Method for improving flavor production in a fermented food product

M.I. Pastink; W.M. de Vos; J. Sikkema; J. Hugenholtz

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: Patent

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

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title = "Method for improving flavor production in a fermented food product",

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",

author = "M.I. Pastink and \{de Vos\}, W.M. and J. Sikkema and J. Hugenholtz",

year = "2011",

month = mar,

day = "17",

language = "English",

type = "Patent",

note = "WO2011031141",

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TY - PAT

T1 - Method for improving flavor production in a fermented food product

AU - Pastink, M.I.

AU - de Vos, W.M.

AU - Sikkema, J.

AU - Hugenholtz, J.

PY - 2011/3/17

Y1 - 2011/3/17

N2 - 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

AB - 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

M3 - Patent

M1 - WO2011031141

ER -

Method for improving flavor production in a fermented food product

Abstract

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