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

Abstract From the Canadian patent

The invention mainly concerns 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 means of ferments containing bifidobacteria said food product has acceptable sensory properties contains more than about 5.107, in particular more than about 108 bifidobacteria 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 …