ES2571931T3 - Modulación del gusto y del sabor en productos lácteos mediante biotransformación - Google Patents

Modulación del gusto y del sabor en productos lácteos mediante biotransformación

Info

Publication number
ES2571931T3
ES2571931T3 ES07819246T ES07819246T ES2571931T3 ES 2571931 T3 ES2571931 T3 ES 2571931T3 ES 07819246 T ES07819246 T ES 07819246T ES 07819246 T ES07819246 T ES 07819246T ES 2571931 T3 ES2571931 T3 ES 2571931T3
Authority
ES
Spain
Prior art keywords
taste
amino acid
milk source
fermentation
source
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
ES07819246T
Other languages
English (en)
Inventor
Marcel Braun
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Application granted granted Critical
Publication of ES2571931T3 publication Critical patent/ES2571931T3/es
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)

Abstract

Método para promover un sabor no sabroso en un producto alimentario que comprende las etapas de: a) adición de al menos un aminoácido a una fuente láctea, en la que el un aminoácido se selecciona de entre fenilalanina, leucina, isoleucina, valina y mezclas de los mismos, b) adición de al menos un microorganismo a la fuente láctea, en la que el microorganismo produce al menos una enzima capaz de convertir el(los) aminoácido(s), c) fermentación de la fuente láctea, en la que la(s) enzima(s) liberadas reacciona(n) con el(los) aminoácido(s) presente(s) en la mezcla de fermentación para proporcionar productos directos o indirectos de conversión que son responsables de un sabor concreto, en la que el sabor es un sabor no sabroso, d) adición de una lipasa y una lactasa en forma de preparaciones enzimáticas o en forma de enzimas inmovilizadas, antes de y/o durante y/o después de la fermentación, e) de forma opcional, deshidratación de la fuente láctea fermentada y f) adición de dicha fuente láctea fermentada al producto alimentario.
ES07819246T 2006-10-23 2007-10-23 Modulación del gusto y del sabor en productos lácteos mediante biotransformación Active ES2571931T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06022153.8A EP1915913B1 (en) 2006-10-23 2006-10-23 Taste and flavour modulation by biotransformation in milk products
PCT/EP2007/009185 WO2008049581A1 (en) 2006-10-23 2007-10-23 Taste and flavour modulation by biotransformation in milk products

Publications (1)

Publication Number Publication Date
ES2571931T3 true ES2571931T3 (es) 2016-05-27

Family

ID=37761029

Family Applications (3)

Application Number Title Priority Date Filing Date
ES06022153.8T Active ES2557160T3 (es) 2006-10-23 2006-10-23 Modulación del aroma y el sabor mediante biotransformación en productos lácteos
ES07819246T Active ES2571931T3 (es) 2006-10-23 2007-10-23 Modulación del gusto y del sabor en productos lácteos mediante biotransformación
ES11159520.3T Active ES2562923T3 (es) 2006-10-23 2007-10-23 Modulación del gusto y del sabor en productos lácteos mediante biotransformación

Family Applications Before (1)

Application Number Title Priority Date Filing Date
ES06022153.8T Active ES2557160T3 (es) 2006-10-23 2006-10-23 Modulación del aroma y el sabor mediante biotransformación en productos lácteos

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES11159520.3T Active ES2562923T3 (es) 2006-10-23 2007-10-23 Modulación del gusto y del sabor en productos lácteos mediante biotransformación

Country Status (14)

