| 摘要 |
2088676 9202142 PCTABS00010 Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weigh referred to as pHV67 in L. lactis subsp. lactis TC67, the DNA fragment encoding for a substance which increases viscosity of a milk-containing product. The donor bacteria are capable of conjugally transferring the DNA fragment to a lactic acid bacterium at a frequency of at least about 10-5 transconjugants per input donor bacterium. Methods involving the preparation and use of bacteria for novel milk fermentations, for example, buttermilk, sour cream and cottage cheese, are also described.
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