Low post-acidifying lactic acid bacteria strains
A mutant Streptococcus thermophilus strain with a modified glcU gene addresses post-acidification in fermented milk products, stabilizing pH and enhancing texture, thus improving product quality and health benefits.
WO2026003080A1 Publication Date: 2026-01-02CHR HANSEN AS
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Patent Information
- Application Number
- PCT/EP2025/067921
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2024-06-27
- Filing Date
- 2025-06-25
- Publication Date
- 2026-01-02
AI Technical Summary
Technical Problem
Existing methods to reduce post-acidification in fermented milk products, such as yoghurt and cheese, often compromise product quality or health benefits, and there is a need for strains that can acidify to a target pH without further post-acidification while maintaining texture and flavor.
Method used
Development of a mutant Streptococcus thermophilus strain with a modified glcU gene nucleotide sequence, leading to increased glucose permease activity, which stabilizes pH at the target level, reducing post-acidification and enhancing texture.
Benefits of technology
The mutant strain effectively stabilizes pH at the target level, minimizing post-acidification and improving texture in fermented milk products, maintaining product quality and health benefits.
✦ Generated by Eureka AI based on patent content.
Abstract
The present disclosure is in the field of dairy technology. It relates to lactic acid bacteria strains providing low or reduced post-acidification. It relates to compositions comprising such strains, methods for producing fermented food products and to products comprising said strains. Furthermore, it relates to use of said strains for reducing post-acidification and / or increasing texture of a fermented food product.
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