EP4030920A1 - Production de produits laitiers fermentés à partir de cultures de départ d'isolat naturel - Google Patents

Production de produits laitiers fermentés à partir de cultures de départ d'isolat naturel

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Publication number
EP4030920A1
EP4030920A1 EP20879509.6A EP20879509A EP4030920A1 EP 4030920 A1 EP4030920 A1 EP 4030920A1 EP 20879509 A EP20879509 A EP 20879509A EP 4030920 A1 EP4030920 A1 EP 4030920A1
Authority
EP
European Patent Office
Prior art keywords
pngr
bulgaricus
streptococcus thermophilus
yogurt
fermented milk
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP20879509.6A
Other languages
German (de)
English (en)
Other versions
EP4030920A4 (fr
Inventor
Mehmet AH NER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Panagro Tarim Hayvancilik Gida San Ve Tic AS
Original Assignee
Panagro Tarim Hayvancilik Gida San Ve Tic AS
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
Priority claimed from TR2020/03267A external-priority patent/TR202003267A1/tr
Application filed by Panagro Tarim Hayvancilik Gida San Ve Tic AS filed Critical Panagro Tarim Hayvancilik Gida San Ve Tic AS
Publication of EP4030920A1 publication Critical patent/EP4030920A1/fr
Publication of EP4030920A4 publication Critical patent/EP4030920A4/fr
Withdrawn legal-status Critical Current

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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
    • 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
    • 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
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Definitions

