PRODUCTION OF FERMENTED PLANT-BASED PRODUCTS

The present invention relates to the field of food technology, in particular to the preparations plant-based products by fermentation. The plant-based products may be legume based and a selection of suitable strains provide improved flavor profiles in the fermented product. La présente invention con...

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Bibliographische Detailangaben
Hauptverfasser:	POULSEN, Vera Kuzina, HANSEN, Anders, MOGHADAM, Elahe Ghanei, SVENDSEN, Birgit Albrecht, KRARUP, Anders, FERNANDEZ, Raquel
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:	The present invention relates to the field of food technology, in particular to the preparations plant-based products by fermentation. The plant-based products may be legume based and a selection of suitable strains provide improved flavor profiles in the fermented product. La présente invention concerne le domaine de la technologie alimentaire, en particulier les préparations à base de plantes par fermentation. Les produits à base de plantes peuvent être à base de légumineuses et une sélection de souches appropriées fournit des profils d'arôme améliorés au produit fermenté.