Preservation of foods with non-lactose fermenting...

Details Preservation of foods with non-lactose fermenting... Preservation of foods with non-lactose fermenting...

C - Chemistry, Metallurgy

12

N

204/192, 195/48,

C12N 1/20 (2006.01) A23C 9/123 (2006.01) A23C 9/152 (2006.01) A23C 19/06 (2006.01) A23L 3/3571 (2006.01) C12N 15/74 (2006.01)

Patent

CA 1187017

ABSTRACT OF THE DISCLOSURE 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 con- taining lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by cur- ing 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 mega- daltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis particularly adapted for the preservation of milk products.

425780

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