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1. (WO2017037052) LACTOBACILLUS FERMENTUM BACTERIA INHIBITING POST-ACIDIFICATION

Pub. No.:    WO/2017/037052    International Application No.:    PCT/EP2016/070398
Publication Date: Fri Mar 10 00:59:59 CET 2017 International Filing Date: Wed Aug 31 01:59:59 CEST 2016
IPC: A23C 9/123
C12R 1/225
Applicants: CHR. HANSEN A/S
Inventors: NIELSEN, Cecilie Lykke Marvig
HORNBAEK, Tina
RASMUSSEN, Pia
POULSEN, Lone
Title: LACTOBACILLUS FERMENTUM BACTERIA INHIBITING POST-ACIDIFICATION
Abstract:
The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage after fermentation in comparison to a milk product fermented with the same starter culture not containing the Lactobacillus fermentum. In a related embodiment the present invention provides a bacterium of the species Lactobacillus fermentum characterized in that a fermented milk product comprising the Lactobacillus fermentum maintains a pH above 4.0 when stored for at least 14 days at 25 °C, wherein the fermented milk product is obtained by a method comprising incubating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, fermenting until a pH of 4.6 is reached, shaking the fermented product and cooling. The invention further relates to compositions comprising the bacteria, methods for producing fermented milk products using the bacteria and the products thus obtained.