Bacterium

a technology of lactic acid and bacteria, applied in the field of bacteria, can solve the problems of occupying a large space and equipment, phage contamination, and high risk of spoilage bacteria and/or phages, and achieve the effect of resisting stirring

Inactive Publication Date: 2010-02-11
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0009]The fast acidifying lactic acid bacterium described herein has numerous advantages. By way of example, the fast acidifying lactic acid bacterium has advantages in terms of texturizing the media into which it is incorporated. By way of further example, it makes it possible to obtain gels from, for example, fermented milks, which are thick, sticky, coated, stringy, resistant to stirring and / or not granular.
[0010]Advantageously, the fast acidifying lactic acid bacterium is bacteriophage resistant thereby minimising bacteriophage infection, and thus failure of the bacterial culture. This is an important property of the lactic acid bacterium described herein because it reduces the risk of phage incidents during production, which may stop production for a period of time for decontamination.

Problems solved by technology

The preparation of cultures is labour intensive, occupying much space and equipment, and there is a considerable risk of contamination with spoilage bacteria and / or phages during the step of propagation.
The failure of bacterial cultures by bacteriophage (phage) infection and multiplication is a major problem with the industrial use of bacterial cultures.
However, repeated sub-culturing of mixed strain cultures leads to unpredictable changes in the distribution of individual strains and eventually undesired strain dominance.
This in turn may lead to increased susceptibility to phage attack and risk of fermentation failures.
However, it is difficult and cumbersome to identify and select a sufficient number of strains having different phage type profiles to provide an efficient and reliable rotation program.
In manufacturing plants where large quantities of bulk starter cultures are made ahead of time, such a quick response is usually not possible.

Method used

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Examples

Experimental program
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Effect test

example 5

S. thermophilus DSMZ-18344 is Phage Resistant

[0254]Over the last 2 decades a library of more than one thousand phages virulent for industrial S. thermophilus strains have been collated. This collection of phages was intensively studied and their host spectrum was established. This allowed the identification of a set of 60 phages representative of all the host spectrums identified within the collection of phages.

[0255]Each of these representative phages was tested on strains DSMZ18344, CNCM I-2423 and CNCM I-2425, as described herein.

[0256]CNCM I-2423 was found to be sensitive to phage D4126 and D3215. Strain CNCMI-2425 was found to be sensitive to phage D4369. On the contrary strain DSMZ-18344 was resistant to all the representative phages tested.

TABLE 1StrainViscosityCasson yield stressThixotropy areaname(Pa · s)(Pa)(Pa / s)DSMZ-18344686.48627CNCM I-24252814.4321780CNCM I-2423499.281035

[0257]Sammlung von Mikroorganismen und Zellkulturen GmbH, Mascheroder Weg 1 b, D-38124 Braunschweig...

example 1

Streptococcus thermophilus DSMZ-18344 is a Fast Acidifier of Milk

[0259]The speed of acidification of milk during the fermentation process is −0.0153 upH / min, compared to 0.0129 upH / min, 0.0167 upH / min and 0.0209 upH / min for Streptococcus thermophilus CNCM I-2423, Streptococcus thermophilus CNCM I-2980 and Streptococcus thermophilus CNCM I-2425, respectively.

example 2

Streptococcus thermophilus DSMZ-18344 Generates Fermented Milk with a Superior Viscosity

[0260]Fresh fermented milks are produced at lab scale. The milk base is composed of commercial UHT milk supplemented with 3% (w / w) semi-skimmed milk powder. After mixing, the milk base is heated during 10 min+ / −1 min at 90° C.+ / −0.2° C. The base is then cooled down at 43° C.+ / −1° C. in a water bath regulated at 43° C.+ / −1° C. and the milk is dispatched into 125 ml glass beakers.

[0261]The milk is inoculated with the bacterium at a ratio of 1E6-1E7 cfu / ml. The fermentation is carried out at 43° C.+ / −1° C. with out stirring and it is stopped when the pH reaches 4.6+ / −0.05. At this moment, the fresh fermented milk is quickly cooled down at 6° C.+ / 1° C. in less than 1 hour. Finally, the products are stored at this temperature during 28 days.

[0262]Following this production of fermented milk either viscosimetry is measured using a Brookfield viscosimeter.

[0263]The viscosity in fermented milk is 68 Pa·s ...

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Abstract

The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C.

Description

FIELD OF INVENTION[0001]The present invention relates to inter alia a fast acidifying lactic acid bacterium with improved texturzing properties.BACKGROUND TO THE INVENTION[0002]The food industry uses bacteria in order to improve the taste and the texture of foods and also to extend the shelf life of these foods. In the case of the dairy industry, lactic bacteria are commonly used in order to, for example, bring about the acidification of milk (by fermentation) and to texturize the product into which they are incorporated. Among the lactic bacteria commonly used in the food industry, examples include the genera Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, Pediococcus and Bifidobacterium. [0003]The lactic acid bacteria of the species Streptococcus thermophilus are used extensively alone or in combination with other bacteria for the production of food products, in particular fermented products. They are used in particular in the formulation of the ferments used for the produ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23C9/12A23L1/30A23K1/16A23C9/123A23C13/00A23C19/00A23G9/36A23L1/48C12N1/22C12N1/20C12Q1/68C07H21/00C12N15/74A23L35/00
CPCA23C9/1238A23C13/16C12R1/46A23K1/007C07K14/315A23C19/0323A23K10/12A23K10/18A23L33/135C12R2001/46C12N1/205A23V2400/249A23C19/00A23V2002/00C12N15/746
Inventor FREMAUX, CHRISTOPHEHORVATH, PHILIPPESCHWOBE, JOACHIM
Owner DUPONT NUTRITION BIOSCIENCES APS
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