| 摘要 |
<p>A novel lactic leaven and its use in manufacturing food products are disclosed. Said leaven is characterized in particular by the presence of Pichia membranaefaciens yeast in a polysaccharide matrix. It can be manufactured from lacteous kefir grains incorporating a symbiosis of yeasts and bacteria, including the yeast mentioned above. The leaven according to the invention may be used for producing a novel food product by double fermentation of a milk. Said product may be in liquid, semi-solid or solid form and has a remarkable flavour potentiator effect, particularly for coffee, cocoa and chicory.</p> |
