Preparation of compositions including acid-resistant bifidobacteria
AssigneeNestec S.A.
InventorTomaso Sozzi
Life of this patent
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Abstract
Acid resistant bifidobacteria, particularly the strains Bifidobacterium infantis CNCM I-372, Bifidobacterium bifidum CNCM I-373 and Bifidobacterium breve CNCM I-374, are cultured in a semisynthetic or synthetic lactic medium. The culture compositions are resistant to oxygen and acid and have a survival level of at least 1:10 after 30 days at a pH of 4.0 at 5.degree. C. and thus are utilized in acidified food products, such as acidified milks and yogurts, having a pH of from 4.0 to 4.6.
Claims12
A process for preparing cultures containing acid resistant bifidobacteria comprising cultivating a bifidobacteria strain selected from a group consisting of Bifidobacterium infantis CNCM I-372, Bifidobacterium bifidum, CNCM I-373 and Bifidobacterium breve CNCM I-374 inoculated into a medium selected from a group consisting of a semisynthetic and synthetic lactic medium.
A process for preparing food products containing acid resistant bifidobacteria comprising cultivating a bifidobacteria strain selected from a group consisting of Bifidobacterium infantis CNCM I-372, Bifidobacterium bifidum CNCM I-373 and Bifidobacterium breve CNCM I-374 inoculated into a medium selected from a group consisting of a semisynthetic and synthetic lactic medium for obtaining a culture of the strain and then adding the culture obtained to a food product and fermenting the food product for obtaining an acidified food product having a pH of from 4.0 to 4.6.
A process for preparing food products containing acid resistant bifidobacteria comprising cultivating a bifidobacteria strain selected from a group consisting of Bifidobacterium infantis CNCM I-372, Bifidobacterium bifidum CNCM I-373 and Bifidobacterium breve CNCM I-374 inoculated into a medium selected from a group consisting of a semisynthetic and synthetic lactic medium for obtaining a culture of the strain, acidifying a food product to a pH of from 4.0 to 4.6 and then adding the culture to the acidified food product.
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