CULTURED PROTEIN HYDROLYSATE

摘要

This invention relates to a process for the production of a cultured savory base which comprises hydrolysing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing seasonings, flavour and culinary and petfood products.