| 摘要 |
The invention relates to a method of treating a drink that is intended for human or animal consumption, in order to increase the sweetness thereof. The inventive method is characterised in that a preparation of yeasts, which have been rendered inert by means of enzymatic and/or physicochemical treatment and which contain a sweetening peptidic compound with a molecular weight equal to 2.75 kDa, +/- 0.1 kDa, is added to the drink. The invention also relates to one such sweetening compound. |
