Method for the production of a dairy food product and a method for gene transfer by conjugation

Patent metadata

Field	Value
Publication number	US-11066639-B2
Application number	US-201616084591-A
Country	US
Kind code	B2
Filing date	Mar 16, 2016
Priority date	Mar 16, 2016
Publication date	Jul 20, 2021
Grant date	Jul 20, 2021

Abstract

The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.

First claim

The invention claimed is:

1. A dairy bacterial strain with clumping and/or chaining properties when cultured under liquid conditions, wherein the clumping property results in clumps of at least 20 bacteria per average clump, and wherein the chaining property results in chains of at least 8 bacteria per average chain, and wherein the strain comprises an increased amount of expression product of a pilin gene cluster compared to that of Lactococcus lactis subsp. cremoris NCDO712 when cultured under identical conditions.

2. The dairy bacterial strain according to claim 1 , wherein the pilin gene cluster has a nucleotide sequence that has at least 30% sequence identity with SEQ ID NO: 1.

3. The dairy bacterial strain according to claim 1 , wherein the dairy bacterial strain is a lactic acid bacterial strain.

4. The dairy bacterial strain according to claim 3 , which is a Lactococcus strain.

5. The dairy bacterial strain according to claim 4 , which is a Lactococcus lactis strain, a Lactococcus lactis subsp. lactis strain, or a Lactococcus lactis subsp. cremoris strain.

6. The dairy bacterial strain according to claim 1 , having at least one property selected from the group consisting of capacity to texturize milk, capacity to increase viscosity when cultured in milk, capacity to increase stress to shearing when cultured in milk and capacity to increase the fraction of bacteria that remain in curd during cheese making.

7. The dairy bacterial strain according to claim 1 which does not comprise a clumping agent.

8. A composition comprising a dairy bacterial strain according to claim 1 .

9. The composition according to claim 8 , further comprising another dairy bacterial strain (within the same composition or separate as a kit of parts), optionally a Streptococcus thermophilus and/or a Lactobacillus species.

10. The composition according to claim 8 which is in a freeze dried, frozen or liquid suspension state.

11. A method for production of the dairy bacterial strain according to claim 1 , comprising culturing a precursor dairy bacterial strain under conditions that are conducive to the development of clumping and/or chaining properties and, optionally, isolating the dairy bacterial strain.

12. The method according to claim 11 , comprising mutating the dairy bacterial strain, optionally by chemical treatment, radiation treatment and/or recombinant treatment.

13. A dairy bacterial strain produced by the method according to claim 11 .

14. A method for production of a dairy food product from a precursor food product which method comprises inoculating the precursor food product with a strain according to claim 1 or with a composition thereof and incubating the inoculated precursor food product.

15. The method according to claim 14 , further comprising adding an ingredient selected from the group consisting of a flavoring agent, a fruit or fruit concentrate, a syrup, a prebiotic, a bacterial strain, optionally a probiotic, a coloring agent, a thickening agent, a preserving agent, and an enzyme.

Assignees

• Dsm Ip Assets Bv

Inventors

• Tarazanova Mariya Alexeevna
• Huppertz Thom
• Bachmann Herwig
• Kok Jan
• Beerthuyzen Marke

Classifications

• A23C9/1236 Primary

  using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general (A23C9/1234, A23C17/02 take precedence; preservation of buttermilk or buttermilk preparations containing, or treated with, microorganisms or enzymes A23B11/55) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• C07K14/315

  from Streptococcus (G), e.g. Enterococci · CPC title

• C12N1/20 Primary

  Bacteria; Culture media therefor · CPC title

• C07K14/195

  from bacteria · CPC title