Title:
プロバイオティック菌株を含む発酵食品及びその製造方法
Document Type and Number:
Japanese Patent JP2009501017
Kind Code:
A
Abstract:
The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
Inventors:
Terano backpack
De Bru Francois
Tessier Philippe
Herve Stefan
Folly Jean-Michel
De Bru Francois
Tessier Philippe
Herve Stefan
Folly Jean-Michel
Application Number:
JP2008520918A
Publication Date:
January 15, 2009
Filing Date:
July 11, 2006
Export Citation:
Assignee:
COMPAGNIE GERVAIS DANONE
International Classes:
A23C9/127; A23C9/13; A23C11/10; A23L2/02; A23L7/104; A23L11/30; A23L19/20; A23L27/50
Domestic Patent References:
| JP2005517383A | 2005-06-16 | |||
| JP2002335860A | 2002-11-26 | |||
| JPH07104A | 1995-01-06 | |||
| JP2003506063A | 2003-02-18 | |||
| JPH09201164A | 1997-08-05 | |||
| JP2002017254A | 2002-01-22 | |||
| JPH02308754A | 1990-12-21 | |||
| JPH10286078A | 1998-10-27 |
Other References:
J.DAIRY SCI(1998),VOL.81,NO.11,P.2804-2816, JPN7010003647, ISSN: 0001772486
INT.DAIRY J.(1997),VOL.7,NO.8/9,P.537-545, JPN6010064532, ISSN: 0001772487
INT.DAIRY J.(1997),VOL.7,NO.8/9,P.537-545, JPN6010064532, ISSN: 0001772487
Attorney, Agent or Firm:
Kenichi Morita
Kenjiro Yamaguchi
Kenjiro Yamaguchi