  • the invention is related to the method of producing fermented milk products, such as yogurt, ayran (yogurt drink), etc. with the starter culture combinations that are created by taking into account the final product structure and the determined aroma profiles of lactic acid bacteria purified by isolating from local village yogurts (from home-made yogurts supplied from different regions) in Anatolia.
  • fermented milk products such as yogurt, ayran (yogurt drink), etc.
  • starter culture combinations that are created by taking into account the final product structure and the determined aroma profiles of lactic acid bacteria purified by isolating from local village yogurts (from home-made yogurts supplied from different regions) in Anatolia.
  • yogurt was defined as “a fermented milk product which is obtained as a result of lactic acid fermentation of milk, complying with raw milk or pasteurized milk standards, preferably homogenized milk with the effect of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and it contains living yogurt cultures”.
  • milk products With the fermentation of lactic acid bacteria, milk products (cheese, yogurt, butter, kefir, kumiss, etc.) are provided with a unique aroma, smell and structure.
  • Formulations formed by microorganisms composed of lactic acid bacteria or combinations of microorganisms are called "starter cultures”.
  • aroma and/or flavor components such as product specific lactic acid, acetaldehyde, etc. are formed by adding starter cultures to milk.
  • fermented milk products are obtained.
  • yogurt production, ayran production, etc. production of fermented milk products are carried out with starter cultures prepared with different strains of lactic acid bacteria to appeal to taste of that region.
  • Lactic acid bacteria are used as starter culture in making yogurt. Lactic acid bacteria are characterized in that they form mainly lactic acid (90%) by hydrolyzing lactose in milk in a homofermentative way. Lactic acid bacteria used in traditional fermented foods are Lactobacillus, Lactococcus, Tetragonococcus, Vagococcus, Weis sella, Streptococcus, Leuconostoc, Aerococcus, Oenococcus and Pediococcus genus bacteria included in Streptococcaceae and Lactobacillaceae families. Methods based on Polymerase Chain Reaction (PCR) using primers targeting 16S rRNA and/or 23 S rRNA genes in identification of lactic acid bacteria are used in identification of Lactobacillus species.
  • PCR Polymerase Chain Reaction
  • Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria isolated from local village yogurts of Anatolia were used by mixing with commercial cultures in different proportions.
  • lactic acid bacteria In order for lactic acid bacteria to be used as starter culture, their industrial properties should be well defined.
  • the methods used in commercial starter culture production are very important in terms of production and quality.
  • the commercially available commercial cultures are produced in the liquid, powder and frozen form depending on the production methods.
  • a process designed for these cultures that are ready for use after isolation and purification of lactic acid bacteria found naturally in local village yogurts in Anatolia or can be commercialized is carried out for production of fermented products, such as creamy/skimmed yogurt, ayran with different ingredients, such as protein, fat, dry substance, etc.
  • fermented products such as creamy/skimmed yogurt, ayran with different ingredients, such as protein, fat, dry substance, etc.
  • Natural fermented milk products are produced with starter cultures known as yeast/living yogurt cultures in colloquial language and TGK Nutrition and Health Declarations Regulation.
  • the most important aim of the invention is to reduce foreign dependency by producing inputs such as starter culture, yeast, etc. that we are dependent on outside in our country by our own means.
  • it is aimed to produce unique products with a structure and taste suitable for Turkish culture with culture and yeast isolated and purified from local yogurts of Anatolia.
  • bacteria whose genotypes are isolated and purified under controlled conditions are used, and these bacteria are backed up and propagated in the laboratory and on an industrial scale.
  • By standardizing the processes in which these bacteria are used it is possible to produce 100% natural yogurt and ayran efficiently at the same quality and sustainably every time.
  • the products suitable for tastes of Turkey can be produced only by the process made suitable for production and the combinations of appropriate combinations.
  • a sustainable production can be achieved by repeated use of the produced products.
  • the invention ensures that all process steps in production are carried out in the most sterile way by means of the hepa filter system used in the production method. In this way, it is possible to produce 100% natural fermented milk products by making an effective application in order to avoid impurity/contamination problems in cultures.
  • Figure 1 Natural Isolate Replication Starter Culture Laboratory Flow Chart
  • Figure 2 Natural Isolate Replication Starter Culture Production
  • Figure 3 Production Flow Chart for Homogenized Yogurt with Natural Isolate Replication Starter Culture
  • FIG. 4 Flow Chart of Ayran Production with Natural Isolate Replication Starter Culture
  • Figure 5 Natural Isolate Streptococcus thermophilus Microscope Image
  • Figure 6 Natural Isolate Lactobacillus bulgaricus Microscope Image
