GIUSEPPIN MARCO LUIGI FEDERICO,SPELBRINK ROBIN ERIC JACOBUS,MOOIJ CATHARINA MARIA ANTOINETTE
申请号：
IN201647033131
公开号：
IN201647033131A
申请日:
2016.09.28
申请国别(地区):
IN
年份:
2016
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 p H range and wide temperature range including pasteurization is filter sterilizable and that potato protease inhibitor protein is non allergenic.
