Method for improving flavor production in a fermented food product

M.I. Pastink (Inventor), W.M. de Vos (Inventor), J. Sikkema (Inventor), J. Hugenholtz (Inventor)

Research output: PatentProfessional

Abstract

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
Original languageEnglish
Patent numberWO2011031141
Priority date8/09/09
Publication statusPublished - 17 Mar 2011

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