Fermented product based on an oat suspension

Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material

Reexamination Certificate

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C426S061000, C426S618000

Reexamination Certificate

active

10416265

ABSTRACT:
A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product, and a starter culture useful in the process.

REFERENCES:
patent: 5686123 (1997-11-01), Lindahl et al.
patent: 0 988 793 (2000-03-01), None
patent: 88856 (1993-04-01), None
patent: WO 99/18807 (1999-04-01), None
UK NCC Data Sheet; Strain Databases. Lactobacillus delbrueckii subsp. bulgaricus @ the NCIMB, re: strain NCFB 2772. Date N/A.
“Fermentation properties of intestinal strains of Lactobacillus, of a sour dough and of a yoghurt starter culture in an oat-based nutritive solution” by I. Marklinder and C. Lonner, Food Microbiology, 1992, 9, 197-205.
“Lactic Acid Bacteria in an Oat-based Non-dairy Milk Substitute: Fermentation Characteristics and Exopolysaccharide Formation” by Olof Martensson et al., Levenm.-Wiss. u.-Technol., 33, 525-530 (Dec. 2000).
Kurka et al., A yohurt-like oat bran pudding: experiments and prospects. Poster, ICC 1991 Symposium Cereal Based Foods: New Developments, Prague, Czechoslovakia (Jun. 1991).

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