ES2157155A1 - Microorganismo de la especie lactobacillus casei cepa ly 6 y su uso. - Google Patents

Microorganismo de la especie lactobacillus casei cepa ly 6 y su uso.

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Publication number
ES2157155A1
ES2157155A1 ES009900656A ES9900656A ES2157155A1 ES 2157155 A1 ES2157155 A1 ES 2157155A1 ES 009900656 A ES009900656 A ES 009900656A ES 9900656 A ES9900656 A ES 9900656A ES 2157155 A1 ES2157155 A1 ES 2157155A1
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ES
Spain
Prior art keywords
microorganism
lactobacillus casei
species lactobacillus
ferment
cepa
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.)
Granted
Application number
ES009900656A
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English (en)
Other versions
ES2157155B1 (es
Inventor
Santiago Alfonso Vice Carrasco
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.)
Consejo Superior de Investigaciones Científicas
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Consejo Superior de Investigaciones Científicas
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Priority to ES9900656A priority Critical patent/ES2157155B1/es
Publication of ES2157155A1 publication Critical patent/ES2157155A1/es
Application granted granted Critical
Publication of ES2157155B1 publication Critical patent/ES2157155B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)

Abstract

Microorganismo de la especie lactobacillus casei cepa LY 6 y su uso. Microorganismo aislado de queso manchego que, utilizado como fermento láctico sobre leche, puede dar lugar a la obtención de quesos con aromas y sabores característicos. Su empleo como fermento láctico sobre suero lácteo, permite la obtención de ácido L(+) láctico como producto. Su aplicación sobre vinos como fermento maloláctico, permite obtener vinos con bajo contenido en ácido málico, mejorándose así sensiblemente sus características organolépticas.
ES9900656A 1999-03-31 1999-03-31 Microorganismo de la especie lactobacillus casei cepa ly 6 y su uso. Expired - Fee Related ES2157155B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9900656A ES2157155B1 (es) 1999-03-31 1999-03-31 Microorganismo de la especie lactobacillus casei cepa ly 6 y su uso.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9900656A ES2157155B1 (es) 1999-03-31 1999-03-31 Microorganismo de la especie lactobacillus casei cepa ly 6 y su uso.

Publications (2)

Publication Number Publication Date
ES2157155A1 true ES2157155A1 (es) 2001-08-01
ES2157155B1 ES2157155B1 (es) 2002-02-16

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Family Applications (1)

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ES9900656A Expired - Fee Related ES2157155B1 (es) 1999-03-31 1999-03-31 Microorganismo de la especie lactobacillus casei cepa ly 6 y su uso.

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ES (1) ES2157155B1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2370839B1 (es) * 2010-06-02 2012-12-20 Consejo Superior De Investigaciones Cientificas (Csic) Uso de bacterias lácticas para conservar los flavanoles de un producto alimenticio y prevenir el pardeamiento del vino.

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES8305044A1 (es) * 1981-07-02 1983-03-16 Basf Ag Procedimiento para la obtencion de acido d- o l-lactico opticamente puro.
EP0141642A1 (en) * 1983-11-02 1985-05-15 Stauffer Chemical Company Improved fermentation process
US4702922A (en) * 1985-02-05 1987-10-27 Peter Eckes Kg Mbh Fruit products containing lactic acid and process for the lactic acid fermentation of fruit products
US4771001A (en) * 1986-03-27 1988-09-13 Neurex Corp. Production of lactic acid by continuous fermentation using an inexpensive raw material and a simplified method of lactic acid purification
JPH05328993A (ja) * 1992-06-04 1993-12-14 Dainippon Ink & Chem Inc 光学異性体の異なる乳酸混合物の製造法
ES2103686A1 (es) * 1996-02-08 1997-09-16 Fuertes Gonzalez Juan Procedimiento para tratar los sueros residuales de la fabricacion de queso, eliminando su poder contaminante y obteniendo acido-l-lactico.

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES8305044A1 (es) * 1981-07-02 1983-03-16 Basf Ag Procedimiento para la obtencion de acido d- o l-lactico opticamente puro.
EP0141642A1 (en) * 1983-11-02 1985-05-15 Stauffer Chemical Company Improved fermentation process
US4702922A (en) * 1985-02-05 1987-10-27 Peter Eckes Kg Mbh Fruit products containing lactic acid and process for the lactic acid fermentation of fruit products
US4771001A (en) * 1986-03-27 1988-09-13 Neurex Corp. Production of lactic acid by continuous fermentation using an inexpensive raw material and a simplified method of lactic acid purification
JPH05328993A (ja) * 1992-06-04 1993-12-14 Dainippon Ink & Chem Inc 光学異性体の異なる乳酸混合物の製造法
ES2103686A1 (es) * 1996-02-08 1997-09-16 Fuertes Gonzalez Juan Procedimiento para tratar los sueros residuales de la fabricacion de queso, eliminando su poder contaminante y obteniendo acido-l-lactico.

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
AMER, M.A. y LAMMERLING, A.M. Health maintenance benefits of cultured dairy products. Cult. Dairy Products J., 1983, Vol. 18 (2), paginas 6-10. *
CLEMENTI, F. Fluidbed dried immobilized cells of Lactobacillus casei used for L-malic acid degradation in must. Ital. J. Food Sci., 1990, Vol. 1, paginas 25-34. *
KRISCHKE, W. et al. Continuous production of L-lactic acid from whey permeate by immobilized Lactobacillus casei subsp. casei. Appl. Microbiol. Biotechnol., 1991, Vol. 34, paginas 573-578. *
SENTHURAN, A. et al. Lactic acid fermentation in a recycle batch reactor using immobilized Lactobacillus casei. Biotechnology and Bioengineering, 1997, Vol. 55 (6), paginas 841-853. *
TAKAGI, K. et al. Composition of fermented grape juice continuously produced by immobilized Lactobacillus casei. Journal of Food Science, 1990, Vol. 55 (2), paginas 455-457. *

Also Published As

Publication number Publication date
ES2157155B1 (es) 2002-02-16

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