Marco Luigi Federico Giuseppin,Robin Eric Jacobus Spelbrink,Catharina Maria Antoinette Mooij
申请号：
US15309372
公开号：
US20170055541A1
申请日:
2015.05.08
申请国别(地区):
US
年份:
2017
代理人:
摘要：
The present invention is in the field of fermentation, and pertains to a method for preparing yogurt by fermentation, comprising the steps of providing a fermentation starter culture comprising a selected microorganism in a suitable culture medium, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and harvesting the yogurt. This method has the advantage that the lag time of fermentation can be reduced by the addition of relatively low amounts of potato protein protease inhibitor. It has the additional advantage that the potato protein protease inhibitor allows for application of the present method over a wide pH range and wide temperature range including pasteurization, is filter sterilizable and that potato protease inhibitor protein is non-allergenic.
