Patent ID: 8486468
Filing Date: 2013-07-16
Classification: A23C,A23K,A23L,C12G,C12N,C12R,Y02E

Abstract:
1. A method of increasing the shelf life and/or the quality of an edible product comprising adding to the product an effective amount of a starter culture composition which is a starter culture comprising a culturally modified lactic acid bacterial cell that has, relative to the cell from which it is derived, an increased content of a porphyrin compound which includes iron, wherein said porphyrin compound is haemin, heme or cytochrome d, wherein the composition is in the form of a frozen, or freeze dried composition, wherein the composition contains an amount of viable culturally modified lactic acid bacterial cells which are in the range of 10 wherein the bacterial cell is of a bacterial species selected from the group consisting of wherein shelf life is the period of time in which the edible product is acceptable for consumption.