PL2473058T5 - Bakteria mlekowa o zmodyfikiwanej ekspresji galaktokinazy do teksturyzacji produktów żywnościowych poprzez nadekspresję egzopolisacharydu - Google Patents

Bakteria mlekowa o zmodyfikiwanej ekspresji galaktokinazy do teksturyzacji produktów żywnościowych poprzez nadekspresję egzopolisacharydu

Info

Publication number
PL2473058T5
PL2473058T5 PL10751643.7T PL10751643T PL2473058T5 PL 2473058 T5 PL2473058 T5 PL 2473058T5 PL 10751643 T PL10751643 T PL 10751643T PL 2473058 T5 PL2473058 T5 PL 2473058T5
Authority
PL
Poland
Prior art keywords
exopolysaccharide
overexpression
modified
food products
lactic bacterium
Prior art date
Application number
PL10751643.7T
Other languages
English (en)
Other versions
PL2473058T3 (pl
Inventor
Thomas Janzen
Ditte Ellegaard Christiansen
Original Assignee
Chr. Hansen A/S
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=42829610&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PL2473058(T5) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Chr. Hansen A/S filed Critical Chr. Hansen A/S
Publication of PL2473058T3 publication Critical patent/PL2473058T3/pl
Publication of PL2473058T5 publication Critical patent/PL2473058T5/pl

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
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • 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
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C12N9/12—Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
    • 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
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/10—Transferases (2.)
    • C12N9/12—Transferases (2.) transferring phosphorus containing groups, e.g. kinases (2.7)
    • C12N9/1205—Phosphotransferases with an alcohol group as acceptor (2.7.1), e.g. protein kinases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y207/00—Transferases transferring phosphorus-containing groups (2.7)
    • C12Y207/01—Phosphotransferases with an alcohol group as acceptor (2.7.1)
    • C12Y207/01006—Galactokinase (2.7.1.6)
    • 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
    • A23C2220/00—Biochemical treatment
    • A23C2220/20—Treatment with microorganisms
    • A23C2220/206—Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Dispersion Chemistry (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
PL10751643.7T 2009-09-01 2010-09-01 Bakteria mlekowa o zmodyfikiwanej ekspresji galaktokinazy do teksturyzacji produktów żywnościowych poprzez nadekspresję egzopolisacharydu PL2473058T5 (pl)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DKPA200900984 2009-09-01
DKPA201000070 2010-01-28
PCT/EP2010/062808 WO2011026863A1 (en) 2009-09-01 2010-09-01 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide
EP10751643.7A EP2473058B2 (en) 2009-09-01 2010-09-01 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide

Publications (2)

Publication Number Publication Date
PL2473058T3 PL2473058T3 (pl) 2018-02-28
PL2473058T5 true PL2473058T5 (pl) 2025-04-28

Family

ID=42829610

Family Applications (1)

Application Number Title Priority Date Filing Date
PL10751643.7T PL2473058T5 (pl) 2009-09-01 2010-09-01 Bakteria mlekowa o zmodyfikiwanej ekspresji galaktokinazy do teksturyzacji produktów żywnościowych poprzez nadekspresję egzopolisacharydu

Country Status (12)

