Method and compositions for improving the nutritive value of foods via Lactobacillus Ferementum
US4889810A · kind A · utility
1Cited by
15References
31Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 13, 1985 |
| Grant date | Dec 26, 1989 |
| Priority date | — |
| Expiry date | Feb 13, 2005 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S435/853
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
Mutant microorganisms comprising Lactobacillus ferementum Lex.sup.+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter to produce bread of increased nutritive content, such as flat bread. Freeze-dried cultures of the microorganism may be added to cereal grains such as wheat in bulk to increase the basic nutritive protein quality of the wheat, whereby foodstuffs produced from the cereal grains have increased protein values.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.