Lactic acid bacteria cultures supported on an expanded cereal fo

Details Lactic acid bacteria cultures supported on an expanded cereal fo Lactic acid bacteria cultures supported on an expanded cereal fo

1992-08-19

1993-05-18

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 61, 426549, 426650, 435178, 4352529, 435260, 435855, A23L 110, A21D 200, C12N 1110

Patent

active

052119718

ABSTRACT:
Supported lactic acid bacteria are produced by culturing lactic acid bacteria in a medium containing an aqueous dispersion of an expanded, pre-gelatinized, starch containing cereal adsorbent obtained by extrusion of a cereal product under a pressure of less than 50 bar at a temperature of at least 150.degree. C. The dispersion has a viscosity at 25.degree. C. of from 30 to 60 mPas when measured as a 10% aqueous dispersion. After culturing, the supported bacteria are separated from the medium and the medium may be recovered as flavor or aroma material for use in baking. In another embodiment, the supported lactic acid bacteria are cultured in a medium to produce a flavor or aroma material.

REFERENCES:
patent: 3677897 (1972-07-01), Jeffreys
patent: 4056637 (1977-11-01), Hagiwara et al.
patent: 4927763 (1990-05-01), Sudoma et al.

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