Fermented plant compositions having modified organoleptic properties
OwnerChantale HOULE, Juliana Miguel VAZinventors
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Abstract
The present disclosure provides a fermented plant composition comprising (i) at least one component of an aqueous extract of a plant and (ii) at least one organic acid of a fermentation of the aqueous extract of the plant by a consortium of a symbiotic culture of bacteria and yeasts, wherein the aqueous extract of the has an organoleptic defect prior to the fermentation. The resulting fermented plant composition lacks the organoleptic defect of the unfermented plant and, in some embodiments, has an increased bioavailability in one or more components of the composition (when compared to the non-fermented, raw, aqueous plant extract).
Claims20
A fermented plant composition comprising (i) at least one component of an aqueous extract of a plant and (ii) at least one organic acid of a fermentation of the aqueous extract of the plant by a consortium of a symbiotic culture of bacteria and yeasts, wherein the aqueous extract of the plant has an organoleptic defect prior to the fermentation.
A process for obtaining a fermented plant composition, the process comprising:
- (a) providing an aqueous extract from a plant;
- (b) adding a carbohydrate source to the aqueous extract of the plant to obtain a supplemented aqueous plant extract;
- and
- (c) fermenting the supplemented aqueous plant extract to with a consortium of a symbiotic culture of bacteria and yeasts under conditions to allow the production of an organic acid by the bacteria of the consortium in the fermented plant composition;
- and
- wherein the aqueous extract of the plant has an organoleptic defect prior to fermentation, and
- wherein the carbohydrate source can be metabolized by the yeasts of the consortium.
Dependencies are inferred from the claim text.