ES2153318B1 - PROCEDURE FOR FERMENTATION OF VEGETABLE PRODUCTS. - Google Patents

PROCEDURE FOR FERMENTATION OF VEGETABLE PRODUCTS.

Info

Publication number
ES2153318B1
ES2153318B1 ES009900740A ES9900740A ES2153318B1 ES 2153318 B1 ES2153318 B1 ES 2153318B1 ES 009900740 A ES009900740 A ES 009900740A ES 9900740 A ES9900740 A ES 9900740A ES 2153318 B1 ES2153318 B1 ES 2153318B1
Authority
ES
Spain
Prior art keywords
procedure
vegetable products
fermentation
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.)
Expired - Lifetime
Application number
ES009900740A
Other languages
Spanish (es)
Other versions
ES2153318A1 (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 PCT/ES2000/000125 priority patent/WO2000060948A1/en
Priority to AU35594/00A priority patent/AU3559400A/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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Procedimiento de fermentación de productos vegetales. La presente invención se refiere a un procedimiento de fermentación de productos vegetales aplicable, entre otros, a aceitunas de todas las variedades posibles, pepinillos y zanahorias. El procedimiento incluye como paso adicional al proceso tradicional la inoculación de la salmuera en la que se colocan los productos vegetales con un cultivo del microorganismo Lactobacillus plantarum LP RJ1, productor de una bacteriocina denominada plantaricina S. Con el procedimiento de la invención se consigue una. mayor homogeneidad en el sabor, aroma y calidad del producto fermentado y una importante reducción del deterioro, con lo cual se aumenta el rendimiento del proceso.Fermentation procedure of vegetable products. The present invention relates to a fermentation process for vegetable products applicable, among others, to olives of all possible varieties, pickles and carrots. The procedure includes, as an additional step to the traditional process, the inoculation of the brine in which the vegetable products are placed with a culture of the microorganism Lactobacillus plantarum LP RJ1, producer of a bacteriocin called plantaricin S. With the procedure of the invention, one is achieved. greater homogeneity in the flavor, aroma and quality of the fermented product and a significant reduction in spoilage, thereby increasing the performance of the process.

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.
PCT/ES2000/000125 WO2000060948A1 (en) 1999-04-09 2000-04-07 Process for fermenting vegetable products
AU35594/00A AU3559400A (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 ES2153318A1 (en) 2001-02-16
ES2153318B1 true 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.
JP5485181B2 (en) 2008-02-29 2014-05-07 株式会社アモーレパシフィック Natural salted fermentation method and fermentation extract thereof
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

Family Cites Families (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

Also Published As

Publication number Publication date
WO2000060948A1 (en) 2000-10-19
ES2153318A1 (en) 2001-02-16
ES2182674B1 (en) 2004-06-16
AU3559400A (en) 2000-11-14
ES2182674A1 (en) 2003-03-01

Similar Documents

Publication Publication Date Title
CN102652558B (en) Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce
Jacxsens et al. Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce
Tamang et al. In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas
JP5563550B2 (en) Antioxidants and antioxidant beverages
Moscetti et al. Maintaining the quality of unripe, fresh hazelnuts through storage under modified atmospheres
Bartkiene et al. Lactic acid fermentation of tomato: Effects on cis/trans lycopene isomer ratio, β-carotene mass fraction and formation of L (+)-and D (–)-lactic acid
Oms-Oliu et al. Physiological and microbiological changes in fresh-cut pears stored in high oxygen active packages compared with low oxygen active and passive modified atmosphere packaging
Mozuriene et al. The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese
Xu et al. Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics
CN108464423A (en) A kind of freeze-drying nutritious making drinks of biodiasmin fruits and vegetables
Tangüler et al. Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage
ECSP22014384A (en) FERMENTATION CHAMBER AND METHOD TO FERMENT COCOA FRUIT
CN103564308A (en) Modified atmosphere packaging method for steamed buns under normal temperature
ES2153318B1 (en) PROCEDURE FOR FERMENTATION OF VEGETABLE PRODUCTS.
KR20120057435A (en) Fermented pickle using homofermentive lactic acid bacteria and method of manufacturing the same
CN111117926B (en) Strain for high yield of gamma-aminobutyric acid and application of strain to preparation of gamma-aminobutyric acid-rich fruit juice
CN105112327A (en) Method for separating bacilli and method for manufacturing fermented tea by aid of bacilli
Sharma et al. Microbiology of khorisa, its proximate composition and probiotic potential of lactic acid bacteria present in Khorisa, a traditional fermented Bamboo shoot product of Assam
KR20080067539A (en) Manufacturing method for pear vinegar
KR101954349B1 (en) Method for production of fermented coffee bean
CN109938310A (en) A kind of method of the instant sour cowpea of directly putting type fermented production
KR102404753B1 (en) Method for Producing Fermented Food Using Complex Strains and Fermented Food prepared therefrom
AR034201A1 (en) PROCEDURE FOR OBTAINING VEGETABLE PRODUCTS THROUGH THE ADDITION OF MIXED INITIATING CULTURES OF LACTIC BACTERIA
KR20220103602A (en) Processing method of Gastrodia elata with increased storability by using low-temperature sterilization
CN107779380B (en) Functional cherry health-care vinegar and preparation method thereof

Legal Events

Date Code Title Description
EC2A Search report published

Date of ref document: 20010216

Kind code of ref document: A1

Effective date: 20010216