  • the invention is a natural yogurt production method with combinations created on aroma profiles determined by isolating and purifying lactic acid bacteria naturally found in the microbiota of homemade yogurts unique to our country (Anatolia). Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus ) lactic acid bacteria strains isolated from yogurt samples collected from Anatolia were confirmed by molecular analysis (16 S rRNA, 23 S rRNA, ITS, full genome etc. sequence analysis methods).
  • the inventive the method of producing fermented milk products from natural isolate starter cultures includes the steps performed in the culture laboratory and the large-scale automated process steps in which these steps are transferred to the production line.
  • the process of invention includes the step of regeneration (development, growth, propagation, etc.) and storage by backing-up of the following lactic acid bacteria, which have been isolated and whose purity has been verified, using medium, yeast extract, milk powder or pasteurized milk under appropriate conditions in the culture laboratory:
  • PNGR Bl Lactobacillus bulgaricus, Bacillus: PNGR Bl (Bl), PNGR B2 (B2), PNGR B6 (B6), PNGR B8 (B8), PNGR B14 (B14), PNGR B36 (B36)
  • fermented milk products such as yogurt and ayran is completed by infusing the bacteria that are propagated on a large scale in the specified ratio and/or amount to the standardized, concentrated/non-concentrated pasteurized milk.
  • Stock cultures are prepared by adding the bacteria that propagate after incubation at a rate of 2-3% by volume to the medium with 40% by volume glycerol and can be stored at -86°C for 12 months. After the stock is taken, the remaining propagated bacteria are inoculated at a rate of 1-2% by volume into these media prepared after sterilization at 95°C for 15 minutes for intermediate culture.
  • the total dry matter value (TKM) of the media prepared for intermediate culture should be in the range of 5-7% by weight.
  • the incubation conditions of bacteria inoculated into media are ⁇ 6 hours at 42°C. When the pH is ⁇ 4.6, it is conditioned under room conditions for 10-15 minutes, and then it is cooled at 4-6°C and stored as an intermediate (bulk) culture at 4-6°C for 2-4 days.
  • M17 medium is used to regenerate and develop Streptococcus thermophilus bacteria belonging to lactic acid bacteria strains from stock cultures stored at -86°C.
  • powdered M17 broth is weighed to 42.5 grams (g) and mixed in an Erlenmeyer flask by adding 1000 milliliters (ml)/l liter (L) liter of distilled water. Then it is sterilized in autoclave at 121 °C for 15 minutes.
  • MRS agar is used to regenerate and develop Lactobacillus bulgaricus bacteria, which is another lactic acid bacteria strain, from stock cultures stored at -86°C.
  • powdered MRS broth is weighed to 52.2 g and mixed in an Erlenmeyer flask by adding 1 liter of distilled water. Then it is sterilized in autoclave at 121°C for 15 minutes.
  • MRS and Ml 7 media are prepared as mentioned. After the prepared media are sterilized in autoclave at 121°C for 15 minutes, the media coming out of the autoclave are cooled under room conditions. Before starting inoculation, the laminar air cabinet is sterilized under ultraviolet (UV) light for 20 minutes. From stock cultures taken at -86°C, S. thermophilus is inoculated into Ml 7 medium and L. bulgaricus is inoculated into MRS medium in aseptic conditions at a rate of 1-3% by volume.
  • UV ultraviolet
  • the inoculated broth media are allowed to incubate at 42°C for 18-24 hours so that the bacteria can grow in the medium homogeneously.
  • the end of the incubation is decided according to the turbidity in the medium.
  • the regenerated cultures are stored at +4°C for preparation of intermediate culture.
  • S. thermophilus and L. bulgaricus bacteria are provided as stock cultures for later use.
  • UV ultraviolet
  • TW 60 Commercial Medium which is the common medium for both bacterial strains and 10% by volume Skim Milk Powder - 1-2% by volume Yeast Extract are used. Media are prepared so that the total dry matter (TKM) is in the range of 5-7%.
  • TW 60 Commercial Medium is weighed in autoclave bottles to 60 grams (6%) per 1 liter and distilled water is added and mixed.
  • the prepared TW 60 Commercial Media is sterilized by autoclaving at 95°C for 15 minutes.
  • skimmed milk powder for intermediate culture medium is weighed in autoclave bottles and distilled water is added according to the liter of the autoclave bottle. 1% by volume yeast extract is added onto 10% skimmed milk powder, which is dissolved homogeneously, and is sterilized by autoclaving for 10 minutes at 110°C.
  • Preparation of intermediate cultures from bacteria whose pre-propagation has been completed after the preparation of suitable media includes the following process steps.
  • UV ultraviolet
  • Testing how the propagated intermediate cultures will create structure, taste and aroma in yogurt includes the following process steps.
  • UV ultraviolet
  • Injector temperature is 250DC
  • carrier gas helium is in constant flow mode and flow rate is lml/min
  • furnace temperature is initially at 35°C
  • the total measurement takes 16.17 minutes.
  • FID surface is fixed at 300°C.
  • Standard solutions are prepared by selecting 6 different calibration points. These are 1 pi, 2 pi, 5 pi, 10 pi, 20 pi and 40 pi stock solutions. The calibration curve is drawn using these 6 points in Least-square regression. The R2 value is determined using the linear calibration curve.
  • each combination of Cocci and Bacillus bacteria can be applied as a starter culture with at least one Cocci and at least one Bacillus.
  • the bacteria from the Cocci-Bacillus starter culture pairs constituting yogurts with determined acetaldehyde amounts in the preferred proportions are grown in the next stages and dosed into pasteurized milk, and yogurt is produced on a large scale.
