DK0641857T3 - Suitable for ripening sausage microorganisms of the strain lactobacillus sake - Google Patents

Suitable for ripening sausage microorganisms of the strain lactobacillus sake

Info

Publication number
DK0641857T3
DK0641857T3 DK93111153T DK93111153T DK0641857T3 DK 0641857 T3 DK0641857 T3 DK 0641857T3 DK 93111153 T DK93111153 T DK 93111153T DK 93111153 T DK93111153 T DK 93111153T DK 0641857 T3 DK0641857 T3 DK 0641857T3
Authority
DK
Denmark
Prior art keywords
sausage
ripening
microorganisms
strain lactobacillus
lactobacillus sake
Prior art date
Application number
DK93111153T
Other languages
Danish (da)
Inventor
Walter Prof Dr Hammes
Original Assignee
Mueller Karl & Co Kg
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 Mueller Karl & Co Kg filed Critical Mueller Karl & Co Kg
Application granted granted Critical
Publication of DK0641857T3 publication Critical patent/DK0641857T3/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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • 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
    • 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, 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
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/179—Sakei
    • 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)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Cosmetics (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A microorganism of the strain Lactobacillus sake DSM 6747 is particularly suitable for curing sausage products. It leads to an improvement in the acidification, to an increase in the rate of the curing process and to production of a stable and intense colour. <IMAGE>
DK93111153T 1992-01-17 1993-07-13 Suitable for ripening sausage microorganisms of the strain lactobacillus sake DK0641857T3 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE4201050A DE4201050C1 (en) 1992-01-17 1992-01-17 New Lactobacillus sake strain - for curing raw sausage
EP93111153A EP0641857B1 (en) 1992-01-17 1993-07-13 Lactobacillus sake strain useful for curing raw sausage

Publications (1)

Publication Number Publication Date
DK0641857T3 true DK0641857T3 (en) 2002-02-25

Family

ID=25911011

Family Applications (1)

Application Number Title Priority Date Filing Date
DK93111153T DK0641857T3 (en) 1992-01-17 1993-07-13 Suitable for ripening sausage microorganisms of the strain lactobacillus sake

Country Status (5)

Country Link
EP (1) EP0641857B1 (en)
AT (1) ATE207956T1 (en)
DE (1) DE4201050C1 (en)
DK (1) DK0641857T3 (en)
ES (1) ES2166756T3 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4201050C1 (en) * 1992-01-17 1993-09-30 Karl Mueller U Co Kg New Lactobacillus sake strain - for curing raw sausage
DE19913437B4 (en) * 1999-03-25 2009-05-14 Karl Müller GmbH & Co. Use of a reddening mixture
DE10301354A1 (en) * 2003-01-16 2004-07-29 Esa Patentverwertungsagentur Sachsen-Anhalt Gmbh To produce raw sausages, with an accelerated ripening, folic acid and/or folates are added with the herbs/spices for an even distribution to provide micrococcus and/or lactobacillus
EP1676489A3 (en) * 2004-12-16 2006-07-12 Shonan Pure Co. Ltd. Method of producing food and food produced by the method

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3739989C1 (en) * 1987-11-25 1989-02-02 Karl Mueller U Co Kg Microorganisms suitable for stabilizing meat products
DE4035836A1 (en) * 1990-11-10 1992-05-14 Lab Wiesby Gmbh & Co Kg Starter cultures for curing ham - contg. Halomonas elongate and Lactobacillus spp.
DE4201050C1 (en) * 1992-01-17 1993-09-30 Karl Mueller U Co Kg New Lactobacillus sake strain - for curing raw sausage

Also Published As

Publication number Publication date
EP0641857B1 (en) 2001-10-31
ES2166756T3 (en) 2002-05-01
EP0641857A1 (en) 1995-03-08
DE4201050C1 (en) 1993-09-30
ATE207956T1 (en) 2001-11-15

Similar Documents

Publication Publication Date Title
UA32566C2 (en) A method for obtaining strain of microorganism, a method for producing tryptophan
FI922699A (en) New microorganism strain, bacterial preparations containing it and their use for controlling yeast and mold
GR3018098T3 (en) A mutant of bacillus subtiles and a method of producing surfactin with the use of the mutant.
EP0810287A4 (en) Genes coding for proteins having acyl transfer activity
ATE106451T1 (en) FERMENTATION PROCESS FOR THE PRODUCTION OF 2-KETO-L-GULONIC ACID.
WO1990012105A3 (en) Production of amino acids by methylotrophic bacillus
DE370958T1 (en) HEPARINASE-PRODUCING MICRO-ORGANISM OF THE BACILLUS STRain, NEW HEPARINASE AND METHOD FOR THE PRODUCTION THEREOF.
DK0641857T3 (en) Suitable for ripening sausage microorganisms of the strain lactobacillus sake
EP0686698A3 (en) Biotechnological process for the production of cyclic S-alpha-aminocarboxylic acids and R-alpha-aminocarboxylic acid amides
ATE139800T1 (en) BIOTECHNOLOGICAL PROCESS FOR THE PRODUCTION OF S-(+)-2,2-DIMETHYLCYCLOPROPANE CARBOXAMIDE AND R-(-)-2,2-DIMETHYLCYCLOPROPANE CARBOXYLIC ACID
DE59409888D1 (en) Use of bacteriocin-producing microorganisms for ripening raw sausage
EP0578761A4 (en) Enzymatic process for the production of cefonicid.
DE69126163D1 (en) Microorganisms and methods of producing biotin using the same
AU633707B2 (en) Novel heat-resistant beta-galactosyltransferase, its production process and its use
ATE212509T1 (en) FERMENTED AND PRE-FERMENTED PROTEIN-BASED MEAT PRODUCTS
DE3781943D1 (en) PROCESS FOR ACIDIFYING GREEN FORAGE.
ATE77831T1 (en) PROCESS FOR OBTAINING INSECT PATHOGENIC PROTEINS AND MICROORGANISMS OF THE BACILLUS THURINGIENSIS TYPE.
HUT44082A (en) Process for producing 4-androstane-3,17-dion and 1,4-androstadien-3,17-dion
EP0539216A3 (en) Novel microorganisms and a process for preparing 3alpha, 7alpha-dihydroxy-12-keto-5beta-cholanic acid
MX9603193A (en) Ambient stable food product.
KR920000939A (en) Method for producing L-glutamine by microorganisms
KR910008140A (en) Method for producing -L-glutamine by microorganisms
IL103414A0 (en) Preparation process for the lactone of 1r,cis 2,2-dimethyl-3-formyl-cyclopropane-1-carboxylic acid and intermediates