Method using lactic acid bacterial strain

Methods of enhancing or improving the shelf life and/or the quality of an edible product using lactic acid bacterial organisms which are defective in their pyruvate metabolism are provided. The lactic acid bacterial organisms may be defective with respect to pyruvate formate lyase (Pfl) and/or lacta...

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Bibliographic Details
Main Authors KRINGELUM, BOERGE WINDEL, SOERENSEN, KIM IB, NILSSON, DAN
Format Patent
LanguageEnglish
French
German
Published 18.07.2007
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MILK OR CHEESE SUBSTITUTES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:Methods of enhancing or improving the shelf life and/or the quality of an edible product using lactic acid bacterial organisms which are defective in their pyruvate metabolism are provided. The lactic acid bacterial organisms may be defective with respect to pyruvate formate lyase (Pfl) and/or lactate dehydrogenase (Ldh) activity. The organisms may overexpress a gene coding for an NAD+ regenerating enzyme such as NADH oxidase encoded by nox gene.
Bibliography:Application Number: EP20070105306