METHOD FOR THE ACCELERATION OF INDUSTRIAL FERMENTATIONS WITH USE OF POLYPHENOLS IN SIMPLE OR POCKETED FORM

摘要

Novelty: Method of the acceleration of industrial fermentations for the production of foodstuff, pharmaceutical or chemical products with addition of polyphenols to the fermentation substrate for actuation and acceleration of the multiplication of microbial cells of the starter culture with the aim to achieve the highest fermentation velocity. Properties: The polyphenols are of vegetable originand can be added either in a simple form or pocketed into different carriers-macromolecules for being protected, preserving their biological activity and preventing the taste and colour alteration of the final product. When applied to foodstuff, said method increases the fermentation velocity and incites the sharp modification (drop) of the pH by protecting foodstuff from microbiological alterations. Furthermore, the presence of polyphenols in the final product endows this last with operational characteristics. Embodiment: Application in the production of foodstuff, pharmaceutical or chemical products or wherever required by using fermentations for the transformations of biological materials.