公开(公告)号：US20190082707A1

公开(公告)日：2019-03-21

申请号：US16070466

申请日：2017-01-23

Applicant: Chr. Hansen A/s

Inventor： Mirjana CURIC-BAWDEN ,  Luciana LUCIANA JIMENEZ ,  Mette Oehrstroem RUNGE ,  Karen GUILLOTTE ,  Pia Frost JENSEN

IPC: A23C9/123 ,  C12R1/245 ,  C12R1/225 ,  C12R1/46

Abstract: The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of a species other than Lactobacillus casei, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

公开(公告)号：US20210161163A1

公开(公告)日：2021-06-03

申请号：US17050125

申请日：2019-04-17

Applicant: Chr. Hansen A/S

Inventor： Mette Oehrstroem RUNGE ,  Sonja BLOCH ,  Hui HAN

IPC: A23C9/123 ,  C12N1/20 ,  C12P1/04

Abstract: The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ⋅ 1) a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficient Lactobacillus delbrueckii subsp. bulgaricus strain, which is capable of metabolizing the non-lactose carbohydrate, and ⋅ 2) a probiotic strain selected from the group consisting of Lactobacillus strain and a Bifidobacterium strain.