Production of fermented food products

Details Production of fermented food products Production of fermented food products

C - Chemistry, Metallurgy

12

N

99/149, 195/1.22

C12N 15/52 (2006.01) A23C 9/123 (2006.01) C12N 1/21 (2006.01) C12N 9/38 (2006.01) C12N 15/01 (2006.01) C12N 15/74 (2006.01)

Patent

CA 2002796

This invention discloses novel methods of making fermented food products such as yogurt. It also disclosed novel Lactobacillus bulgarious organisms for making fermented food products which are conditionally sensitive, that is, operate to metabolize a desired compound normally under the processing conditions for fermented food products but slow or decrease in activity beyond what is normal under routine storage temperatures for the fermented food products. Such fermented food products exhibits improved shelf life and long-term taste.

La présente invention porte sur de nouvelles méthodes pour l'obtention de produits alimentaires fermentés, comme le yogourt. La divulgation concerne également de nouveaux organismes Lactobacillus bulgarius permettant de préparer des produits alimentaires fermentés, conditionnellement sensibles, ç.-à-d. permettant de métaboliser un composé visé dans les conditions normales de traitement pour les produits alimentaires fermentés, mais à activité lente ou réduite au delà de ce qui est normal aux températures habituelles de stockage pour les produits alimentaires fermentés. Ces produits ont une durée de conservation plus longue et un goût durable.

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