| 摘要 |
Lactobacillus helveticus strain not having the capacity to transform lactose into lactic acid, is new. Independent claims are included for: (1) a food product, particularly fermented dairy product, comprising at least a Lactobacillus helveticus strain; (2) the preparation of the food product comprising selecting a raw material containing milk proteins, particularly proteins containing peptide Ile-Pro-Pro and/or Val-Pro-Pro sequences, selecting Lactobacillus helveticus strain, inoculating the raw material with the strain, fermenting the raw material in the presence of glucose (1-3 wt.%) for 12-30 hours at 30-45[deg]C and in the presence of the strain; and (3) preparation of Lactobacillus helveticus strain having low lactose phenotype, comprising providing at least a Lactobacillus helveticus strain, contacting the strain with streptozotocine in the presence of lactose and isolating the colonies of low lactose phenotype.
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