Country Link
US (2) US20120164275A1 (pl)
EP (1) EP2473058B2 (pl)
JP (1) JP5944824B2 (pl)
KR (1) KR101773994B1 (pl)
CN (1) CN102695420B (pl)
BR (1) BR112012004706B1 (pl)
DK (1) DK2473058T4 (pl)
EA (1) EA028250B1 (pl)
ES (1) ES2644220T5 (pl)
MX (1) MX344042B (pl)
PL (1) PL2473058T5 (pl)
WO (1) WO2011026863A1 (pl)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2529035B1 (en) 2010-01-28 2018-03-14 Chr. Hansen A/S Lactic bacterium for texturizing food products selected on basis of phage resistance
WO2012052557A1 (en) 2010-10-22 2012-04-26 Chr. Hansen A/S Texturizing lactic acid bacteria strains
CN102559705A (zh) * 2010-10-28 2012-07-11 内蒙古蒙牛乳业（集团）股份有限公司 一种EPS基因簇EpsA、EpsB、EpsC、EpsD
BR112014026580B1 (pt) * 2012-04-25 2022-01-11 Chr. Hansen A/S Cepa de streptococcus thermophilus, composição, usos das mesmas, produto de leite fermentado, seus métodos de produção e método para a triagem e isolamento de uma cepa de streptococcus thermophilus com gene glck mutado
EP2796050A1 (en) * 2013-04-24 2014-10-29 Danone GmbH Lactic acid bacteria capable of enhancing fruit flavour
WO2015074054A1 (en) * 2013-11-18 2015-05-21 The Trustees Of Columbia University In The City Of New York Improving microbial fitness in the mammalian gut
AR101545A1 (es) * 2014-06-19 2016-12-28 Chr Hansen As Método para producir un producto lácteo fermentado con baja concentración de lactosa
EP3389384A1 (en) * 2015-12-18 2018-10-24 Chr. Hansen A/S Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
ES2902866T3 (es) 2016-03-31 2022-03-30 Chr Hansen As Uso de cepas de streptococcus thermophilus deficientes en glucosa en un proceso para producir productos lácteos fermentados
MX2019002050A (es) * 2016-09-01 2019-07-04 Chr Hansen As Nueva bacteria.
WO2018177835A1 (en) 2017-03-28 2018-10-04 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented food products with increased natural sweetness and flavor
JP6940305B2 (ja) 2017-06-01 2021-09-22 株式会社明治 チーズ風味素材の製造方法
CN111433347B (zh) * 2017-08-28 2023-09-08 科·汉森有限公司 用于制备例如马苏里拉干酪的嗜热链球菌(st)细胞
EP3675641A1 (en) 2017-08-30 2020-07-08 Chr. Hansen A/S Process for producing an improved mesophilic fermented milk product
WO2019061263A1 (en) 2017-09-29 2019-04-04 Dupont Nutrition Biosciences Aps NOVEL STRAIN OF LACTOBACILLUS PLANTARUM AND USES THEREOF
EA202091541A1 (ru) 2017-12-22 2020-09-24 ДюПон НЬЮТРИШН БАЙОСАЙЕНСИЗ АпС Новые молочнокислые бактерии с подслащивающими свойствами и их применения
CN112367843A (zh) 2018-06-20 2021-02-12 科·汉森有限公司 生产半乳糖量减少的奶酪的方法
US20210195907A1 (en) 2018-08-21 2021-07-01 Chr. Hansen A/S Process for producing an improved fermented milk product using a sporulation negative bacillus strain
EP3898655A1 (en) 2018-12-21 2021-10-27 DuPont Nutrition Biosciences ApS New lactic acid bacteria
CN109735556A (zh) * 2019-02-22 2019-05-10 昆明理工大学 引导糖基转移酶基因的用途
EP3986145A1 (en) 2019-06-20 2022-04-27 Chr. Hansen A/S Use of st gal(+) bacteria for producing a fermented milk product with a relatively high stable ph
PL3845069T3 (pl) 2019-12-30 2023-01-30 Compagnie Gervais Danone Ujemny względem sacharozy streptococcus thermophilus do zastosowania do wytwarzania wyrobów fermentowanych
WO2021240015A1 (en) 2020-05-29 2021-12-02 Chr. Hansen A/S Lactic acid bacteria composition for preparing fermented food products
EP4247174A1 (en) 2020-11-17 2023-09-27 Chr. Hansen A/S Lactic acid bacterial strain with improved texturizing properties
JP2024510896A (ja) 2021-02-26 2024-03-12 セーホーエル．ハンセン アクティーゼルスカブ 発酵製品製造用の乳酸菌組成物
EP4112715A1 (en) 2021-07-01 2023-01-04 Compagnie Gervais Danone Bifidobacteria for use in preparation of fermented products
WO2025132763A1 (en) 2023-12-22 2025-06-26 Chr. Hansen A/S Glucose-hyperfermenting lactic acid bacteria
WO2026003080A1 (en) 2024-06-27 2026-01-02 Chr. Hansen A/S Low post-acidifying lactic acid bacteria strains
CN120866265A (zh) * 2025-09-26 2025-10-31 杭州瑞宏生物技术有限公司 一种提高β-果糖基转移酶活力的工艺

