PRODUCTION OF ALCOHOL-FREE FERMENTED VEGETABLE JUICE WITH PICHIA KLUYVERI YEAST

Abstract: the invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. the invention also provides strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.

Inventor(s): Sofie SAERENS, Jan Hendrick SWIEGERS

CPC Classification: A23L2/84 (FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES OR -; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, ); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL)

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