Patent ID: 8257761

Claim:
A fermented pomegranate juice obtained by a method comprising the fermentation of a medium containing pomegranate juice, wherein the yeast Saccharomyces boulardii and Lactobacillus plantarum are used for the fermentation, wherein the fermented pomegranate juice contains 0.25% to 4% of one or more polyphenols, relative to the total weight of the fermented pomegranate juice at the end of the fermentation process and before any optional other transformation; the sugar content of the fermented pomegranate juice, measured as percentage of glucose and of fructose, amounts to a maximum of 2% relative to the total weight of the fermented pomegranate juice after the end of the fermentation process and before any optional other transformation; wherein the fermentation is first carried out in the presence of the yeast Saccharomyces boulardii and immediately afterward in the presence of Lactobacillus plantarum or wherein the fermentation is first carried out in the presence of Lactobacillus plantarum and immediately afterward in the presence of the yeast Saccharomyces boulardii ; or wherein the fermentation takes place as a cofermentation in the simultaneous presence of the yeast Saccharomyces boulardii and Lactobacillus plantarum; wherein the fermented pomegranate juice has a pH value of 3 to 6 and wherein the fermentation takes place at a temperature of from 30 to 38° C.