DK0640291T4 - Use of bacteriocin-forming microorganisms for ripening sausage ripening - Google Patents

Use of bacteriocin-forming microorganisms for ripening sausage ripening

Info

Publication number
DK0640291T4
DK0640291T4 DK94112599T DK94112599T DK0640291T4 DK 0640291 T4 DK0640291 T4 DK 0640291T4 DK 94112599 T DK94112599 T DK 94112599T DK 94112599 T DK94112599 T DK 94112599T DK 0640291 T4 DK0640291 T4 DK 0640291T4
Authority
DK
Denmark
Prior art keywords
ripening
bacteriocin
sausage
forming microorganisms
microorganisms
Prior art date
Application number
DK94112599T
Other languages
Danish (da)
Other versions
DK0640291T3 (en
Inventor
Petra S Tichaczek
Simone B Pohle
Rudi F Dr Vogel
Walter P Prof Dr Hammes
Original Assignee
Mueller Karl Gmbh & Co
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=6495843&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK0640291(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Mueller Karl Gmbh & Co filed Critical Mueller Karl Gmbh & Co
Publication of DK0640291T3 publication Critical patent/DK0640291T3/en
Application granted granted Critical
Publication of DK0640291T4 publication Critical patent/DK0640291T4/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to the use of bacteriocin-producing microorganisms for ripening raw sausage and a composition for ripening raw sausage which contains the bacteriosin-producing microorganisms. The microorganisms used are in particular lactobacilli, including Lactobacillus curvatus DSM 8430 and Lactobacillus sake DSM 6742.
DK94112599T 1993-08-24 1994-08-12 Use of bacteriocin-forming microorganisms for ripening sausage ripening DK0640291T4 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4328368A DE4328368A1 (en) 1993-08-24 1993-08-24 Use of bacteriocin-producing microorganisms for ripening raw sausage

Publications (2)

Publication Number Publication Date
DK0640291T3 DK0640291T3 (en) 2002-01-28
DK0640291T4 true DK0640291T4 (en) 2005-02-21

Family

ID=6495843

Family Applications (1)

Application Number Title Priority Date Filing Date
DK94112599T DK0640291T4 (en) 1993-08-24 1994-08-12 Use of bacteriocin-forming microorganisms for ripening sausage ripening

Country Status (4)

Country Link
EP (1) EP0640291B2 (en)
AT (1) ATE206284T1 (en)
DE (2) DE4328368A1 (en)
DK (1) DK0640291T4 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK9400266U4 (en) * 1994-06-17 1995-09-17 Chr Hansen As Starter culture preparation and foods containing the preparation
US20080095882A1 (en) * 2002-06-27 2008-04-24 Canbiocin, Inc. Controlled Spoilage Food Compositions
DE102006006042A1 (en) * 2006-02-09 2007-08-16 Wiberg Gmbh Non-dried raw sausage in a water-impermeable casing
CN101657534A (en) * 2007-03-19 2010-02-24 科·汉森有限公司 A new lactic acid bacteria strain and its use for the protection of food products
MX371324B (en) * 2014-12-19 2020-01-27 Quim Rosmar S A De C V Biopreservation composition based on facultative heterofermentative lactobacteria for preventing and controlling the spoilage of fresh and cooked meat products.
MX2017010064A (en) 2015-02-11 2017-11-01 Chr Hansen As Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain.
DE102020124301A1 (en) 2020-09-17 2022-03-17 GDS Holding GmbH Process for extending the shelf life of unfermented foods and microorganisms for use in such a process

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3814817A (en) * 1970-07-06 1974-06-04 Merck & Co Inc Process for curing dry and semi-dry sausages
DE3739989C1 (en) * 1987-11-25 1989-02-02 Karl Mueller U Co Kg Microorganisms suitable for stabilizing meat products

Also Published As

Publication number Publication date
ATE206284T1 (en) 2001-10-15
DE59409888D1 (en) 2001-11-08
DE4328368A1 (en) 1995-03-02
DK0640291T3 (en) 2002-01-28
EP0640291B1 (en) 2001-10-04
EP0640291B2 (en) 2004-11-24
EP0640291A1 (en) 1995-03-01

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