NOVEL EPS GENE CLUSTER OF TEXTURIZING LACTIC ACID BACTERIA

Novel Lactococcus lactis subsp. lactis lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.

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Bibliographische Detailangaben
Hauptverfasser:	DERKX, PATRICK, POULSEN, VERA KUZINA, OEREGAARD, GUNNAR
Format:	Patent
Sprache:	eng ; pol
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Novel Lactococcus lactis subsp. lactis lactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.