AU526269B2 - Reducing amine eg histamine content in food - Google Patents

Reducing amine eg histamine content in food

Info

Publication number
AU526269B2
AU526269B2 AU50281/79A AU5028179A AU526269B2 AU 526269 B2 AU526269 B2 AU 526269B2 AU 50281/79 A AU50281/79 A AU 50281/79A AU 5028179 A AU5028179 A AU 5028179A AU 526269 B2 AU526269 B2 AU 526269B2
Authority
AU
Australia
Prior art keywords
food
histamine content
reducing amine
amine
reducing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
AU50281/79A
Other versions
AU5028179A (en
Inventor
Prof.Dr.Dr. Andreas Lembke
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
UNDERBERG E
Original Assignee
UNDERBERG E
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by UNDERBERG E filed Critical UNDERBERG E
Publication of AU5028179A publication Critical patent/AU5028179A/en
Application granted granted Critical
Publication of AU526269B2 publication Critical patent/AU526269B2/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061Addition of, or treatment with, microorganisms
    • A23C19/062Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • A23C19/06Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068Particular types of cheese
    • A23C19/0682Mould-ripened or bacterial surface ripened cheeses
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/10Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/10Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14Pretreatment of feeding-stuffs with enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00Fermentation processes for beer
    • C12C11/02Pitching yeast
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • C12C12/002Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/008Lactic acid bacteria
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer
    • C12C5/004Enzymes
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20Bacteria; Culture media therefor
    • C12N1/205Bacterial isolates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2250/00Particular aspects related to cheese
    • A23C2250/30Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00Microorganisms ; Processes using microorganisms
    • C12R2001/01Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Animal Husbandry (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Virology (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Mycology (AREA)
  • Sustainable Development (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
AU50281/79A 1978-09-04 1979-08-24 Reducing amine eg histamine content in food Ceased AU526269B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH9295786 1978-09-04
CH929578A CH641644A5 (en) 1978-09-04 1978-09-04 METHOD FOR PRODUCING HISTAMINE ARMS, OR HISTAMINE-FREE FOODSTUFFS, FOODSTUFFS AND FEEDSTUFFS AND PRODUCTS MADE THEREFOR.

Publications (2)

Publication Number Publication Date
AU5028179A AU5028179A (en) 1980-03-13
AU526269B2 true AU526269B2 (en) 1982-12-23

Family

ID=4350444

Family Applications (1)

Application Number Title Priority Date Filing Date
AU50281/79A Ceased AU526269B2 (en) 1978-09-04 1979-08-24 Reducing amine eg histamine content in food

Country Status (22)

Country Link
JP (1) JPS5539798A (en)
AR (1) AR225293A1 (en)
AT (1) AT374089B (en)
AU (1) AU526269B2 (en)
BE (1) BE878568A (en)
CA (1) CA1135110A (en)
CH (1) CH641644A5 (en)
DD (1) DD150426A5 (en)
DE (1) DE2933041A1 (en)
DK (1) DK368479A (en)
ES (1) ES483819A1 (en)
FR (1) FR2434582A1 (en)
GB (1) GB2031948B (en)
HU (1) HU183030B (en)
IT (1) IT1122949B (en)
LU (1) LU81643A1 (en)
MX (1) MX6665E (en)
NL (1) NL7906522A (en)
NZ (1) NZ191395A (en)
PT (1) PT70133A (en)
SE (1) SE448932B (en)
YU (1) YU215779A (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8319540D0 (en) * 1983-07-20 1983-08-24 Bovril Ltd Amine removal
DE3819012A1 (en) * 1988-06-03 1989-12-14 Angelo Schuler AGENTS FOR COMBATING CLOSTRIDIA
GB9727470D0 (en) 1997-12-30 1998-02-25 Genencor Int Bv Proteases from gram positive organisms
ES2364110B1 (en) * 2008-12-04 2012-06-27 Bioges Starters S.A. PROCEDURE TO ELIMINATE TYRAMINE FROM DIFFERENT SOURCES.
CN102984961A (en) * 2010-06-11 2013-03-20 诺维信公司 A method to reduce biogenic amine content in food
ES2408509B1 (en) * 2011-10-07 2014-07-15 Consejo Superior de Investigaciones Cientficas (CSIC) ENZYMTIC EXTRACTS OF VINE FUNGI THAT DEGRADE WINE AMINES IN WINES.
ITRM20110656A1 (en) 2011-12-09 2013-06-10 Esseoquattro Spa PACKAGING FOR FRESH FOOD OF ANIMAL ORIGIN THAT INHIBITS THE DEVELOPMENT OF BIOGENE AMINES
WO2023050486A1 (en) * 2021-09-28 2023-04-06 祁东农交汇食品有限公司 Chili sauce having low biogenic amine content and preparation method therefor

Also Published As

Publication number Publication date
DK368479A (en) 1980-03-05
CH641644A5 (en) 1984-03-15
PT70133A (en) 1979-09-01
NZ191395A (en) 1982-03-23
NL7906522A (en) 1980-03-06
DE2933041C2 (en) 1989-06-29
CA1135110A (en) 1982-11-09
JPS5539798A (en) 1980-03-19
LU81643A1 (en) 1979-12-07
HU183030B (en) 1984-04-28
AR225293A1 (en) 1982-03-15
FR2434582B1 (en) 1985-04-19
IT7925449A0 (en) 1979-09-03
AT374089B (en) 1984-03-12
GB2031948B (en) 1983-03-30
ATA554279A (en) 1983-08-15
BE878568A (en) 1979-12-31
DE2933041A1 (en) 1980-03-13
GB2031948A (en) 1980-04-30
AU5028179A (en) 1980-03-13
ES483819A1 (en) 1980-09-01
YU215779A (en) 1983-02-28
MX6665E (en) 1985-10-07
DD150426A5 (en) 1981-09-02
IT1122949B (en) 1986-04-30
FR2434582A1 (en) 1980-03-28
SE448932B (en) 1987-03-30
SE7907244L (en) 1980-03-05

Similar Documents

Publication Publication Date Title
AU546074B2 (en) Improvements in smoking articles
AU519101B2 (en) Determining fat content
AU563325B2 (en) Utility knives
AU1330883A (en) Improvements in and relating to hinges
AU4985379A (en) Substituted hydroquinoxannes and pyridopyrazines
AU5300279A (en) Milk carton and laminate therefor
GB2017147B (en) Fruit yuices and drinks
AU544638B2 (en) Processed starch and its use in medicine
GB2017059B (en) Bush and bung combinations
AU1941283A (en) Improvements in applicator bottles
AU524185B2 (en) Conveyor skirt and holder
AU522607B2 (en) Tin flotation
AU514457B2 (en) Paneled container contour and width gauge
AU527776B2 (en) Wood preservative
AU5150479A (en) Toothpick and container
AU524730B2 (en) 1-substituted thiomethyltriazolobenzodiazepines
AU524591B2 (en) Wood preservation
AU526269B2 (en) Reducing amine eg histamine content in food
AU526000B2 (en) Yoghurt-flavoured beverage
DE2961763D1 (en) Improvements in odometer-tachometers
CS283679A2 (en) Elektronova tryska in line barevne televizni obrazovky
AU1982983A (en) Pyridyl-pyrimidone derivatives and their use as histamine h1-antagonists
AU5210579A (en) Flameretarding particleboard
CU21127A (en) Phenyl-2-dihydro-5,6-phyrone-4 derivatives and herbicide5 composition in its
AU523564B2 (en) Barbecue