Country Link
US (1) US10517311B2 (es)
EP (3) EP1915913B1 (es)
CN (1) CN101528061B (es)
AR (1) AR063526A1 (es)
AU (1) AU2007308407B2 (es)
BR (1) BRPI0717349A2 (es)
CL (1) CL2007003047A1 (es)
ES (3) ES2557160T3 (es)
MX (2) MX2009004305A (es)
MY (2) MY181747A (es)
PL (3) PL1915913T3 (es)
PT (2) PT1915913E (es)
TW (1) TW200826847A (es)
WO (1) WO2008049581A1 (es)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2733562C (en) 2008-06-23 2016-08-09 Amano Enzyme Usa, Ltd. Enzymatic methods of flavor modification
EP2395849A1 (en) 2009-02-10 2011-12-21 Cargill, Incorporated Emulsion-like compositions
JP5860396B2 (ja) 2009-05-11 2016-02-16 ネステク ソシエテ アノニム ラクトバチルス・ジョンソニーＬａ１ＮＣＣ５３３（ＣＮＣＭＩ−１２２５）及び免疫障害
EP2389815A1 (en) * 2010-05-31 2011-11-30 Cargill Inc. Milk and chocolate crumb having enhanced caramel flavor
CN102018036A (zh) * 2010-12-08 2011-04-20 内蒙古伊利实业集团股份有限公司 一种天然增香的液态乳制品及其制备方法
AU2011347348B2 (en) * 2010-12-20 2016-11-03 Société des Produits Nestlé S.A. Flavour modulation by bio-processing using flavour forming bacteria strains
PL2655596T3 (pl) * 2010-12-20 2017-10-31 Nestec Sa Modulacja smaku przez fermentację źródła mlecznego dla wytworzenia różnorodnych smaków z zastosowaniem koktajlu szczepów bakteryjnych
US20130266689A1 (en) * 2010-12-20 2013-10-10 Marcel Braun Flavour modulation by bio-processing using cream-flavour forming bacteria strains
CN102273609B (zh) * 2011-08-26 2012-11-14 广东汇香源生物科技股份有限公司 一种复合菌种发酵奶味香精的制备方法
WO2013171018A2 (de) 2012-05-16 2013-11-21 Symrise Ag Mischungen mit verbesserter kühlwirkung
AU2013318686B2 (en) 2012-09-19 2017-11-30 Grespo Ab Compositions for improvement of brain function
CN102907552B (zh) * 2012-10-08 2015-08-05 云南冷云食品饮料有限责任公司 一种添加脂肪分解酶的低脂冰淇淋及其制作工艺
EP2842428B1 (en) 2013-08-27 2018-08-08 Symrise AG Oral composition
CN105166062A (zh) * 2015-08-07 2015-12-23 浙江巨邦高新技术有限公司 一种浓缩天然奶油风味剂的制备方法
BR112018012519A2 (pt) * 2015-12-22 2018-12-11 Nestec Sa produto lácteo flavorizado
ES2784506T3 (es) * 2015-12-24 2020-09-28 Gervais Danone Sa Utilización de una lactasa para mejorar la preparación de un producto lácteo fermentado colado
CN105838751A (zh) * 2016-03-17 2016-08-10 齐鲁工业大学 一种提高芽孢杆菌发酵四甲基吡嗪产率的方法
EP3228194B1 (en) * 2016-04-07 2021-03-17 DSM IP Assets B.V. Fermented milk product with diacetyl produced with aid of lactase
CN108064937A (zh) * 2016-11-15 2018-05-25 内蒙古伊利实业集团股份有限公司 利用脯氨酸内切酶改性的饮用型发酵乳制品及其制备方法
CN109105490B (zh) * 2018-08-01 2020-03-06 江南大学 一种牦牛酸奶的制备方法
EP3607834A1 (en) * 2018-08-10 2020-02-12 Arla Foods amba Liquid flavouring ingredient produced by fermentation
CN113993500B (zh) 2019-06-13 2025-08-12 德国德之馨香精香料公司 一种清凉制剂
CN113519622B (zh) * 2020-04-16 2023-06-23 内蒙古蒙牛乳业（集团）股份有限公司 一种稳定剂组合物、常温褐色酸奶及其制备方法
US20220022478A1 (en) * 2020-07-27 2022-01-27 Sargento Foods Inc. Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes
CN114950545B (zh) * 2022-03-28 2024-06-07 浙江恒逸石化研究院有限公司 一种用于乙醛偶姻缩合反应的噁唑盐催化剂及其制备方法和应用
CN114885983B (zh) * 2022-07-11 2022-10-18 广州喜乐食品企业有限公司 一种产生风味成分的乳酸菌发酵工艺
JP2024123440A (ja) * 2023-03-01 2024-09-12 長谷川香料株式会社 飲食品用風味改善剤の製造方法

