NEW LACTIC ACID BACTERIA
The invention relates to a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a [beta]-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZ FS allele and b...
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| creator | DESFOUGERES THOMAS JEDRZEJOWSKI ANAIS FREMAUX CHRISTOPHE LUGAND DAMIEN JODEAU MAX CHARLES VAN DILLEN SABINE |
| description | The invention relates to a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a [beta]-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZ FS allele and bacterial composition thereof, and their use to obtain fermented milk not undergoing post-acidification.
本发明涉及包含编码β-半乳糖苷酶的lacZ基因(lacZFS)的多核苷酸，所述β-半乳糖苷酶的特征在于关于其乳糖水解效率的特定曲线。本发明还涉及包含lacZFS等位基因的嗜热链球菌菌株及其细菌组合物，以及它们用于获得不经历后酸化的发酵乳的用途。 |
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本发明涉及包含编码β-半乳糖苷酶的lacZ基因(lacZFS)的多核苷酸，所述β-半乳糖苷酶的特征在于关于其乳糖水解效率的特定曲线。本发明还涉及包含lacZFS等位基因的嗜热链球菌菌株及其细菌组合物，以及它们用于获得不经历后酸化的发酵乳的用途。</description><language>chi ; eng</language><subject>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 ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220218&DB=EPODOC&CC=CN&NR=114072508A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220218&DB=EPODOC&CC=CN&NR=114072508A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DESFOUGERES THOMAS</creatorcontrib><creatorcontrib>JEDRZEJOWSKI ANAIS</creatorcontrib><creatorcontrib>FREMAUX CHRISTOPHE</creatorcontrib><creatorcontrib>LUGAND DAMIEN</creatorcontrib><creatorcontrib>JODEAU MAX CHARLES</creatorcontrib><creatorcontrib>VAN DILLEN SABINE</creatorcontrib><title>NEW LACTIC ACID BACTERIA</title><description>The invention relates to a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a [beta]-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZ FS allele and bacterial composition thereof, and their use to obtain fermented milk not undergoing post-acidification.
本发明涉及包含编码β-半乳糖苷酶的lacZ基因(lacZFS)的多核苷酸，所述β-半乳糖苷酶的特征在于关于其乳糖水解效率的特定曲线。本发明还涉及包含lacZFS等位基因的嗜热链球菌菌株及其细菌组合物，以及它们用于获得不经历后酸化的发酵乳的用途。</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJDwcw1X8HF0DvF0VnB09nRRcAKyXYM8HXkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhiYG5kamBhaMxMWoAx6EfPQ</recordid><startdate>20220218</startdate><enddate>20220218</enddate><creator>DESFOUGERES THOMAS</creator><creator>JEDRZEJOWSKI ANAIS</creator><creator>FREMAUX CHRISTOPHE</creator><creator>LUGAND DAMIEN</creator><creator>JODEAU MAX CHARLES</creator><creator>VAN DILLEN SABINE</creator><scope>EVB</scope></search><sort><creationdate>20220218</creationdate><title>NEW LACTIC ACID BACTERIA</title><author>DESFOUGERES THOMAS ; JEDRZEJOWSKI ANAIS ; FREMAUX CHRISTOPHE ; LUGAND DAMIEN ; JODEAU MAX CHARLES ; VAN DILLEN SABINE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN114072508A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>DESFOUGERES THOMAS</creatorcontrib><creatorcontrib>JEDRZEJOWSKI ANAIS</creatorcontrib><creatorcontrib>FREMAUX CHRISTOPHE</creatorcontrib><creatorcontrib>LUGAND DAMIEN</creatorcontrib><creatorcontrib>JODEAU MAX CHARLES</creatorcontrib><creatorcontrib>VAN DILLEN SABINE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DESFOUGERES THOMAS</au><au>JEDRZEJOWSKI ANAIS</au><au>FREMAUX CHRISTOPHE</au><au>LUGAND DAMIEN</au><au>JODEAU MAX CHARLES</au><au>VAN DILLEN SABINE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>NEW LACTIC ACID BACTERIA</title><date>2022-02-18</date><risdate>2022</risdate><abstract>The invention relates to a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a [beta]-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZ FS allele and bacterial composition thereof, and their use to obtain fermented milk not undergoing post-acidification.
本发明涉及包含编码β-半乳糖苷酶的lacZ基因(lacZFS)的多核苷酸，所述β-半乳糖苷酶的特征在于关于其乳糖水解效率的特定曲线。本发明还涉及包含lacZFS等位基因的嗜热链球菌菌株及其细菌组合物，以及它们用于获得不经历后酸化的发酵乳的用途。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | NEW LACTIC ACID BACTERIA |
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