High viscosity bacterial compositions and methods

Details High viscosity bacterial compositions and methods High viscosity bacterial compositions and methods

1990-08-03

1992-07-28

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 38, 426 42, 426 43, A23C 912

Patent

active

051339781

ABSTRACT:
Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weight referred to as pHV67 in L. lactis subsp. lactis TC67, and DNA fragment encoding for a substance which increases viscosity of a milk-containing product. The donor bacteria are capable of conjugally transferring the DNA fragment to a lactic acid bacterium at a frequency of at least about 10.sup.-5 transconjugants per input donor bacterium. Methods involving the preparation and use of bacteria for novel milk fermentations, for example, buttermilk, sour cream and cottage cheese, are also described.

REFERENCES:
patent: 3968256 (1976-07-01), Sing
patent: 4172899 (1979-10-01), Vedamuthu
patent: 4318928 (1982-03-01), Sing
patent: 4477471 (1984-10-01), Gonzalez
patent: 4599313 (1986-07-01), Gonzalez

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