Compagnie Gervais Danone

Intercontinental Great Brands LLC

François Debru

Luc Terragno

Jean-Michel Faurie

Stéphane Herve

Stephane Herve

Philippe Teissier

Christophe Daval

Phillippe Tessier

Jean-Luc Blachon

Damien Lavergne

Philippe Tessier

Audrey Izoulet

The present invention relates to a process for preparing a fermented product by synergistic co-fermentation ofandsubsp.

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The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing, the food product has acceptable sensory properties, contains more than about 5&#xd7;10, in particular more than about 10per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

Fermented food products containing probiotic strains

The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5&#xb7;10, in particular more than about 10per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.

Fermented food products containing probiotic strains, and their preparation process

The invention relates to the use ofgum (or gum Arabic) possibly in combination with sulphur-containing amino acids, for improving the growth and survival of bifidobacteria which are part of the manufacture of fermented food products, in particular, of fermented milk products.

Use of gum arabic for improving the growth and survival of bifidobacteria

The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5&#xd7;10, in particular more than about 10bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.

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Versailles, France

François Debru