Invention Application
- Patent Title: PLANT-BASED PRODUCTS HAVING INCREASED LYSINE CONTENT FERMENTED WITH L. PARACASEI AND OPTIONALLY FURTHER BACILLUS AMYLOLIQUEFACIENS
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Application No.: PCT/EP2021/086020Application Date: 2021-12-15
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Publication No.: WO2022167135A1Publication Date: 2022-08-11
- Inventor: YE, Lijuan , TANGYU, Muzi , ARAGÃO BÖRNER, Rosa , BOGICEVIC, Biljana , WITTMANN, Christoph , BOLTEN, Christoph Josef , MULLER, Jeroen André
- Applicant: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
- Applicant Address: Avenue Nestlé 55
- Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
- Current Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
- Current Assignee Address: Avenue Nestlé 55
- Agency: ELLEBY, Gudrun
- Priority: EP21155255.9 2021-02-04
- Main IPC: A23L11/50
- IPC: A23L11/50 ; A23L33/135 ; A23L33/175 ; C12P13/08 ; C12P39/00 ; A23C11/10 ; A23C20/02 ; A23J3/22 ; A23L11/60 ; A23J3/14
Abstract:
The present invention relates generally to the field of plant-based food. In particular, the present invention relates to improving the amino acid profile of plant-based food products. One embodiment of the present invention relates to the use of a combination of Lacticaseibacillus paracasei and Bacillus amyloliquefaciens to enrich the L-lysine content in plant-based compositions through fermentation. The present invention further relates to the bacterial strain Bacillus amyloliquefaciens CNCM I- 5624. This strain can be used to ferment plant-based composition to increase their L- lysine content.
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