DE326439C - Process for the destruction or weakening of the functions of microorganisms and their related bodies - Google Patents

Description

Process for destroying or weakening the functions of microorganisms and these related bodies. Up to now there is no known remedy for microorganisms and to inhibit bodies that are closely related in their biological functions or to be destroyed for the purpose of preservation in the event of decent sterilization, # an Food and luxury foods or similar decomposable substances and for production of active vaccines from bacteria without other processes occurring at the same time, which prevent the ideal technical effect from occurring. In analogy to your well-known smoking process, especially at the time than one is still fully aware of the causes of the fermentation and decomposition phenomena It was unclear about the various gases used to preserve food nec acknowledged. On closer examination, however, it turned out that there is no gas which, under ordinary pressure, would contain a living food able to free vegetative forms of pathogenic germs in such a way that it is not unfavorable is changed. So-called indifferent. But gases, e.g. B. air, hydrogen, oxygen, Nitrogen, carbonic acid, carbonic oxide, hydrocarbons, stinging oxide, are even at concentrations which correspond to pressure heights of up to 25 atmospheres at about 12 to 37 °, unable to destroy microorganisms in a manner like this to one proper preservation of food, e.g. B. milk, meat juice, minced meat etc., is required. EI a t t o n bat even made the observation that bacteria live better in meat juice within a nitrogen oxide atmosphere than in air. (See Journal of chem. Soc. 39, 253.) Furthermore, 11I a u -in e ir e stated that the fermentation is accelerated by nitrogen oxide. (Travail des Vins, vintage i89o, Page 22o.) The indication of the English patent specification 3593 from the year 1876, according to which by such inert gases generally at a pressure of 3 to 25 atmospheres Know to be completely killed in food is based on an error.

It has now been found possible; by means of nitrogen oxide whole generally substances which are microorganisms or fermentative as well as enzymatic Decomposition can be subject to permanent sterilization if one is under pressure works that are above 25 atmospheres. Because nitrogen oxide is indifferent to food is, then z. B. Meat fully retains its valuable properties in fresh Has conditions. It can be 1f ,, year and longer at about 20 ° or lower temperatures stored if you put it under pressure over 25 atmospheres with Sticktixvdul impregnated in suitable vessels. That - kept fresh in such a way Meat differs from the well-known frozen meat in that it is perfect free of any typical live virulent meat poisoners that may be present, such as B: Bacterium paratyphi, enteritidis gardener, suijzestifer, septicaemiae and other pathogenic microorganisms. It was also found that inside meat which had been inoculated with Bacterium botulinus and below was kept under the same conditions, no botulinum toxin had formed because a Germination of the existing spores is completely prevented even with an alkaline reaction became.

Milk can also be preserved or sterilized in a similar way, whereby ferments, enzymes, immune bodies and other similar bodies are preserved. At the same time, however, as a result of the action of the concentrated nitrogen oxide the functions of those bodies, the so-called organic catalysts, are thus abolished or weakened that a harmful influence may be in their vicinity located substances is prevented. The same goes for serums, organs and Organ juices of all kinds.

The new procedure can take the most varied of forms Purposes, at temperatures below 0 ° up to those which are above the respective optimum the growth temperatures of the microorganisms concerned are to be adjusted. It can be used wherever it matters, micro-organic or to prevent or inhibit similar processes or to destroy their biological causes.

It has also been found that by means of nitrogen oxyduls under pressure can also produce active vaccines, whereby the bacteria in question are killed, however, the active ingredients contained in them are not impaired. It turned out that for these cases there may already be prints suffice from io atmospheres. This result is all the more surprising; than after K o 11 e and W a s s e r in a n n, Handbook of Pathogenic Microorganisms Volume III, 1913, page 492, paragraph 3, as well as _ Zeitschrift für Hygiene Volume VI, 1889, page 19 to 2z, denied nitrogen oxide the ability to destroy bacteria will.

Example -I.

