WO2001088150A1 - Bacteries d'acide lactique probiotiques incapables d'utiliser le lactose - Google Patents
Bacteries d'acide lactique probiotiques incapables d'utiliser le lactose Download PDFInfo
- Publication number
- WO2001088150A1 WO2001088150A1 PCT/EP2001/004941 EP0104941W WO0188150A1 WO 2001088150 A1 WO2001088150 A1 WO 2001088150A1 EP 0104941 W EP0104941 W EP 0104941W WO 0188150 A1 WO0188150 A1 WO 0188150A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- lactic acid
- lactose
- acid bacterium
- milk
- probiotic
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 241000894006 Bacteria Species 0.000 title claims abstract description 45
- 239000004310 lactic acid Substances 0.000 title claims abstract description 34
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 34
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 title claims abstract description 33
- 239000008101 lactose Substances 0.000 title claims abstract description 33
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 26
- 239000006041 probiotic Substances 0.000 title claims description 23
- 235000018291 probiotics Nutrition 0.000 title claims description 23
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 18
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 13
- 230000002950 deficient Effects 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims description 17
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 230000035772 mutation Effects 0.000 claims description 10
- 235000013618 yogurt Nutrition 0.000 claims description 6
- 235000015140 cultured milk Nutrition 0.000 claims description 5
- 108090000301 Membrane transport proteins Proteins 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 235000015243 ice cream Nutrition 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 241000186606 Lactobacillus gasseri Species 0.000 claims description 2
- 241001468157 Lactobacillus johnsonii Species 0.000 claims description 2
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 235000013958 Lactobacillus casei Nutrition 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- 229940017800 lactobacillus casei Drugs 0.000 claims 1
- 229940001882 lactobacillus reuteri Drugs 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 16
- 102000005936 beta-Galactosidase Human genes 0.000 abstract description 13
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 28
- 230000000694 effects Effects 0.000 description 7
- 210000001035 gastrointestinal tract Anatomy 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 241000186660 Lactobacillus Species 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000000693 micelle Substances 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- OPIFSICVWOWJMJ-AEOCFKNESA-N 5-bromo-4-chloro-3-indolyl beta-D-galactoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=CNC2=CC=C(Br)C(Cl)=C12 OPIFSICVWOWJMJ-AEOCFKNESA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061217 Infestation Diseases 0.000 description 1
- 102000003939 Membrane transport proteins Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 229920004890 Triton X-100 Polymers 0.000 description 1
- 239000013504 Triton X-100 Substances 0.000 description 1
- 239000011543 agarose gel Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- VIQCGTZFEYDQMR-UHFFFAOYSA-N fluphenazine decanoate Chemical compound C1CN(CCOC(=O)CCCCCCCCC)CCN1CCCN1C2=CC(C(F)(F)F)=CC=C2SC2=CC=CC=C21 VIQCGTZFEYDQMR-UHFFFAOYSA-N 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 230000006801 homologous recombination Effects 0.000 description 1
- 238000002744 homologous recombination Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020192 probiotic milk Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 108091008146 restriction endonucleases Proteins 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, 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
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/23—Lactobacillus acidophilus
Definitions
- the present invention pertains to a Lactic acid bacterium having probiotic properties and being deficient in using lactose as a carbon source for the preparation while still retaining the capability of translating ⁇ -galactosidase.
- the present invention relates to the use of such jmicro-organisms for the preparation of a food product containing lactose.
- the present invention also relates to food compositions containing such micro-organisms.
- Micro-organisms producing lactic acid upon growth in a lactose containing medium have been known for long and are generically summarized under the group "Lactic acid bacteria”.
- This group comprises micro-organisms exhibiting quite different phentoypic traits, such as Lactococci, Bifidobacteria, Lactobacilli, Pediococci etc..
- Lactic acid bacteria have been utilized for different purposes such as for the preservation of food taking benefit of a low pH and the action of fermentation products generated during the fermentative activity thereof. Also for the direct preparation of a variety of different foodstuff such as cheese, yogurt and other fermented dairy products, use is made of such bacteria.
- Lactobacillus GG (ATCC 53103), is described.
- This micro-organism shall be employed in a method of preventing or treating food induced hypersensitivity reactions. To this end, it is administered to a recipient together with a food material that has been subjected to a hydrolysis treatment.
- the Lactobacillus strain selected is described to exhibit a protease enzyme system, thus being capable to further hydrolyze the food stuff by means of proteases secreted by the specific Lactobacillus strain.
- EP 0 577 903 a strain of Lactic acid bacteria is described that has the capability of displacing Heliobacter pylori, a micro-organism known to cause ulcer, on intestinal or gastric cells. This micro-organism is proposed to be included in an ingestable carrier to be used for the therapeutic or prophylactic treatment of an ulcer associated with the action of Heliobacter pylori.
