PALZER, Stephan,NIKOLIC, David,BERENDS, Pieter,HO, Dac Thang,FLEURY REY, Yvette,ULMER, Helge,SCHOPP, Silke,APPEL, Daniel Sebastian,RAAB, Thomas
申请号：
HUE10709739
公开号：
HUE031897T2
申请日:
2010.03.23
申请国别(地区):
HU
年份:
2017
代理人:
摘要：
The present invention concerns a taste enhancing savoury base comprising: - between 8 to 80 % of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, - naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said 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 and wherein said base is not purified.
