Use of lactic bacteria for preserving the flavanols of a food product and preventing the browning of wine

Abstract

[EN] The invention relates to the use of at least one lactic bacterium of the GRAS (Generally Regarded As SaJe) standard, for preserving a larger quantity of flavanols, preferably (+ )-catechin and/or (-)-epicatechin, in at least one food product, and also to reduce the browning of at least one type of wine compared to a control, said wine preferably being white wine.

[ES] La presente invención se refiere al uso de al menos una bacteria láctica de grado GRAS (Generally Regarded As Saje) para conservar mayor cantidad de flavanoles, preferiblemente (+)-catequina y/o (-)-epicatequina, en al menos un producto alimenticio así como también para disminuir el pardeamiento de al menos un tipo de vino, con respecto a un control, donde preferiblemente dicho vino es blanco.