Family Cites Families (54)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE148419C (es) * 1901-03-09
GB823556A (en) * 1955-06-13 1959-11-11 Instant Milk Company Improvements in or relating to the manufacture of chocolate-flavoured milk powders
GB1070400A (en) * 1965-09-30 1967-06-01 Ajinomoto Kk A method of preparing an improved milk product
US3858492A (en) * 1967-03-14 1975-01-07 Kyowa Hakko Kogyo Kk Flavor enhancement of milk foodstuffs
JPS4915785A (es) 1972-05-24 1974-02-12
JPS5436192B2 (es) 1972-05-31 1979-11-07
CH576239A5 (es) * 1972-12-18 1976-06-15 Givaudan & Cie Sa
US3852496A (en) * 1973-09-04 1974-12-03 Corning Glass Works Treatment of whey with immobilized lactase and glucose isomerase
US3975544A (en) * 1974-05-10 1976-08-17 Cornell University Flavor development by enzyme preparation in natural and processed cheddar cheese
US4007283A (en) * 1975-10-28 1977-02-08 The Regents Of The University Of California Production and utilization of lactase
JPS5846816B2 (ja) 1978-09-21 1983-10-19 富士電機株式会社 機械保持形電磁接触器
JPS5843755A (ja) 1981-09-08 1983-03-14 T Hasegawa Co Ltd ミルク様香味賦与乃至変調剤
JPS5843755B2 (ja) 1982-12-15 1983-09-28 安雄 犬甘 フ−プ・バトンの製造方法
DK403484A (da) 1983-08-29 1985-03-01 Stauffer Chemical Co Stof med ostearoma
US4675193A (en) * 1983-10-31 1987-06-23 Borden, Inc. Cheese-flavored substance and method of producing same
JPS60261688A (ja) 1984-06-07 1985-12-24 Ishikawajima Harima Heavy Ind Co Ltd ライニング管の製造方法
JPH0783686B2 (ja) 1987-06-24 1995-09-13 長谷川香料株式会社 持続性乳製品フレ−バ−の製造方法
FI914241A7 (fi) * 1989-03-09 1991-09-09 Praxis Biologics Inc Rokotteita ei-tyypitettävää Haemophilus influenzae-bakteereja vastaan
US5145697A (en) * 1989-04-26 1992-09-08 Mpy Foods, Inc. Instant yogurt composition and process
US5041296A (en) * 1989-06-26 1991-08-20 International Flavors & Fragrances Inc. Process for microwave chocolate flavor formulation, product produced thereby and uses thereof in augmenting or enhancing the flavor of foodstuffs, beverages and chewing gums
JPH0740923B2 (ja) 1989-09-12 1995-05-10 雪印乳業株式会社 細胞接合による新規な乳酸菌、それを利用した醗酵乳及びその製造法
IL95682A (en) * 1989-09-15 1995-07-31 Pfw Bv Yogurt flavor and production
JP2875825B2 (ja) 1989-10-13 1999-03-31 明治乳業株式会社 ミルキー風味およびこく味を有する発酵乳フレーバーの製造法
JPH05501197A (ja) * 1990-07-30 1993-03-11 ザ　ヌトラスウィート　カンパニー カロリー低減乳ミックス
JP2756183B2 (ja) 1990-10-31 1998-05-25 森永乳業株式会社 発酵フレーバーの製造法
JP3127962B2 (ja) 1990-12-27 2001-01-29 チノン株式会社 監視装置
JPH0549385A (ja) 1991-08-14 1993-03-02 Meiji Milk Prod Co Ltd パン類の風味改善剤およびパン類の製造法
JP2959892B2 (ja) 1991-10-02 1999-10-06 長谷川香料株式会社 持続性乳製品フレーバーの製造方法
