Heteropolysaccharides

• Main Authors: Maljaars, Cornelia Elizabeth Paulina, Van Hee, Pim
• Format: Patent
• Language: English
• Published: 05.12.2023
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS; COMPOSITIONS THEREOF; CULTURE MEDIA; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; DERIVATIVES THEREOF; 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; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The invention further relates to a bacterium capable of producing said heteropolysaccharide and to the use of the heteropolysaccharide and the bacterium for improving the texture of fermented milk products.