| abstract |
FIELD: food industry. n SUBSTANCE: methods include fermenting a vegetable protein source with fungi Aspergillus sp. with obtaining grain fermented broth. Said grain fermented broth is subjected to bacterial fermentation using Corynebacterium sp. or Brevibacterium lactofermentum to obtain fermented broth with IMP or fermented broth with glutamic acid. The invention relates to fermented broth with IMP and fermented broth with glutamic acid, which are obtained by the above method. The invention relates to a natural corrective and to a food composition containing a natural corrective. n EFFECT: invention allows to use for a natural corrective only fermented broth, without adding any additional component and without performing any chemical process. n 27 cl, 6 dwg, 18 tbl, 11 ex |