BIOPROTECTIVE LACTICASEIBACILLUS RHAMNOSUS WITH LOW POSTACIDIFICATION

The present application is in the field of dairy technology. It relates to the bacterium Lacticaseibacillus rhamnosus DSM 34195 or its mutants, as well as uses thereof for producing food, feed or pharmaceutical products, in particular fermented milk products. Lacticaseibacillus rhamnosus bacteria DS...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	GULDAGER, Helle Skov, HARRAND, Sophia, POULSEN, Vera Kuzina, STEFFENSEN, Louise Essendrup, TRIHAAS, Jeorgos, LUND, Mads, GOEL, Anisha, PRECHT, Solvej, KRISTENSEN, Lise Soendergaard
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present application is in the field of dairy technology. It relates to the bacterium Lacticaseibacillus rhamnosus DSM 34195 or its mutants, as well as uses thereof for producing food, feed or pharmaceutical products, in particular fermented milk products. Lacticaseibacillus rhamnosus bacteria DSM 34195 has low post-acidification in the products and provides antifungal effects. The invention also provides compositions comprising Lacticaseibacillus rhamnosus DSM 34195 or mutants thereof. La présente application concerne le domaine de la technologie laitière. La présente invention concerne la bactérie Lacticaseibacillus rhamnosus DSM 34195 ou ses mutants, ainsi que son utilisation pour la production de denrées alimentaires, d'aliments pour animaux ou de produits pharmaceutiques, plus particulièrement des produits laitiers fermentés. La bactérie Lacticaseibacillus rhamnosus DSM 34195 présente une faible post-acidification dans les produits et présente des effets antifongiques. L'invention concerne également des compositions comprenant Lacticaseibacillus rhamnosus DSM 34195 ou ses mutants.