Nestec S.a.

Herbert Hottinger

Beat Mollet

Peter Niederberger

Christof Gysler

Michele Delley

Olivier Mignot

David Pridmore

Jacques Edouard Germond

Koichiro Tsuda

Ursula Staeger-Roos

Nathalie Pilloud

Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9.degree.-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

Baker's yeasts having a low temperature inactivation property

The present invention concerns Lactobacillus bulgaricus wherein the lactate dehydrogenase activity is lower than 50%, preferably lower than 10%, of the lactate dehydrogenase activity of Lactobacillus bulgaricus wild type strain. The present invention concerns also the food composition comprising said Lactobacillus bulgaricus.

Lactobacillus bulgaricus having decreased acid production and/or

Ice nucleation is promoted in an ingestible biological material by treating the material with an ice-nucleating protein carried by a yeast or lactococcal GRAS microorganism, or a fraction thereof, transformed by a plasmid vector carrying a gene coding for the ice-nucleating protein.

Plasmid vectors and GRAS microorganisms promoting ice nucleation

Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

Baker's yeast having a low temperature inactivation property

Strains of the Lactobacillus delbrueckii species are identified and distinguished from other species by a DNA probe containing an EcoRI fragment, or subfragment thereof, of the plasmid pY85, which hybridizes specifically to chromosomal DNA of strains of the L. delbrueckii species.

DNA probe for lactobacillus delbrueckii

Strains of the Lactobacillus helveticus species are identified by a probe having a DNA fragment which hybridizes specifically to DNA of strains of the L. helveticus species.

DNA probe for lactobacillus helveticus

Polyploid yeasts having an lti property are obtained by sporulating a starting polyploid strain of Saccharomyces cerevisiae, selecting at least one segregant having an lti property, backcrossing the selected segregant at least once with another segregant having an opposite mating type, selecting at least two backcross segregants having an lti property and opposite mating types, crossing the selected backcross segregants at least once, and selecting a polyploid strain having a growth potential, an lti property, and an ability to raise a dough.

Polyploid baker's yeasts having a low temperature inactivation property

Yogurt is prepared by inoculating and fermenting a milk with a strain of Streptococcus thermophilus and a lac(-) mutant strain of Lactobacillus bulgaricus, the DNA of which has a deletion of at least part of the .beta.-galactosidase gene.

Preparation of yogurt with lac(-) L. bulgaricus

Strains of the Lactobacillus delbrueckii species are identified by a probe having a DNA fragment which hybridizes specifically to chromosomal DNA of strains of the L. delbrueckii species.

Growing community of inventors

Blonay, Switzerland

Herbert Hottinger