Chr. Hansen A/s

Chr. Hanse A/s

Kim Ib Soerensen

Eric Johansen

Annette Kibenich

Mirjana Curic-Bawden

Mette Pia Junge

Thomas Janzen

Patrick Derkx

Sofie Saerens

Jan Hendrik Swiegers

Jean-Marie Odinot

Martin Bastian Pedersen

Gunnar Oeregaard

Christel Garrigues

Christian Gilleladen

Luciana Luciana Jimenez

Boerge Kringelum

Tim Martin Seibert

Soeren Ng Riis

Per Stroeman

Gaelle Lettier Buchhorn

Mansour Badaki

Claus Svane

Nanna Christensen

Choon Ming Siew

Duncan Hamm

Nathalia Edwards

Pascal Lanciaux

Gäelle Lettier Buchhorn

Christian Elmshaeuser

Rute Neves

Dan Nillson

Mimi Birkelund

The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutantstrains and mutantsubsp.strains that excrete glucose to the milk when the milk is inoculated and fermented with suchstrains andsubsp,strains. Thus, the present invention relates to strains ofandsubsp,which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising thestrains and thesubsp,strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®.

Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness

The present invention relates to astrain, wherein the strain is galactose-fermenting, wherein the strain carries a mutation in the DNA sequence of the glcK gene encoding a glucokinase protein, wherein the mutation inactivates the glucokinase protein or has a negative effect on expression of the gene, and wherein the strain carries a mutation in the promoter region of the GalK gene encoding a galactokinase protein.

Lactic acid bacteria for preparing fermented food products with increased natural sweetness and high texture

The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.

Ampicillin resistant texturizing lactic acid bacteria strains

Thestrain deposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates tostrains having an extended lag phase of at least 24 hours at 30&#xb0; C. relative to DSM18775. In a presently preferred embodiment, the strains are mutants of DSM18775, such as thestrain deposited as DSM32590 and thestrain deposited as DSM 32591. Further, the invention relates to a method for inhibitingin a food product comprising adding bacteria of astrain according to the invention to a food product in a concentration of at least 10CFU/g.

strains useful for inhibition of

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.

Bacteria

Described are mutantstrains and mutantsubsp.strains that excrete glucose into milk when the milk is inoculated and fermented with such strains. Methods for obtaining such strains without genetic modification are described, including methods for obtaining suchstrains by selecting and isolating from a pool ofstrains derived from a galactose-fermentingmother strain a pool ofstrains which are resistant to 2-deoxyglucose, and selecting and isolating from the pool ofstrains which are resistant to 2-deoxyglucose astrain which exhibits a growth rate in M17 medium+2% galactose higher than its growth rate in M17 medium+2% glucose. The strains are useful for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12&#xae;.

The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutantstrains and mutantsubsp.strains that excrete glucose to the milk when the milk is inoculated and fermented with suchstrains andsubsp,strains. Thus, the present invention relates to strains ofandsubsp,which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising thestrains and thesubsp,strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12&#xae;.

The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.

Method of producing a fermented milk product with improved control of post acidification

The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.

Production of a low-alcohol fruit beverage

The present invention relates to mutants of lactic acid bacteria which are resistant towards the antibiotic D-cycloserine and/or functionally equivalent antibiotics and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant towards D-cycloserine and/or functionally equivalent antibiotics.

Texturizing lactic acid bacteria strains

Cycloserine resistant mutants of lactic acid bacteria characterized by having improved resistance towards ethanol. The cycloserine resistant mutants of lactic acid bacteria can e.g. be used for malolactic fermentations of wine (i.e. including sparkling wine such as Cava/champagne) having high alcohol levels.

[object Object]

Methods of enhancing the growth rate and/or controlling the metabolic activity of lactic acid bacteria and of improving the shelf life and/or the quality of an edible product using lactic acid bacterial organisms which are defective in their pyruvate metabolism. There is also provided starter culture compositions comprising such defective lactic acid bacteria as helper organisms and lactic acid bacterial starter culture strains. Useful helper organisms are Lactococcus strains which are defective with respect to pyruvate formate lyase (Pfl) and/or lactate dehydrogenase (Ldh) activity. The helper organisms may overexpress a gene coding for an NAD regenerating enzyme such as NADH oxidase encoded by nox gene.

Growing community of inventors

Farum, Denmark

Kim Ib Soerensen