Chr. Hansen A/s

Jeorgos Trihaas

Thomas Janzen

Patrick Derkx

Luciana Luciana Jimenez

Christian Gilleladen

Gunnar Oeregaard

Mette Oehrstroem Runge

Ditte Marie Folkenberg

Gaelle Lettier Buchhorn

Birgitte Vedel Thage

Ditte Marie Brandt

The present invention is directed to a method of producing astrain comprising the steps of

Method of producing Streptococcus thermophilus mutant strains

Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the heat treated food product one or more of ambient storage lactic acid bacteria strains to obtain an ambient storage food product, and storing the ambient storage food product at ambient temperature for a period of time, wherein the ambient storage lactic acid bacteria strain is selected from the group consisting of strains, (i) wherein the strain is capable of retaining viability at the end of 150 days at a temperature of 25#C, and (ii) wherein the pH at most decreases 0.8 units during the storage period, and (iii) wherein the strain is selected from the group consisting ofandsubsp., and mutants and variants thereof.

Lactic acid bacteria for a heat-treated food product for storage at ambient temperature

The present invention is directed to a method of producing astrain comprising the steps of a) Providing a mother strain in the form ofDSM32502, b) Growing a culture of the mother strain in the presence of a bacteriophage, to which the mother strain is not resistant, to obtain a number of mutant strains, which are resistant to the said bacteriophage, c) Measuring the acidification time of the bacteriophage-resistant mutant strains and the mother strain in a milk base and selecting at least one mutant strain with a reduced acidification time as compared to the mother strain to obtain a fast-acidifying mutant strain.

Method of producingmutant strains

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and astrain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. Astrain useful for preparing such dairy product is also part of the present invention.

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Oelsted, Denmark

Jeorgos Trihaas