LACTIC ACID BACTERIAL STRAINS WITH IMPROVED TEXTURIZING PROPERTIES

The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain. La présente invention concerne une nouvelle souche de Streptococcus thermophilus ayant...

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Bibliographische Detailangaben
Hauptverfasser:	CHRISTIANSEN, Ditte, MANUGUERRA, Ilenia, BROEND, Jesper, PREBNER, Victoria, RAS, Geoffrey, JANZEN, Thomas
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 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:	The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain. La présente invention concerne une nouvelle souche de Streptococcus thermophilus ayant des propriétés de texture améliorées, des compositions comprenant ladite souche ainsi que des produits fermentés fabriqués à l'aide de ladite souche.