Methods and compositions for making fermented cereal products

Details Methods and compositions for making fermented cereal products Methods and compositions for making fermented cereal products

A - Human Necessities

21

D

A21D 8/04 (2006.01) A23L 1/10 (2006.01) A23L 1/105 (2006.01)

Patent

CA 2331491

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.

Le taux de fermentation, sous l'effet d'un micro-organisme, d'un produit alimentaire peut être régulé à l'aide d'une quantité d'un élément nutritif pour lequel le micro-organisme est auxotrophe. Par exemple, on a produit un pain au levain amélioré à l'aide d'un levain à pain fabriqué avec un chef qui contenait une souche Lactobacillus fermentum, qui est auxotrophe pour la méthionine, ainsi qu'une dose de lactosérum, qui est une source de méthionine, sélectionnée pour arrêter la fermentation lorsque le levain à pain a atteint un niveau d'acidité voulu.

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