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US 9,562,221 B2Granted
Lactic bacterium for texturizing food products selected on the basis of phage resistance
AssigneeChr. Hansen A/S
InventorsThomas Janzen, Ditte Ellegaard Christiansen
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Abstract
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
Claims20
A method for producing a fermented milk or dairy product comprising:
- fermenting a milk or dairy substrate with (i) a Streptococcus thermophilus bacterium comprising a galactokinase (GalK) gene having a −10 region having a nucleotide sequence selected from the group consisting of TATGAT (SEQ ID NO:8), TATTAT (SEQ ID NO:9) and TACTAT (SEQ ID NO:10) and (ii) a Lactobacillus delbrueckii ssp. bulgaricus bacterium.
A method for producing a fermented milk or dairy product comprising:
- fermenting a milk or dairy substrate with (i) a Lactobacillus delbrueckii ssp. bulgaricus bacterium and (ii) a mutant Streptococcus thermophilus bacterium comprising a mutated galactokinase (GalK) gene having a −10 region wherein one or both of C and G of the wildtype GalK gene −10 region (TACGAT, SEQ ID NO:
- 7) is replaced with a nucleotide independently selected from the group consisting of A and T.
A method for producing a fermented milk or dairy product comprising fermenting a milk or dairy substrate with:
- (i) Streptococcus thermophilus bacterium CHCC11379 having deposit accession number DSM 22884 and
- (ii) a Lactobacillus delbrueckii ssp. bulgaricus bacterium selected from the group consisting of CHCC10019 having deposit accession number DSM 19252, CHCC2008 having deposit accession number DSM 22584, and CHCC3984 having deposit accession number DSM 19251.
Dependencies are inferred from the claim text.