i(LACTOBACILLUS SAKE) LIKE STRAINS, PRODUCTION AND USE OF THEIR EXOPOLYSACCHARIDES

PCT No. PCT/EP93/03338 Sec. 371 Date Sep. 19, 1995 Sec. 102(e) Date Sep. 19, 1995 PCT Filed Nov. 26, 1993 PCT Pub. No. WO94/12656 PCT Pub. Date Jun. 9, 1994New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide havi...

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Hauptverfasser:	LEDEBOER, ADRIANUS MARINUS, ROBIJN, GERARD WILLEM, VAN DEN BERG, DIRK JOHANNES CORNELIS, VREEKER, ROBERT
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE 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 ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Zusammenfassung:	PCT No. PCT/EP93/03338 Sec. 371 Date Sep. 19, 1995 Sec. 102(e) Date Sep. 19, 1995 PCT Filed Nov. 26, 1993 PCT Pub. No. WO94/12656 PCT Pub. Date Jun. 9, 1994New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low concentrations, and/or thickening and/or emulsion-stabilizing properties.