CA1135110A - Process for producing foodstuffs, beverages and forages with a reduced content of biogen amines - Google Patents

Process for producing foodstuffs, beverages and forages with a reduced content of biogen amines

Info

Publication number
CA1135110A
CA1135110A CA000334834A CA334834A CA1135110A CA 1135110 A CA1135110 A CA 1135110A CA 000334834 A CA000334834 A CA 000334834A CA 334834 A CA334834 A CA 334834A CA 1135110 A CA1135110 A CA 1135110A
Authority
CA
Canada
Prior art keywords
histamine
histidine
forages
beverages
fermentation
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.)
Expired
Application number
CA000334834A
Other languages
English (en)
French (fr)
Inventor
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Application granted granted Critical
Publication of CA1135110A publication Critical patent/CA1135110A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented 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.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A23C19/062—Addition 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0682—Mould-ripened or bacterial surface ripened cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/008—Lactic acid bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; 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
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/30—Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (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)
  • Sustainable Development (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
CA000334834A 1978-09-04 1979-08-31 Process for producing foodstuffs, beverages and forages with a reduced content of biogen amines Expired CA1135110A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH929578A CH641644A5 (de) 1978-09-04 1978-09-04 Verfahren zur herstellung von histamin-armen, bzw. histamin-freien nahrungsmitteln, genussmitteln und futtermitteln und so hergestellte produkte.
CH9295/78-6 1978-09-04

Publications (1)

Publication Number Publication Date
CA1135110A true CA1135110A (en) 1982-11-09

Family

ID=4350444

Family Applications (1)

Application Number Title Priority Date Filing Date
CA000334834A Expired CA1135110A (en) 1978-09-04 1979-08-31 Process for producing foodstuffs, beverages and forages with a reduced content of biogen amines

Country Status (22)

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

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 (de) * 1988-06-03 1989-12-14 Angelo Schuler Mittel zur bekaempfung von clostridien
GB9727470D0 (en) 1997-12-30 1998-02-25 Genencor Int Bv Proteases from gram positive organisms
ES2364110B1 (es) * 2008-12-04 2012-06-27 Bioges Starters S.A. Procedimiento para eliminar tiramina de diferentes fuentes.
CN102984961A (zh) * 2010-06-11 2013-03-20 诺维信公司 减少食物中生物胺的方法
ES2408509B1 (es) * 2011-10-07 2014-07-15 Consejo Superior de Investigaciones Cientficas (CSIC) Extractos enzim�ticos de hongos de la vid que degradan aminas bi�genas en vinos.
ITRM20110656A1 (it) 2011-12-09 2013-06-10 Esseoquattro Spa Imballaggio per alimenti freschi di origine animale che inibisce lo sviluppo delle ammine biogene
WO2023050486A1 (zh) * 2021-09-28 2023-04-06 祁东农交汇食品有限公司 一种低生物胺含量的辣椒酱及其制备方法

Also Published As

Publication number Publication date
AR225293A1 (es) 1982-03-15
IT1122949B (it) 1986-04-30
DD150426A5 (de) 1981-09-02
IT7925449A0 (it) 1979-09-03
AT374089B (de) 1984-03-12
SE448932B (sv) 1987-03-30
PT70133A (de) 1979-09-01
AU5028179A (en) 1980-03-13
MX6665E (es) 1985-10-07
FR2434582A1 (fr) 1980-03-28
DE2933041C2 (OSRAM) 1989-06-29
LU81643A1 (de) 1979-12-07
DE2933041A1 (de) 1980-03-13
CH641644A5 (de) 1984-03-15
JPS5539798A (en) 1980-03-19
AU526269B2 (en) 1982-12-23
YU215779A (en) 1983-02-28
GB2031948A (en) 1980-04-30
BE878568A (fr) 1979-12-31
DK368479A (da) 1980-03-05
FR2434582B1 (OSRAM) 1985-04-19
HU183030B (en) 1984-04-28
GB2031948B (en) 1983-03-30
ATA554279A (de) 1983-08-15
ES483819A1 (es) 1980-09-01
NZ191395A (en) 1982-03-23
NL7906522A (nl) 1980-03-06
SE7907244L (sv) 1980-03-05

Similar Documents

Publication Publication Date Title
US12022842B2 (en) Fruit ferments containing propionate and use thereof
Gadaga et al. A review of traditional fermented foods and beverages of Zimbabwe
Viljoen Yeast ecological interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi interactions and yeasts as biocontrol agents
CA1336749C (en) Obtaining edible material from fungus-digested medium
Sarkadi Biogenic amines in fermented foods and health implications
KR102804252B1 (ko) 사카로폴리스포라 및 바이오제닉 아민 감소에 있어서의 이의 응용
JP2004313032A (ja) 機能性素材の製法
EP1534815B1 (en) Alcoholic beverages derived from animal extract, and methods for the production thereof
US5077060A (en) Method of inducing the decarboxylation of malic acid in must or fruit juice
CN106579193A (zh) 生姜发酵液的制备方法以及应用
GB2031948A (en) Foods, beverages and fodder with a reduced content of histamine
CN109393431A (zh) 一种细点圆趾蟹蟹酱制作方法
JP3596772B2 (ja) 食肉から抽出されたブイヨンを原料としたアルコール飲料およびその製造方法
JP2006254837A (ja) 乳酸菌機能茶、乳酸菌機能茶抽出物、乳酸菌機能茶葉乾燥物
NZ251966A (en) Inducing the conversion of malic acid to lactic acid in wine or fruit juice using malolaetically active bacterium
US6210719B1 (en) Yogurt flavor composition
CN113558161A (zh) 一种活菌型益生菌发酵桑葚汁功能饮品及其制备方法
JPS62282576A (ja) 野菜酒の製造方法
JP3333011B2 (ja) 調味液風味改良剤および風味が改良された調味液
CN101914420A (zh) 发酵型刺葡萄低醇饮料及其加工方法
Gaharwar et al. Studies on isolation of yeast and its comparative performance for quality wine production from pineapple and sapota
Laswai The under-exploited indigenous alcoholic beverages of Tanzania: production, consumption and quality of the undocumented" denge
Potter et al. Fermentation and other uses of microorganisms
JPH07303447A (ja) 酸性乳清発酵製品及びその製造方法
US4985258A (en) Pickling kit and process

Legal Events

Date Code Title Description
MKEX Expiry