| abstract |
The present invention relates to a process for the preparation of food fermentation materials, which process comprises culturing lactic acid bacteria in a medium containing at least one fermentation activator saccharide, using maltodextrins, branched maltodextrins, soluble starches and mixtures of oligosaccharides as fermentation activators. The invention further relates to a process for the preservation of food fermentation agents, which comprises using at least one fermentation activator saccharide selected from the group consisting of maltodextrins, branched maltodextrins, soluble starches, oligosaccharides and mixtures thereof. The invention also relates to a process for the fermentation of food with the above fermenting substances and to a food composition obtained as a result. SHE |