Cultured protein hydrolysate
US6838100B2 · kind B2 · utility
19Cited by
6References
19Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 27, 2002 |
| Grant date | Jan 4, 2005 |
| Priority date | — |
| Expiry date | Aug 27, 2022 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12R2001/225
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing a seasoning or flavor for culinary or petfood products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.