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 language | English |
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Patent number | WO2011031141 |
Priority date | 8/09/09 |
Publication status | Published - 17 Mar 2011 |