Process to increase viability of Bifidobacteria during preservation of fermented fresh food product containing Bifidobacterium strain, useful to prepare fermented food product, comprises adding gum arabic in the product before packaging

Process for increasing the viability of Bifidobacteria during preservation of a fermented fresh food product containing Bifidobacterium strains, comprises addition of gum arabic in the food product before its packaging. An independent claim is included for a fermented food product obtained by the pr...

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Bibliographische Detailangaben
Hauptverfasser:	HERVE STEPHANE, TERRAGNO LUC, DEBRU FRANCOIS, TEISSIER PHILIPPE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES 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:	Process for increasing the viability of Bifidobacteria during preservation of a fermented fresh food product containing Bifidobacterium strains, comprises addition of gum arabic in the food product before its packaging. An independent claim is included for a fermented food product obtained by the process. L'invention est relative à l'utilisation de la gomme d'acacia (ou gomme arabique) en combinaison ou non avec des acides aminés soufrés, pour améliorer la croissance et la survie de bifidobactéries entrant dans la fabrication de produits alimentaires, notamment de produits laitiers, fermentés.