Methods and compositions for making fermented cereal products
US6066343A · kind A · utility
8Cited by
2References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 13, 1998 |
| Grant date | May 23, 2000 |
| Priority date | — |
| Expiry date | May 13, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/045
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine, that was selected to stop fermentation when the bread dough reached a desired acidity level.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.