Compagnie Gervais Danone

Stephane Herve

Luc Terragno

Philippe Tessier

Jean-Michel Faurie

Philippe Teissier

Phillippe Tessier

Jean-Luc Blachon

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

Growing community of inventors

Madrid, Spain

Stephane Herve