Production of dairy and dairy anologue products with pichia kluyveri yeast
AssigneeChr. Hansen A/S
InventorsPatrizia Buldo, Raquel Fernandez, Kasui Tang, Kristian Fog Nielsen, Asger Geppel
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Abstract
The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures thereof. Fermentation of such products can be made using a starter culture composition comprising Pichia kluyveri strain(s) and lactic acid bacteria strain(s). The composition optionally comprises carbohydrate(s) which is sucrose, fructose and/or glucose.
Claims20
A method for producing a fermented food product, comprising:
- providing a milk base as a substrate,
- adding at least one Pichia kluyveri strain and at least one lactic acid bacteria strain to the substrate,
- fermenting the substrate in the presence of one or more carbohydrate(s) selected from sucrose, fructose and glucose, and
- obtaining the fermented food product.
A starter culture composition comprising a Pichia kluyveri strain and at least one homofermentative lactic acid bacteria strain selected from Streptococcus spp., Pediococcus spp., and Lactobacillus spp.
17-18. (canceled)
Dependencies are inferred from the claim text.