  • cultures composed of bacteria whose regeneration and pre-propagation were completed in the laboratory environment and stored as intermediate cultures are propagated on a large scale and stored as stock cultures to be used in the production of homogenized yogurt.
  • Natural Isolate Replication Starter Culture Production Flow Chart is shown. Natural Isolate Replication Starter Culture Production is disclosed in detail below. Media filling is started in the production line, continuous media feeding is made to ensure the continuity of the process, and the system receives input controlled water into the Culture Preparation Tank (KHT) according to the amount written.
  • KHT Culture Preparation Tank
  • the media are added to KHT after water intake. After checking that the TKM value is in the range of 5-7% by weight, the pasteurization phase is started.
  • Pasteurization conditions are 95 ⁇ 2°C and 3000 ⁇ 500 dm 3 /h.
  • Pasteurized TW60 (5-7%) is transferred from the culture preparation tank to the culture stock tank (Holder). Culture stock tanks stand by for 20 ⁇ 5 minutes at 95°C with the mixer closed. After ⁇ 20 minutes, the system automatically turns on the mixer and ice water, reduces the tank temperature up to 43 ⁇ 1°C, cools the TW60 (5-7%) medium and makes it ready for the addition of bacterial cultures.
  • the culture tubes pre-propagated in the laboratory are attached.
  • the culture tubes coded as K (cocci) and B (bacillus) are connected to the tanks according to the recipe, pasteurized TW60 (6%) and bacterial cultures are mixed.
  • the valve on the line with the tube connected to the tank in the system opens automatically and the dosing of the culture into the medium continues for 20 minutes while the tank mixer is running. After 20 minutes, the automatic mixer and ice water turn off. Bacteria are incubated at 43 ⁇ 1°C and bacteria propagate. pH control is done automatically, when the pH value reaches 4.70, the crushing step of the tanks is approved and the cultures are cooled at pH -4.20, 4 ⁇ 2’°C for -3 hours and stored in the culture stock tank at 4-6°C for 2 days.
  • cultures consisting of bacteria that have been grown on a large scale and stored as stock culture are used in the production of homogenized yogurt.
  • Pre-pasteurization All raw milk incoming to the plant is cooled down to 4-6°C through filters after input control and transferred to raw milk tanks. After it is standardized and pre-pasteurized in accordance with the milk fat ratio standards to be processed through filters, it is stored in pasteurized stock tanks at 4-6°C. This stage is a common process for all raw milk entering the plant. After pasteurized stock tanks, they are processed according to the relevant product flow chart.
  • the pre-pasteurized standardized milk evaporation conditions are concentrated to 59 ⁇ 1°C, -0.7- -0.8 bars, then the milk cooled to 4-6°C with the help of ice water is transferred to the pasteurized stock tank at 4-6°C for a maximum of 18 hours.
  • pasteurization is applied to milk for 5 minutes ⁇ 30 seconds at 90 ⁇ 2°C, 15000 ⁇ 1000 dm 3 /hr conditions.
  • this pasteurization process besides the strengthening of the milk structure, pathogens are destroyed and a more suitable environment is provided for the yogurt culture to work, so if the pasteurization temperature is not suitable, the pasteurization stage is returned.
  • milk is cooled to 4-6°C with the help of ice water. In the previous step (2.1.
  • the product passing through the hepa filter system is heated to 43 ⁇ 2°C.
  • the product which is filled in packages at the same temperature, passes through dating, coding and metal detector and they are placed on pallets. Then, the product is taken to incubation chambers at 43 ⁇ 2°C for ⁇ 4 hours in the range of pH 4.30-4.85. If the pH value of the acidity-checked product is not suitable, it returns to the incubation stage.
  • the product with suitable pH value is sent to rapid cooling at 4°C and stored at 4-6°C in order to stop the incubation. Products that are found suitable as a result of quality control after storage are shipped at 4-6°C. 2.3. Production of Ayran with Natural Isolate Replication Starter Culture
  • Ayran (full-fat), whose detailed description is given below, is a fermented milk product which is prepared by adding water to the yogurt and adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus cultures which are microbial yogurt cultures to dry matter-adjusted milk and in which salt (sea/lake) can be added to.
  • the pre-pasteurized, standardized milk is subjected to a de-aeration process at 78 ⁇ 2°C,-0.4- -0.6 bar conditions, followed by homogenization at 200 bar, 70 ⁇ 2°C conditions.
  • pasteurization is applied for 5 minutes ⁇ 30 seconds at 90 ⁇ 2°C, 15000 ⁇ 1000 dm 3 /hr conditions.
  • the pasteurization temperature is controlled, and if it is not suitable, the pasteurization stage is returned.
  • the milk After pasteurization, the milk is cooled down to an incubation temperature of 43 ⁇ 2°C.
  • the cultures (M) whose large-scale propagation has been completed and stored in the culture stock tank, are dosed to pasteurized and cooled milk at 1-2% by volume, and ayran is incubated at an incubation temperature of 43 ⁇ 2°C between pH 4.30-4.50 in the incubation tank.
  • B1 (PNGR_B1) Lactobacillus delbrueckii subsp. bulgaricus, identity %99.78 Culture Code: B2 (PNGR_B2) Lactobacillus delbrueckii subsp. bulgaricus identity % 100.00 Culture Code: B6 (PNGR_B6) Lactobacillus delbrueckii subsp. bulgaricus identity % 100.00 Culture Code: B8 (PNGR_B8) Lactobacillus delbrueckii subsp. bulgaricus identity %99.80 Culture Code: B14 (PNGR_B14) Lactobacillus delbrueckii subsp.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
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  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