200 parts blood, blood serum, meat juice or milk N% ti-den Brought pressure vessel, whereupon this is evacuated. Now nitrogen oxide is introduced and the contents at pressures greater than 25 atmospheres and temperatures below or above o °, optionally with stirring, treated until possible Existing pathogenic and other vegetative forms of microorganisms are killed are.

If you choose - the reaction temperature is above 3e ° and cn ", - precl: end h ^ hen, @ Pressure, you can bring about a faster sterilization than. at lower Temperatures. Meat juice sterilized in this way 'can be used for nutrition by convalescents and particularly sensitive patients with very good results used as tonic. The advantage of making this meat juice fundamentally different from the other meat juice preparations is that that it is not, like the latter, sterilized at higher temperatures, and therefore has not suffered any loss in its value as a food.

To kill the spores quickly, it is advisable to repeat it more often the above -Working method carried out in such a way that between the individual operations the spores by standing the liquid to be sterilized for a correspondingly long time at germination temperatures under pressure reduction opportunity for the formation of vegetative ones Forms is given, e.g. B. 24 hours at 15 to 25 °.

In an analogous way, serums, organic juices, secretions and the like can be processed Sterilize or preserve organic substances of all kinds.

Example Il.

100 parts of any kind of meat (divided or undivided Conditions), e.g. B. pork are in the form of appropriate pieces in a pressure vessel brought, in which there is so much of an 0.85 percent or stronger saline solution is that all parts of it are covered. Now it is evacuated and with nitrogen oxide impregnated at a pressure greater than 25 atmospheres. You can get the meat at Keep temperatures - which are both below and above 0 °, gradually all pathogenic microorganisms that may be present are killed and Ferments and enzymes are inhibited. At the same time, the vegetation of Finns, Maggots, worms and other living beings are completely prevented as well as germination possibly existing spores of micro-org anisines.

In this way z. B., meat 1/2 year and longer Basement temperature, e.g. B. io °, to be stored while preserving the nutritional value in a form that is not harmful to health. The entire contents of the pressure vessel (meat and meat broth) can either be raw or eaten cooked as a whole food.

Of course, the meat can also be placed in the pressure vessel without salt solution be kept. Should then z. B. Meat kept for% year to sausage processed «-Earth, this can be done as soon as the gas is out of the boiler has flowed out, chopped up accordingly and mixed with the meat juice, which during the preservation process in more or less large amount, depending after starting the preservation at a higher or lower temperature the flesh comes out. The meat juice can easily be cooked or raw Condition, e.g. B. as soup, use.

The 17 ieisch does not need to be left behind, it can follow immediately be impregnated with nitrogen oxide during the battles.

In an analogous way, minced meat, sausage filling, organs, Preserve and sterilize organ specimens, glands, etc.

Example III.

100 parts unchanged or ground grain seeds, e.g. B. Wheat grains, Wheat more, oats, etc., are brought into an appropriate pressure vessel, this one now evacuated and impregnated with nitrogen oxide under a pressure of more than 25 atmospheres.

The products can be kept for a very long time without fermentation or development of pathogenic and other microorganisms occurs. It will be through it i.a. saves the costly, time-consuming ventilation and movement of the flour, without its quality being impaired. On the contrary, it keeps its own Flavors, as evaporation is made impossible. The existence of worms and other animals as well as their reproduction within the flour is made possible by this Conservation methods made completely impossible, so they become unpleasant significant losses and contamination of such foods are avoided.

Similarly, as discussed in the previous example, can also other organic substances, e.g. B. hops, as well as vegetables and herbs of all kinds, Seeds, fruits and their extracts are preserved.

Example IV.

In a pressure vessel with a capacity of 12 liters, about 8 kg of butter are included Nitrous oxide, which is stable below 0 ° at ordinary pressure, in one Amount that corresponds to a nitrogen oxy- gen pressure of over 25 atmospheres, mixed well and then included. The butter can work this way at lower and higher Temperature or lower or higher pressure are kept fresh and sterilized.

Fats, 51e or other substances behave in the same way. example V.

