Preparation of yogurt with lac(-) L. bulgaricus

Details Preparation of yogurt with lac(-) L. bulgaricus Preparation of yogurt with lac(-) L. bulgaricus

1992-05-21

1995-01-17

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426583, A23C 9123

Patent

active

053824385

ABSTRACT:
Yogurt is prepared by inoculating and fermenting a milk with a strain of Streptococcus thermophilus and a lac(-) mutant strain of Lactobacillus bulgaricus, the DNA of which has a deletion of at least part of the .beta.-galactosidase gene.

REFERENCES:
patent: 4425366 (1984-01-01), Sozzi et al.
patent: 4734361 (1988-03-01), Murao et al.
Mainzer et al., 91:3662 FSTA DN 91-03-P0104, Pathway engineering of Lactobacillus bulgaricus for improved yogurt (In yogurt: nutritional and health properties, by Chandan, R. C. Conference, New York, USA, 21-23 May 1989, Mclean, Va., USA; National Yogurt Association.
Schmidt, et al., "Expression and Nucleo-tide Sequence of the Lactobacillus bulgaricus .delta.-Galactosidase Gene Cloned in Escherichia coli," J. of Bacteriology, Feb. 1989, vol. 171, No. 2, pp. 625-635.
Mollet, et al., A .delta.-galactosidase deletion mutant of Lactobacillus bulgaricus reverts to generate an active enzyme by internal DNA sequence duplication. Mol Gen Genet (1991) 227:17-21.
Mollet, et al., Spontaneous Deletion Formation within the .delta.-Galactosidase Gene of Lactobacillus bulgaricus. Journal of Bacteriology, vol. 172, No. 10, pp. 5670-5676 (1990).
Amoroso, et al., "Glucose, galactose, fructose and sucrose utilization by Lactobacillus bulgaricus and Streptococcus thermophilus isolated from commercial yoghurt", Milchwissen-schaft, vol. 43, No. 10, 1988 pp. 626-631.

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