Preservation of foods with non-lactose fermenting Streptococcus Lactis subspecies diacetilactis
US4477471A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Apr 15, 1982 |
| Grant date | Oct 16, 1984 |
| Priority date | — |
| Expiry date | Apr 15, 2002 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/885
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.