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH649196A5 (fr) * 1981-12-16 1985-05-15 Nestle Sa Procede de fabrication de yogourt.
FR2807764B1 (fr) 2000-04-18 2004-09-10 Agronomique Inst Nat Rech Mutants de bacteries lactiques surproducteurs d'exopolysaccharides
GB0205647D0 (en) * 2002-03-11 2002-04-24 Danisco Cultor Niebull Gmbh Method of improving food fermentation procedures
FR2852604B1 (fr) * 2003-03-17 2005-05-13 Bacteries lactiques texturantes
NZ597299A (en) 2005-08-26 2013-03-28 Dupont Nutrition Biosci Aps Use of a cas gene in combination with CRISPR repeats for modulating resistance in a cell
MX2008010628A (es) * 2006-02-24 2008-10-17 Chr Hansen As Bacterias de acido lactico que proporcionan textura mejorada de productos lacteos fermentados.
EP2034848B1 (en) 2006-06-16 2016-10-19 DuPont Nutrition Biosciences ApS Streptococcus thermophilus bacterium
EP1869983A1 (en) * 2006-06-23 2007-12-26 Chr. Hansen A/S Low post-acidifying lactic acid bacteria
FR2906536B1 (fr) 2006-10-03 2008-12-26 Danisco Cluster genetique de souches de streptococcus thermophilus presentant des proprietes acidifiantes et texturantes appropriees pour les fermentations laitieres.
ATE489853T1 (de) 2007-06-06 2010-12-15 Chr Hansen As Verbesserung des wachstums von bifidobakterien in fermentierten milchprodukten

Also Published As

Publication number Publication date
EP2473058A1 (en) 2012-07-11
CN102695420B (zh) 2016-01-20
BR112012004706A2 (pt) 2015-09-08
BR112012004706B1 (pt) 2019-09-10
WO2011026863A1 (en) 2011-03-10
CN102695420A (zh) 2012-09-26
MX2012002594A (es) 2012-04-19
KR20120073238A (ko) 2012-07-04
MX344042B (es) 2016-12-02
US20120164275A1 (en) 2012-06-28
EA201270351A1 (ru) 2012-08-30
ES2644220T5 (en) 2025-04-21
EP2473058B1 (en) 2017-08-09
PL2473058T3 (pl) 2018-02-28
US20170298457A1 (en) 2017-10-19
KR101773994B1 (ko) 2017-09-01
JP5944824B2 (ja) 2016-07-05
DK2473058T3 (en) 2017-09-18
EA028250B1 (ru) 2017-10-31
ES2644220T3 (es) 2017-11-28
JP2013503604A (ja) 2013-02-04
EP2473058B2 (en) 2024-12-25
DK2473058T4 (da) 2025-02-17

Similar Documents

Publication Publication Date Title
PL2473058T3 (pl) Bakteria mlekowa o zmodyfikiwanej ekspresji galaktokinazy do teksturyzacji produktów żywnościowych poprzez nadekspresję egzopolisacharydu
PL2529035T3 (pl) Bakteria mlekowa do teksturyzacji produktów żywnościowych wyselekcjonowana na podstawie oporności na faga
EP2424982A4 (en) ADAPTATION OF MICROORGANISMS FOR AGRICULTURAL PRODUCTS
PL2630265T3 (pl) Szczepy bakterii kwasu mlekowego nadające teksturę
PT2515675T (pt) Couro cru reconstituído à base de fibras de colagénio e processo para a sua preparação
IL223891A (en) Extension for cooking food products
PL2651767T3 (pl) Urządzenie do pakowania próżniowego, w szczególnośći produktów spożywczych
ZA201108628B (en) Smart packaging for detecting microorganisms
PL2753687T3 (pl) Szczepy bakterii kwasu mlekowego i/lub bifidobakterii hamujących/zmniejszających wzrost różnych biotypów E. coli i różnych biotypów bakterii z rodzaju Clostridium
FI20095491A0 (fi) Runsaasti ravintokuitua sisältävä ruokatuote
ZA201107801B (en) Fermented soy-based food product
GB0801775D0 (en) Sterilisation of packaged food
PL2467212T3 (pl) Sposób porcjowania artykułów
HK1173046A (en) Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide
GB2495866B (en) Item of food packaging
PT2509441E (pt) Produto alimentar gelificado, fermentado e carbonatado
PL2141085T3 (pl) Łatwootwieralne opakowanie na artykuły spożywcze
IT1396424B1 (it) Prodotti alimentari comprendenti zeoliti
HK1172375A (en) Lactic bacterium for texturizing food products selected on basis of phage resistance
GB201021034D0 (en) Food packaging
PL392252A1 (pl) Sposób nadania wyrobom włókienniczym właściwości odstraszających insekty i wyroby włókiennicze o właściwościach odstraszających insekty
UA113144C2 (xx) Стійкі до фагів молочнокислі бактерії для текстурування харчових продуктів
IL199908A0 (en) Improved poultry products
PL387882A1 (pl) Sposób nadawania właściwości antybakteryjnych płaskim wyrobom włókienniczym
HK1187211B (en) Nutritional products having improved organoleptic properties