Flavor-enhancing Lactobacillus rhamnosus

Patent metadata

Field	Value
Publication number	US-10653161-B2
Application number	US-201214110385-A
Country	US
Kind code	B2
Filing date	Apr 9, 2012
Priority date	Apr 8, 2011
Publication date	May 19, 2020
Grant date	May 19, 2020

Abstract

The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product and enhanced creamy flavor without affecting the rheology negatively, the fonnentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yoghurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.

First claim

The invention claimed is:

1. A method for preparing a dairy product comprising inoculating a milk substrate with a starter culture and Lactobacillus rhamnosus strain CHCC12697 (DSM 24616) or a mutant thereof, wherein the mutant strain is derived from CHCC12697 and leads to the same or increased diacetyl levels and the same or increased acetoin levels as the CHCC12697 strain when used to prepare a dairy product via comparable methods, and wherein the Lactobacillus rhamnosus strain or mutant thereof leads to increased levels of acetoin, as compared to Lactobacillus rhamnosus strain CHCC12534 (DSM 33157), when inoculated into a milk substrate with a starter culture comprising Lactobacillus bulgaricus and Streptococcus thermophilus.

2. The method of claim 1 , wherein the dairy product prepared by the method is a fermented milk product.

3. The method of claim 2 , wherein the fermented milk product is a yoghurt.

4. The method of claim 1 , wherein the dairy product prepared by the method is a cheese.

5. The method of claim 1 , wherein the dairy product prepared by the method comprises at least 0.75 ppm of diacetyl.

6. The method of claim 5 , wherein the dairy product prepared by the method comprises at least 1.5 ppm of diacetyl.

7. The method of claim 1 , wherein the method for preparing the dairy product further comprises fermenting the milk substrate.

8. The method according to claim 7 , wherein the fermenting is at a temperature above 35° C.

9. The method of claim 1 , wherein the starter culture of the method for preparing the dairy product is a thermophilic starter culture.

10. The method of claim 1 , wherein the starter culture of the method for preparing the dairy product comprises one or more bacterium from a genus independently selected from the group consisting of Lactococcus, Streptococcus and Lactobacillus.

11. The method of claim 1 , wherein the method for preparing the dairy product comprises inoculating the milk substrate with the Lactobacillus rhamnosus strain CHCC12697 (DSM 24616).

12. The method of claim 1 , wherein the dairy product prepared by the method has an increased diacetyl flavor and odor relative to a dairy product produced by a comparable method but without inoculating a milk substrate with the Lactobacillus rhamnosus strain CHCC12697 (DSM 24616) or the mutant thereof.

13. The method of claim 1 , wherein, in the method for preparing the dairy product, the Lactobacillus rhamnosus strain CHCC12697 (DSM 24616) does not significantly affect the rheology or post-acidification of the prepared dairy product.

14. The method of claim 1 , wherein the mutant is obtained by a method that comprises exposing a Lactobacillus rhamnosus strain CHCC12697 (DSM 24616) to radiation, UV light, and/or chemical treatment.

Assignees

• Jimenez Luciana
• Oeregaard Gunnar
• Trihaas Jeorgos
• Buchhorn Gaelle Lettier
• Brandt Ditte Marie
• Folkenberg Ditte Marie
• Thage Birgitte Vedel
• Chr Hansen As

Inventors

• Jimenez Luciana
• Oeregaard Gunnar
• Trihaas Jeorgos
• Buchhorn Gaelle Lettier
• Brandt Ditte Marie
• Folkenberg Ditte Marie
• Thage Birgitte Vedel

Classifications

• A23L27/88

  Taste or flavour enhancing agents · CPC title

• A23L29/065

  Microorganisms (addition of bacteria for nutritional purposes A23L33/135) · CPC title

• C12N1/20

  Bacteria; Culture media therefor · CPC title

• A23C19/0323

  using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general (using moulds A23C19/0682) · CPC title

• A23C9/1234 Primary

  characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp. · CPC title