DK9400266U4 - Starter culture preparation and foods containing the preparation - Google Patents
Starter culture preparation and foods containing the preparation Download PDFInfo
- Publication number
- DK9400266U4 DK9400266U4 DK9400266U DK9400266U DK9400266U4 DK 9400266 U4 DK9400266 U4 DK 9400266U4 DK 9400266 U DK9400266 U DK 9400266U DK 9400266 U DK9400266 U DK 9400266U DK 9400266 U4 DK9400266 U4 DK 9400266U4
- Authority
- DK
- Denmark
- Prior art keywords
- pediococcus
- preparation
- lactobacillus
- composition
- species
- Prior art date
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
Description
Frembringelsen angår mælkesyrebakteriekulturholdige præparater, som er nyttige som starterkulturer til fremstilling af kødprodukter, med hensyn til forbedring af sikkerheden for forbrugeren og/eller forbedring af sådanne kødprodukters sensoriske kvalitet, og kødprodukter, der omfatter et sådant præparat.The invention relates to lactic acid bacterial culture preparations which are useful as starter cultures for the production of meat products, in terms of improving the safety of the consumer and / or improving the sensory quality of such meat products, and meat products comprising such a preparation.
Anvendelsen af mælkesyrebakterie-starterkulturer til fremstilling af visse kødprodukter med det formål at tilvejebringe en ønsket smag og aroma er kendt inden for industrien. I denne forbindelse omfatter typiske mælkesyrebakterie-arter Pediococcus spp., Micrococcus spp. og Lactobacillus spp. Når sådanne kødstarterkulturer vokser i kødprodukter under fremstilling og/eller opbevaring efter fremstilling, producerer de mælkesyre, som i sig selv har en inhiberende virkning på fordærvelsesbakterier og patogene organismer i produktet.The use of lactic acid bacteria starter cultures for the production of certain meat products for the purpose of providing a desired taste and aroma is known in the industry. In this connection, typical lactic acid bacterial species include Pediococcus spp., Micrococcus spp. and Lactobacillus spp. When such meat starter cultures grow in meat products during preparation and / or storage after manufacture, they produce lactic acid, which in itself has an inhibitory effect on spoilage bacteria and pathogenic organisms in the product.
Visse mælkesyrebakterier, herunder Pediococcus-stammer og visse Lactobacillus-stammer, producerer bacteriociner, hvoraf nogle inhiberer patogene organismer såsom Listeria spp. Det har nu vist sig, at bacteriocinet bavaricin, som produceres af Lactobacillus bavaricus, er særligt virksomt mod Listeria-organismer i kødprodukter, og det blev fundet, at ud af 240 Listeria-stammer isoleret fra kød inhiberede en bavaricin-producerende Lactobacillus bavaricus vækst af 237 af disse. Denne effektivitet, hvormed Lactobacillus bavaricus inhiberer Listeria, er væsentligt højere end den, der iagttages for kommercielle Pediococcus-starterkultur-stammer.Certain lactic acid bacteria, including Pediococcus strains and certain Lactobacillus strains, produce bacteriocins, some of which inhibit pathogenic organisms such as Listeria spp. It has now been found that the bacteriocin bavaricin produced by Lactobacillus bavaricus is particularly effective against Listeria organisms in meat products and it was found that out of 240 Listeria strains isolated from meat, a bavaricin-producing Lactobacillus bavaricus inhibited the growth of 237 of these. This efficiency by which Lactobacillus bavaricus inhibits Listeria is substantially higher than that observed for commercial Pediococcus starter culture strains.
Den foreliggende frembringelse tilvejebringer et kødstarter-kultur-præparat, som sammenlignet med præparater, der normalt kun indeholder én mælkesyrebakterieart (eller en Micrococ-cus/Staphylococcus-art) har adskillige fordele som beskrevet i det følgende.The present invention provides a meat starter culture preparation which, as compared to preparations which normally contain only one lactic acid bacterial species (or a Micrococus / Staphylococcus species) has several advantages as described below.
Præparaterne ifølge frembringelsen, som de er defineret i kravene, omfatter mindst én bacteriocin-producerende Pedio-coccus-art i kombination med en bavaricin-producerende Lac- tobacillus eller i kombination med et bavaricin afledt fra en Lactobacillus-art. Egnede Pediococcus-arter omhandler Pedio-coccus pentoseiceus og Pediococcus acidilactici.The compositions of the invention as defined in the claims comprise at least one bacteriocin-producing Pediococcus species in combination with a bavaricin-producing Lacobacillus or in combination with a bavaricin derived from a Lactobacillus species. Suitable Pediococcus species deal with Pediococcus pentoseiceus and Pediococcus acidilactici.
