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    PROCESS FOR PRODUCING A FERMENTED MILK PRODUCT WITH AN ENHANCED LEVEL OF PROBIOTICS
    1.
    发明申请
    PROCESS FOR PRODUCING A FERMENTED MILK PRODUCT WITH AN ENHANCED LEVEL OF PROBIOTICS 有权

    公开(公告)号：US20220256872A1

    公开(公告)日：2022-08-18

    申请号：US17613905

    申请日：2020-05-26

    Applicant: Chr. Hansen A/S

    Inventor： Mirjana CURIC-BAWDEN ,  Matt NICHOLSON

    IPC: A23C9/123

    Abstract: The present invention relates to compositions and methods for producing fermented milk products with increased amount of probiotic bacteria. In particular, the invention relates to a process for producing a fermented milk which comprises adding to a milk base (i) a starter culture 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 strain, which is capable of metabolizing a non-lactose carbohydrate, (ii) one or more non-lactose carbohydrate capable of being metabolized by the lactic acid bacteria, in an amount measured so as to become depleted when the pH of the fermented milk product is between 4.9 and 5.5 and (iii) a probiotic strain selected from a Lactobacillus strain and a Bifidobacterium strain. In addition, the present invention relates to compositions and to fermented milk food or feed products produced by the process of the invention.

    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
    2.
    发明申请
    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 审中-公开

    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®.

    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS
    4.
    发明申请
    USE OF LACTIC ACID BACTERIA FOR PREPARING FERMENTED FOOD PRODUCTS WITH INCREASED NATURAL SWEETNESS 有权

    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®.

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