粉中のグルテンを完全に分解するための微生物バイオ技術のプロセス
- 专利权人:
- 发明人:
- 申请号：
- JP20110541720
- 公开号：
- JP5712138(B2)
- 申请日:
- 2009.12.17
- 申请国别(地区):
- 日本
- 年份:
- 2015
- 代理人:
- 摘要：
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
- 来源网站：
- 中国工程科技知识中心
