Low temperature-sensitive variant of lactobacillus bulgaricus an

Details Low temperature-sensitive variant of lactobacillus bulgaricus an Low temperature-sensitive variant of lactobacillus bulgaricus an

1986-06-24

1988-03-29

Weimar, Elizabeth

Chemistry: molecular biology and microbiology

Measuring or testing process involving enzymes or...

Involving viable micro-organism

435139, 435245, 435253, 435853, 426 43, C12Q 104, C12R 1225, C12N 120, C12N 136

Patent

active

047343613

ABSTRACT:
The novel variant Lactobacillus bulgaricus sensitive at a lower temperature, that is, showing a weak tendency towards formation of lactic acid in a range of the lower temperature, and the method for the selection of the variant, are disclosed. By employing the variant, it is possible to produce a fermented milk or lactic acid beverage in which the rate of increase in the sour taste after preservation at a lower temperature is significantly lowered.
Cultures of the variant Lactobacillus bulgaricus have been deposited with the Fermentation Research Institute, Agency of Industrial Science and Technology and accorded the number of FERM BP-1041.

REFERENCES:
patent: 4056637 (1977-11-01), Hagiwara et al.
patent: 4425366 (1984-01-01), Sozzi et al.

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