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    Fermented food products containing probiotics strains, and method for preparing same
    2.
    发明授权
    Fermented food products containing probiotics strains, and method for preparing same 有权
    含有益生菌菌株的发酵食品及其制备方法

    公开(公告)号：US08158172B2

    公开(公告)日：2012-04-17

    申请号：US12013685

    申请日：2008-01-14

    申请人： Luc Terragno ,  François Debru ,  Philippe Tessier ,  Stéphane Herve ,  Jean-Michel Faurie

    发明人： Luc Terragno ,  François Debru ,  Philippe Tessier ,  Stéphane Herve ,  Jean-Michel Faurie

    IPC分类号： A23C9/12

    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。