Compagnie Gervais Danone

Stéphane Herve

François Debru

Luc Terragno

Jean-Michel Faurie

Philippe Teissier

Jean-Luc Blachon

Philippe Tessier

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.

Fermented food products containing probiotics strains, and method for preparing same

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Sceaux, France

Stéphane Herve