Lactic acid bacteria, antibacterial substance produced by the ba

Details Lactic acid bacteria, antibacterial substance produced by the ba Lactic acid bacteria, antibacterial substance produced by the ba

1992-12-07

1996-01-09

Paden, Carolyn

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426583, A23C 2300

Patent

active

054827230

ABSTRACT:
Disclosed herein are Streptococcus salivarius subsp. thermophilus and variants thereof capable of producing an antibacterial substance which is a peptide or protein or a conjugate thereof, the antibacterial substance produced by the bacteria, and processes for producing fermented milk by using any one of the bacteria as a starter. The lactic acid bacteria produce the antibacterial substance, so that use of any one of the lactic acid bacteria as a starter for fermented milk inhibits growth of another lactic-acid-forming lactic acid bacteria also used as a starter owing to the antibacterial substance produced during fermentation. It is therefore possible to suppress the formation of the acid during storage or transportation of fermented milk, thereby making it possible to prevent taste and flavor variations and quality deterioration of the product.

REFERENCES:
patent: 4034115, Roberts
patent: 4339464 (1982-07-01), Vedamuthu
patent: 4855147 (1989-08-01), Yokota et al.
patent: 4888183 (1989-12-01), Kondou
Pulusani et al., Journal of Food Science, vol. 44, No. 2, pp. 575-578 (1979).
Dempster et al., Archives of Oral Biology, vol. 27, No. 2, pp. 151-157 (1982).
Klaenhanner, Biochimie 70, pp. 337-349 (1988).
CA 112:6353v (1990).
CA 95:217378a (1981).

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