公开(公告)号：US20120171162A1

公开(公告)日：2012-07-05

申请号：US13416381

申请日：2012-03-09

申请人： Luc TERRAGNO ,  Francois DEBRU ,  Phillippe TESSIER ,  Stéphane HERVE ,  Jean-Michel FAURIE

发明人： Luc TERRAGNO ,  Francois DEBRU ,  Phillippe TESSIER ,  Stéphane HERVE ,  Jean-Michel FAURIE

IPC分类号： A61K35/74 ,  A61P1/14

CPC分类号： A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

摘要： 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.

摘要翻译： 总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l的至少一种含硫氨基酸在 特别是约5至约20mg / l的游离形式，用于实施用于制备由含有双歧杆菌的发酵物发酵的发酵食品的方法，该食品具有可接受的感官特性，含有大于约5×10 7，特别是更多 超过约108个双歧杆菌每克食品发酵至少30天的保质期，特别是至少35天的保质期，并且不超过0.5％的酵母提取物或酵母自分泌物。

公开(公告)号：US09474300B2

公开(公告)日：2016-10-25

申请号：US13416381

申请日：2012-03-09

申请人： Luc Terragno ,  Francois Debru ,  Phillippe Tessier ,  Stephane Herve ,  Jean-Michel Faurie

发明人： Luc Terragno ,  Francois Debru ,  Phillippe Tessier ,  Stephane Herve ,  Jean-Michel Faurie

IPC分类号： A23C9/12 ,  A23L1/30 ,  A23C9/123 ,  A23C9/13 ,  A23C11/10

CPC分类号： A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

摘要： 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.

摘要翻译： 总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l的至少一种含硫氨基酸在 特别是约5至约20mg / l的游离形式，用于实施用于制备由含有双歧杆菌的发酵物发酵的发酵食品的方法，该食品具有可接受的感官特性，含有大于约5×10 7，特别是更多 超过约108个双歧杆菌每克食品发酵至少30天的保质期，特别是至少35天的保质期，并且不超过0.5％的酵母提取物或酵母自分泌物。