| 摘要 |
The invention relates to the use of at least one sulfur amino acid, selected of cysteine or methionine, in general concentration from approximately 5 to approximately 30 mg/l in free form, and starter cultures, comprising lactic acid bacteria, selected of one or several bacteria of the genusand/or bacteria of the type of, and/or, and/or, of one or more bacteria of the genus, for carrying out a method of obtaining a fermented food product with the aid of starter cultures comprising bifidus bacteria. An undesirable sulphur taste is absent in said fermented food product, it comprises more than approximately 5×10bifidus bacteria per gram of the fermented food product in the course of the storage period, which is at least 30 days, and comprises less or equal than a 0.5 % yeast extract or a yeast autolysate, and in the course of said period a ratio of the number of bifidus bacteria, comprised by the fermented food product at the end of storing period to the number of bifidus bacteria, comprised by the fermented food product at the beginning of the storage period, which is at least 30 days, is approximately from 0.2 to approximately 0.8. Also the invention relates to a fermented food product, and also a method for making the fermented food product of initial raw material. |
