Method of producing a fermented mil k product using lactobacillus casei

Patent metadata

Field	Value
Publication number	US-11744259-B2
Application number	US-201716070466-A
Country	US
Kind code	B2
Filing date	Jan 23, 2017
Priority date	Jan 21, 2016
Publication date	Sep 5, 2023
Grant date	Sep 5, 2023

Abstract

The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of a species other than Lactobacillus casei, wherein the further strain has a deficiency in lactose metabolism but is capable of metabolizing one or several carbohydrates other than lactose present in the milk.

First claim

The invention claimed is:

1. A method of producing a fermented milk product comprising Lactobacillus casei , comprising:
adding sucrose to milk;
adding lactic acid bacteria to the milk, wherein the lactic acid bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of a species other than Lactobacillus casei , wherein the at least one further strain has a deficiency in lactose metabolism but is capable of metabolizing sucrose, and fermenting the milk with the bacteria.

2. The method of claim 1 , wherein the at least one further strain of lactic acid bacteria is capable of metabolizing one or more additional carbohydrates selected from galactose and glucose, and wherein the method further comprises adding said one or more additional carbohydrates to the milk before the fermenting.

3. The method of claim 1 , wherein the bacteria comprise Lactobacillus casei selected from the group consisting of L. casei strain CRL 431 deposited as ATCC 55544 and L. casei strain CHCC2115 deposited as DSM19465.

4. The method of claim 1 , wherein the at least one further strain is selected from one or more of:
(a) a Streptococcus thermophilus strain deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH (DSMZ) under Accession No. DSM 28952;
(b) a Streptococcus thermophilus strain deposited at DSMZ under Accession No. DSM 28953; and
(c) a Lactobacillus delbrueckii ssp. bulgaricus strain deposited at DSMZ under Accession No. DSM 28910.

5. The method according to claim 1 , wherein the at least one further strain comprises a proteolytic strain of S. thermophilus , wherein the proteolytic strain exhibits one or both of (a) the presence of an active cell wall proteinase and (b) an increase in fluorescence caused by growth of the strain for 6 hours in a medium containing fluorescently labeled casein as compared to fluorescence of control samples of control strains.

6. The method of claim 1 , wherein the method produces L. casei at a concentration of from 1×10 8 to 5×10 9 CFU/g.

7. The method of claim 1 , wherein the method produces L. casei at a concentration of from 1×10 9 to 5×10 9 CFU/g.

8. The method of claim 1 , wherein the method produces L. casei at a concentration of from 1×10 9 to 3×10 9 CFU/g.

9. The method according to claim 1 , wherein the method results in a shorter acidification time than a comparable method that does not comprise adding the at least one further strain of lactic acid bacteria, and results in higher cell count of Lactobacillus casei than a comparable method that comprises adding at least one further strain of lactic acid bacteria that does not have a deficiency in lactose metabolism.

10. A probiotic composition comprising bacteria of the species L. casei and bacteria of at least one further strain of lactic acid bacteria, wherein the at least one further strain of lactic acid bacteria has a deficiency in lactose metabolism and is capable of metabolizing sucrose, wherein the composition comprises L. casei in an amount from 1×10 8 CFU/g to 5×10 9 CFU/g.

11. The composition of claim 10 , wherein the at least one further strain of lactic acid bacteria is of a species selected from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

12. A probiotic food or feed product comprising bacteria of the species L. casei and bacteria of at least one further strain of lactic acid bacteria, wherein the at least one further strain of lactic acid bacteria has a deficiency in lactose metabolism and is capable of metabolizing sucrose, wherein the food or feed product comprises L. casei in an amount from 1×10 8 CFU/g to 5×10 9 CFU/g.

13. The food or feed product of claim 12 , wherein the at least one further strain of lactic acid bacteria is of a species selected from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

14. The food or feed product of claim 12 , comprising L. casei in an amount from 1×10 9 CFU/g to 5×10 9 CFU/g.

15. The food or feed product of claim 12 , comprising L. casei in an amount from 1×10 9 CFU/g to 3×10 9 CFU/g.

16. The food or feed product according to claim 12 , wherein the food or feed product is a fermented milk beverage.

Assignees

• Chr Hansen As

Inventors

• Curic-Bawden Mirjana
• Jimenez Luciana Luciana
• Runge Mette Oehrstroem
• Guillotte Karen
• Jensen Pia Frost

Classifications

• A23V2400/137

  Delbrueckii · CPC title

• A23V2400/249

  Thermophilus · CPC title

• A23V2400/125

  Casei · CPC title

• A23K10/20

  from material of animal origin (obtained by microbiological or biochemical processes A23K10/10) · CPC title

• A23K10/18

  of live microorganisms · CPC title