JPH05120942A (ja) 1991-10-25 1993-05-18 Hideki Sanai 電気開閉器の接点清浄構造
JP2889428B2 (ja) 1992-03-06 1999-05-10 長谷川香料株式会社 乳製品フレーバーの製造法
JP3175978B2 (ja) 1992-08-31 2001-06-11 パイオニア株式会社 トラッキングエラー信号生成装置
JPH06319448A (ja) 1993-05-07 1994-11-22 Kanegafuchi Chem Ind Co Ltd 粉体乳製品の乳風味の向上方法
JP3274792B2 (ja) 1995-08-01 2002-04-15 長谷川香料株式会社 飲食品の風味改良剤
ATE298363T1 (de) * 1996-07-09 2005-07-15 Nestle Sa Verfahren zur sprühtrocknung
US5820719A (en) 1997-01-28 1998-10-13 Worthen Industries, Inc. Method for forming a sole having a heat activatable adhesive adhered to one side thereof for subsequent attachment to an upper
FR2799633B1 (fr) * 1999-10-14 2002-03-22 Sometec Procede et dispositif d'amelioration de la precision de mesure d'une vitesse d'un fluide
US6251445B1 (en) 1999-05-19 2001-06-26 Kraft Foods, Inc. Method for producing enzyme-modified cheese flavorings
DK1223813T3 (da) * 1999-10-28 2013-06-24 Dsm Ip Assets Bv Fremgangsmåde til fremstilling af ost ved brug af svækkede kluyveromyces lactis-celler
FI113741B (fi) * 1999-11-01 2004-06-15 Valio Oy Menetelmä verenpainetta alentavia peptidejä sisältävän tuotteen valmistamiseksi
GB9930546D0 (en) 1999-12-23 2000-02-16 Rhodia Texel Limited Cheese ripening process
US6635303B1 (en) * 2000-06-30 2003-10-21 Hawley & Hoops, Inc. Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same
WO2002000845A1 (en) * 2000-06-30 2002-01-03 Nizo Food Research Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms
JP3744776B2 (ja) * 2000-07-28 2006-02-15 日本製乳株式会社 カラメル風味を呈する食品素材粉末の製造方法
US6406724B1 (en) * 2000-09-12 2002-06-18 Kraft Foods Holdings, Inc. Natural biogenerated cheese flavoring system
JP3588321B2 (ja) 2000-11-07 2004-11-10 長谷川香料株式会社 乳製品フレーバー
JP2002306062A (ja) * 2001-02-08 2002-10-22 Sakuma Seika Kk キャラメル粉乳の製造方法及び該キャラメル粉乳を用いた食品
NZ511202A (en) * 2001-04-19 2002-11-26 New Zealand Dairy Board Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria
JP3706345B2 (ja) 2002-02-26 2005-10-12 長谷川香料株式会社 乳飲料又は発酵乳の風味改良剤
CN1506108A (zh) * 2002-12-09 2004-06-23 戚海燕 一种食用又能化妆美容面膜的奶粉复合粉
JP2004236638A (ja) 2003-02-10 2004-08-26 Taiyo Corp 発酵乳乳清発酵液の製造法
JP4184121B2 (ja) 2003-03-10 2008-11-19 塩野香料株式会社 ホエイの酵素処理物の製造法、乳製品用天然系テイストフレーバー及びそれで賦香された乳製品
FR2861549B1 (fr) * 2003-10-31 2006-07-07 Rhodia Chimie Sa Aromatisation d'un produit laitier a partir d'au moins une bactrerie produisant une bacteriocine et appartenant au genre pediococcus
JP4009247B2 (ja) 2003-11-27 2007-11-14 株式会社ヤクルト本社 風味及び品質安定性が良好な発酵乳
TR201808255T4 (tr) * 2005-01-31 2018-07-23 Nestec Sa Besin ürünleri hazırlamak için işlem.

