Lactococcus strains
AssigneeInternational N&H Denmark Aps
InventorsElise Manoury, Pascal Fourcassie
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Abstract
The present invention relates to bacterial strains of Lactococcus lactis or Lactococcus cremoris, usable as starter cultures, able to provide both satisfactory rheological and organoleptic proper-ties, and satisfactory shelf life to a plant-based media into which they are incorporated. The in-vention also provides a composition comprising one of these strains of Lactococcus lactis or Lactococcus cremoris, and feed or food products, in particular a plant-based feed or food product obtained with these strains.
Claims25
A bacterial strain selected from the species of Lactococcus lactis, wherein the acidification kinetics of said bacterial strain in an aqueous preparation derived from a first plant containing 1-4% of protein from said plant and 2% glucose is characterized by:
- an average time for reaching a pH of 6.00 less than about 510 min, measured as described in Assay I;
- and
- an average time for reaching a pH of 5.5 less than about 660 min, measured as described in Assay I.
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Dependencies are inferred from the claim text.