Kødstarterkultur-præparater er særligt nyttige til fremstilling af hakkede kødprodukter såsom visse produkter af salamitype eller smørbare eller skive-skærbare kødprodukter, hvor det er ønskeligt at have en smag, aroma og duft, som er associeret med væksten af mælkesyrebakterier. Sådanne produkter betegnes derfor som fermenterede kødprodukter. Forskellige typer af fermenterede kødprodukter kan fremstilles inden for forskellige temperaturområder. Det er således et formål med den foreliggende frembringelse at tilvejebringe starterkulturer, som vokser og er metabolisk aktive, herunder med hensyn til bacteriocin-produktion, inden for et bredt temperaturområde såsom 10-50°C, herunder et område fra 20 til 40°C. Pediococcus spp. har således en optimal temperatur for vækst og bacteriocin-produktion ved ca. 35-40°C, hvorimod Lactobacillus spp. har lavere optimal temperatur såsom ca. 20-30°C.Meat starter culture preparations are particularly useful in the manufacture of chopped meat products such as certain salamypean or spreadable or sliced meat products, where it is desirable to have a taste, aroma and scent associated with the growth of lactic acid bacteria. Such products are therefore referred to as fermented meat products. Different types of fermented meat products can be prepared in different temperature ranges. Thus, it is an object of the present invention to provide starter cultures that grow and are metabolically active, including with respect to bacteriocin production, within a wide temperature range such as 10-50 ° C, including a range of 20 to 40 ° C. Pediococcus spp. thus has an optimum temperature for growth and bacteriocin production at ca. 35-40 ° C, whereas Lactobacillus spp. have lower optimum temperature such as approx. 20-30 ° C.
Det har vist sig, at en særligt ønskelig sensorisk kvalitet af fermenterede kødprodukter kan opnås, når der anvendes et præparat omfattende levende celler af Pediococcus og Lactobacillus. I sammenlignende sensoriske undersøgelser, blev aromaen af produkter omfattende et sådant præparat vurderet højere end produkter, hvor der alene var tilsat Pediococcus.It has been found that a particularly desirable sensory quality of fermented meat products can be obtained when using a composition comprising live cells of Pediococcus and Lactobacillus. In comparative sensory studies, the aroma of products comprising such a preparation was rated higher than those of Pediococcus alone.
Præparaterne ifølge frembringelsen tilvejebringes fordelagtigt som frosne eller frysetørrede præparater. De kan være sammensat med henblik på at være tilpasset særlige kødprodukttyper og kan tilvejebringes i pakningsstørrelser, der udgør en egnet dosis til en specifik mængde af kødproduktet, som præparatet er beregnet til. Antallet af levende celler i præparatet kan variere betydeligt såsom inden for området 104-1012 pr. g præparat, såsom som fx i området 108-1011 pr. g. Ud over mælkesyrebakterierne og bacteriocinet kan præparaterne yderligere omfatte bakterienæringsstoffer og/el-ler kulde beskyttelsesmidler.The preparations according to the preparation are advantageously provided as frozen or freeze-dried preparations. They may be formulated to be adapted to particular types of meat product and may be provided in pack sizes which constitute a suitable dose for a specific amount of the meat product for which the preparation is intended. The number of living cells in the composition may vary considerably, such as in the range 104-1012 per g of composition such as, for example, in the range of 108-1011 per gram. g. In addition to the lactic acid bacteria and bacteriocin, the compositions may further comprise bacterial nutrients and / or cold preservatives.
Præparaterne kan omfatte mere end én Pediococcus-art, fx Pediococcus acidilactici og Pediococcus pentosaceus. Når præparatet er et præparat, der omfatter levende Lactobacil-lus-celler, kan forholdet mellem Pediococcus- og Lactobacil-lus-celler variere inden for et bredt område på fra 99:1 til 1:99, herunder et forhold på ca. 1:1. Præparaterne ifølge frembringelsen kan yderligere omfatte andre mikrobielle kulturer, som er nyttige i fremstilling af kødprodukter, fx arter af grampositive bakterier såsom Micrococcus- eller Staphylococcus-arter.The compositions may comprise more than one Pediococcus species, for example Pediococcus acidilactici and Pediococcus pentosaceus. When the composition is a composition comprising live Lactobacil lice cells, the ratio of Pediococcus to Lactobacil lice cells may vary within a wide range of from 99: 1 to 1:99, including a ratio of about 1: 1. The compositions of the invention may further comprise other microbial cultures useful in the preparation of meat products, for example species of gram-positive bacteria such as Micrococcus or Staphylococcus species.
