Chr. Hansen A/s

Mette Oehrstroem Runge

Thomas Janzen

Vojislav Vojinovic

Mirjana Curic-Bawden

Hui Han

Luciana Luciana Jimenez

Christian Gilleladen

Jeorgos Trihaas

Sonja Bloch

Gaelle Lettier Buchhorn

Pia Frost Jensen

Karen Guillotte

Tina Hoegholm

Patrizia Buldo

Zhaoyong Ba

Jeppe Schoeler

The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising ⋅1) a starter culture of lactic acid bacteria comprising at least one lactose-deficientstrain, which is capable of metabolizing a non-lactose carbohydrate, and at least one lactose-deficientsubsp.strain, which is capable of metabolizing the non-lactose carbohydrate, and ⋅2) a probiotic strain selected from the group consisting ofstrain and astrain.

Composition and process for producing a fermented milk product comprising application of a lactose-deficientstrain, a lactose-deficientstrain and a probiotic strain

The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria compriseand at least one further strain of lactic acid bacteria of a species other than, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

Method of producing a fermented mil k product using lactobacillus casei

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

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Snekkersten, Denmark

Mette Oehrstroem Runge