ATE406103T1 - Nahrungsmittelfermentierung mit milchsäurebakterien - Google Patents

Nahrungsmittelfermentierung mit milchsäurebakterien

Info

Publication number
ATE406103T1
ATE406103T1 AT03712538T AT03712538T ATE406103T1 AT E406103 T1 ATE406103 T1 AT E406103T1 AT 03712538 T AT03712538 T AT 03712538T AT 03712538 T AT03712538 T AT 03712538T AT E406103 T1 ATE406103 T1 AT E406103T1
Authority
AT
Austria
Prior art keywords
fermentation
lactic acid
temperatures
acid bacteria
heat shock
Prior art date
Application number
AT03712538T
Other languages
English (en)
Inventor
Andrea Budde-Niekiel
Arnold Geis
Knut Heller
Mohamed Hassan
Original Assignee
Knut Heller
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Knut Heller filed Critical Knut Heller
Application granted granted Critical
Publication of ATE406103T1 publication Critical patent/ATE406103T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
AT03712538T 2002-03-11 2003-03-11 Nahrungsmittelfermentierung mit milchsäurebakterien ATE406103T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GBGB0205647.1A GB0205647D0 (en) 2002-03-11 2002-03-11 Method of improving food fermentation procedures

Publications (1)

Publication Number Publication Date
ATE406103T1 true ATE406103T1 (de) 2008-09-15

Family

ID=9932695

Family Applications (1)

Application Number Title Priority Date Filing Date
AT03712538T ATE406103T1 (de) 2002-03-11 2003-03-11 Nahrungsmittelfermentierung mit milchsäurebakterien

Country Status (14)

Country Link
US (1) US20050158423A1 (de)
EP (1) EP1482807B1 (de)
JP (1) JP2005519597A (de)
KR (1) KR20040096580A (de)
CN (1) CN1642432A (de)
AT (1) ATE406103T1 (de)
AU (1) AU2003216628A1 (de)
BR (1) BR0308227A (de)
DE (1) DE60323211D1 (de)
GB (1) GB0205647D0 (de)
MX (1) MXPA04008802A (de)
RU (1) RU2004130287A (de)
WO (1) WO2003075669A2 (de)
ZA (1) ZA200406460B (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8603460B2 (en) 2006-06-05 2013-12-10 Brogaia AB Method of making a Lactobacillus reuteri with increased acid tolerance
FR2938728B1 (fr) 2008-11-27 2012-06-08 Nexidia Procede pour moduler la coagulation et la synerese du lait
EP2258205A1 (de) * 2009-06-03 2010-12-08 Yoplait France Verfahren zur Herstellung eines fermentierten Molkereiprodukts
JP5944824B2 (ja) * 2009-09-01 2016-07-05 セーホーエル．ハンセン アクティーゼルスカブ エキソ多糖の過剰発現による、食品をテキスチャリングするための改変されたガラクトキナーゼ発現を伴う乳酸菌
BR112012018882B1 (pt) 2010-01-28 2020-12-01 Chr. Hansen A/S processo para fabricação de bactéria de ácido lático que gera tensão de cisalhamento e/ou rigidez de gel superior à cepa mãe quando as bactérias são usadas para fermentação de leite, cepa bacteriana, composição compreendendo a referida bactéria e processo para produção de produto de leite fermentado
MX346975B (es) 2010-10-22 2017-04-07 Chr Hansen As Cepas texturizadoras de bacterias de acido lactico.
MX354700B (es) * 2012-04-23 2018-03-16 Chr Hansen As Cepas de bacterias de acido lactico texturizante resistente a ampicilina.
BR112015003239B1 (pt) 2012-08-22 2020-10-27 Kraft Foods Group Brands Llc queijo processado incluindo antimicrobianos naturais e método para produção de um queijo processado tendo antimicrobianos naturais
ES3045207T3 (en) * 2015-11-08 2025-11-27 Fermbiotics Holding ApS Combined pre- and pro-biotic composition

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4034115A (en) * 1975-07-29 1977-07-05 Roberts James Gorden Multi-curdled milk product and the process for the preparation thereof
FR2666588B1 (fr) * 1990-09-10 1994-02-11 Pasteur Institut Sequence nucleotidique regulatrice de l'initiation de transcription.

Also Published As

Publication number Publication date
EP1482807A2 (de) 2004-12-08
CN1642432A (zh) 2005-07-20
WO2003075669A2 (en) 2003-09-18
US20050158423A1 (en) 2005-07-21
EP1482807B1 (de) 2008-08-27
BR0308227A (pt) 2004-12-28
ZA200406460B (en) 2005-09-08
JP2005519597A (ja) 2005-07-07
MXPA04008802A (es) 2004-11-26
WO2003075669A3 (en) 2003-11-27
GB0205647D0 (en) 2002-04-24
DE60323211D1 (de) 2008-10-09
RU2004130287A (ru) 2005-04-10
KR20040096580A (ko) 2004-11-16
AU2003216628A1 (en) 2003-09-22

Similar Documents

Publication Publication Date Title
Rakhmanova et al. A mini review fermentation and preservation: role of lactic acid bacteria
McSweeney et al. Metabolism of residual lactose and of lactate and citrate
US9661862B2 (en) Mold ripened cheese and preparation method thereof
Garde et al. Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates
Araújo-Rodrigues et al. A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
Goncu et al. Sensory and chemical properties of white pickled cheese produced using kefir, yoghurt or a commercial cheese culture as a starter
McSweeney et al. Metabolism of residual lactose and of lactate and citrate
JP6861157B2 (ja) 風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品
DE602008003830D1 (de) Verbesserung des wachstums von bifidobakterien in fermentierten milchprodukten
EA201170380A1 (ru) Улучшение роста бифидобактерий в кисломолочных продуктах
Ritschard et al. The microbial diversity on the surface of smear-ripened cheeses and its impact on cheese quality and safety
JP2021520833A (ja) マンガン枯渇による真菌類増殖の抑制
Ong et al. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses
ATE406103T1 (de) Nahrungsmittelfermentierung mit milchsäurebakterien
CN102499292B (zh) 一种哈萨克族传统奶酪及其生产方法
Leclercq-Perlat et al. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber
Seratlić et al. The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola‐type cheese varieties during ripening
Karagozlu et al. Some characteristics of Cimi Tulum cheese from producing goat milk
St-Gelais et al. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor
NL2003442C2 (en) Cheese with a reduced salt content.
AU2014373324B2 (en) Aspergillus oryzae aged cheese and preparation method thereof
Dewan Microbiological evalution of Indigenous fermented milk products of the Sikkim Himalayas
Pacheco et al. Microbial safety of raw milk cheeses traditionally made at a pH below 4.7 and with other hurdles limiting pathogens growth
Busetta et al. Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses
Tarakci et al. Effects of packaging materials and filling methods on selected characteristics of Otlu (Herby) cheese

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties