Heteropolysaccharides

Patent metadata

Field	Value
Publication number	US-11834525-B2
Application number	US-202117197476-A
Country	US
Kind code	B2
Filing date	Mar 10, 2021
Priority date	Nov 5, 2013
Publication date	Dec 5, 2023
Grant date	Dec 5, 2023

Abstract

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products.

First claim

The invention claimed is:

1. A culture medium comprising a bacterium capable of producing a heteropolysaccharide composed of at least about 90%, based on dry matter, monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine,
wherein the heteropolysaccharide has a molecular weight of 100 kDa to 10,000 kDa;
wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and
wherein the pentasaccharide has the following composition:

glucose:galactose:rhamnose:N-acetylgalactosamine=2:1:1:1.

2. The culture medium comprising the bacterium according to claim 1 wherein the bacterium is a Streptococcus salivarius thermophilus.

3. The culture medium comprising the bacterium according to claim 2 , wherein the bacterium is selected from the group consisting of
Streptococcus salivarius thermophilus NGB-22D, deposited on 28 Feb. 2012 as CBS132067 at the Centraalbureau voor Schimmelcultures (Fungal Biodiversity Centre), Utrecht and
Streptococcus salivarius thermophilus DS65008, deposited on 18 Jun. 2013 as CBS135685 at the Centraalbureau voor Schimmelcultures (Fungal Biodiversity Centre), Utrecht.

4. A process for production of a fermented milk product comprising adding a Streptococcus salivarius thermophilus bacterium capable of producing a heteropolysaccharide composed of at least about 90%, based on dry matter, monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine,
wherein the heteropolysaccharide has a molecular weight of 100 kDa to 10,000 kDa;
wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and
wherein the pentasaccharide has the following composition:

glucose:galactose:rhamnose:N-acetylgalactosamine=2:1:1:1,
to a milk product to a milk product and fermenting the milk product containing the bacterium.

5. The process according to claim 4 wherein the fermented milk product is selected from the group consisting of yoghurt and cheese.

6. A process for the production of a heteropolysaccharide composed of at least about 90%, based on dry matter, monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine,
wherein the heteropolysaccharide has a molecular weight of 100 kDa to 10,000 kDa;
wherein the heteropolysaccharide comprises a repeating unit whereby the repeating unit is a pentasaccharide composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine, and
wherein the pentasaccharide has the following composition:

glucose:galactose:rhamnose:N-acetylgalactosamine=2:1:1:1,
comprising culturing a Streptococcus salivarius thermophilus bacterium capable of producing said heteropolysaccharide under conditions conducive for the production of the heteropolysaccharide, and
recovering the heteropolysaccharide.

7. A fermented milk product comprising the heteropolysaccharide produced according to the process of claim 6 , wherein the fermented milk product exhibits improved texture and/or viscosity compared to a fermented milk product comprising a different heteropolysaccharide.

8. The process according to claim 6 , wherein the Streptococcus salivarius thermophilus bacterium is selected from the group consisting of
Streptococcus salivarius thermophilus NGB-22D, deposited on 28 Feb. 2012 as CBS132067 at the Centraalbureau voor Schimmelcultures (Fungal Biodiversity Centre), Utrecht[H] and
Streptococcus salivarius thermophilus DS65008, deposited on 18 Jun. 2013 as CBS135685 at the Centraalbureau voor Schimmelcultures (Fungal Biodiversity Centre), Utrecht.

9. A fermented milk product produced by the process according to claim 8 , wherein the fermented milk product exhibits improved texture and/or viscosity compared to a fermented milk product comprising a bacterium that produces a different heteropolysaccharide.

Assignees

• Dsm Ip Assets Bv

Inventors

• Maljaars Cornelia Elizabeth Paulina
• Van Hee Pim

Classifications

• C08B37/006 Primary

  Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof · CPC title

• A23C9/123

  using only microorganisms of the genus lactobacteriaceae; Yoghurt (A23C9/13 takes precedence) · CPC title

• A23C9/1238

  using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus · CPC title

• A23C9/1307

  Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods · CPC title

• A23C9/137

  Thickening substances · CPC title