BUCHHORN Gaelle Lettier (DK),БУХГОРН Гелле Леттир (DK),SOERENSEN Kim Ib (DK),СОЭРЕНСЕН Ким Иб (DK),JUNGE Mette Pia (DK),ЮНГЕ Метте Пиа (DK)
申请号：
RU2018124246
公开号：
RU0002733895C2
申请日:
2016.12.16
申请国别(地区):
RU
年份:
2020
代理人:
摘要：
FIELD: dairy industry； biotechnology.SUBSTANCE: microorganism Streptococcus thermophiles is galactose-fermenting, where it carries a mutation in DNA sequence of glcK gene coding glucokinase protein, wherein said mutation inactivates glucokinase protein or has a negative effect on expression of said gene, and where it carries a mutation in the promoter region of the GalK gene coding the galactokinase protein, which changes galactose catabolism in a way that leads to exopolysaccharide-enhanced products, and a mutation in a gene coding a protein involved in glucose transport into a cell which reduces glucose transport into the cell. Microorganism is not strain SNCC16731 Streptococcus thermophilus, which was deposited in German collection of microorganisms and cell cultures under access number DSM 28889. Streptococcus thermophilus SNCC19216 strain, which has been deposited in German collection of microorganisms and cell cultures under access number DSM 32227, for fermentation of dairy products. Starter culture composition contains from 104 to 1012 colony-forming units (CFU)/g of said microorganism or strain Streptococcus thermophilus. Fermented dairy product production method includes inoculation and fermentation of the milk substrate with at least one specified microorganism or Streptococcus thermophiles strain. Fermented milk product is a milk substrate fermented with at least one said microorganism or strain Streptococcus thermophilus. Use of said microorganism or Streptococcus thermophilus strain for producing a fermented milk product, to enhance sweet taste and to improve texture in fermented milk product, to enhance sweet taste and viscosity in fermented milk product in combination with 2-deoxyglucose-resistant strain Lactobacillus delbrueckii subspecies bulgaricus.EFFECT: group of inventions is aimed at providing a microorganism which has simultaneously improved properties of enhancing natural sweet taste of food products, due to its improved ability to secrete a
