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1. (WO2019043055) NOUVELLES SOUCHES DE SOUCHES DE LACTOBACILLUS CURVATUS UTILES POUR L'INHIBITION DE LISTERIA
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CLAIMS

A Lactobacillus curvatus strain which is a mutant of DSM 18775, wherein the strain has an extended lag phase of at least 24 hours at 30°C relative to DSM 18775.

2. A Lactobacillus curvatus strain according to claim 1 wherein the extended lag phase is at least 48 hours at 30°C relative to DSM 18775.

3. A Lactobacillus curvatus strain according to any one of claims 1 to 2 for inhibiting listeria.

4. A Lactobacillus curvatus strain according to claims 1 or 3, which is deposited as DSM 32590.

5. A Lactobacillus curvatus strain according to any one of claims 1 to 3, which is deposited as DSM 32591.

6. A composition comprising bacteria of a Lactobacillus curvatus strain according to any one of claims 1 to 5.

7. The composition according to claim 6 comprising a Lactobacillus curvatus strain deposited as DSM 32590 and a Lactobacillus curvatus strain deposited as DSM 32591.

8. The composition according to any one of claims 6 to 7, wherein the Lactobacillus curvatus strain is present in a concentration of at least 105 CFU/g.

9. The composition according to any one of claims 6 to 8, wherein the composition comprises bacteria of the Lactobacillus curvatus strain as the only bacteria present in the composition.

10. The composition according to any one of claims 6 to 9, wherein the composition comprises bacteria of the Lactobacillus curvatus strain, and bacteria of one or more of the species Pediococcus acidilactici , Lactobacillus sakei, Lactococcus lactis, Leuconostoc carnosum, Staphylococcus carnosus.

11. The composition according to claim 10, wherein the bacteria of one or more of the species Pediococcus acidilactici, Lactobacillus sakei, Lactococcus lactis, Leuconostoc carnosum, Staphylococcus carnosus is Pediococcus acidilactici deposited as DSM 28307, Lactobacillus sakei deposited as DSM 14022,

Lactococcus lactis deposited as DSM 11037 or Leuconostoc carnosum LC1043.

12. A method for inhibiting the amount of spoilage or pathogenic bacteria in a food product comprising adding bacteria of a Lactobacillus curvatus strain according to any one of claims 1 to 5 or a composition according to any one of claims 6 to 9 to a food product in a concentration of at least 105 CFU/g.

13. The method according to claim 12, wherein the pathogenic bacteria is Listeria.