method for increasing flavor production in a fermentation broth, strain of s. thermóphilus, fermentation broth, food product, method for identifying strains of s. thermóphlus with improved taste production, and, use of a strain of s. thermophilus
JAN SIKKEMA,JEROEN HUGENHOLTZ,MARGREET INEKE PASTINK,WILLEN MEINDERT DE VOS
申请号：
BR112012005144
公开号：
BR112012005144A2
申请日:
2010.09.08
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
The invention describes a method for improving flavor production in a fermented food product, a S. thermophilus strain wherein glutamate dehydrogenase is inactivated, as well as a food product comprising such strain. Moreover, the invention describes a method for identifying S. thermophilus strains having improved flavor production, and use thereof for improving flavor production in a fermented food product.
