Lactobacillus rhamnosus with increased diacetyl production
AssigneeChr. Hansen A/S
InventorsStina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
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Abstract
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
Claims13
A composition comprising (i) bacteria of Lactobacillus rhamnosus strain CHCC15871 deposited with the German Collection of Microorganisms and Cell Cultures (DSMZ) under Accession No. DSM 32666, or a mutant strain thereof, wherein the mutant strain is obtained by using the deposited strain as a mother strain and wherein the mutant strain has the same or a higher diacetyl production as compared to the mother strain, and (ii) a cryoprotectant.
Dependencies are inferred from the claim text.