Streptococcus thermophtlus (ST) cell to make e.g. mozzarella cheese

Patent metadata

Field	Value
Publication number	US-11690384-B2
Application number	US-201816642787-A
Country	US
Kind code	B2
Filing date	Aug 24, 2018
Priority date	Aug 28, 2017
Publication date	Jul 4, 2023
Grant date	Jul 4, 2023

Abstract

Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

First claim

The invention claimed is:

1. A mutant Streptococcus thermophilus (ST) cell selected from:
(a) a cell of Streptococcus thermophilus strain CHCC19097 deposited with Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH (DSMZ) under accession number DSM 32594;
(b) a cell of Streptococcus thermophilus strain CHCC19100 deposited with DSMZ under accession number DSM 32595;
(c) a cell of Streptococcus thermophilus strain CHCC27912 deposited with DSMZ under accession number DSM 32596;
(d) a cell of Streptococcus thermophilus strain CHCC29526 deposited with DSMZ under accession number DSM 32597;
(e) a cell of Streptococcus thermophilus strain CHCC29530 deposited with DSMZ under accession number DSM 32598;
(f) a cell of Streptococcus thermophilus strain CHCC29525 deposited with DSMZ under accession number DSM 32897;
(g) a cell of Streptococcus thermophilus strain CHCC30963 deposited with DSMZ under accession number DSM 32898; and
(h) a cell of Streptococcus thermophilus strain CHCC30964 deposited with DSMZ under accession number DSM 32900.

2. A method for obtaining a mutant Streptococcus thermophilus (ST) strain, comprising mutating a cell selected from a mutant cell of claim 1 as a starting cell, and isolating a further mutant that has retained capability of reducing release of galactose in the presence of lactose as compared to the starting cell.

3. A starter culture composition comprising viable cells of one or more mutant Streptococcus thermophilus (ST) strains of claim 1 .

4. The starter culture composition of claim 3 , wherein the concentration of viable cells of the one or more mutant Streptococcus thermophilus strains is in the range of 10 7 to 10 14 colony forming units (CFU) per gram of the composition.

5. The starter culture composition of claim 3 , further comprising a cell of Streptococcus thermophilus strain CHCC14994 deposited with DSMZ under accession number DSM 25838 in a concentration in the range of 10 4 to 10 14 CFU per gram of the composition.

6. A method of manufacturing a food or feed product comprising adding a starter culture composition according to claim 3 to a food or feed product starting material to obtain inoculated food or feed product material, and maintaining the inoculated food or feed product material under conditions where the Streptococcus thermophilus (ST) cells are metabolically active.

7. The method of claim 6 , wherein the product is a food product.

8. The method of claim 7 , wherein the food product is dairy product.

9. The method of claim 8 , wherein the dairy product is fermented milk, yogurt, buttermilk, fresh cheese, soft cheese, cheddar cheese, mozzarella cheese, or pasta filata cheese.

10. The method of claim 9 , wherein the dairy product is soft cheese, cheddar cheese, pasta filata cheese or mozzarella cheese.

11. The method of claim 10 , wherein the dairy product is mozzarella cheese or cheddar cheese.

Assignees

• Chr Hansen As

Inventors

• Janzen Thomas
• Christiansen Ditte Ellegaard

Classifications

• A23C19/0323

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

• A23Y2240/75

  Human Necessities · mapped topic

• A23C19/076

  Soft unripened cheese, e.g. cottage or cream cheese · CPC title

• A23C19/072

  Cheddar type {or similar hard cheeses without eyes} · CPC title

• C12N1/20 Primary

  Bacteria; Culture media therefor · CPC title