PRODUCTION OF CONSUMABLE PRODUCTS

• Main Authors: STENHUUS, BO, MARTINS, INES, KATZ, MICHAEL, DURHUUS, THOMAS THOMASEN
• Format: Patent
• Language: English; French
• Published: 23.07.2009
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; EDIBLE DOUGHS; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION THEREOF; SPIRITS; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

A consumable product such as a fermented beverage, a leavened bakery product, or a fermented sausage containing pinosylvin and/or containing non-glycosylated resveratrol is produced by fermentation with a microbial cell comprising a metabolic pathway for the production of pinosylvin and/or for the production of non-glycosylated resveratrol and thereby producing pinosylvin and/or non- glycosylated resveratrol in situ in the consumable product during said fermentation. Selon l'invention, un produit consommable, tel qu'une boisson fermentée, un produit de boulangerie levé ou une saucisse sèche, contenant de la pinosylvine et/ou contenant du resvératrol non glycosylé est obtenu par fermentation avec une cellule microbienne comprenant une voie métabolique pour la production de pinosylvine et/ou pour la production de resvératrol non glycosylé, ce qui permet ainsi de produire de la pinosylvine et/ou du resvératrol non glycosylé in situ dans le produit consommable pendant ladite fermentation.