| 发明名称 | Use of gum arabic for improving the growth and survival of bifidobacteria | ||
| 摘要 | The invention relates to the use of acacia gum (or gum Arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular, of fermented milk products. | ||
| 申请公布号 | US8945641(B2) | 申请公布日期 | 2015.02.03 |
| 申请号 | US200712443883 | 申请日期 | 2007.10.01 |
| 申请人 | Compagnie Gervais Danone | 发明人 | Terragno Luc;Debru François;Herve Stéphane;Teissier Philippe |
| 分类号 | A23L3/3571;A23C9/123;A23C9/13;A23C9/137;A23L1/053;C12N1/20;C12N1/38 | 主分类号 | A23L3/3571 |
| 代理机构 | Alston & Bird LLP | 代理人 | Alston & Bird LLP |
| 主权项 | 1. A method of preparing a fermented fresh food product wherein said method comprises a step of fermenting an appropriate food substrate by a ferment comprising one or more strains of Bifidobacterium animalis, wherein said method comprises the addition of gum Arabic to said food product before packaging of said food product, and wherein the final concentration of gum Arabic in said food product is from about 0.1 to about 3% by weight. | ||
| 地址 | Paris FR | ||