TASTE AND FLAVOR MODULATION BY BIOTECHNOLOGY USING BACTERIAL STRAINS, WHICH PROVIDE A CREAMY TASTE AND AROMA

摘要

FIELD: food industry.;SUBSTANCE: invention presents lactic acid bacteria strain Lactococcus lactis subsp. lactis diacetylactis CNCM № I-4404, lactic acid bacteria strain Lactococcus lactis subsp. lactis diacetylactis CNCM № I-4405 and use thereof in producing fermented milk product with at least a creamy taste and flavor or producing 3,4-dihydroxy-3,4-dimethyl-2,5-hexanedione, which creates cream-and-oil taste. Production of fermented milk product with at least a creamy taste and aroma envisages fermentation of milk Lactococcus lactis subsp. lactis diacetylactis CNCM № I-4404 sourceor Lactococcus lactis subsp. Lactis diacetylactis CNCM № I-4405 to produce the end product. A fermented milk product containing lactic acid bacteria strain Lactococcus lactis subsp. Lactis diacetylactis CNCM № I-4404 or Lactococcus lactis subsp. lactis diacetylactis CNCM № I-4405 and at least one of diacetyl, acetoin and 4-dihydroxy-3,4-dimethyl-2,5-hexanedione is described.;EFFECT: invention also describes versions of the product for consumption by mammals including a fermented milk product.;18 cl, 1 tbl, 2 ex