公开(公告)号：WO2023001633A1

公开(公告)日：2023-01-26

申请号：PCT/EP2022/069446

申请日：2022-07-12

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： MANOURY, Elise ,  FOURCASSIE, Pascal

IPC: A23C20/02 ,  A23C11/10 ,  A23L11/00 ,  C12N1/20 ,  C12R1/46

Abstract: The present invention relates to bacterial strains of Lactococcus lactis or Lactococcus cremoris, usable as starter cultures, able to provide both satisfactory rheological and organoleptic proper-ties, and satisfactory shelf life to a plant-based media into which they are incorporated. The in-vention also provides a composition comprising one of these strains of Lactococcus lactis or Lactococcus cremoris, and feed or food products, in particular a plant-based feed or food product obtained with these strains.

公开(公告)号：WO2023006883A1

公开(公告)日：2023-02-02

申请号：PCT/EP2022/071206

申请日：2022-07-28

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： LUGAND, Damien ,  MANOURY, Elise ,  GOMEZ, Sandrine

IPC: A23C9/123 ,  A23L27/00 ,  C12N1/20 ,  C12R1/225 ,  C12R1/44

Abstract: Provided herein are compositions and methods useful for producing thermophilic fermented dairy compositions, such as thermophilic fermented dairy products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus, useful for decreasing acetaldehyde content and increasing diacetyl content in a thermophilic fermented dairy composition and producing a cream flavor. Thermophilic fermented dairy compositions, including stored thermophilic fermented dairy compositions, produced according to the methods described herein are provided. Also provided are methods of identifying bacteria useful for producing thermophilic fermented dairy compositions having cream flavor.

公开(公告)号：WO2023006885A1

公开(公告)日：2023-02-02

申请号：PCT/EP2022/071210

申请日：2022-07-28

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： MANOURY, Elise

IPC: A23C9/13 ,  A23C9/123 ,  A23L27/00 ,  C12N1/20 ,  A23C11/10 ,  A23C20/02 ,  A23L7/104 ,  A23L11/30 ,  A23L25/00 ,  C12R1/225

Abstract: Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus,useful for producing a ratio of acetaldehyde content to diacetyl content that produces a cream flavor in fermented plant-based compositions. In some embodiments, the bacteria, e.g., Lacticaseibacillus rhamnosus, decreases acetaldehyde content and/or increases diacetyl content in the fermented plant-based composition. Fermented plant-based compositions, including stored fermented plant-based compositions, produced according to the methods described herein are provided. Also provided are methods for identifying bacteria useful for producing fermented plant-based compositions having cream flavor.

公开(公告)号：WO2014005718A1

公开(公告)日：2014-01-09

申请号：PCT/EP2013/001982

申请日：2013-07-05

Applicant: DUPONT NUTRITION BIOSCIENCES APS

Inventor： MANOURY, Elise ,  LAFFITTE, Véronique

IPC: A23C19/032 ,  A23C19/068

CPC classification number: A23C19/032 ,  A23C19/0323 ,  A23C19/0688 ,  A23V2002/00 ,  A23Y2220/77

Abstract: The present invention provides a method for preparing fermented milk products, especially cheeses such as foil-ripened cheeses, wherein said cheeses have a sulphur aroma.

Abstract translation: 本发明提供了一种制备发酵乳产品的方法，特别是诸如箔熟熟的奶酪的奶酪，其中所述奶酪具有硫香气。