Cultured protein hydrolysate
AssigneeGivaudan SA
InventorsDaniel Jaeger, Cristina Hering-Giovanola, Michael Affolter
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Abstract
This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity. The invention also relates to an isolated strain of thermotolerant lactic acid bacteria strains selected for their ability to provide a glutaminase activity and their use for preparing a seasoning or flavor for culinary or petfood products.
Claims22
A process for the preparation of a cultured savory base, which comprises hydrolyzing, for a sufficient time to prepare a savory material, a protein-containing material using a combination of at least one enzyme with at least one thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity.
An isolated thermotolerant lactic acid bacteria strain selected for its ability to provide a glutaminase activity.
Dependencies are inferred from the claim text.