Method of preparing savoury-flavoured products by fermentation of proteins

Abstract From the Canadian patent

The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. The first strain of bacteria is selected from the group Macrococcus Micrococcus, Entercoccus, Staphylococcus Brevibacterium, Anthrobacter , andCorynebacterium preferably Macrococcus caseolyticus. The second strain of bacteria is selected from the lactic acid bacteria - Lactococcus Lactobacillus, Pediococcus or Leuconostoc. The protein source is fermented with the bacteria at a pH above the isoelectric point of the protein preferably at a pH of 5.5-6.5. …