Det Lactobacillus-afledte bavaricin kan fx anvendes i præparatet i en mere eller mindre oprenset form, fx i form af et tørret dyrkningsmedium, hvori Lactobacillus-stammen har været dyrket under betingelser, hvorunder bavaracinet er udskilt i mediet. Det kan også være bavaricin, som er blevet isoleret fra Lactobacillus-cellerne eller fra et dyrkningsmedium som nævnt ovenfor. I den forbindelse er en egnet bavaricin-produ-cerende Lactobacillus bavaricus-stamme, Lactobacillus bavari-cus-stamme MT 401.For example, the Lactobacillus-derived bavaricin can be used in the composition in a more or less purified form, for example in the form of a dried culture medium, wherein the Lactobacillus strain has been grown under conditions under which the bavaracin is secreted into the medium. It may also be bavaricin which has been isolated from the Lactobacillus cells or from a culture medium as mentioned above. In this connection, a suitable bavaricin-producing Lactobacillus bavaricus strain, Lactobacillus bavari-cus strain MT 401.
Det anses også, at præparaterne ifølge frembringelsen kan anvendes som biologiske konserveringsmidler ikke blot ved at inkorporere præparaterne i kødprodukt-blandingen eller i hakket kød, der anvendes som en bestanddel af kødprodukter, men også ved at tilføre præparatet til overfladen af kødstykker.It is also considered that the compositions of the invention can be used as biological preservatives not only by incorporating the compositions in the meat product mixture or in minced meat used as a constituent of meat products, but also by adding the composition to the surface of meat pieces.
Et præparat som defineret i nærværende beskrivelse og krav omfattende en blandet kultur af Pediococcus acidilactici CHCC (Chr. Hansen Culture Collection) 2359 og Lactobacillus bavaricus MI (Mejeri- og levnedsmiddelinstituttet, KVL) 401 (begge stammer kan rekvireres hos Chr. Hansen A/S, Bøge Allé 10-12, DK-2970 Hørsholm) blev tilsat en produktblanding af salamitype, podet med ca. 5 x 103 Listeria monocytogenes.A composition as defined in this specification and claim comprising a mixed culture of Pediococcus acidilactici CHCC (Chr. Hansen Culture Collection) 2359 and Lactobacillus bavaricus MI (Dairy and Food Institute, KVL) 401 (both strains can be obtained from Chr. Hansen A / S , Bøge Allé 10-12, DK-2970 Hørsholm) was added a product mix of salam type, seeded with approx. 5 x 103 Listeria monocytogenes.
Væksten af disse patogene bakterier inhiberedes effektivt under fremstillingen, herunder fermenteringstrinnet, og under den efterfølgende opbevaring.The growth of these pathogenic bacteria was effectively inhibited during the preparation, including the fermentation step, and during subsequent storage.
I et yderligere aspekt angår frembringelsen kødprodukter omfattende et præparat ifølge frembringelsen. Som nævnt ovenfor omfatter sådanne kødprodukter et hvilket som helst produkt, til hvis fremstilling det er ønskeligt at udvikle en duft, smag eller aroma, som er associeret med vækst og metabolisk aktivitet af en mælkesyrebakterie-starterkultur, herunder Lactobacillus eller Pediococcus spp. I overensstemmelse hermed omfatter kødprodukterne ifølge frembringelsen produkter af salamitypen, skive-skærbare kødprodukter, herunder pølseprodukter, og smørbare kødprodukter såsom postej-produkter, eller visse fermenterede pølseprodukter.In a further aspect, the production relates to meat products comprising a preparation according to the production. As mentioned above, such meat products include any product for which it is desirable to develop a scent, taste or aroma associated with the growth and metabolic activity of a lactic acid bacterial starter culture, including Lactobacillus or Pediococcus spp. Accordingly, the meat products of the invention comprise salami type products, sliced meat products including sausage products, and spreadable meat products such as pastry products, or certain fermented sausage products.
