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Application filed by Chorbanov, Grozeva, Gaosheva, SaevafiledCriticalChorbanov
Priority to BG95184ApriorityCriticalpatent/BG60448B1/en
Publication of BG95184ApublicationCriticalpatent/BG95184A/en
Publication of BG60448B1publicationCriticalpatent/BG60448B1/en
According to the method, fermented food products of excellent organoleptic and dietetic properties are produced by lactic acid fermentation of non-milk foods which products combine the nutritive qualities of the initial raw materials and the properties of the lactic acid bacteria. According to said method, as a raw material is used oats, suspended in whey or in water with the addition of hydrocarbon source which material is subjected to enzym proteolysis. The obtained homogenous mass after pasteurization is inoculated with 2-4% yeast for Bulgarian yoghourt or 5_8% monocultures of the Lactobacillus species with density 2.5-3.0.108 cells/ml. The incubation at 45°C continues for 3-4 hours, where upon pH sharply drops to 4.6, the product is cooled and stored at 5-12°C. If oats is used as raw material is used oats hydrolysed with proteolytic enzymes, the obtained product contains about 400 mg amine nitrogen/l.
BG95184A1991-09-261991-09-26Method for the preparation of fermented cereal
BG60448B1
(en)
Novel lactic acid bacteria, antibacterial substance produced by the bacteria, fermented milk starter containing the bacteria, and process for producing fermented milk by using the starter