FUNCTIONAL FOODSTUFF

FIELD: food processing industry, in particular production of functional instant foodstuffs based on plant raw materials and probiotic microorganisms. ^ SUBSTANCE: claimed product contains biomass of probiotic microorganisms with high superoxide dismutase activity (16.3 Units/mg of protein or more),...

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Bibliographische Detailangaben
Hauptverfasser:	NEFEDOVA N.V, GANINA V.I, TROJANOVA T.L, SAMOJLOV V.A, CHABLIN O.V, TOLMACHEV O.JU, SEMENOV G.V
Format:	Patent
Sprache:	eng ; rus
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:	FIELD: food processing industry, in particular production of functional instant foodstuffs based on plant raw materials and probiotic microorganisms. ^ SUBSTANCE: claimed product contains biomass of probiotic microorganisms with high superoxide dismutase activity (16.3 Units/mg of protein or more), selected from strains Streptococcus thermophilus and/or Lactobacillus acidophilus, cultivated in broth optionally containing manganese sulfate. Obtained product is dried by sublimation; ratio of plant puree and probiotic microorganism biomass is from 5:1 to 9:1. Product of present invention makes it possible to compensate bioactive component deficiency in organism, to provide normal function of gastrointestinal tract, and to increase cell viability to senescence factors. ^ EFFECT: foodstuff with improved therapeutic properties. ^ 1 tbl, 9 ex