Claims (4)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK9400266U DK9400266U4 (en) | 1994-06-17 | 1994-06-17 | Starter culture preparation and foods containing the preparation |
| AU21633/95A AU667658B3 (en) | 1994-06-17 | 1995-06-13 | A starter culture composition and food products comprising same |
| DE29509721U DE29509721U1 (en) | 1994-06-17 | 1995-06-14 | Starter culture composition and food products containing it |
| ES09501197A ES2093569B1 (en) | 1994-06-17 | 1995-06-14 | INITIATOR CROP COMPOSITION AND ITS USE IN THE MANUFACTURE OF FOOD PRODUCTS. |
| FR9507142A FR2721176B3 (en) | 1994-06-17 | 1995-06-15 | Lactic fermentation culture composition and foodstuffs containing it. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK9400266U DK9400266U4 (en) | 1994-06-17 | 1994-06-17 | Starter culture preparation and foods containing the preparation |
| DK9400266 | 1994-06-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK9400266U4 true DK9400266U4 (en) | 1995-09-17 |
Family
ID=8154819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK9400266U DK9400266U4 (en) | 1994-06-17 | 1994-06-17 | Starter culture preparation and foods containing the preparation |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU667658B3 (en) |
| DE (1) | DE29509721U1 (en) |
| DK (1) | DK9400266U4 (en) |
| ES (1) | ES2093569B1 (en) |
| FR (1) | FR2721176B3 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8828459B2 (en) | 2004-04-15 | 2014-09-09 | Chr. Hansen A/S | Method for reducing the content of pathogenic organisms present in food materials |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2391788B (en) * | 2001-06-27 | 2005-09-21 | Danisco | Composition |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE792615A (en) * | 1971-12-13 | 1973-06-12 | Merck & Co Inc | PROCESS FOR PREPARING SAUCISSONS, SAUSAGES AND THE LIKE |
| US5186962A (en) * | 1991-03-12 | 1993-02-16 | Board Of Regents Of The University Of Nebraska | Composition and method for inhibiting pathogens and spoilage organisms in foods |
| WO1993018179A1 (en) * | 1992-03-05 | 1993-09-16 | Gist-Brocades N.V. | Bacteriocin from pediococcus cerevisiae |
| DE4328368A1 (en) * | 1993-08-24 | 1995-03-02 | Mueller Karl & Co Kg | Use of bacteriocin-producing microorganisms for ripening raw sausage |
-
1994
- 1994-06-17 DK DK9400266U patent/DK9400266U4/en active
-
1995
- 1995-06-13 AU AU21633/95A patent/AU667658B3/en not_active Ceased
- 1995-06-14 DE DE29509721U patent/DE29509721U1/en not_active Expired - Lifetime
- 1995-06-14 ES ES09501197A patent/ES2093569B1/en not_active Expired - Fee Related
- 1995-06-15 FR FR9507142A patent/FR2721176B3/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8828459B2 (en) | 2004-04-15 | 2014-09-09 | Chr. Hansen A/S | Method for reducing the content of pathogenic organisms present in food materials |
| US9504276B2 (en) | 2004-04-15 | 2016-11-29 | Chr. Hansen A/S | Method for reducing the content of pathogenic organisms present in food materials |
| US10362796B2 (en) | 2004-04-15 | 2019-07-30 | Chr. Hansen A/S | Method for reducing the content of pathogenic organisms present in food materials |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2721176B3 (en) | 1996-09-06 |
| DE29509721U1 (en) | 1995-12-14 |
| ES2093569B1 (en) | 1997-07-01 |
| ES2093569A1 (en) | 1996-12-16 |
| FR2721176A1 (en) | 1995-12-22 |
| AU667658B3 (en) | 1996-03-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| González et al. | The effect of nitrite and starter culture on microbiological quality of “chorizo”—a Spanish dry cured sausage | |
| Vescovo et al. | Inhibitory effect of selected lactic acid bacteria on microflora associated with ready‐to‐use vegetables | |
| Dicks et al. | Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami | |
| Hugas et al. | Functionalty of enterococci in meat products | |
| Nieto-Lozano et al. | The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters | |
| US5186962A (en) | Composition and method for inhibiting pathogens and spoilage organisms in foods | |
| Ogunbanwo et al. | Influence of cultural conditions on the production of bacteriocin by Lactobacillus brevis OG1 | |
| Çadirci et al. | A comparison of two methods used for measuring antagonistic activity of lactic acid bacteria | |
| Työppönen et al. | Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures | |
| US3899594A (en) | Food preservation | |
| RU2336705C2 (en) | Production method of fermented food product, pediococcus acidilactici strain dsm 10313- bacteriocin producer, its application and product containg it | |
| US9062293B2 (en) | Bacterial compositions of Staphylococcus vitulinus having nitrate reductase activity and of lactic acid bacteria and methods using these compositions | |
| CA2281102A1 (en) | Stabilization of cooked meat compositions using whey from nisin-producing cultures | |
| CN111034939A (en) | Beef quality control method and beef product produced by same | |
| CA2665238C (en) | Enhanced preservation of processed food | |
| US20080152758A1 (en) | Refrigerated Dough with Enhanced Microbiological Safety | |
| Hadad Khodaparast et al. | Effect of essential oil and extract of Ziziphora clinopodioides on yoghurt starter culture activity | |
| Muzaddadi et al. | An accelerated process for fermented fish (seedal) production in Northeast region of India | |
| Djenane et al. | Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2-rich atmosphere | |
| Raccach | Control of Staphylococcus aureus in dry sausage by a newly developed meat starter culture and phenolic-type antioxidants | |
| DK9400266U4 (en) | Starter culture preparation and foods containing the preparation | |
| Smith et al. | Technology of reduced additive foods | |
| CA2971392A1 (en) | Biopreservation composition based on lactobacteria for preventing and controlling the spoilage of fresh and cooked meat products | |
| Leistner et al. | Bioprocessing of meats | |
| US7794999B2 (en) | Carnobacterium piscicola CB1, CB2, and CB3 |