LACTIC ACID BATERIAL STRAINS BELONGING TO A NEW LACTOBACILLUS SPECIES AND THEIR USE IN THE FOOD AND FEED INDUSTRY

The invention relates to lactic acid bacterial strains belonging to Lactobacillus danicus, a novel Lactobacillus species isolated from Danish and Estonian cheeses and Danish dairy starter cultures. The strains are useful in theproduction of pharmaceutical, feed, sweet and food products especially in...

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Bibliographische Detailangaben
Hauptverfasser:	KASK, SIGNE, NIELSEN, EGIL, WAAGNER, MOELLER, PETER, LANGE, ARDOE, YLVA, VOGENSEN, FINN, KVIST
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FODDER 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 PRESERVATION THEREOF 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention relates to lactic acid bacterial strains belonging to Lactobacillus danicus, a novel Lactobacillus species isolated from Danish and Estonian cheeses and Danish dairy starter cultures. The strains are useful in theproduction of pharmaceutical, feed, sweet and food products especially in the manufacturing of different kinds of cheese for accelerating and controlling cheese ripening and flavour improvement. Souches bactériennes de l'acide lactique appartenant à Lactobacillus danicus, nouvelle espèce de Lactobacillus isolée de fromages danois et estoniens et de cultures de départ de produits laitiers danois. Lesdites souches sont utiles dans la production de produits pharmaceutiques, alimentaires et de confiserie, en particulier dans la fabrication de différentes sortes de fromages, et permettent d'accélérer et de réguler la maturation du fromage et d'en améliorer la saveur.