METHOD OF INCREASING PROBIOTIC VIABILITY IN FOOD PRODUCTS

A pre-conditioned probiotic composition and method of forming the pre-conditioned probiotic composition comprises introducing thawed probiotic cells into a pre-conditioning environment having sufficient nutrients and conditions to prepare the thawed probiotic cells for surviving and successfully thr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	PRICE Elizabeth Gutierrez, ALI Zeinab, LEE Yih Jennifer, SCHUMAN James D, BASKER Varadharajan Radhamani, CHEN Yumin, FRANKRONE Cordula, VAN DIKE Kelly, KASTURI Prabhakar, GONZALEZ Juan, MUI Tracy
Format:	Patent
Sprache:	eng ; spa
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A pre-conditioned probiotic composition and method of forming the pre-conditioned probiotic composition comprises introducing thawed probiotic cells into a pre-conditioning environment having sufficient nutrients and conditions to prepare the thawed probiotic cells for surviving and successfully thriving in a targeted food product. Thawed probiotic cells are then provided with an incubation period of at least 2 hours to produce inoculation pre-treated probiotic cells with improved shelf life in a food product. Una composición de probiótico previamente condicionado y un método para formar la composición de probiótico previamente condicionado que introduce células probióticas derretidas a un entorno de condicionamiento previo que tiene suficientes nutrientes y condiciones para preparar las células probióticas derretidas para su supervivencia y prosperidad exitosa en un producto alimenticio específico. Las células probióticas derretidas se proporcionan posteriormente con un periodo de incubación de al menos 2 horas para producir células probióticas previamente tratadas con una vida útil mejorada en un producto alimenticio.