发明名称 |
METHODS AND COMPOSITIONS FOR MAKING FERMENTED CEREAL PRODUCTS |
摘要 |
The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using a bread dough made with a starter that included a Lactobacillus fermentum strain that is auxotrophic for methionine and a quantity of whey, a source of methionine, that was selected to stop fermentation when the bread dough reached a desired acidity level. |
申请公布号 |
CA2331491(A1) |
申请公布日期 |
1999.11.18 |
申请号 |
CA19992331491 |
申请日期 |
1999.05.10 |
申请人 |
NUTRIBIOTECH, LLC |
发明人 |
SANDS, DAVID C.;MEGEED, MOHAMED EID A. |
分类号 |
A21D8/04;A23L7/10;A23L7/104 |
主分类号 |
A21D8/04 |
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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