FERMENTATION |
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| 申请号 | US15768358 | 申请日 | 2016-11-04 | 公开(公告)号 | US20180305646A1 | 公开(公告)日 | 2018-10-25 |
| 申请人 | COOPERATIE AVEBE U.A.; | 发明人 | MARCO LUIGI FEDERICO GIUSEPPIN; CATHARINA MARIA ANTOINETTE MOOIJ; ROBIN ERIC JACOBUS SPELBRINK; | ||||
| 摘要 | The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation of acid or ethanol, which method comprises the steps of providing, to a suitable culture medium, a fermentation starter culture comprising a microorganism which liberates acid or ethanol, adding a potato protein protease inhibitor to the culture medium, culturing the microorganism, and obtaining the target substance.It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target substance adversely, and the lag time reduction occurs both in batch- and in semi-continuous processes. The invention further pertains to a fermented food product which is not yogurt, comprising potato protein protease inhibitor. | ||||||
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