Abstract: The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1→6 glucosidic bonds, a reducing sugars content less than 20%, a polymolecularity index less than 5 and a number average molecular mass Mn equal to at most 4,500 g/mole. It also concerns fermented food compositions containing the said additive as well as the process for preparing these fermented food compositions.

Abstract: The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1→6 glucosidic bonds, a reducing sugars content less than 20%, a polymolecularity index less than 5 and a number average molecular mass Mn equal to at most 4,500 g/mole.

Abstract: The invention concerns a process for preparing food fermenting agents comprising a fermentation of lactic bacteria in a culture medium comprising at least one fermentation activator saccharide selected from the group consisting of the maltodextrins, the branched maltodextrins, the soluble starches and the oligosaccharides, on their own or in a mixture. Its subject is also a process for preserving food fermenting agents which uses at least one fermentation activator saccharide selected from the group consisting of the maltodextrins, the branched maltodextrins, the soluble starches and the oligosaccharides, on their own or in a mixture.