NEW LACTIC ACID BACTERIA

The invention relates to a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a β-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZ FS allele and bacter...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LUGAND, Damien, VAN DILLEN, Sabine, FREMAUX, Christophe, DESFOUGÈRES, Thomas, JODEAU, Max Charles, JEDRZEJOWSKI, Anäis
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE 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 PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS 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 a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a β-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptococcus thermophilus strain comprising a lacZ FS allele and bacterial composition thereof, and their use to obtain fermented milk not undergoing post-acidification. L'invention concerne un polynucléotide comprenant un gène lacZ, (lacZ FS ), codant pour une β-galactosidase caractérisée par un profil particulier concernant son efficacité d'hydrolyse du lactose. L'invention concerne également une souche de Streptococcus thermophilus comprenant un allèle lacZ FS et une composition bactérienne de celle-ci, et leur utilisation pour obtenir du lait fermenté ne subissant pas de post-acidification.