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1. WO2002024870 - FERMENT ACTIVATOR BASED OF LACTIC ACID BACTERIA AND METHOD FOR PREPARING A DAIRY PRODUCT USING SAME

Publication Number WO/2002/024870
Publication Date 28.03.2002
International Application No. PCT/FR2001/002928
International Filing Date 20.09.2001
Chapter 2 Demand Filed 23.04.2002
IPC
A23C 9/123 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
123using only microorganisms of the genus lactobacteriaceae; Yoghurt
A23C 19/032 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
032characterised by the use of specific microorganisms, or enzymes of microbial origin
A23C 19/068 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
C12N 1/20 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
20Bacteria; Culture media therefor
C12N 1/38 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
38Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
CPC
A23C 19/0323
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
032characterised by the use of specific microorganisms, or enzymes of microbial origin
0323using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
A23C 19/0325
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
032characterised by the use of specific microorganisms, or enzymes of microbial origin
0325using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria
A23C 19/0682
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
06Treating cheese curd after whey separation; Products obtained thereby
068Particular types of cheese
0682Mould-ripened or bacterial surface ripened cheeses
A23C 9/123
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
123using only microorganisms of the genus lactobacteriaceae; Yoghurt
C12N 1/20
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof
20Bacteria
C12N 1/38
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
1Microorganisms, e.g. protozoa; Compositions thereof
38Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
Applicants
  • RHODIA CHIMIE [FR]/[FR] (AllExceptUS)
  • ZINDEL, Laurent [FR]/[FR] (UsOnly)
  • MORNET, Annie [FR]/[FR] (UsOnly)
  • FONTAINE, Eloi [FR]/[FR] (UsOnly)
  • GUILLAUD, Denis [FR]/[FR] (UsOnly)
Inventors
  • ZINDEL, Laurent
  • MORNET, Annie
  • FONTAINE, Eloi
  • GUILLAUD, Denis
Agents
  • DUBRUC, Philippe
Priority Data
00/1217225.09.2000FR
01/0249223.02.2001FR
Publication Language French (FR)
Filing Language French (FR)
Designated States
Title
(EN) FERMENT ACTIVATOR BASED OF LACTIC ACID BACTERIA AND METHOD FOR PREPARING A DAIRY PRODUCT USING SAME
(FR) ACTIVATEUR POUR FERMENT A BASE DE BACTERIES LACTIQUES ET PROCEDE DE PREPARATION D'UN PRODUIT LACTE METTANT EN OEUVRE LEDIT ACTIVATEUR.
Abstract
(EN)
The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which said activator is to be associated at a value ranging between 5 and 7, and free of added sugar(s) capable of being metabolised by said lactic acid bacteria. The invention also concerns a method for preparing a dairy product characterised in that it consists in using said activator.
(FR)
La présente invention a pour objet un activateur pour un ferment à base de bactéries lactiques, caractérisé en ce qu'il comprend au moins :- une substance azotée,- un système tampon capable de maintenir le pH d'activité des bactéries lactiques auxquelles doit être associé ledit activateur à une valeur comprise entre 5 et 7, et qui est exempt en sucre(s) ajouté(s) métabolisable(s) par lesdites bactéries lactiques.La présente invention concerne également le procédé de préparation d'un produit lacté caractérisé par la mise en oeuvre de cet activateur.
Latest bibliographic data on file with the International Bureau