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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| creator | GARAULT, PEGGY FAURIE, JEAN-MICHEL DRUESNE, ANNE |
| description | 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. |
| format | Patent |
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L'invention concerne des lactobacilles résistants à la nisine et leur utilisation pour préparer des produits alimentaires ayant une post-acidification réduite.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNzLsKwkAQheE0FqK-w4C1YBIVLNe9mIG4E3YmWIYgayGigfj-uIoPYPUX5-NMs1vLFsiBR0YPwTKyKC9war9hCQo9f0SttNBBaaxrBEchYdNq9EeQykJDLJBGgw61EiQP6c8RGWgCJSg8zybX_j7Gxa-zbOms6GoVh2cXx6G_xEd8dWcq1nmRb3b7bany8j_1BmNxNxE</recordid><startdate>20121101</startdate><enddate>20121101</enddate><creator>GARAULT, PEGGY</creator><creator>FAURIE, JEAN-MICHEL</creator><creator>DRUESNE, ANNE</creator><scope>EVB</scope></search><sort><creationdate>20121101</creationdate><title>USE OF NISIN RESISTANT MUTANT STRAINS OF LACTOBACILLI FOR REDUCING THE POST ACIDIFICATION IN FOOD PRODUCTS</title><author>GARAULT, PEGGY ; FAURIE, JEAN-MICHEL ; DRUESNE, ANNE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2012146953A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2012</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>GARAULT, PEGGY</creatorcontrib><creatorcontrib>FAURIE, JEAN-MICHEL</creatorcontrib><creatorcontrib>DRUESNE, ANNE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GARAULT, PEGGY</au><au>FAURIE, JEAN-MICHEL</au><au>DRUESNE, ANNE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>USE OF NISIN RESISTANT MUTANT STRAINS OF LACTOBACILLI FOR REDUCING THE POST ACIDIFICATION IN FOOD PRODUCTS</title><date>2012-11-01</date><risdate>2012</risdate><abstract>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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | USE OF NISIN RESISTANT MUTANT STRAINS OF LACTOBACILLI FOR REDUCING THE POST ACIDIFICATION IN FOOD PRODUCTS |
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