323 , A23Y2220/77 , C12R1/245
摘要: A process for the manufacture of a probiotic cheese, such as Cheddar cheese, comprises adding a 0.0-5.5% inoculum of a strain of Lactobacillus paracasei, which is non-pathogenic, acid and bile tolerant and adherent to human epithelial cells, as a starter adjunct to cheese milk, said L. paracasei strain being capable of growing during the ripening phase to a level of 107 cfu/g or greater. The L. paracasei strains are found to grow and proliferate to high cell numbers (in excess of 108 cfu/g) in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of the L. paracasei strains is found to have negligible effects on cheese composition, flavor and aroma.
摘要翻译: 用于制造益生菌干酪例如切达干酪的方法包括将非致病性,酸和胆汁耐受性和粘附于人上皮细胞的副干酪乳杆菌菌株的0.0-5.5%接种物作为起始物 所述副干酪乳杆菌菌株能够在成熟阶段生长至10 7 cfu / g或更高的水平。 发现副干酪乳杆菌菌株在八个月的成熟期间在奶酪中生长和增殖至高细胞数(超过10 8 cfu / g),即使在相对较低的接种物中加入。 发现副干酪乳杆菌菌株的存在对奶酪成分,风味和香气的影响可以忽略不计。