| abstract |
The stability of dried cultures of lactic acid-producing bacteria is potentiated by incorporating in the fermented culture, prior to drying thereof, a combination of ascorbate with either glutamate or aspartate. These co-acting potentiators can be added as free acids or as water-soluble salts. The invention has particular utility in home use preparations; namely, in stabilizing dried cultures of Yogurt and/or acidophilus bacteria, either prepared as a powder for home fermentation application, or prepared as tablets for oral consumption. In general, the invention can be employed in the preparation of any dried lactic acid producing bacterial culture, including cultures for the commercial manufacture of cheese and related food products. |