Compositions and methods for producing fermented milk products for storage at ambient temperature

Provided herein are compositions and methods for producing a fermented milk-based product that can be stored at ambient temperatures. The compositions and methods provided herein include lactose-deficient bacteria capable of maintaining viability and/or pH when added to fermented milk products havin...

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1. Verfasser:	MAO YINIAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Provided herein are compositions and methods for producing a fermented milk-based product that can be stored at ambient temperatures. The compositions and methods provided herein include lactose-deficient bacteria capable of maintaining viability and/or pH when added to fermented milk products having low levels of galactose and stored at ambient temperatures. Also provided are fermented milk-based products, such as yoghurt, fermented milk-based beverages, containing the lactose-deficient bacteria for storage at ambient temperatures. 本文提供了用于生产可在环境温度下储存的发酵乳类产品的组合物和方法。本文提供的这些组合物和方法包括乳糖缺陷型细菌，当添加至具有低水平的半乳糖的发酵乳类产品中并在环境温度下储存时，这些乳糖缺陷型细菌能够保持生存力和/或pH。还提供了用于在环境温度下储存的含有所述乳糖缺陷型细菌的发酵乳类产品，例如酸奶、发酵乳类饮料。