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...

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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
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