100 parts of milk are mixed with i: Z parts of cane sugar at 37 to 400 with nitrogen oxide under a pressure of over 25 atmospheres of vegetative germs freed and then at 40 to 50 ° up to 1 /, or% of their volume if necessary concentrated in vacuo and filled into steamed cans. The obtained in this way Condensed milk is different from that made with the help of higher temperatures is gained by having the vital constituents of the main thing after 'still contains unchanged form ..

Other dairy products can be used in a similar manner; which for infant feeding serve, be treated.

Furthermore, in the same way as cane sugar, other harmless, Preserving chemical substances in combination with nitrogen oxide for use bring.

Example VI.

100 parts fermenting wort i, o6 specific weight (about i percent Containing yeast cells) are evacuated in the autoclave, then at about 10 ° 2.4 Saturated for hours with nitrogen ox; #dul under a pressure of 10 atmospheres. so the pressure is increased to over 25 atmospheres while the temperature is slowly increasing 2o to 30 ° is increased. One treats with nitrogen oxide until a sample Wort, threefold diluted with water, shows no more carbonic acid development at 20 °.

In this way you are able to make beer, whichever one contains any amount of unfermented sugar, depending on the point in time at which fermentation is interrupted and sterilization is carried out.

You can produce sterile, partially fermented wine in exactly the same way, by z. B. inhibits the fermentation process in a certain way, without it completely to be stopped, or accelerated and only at a suitable point in time at which z. B. the fermentation product has valuable properties, sterilized. As a result The low chemical reactivity of the nitrogen oxide one can completely understand sweet, sterile wine which cannot be obtained with the help of the pasteurization process can be achieved.

Of course, you can in a similar way very generally substances that can fall victim to a microorganism or fermentative decomposition, such. B. not yet fermented wort, musts, fruit juices, fruits, etc., keep fresh. For example, game VII. Mine Aüfselii (-eiiiniung of typhus bacilli in pliy'sfologi, Sht. @ .qcl @ salzlösung (e.g. in one KTübikzentimt'ter "" containing 2 'eyes) werderr: -in - # Jg @ er .Xnil: 'Wat'teräuscli provided Bottle placed in an autoclave and then evacuated.

Now it is so long with nitric oxide at a concentration that z. B. corresponds to a pressure of 4.5 atmospheres at about io °, optionally below Stirring treated until there are no more virulent or living bacteria.

lfan can easily convince himself of this with the help of the usual bacteriological examination methods. ' The concentration of the nitrogen oxide and the temperature of action can also be selected higher or lower, depending on the resistance of the alikroorganismeii used. Of course, the exposure time must also be adjusted accordingly. In a similar way, other pathogens can also be processed into vaccines. Above all, however, careful attention must be paid to the fact that pressure, temperature and exposure time themselves must be measured within one and the same .Species according to the resistance of the bacterial strains used. So the -Lcbeiisfuiiktionen z. B. the cholera bacilli weakened or killed under less energetic conditions than is necessary for the typhus bacilli. -Gonococci behave analogously to staphylococci with regard to their resistance. 1l an can also fill the suspensions of the microorganisms into ampoules, then treat them with nitrogen oxide and then sniff them together. As well as -within physiological saline solution, microorganisms can also be used for processing into vaccines in other substrates, e.g. B. peptone solutions (which can be dialyzed after being killed) can be killed with the help of concentrated nitrogen oxide.

Claims (1)

PATE NT CLAIMS: i; Procedure to destroy or weaken the Functions of microorganisms or their reactivity related to them Bodies, such as B. ferments, enzymes, in the presence of their action more decomposing Substances, characterized in that nitric oxide is added to them in closed vessels under more than 25 atmospheres pressure or nitric oxide in such amounts as Correspond to nitrogen oxide pressures of over 25 atmospheres, finite or without the addition of allows other sterilizing agents to act. z. Process for producing active Vaccines from bacteria, characterized in that bacterial emulsions in closed Vessels with nitrogen oxide under pressures of 10 and more atmospheres or with Nitric oxide can be treated in such quantities as the nitric oxide pressure of io and more atmospheres match.