Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture
AssigneeChr. Hansen A/S
InventorsGaelle Lettier BUCHHORN, Kim ib Soerensen, Mette Pia Junge
Life of this patent
Estimating the term…
Abstract
The present invention relates to a Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.
Claims20
A Streptococcus thermophilus strain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein,
- with the proviso that the strain is not the Streptococcus thermophilus strain CHCC16731 that was deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen under accession No. DSM 28889.
A Streptococcus thermophilus strain, wherein the strain is selected from the Streptococcus thermophilus CHCC19216 strain deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen under accession No. DSM 32227, and a mutant strain derived therefrom, wherein the mutant strain is obtained by using the deposited strain as starting material, and wherein the mutant strain has a retained or further improved texturizing property and glucose secreting property as said deposited strain.
(canceled)
Dependencies are inferred from the claim text.