http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2841557-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5667a1825cda92fdaac7e36f4cb4193 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-249 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02E50-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0323 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-746 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N15-1034 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-1205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-12 |
| filingDate | 2013-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d21699a5276a6ee103e4215b6243074 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_644ee75c52df9c2e7e7f16ea1f1218fb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_759b1c984072281952c258a94541e86d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1b72a296fd16bc23eafb9d70169b808 |
| publicationDate | 2015-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-2841557-A1 |
| titleOfInvention | Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness |
| abstract | The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains. Thus, the present invention relates to strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus which secrete glucose to the milk substrate during fermentation, as well as to mixed cultures comprising the Streptococcus thermophilus strains and the Lactobacillus delbrueckii subsp, bulgaricus strains, starter cultures comprising the strains and dairy products manufactured with the cultures. The present method also relates to use of the strains for decreasing the lactose content of a fermented food product and for boosting growth of the probiotic BB-12®. |
| priorityDate | 2012-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 131.