Also Published As

Publication number Publication date
CN101528061B (zh) 2016-11-09
EP1915913B1 (en) 2015-11-18
PT1915913E (pt) 2016-02-16
MX336471B (es) 2016-01-18
EP2083639B1 (en) 2016-04-06
MY181747A (en) 2021-01-06
PT2366293E (pt) 2016-03-18
US10517311B2 (en) 2019-12-31
EP2083639A1 (en) 2009-08-05
PL1915913T3 (pl) 2016-06-30
AR063526A1 (es) 2009-01-28
US20110014322A1 (en) 2011-01-20
CN101528061A (zh) 2009-09-09
WO2008049581A1 (en) 2008-05-02
EP1915913A1 (en) 2008-04-30
PL2366293T4 (pl) 2017-03-31
TW200826847A (en) 2008-07-01
MY166658A (en) 2018-07-18
BRPI0717349A2 (pt) 2013-10-15
AU2007308407B2 (en) 2013-08-01
ES2562923T3 (es) 2016-03-09
PL2366293T3 (pl) 2016-08-31
ES2557160T3 (es) 2016-01-22
AU2007308407A1 (en) 2008-05-02
PL2083639T3 (pl) 2016-10-31
CL2007003047A1 (es) 2008-04-18
EP2366293B1 (en) 2016-01-20
EP2366293A1 (en) 2011-09-21
MX2009004305A (es) 2009-05-05

Similar Documents

Publication Publication Date Title
MX2022009132A (es) Hidrolizados de proteina derivados de microorganismos, y metodos de preparacion y uso de los mismos.
AR101545A1 (es) Método para producir un producto lácteo fermentado con baja concentración de lactosa
KR20210111870A (ko) 균사체화된 고단백 식품 조성물의 제조 방법 및 용도
AR105865A1 (es) Bacterias lactobacillus fermentum que inhiben la post-acidificación
CL2007003047A1 (es) Proceso para promover un sabor no sabroso en un producto alimenticio que comprende agregar al menos un aminoacido y un microorganismo a una fuente de leche, fermentar, agregar lipasa, y agregarla al producto; proceso para saborizar leche en polvo; po
US8993016B2 (en) Flavor enhancer for food or drink, production method thereof, and food or drink comprising flavor enhancer
CL2023000779A1 (es) Proceso para preparar análogos de bebidas lácteas fermentadas de origen vegetal estables en estantería y
AR112422A1 (es) Producto de proteína unicelular y proceso para crearlo
PL1893033T3 (pl) Sposób otrzymywania analogu produktu mlecznego
Le et al. Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk
CA2753348A1 (en) Fermented milk with low lactose content and a method for manufacturing the same
KV Applications of microbes in food industry
AR038425A1 (es) Procedimiento para la manufactura de productos lacteos fermentados mediante enzimas de origen bacteriano
Yuwanita et al. Nutritional improvement of Spirulina (Arthrospira platensis) by-product through simultaneous fermentation with Bacillus subtilis (T2A) & (T3P1), and Lactococcus formosensis (JAL 11)
RU2013133894A (ru) Модуляция вкуса и аромата посредством биотехнологии с применением бактериальных штаммов, обеспечивающих вкус и аромат
AR076693A1 (es) Procedimientopara preparar un producto fermentado a base de soja
CN102793124A (zh) 提高发酵辣椒产品γ-氨基丁酸含量及发酵品质的方法
TW200740378A (en) Epidermal differentiation and keratinization promoter and functional food and beverage for promoting epidermal keratinization
KR101481794B1 (ko) 오르니틴 생산능력이 있는 페디오코커스 펜토사세우스 ayo-1 균주를 이용한 오르니틴을 함유하는 요구르트 제조방법
JP2004057047A (ja) 乳酸菌の生育促進剤及びその製造法
RU2008137775A (ru) Средство для лечения заболеваний желудочно-кишечного тракта и способ его получения
JP2007104977A (ja) γ−アミノ酪酸含有物の製造方法
MY189202A (en) A method of producing natural product enzyme using lactic acid bacteria
WO2009117743A3 (en) Novel chrysochromulina species, methods and media therefor, and products derived therefrom
ES2482640B1 (es) Nuevas cepas de la especie Lactobacillus brevis para la utlización en masas madres panarias