USE OF NISIN RESISTANT MUTANT STRAINS OF LACTOBACILLI FOR REDUCING THE POST ACIDIFICATION IN FOOD PRODUCTS

The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification. L'invention concerne des lactobacilles résistants à la nisine et leur utilisation pour préparer des produits alimentaires ayant une post-acidification réduite.

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Bibliographische Detailangaben
Hauptverfasser:	GARAULT, PEGGY, FAURIE, JEAN-MICHEL, DRUESNE, ANNE
Format:	Patent
Sprache:	eng ; fre
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:	The invention relates to nisin-resistant lactobacilli and their use for preparing food products with reduced post-acidification. L'invention concerne des lactobacilles résistants à la nisine et leur utilisation pour préparer des produits alimentaires ayant une post-acidification réduite.