Natural taste enhancing savoury base and a process for its preparation

摘要

A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.

主权项

1. A process for the preparation of a taste enhancing savoury base comprising:
performing a fermentation on substrate using a microorganism of a species selected from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Brevibacterium lactofermentum, Corynebacterium casei, Corynebacterium efficiens and Bacillus subtilis; and using naturally food derived compounds and between 8 to 80% naturally derived compounds obtained by the fermentation selected from the group consisting of glutamate, inosine monophosphate (IMP) and guanosine monophosphate (GMP) to produce a base; wherein the base is not purified by crystallization or chromatographic methods.