METHOD FOR PRODUCING AN IMPROVED FERMENTED MILK PRODUCT USING A SPORULATION NEGATIVE BACILLUS STRAIN

• Main Authors: CANTOR METTE DINES, GULDAGER HELLE SKOV, CUEVAS PATRICIA DOMINGUEZ, DERKX PATRICK, BJERRE KARIN, MOGHADAM ELAHE GHANEI
• Format: Patent
• Language: Chinese; English
• Published: 16.03.2021
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a method for producing a fermented dairy product, comprising: (a) providing a milk substrate, (b) fermenting said milk substrate with a lactic acid bacterium starter culture,wherein step (b) is conducted in the presence of at least one Bacillus strain selected from the group consisting of a sporulation-negative Bacillus subtilis subsp. natto strain, a sporulation- negative Bacillus coagulans strain, wherein a sporulation-negative strain is a strain, which forms no spores when subjected to the following method: i) inoculating 1% of a culture of the strain to be tested,grown over night in Veal Infusion Broth (VIB) at 37 DEG C, 180 rpm, into 50 ml of a standard sporulation inducing medium contained in a 500 ml baffled shake flask, ii) allowing the inoculated mediumto grow overnight at 37 DEG C while subjecting it to shaking at 200rpm, and iii) testing for spores the next day. 本发明涉及生产发酵乳制品的方法，包括：(a)提供乳基质，(b)用乳酸菌起子培养物发酵所述乳基质，其中在存在至少一种选自由孢子形成阴性枯草芽孢杆菌纳豆亚种菌株、孢子形成阴性凝结芽孢杆菌菌株组成的组的芽孢杆菌属菌株的情况下进行步骤