Method for improved fermentation

A technology for fermented products and fermented foods, which is applied in the field of bio-fermented food production, and can solve the problem that the growth of pure cultures is not the most suitable.

Inactive Publication Date: 2012-11-14
DSM IP ASSETS BV
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the absence of the stimulatory effect of their primary cooperation, the growth of pure cultures of these bacteria is suboptimal

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: Interference Study

[0057] Cultures of S. thermophilus, cultures of L. bulgaricus and mixed cultures were prepared in 0.2 volumes of a solution with the following compound: Na pyruvate (1.82 mM) and 0.8 volumes of reconstituted skim milk , Na formate (1.47mM), folic acid (1mM), ribobase (10mg / L) (represents all of purine and pyrimidine metabolism), Tween-20 (105.9μM) (as a source of lauric acid), Tween-80 (as a source of oleic acid). Hereafter, these compounds are referred to as "interacting compounds". LCFA oleic acid and lauric acid are poorly soluble, so we use Tween-20 and Tween-80. The effect of each of all interacting compounds on growth and acidification was determined as a single addition and single omission. Pairwise comparisons were made of a single compound with nothing added (negative control) and all compounds minus one added (positive control). Acidification of 250 μL of a quarter culture was tested in hydroplates (PreSens-Precision Sensi...

Embodiment 2

[0060] Materials and methods

[0061] microarray design

[0062] Microarrays were spotted on the Agilent 8x15K platform (Agilent Technologies, Santa Clara, CA, USA) using a custom probe design (AMADID 015342), which included S.thermophilus CNRZ1066 (published by NCBI, Genbank accession number NC_006449) and L.bulgaricus Sequence of ATCC BAA-365 (published by JGI, Genbank accession number NC_008529). Probes are designed with the goal of minimizing cross-hybridization: probes are species-specific, i.e. all probes are designed as 60-mers against target genes with 100% target score, allowing (65°C) and wash temperature (37°C), then no cDNA binding (1 base difference (mismatch)). Overall, there were 5483 probes representing 1899 S. thermophilus genes and 4028 spots representing 1709 L. bulgaricus genes. Most genes are represented by 3 or more probes. Only 55 genes in S. thermophilus and 77 genes in L. bulgaricus were represented by one probe, and only 5 genes in S. thermoph...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses improved fermentation conditions for S. thermophilus and / or L. bulgaricus, allowing efficient preparation of fermented products based on monoculture of these strains. Such fermented products may be fermented food products or may be starter cultures for use in the preparation of fermented food products. The invention also describes the use of certain compounds for stimulating growth of S. thermophilus and / or L. bulgaricus.

Description

technical field [0001] The present invention relates to the field of microbiology and food production using microbial fermentation, wherein the growth of Streptococcus thermophilus strains in a fermentation medium is improved using a compound selected from pyruvate, folic acid and Tween-20, and using a compound selected from Compounds containing sulfur amino acids and branched-chain amino acids improve growth of Lactobacillus bulgaricus strains in culture medium. Background technique [0002] Many food products are fermented by mixed cultures consisting of bacteria, yeast or filamentous fungi. Fermented dairy products are usually produced using lactic acid bacteria (LAB), the major population of Gram-positive bacteria. Yoghurt is a type of milk fermented by LAB Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (hereafter referred to as "L. bulgaricus" or "Lactobacillus bulgaricus"). During fermentation, these two species contribute to the texture a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20
CPCC12N1/38
Inventor 约翰尼斯·厄普斯·特奥多尔·范·海尔卡玛·维列格杰伦·胡甘霍尔茨弗朗西斯库斯·阿德里亚努斯·玛利亚·德博克桑德尔·斯沃尔茨
Owner DSM IP ASSETS BV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap