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Porphyrin containing lactic acid bacterial cells and use thereof

Inactive Publication Date: 2001-10-25
CHR HANSEN HLDG AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0017] In another aspect, there is provided a method of reducing the oxygen content in a food or feed product or in a food or feed product starting material, the method comprising adding to the product or to the starting material an effective amount of the culturally modified lactic acid bacterial cells according to the invention or the above starter culture composition.
[0055] Accordingly, it is another objective of the invention to provide a method of improving the shelf life and / or the quality of an edible product, the method comprising adding to the product an effective amount of a suspension of the culturally modified lactic acid bacterial cells according to the invention or a starter culture composition according to the invention. As used herein the term "shelf life" indicates the period of time in which the edible product is acceptable for consumption.

Problems solved by technology

Although milk is generally an ideal medium for the growth of lactic acid bacteria, a high content of oxygen in the milk affects the growth of the bacteria adversely and it is known in the dairy industry that a reduction of the oxygen content of the milk raw material may result in a more rapid growth of the added bacteria which in turn results in a more rapid acidification of the inoculated milk.
WO 98 / 54337 discloses a method of enhancing the growth rate of lactic acid bacteria by cultivating the lactic acid bacteria in association with a metabolically engineered lactic acid bacterial helper organism which has a defect in its pyruvate metabolism, resulting in an increased oxygen consumption by the helper organism.
However, this method of reducing the oxygen content in a medium is limited to the use of specific modified lactic acid bacterial strains and thus, there is a need to find a biological method of oxygen reduction in a food or feed starting material which does not involve the use of specifically mutated or metabolically modified lactic acid bacteria.
Furthermore, they did not observe any difference in NADH oxidase, diacetyl reductase or lactate dehydrogenase activity when culturing that strain under these culture conditions.
However, the above documents do not address the problem of reducing the oxygen content of the milk raw material or any other starting material in order to increase the growth of the added bacteria of a starter culture.
From a practical technological point of view this is advantageous, since the use of genetic engineering or classical mutagenesis in the construction of new strains is very labour intensive and costly and the use of genetically modified organisms in food production may give rise to consumer concerns.

Method used

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  • Porphyrin containing lactic acid bacterial cells and use thereof
  • Porphyrin containing lactic acid bacterial cells and use thereof
  • Porphyrin containing lactic acid bacterial cells and use thereof

Examples

Experimental program
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Effect test

example 1

[0075] A study of the effect of the addition of haemin to the fermentation medium on the enzyme and oxygen content reducing activities of a lactic acid bacterium

[0076] The effect of the addition of haemin to the fermentation medium on the enzyme activity and the oxygen content reducing activity of a lactic acid bacterial strain was studied in two experiments, Experiment 1 and Experiment 2. Furthermore, the presence of haemin and cytochromes in lactic acid bacterial cells when grown in a medium containing haemin was studied.

experiment 1

[0077] 1. Materials and methods

[0078] 1.1 Microorganism

[0079] The wild type strain Lactococcus lactis subsp. lactis CHCC373 (from the Chr. Hansen Culture Collection) was applied in this experiment. A sample of the strain was deposited in accordance with the Budapest Treaty with the Deutsche Sammiung von Mikroorganismen und Zellkulturen (DSMZ), Marscheroder Weg, 1b, D-38124 Braunschweig on Feb. 17, 1998 under the Accession No. DSM 12015.

[0080] 1.2 Medium composition

[0081] The fermentation medium had the following composition: Casein peptone, 30 g / l; Primatone, 30 g / l; soy peptone, 30 g / l; yeast peptone, 15 g / l; MgSO.sub.4, 1.5 g / l; Na-ascorbate, 3 g / l; and lactose, 30 g / l. Antifoam (Dow Corning 1510) was added at a concentration of 0.25 g / l.

[0082] The medium was sterilised by UHT-treatment. The finished medium had a pH of 6.5.

[0083] A fresh solution of haemin was prepared as follows: 1 gram of haemin (Fluka prod. no. 51280, molecular weight 651.96 g / mol) was dissolved in 1 ml 6.7 N N...

experiment 2

[0146] 1. Materials and methods

[0147] 1.1 Microorganisms

[0148] A mixed strain starter culture of Lactococcus lactis strains was applied in this experiment.

[0149] 1.2 Medium composition

[0150] Fermentation E was likewise performed using a conventional complex fermentation medium containing lactose as the carbon source. Haemin was added to a final concentration of 10 mg / l.

[0151] 1.3 Fermentation conditions

[0152] The fermentation was inoculated with a concentrated cell suspension of the Lactococcus lactis culture. Air was sparged through the fermentation broth at a rate sufficient to maintain the dissolved oxygen concentration above 50% of saturation level. The fermentation was run at a temperature of 30.degree. C. The culture was allowed to acidify to pH 6.2, whereafter pH was maintained at 6.2 by controlled addition of 13.4 N NH4OH.

[0153] 1.4 Downstream processing

[0154] The downstream processing was as described in Experiment 1.

[0155] 1.4.1 Determination of dry-matter content of froze...

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Abstract

Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is provided and means of improving the shelf life and / or quality of such products by using the culturally modified bacterial cells. Such culturally modified cells are useful in the manufacturing of a food and a feed product and for the manufacturing of metabolites produced by modified cells.

Description

[0001] The present invention relates to the field of lactic acid bacterial starter cultures and in particular to culturally modified lactic acid bacterial cells containing a porphyrin compound. More specifically, the invention provides a novel method of reducing the oxygen content in a food and feed product or starting material therefor and means of improving the shelf life and / or quality of such products by using the culturally modified bacterial cells. Thus, such cells are useful in the manufacturing and preservation of food and feed products.TECHNICAL BACKGROUND AND PRIOR ART[0002] Lactic acid bacteria are used extensively in the food and feed industry in the manufacturing of fermented products including most dairy products such as cheese, yoghurt and butter, meat products; bakery products; wine or vegetable products. When used for such purposes, cultures of lactic acid bacteria are generally referred to as starter cultures and they impart specific features to various fermented p...

Claims

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Application Information

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IPC IPC(8): A23L3/3571A23L29/00C12N1/20C12P21/04
CPCA23C9/123A23C19/0323A23K1/009A23L1/0345A23L3/3436A23L3/3571C12G1/0203C12N1/20C12R1/225C12R1/46Y02E50/17A23K10/18A23L29/065Y02E50/10C12R2001/46C12N1/205C12R2001/225
Inventor GEPPEL, ASGERKRINGELUM, BORGE WINDELHANSEN, KEN FLEMMINGIVERSEN, STIG LYKKEHENRIKSEN, CLAUS MAXEL
Owner CHR HANSEN HLDG AS