Compagnie Gervais Danone

Centre National De La Recherche Scientifique

Consejo Superior De Investigaciones Cientificas

Jean-Michel Faurie

Peggy Garault

Natalia Ines Bomchil

Gaëlle Quere

Luc Terragno

François Debru

Laurent Benbadis

Claire Queguiner

Anne Druesne

Guillaume Catonnet

Stephane Herve

Philippe Teissier

Stéphane Herve

Thierry Saint Denis

Josef Deutscher

Rosa Viana Ballester

Philippe Tessier

Pascal Crepel

Chloé Beal

Guillaume Gobert

Gérard Lipowski

Nadine Licau

Chantal Lamiche

Anne Pierson

Vicente Monedero Garcia

Gaspar Perez Martinez

Alan Francois

Phillippe Tessier

Rémi Portier

Gaelle Quere

Smokvina Tamara

Xavier Souard

Séverine Aleonard

The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing, the food product has acceptable sensory properties, contains more than about 5&#xd7;10, in particular more than about 10per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

Fermented food products containing probiotic strains

The invention relates to the use of mutants ofhaving at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.

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The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the resting-cells culture is higher by a ratio of at least 1.2 to that obtained by the culture of said stem under standard fermentation conditions. The present invention also relates to the biomass obtained from the culture of a lactic bacteria producing K2 vitamin according to the above method. The invention further relates to a method for producing K2 vitamin, to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Culture method favorising the production of K2 vitamin by lactic bacteria and applications thereof in the preparation of food products

The invention concerns lactic acid bacteria strains wherein the phosphorylable histidine of the IIA domain of lactose permease is replaced by a non-phosphorylable amino acid. Said strains have a reduced post-acidification and are useful in particular for preparing fermented dairy products.

Mutant strains of lactic acid bacteria having a non-phosphorylable lactose permease

The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5&#xd7;10, in particular more than about 10bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

Fermented food products containing probiotics strains, and method for preparing same

The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Method for obtaining variants of lactic acid bacteria usable for producing vitamin K2 and application to the preparation of food products

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Jouy en Josas, France

Jean-Michel Faurie