L'invention permet de commercialiser des bactéries de Streptococcus thermophilus et de Lactobacillus bulgaricus, qui sont naturellement présentes dans les yaourts des villages d'Anatolie. Après isolement et purification, et avec un procédé conçu pour l'utilisation de cultures de départ contenant différentes combinaisons de ces bactéries, du yaourt crémeux, du yaourt homogénéisé, des produits laitiers fermentés tels que du yaourt et de l'ayran avec différentes teneurs en matière grasse/matière sèche sont produits. Grâce à l'invention, en utilisant des isolats entièrement naturels isolés à partir de yaourt provenant des villages d'Anatolie, qui ne présentent pas de modifications ; un procédé durable a été développé qui peut être appliqué industriellement dans le cadre de la production de masse et est approprié pour la structure et le goût standard que des consommateurs dans notre pays souhaitent trouver dans un yaourt. Selon l'invention, des produits laitiers fermentés naturels sont produits avec des cultures de départ connues sous la forme de cultures de ferment/yaourt vivant dans le langage familier et dans la réglementation relative aux déclarations de nutrition et de santé de TGK.
EP20879509.6A 2019-10-21 2020-10-19 Production de produits laitiers fermentés à partir de cultures de départ d'isolat naturel Withdrawn EP4030920A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
TR201916191 2019-10-21
TR2020/03267A TR202003267A1 (tr) 2019-10-21 2020-03-03 Doğal i̇zolat starter kültürlerden fermente süt ürünleri̇ üreti̇mi̇
PCT/TR2020/050956 WO2021080537A1 (fr) 2019-10-21 2020-10-19 Production de produits laitiers fermentés à partir de cultures de départ d'isolat naturel

Publications (2)

Publication Number Publication Date
EP4030920A1 true EP4030920A1 (fr) 2022-07-27
EP4030920A4 EP4030920A4 (fr) 2022-11-23

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ID=75620205

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20879509.6A Withdrawn EP4030920A4 (fr) 2019-10-21 2020-10-19 Production de produits laitiers fermentés à partir de cultures de départ d'isolat naturel

Country Status (2)

Country Link
EP (1) EP4030920A4 (fr)
WO (1) WO2021080537A1 (fr)

Also Published As

Publication number Publication date
EP4030920A4 (fr) 2022-11-23
WO2021080537A1 (fr) 2021-04-29

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