Compositions and methods for producing fermented milk compositions with cream flavor

• Main Authors: GOMEZ SINUE, MANOURY EHSAN, LUGEN DIETMAR
• Format: Patent
• Language: Chinese; English
• Published: 17.05.2024
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MILK OR CHEESE SUBSTITUTES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

Provided herein are compositions and methods useful for producing thermophilic fermented milk compositions, such as thermophilic fermented milk products, having a cream flavor. The compositions and methods provided herein include bacteria, such as Lactobacillus rhamnosus, useful for reducing acetaldehyde content and increasing diacetyl content in thermophilic fermented milk compositions and producing cream flavor. Thermophilic fermented milk compositions, including stored thermophilic fermented milk compositions, produced according to the methods described herein are provided. Also provided are methods of identifying bacteria useful for producing thermophilic fermented milk compositions having cream flavor. 本文提供了可用于产生具有奶油风味的嗜热发酵乳组合物如嗜热发酵乳产品的组合物和方法。本文提供的组合物和方法包括可用于降低嗜热发酵乳组合物中的乙醛含量并增加其中的二乙酰含量并且产生奶油风味的细菌，例如鼠李糖乳酪杆菌。提供了根据本文所述的方法产生的嗜热发酵乳组合物，包括储存的嗜热发酵乳组合物。还提供了鉴定可用于产生具有奶油风味的嗜热发酵乳组合物的细菌的方法。