Patent ES-8507175-A1 (ES)
Title: Preservation of lactose containing food
IPC: A23C9/12
Filed: 1983-09-22
Abstract: EP--92183 A Preservation of food containing lactose comprises adding a strain of Streptococcus diacetilactis which produces a bacterial spoilage inhibitory substance, but due to removal of its naturally occurring 41Mdal plasmid, is no longer capable of converting lactose to lactic acid. - A second plasmid, 5.5 Mdal causing the organism to convert citrate to diacetyl flavour in milk may also be removed to give S.diacetilactis NRRL-B-15006. - A third plasmid, 28Mdal may also be removed to give S. diacetilactis NRRL-B-15018. - Also claimed is a mixt. of S. diacetilactis incapable of converting lactose to lactic acid but capable of converting citrate to a diacetyl flavour and producing a food preservation substance and cells of a leuconostoc bacterum capable of generating a diacetyl flavour from citrate in milk. - To produce improved flavour in dairy products without a sour acid taste from lactic acid and to preserve the food product. Esp. in cottage cheese cream dressing. EPAB- EP--92183 B Preservation of food containing lactose comprises adding a strain of Streptococcus diacetilactis which produces a bacterial spoilage inhibitory substance, but due to removal of its naturally occurring 41Mdal plasmid, is no longer capable of converting lactose to lactic acid. - A second plasmid, 5.5 Mdal causing the organism to convert citrate to diacetyl flavour in milk may also be removed to give S.diacetilactis NRRL-B-15006. - A third plasmid, 28Mdal may also be removed to give S. diacetilactis NRRL-B-15018. - Also claimed is a mixt. of S. diacetilactis incapable of converting lactose to lactic acid but capable of converting citrate to a diacetyl flavour and producing a food preservation substance and cells of a leuconostock bacterum capable of generating a diacetyl flavour from citrate in milk. - To produce improved flavour in dairy products without a sour acid taste from lactic acid and to preserve the food product. Esp. in cottage cheese cream dressing.  (18pp Dwg.No.0/0) - EP--92183 B A method for the preservation of a food by providing a culture in the food containing lactose which generates a bacterial spoilage inhibitory substance comprising: providing in the food a modified strain of Streptococcus diacetilactis which is unable to ferment lactose to lactic acid as a result of the removal of a natural occurring 41 Mdal plasmid from a strain of Streptococcus diacetilactis containing the plasmid, wherein the modified strain produces the inhibitor substance.  (9pp) - EP--92183 B Preservation of food containing lactose comprises adding a strain of Streptococcus diacetilactis which produces a bacterial spoilage inhibitory substance, but due to removal of its naturally occurring 41Mdal plasmid, is no longer capable of converting lactose to lactic acid. - A second plasmid, 5.5 Mdal causing the organism to convert citrate to diacetyl flavour in milk may also be removed to give S.diacetilactis NRRL-B-15006. - A third plasmid, 28Mdal may also be removed to give S. diacetilactis NRRL-B-15018. - Also claimed is a mixt. of S. diacetilactis incapable of converting lactose to lactic acid but capable of converting citrate to a diacetyl flavour and producing a food preservation substance and cells of a leuconostoc bacterum capable of generating a diacetyl flavour from citrate in milk. - To produce improved flavour in dairy products without a sour acid taste from lactic acid and to preserve the food product. Esp. in cottage cheese cream dressing. (Dwg.0/0) USAB- US4477471 A Novel preservation of food by providing a culture in food contg. lactose which generates a bacterial spoilage inhibitory substance, comprises providing in the food a modified strain of Streptococcus diacetilactis which cannot ferment lactose to lactic acid because of the removal of naturally-occurring 41Mdal plasmid, such that the modified strain produces the inhibitor which is equiv. in effectiveness in inhibiting Pseudomonas fluorescens to the strain contg. the plasmid. Pref. the modified strain provided is NRRL-B-15005, 15U06 or 15018, and the food used is cottage cheese. - Plasmid is esp. removed by treating at 32-60 deg.C (esp. 40 deg.C). A second plasmid of 5.5 Mdal mol. wt. is removed with acridine orange or acriflavin, so that strain cannot ferment citrate in milk to produce a diacetyl flavour.  (5pp)t - US4599313 A Bacterial compsn. comprises an admixture of (a) cells of Streptococcus diacetilactis which cannot ferment lactose to lactic acid because of the removal of a plasmid of 41 Mdal length which produces diacetyl flavour from citrate and inhibits bacterial spoilage in food, such that on inhibitory substance for Pseudomonas fluorescens is produced; and (b) cells of a leuconostoc bacterium which generates a diacetyl flavour from citrate in milk. Ratio (a):(b) is 9.9-0.1:0.1-9.9. - Pref. compsn. contains a freezing stabilising agent which maintains cell viability, and is frozen or lyophilised. Compsn. contains more than 10 power 8 cells per ml. S. diacetilactis without plasmid comprises NRRL-B-15005, NRRL-B-15006, or NRRL-B-15018.