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1. WO2007147890 - BACTÉRIES LACTIQUES À POST-ACIDIFICATION RÉDUITE

Numéro de publication WO/2007/147890
Date de publication 27.12.2007
N° de la demande internationale PCT/EP2007/056252
Date du dépôt international 22.06.2007
CIB
A23C 9/123 2006.01
ANÉCESSITÉS COURANTES DE LA VIE
23ALIMENTS OU PRODUITS ALIMENTAIRES; LEUR TRAITEMENT, NON COUVERT PAR D'AUTRES CLASSES
CPRODUITS LAITIERS, p.ex. LAIT, BEURRE, FROMAGE; SUCCÉDANÉS DU LAIT OU DU FROMAGE; LEUR FABRICATION
9Préparations à base de lait; Lait en poudre ou préparations à base de lait en poudre
12Préparations à base de lait fermenté; Traitements utilisant des micro-organismes ou des enzymes
123ne comportant que des micro-organismes de la famille des lactobactériacées; Yoghourt
CPC
A23C 11/106
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
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
10containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
103containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
106Addition of, or treatment with, microorganisms
A23C 9/1238
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
1238using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
A23Y 2220/15
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
2220Lactobacillus
15Bulgaricus
C12N 15/01
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
15Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
01Preparation of mutants without inserting foreign genetic material therein; Screening processes therefor
C12R 1/225
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RPROCESSES USING MICROORGANISMS
1Processes using microorganisms
01using bacteria or actinomycetales
225Lactobacillus
Déposants
  • Chr. Hansen A/S [DK/DK]; Bøge Allé 10-12 DK-2970 Hørsholm, DK (AllExceptUS)
  • BANG SIEMSEN JENSEN, Niels [DK/DK]; DK (UsOnly)
  • JOHANSEN, Annette Helle [DK/DK]; DK (UsOnly)
Inventeurs
  • BANG SIEMSEN JENSEN, Niels; DK
  • JOHANSEN, Annette Helle; DK
Mandataires
  • CHR. HANSEN HOLDING A/S; Attn. Klaus Bach Hagen Bøge Allé 10-12 DK-2970 Hørsholm, DK
Données relatives à la priorité
06115993.523.06.2006EP
Langue de publication anglais (EN)
Langue de dépôt anglais (EN)
États désignés
Titre
(EN) LOW POST-ACIDIFYING LACTIC ACID BACTERIA
(FR) BACTÉRIES LACTIQUES À POST-ACIDIFICATION RÉDUITE
Abrégé
(EN)
The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products contain- ing the bacteria.
(FR)
La présente invention concerne des bactéries lactiques ayant un pouvoir de post-acidification faible ou réduit. L'invention concerne également un procédé d'obtention de telles bactéries, leur utilisation lors de la fabrication de produits laitiers fermentés et des produits laitiers contenant lesdites bactéries.
Dernières données bibliographiques dont dispose le Bureau international