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Genetic Cluster of Strains of Streptococcus Thermophilus Having Appropriate Acidifying and Texturizing Properties for Dairy Fermentations

机译：具有适当酸化和组织化特性的乳链霉菌嗜热链球菌的遗传簇

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摘要

The invention relates to a genetic cluster of strains of Streptococcus thermophilus, which have a lysotype distinct from that of the strains currently used. Within this cluster novel acidifying and texturizing strains have been identified.

机译：本发明涉及嗜热链球菌菌株的遗传簇，其溶菌型不同于目前使用的菌株。在该簇中，已经鉴定出新的酸化和组织化菌株。

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公开/公告号US2010184181A1

专利类型
公开/公告日2010-07-22

原文格式PDF
申请/专利权人 CHRISTOPHE FREMAUX;PASCAL FOURCASSIE;ELISE MANOURY;PHILIPPE HORVATH;
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申请/专利号US20070443903
发明设计人 CHRISTOPHE FREMAUX;PASCAL FOURCASSIE;ELISE MANOURY;PHILIPPE HORVATH;
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申请日2007-10-02
分类号C12P1/04;C12N1/20;
国家 US
入库时间 2022-08-21 18:54:42

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1. Feeding a Saccharomyces cerevisiae fermentation product improves udder health and immune response to a Streptococcus uberis mastitis challenge in mid-lactation dairy cows [J] . M.Vailati-Riboni, D.N.Coleman, V.Lopreiato, 畜牧与生物技术杂志：英文版 . 2021,第004期

2. Wild-Type and Genetically Improved Strains of Dairy Origin Probiotic as Potential Treatments for Intestinal Mucositis [J] . Flávia Figueira Aburjaile, Gwenael Jan, Yves Le Loir, 药剂与药理学：英文版 . 2019,第004期

3. Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population [J] . LI Wen-jing, DENG Zhi-ying, CHEN Guang-feng, 农业科学学报：英文版 . 2017,第002期

4. Genetic dissection of the sensory and textural properties of Chinese white noodles using a speciifc RIL population [J] . LI Wen-jing, DENG Zhi-ying, CHEN Guang-feng, 农业科学学报（英文版） . 2017,第002期

5. Properties study and phylogenetic analysis of a bacterial strain with high de-emulsification efficiency [J] . HOU Ning, YANG Ji-xian, MA Fang, 哈尔滨工业大学学报（英文版） . 2009,第003期

6. Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products [J] . D. Mora, M. G. Fortina, C. Parini, Journal of applied microbiology . 2002,第2期

7. Novel optimal temperature profile for acidification process of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurt fermentation using artificial neural network and genetic algorithm [J] . Gueguim-Kana EB, Oloke JK, Lateef A, Journal of industrial microbiology & biotechnology . 2007,第7期

8. Acidification and growth kinetics in Streptococcus thermophilus strains: Classification of cultures based on cluster analysis [J] . Marilena MARINO, M. MAIFRENI, M. BRECCIA, Milchwissenschaft . 2004,第7a8期

9. Optimization of co-culture condition for Lactobacillus delbrueckii subsp, bulgaricus with Weak Post-acidification Ability and Streptococcus thermophilus [C] . Fei Liu, Yuehua Jiao, Guicheng Huo International Conference on Advances in Materials and Manufacturing . 2013

10. Exopolysaccharides Produced by Streptococcus thermophilus During Fermentation of Milk, and Their Impact on the Properties of Fermented Milk Gels [D] . Khanal, Som N. 2017

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13. Fermentation Characteristics of Strains of 'Streptococcus mutans'. [R] . Lyon, T. C. 1978

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