LACTOBACILLUS FERMENTUM BACTERIA INHIBITING POST-ACIDIFICATION |
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| 申请号 | US15755026 | 申请日 | 2016-08-30 | 公开(公告)号 | US20180235248A1 | 公开(公告)日 | 2018-08-23 |
| 申请人 | Chr. Hansen A/S; | 发明人 | Cecilie Lykke Marvig NIELSEN; Tina HORNBAEK; Pia RASMUSSEN; Lone POULSEN; | ||||
| 摘要 | The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage after fermentation in comparison to a milk product fermented with the same starter culture not containing the Lactobacillus fermentum. In a related embodiment the present invention provides a bacterium of the species Lactobacillus fermentum characterized in that a fermented milk product comprising the Lactobacillus fermentum maintains a pH above 4.0 when stored for at least 14 days at 25° C., wherein the fermented milk product is obtained by a method comprising incubating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, fermenting until a pH of 4.6 is reached, shaking the fermented product and cooling. The invention further relates to compositions comprising the bacteria, methods for producing fermented milk products using the bacteria and the products thus obtained. | ||||||
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