DERIVATIVE OF THE LACTOBACILUS JOHNSONII STRAIN CNCM I-1225, DEFICIENT IN D-LACTIC ACID PRODUCTION AND WITH AN IMPROVED SHELF LIFE

The present invention generally relates to the field of probiotic bacteria. I n particular, the present invention relates to natural derivatives of the Lactobacillus johnsonii strain CNCM I-1225 with im proved properties. For example, the present invention relates to a natural derivative of the Lact...

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Hauptverfasser:	DELLEY, MICHELE, FOATA, FRANCIS, JANKOVIC, IVANA, PRIDMORE, RAYMOND-DAVID
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention generally relates to the field of probiotic bacteria. I n particular, the present invention relates to natural derivatives of the Lactobacillus johnsonii strain CNCM I-1225 with im proved properties. For example, the present invention relates to a natural derivative of the Lactobacillus johnsonii strain CNCM I-1225 that is deficient in D-lactic acid production and exhibits an improved viability during product storage. Cette invention concerne de manière générale le domaine des bactéries probiotiques. En particulier, cette invention concerne des dérivés naturels de la souche de Lactobacillus johnsonii CNCM I-1225 ayant des propriétés améliorées. Par exemple, cette invention concerne un dérivé naturel de la souche de Lactobacillus johnsonii CNCM I-1225 qui est déficiente en termes de production d'acide D-lactique et manifeste une viabilité améliorée pendant le stockage du produit.