Patent ID: 6649199
Filing Date: 2003-11-18
Classification: A23C,A23L

Abstract:
A process for reducing the duration of the ripening phase during the manufacturing of a fermented food product from a raw material consisting of a milk or a meat, and to improve the organoleptic properties of the fermented food product, said process comprising the steps of:a) preparing a biomass consisting essentially of a mixture of cells of different species of living ripening microorganisms, b) lysing the cells of said ripening microorganisms to obtain cell extracts, c) blending said cell extracts, and d) adding a volume of said cell extracts to said raw material, wherein the number of microorganism cell equivalents contained in the volume of the cell extracts added to the raw material is from 10 to 1000 times greater than the number of the same microorganism cells present in said raw material.