ES2153318A1 - Process for fermenting vegetable products - Google Patents

Process for fermenting vegetable products

Info

Publication number
ES2153318A1
ES2153318A1 ES009900740A ES9900740A ES2153318A1 ES 2153318 A1 ES2153318 A1 ES 2153318A1 ES 009900740 A ES009900740 A ES 009900740A ES 9900740 A ES9900740 A ES 9900740A ES 2153318 A1 ES2153318 A1 ES 2153318A1
Authority
ES
Spain
Prior art keywords
vegetable products
fermenting
fermenting vegetable
plantaricin
olives
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.)
Granted
Application number
ES009900740A
Other languages
Spanish (es)
Other versions
ES2153318B1 (en
Inventor
Diaz Rufino Jimenez
Barba Jose Luis Ruiz
Navarro Luis Rejano
Gomez Antonio H Sanchez
Pardal Belen Floriano
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.)
Consejo Superior de Investigaciones Cientificas CSIC
Original Assignee
Consejo Superior de Investigaciones Cientificas CSIC
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 Consejo Superior de Investigaciones Cientificas CSIC filed Critical Consejo Superior de Investigaciones Cientificas CSIC
Priority to ES009900740A priority Critical patent/ES2153318B1/en
Priority to AU35594/00A priority patent/AU3559400A/en
Priority to PCT/ES2000/000125 priority patent/WO2000060948A1/en
Priority to ES200100127A priority patent/ES2182674B1/en
Publication of ES2153318A1 publication Critical patent/ES2153318A1/en
Application granted granted Critical
Publication of ES2153318B1 publication Critical patent/ES2153318B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention relates to a process for fermenting vegetable products applicable inter alia to all possible varieties of olives, cucumbers and carrots. In comparison with traditional processes, said process includes an additional step of inoculating the brine in which the vegetable products are placed with a culture of microorganism Lactobacillus plantarum LP RJ1, which produces a bacteriocin called plantaricin S. The process according to the invention ensures greater homogeneity in the taste, aroma and quality of the fermented product and a considerable reduction in deterioration thereby increasing process yields.
ES009900740A 1999-04-09 1999-04-09 PROCEDURE FOR FERMENTATION OF VEGETABLE PRODUCTS. Expired - Lifetime ES2153318B1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
ES009900740A ES2153318B1 (en) 1999-04-09 1999-04-09 PROCEDURE FOR FERMENTATION OF VEGETABLE PRODUCTS.
AU35594/00A AU3559400A (en) 1999-04-09 2000-04-07 Process for fermenting vegetable products
PCT/ES2000/000125 WO2000060948A1 (en) 1999-04-09 2000-04-07 Process for fermenting vegetable products
ES200100127A ES2182674B1 (en) 1999-04-09 2001-01-19 IMPROVEMENTS INTRODUCED IN THE MAIN PATENT N. 9900740 BY PROCEDURE FOR OBTAINING VEGETABLE PRODUCTS THROUGH THE ADDITION OF MIXED INITIATING CROPS OF LACTIC BACTERIA.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009900740A ES2153318B1 (en) 1999-04-09 1999-04-09 PROCEDURE FOR FERMENTATION OF VEGETABLE PRODUCTS.

Publications (2)

Publication Number Publication Date
ES2153318A1 true ES2153318A1 (en) 2001-02-16
ES2153318B1 ES2153318B1 (en) 2002-05-01

Family

ID=8307982

Family Applications (2)

Application Number Title Priority Date Filing Date
ES009900740A Expired - Lifetime ES2153318B1 (en) 1999-04-09 1999-04-09 PROCEDURE FOR FERMENTATION OF VEGETABLE PRODUCTS.
ES200100127A Expired - Fee Related ES2182674B1 (en) 1999-04-09 2001-01-19 IMPROVEMENTS INTRODUCED IN THE MAIN PATENT N. 9900740 BY PROCEDURE FOR OBTAINING VEGETABLE PRODUCTS THROUGH THE ADDITION OF MIXED INITIATING CROPS OF LACTIC BACTERIA.

Family Applications After (1)

Application Number Title Priority Date Filing Date
ES200100127A Expired - Fee Related ES2182674B1 (en) 1999-04-09 2001-01-19 IMPROVEMENTS INTRODUCED IN THE MAIN PATENT N. 9900740 BY PROCEDURE FOR OBTAINING VEGETABLE PRODUCTS THROUGH THE ADDITION OF MIXED INITIATING CROPS OF LACTIC BACTERIA.

Country Status (3)

Country Link
AU (1) AU3559400A (en)
ES (2) ES2153318B1 (en)
WO (1) WO2000060948A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI20032391A1 (en) * 2003-12-05 2005-06-06 Consiglio Nazionale Ricerche MENSA OLIVES CONTAINING PROBIOTIC MICRO-ORGANISMS.
CN101959426B (en) * 2008-02-29 2013-06-19 株式会社太平洋 Method for fermenting natural materials with salt and fermented extracts prepared therefrom
CN104256459A (en) * 2014-10-20 2015-01-07 哈尔滨派特纳生物科技开发有限公司 Making method for fermented olives

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4342786A (en) * 1980-01-24 1982-08-03 Microlife Technics, Inc. Method for fermenting vegetables

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4342786A (en) * 1980-01-24 1982-08-03 Microlife Technics, Inc. Method for fermenting vegetables

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
RUIZ-BARBA J.L. et al. Use of Lactobacillus plantarum LPO10, a Bacteriocin Producer, as a starter culture in Spanish-Style Green Olive Fermentations. Appl. Environ. Microbiol., Junio 1994, Vol. 60, no 6, paginas 2059-2064. *

Also Published As

Publication number Publication date
ES2182674A1 (en) 2003-03-01
WO2000060948A1 (en) 2000-10-19
ES2153318B1 (en) 2002-05-01
ES2182674B1 (en) 2004-06-16
AU3559400A (en) 2000-11-14

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