- the lactose fermentative activity of the micro-organisms is not desirable.
- the microorganisms should assist in the degradation of lactose in the gut, when lactose containing food material is incorporated.
- Lactic acid bacteria as such probiotic strains, that are deficient in using lactose as a carbon source and that are still capable to translate the ⁇ -galactosidase gene.
- the present inventors have now found that when using probiotic Lactic acid bacteria that are deficient in using lactose as a carbon source, such that no lactic acid is produced, the acidification and maintaining quality of products to which such strains are added are not essentially changed.
- the probiotic Lactic acid bacteria are preferably selected from the group comprising Lactobacillus johnsonii, L. gasseri, L. acidophilus, L. rhamnosus, L. casei, and L. reuteri.
- the Lactic acid bacterium preferably has a mutation in the lac-operon such that lactose may not be utilized as the carbon source. This mutation may relate to a regulatory region, or gene or to one or more of the structural genes selected from, e.g. the permease gene.
- the Lactic acid bacteria are CNCM - I 2369 and CNCM - 1 2474, which micro-organisms have been deposited according to the Budapest Treaty with the Pasteur Institute, Paris, France on December 17 th 1999 and May 9 th , 2000, respectively.
- strains since the strains are still able to translate the ⁇ -galactosidase gene and produce the corresponding polypeptide they may assist in the digestion of lactose in the gut, since upon lysis of the micro-organisms in the gut the cellular material inclusive the ⁇ -galactosidase will be set free and will exert its enzymatic activity.
- the probiotic strain will, however, not grow in the lactose containing food product, such as milk, yoghurt etc, such that the product may be stored in the refrigerator for the same time period as the food product without being complemented with the probiotic strain.
- a probiotic Lactic acid bacteria strain may be constructed, that has a mutation in the lac-operon such that lactose may not be utilized as the carbon source but still translates the ⁇ -galactosidase gene.
- the mutation lies within a structural gene, that is within the lactose operon, e.g. the permease, but it may well lie within a regulatory region of the Lac operon or a control gene outside of the Lac operon.
- probiotic strains deficient in utilizing lactose as the carbon source may be effected by means of recombinant technology.
- a structural gene selected from the permease gene that has been mutated such that the gene product thereof is not or is essentially not functional any more is inserted into the location of the natural structural gene, by means of e.g. homologous recombination, with the effect that lactose may not be utilized by the micro-organism any more.
- Methods to genetically engineer Lactic acid bacteria are within the general knowledge of the skilled artisan.
- strains are preferably produced by common methods, such as mutation and selection or by simply selecting for a spontaneous mutation exerting a selective pressure on a culture of Lactic acid bacteria.
- the probiotic strains are the micro- organisms deposited under the accession no. CNCM 1-2369 and CNCM 1-2474. These strains have been derived from the lactic acid bacterium CNCM 1-1225, available from the Pasteur Institute, that has the capability to displace Heliobacter pylori from intestinal cells.
- the products to which the strains described herein are to be added are preferably milk derived products, since milk contains mainly lactose as the carbon source for lactic acid bacteria.
- value added products such as milk, yoghurt, curd, cheese, fermented milks, ice-cream etc. may be produced by simply adding the probiotic Lactic acid bacteria, deficient in using lactose as the carbon source to the product.
- Natural mutants of Lai were prepared in a two step process. In a first step the bacterial strain was grown in a medium containing 1 % yeast extract, 1 % tryptone, 1 % lactose and different concentrations of penicillin (2.5 g/ml).
- the stability was assessed on the basis of the natural mutants bSing unable to acidify the supplemented milk supplemented with yeast extract (0.2%)as above upon incubation, which can be visualized by the coagulation of casein micelles occurring at lower pH values.
- the bacteria were further investigated whether they were derived from the original starter culture Lai. In this respect total DNA was isolated from both the mutant and the starter strain and were digested with the restriction enzyme Muni under the conditions recommended by the supplier (Boehringer, Mannheim).
- Bacteria were grown in milk supplemented with 0.2% yeast extract in the presence or absence of 1 % glucose and incubated overnight. Growth of bacteria was determined by measurement of the pH of the fermented products (table 1).
- NCC Internal reference (NCC) Accession no at the pasteur institute (CNCM) pH of fermented milk (pH), pH of fermented milk supplemented with 1 % glucose (pH glu); and ⁇ -galactosidase activity (OD 420 ) of Lai and its mutants.
- the two mutants are unable to grow in milk. Hence, they can not ferment lactose, and have a lactose-negative phenotype. In the presence of glucose, bacteria can grow and growth is comparable to that of the wild type Lai .
