发明名称 |
USE OF LACTIC BACTERIA FOR PRESERVING THE FLAVANOLS OF A FOOD PRODUCT AND PREVENTING THE BROWNING OF WINE |
摘要 |
<p>The invention relates to the use of at least one lactic bacterium of the GRAS (Generally Regarded As Safe) standard, for preserving a larger quantity of flavanols, preferably (+)-catechin and/or (-)-epicatechin, in at least one food product, and also to reduce the browning of at least one type of wine compared to a control, said wine preferably being white wine.</p> |
申请公布号 |
WO2011151494(A1) |
申请公布日期 |
2011.12.08 |
申请号 |
WO2011ES70357 |
申请日期 |
2011.05.18 |
申请人 |
CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS (CSIC);LOPEZ DE FELIPE TOLEDANO, FELIX;MUNOZ MORENO, M. ROSARIO;CURIEL GAMIZ, J. ANTONIO |
发明人 |
LOPEZ DE FELIPE TOLEDANO, FELIX;MUNOZ MORENO, M. ROSARIO;CURIEL GAMIZ, J. ANTONIO |
分类号 |
C12G1/022;C12G1/02;C12R1/865 |
主分类号 |
C12G1/022 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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