Culture and kit-of-part of bacterial strains
AssigneeInternational N&H Denmark Aps
InventorsMikael Pianfetti, Fabien Buret, Annie Mornet
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Abstract
The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).
Claims3
A culture or kit-of-part comprising or consisting of:
- a) a galactose-positive Streptococcus thermophilus strain;
- and
- b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s);
- wherein said galactose-positive Streptococcus thermophilus strain is characterized by:
- i. its ability to reach a pH of 5.2 in less than 5 hours-when inoculated at 1% (v/v) into a M17 oxoid medium supplemented with galactose 30 g/L and incubated at 43° C.;
- and/or
- ii. either its ability not to excrete galactose, when inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C., or its ability to produce excreted galactose but to consume the excreted galactose to completion at most 9 hours after being inoculated at 1% (v/v) into a M17 medium supplemented with 0.5% (wt/wol) of lactose and incubated at 42° C.
Dependencies are inferred from the claim text.