FERMENTI LATTICI IN ASSOCIAZIONE SIMBIOTICA E LORO IMPIEGO NELLA PREPARAZIONE DI PRODOTTI LATTIERO-CASEARI ED ALIMENTARI IN GENERE

Live and viable symbiotic association of lactic microorganisms in conc. and dried form for use in prodn. of milk and cheese products and of food products for animal or human nutrition, is new. Sprecifically, the compsns. contains Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) at r...

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Hauptverfasser:	BRUNA BIANCHI SALVADORI, CLAUDIO ROTTIGNI
Format:	Patent
Sprache:	ita
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FODDER FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Live and viable symbiotic association of lactic microorganisms in conc. and dried form for use in prodn. of milk and cheese products and of food products for animal or human nutrition, is new. Sprecifically, the compsns. contains Lactobacillus bulgaricus (Lb) and Streptococcus thermophilus (St) at ratio 1:100-100:1, opt. together with other bacteria, their spores, yeasts, fungi, etc. USE/ADVANTAGE - The compsn. can be used to make e.g. hard or soft cheese; fermented milk or beverages; yoghurt; dietetic products; pharmaceuticals, etc. It has good long-term storage stability at 4-7 deg. C and can be used for cheese making without addn. of other bacterial species.