CLEARY, JOSEPH M.,COLEMAN, RUSSELL J.,HARDING, NANCY E.,PATEL, YAMINI N.
申请号：
DK11151437
公开号：
DK2325324T3
申请日:
2005.06.20
申请国别(地区):
DK
年份:
2015
代理人:
摘要：
Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odour. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing.
