WO2025132628 - STRAINS OF LACTIC ACID BACTERIA AND USES THEREOF IN PACKING WATER FOR IMPROVING MOZZARELLA FLAVORING
National phase entry is expected:
Publication Number
WO/2025/132628
Publication Date
26.06.2025
International Application No.
PCT/EP2024/087178
International Filing Date
18.12.2024
Title **
[English]
STRAINS OF LACTIC ACID BACTERIA AND USES THEREOF IN PACKING WATER FOR IMPROVING MOZZARELLA FLAVORING
[French]
SOUCHES ET LEURS UTILISATIONS POUR AMÉLIORER L'AROMATISATION DE MOZZARELLA
Applicants **
CHR. HANSEN A/S
Inventors
FERRIANI, Federico
STREIT, Fernanda
VIGLIENGO, Emilio
JACTAT, Veronique
Priority Data
23219205.4
21.12.2023
EP
Application details
| Total Number of Claims/PCT | * |
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International Searching Authority |
EPO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Legal Entity
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| * | |
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2221 | |
| EPO | Filing, Examination, Granting | 8780 | |
| Japan | Filing, Examination, Granting | 2169 | |
| South Korea | Filing, Examination, Granting | 2050 | |
| USA | Filing, Examination, Granting | 7140 |
Total:
22,360
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Abstract[English]
The present invention belongs to the field of food products, in particular fresh mozzarella, and provides packing water suitable for directly acidified fresh mozzarella comprising at least one lactic acid bacterium (LAB), preferably wherein the at least one LAB strain is selected from a Lactobacillus strain, a Lactiplantibacillus strain, a Lacticaseibacillus strain or a Lactococcus strain. The invention further provides LAB suitable for being comprised in the packing water of the present invention and methods for producing packaged fresh mozzarella using the packing water and LAB of the present invention.[French]
La présente invention appartient au domaine des produits alimentaires, en particulier la mozzarella fraîche, et concerne de l'eau de recouvrement appropriée pour une mozzarella fraîche acidifiée directement contenant au moins une bactérie lactique (LAB), de préférence ladite au moins une souche de LAB étant choisie parmi une souche de Lactobacillus, une souche de Lactiplantibacillus, une souche de Lacticaseibacillus et une souche de Lactococcus. L'invention concerne en outre une LAB appropriée pour être intégrée dans l'eau de recouvrement de la présente invention et des procédés de production de mozzarella fraîche conditionnée à l'aide de l'eau de recouvrement et de la LAB de la présente invention.