| 摘要 |
The preparation of lactic flour (i.e. fermentation product) from lactic bacteria comprises: (1) fermenting an aqueous suspension of starchy products with amylolytic lactic bacteria in a fermentation medium; and (2) recovering the fermented biomass to obtain a crude lactic flour, optionally followed by fractionation. The preparation of lactic flour (i.e. fermentation product) from lactic bacteria comprises: (1) fermenting an aqueous suspension of starchy products with amylolytic lactic bacteria in a fermentation medium (with a dry solids content of 175 g/l) comprising an inducer of alpha -amylase biosynthesis (at least 75 g/l) and a starchy product (at least 100 g/l) at pH 4-6.5; and (2) recovering the fermented biomass to obtain a crude lactic flour, optionally followed by fractionation. Independent claim are also included for: (1) lactic powders comprising alpha -amylase (more than 50, preferably 70-80, enzymes units/g) and bacteria (10<10>, preferably 1.5 x 10<10>, viable cells/g of powder); (2) alpha -amylases obtained by the above preparation; and (3) a bacterial stock of Lactobacillus paracasei paracasei species, R10107 (registered under number I-2030 at CNCM (27/05/1998)). |
