TH130102A - A bioprocess flavor modification using a strain of bacteria that produces a creamy flavor. - Google Patents
A bioprocess flavor modification using a strain of bacteria that produces a creamy flavor.Info
- Publication number
- TH130102A TH130102A TH1301003371A TH1301003371A TH130102A TH 130102 A TH130102 A TH 130102A TH 1301003371 A TH1301003371 A TH 1301003371A TH 1301003371 A TH1301003371 A TH 1301003371A TH 130102 A TH130102 A TH 130102A
- Authority
- TH
- Thailand
- Prior art keywords
- cncm
- lactis
- diacetylactis
- lactococcus lactis
- lactococcus
- Prior art date
Links
- 241000894006 Bacteria Species 0.000 title claims abstract 6
- 239000000796 flavoring agent Substances 0.000 title claims abstract 6
- 235000019634 flavors Nutrition 0.000 title claims abstract 6
- 230000004048 modification Effects 0.000 title 1
- 238000012986 modification Methods 0.000 title 1
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims abstract 17
- 235000013365 dairy product Nutrition 0.000 claims abstract 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract 6
- 235000014048 cultured milk product Nutrition 0.000 claims abstract 5
- 235000013336 milk Nutrition 0.000 claims abstract 5
- 239000008267 milk Substances 0.000 claims abstract 5
- 210000004080 milk Anatomy 0.000 claims abstract 5
- 230000004151 fermentation Effects 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims abstract 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims abstract 3
- 239000006071 cream Substances 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims abstract 3
- 235000014655 lactic acid Nutrition 0.000 claims abstract 3
- 239000004310 lactic acid Substances 0.000 claims abstract 3
- 238000004519 manufacturing process Methods 0.000 claims abstract 3
- 241000194035 Lactococcus lactis Species 0.000 claims 9
- 241000165031 Pseudomonas lactis Species 0.000 claims 9
- 235000014897 Streptococcus lactis Nutrition 0.000 claims 9
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 abstract 8
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 abstract 8
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000015140 cultured milk Nutrition 0.000 abstract 1
- 235000021001 fermented dairy product Nutrition 0.000 abstract 1
- 235000019541 flavored milk drink Nutrition 0.000 abstract 1
Abstract
DC60 (18/06/56) การหมักแหล่งของนมด้วย Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) หรือ Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) เพื่อก่อเกิดผลิตภัณฑ์ นมหลัก ผลิตภัณฑ์นมหมักมีอย่างน้อยรสและกลิ่นครีมผลิตภัณฑ์นมหมักสามารถอยู่ในรูปของผง หรือสิ่งเข้มข้น ผลิตภัณฑ์นมหมักมีการประยุกต์ใช้ในอุตสาหกรรมอาหารการใช้แบคทีเรียกรดแล คติก, Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) หรือ Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) สำหรับการผลิตส่วนประกอบนมซึ่งมีรสครีมเนยซึ่งมี อย่างน้อยหนึ่งอย่างของไดแอซีทิล, แอซีโทอิน และ 3,4-ไดไฮดรอกซี-3,4-ไดเมธิล-2,5-เฮกเซนได โอน การหมักแหล่งของนมด้วย Lactococcus lactis subsp.lactis diacetylactis(CNCM No. I-4404)หรือ Lactococcus lactis subsp.lactis diacetylactis(CNCM No.I-4405)เพื่อก่อเกิดผลิตภัณฑ์ นมหลัก ผลิตภัณฑ์นมหลักมีอย่างน้อยรสและกลิ่นครีมผลิตภัณฑ์นมหมักสามารถอยู่ในรูปของผง หรือสิ่งแข้มข้น ผลิตภัณฑ์หมักมีการประยุกต์ใช้ในอุตสาหกรรมอาหารใช้แบคทีเรียกรดแล คติก,Lactococcus lactis subsp.lactis diacrtylactis(CNCM No.I-4404) หรือ Lactococcus lactis subsp.lactis diacetylactis(CNCM No.I-4405)สำหรับการผลิตส่วนประกอบนมซึ่งมีรสครีมเนยซึ่งมี อย่างน้อยหนึ่งอย่างของไดแอซีทิล,แอซีโทอิน และ 3,4-ไดไฮดรอกซี-3,4-ไดเมธิล-2,5-เฮกเซนได โอน DC60 (18/06/56) fermentation of milk sources with Lactococcus lactis subsp.lactis diacetylactis (CNCM No. I-4404) or Lactococcus lactis subsp.lactis diacetylactis (CNCM No. I-4405) to form the main dairy product. Fermented milk has at least a creamy taste and aroma. Fermented milk products can be in powder form. Or concentrated things Fermented dairy products have applications in the food industry, the use of lactic acid bacteria, Lactococcus lactis subsp.lactis diacetylactis (CNCM No. I-4404) or Lactococcus lactis subsp.lactis diacetylactis (CNCM No. I-4405) for production. Milk ingredient with cream butter flavor which has At least one of the diacetyl, acetone, and 3,4-dihydroxy-3,4-dimethyl-2,5-hexendai fermentation was also the milk source. Lactococcus lactis subsp.lactis diacetylactis (CNCM No.I-4404) or Lactococcus lactis subsp.lactis diacetylactis (CNCM No.I-4405) To form the main dairy product, the main dairy product has at least a flavor and a cream smell, fermented milk products can be in powder form. Or strong things Fermented products have applications in the food industry. Bacteria, Lactococcus lactis subsp.lactis diacrtylactis (CNCM No.I-4404) or Lactococcus lactis subsp.lactis diacetylactis (CNCM No.I-4405) for the production of cream-butter flavored milk ingredients with At least one of diacetyl, acetone, and 3,4-dihydroxy-3,4-dimethyl-2,5-hexendione.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TH130102A true TH130102A (en) | 2013-12-11 |
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