Chr. Hansen A/s

Mirjana Curic-Bawden

Kim Ib Soerensen

Eric Johansen

Mette Pia Junge

Luciana Luciana Jimenez

Thomas Janzen

Jean-Marie Odinot

Martin Bastian Pedersen

Christel Garrigues

Christian Gilleladen

Mette Oehrstroem Runge

Soeren Ng Riis

Nanna Christensen

Pia Frost Jensen

Claus Svane

Gäelle Lettier Buchhorn

Karen Guillotte

Choon Ming Siew

Duncan Hamm

Pascal Lanciaux

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 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

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

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Brookfield, WI, United States of America

Mirjana Curic-Bawden