Stephan Palzer,David Nikolic,Pieter Berends,Dac Thang Ho,Yvette Fleury Rey,Helge Ulmer,Silke Schopp,Daniel Sebastian Appel,Thomas Raab
申请号：
US13256849
公开号：
US08790728B2
申请日:
2010.03.23
申请国别(地区):
US
年份:
2014
代理人:
摘要：
A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.
