| abstract |
A method of producing an aromatizing agent in which a protein-rich material is fermented, such as a liquid seed, with a Bacillus subtilis or Bacillus natto strain, rich in protein at 0.5 and 2% by volume containing 5.10% by volume. and 10.sup.9.n. from the parent of the strain per milliliter and the sweat with the protein-rich material to ferment for 1 and 7 days at temperatures of 30 and 45 degC while simultaneously running through the damp air, then the Preparing the mixture containing the fermented material, at least one reducing the sugar and water, this mixture is reacted to a temperature of 80 and 150 degC for 1 minute and 4 hours and the product is reacted. \ t |