METHOD FOR IMPROVING FLAVOR OF FOOD

Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A):(A) a cell wall-containing fraction of a gram-positive bacterium.

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Bibliographische Detailangaben
Hauptverfasser:	YAHAGI, Daiki, USAMI, Riku, HIRATANI, Moe, HAYASHI, Kazuyuki, TAJIMA, Yoshinori, MIZUNO, Masaki, KURODA, Motonaka, SEKI, Toshihito, TOYAZAKI, Miku, SUZUKI, Masashi
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Provided is a technology for improving the flavor of food. The flavor of food is improved by adding the following ingredient (A):(A) a cell wall-containing fraction of a gram-positive bacterium.