Fermented food products containing probiotics strains, and method for preparing same
US8158172B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 14, 2008 |
| Grant date | Apr 17, 2012 |
| Priority date | — |
| Expiry date | Apr 9, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C11/106
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.