- the ⁇ -galactosidase activity was determined by incubating equivalent amounts of the bacteria (by optical density at 600nm) in a phosphate buffer (100mm sodium phosphate pH 7.0, 1 mM MgCl 2 ) in the presence of ONPG (0.5 mg/ml ortho-nitrophenyl- ⁇ -D- galactopyranoside) after permeabilisation with 0.1% Triton X-100 (30 min at room temperature). Although that both mutants have a Lac-minus phenotype, they are genetically different. NCC 2680 is unable to metabolise ONPG after permeabilisation. This result indicates that the mutation had affected the ⁇ -galactosidase gene or a region/gene directly regulating its expression.
- UHT processed milk at 3.7% fat was inoculated with the mutants of Lai (CNCM 1-2369 or CNCM 1-2474) (2% in a volume of frozen concentrated culture).
- the frozen concentrate contained 5x10 9 cells/ml.
- the inoculated milk was mixed, distributed in 150ml plastic jars or tetra-pack type packaging and directly stored at temperature of 8°C.
- a milk product was obtained which did not acidify during a shelf life of 14 days.
- mutants described in the present specification are particularly suitable as an addition to milk products, since they impart the probiotic properties to said products, while not negatively affecting the shelf life of the resulting product.
- the order number given by the CNCM is identical with the registration number and the date of the deposit is the date of the registration.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
L'invention concerne une bactérie d'acide lactique présentant, d'une part, des propriétés probiotiques et, d'autre part, une incapacité à utiliser le lactose, tel qu'une source de carbone à des fins de préparation, mais conservant une capacité à transformer la ß-galactosidase. Plus particulièrement, l'invention concerne l'utilisation de tels micro-organismes pour la préparation d'un produit alimentaire contenant du lactose. En outre, l'invention concerne des compositions alimentaires contenant de tels micro-organismes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2001262250A AU2001262250A1 (en) | 2000-05-15 | 2001-05-02 | Probiotic lactic acid bacteria, unable to utilize lactose |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00110379 | 2000-05-15 | ||
EP00110379.5 | 2000-05-15 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001088150A1 true WO2001088150A1 (fr) | 2001-11-22 |
Family
ID=8168729
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2001/004941 WO2001088150A1 (fr) | 2000-05-15 | 2001-05-02 | Bacteries d'acide lactique probiotiques incapables d'utiliser le lactose |
Country Status (2)
Country | Link |
---|---|
AU (1) | AU2001262250A1 (fr) |
WO (1) | WO2001088150A1 (fr) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2003086093A1 (fr) * | 2002-04-12 | 2003-10-23 | Meiji Dairies Corporation | Fromage ayant un effet de desinfection contre l'helicobacter pylori |
EP1820851A1 (fr) * | 2006-02-20 | 2007-08-22 | Compagnie Gervais Danone | Souches de Lactobacillus helveticus ne fermentant pas le lactose |
WO2010139333A1 (fr) * | 2009-06-04 | 2010-12-09 | Chr. Hansen A/S | Prématuration de lait |
CN102367428A (zh) * | 2011-10-24 | 2012-03-07 | 甘肃农业大学 | 低温发酵的干酪乳杆菌及用其制备牦牛乳硬质干酪的方法 |
US8399238B2 (en) | 2004-03-24 | 2013-03-19 | Nestec S.A. | Shelf-stable product with living micro-organisms |
WO2019206754A1 (fr) * | 2018-04-24 | 2019-10-31 | Chr. Hansen A/S | Composition et procédé destinés à la production d'un produit laitier fermenté comprenant l'application d'une souche s thermophilus déficiente en lactose, d'une souche l bulgaricus déficiente en lactose et d'une souche probiotique |
JP7089818B1 (ja) | 2022-01-11 | 2022-06-23 | オハヨー乳業株式会社 | 乳酸菌スターター及びそれを用いて得られる発酵乳 |
EP3821712B1 (fr) | 2017-01-13 | 2022-11-09 | Chr. Hansen A/S | Produit laitier fermenté obtenu par un procede ameliore |
JP7190773B1 (ja) | 2021-12-22 | 2022-12-16 | オハヨー乳業株式会社 | 乳酸菌スターター及びそれを用いて得られる発酵乳 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1990005459A1 (fr) * | 1988-11-21 | 1990-05-31 | Genencor, Inc. | Production de produits alimentaires fermentes |
US5198351A (en) * | 1990-04-23 | 1993-03-30 | The United States Of America As Represented By The Secretary Of Agriculture | Lactose hydrolysis by mutant Streptococcus thermophilus |
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2001
- 2001-05-02 AU AU2001262250A patent/AU2001262250A1/en not_active Abandoned
- 2001-05-02 WO PCT/EP2001/004941 patent/WO2001088150A1/fr active Application Filing
Patent Citations (2)
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